Munazah Sidiq is a dedicated researcher specializing in food technology and chemistry. She is currently affiliated with the University of Khmer, where she focuses on improving food quality and safety through innovative research. Her work spans various aspects of food science, including the development of antibrowning agents, the study of dietary effects on food properties, and the impact of irradiation on food products. Munazah has also explored encapsulation techniques to enhance the stability and activity of bioactive compounds. Her research contributes significantly to the field, addressing practical challenges in food preservation and processing. With a strong background in both academic and applied research, Munazah’s contributions are marked by a commitment to advancing food technology and improving public health. Her achievements and expertise highlight her role as a valuable contributor to the scientific community in the realm of food science and technology.

Munazah Sidiq has a solid educational background in food technology and chemistry, which underpins her research expertise. She holds a Master’s degree in Food Technology, a field that emphasizes the application of scientific principles to the processing and preservation of food. Her academic journey also includes a Bachelor’s degree in Chemistry, providing her with a strong foundation in the fundamental principles of chemical sciences. Munazah’s education is complemented by additional training in higher education and research methodologies, equipping her with the skills necessary for advanced research and development. This academic background has enabled her to conduct significant research on topics such as dietary effects on food properties, antibrowning agents, and food preservation techniques. Her educational qualifications have been pivotal in shaping her career as a researcher and contributing to her achievements in the field of food technology.

Munazah Sidiq has garnered extensive experience in the field of food technology and chemistry through her roles in various prestigious institutions. Currently a researcher at the University of Khmer, she has been actively engaged in innovative studies that address food quality and preservation challenges. Her previous work includes a significant tenure at Rashtriya Uthdutar Shiksha Abhiyan (USA) 2.0, where she contributed to advanced research in food science and technology. Munazah has a proven track record of conducting impactful research, including studies on dietary effects on food properties, antibrowning agents, and the irradiation of food products. Her expertise is further demonstrated by her involvement in encapsulation techniques and postharvest processing technologies. Munazah’s professional journey highlights her commitment to advancing food technology and her ability to apply scientific principles to solve real-world issues in the food industry

Munazah Sidiq’s research interests are deeply rooted in the fields of food technology and chemistry, with a focus on enhancing food quality and safety. Her work explores innovative methods for improving the physicochemical properties of food products, such as developing antibrowning agents and studying the effects of irradiation on food during storage. Munazah is particularly interested in the encapsulation of bioactive compounds, like catechins, using advanced techniques such as ultrasonic retention and matrix formation, to enhance their stability and activity. Additionally, her research addresses postharvest processing technologies and their impact on the retention of essential compounds in food. By delving into these areas, Munazah aims to contribute to the development of more effective food preservation methods and quality enhancement strategies, ultimately benefiting food safety and consumer health. Her interdisciplinary approach combines elements of chemistry, material science, and food technology to tackle practical challenges in the industry.