Lecturer and researcher from University Sains Malaysia, Malaysia
Dr. Maizura Murad is a distinguished academic specializing in food sensory analysis, food processing, and the antioxidant properties of food. Since June 25, 2013, she has been serving at the School of Industrial Technology, Universiti Sains Malaysia (USM). In her role, Dr. Maizura provides invaluable assistance and supervision to both undergraduate and postgraduate students, particularly in the realm of food sensory analyses. Her dedication to research is evident through her numerous publications in international peer-reviewed journals, focusing on sensory evaluations of food. Beyond her academic pursuits, Dr. Maizura is committed to advancing the field of food science, contributing significantly to the understanding of how food processing impacts sensory qualities and antioxidant properties.
Professional Profile
Education
Dr. Maizura Murad’s academic journey reflects her deep commitment to the field of food science and technology. She earned her Bachelor of Science degree in Food Quality Management from Universiti Teknologi MARA (UiTM) in Malaysia. Pursuing further specialization, she obtained her Master’s degree in Food Technology from Universiti Sains Malaysia (USM). Culminating her formal education, Dr. Maizura achieved a Ph.D. in Food Science from Universiti Kebangsaan Malaysia (UKM). This robust educational foundation has equipped her with comprehensive knowledge and expertise, enabling her to make significant contributions to the field of food sensory analysis and processing.
Professional Experience
Dr. Maizura Murad has been an integral part of Universiti Sains Malaysia (USM) since June 25, 2013, where she serves at the School of Industrial Technology. In her capacity, she supervises and mentors both undergraduate and postgraduate students, particularly in the area of food sensory analyses. Her role encompasses not only teaching but also guiding research projects that delve into the sensory evaluation of food products. Dr. Maizura’s professional experience is marked by her dedication to fostering a comprehensive understanding of food processing and its impact on sensory qualities, thereby preparing her students to excel in the food science industry.
Research Interests
Dr. Maizura Murad’s research interests are centered around food sensory analysis, food processing, and the antioxidant properties of food. She is particularly intrigued by how different processing methods influence the sensory attributes and nutritional quality of food products. Her work aims to bridge the gap between food processing techniques and consumer perception, ensuring that processed foods meet both quality standards and consumer expectations. By focusing on antioxidant properties, Dr. Maizura contributes to the development of healthier food options, emphasizing the importance of nutrition alongside sensory appeal.
Research Skills
Dr. Maizura Murad possesses a robust set of research skills honed through years of academic and professional experience. Her expertise lies in conducting comprehensive food sensory evaluations, utilizing both qualitative and quantitative methodologies to assess consumer preferences and perceptions. She is adept at designing and implementing experiments that explore the effects of various food processing techniques on sensory attributes and antioxidant properties. Dr. Maizura’s proficiency in statistical analysis enables her to interpret complex data effectively, drawing meaningful conclusions that contribute to the advancement of food science.
Awards and Honors
Specific details regarding awards and honors received by Dr. Maizura Murad are not readily available in the provided sources. However, her extensive publication record in international peer-reviewed journals and her longstanding role at Universiti Sains Malaysia (USM) reflect her esteemed position in the academic community. Her contributions to food sensory analysis and processing have undoubtedly garnered recognition and respect among her peers and students alike.
Conclusion
Dr. Maizura Murad’s dedication to the field of food science is evident through her extensive research, teaching, and mentorship roles at Universiti Sains Malaysia (USM). Her expertise in food sensory analysis, processing, and antioxidant properties has significantly contributed to the understanding of how processing techniques affect food quality and consumer perception. By bridging the gap between scientific research and practical applications, Dr. Maizura plays a pivotal role in advancing food technology and ensuring the development of nutritious and appealing food products.
Publications Top Notes
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Title: Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract
Authors: M. Maizura, A. Aminah, W.M. Wan Aida
Year: 2011
Citations: 438
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Title: Antibacterial activity and mechanical properties of partially hydrolyzed sago starch–alginate edible film containing lemongrass oil
Authors: M. Maizura, A. Fazilah, M.H. Norziah, A.A. Karim
Year: 2007
Citations: 382
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Title: Physical and mechanical properties of sago starch–alginate films incorporated with calcium chloride
Authors: A. Fazilah, M. Maizura, A. Abd Karim, K. Bhupinder, B. Rajeev
Year: 2011
Citations: 71
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Title: Film Incorporated with Lemongrass (Cymbopogon citratus) Oil
Authors: M. Maizura, A. Fazilah, M.H. Norziah, A.A. Karim
Year: 2008
Citations: 47
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Title: Physicochemical properties and sensory acceptability of pineapples of different varieties and stages of maturity
Authors: R. Siti Rashima, M. Maizura, W.M. Wan Nur Hafzan, H. Hazzeman
Year: 2019
Citations: 33
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Title: The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles
Authors: S.Y. Yeoh, M. Lubowa, T.C. Tan, M. Murad, A.M. Easa
Year: 2020
Citations: 32
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Title: Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter melon
Authors: R. Siti Rashima, M. Maizura, W.M. Kang, A. Fazilah, L.X. Tan
Year: 2017
Citations: 30
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Title: The development of legume-based yogurt by using water kefir as starter culture
Authors: X.X. Lim, W.Y. Koh, U. Uthumporn, M. Maizura, W.I. Wan Rosli
Year: 2019
Citations: 26
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Title: Physico-chemical and antioxidant properties of eggplant flour as a functional ingredient
Authors: U. Uthumporn, A. Fazilah, A.Y. Tajul, M. Maizura, A.S. Ruri
Year: 2016
Citations: 26
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Title: A review of natural cheese and imitation cheese
Authors: A. Mohd Shukri, A.K. Alias, M. Murad, K.S. Yen, L.H. Cheng
Year: 2022
Citations: 22