People

Prof Ling Zhi Cheong

Her research interest includes enzyme technology, bioprocess technology, lipid chemistry and physics, biodetection and biosensing. She collaborates actively with academics and industries (enzyme, food and oleochemical industries) to develop green and sustainable bioprocesses for production of functional and healthful lipids; and investigate the digestibility and metabolic fate of these healthful lipids. Ling Zhi is also interested in developing various methods for sensing of contaminants and oxidative products in food lipids.

Prof Kate Howell

Kate Howell is a microbiologist and biochemist. Her key interest is how microbial interactions and ecology in agricultural and food systems can impact the flavour, aroma, function and health properties of food.

A/Prof Said Ajlouni

Said Ajlouni’s principal research interests are in food safety and functionality, with special emphases on the effect of various processing and preservation techniques on safety, microbial, quality and physio-chemical properties of foods. Research topics cover the mode of action of probiotics, prebiotics and functional food ingredients, including natural antioxidants and fibres.

Prof Zhongxiang Fang

Zhongxiang Fang is a food scientist. His research interests include mechanisms of food processing and preservation on food quality and safety; food active compounds like polyphenols, peptides and polysaccharides; encapsulation, active packaging and edible coating; and emerging food technology.

A/Prof Ken Ng

Ken Ng is a biochemist with a key interest in the chemistry and biochemistry of plant secondary metabolites such as phenolic acids and flavonoids, with a focus on their health properties in relation to their ability to inhibit or modulate key enzymes in diabetes, Alzheimer’s diseases and oxidative stress.

Dr Pangzhen Zhang

Pangzhen Zhang is a viticulturist and biochemist. His key research interest is to study plant secondary metabolites that contribute to the sensory attributes of food and wine, and their influence on human health. He studies grapevine rootstock, root-soil-microbe interaction, and their impact on sensory important grape metabolites. He investigates the biochemistry of natural molecules in food, their carcinogenic/anticarcinogenic effect and regulatory effect on antibiotic resistant bacteria.

A/Prof Senaka Ranadheera

Senaka Ranadheera is a food scientist and his research interests focus on probiotics and prebiotic food applications. Along with his research, Senaka is passionate about science communication.

A/Prof Hafiz Suleria

Hafiz Suleria has a major research focus on food science and nutrition particularly in functional foods and nutraceuticals, screening of phytochemicals and bioactive compounds from different plants, marine and animal sources. His research interest includes extraction, isolation, purification and characterization of novel bioactive compounds using advanced analytical tools followed by their in vitro, in vivo, cell culture-based bioactivities and animal studies.

Dr Sophie Selby-Pham

Dr Sophie Selby-Pham’s research focuses on Food for Health, with a particular emphasis on identifying and optimising bioactive compounds in foods. Her work spans the screening of functional foods and the strategic development of dietary applications to improve health outcomes. Central to her approach is the use of in vitro cell culture models, which she employs to investigate the efficacy and mechanisms of action of plant-derived bioactives such as polyphenols and peptides. Sophie integrates interdisciplinary methods—including in silico modelling and in vivo studies—with cell-based assays to better understand how these compounds interact with biological systems and contribute to disease prevention and management.

Dr Phuong Nguyen

Phuong holds a PhD in Chemical Engineering and has over 11 years of experience in teaching and research in Food Science and Technology. Her passion lies in integrating theoretical and experimental research, bridging food science and engineering to advance food production. Her research encompasses advanced food processing techniques and the relationships between food structure, texture, rheology, tribology, and sensory mouthfeel. Additionally, Phuong is deeply interested in applying theoretical frameworks, modelling, and molecular simulation to study gas adsorption and surface science, with practical applications in food and agricultural research.

Prof Chibuike Udenigwe

Chibuike Udenigwe is a biochemist. His research takes the chemical sciences approach in exploring proteins, including sustainable processing and production systems, bioactive peptides, food matrix interactions, bioaccessibility and bioavailability, colloidal systems for delivery functions, novel biomaterials (hydrogels and edible films), nutritional quality, and health benefits.

Osman Tuncay Agar

Ahmed Bilal

Ali Imran

Ying Miao

Sajid Arshad