·     Fellow of the Malaysian Institute of Food Technology (MIFT)

·     Over 35 years of experience in teaching, R&D, consultancy, industry and management in the food field. 

·     Scope of expertise & experience encompasses food business management; food processing & preservation; food product/process development & improvement; food shelf-life testing & extension; design & layout of food plants or processing lines; food laboratory design; food quality, hygiene & safety management systems (GMP, HACCP, ISO22000); and professional development courses.

·     Specializes in the upgrading, design and operation of food SMEs. 

·     Had  served as:

Ø      Associate Professor and Chairman of the Food Technology Division of the School of Industrial Technology, USM, Penang

Ø      Executive Director of C.K.C. Food Industries Sdn Bhd, Penang

Ø      Member of the Advisory / Expert Panels of several government bodies

Ø     Central Executive Committee  Member  of  ISOPOW  (International Symposia on Properties of Water in Foods) under the auspices of IUFoST

Ø      Consultant to many local food SMEs.

·     Had  undergone  training stints at:

Ø      CSIRO Division of Food Research, North Ryde, Sydney, NSW, Australia

Ø      Center for Advanced Food Technology (CAFT), University of Rutgers, NJ, USA

Ø      New York State Agricultural Experimental Station, Cornell University, Geneva, NY, USA

Ø      FMC FoodTech Centres (food freezing at Frigoscandia, Helsingborg, Sweden; food canning at St. Niklaas, Belgium;  food biopolymer ingredients at Brussels, Belgium and Princeton, USA; food coatings and frying at Stein, Sandusky, Ohio, USA).

·      Has been involved in more than a dozen research projects, with grants totalling more than RM1.4 million.

·      Has edited or co-edited four books and published &/or presented more than 100 papers on various aspects of food science and technology.