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个人简介
Dr Malik Hussain is an experienced food scientist with a specialisation in food microbiology and biotechnology. He is currently working as an Associate Professor in Innovative Food Production at Western Sydney University Australia. He received his Ph.D. in food microbiology from the University of Melbourne in 2007. He has also received several academic awards and fellowships, including the prestigious OECD fellowship in 2014 to work at the Guelph Food Research Centre, Canada. His professional expertise covers multiple disciplines that include novel foods, probiotics, food safety, food microbiology, food standards and regulation. Over the last 20 years, he worked at world-renowned universities, research institutes, and food regulatory agencies in Australia, Canada, New Zealand, and Pakistan. While at Lincoln University New Zealand, Malik taught various food science subjects including microbial biotechnology, food microbiology, food safety, and industrial microbiology. He also supervised several masters by research and Ph.D. students. He worked at the New South Wales Food Authority (NSWFA) and the Victorian Department of Health in senior scientific and technical roles for the last 6 years. He has conducted several international training courses, workshops, and symposiums on probiotics, microbiological risk assessments, food safety, and food security and sustainability in Australia, Canada, New Zealand, Singapore, Thailand, Malaysia, China, Iran, Pakistan, and Vietnam since 2014. He is affiliated with several professional associations including the Australian Institute of Food Science and Technology (AIFST).
研究兴趣
论文共 57 篇作者统计合作学者相似作者
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FERMENTATION-BASELno. 3 (2023): 249-249
FOODSno. 7 (2023): 1359-1359
Alternative Proteinspp.1-16, (2021)
Alternative Proteins (2021)
Alternative Proteinspp.49-63, (2021)
MOLECULAR TECHNIQUES IN FOOD BIOLOGY: SAFETY, BIOTECHNOLOGY, AUTHENTICITY AND TRACEABILITY (2018)
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