Associate Professor Nazimah Hamid

Staff Profile Image of Dr Nazimah Hamid.

Head of Food Science and Microbiology

Phone: +64 9 921 9999 extn 6453


Physical Address:
WS Room 514
City Campus
WS Building, 34 St Paul Street

Postal Address:
Faculty of Health and Environmental Science
Private Bag 92006
Auckland 1142

Links to relevant web pages:
The New Zealand Institute of Food Science and Technology
The American Chemical Society
Google Scholar Citation.


  • Doctor of Philosophy (Food Science) – Strathclyde University, UK
  • Master of Science (Food Biotechnology) – Strathclyde University, UK
  • Bachelor of Science (Hons) in Food Science – Nottingham University, UK

Memberships and Affiliations:

Professional Member of the New Zealand Institute of Food Science and Technology.

Member of the American Chemical Society


Teaching Areas:

Teaching responsibility: BSc (Food Science)
  • Sensory Evaluation
  • Food Chemistry
  • Biochemistry (Shanghai)
Teaching responsibility: MSc
  • Selected Topics in Food Science
  • Specialist Readings in Applied Science

Research Areas:

  • Flavour Chemistry
  • Sensory Analysis
  • Food Product Development

Research Summary:

I have over 60 peer reviewed international journal articles. My main research expertise is in applying sensory and flavour science in developing innovative food products. My research on processed and fresh foods uses a combination of physicochemical analysis, sensory analysis and instrumental flavour analysis to examine and predict the relationships between food composition, sensory perception and food volatiles for a variety of foods. This is achieved by using sensory analysis techniques including descriptive sensory analysis and consumer testing.

Current Research Projects:

Investigation on the role of auditory and visual sensory cues on consumer sensory perception of food.

Development of functional meat-based food products (AgResearch).

Chemical, sensory, and health aspects of New Zealand Undaria pinnatifida (wakame).


Mak, W., Hamid, N., Liu, T., Lu, J., & White, W. L. (2013). Fucoidan from New Zealand Undaria pinnatifida: Monthly variations and determination of antioxidant activities. Carbohydrate Polymers, 95(1), 606-614.

Fung, A., Hamid, N., & Lu, J. (2013). Fucoxanthin content and antioxidant properties of Undaria pinnatifida. Food Chemistry, 136, 1055-1062.

Ma, Q. L., Hamid, N., Bekhit, A. E. D., Robertson, J., & Law, T. F. (2013). Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compounds in cooked beef using response surface methodology. Microchemical Journal, 111, 16-24.

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2012). Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages. Food Quality and Preference, 26(1), 35-44.

Ma, Q. L., Hamid, N., Bekhit, A. E. D., Robertson, J. D., & Law, T. F. (2012). Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage. Meat Science, 92(4), 430-439.

Raseetha, S., Heenan, S. P., Oey, I., Burritt, D. J., & Hamid, N. (2011). A new strategy to assess the quality of broccoli (Brassica oleracea L. italica) based on enzymatic changes and volatile mass ion profile using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Innovative Food Science and Emerging Technologies, 12(2), 197-205.

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2010). Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings. Food Quality and Preference, 21, 410-416.

Niimi, J., Leus, M., Silcock, P., Hamid, N., & Bremer, P. (2010). Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus)roe using gas chromatography-olfactometry-finger span cross modality (GC-O-FSCM) method. Food Chemistry, 121, 601-607.

Phillips, K., Hamid, N., Silcock, P., Sewell, M. A., Barker, M., Weaver, A., . . . Bremer, P. (2010). Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads. Aquaculture, 308(1-2), 49-59.

Chin, S. T., Hamid, N. S. A., Quek, S. Y., Che Man, Y. B., Rahman, R. A., & Hashim, D. M. (2010). Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder. LWT - Food Science and Technology, 43, 856-861.

Pua, C. K., Hamid, N., Tan, C. P., Mirhosseini, H., Rahman, R. B. A., & Rusul, G. (2010). Optimization of drum drying processing parameters for production of jackfruit (Artocarpus heterophyllus).powder using response surface methodology. LWT - Food Science and Technology, 43, 343-349.

Phillips, K., Niimi, J., Hamid, N., Silcock, P., Delahunty, C., Barker, M., Sewell, M., & Bremer, P. (2010). Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand. LWT - Food Science and Technology, 43, 202-213.

Phillips, K., Hamid, N., Silcock, P., Delahunty, C., Barker, M., & Bremer, P. (2010). The effect of season on the sensory quality of the sea urchin (Evechinus chloroticus) Roe. Journal of Food Science, 75, S20-S30.
Heenan, S. P., Dufour, J. -P., Hamid, N., Harvey, W., & Delahunty, C. M. (2010). The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system. LWT - Food Science and Technology, 43(7), 1032-1041.


Last updated: 11-Jan-2016 1.15pm

The information on this page was correct at time of publication. For a comprehensive overview of AUT qualifications, please refer to the Academic Calendar.