Dr Nazimah Hamid
Phone: 921 9999 x 6453
WS Room 514
WS Building, 34 St Paul Street
Faculty of Health and Environmental Science
Private Bag 92006
Links to relevant web pages:
New Zealand Institute of Food Science and Technology
- 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:
Member of New Zealand Institute of Food Science and Technology
Teaching responsibility: BSc (Food Science)
- Sensory Evaluation
- Food Chemistry
- Biochemistry (Shanghai)
Teaching responsibility: MSc
- Selected Topics in Food Science
- Specialist Readings in Applied Science
- Flavour Chemistry
- Sensory Analysis
- Food Product Development
Nazimah has over 50 peer reviewed international journal articles. She has done research in new product development, postharvest technology, flavour chemistry, and sensory science. She was principal investigator of three major international research projects involving the production of microencapsulated fruit flavours, development of novel fruit beverages, and investigating the impact of minimal processing on the flavour and sensory characteristics of fruit products. She was also actively involved in several research projects in Sensory and Flavour Science at Otago University.
Current Research Projects:
I am currently working with a research group in the School of Applied Sciences on the physicochemical and sensory aspects of New Zealand Undaria seaweed and clams. The research group incorporates the expertise of staff in Analytical Chemistry, Food Science, Environmental Science, Pharmacology and Microbiology.
Kok Whye Cheong, Chin Ping Tan, Hamed Mirhosseini, Sung Tong Chin, Yaakob B. Che Man, Nazimah Sheikh Abdul Hamid, Azizah Osman, Mahiran Basri (2011) Optimization of equilibrium headspace analysis of volatile flavor compounds of Malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GCxGC-TOFMS). Food Chemistry. 125: 1481–1489.
K. Phillips, N. Hamid, P. Silcock, M.A. Sewell, M. Barker, A. Weaver, S. Then, C. Delahunty, P. Bremer (2010) Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads. Aquaculture 308: 49–59.
Cheong, K.W., Tan, C.P., Mirhosseini, H., Hamid, N.S.A., Osman, A., & Basri, M. (2010). Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. Food Research International. 43(5), 1267-1276.
Vern Jou Cheng, Alaa El-Din A. Bekhit, Richard Sedcole, and Nazimah Hamid. The Impact of Grape Skin Bioactive Functionality Information on the Acceptability of Tea Infusions Made from Wine By-Products. Journal of Food Science. 75 (4): S167-S172.
Chin, S.-T., Hamid Nazimah, 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.
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.
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.
Phillips, K., Hamid, N., Silcock, P., Delahunty, C., Barker, M., Bremer, P. (2010) The effect of season on the gonad sensory quality and physical characteristics of the sea urchin Evechinus chloroticus. Journal of Food Science. 75
Chun Kiat Pua, Nazimah Sheikh Abd. Hamid, Chin Ping Tan, Hamed Mirhosseini, Russly Bin Abd. Rahman and Gulam Rusul (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.
Hamed Mirhosseini, Chin Ping Tan, Nazimah S.A. Hamid, Salmah Yusof & Boo Huey Chern. (2009) Characterization of the inﬂuence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology. Food Hydrocolloids. 23: 271-280
Marina, A.M., Man, Y.B.C., Nazimah, S.A.H. and Amin, I. (2009) Chemical Properties of Virgin Coconut Oil. Journal of the American Oil Chemists Society. 86: 301-307.
Marina, A.M., Man, Y.B.C., Nazimah, S.A.H. and Amin, I. (2009) Monitoring the adulteration of virgin coconut oil by selected vegetable oils using differential scanning calorimetry. Journal of Food Lipids. 16: 50-61.