Dr Ruzaina has 16 years of experience in academic & research at various higher learning institutions. Her final position was a Senior Lecturer, experienced as a Program Manager as well as a Head of the Department along her career in Management and Science University, Malaysia. She has been awarded UNESCO/China the Great Wall Fellowship Award for a year PhD research in Jiangnan University, China. She graduated PhD in Science (UiTM), Master of Science (Food Processing & Engineering) (UPM) and Bachelor of Science (Hons.) (Food Studies) (UPM). Her research interests and specialisation are mainly in food ingredients formulation, processing/packaging/emulsion/fats and oil most dealing with manufacturing products. 

Taking sabbatical leave from MSU, she worked as Research Fellow (Food Insights and Sustainability) (2020) at The National Centre for Food Manufacturing, the University of Lincoln, UK (UoL) which conducted industrial-based collaborations, involving consultancies, analysing volatiles compounds, properties and consumers' acceptability of food products in Britain. She has been involved with two patented projects within the same institution during her Postdoctoral (2015-2017) mainly formulated the running methods of Steam Infusion® and Accu-chill® and investigated their effects on soup and sauces of retail products. Meanwhile, she was serving the UoL as University Ethics Committee. As a Principal Researcher, she successfully delivered formulations and consultation projects of biscuit spreads for Positive Energy Freedom Company, Malaysia funded by the Ministry of Higher Education under the Public-Private Research Network (PPRN-MOHE). 

Study award:

PhD - Postgraduate Scholarship and research were funded by the Ministry of Science, Technology & Innovation, Malaysia

Master - Graduate Research Assistantship, UPM, Malaysia.