Dr Ruzaina has 16 years of experience in academic & research at various higher learning institutions. Her research interests are mainly related to food processing/packaging/emulsion/fats and oil most dealing with manufacturing products. Her area of specialisation is formulating and analysing ingredients of fats and oils components that lead to food product qualities.
Previously she worked as Research Fellow (Food Insights and Sustainability) at The National Centre for Food Manufacturing, the University of Lincoln, UK 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 mainly formulated the running methods of Steam Infusion® and Accu-chill® and investigated their effects on soup and sauces of retail products.
She led formulations and consultation projects of biscuit spread for Positive Energy Freedom Company, Malaysia funded by the Ministry of Higher Education under the Public-Private Research Network (PPRN-MOHE). The key strategies of the research activities are mainly to better understand the fats and oil, the interaction of the ingredients and the effect of food manufacturing on food properties. The research outcomes are to produce food products that can sustain in the market, meeting customers' expectations, alternatively with a lower cost.
PhD - Postgraduate Scholarship and research were funded by the Ministry of Science, Technology & Innovation, Malaysia
UNESCO/China the Great Wall Fellowship Award
Master - Graduate Research Assistantship, UPM, Malaysia.
Master, Universiti Putra Malaysia
Bachelor, Universiti Putra Malaysia
PhD, Universiti Teknologi MARA