WELCOME

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Yes, let me wish you a warm welcome to this website, 'The Science of Food Ingredients'. Whether you are food technologist, scientist, student, housewife or a lifelong learner, this website is for everyone. This is not a website for recipe or cooking, though. This website is about various types of food ingredients and additives -- the science, chemistry, physical and functional properties, and applications in food formulation.

This website is presented and designed mainly for the course I'm teaching (with my colleague) as part of Food Technology curriculum. However, I hope it will gradually evolve to become a one-stop-center and a repository for those interested to learn about food ingredients and additives. Indeed, we should not eat just with our mouth, but we should 'think' about the food we eat -- what ingredients were used to produce the product. Pick any product in the supermarket and look at the label. Does it look like a foreign language to you? Maltodextrin, gum arabic, glucose syrup, cocoa butter, etc. Can you decipher each of the ingredient listed? Well, worry not, it's not a rocket science! Bookmark and visit this website because you will find wealth of information here.

THE WEBMASTER

PictureProfessor Dr Abd Karim Alias
I'm a Professor of Food Technology at the School of Industrial Technology, Universiti Sains Malaysia (USM) and current Director of the Centre for Development of Academic Excellence. I joined USM in 1994 and over the last 27 years has taught most of the food science and food technology courses in the curriculum. I have developed and maintained a few teaching portals, websites, and blogs related to teaching/learning and research.

Visit my personal website to learn more about my teaching, research and publication.