Naam
Naam NA Bahmid MSc
RoepnaamNur
Emailnur.bahmid@wur.nl

Werk
OmschrijvingExterne medewerker
OrganisatieDepartement Agrotechnologie en Voedingswetenschappen
OrganisatieeenheidFood Quality and Design
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Mobiel
Telefoon secretariaat+31 317 482 520
Telefoon 2
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BezoekadresBornse Weilanden 9
6708WG, WAGENINGEN
Gebouw/Kamer118/N.A.
PostadresPostbus 17
6700AA, WAGENINGEN
Bodenummer30
OmschrijvingPromovendus
OrganisatieDepartement Agrotechnologie en Voedingswetenschappen
OrganisatieeenheidFood Quality and Design
Reguliere werkdagen
Ma Di Wo Do Vr
Ochtend
Middag

Biografie

PhD Guest in Food Quality and Design, under supervisions of Matthijs Dekker and Jenneke Heising.

Research topic is antimicrobial packaging by using Isothiocyanate derive from mustard seed as antimicrobial agent incorporated into packaging material.

The objectives of research will mainly design the antimicrobial packaging in which when it is exposed to temperature abuse during transportation or elevated water activity, the release of isothiocyanate can be activated, thereby inhibiting the growth rate of spoilage and pathogenic bacteria in order to enhance the shelf-life of food.

During research, activities will consist of investigation of controlled release of Isothiocyanate incorporating into packaging material, design of the antimicrobial packaging, and isothiocyanate effect in Packaging towards microorganism activities on food and sensorial properties, and mathematical modelling of shelf life and microbial activity of food.

This research will be conducted until 31st October 2020.

Born in pare-pare, Indonesia and graduated from Bogor Agricultural University for MSc and Hasanuddin University for BSc. Nowadays, working in West Sulawesi University, Indonesia.


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Projecten

This project has been funded by Indonesian Endowment Fund for Education (LPDP). In this project, We develop an antimicrobial packaging by using Allyl isothiocyanate (AITC) as an antimicrobial agent. We study the effects affecting the release of AITC from mustard seeds into the headspace and its antimicrobial effect on food matrices and food products. The obtained result would be used to be applied for the development of food packaging which is able to extend the shelf life of food products.

https://www.wur.nl/en/project/Antimicrobial-Food-Packaging.htm


Onderwijs

B.Sc Food Science and Technology, Hasanuddin University, Indonesia

M.Sc Agroindustrial Technology, Bogor Agricultural University, Indonesia

 

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