Nazimah Hamid is a Professor of Food Science at Auckland University of Technology. She has nearly 30 years of research experience in Food Science. Her research encompasses how processing techniques can influence physical, chemical, and flavour qualities of food. Her expertise in sensory and flavour science uses a combination of sensory and instrumental flavour analysis to examine and predict the relationships between food composition, sensory perception, and flavour of a variety of processed and minimally processed foods. She has worked with a variety of foods - from sea urchin roe, black foot abalone, clams, apricots, and cherries in New Zealand to ‘Durian’ and jackfruit in Malaysia, and earlier raspberries in Scotland. She also researches the role of auditory cues on flavour and the consumer perception of food.