Nur Diyana Syamim binti Hasnol obtained her Bsc (Hon) from University Malaysia Sabah in Industrial Chemistry in 2009 and completed her MSc degree in University Putra Malaysia (UPM) in Food Safety in 2013. Upon completion of her Master's, she worked as a research assistant at UPM. Her research work regarding food chemistry and food safety was published and can be referred as references in the field of food safety, especially food generated carcinogens and antioxidants The publication are:
Hasnol, N.D.S., Jinap, S.1* and Sanny, M. 2014. Effect of Different Types of Sugars in a Marinating Formulation on the Formation of Heterocyclic Amines in Grilled Chicken. Food Chemistry 145 (2014):514-521.
Impact Factor: 3.667
Jinap, S.a,b*, Mohd-Mokhtar, M.S.a, Farhadian, A c, Hasnol, N.D.S a, Jaafar, S.N. a, Hajeb, P. 2013. Effects of Varying Degrees of Doneness on the Formation of Heterocyclic Aromatic Amines in Chicken and Beef Satay. Meat Science 94(2):202-207.
Impact Factor: 2.778
Presently, Nur Diyana Syamim is a lecturer at the Department of Chemistry at the Centre for Foundation Studies at IIUM.

• Natural Science ~ Chemical Sciences ~ Food Chemistry ~ Other Food Chemistry n.e.c. - Food Science and Food Chemistry

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