Nur Diyana Syamim binti Hasnol obtained her Bachelor of Science (Honours) in Industrial Chemistry from Universiti Malaysia Sabah (UMS) in 2009 and completed her Master of Science in Food Safety at Universiti Putra Malaysia (UPM) in 2013. Upon completion of her postgraduate studies, she served as a Research Assistant at UPM, where she was involved in research related to food chemistry and food safety. Currently, she is a lecturer at the Department of Chemistry, Centre for Foundation Studies, International Islamic University Malaysia (IIUM). She has extensive experience in teaching chemistry at the foundation level and has actively contributed to curriculum development, laboratory coordination, and academic management within the Department of Chemistry. 

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

CHEMISTRY 1	2024/2025
CHEMISTRY 2	2025/2026 2024/2025
CHEMISTRY I	2023/2024 2022/2023 2021/2022 2020/2021 2019/2020 2018/2019 2017/2018 2014/2015
CHEMISTRY II	2023/2024 2022/2023 2021/2022 2020/2021 2019/2020 2018/2019 2017/2018 2016/2017 2015/2016 2013/2014
CHEMISTRY II FOR NURSING	2025/2026
PRACTICAL CHEMISTRY	2019/2020 2018/2019 2017/2018 2016/2017 2015/2016 2014/2015 2013/2014
USRAH I	2020/2021

Articles

2017	Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken. Food Control, 84 () pp. 478-484

Conference or Workshop Items

2024	Enhancing conceptual understanding in chemistry: the role of laboratory practices for CFS IIUM students. In: ICFSE 2024,

Books

2025	E-buku kompilasi asbtrak & poster YIC 2025. Centre for Foundation Studies, IIUM, ISBN:
2023	Handbook for practical chemistry CHL0315. Centre of Foundation Studies, IIUM, ISBN: 978-629-98955-0-3