Assoc. Prof. Dr. Nurul Huda is a lecturer at the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Malaysia. He gained Ph.D. degree from the Faculty of Science and Technology, Universiti Kebangsaan Malaysia in 2001. His research interest covers food processing and preservation focusing on nutritional, physicochemical and sensory evaluation of food products. He has published over 90 scientific papers and several books, as well as book chapters. He serves as the editorial board of several journals like Current Research in Nutrition and Food Science.