Associate Professor DrHasmadi Mamat is a lecturer at the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah (UMS), Malaysia. He received the BSc degree and MSc degree in Food Science from the National University of Malaysia, Malaysia, in 1998, and the Ph.D. degrees in Food Science from the University of Nottingham, United Kingdom in 2010.In 2000, he joined the Department of Food Technology and Bioprocessing program as a Lecturer, and in 2010 became a Senior Lecturer. He was promoted to Associate Professor in 2015. He was appointed as Deputy Dean (Academic and Student Affairs) since 2014 until now. His research area mainly focusing on biopolymer characterization as well as development of bakery products using composite flour obtained from local raw materials.He has published several articles in high impact journals such as Food Chemistry, Journal of Food Science and Technology and Journal of Applied Phycology. He is also a Research Fellow at Food Safety and Quality Unit of UMS.
The development of food products using composite flour has increased and getting much attention from researchers especially in the production of bakery products and pastries. My research area mainly focusing on development of bakery products using composite flour obtained from local raw materials. The blending of wheat flour with various sources of vegetables, legumes, cereals and fruits flour in different percentages to produce various types of food products were investigated.