About Me

Abdul Hannan is a first-year PhD student in Food Science, concentrating in Sensory Analysis, advised by Dr Attila Gere and Dr Zoltán Kókai from the Hungarian University of Agriculture and Life Sciences (MATE). His studies were fully covered as he was awarded the Stipendium Hungaricum fully funded scholarship year 2021/2022 until he finished his PhD. His research focuses on gastrophysics, with particular interests in food product development, consumer behaviour, statistics and neuromarketing (Virtual Reality and Eye Tracking) studies. Abdul Hannan is currently working on developing a virtual reality environment to apply in consumer sensory analysis.

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Abdul Hannan earned his Master of Science (MSc) degree in Food Safety and Quality Engineering from University of Debrecen, Hungary in 2021. He also received the Stipendium Hungaricum fully funded scholarship year 2019/2020 during his study and his master’s thesis, entitled Comparative Study of Physicochemical Properties and Multi-Elemental Composition of Malaysian Tualang Honey, Hungarian Acacia and Lime Honey. During his studies, he was involved with Erasmus Student Network Debrecen which he had been appointed as a mentor to guide and help students.

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Abdul Hannan majored in Culinology focused on food product development at Taylor's University Lakeside Campus, Malaysia. After receiving his bachelor's degree, Abdul Hannan worked as a Food Research and development executive from a well-known food company in Malaysia for two years. His passion for the food industry thrived him to an interest in understanding consumer behaviour in relation to sensorial sciences drives him forward further into innovation, creativity and food safety. He defined himself as adaptable, ambitious, self-motivated, confident, down-to-earth, team-oriented and accomplish tasks on time.