As a PhD research scientist, Dr. Abdul Hamid Klandar's work is focused on biochemical properties and microbiology of food products/ingredients specially in the area of dairy products. Some of his accomplishments can be summarized by: Monitoring fungal growth and activity during repining period of Comembert cheese; Developing a selective culture medium for enumeration of non starter lactic acid bacteria in Cheddar cheese; Study the community structure and activity of heat-treated Cheddar cheese microbiota by cultured-dependent and culture-independent methods (DNA treats & RNA probes); Purification and characterization of the anti-Bacillus and anti-Listeria bacteriocins produced by Leuconostoc mesenteroides subsp. Dextranicum J8 and Lactobacillus curvatus SB13, respectively; Innovation of new lactic acid bacterial adjunct strain (Carnobacterium maltaromicum in repined soft-cheese); Eliminating Listeria monocytogenes in fresh Mozzarella cheeses by a combination of nisin and a mild heat-treatment; Enhancing the viability of lactic probiotic bacteria in low-fat ice cream.
Nowadays, he is interested in studying in situ gene expression in Cheddar cheese matrix by selecting a target mRNA genes as potential probes to understand the contribution of uncultivable resident lactic acid bacteria to the taste, flavour and texture during cheese repining at 6-7°C.
Bio-control of pathogens; Identification and application of health promoting peptides, and enhanced flavour and texture for particulate markets.