Ahlam Inayatullah
PhD student
Department of agricultural economics
Agri-food marketing and Chain Management
Ghent University
Coupure Links 653
9000 Ghent, Belgium
Bio
Ahlam Inayatullah is a PhD researcher at the Department of Agricultural Economics, Ghent University, Belgium, and a recipient of the LPDP (Indonesia Endowment Fund for Education) scholarship. She obtained her master's degree in Food Biotechnology from Universiti Sains Islam Malaysia (USIM), Malaysia. During her master's studies, she conducted research on the identification and authentication of halal food ingredients in supplement products, applying analytical and biotechnological approaches to support food integrity and consumer trust.
Ahlam currently works as a lecturer in the Department of Agricultural Engineering and Agribusiness at Politeknik Negeri Sriwijaya, Palembang, Indonesia. Her teaching and research activities focus on food analysis, food chemistry, and food quality evaluation. In addition to her academic responsibilities, she actively participates in community engagement programs aimed at supporting micro, small, and medium-sized food enterprises (MSMEs). Through training, consultation, and technology transfer activities, she contributes to improving product quality, food safety, and the competitiveness of local food businesses.
Research
Her PhD research focuses on the role of olfactory perception and emotion in shaping consumer responses to food products. She investigates how aromas influence sensory experiences, emotional reactions, and food-related behaviors, particularly in the context of healthier and more sustainable food choices. By integrating sensory science, consumer behavior, and food psychology, her work aims to provide a deeper understanding of the mechanisms underlying food acceptance and preference. The findings of her research are expected to contribute to the development of consumer-oriented strategies that enhance food experiences while promoting healthier and more sustainable eating behaviors.
Keywords
- Sensory Science
- Olfactory Perception
- Consumer Behavior
- Food Chemistry
- Food Analysis
