HENRY F. MAMUCOD
SENIOR SCIENCE RESEARCH SPECIALIST
RESEARCH INTERESTS
• Food science
• Food microbiology
• Functional Food Development
FEATURED PUBLICATIONS
Mamucod HF, Dizon EI, and MV Romero. 2014. Health-promoting properties and safety of angkak (red mold rice) sold in Nueva Ecija, Philippines. Asia Life Sciences, Volume 23:2, pp. 371-383.
Abilgos-Ramos RG, Manaois RV, Morales AV, and HF Mamucod.
2015. Quality characteristics and consumer acceptability of bread supplemented with chili pepper (Capsicum sp.) leaves. Food Science and Technology Research, Volume 21:1, pp 117-123.
Henry obtained his MS in Food Science degree from UPLB.
He has been involved in various research projects on the extraction and evaluation of health-promoting components of rice such as anthocyanin, microbiologically-derived pigments, and healthy oils.
