Nur Alim Bahmid completed a PhD in Food Quality Design as a member of the Chair Group at Wageningen University and Research (WUR), working on the project "Antimicrobial Food Packaging Design: Exploring the Potential of Allyl Isothiocyanate Release from Mustard Seeds". LPDP funded this research. Nur Alim Bahmid is a Researcher at the National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN). The research areas of Nur Alim Bahmid are food packaging, packaging material, food engineering, and food chemistry. Nur Alim Bahmid currently works on active packaging using volatile compounds to enhance the shelf life of various food products and consumer acceptance of the food packaging.