His current job functions include managing the research and postgraduates affair of the school, lecturing, supervising of students in research, conducting research (mainly in the production of functional food and protein function enhancement), consultants in functional food and protein functionalities, refereeing and publication of scientific papers and writing scientific reports and scientific articles.
Other past activities include sitting in the Malaysian Ministry of Health committee for Functional Food (Codex Coordinating Committee on Functional Food Regulation for ASIA), sitting in Penang State Government committee for Science and Technology awareness program and promoting the understanding of integrated quality system development of ASEAN agro-based food industries.
Subjects taught by Dr. Azhar include Introduction to Food Science and Technology, Food Commodity, Food Processing and Preservation, Biochemistry, Nutrition, Thinking Skills and Quality Management of Food.
Dr. Azhar is also involved actively in public services. Since 1997 he has been the consultant to various consultancy projects with Food and Nutrition companies dealing with food supplements and functional foods/beverages. He has been an International Speaker on various topics including Nutrition and Functional Food Science, Research needs of Small and Medium Enterprise of ASEAN, Halal Practice and many more. From the period of 1997 to 2010 he has delivered scientific/educational talks to more than 20,000 people on The Science of Functional Foods and subjects related to quality system in the ASEAN region (Malaysia, Thailand, Indonesia and Brunei). He has been active in helping government agencies with up to date knowledge of Food Science and continuing education; this agencies include The Ministry of Health and The Ministry of Defense. He had also been appointed as a Governing Board Member of an international certification body dealing with quality management system certification.
Initially his research interest has been on protein functionality (enhancement of protein functions by the use of sugar-protein interactions and crosslinking agents) and then on development of functional foods or ‘almost-illegal products”/ingredients (adding value to foods by converting them to functional or health enhancing products). With the emphasis of the University on sustainability, he has somewhat redirected his research theme towards “Sustainability-Led-Innovative-Manufacturing” or SLIM. This has led to a commercialization of the research product called “Slimmee” currently on sales in the market (Nutrisanne.com: ). As of January 2020, he has supervised and graduated more than 10 PhD candidates.