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Fats and Oils

SYNOPSIS

In Malaysia, the advancement and sustainability of palm oil industry has been driven by strong R&D activities and world demand for food especially fats and oils. Research program in fats and oils technology is responsible to conduct research in the area of edible oil processing, oil quality characterization and safety, new product development, lipid extraction, food emulsion, lipid nanotechnology and lipid functional ingredients. This research program has strong linkages with various government agencies and stakeholders, e.g. Ministry of Health, MPOB, MARDI, Sime Darby Bhd, FELDA. The Fats and Oils Laboratory is a Ministry of Health’s gazetted lab for quality and safety testing related edible oils and fats products. The research laboratory is equipped with modern processing equipment and analytical instrumentation. 

Research Programme

Research Group

Program Leader

Group Members

Associated Members

Fats and Oils

 

 

Fats and Oils

 

Prof. Dr. Tan Chin Ping

 

  1. Prof. Dr. Tan Chin Ping  
  2. Assoc. Prof. Dr. Abdul Azis Ariffin  
  3. Assoc. Prof.Badlishah Sham Baharin
  1. Prof. Dr. Hasanah Mohd. Ghazali  
  2. Assoc. Prof.Dr. Abdulkarim Sabo Mohammed  
  3. Assoc. Prof.Dr. Boo Huey Chern 
  4. Dr. Norhayati Hussin  
  5. Assoc. Prof.Dr. Seyed Hamed Mirhosseini
  6. Dr. Norhasnida Zawawi

RECENT PROJECTS :

No.

Title of Project

Source of Grants

1.

Preparative Techniques and Mechanisms of Formation of Nano-Sized Palm- Based Bioactive Lipids

Ministry of Education Malaysia

2.

Upscaling of Refining Process for the Production of High Quality RBD Palm Oil with Reduced Level of 3-MCPD esters

Ministry of Education Malaysia

3.

Novel Nanofibrillar Casein and Ovalbumin Structures for Encapsulation and Stabilization of Nano-Sized Palm-Based Tocotrienol with Enhanced

UPM

4.

3-MCPD ESTERS AND GLYCIDYL ESTERS IN REFINED EDIBLES OILS : IN-DEPTH STUDIES ON THEIR FORMATION AND MITIGATION STRATEGIES FOR PALM OIL INDUSTRY

UPM

5.

Recovering Glycoprotiens And/Or Protiens Derived From Edible Birds’s Nest

Ministry of Education Malaysia

6.

Application of  thickening agent and/ or cocoa butter emulsion in development thermo-resistant milk chocolate

UPM

7.

Triacylglycerol (Tag) Content As An Important Quality Parameter Of Crude Palm Oil (Cpo)

Ministry of Education Malaysia

8.

Study of Cassia siamea (Lamk.) Leaves extract uses as antioxidant additive, antimicroorganism to biopreservative and food product development

UPM

9.

Supercritical Fluid Extraction Of Curry Leaves (Murraya Koenigii) Powder And Development Of Functional Milk Using Microencapsulation Curry Leaves Extract Powder By Double Emulsion

UPM


POSTGRADUATES

No.

Name

Ms/PhD

Title Of Project

1

Leong Wai Fun

PhD

Development Of A Water-Dispersible Phytosterol Nanodispersion System And Its Application In Soy Milk Storage

2

Navideh Anarjan Kouchehbagh

PhD

Preparation, Characterization, And Stability Evaluation Of Astaxanthin Nanodispersions

3

Chan Sook Wah

PhD

Preparation, Optimization, And Characterization Of Spray-Dried K-Carrageenan Microcapsules For Encapsulation Of Coenzyme Q10

4

Seyed Hamed Mirhosseini

PhD

Influence Of Emulsion Components On The Physicochemical Properties Of And Release Of Volatile Flavor Compounds From Orange Beverage Emulsion

5

Cheong Kok Whye

PhD

Encapsulation And Controlled Release Of Soursop Flavor Using Emulsification Technique

6

Thoo Yin Yin

PhD

Comparison Of Conventional And Ultrasound-Assisted Extraction Of Antioxidants From Morinda Citrifolia L. And Centella Asiatica (L.) Urban

7

Nyam Kar Lin

PhD

Extraction, Characterization And Storage Stability Of Oils From Selected Plant Seeds

8

Tan Choon Hui

 

PhD

Process Optimization Of Low Free Fatty Acid And High Diacylglycerol Crude Palm Oil And The Performance Of High Diacylglycerol Crude Palm Oil In Table Margarine Formulation

9

You Li Ling

PhD

Recovery Of Palm Carotene From Palm Oil And Hydrolysed Palm Oil By Adsorption Column Chromatography

10

Mohamed Nazim Anvarali

MSc

Production, Optimization, Characterization, And Storage Stability Of Roselle Concentrate

11

Alireza Serjouie

MSc

Frying Properties Of Palm Olein, Canola Oil, Sesame Oil And Their Blends

12

Cheong Jean Ne

MSc

Preparation And Characterization Of Palm-Based Functional Lipid Nanodispersions

13

Chua Seong Chea

MSc

Ultrasound-Assisted Extraction Of Phospholipids From Palm-Pressed Fiber

14

Lim Hong Kwong

MSc

Extraction, Characterization And Encapsulation Of Pitaya (Hylocereus Cacti) Seed Oils

15

Ng Siou Pei

MSc

Characterization Of Dietary Fiber From Coconut Residue And Use Of The Fiber In Developing Reduced-Fat Mayonnaise

16

Musfirah Binti Zulkurnain

MSc

Managing 3-Mono-Chloropropane-1, 2-Diol (3-Mcpd) Esters During Palm Oil Refining

17

Ho Swee Kheng

MSc

Ultrasound-Assisted Extraction Of Antioxidant Phytochemicals From Selected Malaysian Medicinal Herbs

18

Tan Phui Yee

MSc

Development Of An Acrylamide-Free Palm Sugar-Like Flavoring Using Maillard Reaction

19

Masni Binti Mat Yusoff

MSc

Development Of Improved Coconut- And Palm-Based Cookie Fillers And Effects Of Formulations And Emulsifier Blends And Their Physicochemical Characteristics

20

Fadzlina Binti Abdullah

MSc

Determination Of Hydrophilic Phenolic Compounds In Palm Oil And Palm Kernel Oil

21

Neo Yun Ping

MSc

Characterization And Antioxidant Activities Of Phenolic Extracts From Oil Palm (Elaeis Guineensis) Fruits

22

Mohamud Yasin Artan

MSc

Effects Of Refined, Bleached And Deodorized Palm Oil/Palm Stearin-Based Shortenings On The Quality And Staling Of White Bread

23

Sami Saadi

MSc

Characterization Of Palm-Based Binary Fat Blends And Development Of Margarine From The Blends

24

Mahsa Naghshineh

MSc

Effects Of Frying And Storage Conditions On Physicochemical Properties Of Palm Olein And Olive Oil Blends

25

Ali Khoddami

MSc

Quality, Thermal Behavior And Fatty Acid Composition Of Lipid Extracted From Sardine And Tuna Wastes

26

Loi Chia Chun

MSc

Detection And Determination Of Furfural In Crude Palm Oil

27

Samsul Kamal Bin Rosli

MSc

Establishment Of Oil Palm Suspension Culture In The Sixfors Bioreactor

28

Chiang Lim

MSc

Recovery Of Anthraquinones From Morinda Elliptica Cell Culture Via In Situ Adsorption Using Polymeric Adsorbents

29

Camilla Chua Soo Leng

MSc

Methods For Squalene Concentration From Palm Fatty Acid Distillate

30

Rozzamri Bin Ashari

MSc

Finite Difference Solution In Predicting Temperature Profile For Chilling Process Of Malaysian Mackerel Fish Slab

31

Negar Mohammadian Rasnani

MSc

Influence Of Ph And Different Emulsion Components On Stability And Physicochemical Properties Of Canola Oil-In-Water Emulsion

32

Zeinab Solati

MSc

Antioxidant Effect Of Nigella Sativa L. Extracts On Physicochemical Properties Of Deep Fried Oil

33

Norhidayah Binti Suleiman

MSc

Squalene Recovery From Palm Fatty Acid Distillate Using Pressure Swing And Conventional Supercritical Carbon Dioxide Extraction


Updated:: 30/04/2014 [ira_yusoff]

MEDIA SHARING

FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan
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