Flavor And Sensory | FACULTY OF FOOD SCIENCE AND TECHNOLOGY

Flavor and Sensory

SYNOPSIS

The group research interests are mainly focused on flavor analysis (i.e. chemical basis of food aroma), flavor-human physiology interaction, and mechanism of flavor generation and the use of green-technology (Supercritical CO2 extraction) in flavor procedure. In addition to research, the group is also involved in flavor training.

Research Programme

Research Group

Program Leader

Group Members

Associated Members

Flavour and Sensory

 

 

Flavour and Sensory

Prof. Madya Dr. Lasekan Olusegun  

 

  1.  Assoc. Prof.Dr. Lasekan Olusegun
  2.  Assoc. Prof.Dr. Seyed Hamed Mirhosseini
  1. Prof. Dr. Mohd Yazid Abd. Manap  
  2. Prof. Dr. Tan Chin Ping
  3. Assoc. Prof.Dr. Boo Huey Chern
  4. Assoc. Prof.Dr. Roselina Karim
  5. Assoc. Prof.Dr. Sh. Kharidah Sy. Muhammad
  6. Assoc. Prof.Dr. Muhammad Shahrim Ab. Karim
  7. Assoc. Prof.Dr. Noranizan Mohd. Adzahan

RECENT PROJECTS :

No.

Title of Project

Source of Grants

1.

Mechanisms In The Flavor/Color Development In Tropical Almond Nuts (Terminalia Catappa. L) During Roasting

UPM

2.

Identification And Processing Of Clingstone Variety Of Rambutan Seeds (Nephelium Lappaceum L.) Variety Clingstone Into Almond-Like Snack Item

UPM

3.

The Effect Of Plasticizers On The Mechanical And Barrier Properties Of Biodegradable Films Based On Banana Flour

UPM

4.

Study of release mechanism & bioaccessibility of Vitamin A from Bilayer Water in oil in water (WOW) emulsion as new delivery system in simulated gastrointestinal tract system

Ministry of Education Malaysia

 
POSTGRADUATES

No.

Name

Ms/PhD

Title Of Project

1

Bahareh Tabatabaeeamid

PhD

Effects Of Extraction, Purification And Drying On The Physicochemical Properties Of Durian Seed Gum

2

Parveen Devi A/P Pattiram

MSc

Microencapsulation And Flavor Stability Of Spray-Dried Oleoresin From Water Dropwort (Oenanthe Javanica) And Kacip Fatimah (Labisia Pumila)

3

Nurul Hanisah Juhari

MSc

Effects Of Hot-Air Drying On Physicochemical Characteristics, Flavour Profiles, And Sensory Acceptance Of Citrus Hystrix And Etlingera Elatior Jack

4

Shadi Samaram

MSC

Extraction And Characterization Of Papaya Seed Oil Using Solvent Extraction And Ultrasound Method

 


Updated:: 30/04/2014 [ira_yusoff]

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SEE ALSO
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan
0389468367
0389423552
C1508535292