Food Bioprocessing | FACULTY OF FOOD SCIENCE AND TECHNOLOGY
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Food Bioprocessing

SYNOPSIS

Food bioprocessing is a green technology that offers an alternative means of food and food ingredient extraction, purification and production using processes that involve the application of enzymes and/or microorganisms. It is one the earliest forms of food modifying method used by early Egyptians in the production of wine, beer, and bread. Studies on the properties, production and applications of food enzymes and microorganisms have led to innovative and value-added products to be marketed such as low-lactose milk, probiotics dairy produce, clarified fruit juices, bioactive peptide-rich food and beverages, and many more. A relatively new concept in enzyme application is in situ modulation or transformation of the physico-chemical and sensory properties, and stability of local food agricultural produce and commodities including fats and oils. In the same light, food microorganisms can be used to modify the properties of food through fermentation, serve as starter cultures for better quality and consistent food products, and to produce industrial food ingredients. Thus, the adoption of bioprocessing can bring about the opening of new channels for a wider usage of local commodities especially those that are underutilised and for better consumer acceptance since bioprocessing is environmentally friendly (green).

Research Programme

Research Group

Program Leader

Group Members

Associated Members

Food Bioprocessing

 

 

 

Food Enzymes

 

 

Prof. Dr. Hasanah Mohd. Ghazali

 

  1. Prof. Dr. Hasanah Mohd. Ghazali  
  2. Assoc. Prof Dr. Abdulkarim Sabo Mohamed 
  3. En. Ahmad Haniff Jaafar
  1. Prof. Dr. Mohd Yazid Abd. Manap  
  2. Prof. Dr. Jamilah Bakar 
  3. Prof. Dr. Nazamid Saari  
  4. Assoc. Prof Dr. Noranizan Mohd. Adzahan
  5. Dr.  Mehrnoush Amid

Microbiological Technology

 

 

 

  1. Prof. Dr. Mohd Yazid Abd. Manap
  2. Dr. Anis Shobirin Meor Hussin
  3. Dr. Mehrnoush Amid

 

  1. Prof. Dr. Fatimah Abu Bakar  
  2. Prof. Dr. Hasanah Mohd. Ghazali  
  3. Assoc. Prof Dr. Abdulkarim Sabo Mohamed  
  4. Dr. Norhayati Hussin  
  5. Assoc. Prof  Dr. Yaya Rukayadi  
  6. Dr. Ahmd Faizal Abdull Razis

RECENT PROJECTS :

No.

Title of Project

Source of Grants

1.

Exploring natural effectors (anti- and promoter) of cholesterol esterase activity, a novel approach to reduce dietary cholesterol bioavailability

UPM

2.

Elucidating factors that cause rapid postharvest off-flavour and off-odour development and softening of Morinda citrifolia L.(mengkudu) fruit

Ministry of Education Malaysia

3.

Biotransformation Of The Rambutan (Nephelium Lappaceum L.) Fruit Into A Fremented Cocoa Bean-Like Product

UPM

4.

Biosynthesis And Breakdown Of Urocanic Acid During Storage And Processing Of Selected Fidh And Shellfish Implicated In Histamine Toxicity, And Elucidating Its Role In Contact Hypersensitivity

Ministry of Education Malaysia

5.

In Situ Production of Dag Oil from Oil Palm (Elaies Guineensis) Fruits

UPM

6.

Development of An Enzyme-Aided Liquefaction Process for The Production of Cempedak (Artocarpus Integer) Powder

UPM

7.

Frying And Sensory Quality Of High-Oleic Tiger Nut (Cyperus Esculentus) Oil Extracted Through Aqueous Enzymatic Methods

UPM

8.

The Antimicrobial And Anticancer Properties Of Waterlily Mango (Mangifera Indica) L Kernel Extracts

UPM

9.

Extraction, Fractionation And Microencapsulation Of Gaharu Essential Oil From Aquilaria Malaccensis Using Sc-Co2

UPM

10.

Development of healthy beverages from Kemunting Cina (Catharanthus roseus) leaves extract

MOSTI

11.

Production of Biocellulose from Malaysian Food Waste by Biocellulose-Producing Bacteria Isolated from Local Acidic Fruits

UPM

12.

The Umami Taste Compounds From Tubu/Sansakng (Pycnarrhena Cauliflora) Leaves And The Effective Quantity In Selected Food System

Ministry of Education Malaysia

13.

Large scale extraction, purification, microencapsulation and standardization of novel amylase enzyme from pitaya peel

MOSTI

14.

Extraction, Purification, Characterization and Microencapsulation of Novel Pectinase Enzyme form Guava (Psidium Guajava L.) Peel

UPM

 
POSTGRADUATES

No.

Name

Ms/PhD

Title of Project

1

Forough Shavakhi

PhD

Development Of An Enzyme-Aided Pre-Treatment Process For Production Of Pumpkin (Cucurbita Moschata L.) Powder

2

Mylvaganam Paghthinathan

PhD

Extraction, Partial Purification And Characterisation Of A Protease Extract From Kesinai (Streblus Asper Lour.) Leaves, And Its Potential Applications In The Production Of Cheddar Cheese

3

Kabir Umar Mustapha

PhD

Metabolic Engineering Of Escherichia Coli Carrying Catechins Biosynthesis Genes Of Camellia Sinensis (L.) Kuntze

4

Leila Nateghi

PhD

Physicochemical, Textural And Organoleptic Properties Of Reduced Fat Cheddar Cheese

5

Ramdiah M.Wasnin

MSc

Effects Of Fermentation Temperature And Starter Culture On The Physico-Chemical Properties Of And Consumer Perspective On Fermented Durian (Tempoyak)

6

Pui Liew Phing

MSc

Purification Of And Factors Affecting 5’-Phosphodiesterase From Germinating Adzuki (Vigna Angularis L.) Bean

7

Sarafhana Binti Dollah

MSc

Blending And Enzymatic Modification Of Moringa Oleifera Lam.Seed Oil With Selected Vegetable Oils To Produce Oxidatively Stable Table Margarine

8

Teoh Peck Lian

MSc

Optimization Of Freeze-Drying Protectants By Response Surface Methodology And Encapsulation For Bifidobacterium Pseudocatenulatum G4 And Lactobacillus Acidophilus La-5 Survival Enhancement

9

Hossein Bagheri

MSc

Extraction And Characterization Of Piper Nigrum L. Essential Oil Using Supercritical Co2 And Hydrodistillation Extraction Methods

10

Nikoo Kamalian

MSc

Effects Of Encapsulation Conditions On Viability And Delivery Characteristics Of Bifidobacterium Pseudocatenulatum G4

             


Updated:: 30/04/2014 [ira_yusoff]

MEDIA SHARING

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