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Food Processing

RESEARCH PROGRAMME

Food Processing

 

PROGRAMME SYNOPSIS

The Food Processing Research Program is focused on adding value to local food commodities. These include cereals and legumes, fruits and vegetables, roots and tubers, fish and other seafoods, and their byproducts. Value adding to the food commodities can be achieved by enhancement of their nutritional content, extension of their shelf-life, and increasing their market accessability. Extraction and separation methods are also employed to obtain higher value product or food ingredients from these commodities. The program is committed to helping the processor with limited access to capital who must meet food processing and quality standards, and cost competitiveness to gain and increase access to local and international markets. Problem solving research under this program is carried out by multidisciplinary teams involving food technologists, chemists, biochemists, microbiologists and engineers.

 

PROGRAMME LEADER

Russly Abdul Rahman (Prof. Dr.)

 

RESEARCH GROUPS

  1. Carbohydrate Technology
  2. Protein Technology
  3. Food Technology

 

MEMBERS

Carbohydrate Technology:

  1. Sharifah Kharidah Syed Muhammad (Assoc. Prof. Dr.)
  2. Roselina Karim (Assoc. Prof. Dr.)
  3. Norhayati Hussin (Assoc. Prof. Dr.)
  4. Radhiah Shukri (Dr.)
  5. Nor Afizah Mustapha (Dr.)

 

Protein Technology:

  1. Jamilah Bakar (Prof. Dr.)
  2. Ismail Fitri Mohammad Rashedi (Dr.)

 

Food Technology:

  1. Russly Abdul Rahman (Prof. Dr.)
  2. Noranizan Mohd. Adzahan (Assoc. Prof. Dr.)
  3. Lasekan Olusegun (Assoc. Prof. Dr.)
  4. Chong Gun Hean (Assoc. Prof. Dr.)
  5. Nur Hanani Zainal Abidin (Dr.)
  6. Rabiha Sulaiman (Dr.)
  7. Norhidayah Suleiman (Dr.)

  

CURRENT RESEARCH

  1. Foam Mat Drying Of Soursop (Annona Muricata) : Foam Properties, Rheological Analysis, Physicochemical Properties And Kinetics Model (UPM)
  2. Characterization and in vitro bioavailability of chia seed oil rich in omega 3 and 6 fatty acids fractionated by supercritical fluid extraction (UPM)
  3. Green Extraction of Antiproliferative Agents from Red Butterfly Wing (christia Vespertilionis) using Supercritical Carbon Dioxide (SC-CO2) Extraction (UPM)
  4. Release Profile And Stability Studies On Red Palm Oil Microcapsules Produced From Supercritical Anti-Solvent System (UPM)
  5. Up-Scaling Of Xanthone Extraction From Mangosteen (Garcinia Mangostana) By Using Supercritical Carbon Dioxide And Virgin Coconut Oil (UPM)
  6. Development Of Vegetable And Black Seed-Enriched Noodles (KPT)
  7. Time-Based Application As A New Approach For Pulsed Light Treatment On Shelf Life Extension Of Fresh-Cut Rock Melon (UPM)
  8. Effect Of Different Bloom Strength Of Fish Gelatin On Pineapple Juice Clarification (UPM)
  9. Fat Replacement And Mixing Modification During Processing To Imitate The Functions Of Fat In Producing Low Fat Meatballs (UPM)

 

PAST RESEARCH

  1. Quality Improvement of Frozen Traditional Cakes for Mass Catering Operation in Warisan Baiduri Sdn Bhd (KPT)
  2. Development Of Gluten-Free Extruded Functional Hard Pretzel From Brewers Rice (UPM)
  3. Improving The Functionality of Restructured Purple Sweet Potato (Ipomoea Batatas) Flour Various Processing Techniques (UPM)
  4. Physical Restructuring Of Resistant Starches From Purple Sweet Potato And Green Banana Peel For Their Functionality Improvement (KPT)
  5. Quality and Functionality utilization of Rice (BERNAS)
  6. Dietary fibres and antioxidants in Tamarillo (Salanum betaceum Cav.) fruit. Characterization and application (UPM)
  7. Improvement of Shelf Life Extension of Fresh Cream Chocolate Filling for Tolaal Enterprise (KPT)
  8. Different Processing Method For Reduction Of Allergenicity In Fermented Shrimp Product (UPM)
  9. Development of Salad Dressing Containing Optimum Phytosterols from Cocoa Butter using Supercritical Fluid Extraction (SFE) (UPM)
  10. Extraction Of Epa And Dha From Tilapia (UPM)
  11. Prediction Of Apparent Viscosity And Average Shear Rate In Extruder (UPM)
  12. Osmotic Dehydration of Pineapple Pieces using Sorbitol for Pineapple Jam Making (UPM)
  13. Development of Steamed Bun with High Resistant Starch (UPM)
  14. Antimicrobial Properties Of Bacteriocins From Lactic Acid Bacteria Isolated From Local Fermented Fish (KPT)
  15. Acceptability and Marketing Potential Studies On The Improved and Packaged Semi Convenience Food Products (SCFP)(MOSTI

 

 

 

 

 

 

 

 

Updated:: 23/08/2017 [lilytahnani]

MEDIA SHARING

FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan
0389468367
0389423552
C1508534780