Serdang, 6 May 2025 – The Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), in collaboration with the Putra Agricultural Centre (PPP), organized a two-series Food Product Processing Course on 5 and 6 May 2025. The course aimed to empower participants in the field of food processing based on catfish and mushrooms, in line with efforts to enhance the added value of local agricultural produce.

The session on 5 May focused on catfish product processing techniques. A total of 20 participants were exposed to the methods of producing smoked catfish and fish balls, including aspects of quality assurance. The hands-on training sessions were conducted by experienced experts, namely Dr. Asyrul Izhar Abu Bakar, Mr. Abdul Hadi Mat Amin, and Mr. Marzum Zainawi.

Meanwhile, the course on 6 May focused on mushroom-based product processing. Among the techniques learned were the processing of mushroom burgers and nuggets. The interactive and practical hands-on session was facilitated by Dr. Rozzamri Ashari, Mr. Ahmad Safwan Setaffa, and Mr. Syafiq Rabbani Mohd Hashim.

The organization of this course aimed to provide participants with exposure to the potential of the food industry based on local resources, while also equipping them with basic skills in the production of commercial food products. The Faculty of Food Science and Technology hopes this initiative will open up entrepreneurial opportunities among participants in the future.

Date of Input: 08/05/2025 | Updated: 08/05/2025 | nur_jasni