Serdang, 16 April 2025 – A total of 14 participants, comprising 12 physical attendees and 2 online participants, took part in the Workshop on Basic Chromatographic Techniques for Food Antioxidants held on 15 and 16 April 2025 at the Faculty of Food Science and Technology, Universiti Putra Malaysia. The workshop was organized by the faculty to introduce basic chromatographic techniques in food antioxidant analysis.

Over the two-day workshop, participants were introduced to fundamental concepts such as HPLC and GLC, and engaged in practical sessions using UPLC instruments. Among the speakers and facilitators were Prof. Dr. Farooq Anwar, Dr. Mohd Sabri Pak Dek, and Dr. Aliah Zannierah Mohsin, who shared both theoretical knowledge and practical laboratory experience.

The workshop also provided hands-on experience in sample preparation, data analysis, and calculating the concentration of active ingredients in food samples. It concluded with a closing ceremony and certificate presentation officiated by the Head of the Department of Food Science, Assoc. Prof. Dr. Rashidah Sukor.

This workshop not only offered technical exposure but also served as a collaborative platform among students, lecturers, and industry players to enhance research quality in the area of food antioxidants.

Date of Input: 21/04/2025 | Updated: 21/04/2025 | nur_jasni