Food Science

RESEARCH PROGRAMME

Food Science

PROGRAMME SYNOPSIS

Food sciences refer to foods and beverages that have beneficial effects beyond that of basic nutrition. The specialization encompass research on physiological effects of food and food components and their consequent health benefits, development of assay system to study the effects, and development of innovative food products and ingredients for the improvement of key body functions and health. The research also focused on chemical profiling and fingerprinting of ingredients used in functional food for standardization purpose, evaluation of the food safety of functional foods, understanding of the mechanisms of actions and the discovery of bioactive compounds.

GROUP LEADER

Faridah binti Abas (Prof. Dr.)

RESEARCH GROUPS

Functional Food

MEMBERS

1. Faridah binti Abas (Prof. Dr.)
2. Sharifah Kharidah binti Syed Muhammad (Prof. Dr.)
3. Yaya Rukayadi (Assoc. Prof. Dr.)
4. Radhiah binti Shukri (Assoc. Prof. Dr.)
5. Norhayati binti Hussain (Assoc. Prof. Dr.)
6. Wan Zunairah binti Wan Ibadullah (Dr.)
7. Norhasnida binti Zawawi (Dr.)
8. Ahmad Haniff bin Jaafar (Dr.)
9. Nurul Shazini Ramli (Dr.)
10. Mohd. Sabri Pak Dek (Dr.)
11. Nor Afizah binti Mustapha (Dr.)

CURRENT RESEARCH

1. Anti-Aging, Radical Scavenging Activities And Metabolites, Identification Of Six Malaysian Herbs (UPM)
2. Ergogenic Properties and Metabolites Identification of Five Different Varieties of Dates (Phoenix Dactylifera L.) (UPM)
3. Phytochemical Profiles, Antioxidant And Antidiabetic Property Of Novel, Hig-Valued Processed Mangifera Adorata Puree (UPM)
4. Phytochemical Profiles, Antioxidant And Antiproliferative Activity Of Crescentia Cujete Using Different Extraction Media (UPM)

PAST RESEARCH

1. Nmr Based-Metabolomics Assessment Of Anti-Diabetic Effect Of Cymbopogon Citratus Leaves On Streptozotocin-Induced Diebetic Rat (UPM)
2. Metabolomic Approach To Identifying Bioactive Compounds In Ipomoea Aquatica Leaf Extract And Biofluids For Detection Of Biomarker In Obese-Diabetic Induced Rats (UPM)
3. Nutritional Quality And Physico-Chemical Properties Of Defatted Kenaf Seed Flour In And Its Application In Food Systems (UPM)

Updated:: 27/04/2022 [lilytahnani]