Teknologi Makanan

PROGRAM PENYELIDIKAN

Teknologi Makanan

SINOPSIS PROGRAM

Di Malaysia, kemajuan dan kelestarian industri minyak sawit didorong oleh aktiviti R&D yang kuat dan permintaan dunia untuk makanan terutama lemak dan minyak. Program penyelidikan teknologi lemak dan minyak bertanggungjawab untuk melakukan penyelidikan dalam bidang pemprosesan minyak yang boleh dimakan, ciri dan keselamatan kualiti minyak, pengembangan produk baru, pengambilan lipid, emulsi makanan, nanoteknologi lipid dan bahan-bahan berfungsi lipid. Program penyelidikan ini mempunyai hubungan yang kuat dengan pelbagai agensi kerajaan dan pihak berkepentingan sebagai contoh Kementerian Kesihatan, MPOB, MARDI, Sime Darby Bhd, FELDA. Makmal Lemak dan Minyak adalah makmal yang diwartakan oleh Kementerian Kesihatan untuk ujian kualiti dan keselamatan produk minyak dan lemak yang boleh dimakan. Makmal penyelidikan dilengkapi dengan peralatan pemprosesan moden dan instrumen analisis.

KETUA KUMPULAN LEMAK DAN MINYAK

Tan Chin Ping (Prof. Dr.)

AHLI-AHLI

1. Tan Chin Ping (Prof. Dr.)
2. Masni Mat Yusof (Dr.)
3. Tan Tai Boon (Dr.)

KETUA KUMPULAN PEMPROSESAN DAN PENGAWETAN MAKANAN

Noranizan binti Mohd. Adzahan (Prof. Madya Dr.)

AHLI-AHLI

1. Noranizan binti Mohd. Adzahan (Prof. Madya Dr.)
2. Roselina binti Karim (Prof. Dr.)
3. Chong Gun Hean (Prof. Madya Dr.)
4. Norhayati binti Hussain (Prof. Madya Dr.)
5. Radhiah binti Shukri (Prof. Madya Dr.)
6. Rabiha binti Hj. Sulaiman (Prof. Madya Dr.)
7. Nur Hanani binti Zainal Abidin (Prof. Madya Dr.)
8. Nor Afizah binti Mustapha (Dr.)
9. Ismail Fitry bin Mohammad Rashedi (Dr.)
10. Noor Liyana binti Yusof (Dr.)
11. Rozzamri bin Ashari (Dr.)
12. Norhidayah binti Suleiman (Dr.)
13. Noor Hadzuin binti Nik Hadzir (Dr.)
14. Nurul Hanisah binti Juhari (Dr.)
15. Nurul Izzah binti Khalid (Dr.)

PENYELIDIKAN SEMASA

1. Development of Palm-Based Carotene Nanoemulsions and Microcapsules and Their Application in A Model Food System
2. Elucidation  Of  Synergistic  Mechanism  Underlying  Complexation  Of  Plant  Protein-Polysaccharide  For Fabrication Of Functional Lipid Nanoemulsion
3. The potential of graphene-based film as smart packaging
4. Extraction Of Catechin From Banana Inflorescence Using Supercritical Carbon Dioxide
5. Elucidating The Potential of Alkaline Electrolyzed Water as A Green Alternative Degreaser and Disinfectant for Sanitation of Food-Contact Surfaces in The Meat Industry
6. Malaysia Budu : Quality Profiles, Microbiodata and Flavor Formation
7. Rheological Classification and 3d Food Printing of Rehydrated Drum Dried Rice-Barley Mixtures Instant Porridge Powder for Elderly
8. Evaluation of rheological properties and storage condition of plant-based fat as ready-made ink for 3D-printed meat products
9. Elucidating the mechanism in pressurised thickened solutions to improve the rheological properties and palatability of dysphagia-friendly beverages
10. Effect of Ultrasound on The Physical, Antioxidant and Colourimetric PH-Response Properties of Films Incorporated with Blackcurrant Pomace Extract
11. Development of PLA Plastic for Potential Green Food Packaging Materials
12. Development of Palm Oil-Based Oleogel and Its Suitability as a Fat Replacer in Healthier Beef Patties
13. Development of Plant-Based Fat Replacer and Its Application in Meat Emulsion Systems Produced from Various Animal Species
14. Commercialization of an Online Course and workshop (Module Procrastinate to Productiove - Thesis Writing Mastery)
15. Commercialization of an Online Course and workshop (Module Procrastinate to Productiove - Thesis Writing Mastery)
16. Development of Biogenic Nano-Materials from Coconut Meat Presscake Waste for Potential Water Purification Agent of Food Industry Wastewater

 PENYELIDIKAN TERDAHULU

1. Preparative Techniques and Mechanisms of Formation of Nano-Sized Palm- Based Bioactive Lipids 
2. Upscaling of Refining Process for the Production of High Quality RBD Palm Oil with Reduced Level of 3-MCPD esters 
3. Novel Nanofibrillar Casein and Ovalbumin Structures for Encapsulation and Stabilization of Nano-Sized Palm-Based Tocotrienol with Enhanced 
4. Recovering Glycoprotiens And/Or Protiens Derived From Edible Birds’s Nest 
5. Triacylglycerol (Tag) Content As An Important Quality Parameter Of Crude Palm Oil (Cpo) 
6. Application of  thickening agent and/ or cocoa butter emulsion in development thermo-resistant milk chocolate 
7. Study of Cassia siamea (Lamk.) Leaves extract uses as antioxidant additive, antimicroorganism to biopreservative and food product development
8. Supercritical Fluid Extraction Of Curry Leaves (Murraya Koenigii) Powder And Development Of Functional Milk Using Microencapsulation Curry Leaves Extract Powder By Double Emulsion 
9. A new refining approach for production of refined palm oil with simultaneous reduction of glycidol and 3-monochloropane-1,2 diol fatty acid esters in refined palm oil 
10. Ultra-High Pressure Processing Of Fresh Durian Pulp And Paste To Achieve Quality Standards Required For Export Markets 

Kemaskini:: 05/06/2024 [lilytahnani]