Year 2019 | FACULTY OF FOOD SCIENCE AND TECHNOLOGY
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Year 2019

YEAR 2019

 

NO. PROJECT LEADER RESEARCH TITLE SPONSOR 
1. Prof. Dr. Son Radu Genomic Characterization Of Vibrio Parahaemolyticus Bacteriophage Through Whole-Genome Sequencing And The Use Of Lytic Bacteriophage In Food Control KPT
2. Dr. Sarina Abdul Halim Lim Towards  Sustainable  Quality  Management  In  The  Malaysia  Food  Supply  Chain  Industry: Development Of A Maturity Model KPT
3. Assoc. Prof. Dr. Rabiha Sulaiman Modelling Of Drying Process Of Foam Mat Dried Soursop Powder KPT
4. Dr. Noor Liyana Yusof Effect Of Feeding Commercial And Pig By-Products Feeds On Fatty Acid Composition, Lipid Digestibility, Histology Changes And Odour Characteristics Of Catfish (Clarias Gariepinus) KPT
5. Prof. Dr. Nazamid Saari Assessment  Of  Lacto-Fermented  Peptides Derived  From  Kenaf  Seed  Proteins  As  A  Source  Of  Natural Antimicrobial Agents Against A Broad Range Of Food Spoilage Microbes KPT
6. Dr. Farah Adibah Che Ishak Themed Restaurant In Malaysia : Staging Memorable Dining Experience And Its Challenges UPM
7. Dr. Hanan Hassan Enhanced Production of Vitamins and Peptides through Cocultivation and Genome Mediated CRISPR/Cas9 of Lactococcus Lactics and Lactobacillus Casei MOHE
8. Assoc. Prof. Dr. Norhayati Hussain Enhancement Of Functional And Bioactive Compound Of Selected Local Plantain Banana Peels (Musa Paradisiaca L.) Extracted Using High Hydrostatic Pressure MOHE
9. Dr. Ismail Fitry Mohammad Rashedi Establishment  Of  Controlled  Mechanical  Work  During  Mixing  To  Produce  Stable  Emulsion  Interaction Between Meat From Different Muscle Fibre Types And Rigor Conditions With Fat Mimetics MOHE
10. Dr. Norhidayah Suleiman Supercritical  Carbon  Dioxide  Recovery  Of  6-Gingerol  From  Bentong  Ginger:  Study On Process Variables And Kinetics MOHE
11. Dr. Ungku Fatimah Ungku Zainal Abidin Analysis Of Food  Safety  Culture Elements   In Foodservice:  Towards The Development Of Assessment Tool For Improving Food Safety Performance MOHE
12. Dr. Mohd Sabri Pak Dek The Physico-Chemical, Phytochemical, Antioxidant And  Shelf  Life  Characteristics Of Hexanal Vapour Treated Durian Fruit MOHE
13. Dr. Nuzul Noorahya Jambari Exploratory Study On Rice Allergy Prevalence And Allergenic Protein Determination From Different Rice Varieties In Malaysia MOHE
14. Dr. Nor Afizah Mustapha Elucidating The Molecular And Techno-Functional Properties Of Hydrolyzed Okara Protien : Impact Of Solid-State Fermentation Conditions And Microwave Pre-Treatment Conditions MOHE
15. Assoc. Prof. Dr. Anis Shobirin Meor Hussin Immunomodulatory Effects of Malaysian Fermented Food Improved by The Inclusion of Probiotic Starter Cultures MESTECC

Updated:: 12/10/2021 [lilytahnani]

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FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
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