Year 2020 | FACULTY OF FOOD SCIENCE AND TECHNOLOGY
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Year 2020

 YEAR 2020

 

NO. PROJECT LEADER RESEARCH TITLE SPONSOR 
1. Assoc. Prof. Dr. Ahmad Faizal Abdull Razis Authentication of Chicken Breeds Based on Fatty Acid Profiles and Whole Genome Re-Sequencing UPM
2. Dr. Ismail Fitry Mohammad Rashedi Effect of Different Muscle Types, Emulsification Processes, and Mixing Protocols on The Quality Characteristics of Jamnapari Goat Meats and Meat Products UPM
3. Dr. Ahmad Haniff Jaafar Evaluation of Premium Ergogenic Compounds and Anti-Aging Potential of Coconut (Cocos Nucifera L.) Water from Popular Malaysian Coconut Cultivars UPM
4. Dr. Tan Tai Boon Development of Palm-Based Carotene Nanoemulsions and Microcapsules and Their Application in A Model Food System UPM
5. Dr. Rozzamri Ashaari Development Of Fish Powder From Fish By-Products Using Different Drying Methods UPM
6. Dr. Ezzat Mohamad Azman Stability Enhancement of Spray Dried Natural Beverage Colourant Produced through Intermolecular Copigmentation of Mangosteen Pericarps Anthocyanins UPM
7. Dr. Muhamad Hafiz Abd Rahim The  Role  Of  Local  Microorganism (Mol)  As Biofertilliser  In  Promoting  The  Ex  Vitro Growth  Of Chilli As A Plant Model KPT
8. Dr. Nik Iskandar Putra Bin Samsudin Antifungal Effects Of Essential Oils From Selected Malaysian Herbs Against Spoilage And Mycotoxigenic Fungi; Factors Affecting Antifungal Volatile Release KPT
9. Prof. Dr. Sharifah Kharidah Syed Muhammad Effect Of Fibre Hydrolysing And Cross-Linking Enzymes On The Quality And Storage Stability Of Local Brown Rice Noodle KPT
10. Dr. Wan Zunairah Wan Ibadullah Elucidating The Protein-Protein Interactions Of Goat Milk Casein-Whey Mixtures As Affected By Processing Factors KPT
11. Dr. Ezzat Mohamad Azman Stability Enhancement Of Anthocyanins From Dried Mangosteen Pericarps Through Enzymatic Acylation And Intermolecular Copigmentation KPT
12. Dr. Tan Tai Boon Discerning  The  Synergism  Of  Mixed-Type  Plant-Based  Emulsifiers  In  Stabilizing  Lutein-Enriched  Red  Palm Olein Nanoemulsions And Microcapsules KPT
13. Prof. Dr. Tan Chin Ping Elucidation  Of  Synergistic  Mechanism  Underlying  Complexation  Of  Plant  Protein-Polysaccharide  For Fabrication Of Functional Lipid Nanoemulsion KPT
14. Assoc. Prof. Dr. Maimunah Sanny Unravelling The Effect Of Fat-Soluble Antioxidants On The Kinetics Profiles Of Acrylamide Via Lipid Degradation Pathway And Maillard Reaction KPT
15. Prof. Dr. Jamilah Bakar Potential Of Clitoria Ternatea (Telang) Flower Pigment As A Freshness Indicator For Package Seafood And Muscle Foods Under Refrigerated Storage KPT
16. Dr. Siti Fatimah Mohamad Modelling A Mindset Framework For Food -Based Social Entrepreneurs: Toward Sustainable Local Food Security And Social Well-Being KPT
17. Prof. Dr. Muhammad Shahrim Ab. Karim Malaysia’s Heritage Food Viability: Disinterring The Exertions Practiced On Traditional Malay Kuih In Mersing KPT
18. Dr. Rashidah Sukor Exploring Potential Of Hypoallergenic Peptides Of Goat,S Milk-Derived Alpha-S1-Casein For Reduction Of Allergen-Specific Serum Binding UPM
19. Dr. Nurul Hanisah Juhari Profiling The Volatile And Non-Volatile Taste Active-Components As Potential Markers Of Durian Varieties UPM
20. Assoc. Prof. Dr. Noranizan Mohd. Adzahan Development Of Clean Label Chili Paste Using High Pressure And Hurdle
Strategy
UPM

Updated:: 12/10/2021 [lilytahnani]

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FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
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