PROJECT LEADER
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PROJECT TITLE
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SPONSOR
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Ahmad Faizal Abdull Razis
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AI-Driven Prediction of PFAS-Induced Renal Toxicity
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Universiti Putra Malaysia
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Ainul Zakiah Abu Bakar
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Moderating Effect of Generational Dynamics in The Relationship between Push and Pull Motivations and Behavioral Intention in Choosing Dining Place
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Anis Shobirin Meor Hussin
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Dynamic modeling and optimization of the plant-based puree fermentation process in various high-quality plantbased cheese production.
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Ezzat Mohamad Azman
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Enhancing Food Quality and Shelf Life: The Role of Anthocyanins in Modern Food Processing
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Faridah Abas
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Phytochemical Profile and Biological Acllvity of Cyclea Barba Ta
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Farooq Anwar
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Appraisal Of Ox/Dative Stability and Functional Food Quality Characteristics of Marketed Vegetable Oils
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Muhamad Hafiz Abd Rahim
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Impact of Different Packaging of Fermented Glutinous Rice on The Chemical Composition, Physicochemical and Sensor/Al Properties
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Muhammad Rezza Zainal Abidin
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Exploring The Role of Creativity in Malaysian Culinary Arts: A Study of Chef Practices and Innovation
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Nazamid Saari
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Textured Bambara Groundnut Protiens in Combination with Split Gill Mushroom as Biomaterials to Develop Plant-Based Meat
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Nik Iskandar Putra Bin Samsudin
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Optimisation of Liquid and Solid Fermentations for Conidial Production Improvement in Beneficial Fungi
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Nor Afizah Mustapha
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Enhancing Broken Rice Quality through Hydrothermal-Dual Modification: A Strategy to Mitigate Oil Absorption in Batter-Coated Fried Food Applications
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Nor Ainy Mahyudin
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Val Ori Sation of Jackfruit Waste into Value Added Food Products
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Norhidayah Suleiman
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Study on The Mechanism and Kinetics of Supercritical Anti-Solvent System for The Encapsulation of Bentong Ginger Extracts
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Nur Hanani Zainal Abedin
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Development of ethylene scavenging sachet as active packaging to prolong the shelf life of climacteric fruits
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Radhiah Shukri
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Production of Healthy Bakery Ingredients by Fermentation of Defatted Coconut Residue with Rhizopus Oligosporus
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Rashidah Sukor
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Development of Method for Determination of Cereulide Toxin in Raw and Cooked Rice Using QuEChERS – LC-MS/MS and Its Quantitative Risk Assessment
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Aliah Zannierah Mohsin
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Elucidation of Lipid -Polysaccharide Complex Formation Mechanism of Resistant Starch Type 5 (RS5) in PadiU Putra Rice Varieties through a Sustainable Green Preparation Method.
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Ministry of Higher Education
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Chong Gun Hean
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Solvation Process for Converting Palm Fatty Acid Distillate into Food Ingredients via Fractionation of Molecular Complexes
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Noranizan Mohd. Adzahan
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Teknologi Pemprosesan “Superfood” Marin Tempatan Untuk Pembangunan Rantaian Technopreneur Sosial Marin
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Siti Nurhayatikhairatun Mohd Sharif
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Exploring Stakeholders' Opinion of Cultured Meat in Malaysia Towards Formulating Its Safety Policy Framework
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Ministry of Health Malaysia
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Nor Ainy Mahyudin
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Pre-commercialization formulation and evaluation of clay tablet for mobile sertu washing device
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Putra Science Park
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Chua Bee Lia
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Creative City of Gastronomy Reverie: Unveiling Malaysian Tourists' Attitudes Toward Slow Food Travel in Tsuruoka, Japan
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The Sumitomo Foundation
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Ezzat Mohamad Azman
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Effect of Post-harvest Treatment using Methyl Jasmonate on The Chilling Injuries and Physicochemical Properties of Honey Jackfruit and Pineapple
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Valent Biosciences
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Faridah Abas
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Targeted LCMS Metabolomics of Indole-3-Acetic Acid in Marine Algae
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International Development Research Centre (Canada)
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Mohd Sabri Pak Dek
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KALSEC Natural Antioxidants for Extending the Stability of Vegetable Oil used in Frying
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Kalsec
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Siti Fatimah Mohamad
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Enriching Knowledge among UPM Female Employees
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The Associateion Commonwealth Universities (ACU)
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