» RESEARCH » RESEARCH PROGRAM » Food Biotechnology

Food Biotechnology

RESEARCH PROGRAMME

Food Biotechnology

PROGRAMME SYNOPSIS

Food biotechnology is a green technology that offers an alternative means of food and food ingredient extraction, purification and production using processes that involve the application of enzymes and/or microorganisms. It is one the earliest forms of food modifying method used by early Egyptians in the production of wine, beer, and bread. Studies on the properties, production and applications of food enzymes and microorganisms have led to innovative and value-added products to be marketed such as low-lactose milk, probiotics dairy produce, clarified fruit juices, bioactive peptide-rich food and beverages, and many more. A relatively new concept in enzyme application is in situ modulation or transformation of the physico-chemical and sensory properties, and stability of local food agricultural produce and commodities including fats and oils. In the same light, food microorganisms can be used to modify the properties of food through fermentation, serve as starter cultures for better quality and consistent food products, and to produce industrial food ingredients. Thus, the adoption of bioprocessing can bring about the opening of new channels for a wider usage of local commodities especially those that are underutilised and for better consumer acceptance since bioprocessing is environmentally friendly (green).

GROUP LEADER

Muhamad Hafiz bin Abdul Rahim (Dr.)

RESEARCH GROUP

Food Biotechnology

MEMBERS

CURRENT RESEARCH

High Pressure Stabilization Of Noni (Morinda Citrifolia L.) Juice Produced Using Natural Fermentation (UPM)
Effect of virgin avocado oil on lowering of cholestrol in hypercholestrolemia-induced rats (UPM)
Improving Bioavailability of Antihypertensive Bioactive Peptides derived from Actinopyga Lecanora (MOSTI)
Novel Thermostable Cyclodextrinase For Promotion Of Rna Transcription Production Improvement Of Recombinant Enzyme (KPT)
Stimulation Of Γ-Aminobutyricid Acid (Gaba) Production By Lactobacillus Plantarum Yaj-Apis362 In Yogurt (UPM)
Extension Shelf Life Of Sagu Berkrim, Dadih, Muruku And Jelly Kelapa (KPT)

PAST RESEARCH

Exploring natural effectors (anti- and promoter) of cholesterol esterase activity, a novel approach to reduce dietary cholesterol bioavailability (UPM)
Elucidating factors that cause rapid postharvest off-flavour and off-odour development and softening of Morinda citrifolia L.(mengkudu) fruit (KPT)
Biotransformation Of The Rambutan (Nephelium Lappaceum L.) Fruit Into A Fremented Cocoa Bean-Like Product (UPM)
Biosynthesis And Breakdown Of Urocanic Acid During Storage And Processing Of Selected Fidh And Shellfish Implicated In Histamine Toxicity, And Elucidating Its Role In Contact Hypersensitivity (KPT)
In Situ Production of Dag Oil from Oil Palm (Elaies Guineensis) Fruits (UPM)
Development of An Enzyme-Aided Liquefaction Process for The Production of Cempedak (Artocarpus Integer) Powder (UPM)
Frying And Sensory Quality Of High-Oleic Tiger Nut (Cyperus Esculentus) Oil Extracted Through Aqueous Enzymatic Methods (UPM)
The Antimicrobial And Anticancer Properties Of Waterlily Mango (Mangifera Indica) L Kernel Extracts (UPM)
Extraction, Fractionation And Microencapsulation Of Gaharu Essential Oil From Aquilaria Malaccensis Using Sc-Co2 (UPM)
Development of healthy beverages from Kemunting Cina (Catharanthus roseus) leaves extract (MOSTI)
Production of Biocellulose from Malaysian Food Waste by Biocellulose-Producing Bacteria Isolated from Local Acidic Fruits (UPM)
The Umami Taste Compounds From Tubu/Sansakng (Pycnarrhena Cauliflora) Leaves And The Effective Quantity In Selected Food System (KPT)
Large scale extraction, purification, microencapsulation and standardization of novel amylase enzyme from pitaya peel (MOSTI)
Extraction, Purification, Characterization and Microencapsulation of Novel Pectinase Enzyme form Guava (Psidium Guajava L.) Peel (UPM)

Updated:: 27/04/2022 [lilytahnani]

MEDIA SHARING