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

1. Nazamid bin Saari (Prof. Dr.)
2. Anis Shobirin binti Meor Hussin (Assoc. Prof. Dr.)
3. Muhamad Hafiz bin Abdul Rahim (Dr.)
4. Hanan bin Hasan (Dr.)
5. Ezzat binti Mohamad Azman (Dr.)
6. Dr. Fatema Hossain Brishti (Dr.)
7. Dr. Aliah Zannierah binti Mohsin (Dr.)

CURRENT RESEARCH

1. Elucidating of factors and Mehanism Affecting the Safety and Quality of Buffalo Milk and Milk Products
2. Production of Meat Analogues from Plant-based Proteins
3. Enhancing Meaty Flavour of Split Gill Fungus (Schizophyllum Commune) through Chemical and Physical Techniques to be Used as An Ingredient for Plant-Based Meat Product
4. Development and Characterisation of Coconut Milk-Based Yogurt Alternative from Different Breeds of Malaysian Coconut and Novel
5. The physical, biochemical, and microbiological properties of powdered tempoyak produced using optimized controlled fermentation
6. Increasing Bacteriocin Yield by Engineering The Selected Lactic Acid Bacteria (LAB) Metabolomic Pathways though CRISPR/CAS9 System
7. Improving the Yield Novel Bacteriocins from Selected Lactic Acid Bacteria by Engineering The Metabolic Pathways through CRISPR/CAS9 System and Fermentation Optimization
8. Encaptulation of Probiotic Tapai Pulut Starter Culture and Consumer Perception of Fermented Glutinous Rice
9. Textured Bambara Groundnut Protiens in Combination with Split Gill Mushroom as Biomaterials to Develop Plant-Based Meat 
10. Valorization of Local Plant Protien Sources for Plant-Based Food Applications
11. Evaluating Protien-Fibre-Starch Interaction During The Production of High Moisture Meat Analogue
12. Effect of Different Muscle Types of Starch on The Physical, Sensory, Microstructure and Amylose / Amylopectinh-Protien Molecular Interactions of Plant-Based Cheese from Chickpea Milk

PAST RESEARCH

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

Updated:: 05/06/2024 [lilytahnani]