Food Technology

RESEARCH PROGRAMME

Food Technology

PROGRAMME SYNOPSIS

In Malaysia, the advancement and sustainability of palm oil industry has been driven by strong R&D activities and world demand for food especially fats and oils. Research program in fats and oils technology is responsible to conduct research in the area of edible oil processing, oil quality characterization and safety, new product development, lipid extraction, food emulsion, lipid nanotechnology and lipid functional ingredients. This research program has strong linkages with various government agencies and stakeholders, e.g. Ministry of Health, MPOB, MARDI, Sime Darby Bhd, FELDA. The Fats and Oils Laboratory is a Ministry of Health’s gazetted lab for quality and safety testing related edible oils and fats products. The research laboratory is equipped with modern processing equipment and analytical instrumentation. 

GROUP LEADER FOR FATS AND OIL

Tan Chin Ping (Prof. Dr.)

MEMBERS

1. Tan Chin Ping (Prof. Dr.)
2. Masni Mat Yusof (Dr.)
3. Tan Tai Boon (Dr.)

GROUP LEADER FOR FOOD PROCESSING AND PRESERVATION 

Noranizan binti Mohd. Adzahan (Assoc. Prof. Dr.)

MEMBERS

1. Noranizan binti Mohd. Adzahan (Assoc. Prof. Dr.)
2. Roselina binti Karim (Assoc. Prof. Dr.)
3. Chong Gun Hean (Assoc. Prof. Dr.)
4. Norhayati binti Hussain (Assoc. Prof. Dr.)
5. Radhiah binti Shukri (Assoc. Prof. Dr.)
6. Rabiha binti Hj. Sulaiman (Assoc. Prof. Dr.)
7. Nur Hanani binti Zainal Abidin (Assoc. Prof. Dr.)
8. Nor Afizah binti Mustapha (Dr.)
9. Ismail Fitry bin Mohammad Rashedi (Dr.)
10. Noor Liyana binti Yusof (Dr.)
11. Rozzamri bin Ashari (Dr.)
12. Norhidayah binti Suleiman (Dr.)
13. Noor Hadzuin binti Nik Hadzir (Dr.)
14. Nurul Hanisah binti Juhari (Dr.)
15. Nurul Izzah binti Khalid (Dr.)

CURRENT RESEARCH

1. Development of Palm-Based Carotene Nanoemulsions and Microcapsules and Their Application in A Model Food System
2. Elucidation  Of  Synergistic  Mechanism  Underlying  Complexation  Of  Plant  Protein-Polysaccharide  For Fabrication Of Functional Lipid Nanoemulsion
3. The potential of graphene-based film as smart packaging
4. Extraction Of Catechin From Banana Inflorescence Using Supercritical Carbon Dioxide
5. Elucidating The Potential of Alkaline Electrolyzed Water as A Green Alternative Degreaser and Disinfectant for Sanitation of Food-Contact Surfaces in The Meat Industry
6. Malaysia Budu : Quality Profiles, Microbiodata and Flavor Formation
7. Rheological Classification and 3d Food Printing of Rehydrated Drum Dried Rice-Barley Mixtures Instant Porridge Powder for Elderly
8. Evaluation of rheological properties and storage condition of plant-based fat as ready-made ink for 3D-printed meat products
9. Elucidating the mechanism in pressurised thickened solutions to improve the rheological properties and palatability of dysphagia-friendly beverages
10. Effect of Ultrasound on The Physical, Antioxidant and Colourimetric PH-Response Properties of Films Incorporated with Blackcurrant Pomace Extract
11. Development of PLA Plastic for Potential Green Food Packaging Materials
12. Development of Palm Oil-Based Oleogel and Its Suitability as a Fat Replacer in Healthier Beef Patties
13. Development of Plant-Based Fat Replacer and Its Application in Meat Emulsion Systems Produced from Various Animal Species
14. Commercialization of an Online Course and workshop (Module Procrastinate to Productiove - Thesis Writing Mastery)
15. Commercialization of an Online Course and workshop (Module Procrastinate to Productiove - Thesis Writing Mastery)
16. Development of Biogenic Nano-Materials from Coconut Meat Presscake Waste for Potential Water Purification Agent of Food Industry Wastewater

 PAST RESEARCH

1. Preparative Techniques and Mechanisms of Formation of Nano-Sized Palm- Based Bioactive Lipids (KPT)
2. Upscaling of Refining Process for the Production of High Quality RBD Palm Oil with Reduced Level of 3-MCPD esters (KPT)
3. Novel Nanofibrillar Casein and Ovalbumin Structures for Encapsulation and Stabilization of Nano-Sized Palm-Based Tocotrienol with Enhanced (UPM)
4. Recovering Glycoprotiens And/Or Protiens Derived From Edible Birds’s Nest (KPT)
5. Triacylglycerol (Tag) Content As An Important Quality Parameter Of Crude Palm Oil (Cpo) (KPT)
6. Application of  thickening agent and/ or cocoa butter emulsion in development thermo-resistant milk chocolate (UPM)
7. Study of Cassia siamea (Lamk.) Leaves extract uses as antioxidant additive, antimicroorganism to biopreservative and food product development (UPM)
8. Supercritical Fluid Extraction Of Curry Leaves (Murraya Koenigii) Powder And Development Of Functional Milk Using Microencapsulation Curry Leaves Extract Powder By Double Emulsion (UPM)
9. A new refining approach for production of refined palm oil with simultaneous reduction of glycidol and 3-monochloropane-1,2 diol fatty acid esters in refined palm oil 
10. Ultra-High Pressure Processing Of Fresh Durian Pulp And Paste To Achieve Quality Standards Required For Export Markets 

Updated:: 05/06/2024 [lilytahnani]