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FAKULTI SAINS DAN TEKNOLOGI MAKANAN
Universiti Putra Malaysia
Khamis - 23 Februari 2017
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Biopemprosesan Makanan

SINOPSIS

Food bioprocessing 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).

Program
  Penyelidikan

Kumpulan Penyelidikan

Ketua Program

Ahli Kumpulan

Ahli Bersekutu

Biopemprosesan Makanan

 

 

 

Enzim Makanan

 

 

Prof. Dr. Hasanah Mohd. Ghazali

 

  1. Prof. Dr. Hasanah Mohd. Ghazali
  2. Prof. Madya Dr. Abdulkarim Sabo Mohamed
  3. En. Ahmad Haniff Jaafar

 

  1. Prof. Dr. Mohd Yazid Abd. Manap  
  2. Prof. Dr. Jamilah Bakar
  3. Prof. Dr. Nazamid Saari
  4. Prof. Madya Dr. Noranizan Mohd. Adzahan
  5. Dr. Mehrnoush Amid

Teknologi Mikrob

 

 

 

  1. Prof. Dr. Mohd Yazid Abd. Manap
  2. Dr. Anis Shobirin Meor Hussin
  3. Dr. Mehrnoush Amid

 

  1. Prof. Dr. Fatimah Abu Bakar
  2. Prof. Dr. Hasanah Mohd. Ghazali
  3. Prof Madya Dr. Abdulkarim Sabo Mohamed
  4. Dr. Norhayati Hussin
  5. Prof. Madya Dr. Yaya Rukayadi
  6. Dr. Ahmad Faizal Abdull Razis

PROJEK SEMASA :

No.

Name

Ms/PhD

Title of Project

1

Forough Shavakhi

PhD

Development Of An Enzyme-Aided Pre-Treatment Process For Production Of Pumpkin (Cucurbita Moschata L.) Powder

2

Mylvaganam Paghthinathan

PhD

Extraction, Partial Purification And Characterisation Of A Protease Extract From Kesinai (Streblus Asper Lour.) Leaves, And Its Potential Applications In The Production Of Cheddar Cheese

3

Kabir Umar Mustapha

PhD

Metabolic Engineering Of Escherichia Coli Carrying Catechins Biosynthesis Genes Of Camellia Sinensis (L.) Kuntze

4

Leila Nateghi

PhD

Physicochemical, Textural And Organoleptic Properties Of Reduced Fat Cheddar Cheese

5

Ramdiah M.Wasnin

MSc

Effects Of Fermentation Temperature And Starter Culture On The Physico-Chemical Properties Of And Consumer Perspective On Fermented Durian (Tempoyak)

6

Pui Liew Phing

MSc

Purification Of And Factors Affecting 5’-Phosphodiesterase From Germinating Adzuki (Vigna Angularis L.) Bean

7

Sarafhana Binti Dollah

MSc

Blending And Enzymatic Modification Of Moringa Oleifera Lam.Seed Oil With Selected Vegetable Oils To Produce Oxidatively Stable Table Margarine

8

Teoh Peck Lian

MSc

Optimization Of Freeze-Drying Protectants By Response Surface Methodology And Encapsulation For Bifidobacterium Pseudocatenulatum G4 And Lactobacillus Acidophilus La-5 Survival Enhancement

9

Hossein Bagheri

MSc

Extraction And Characterization Of Piper Nigrum L. Essential Oil Using Supercritical Co2 And Hydrodistillation Extraction Methods

10

Nikoo Kamalian

MSc

Effects Of Encapsulation Conditions On Viability And Delivery Characteristics Of Bifidobacterium Pseudocatenulatum G4

  
PELAJAR SISWAZAH

No.

Nama

Ms/PhD

Tajuk Projek

1

Forough Shavakhi

PhD

Development Of An Enzyme-Aided Pre-Treatment Process For Production Of Pumpkin (Cucurbita Moschata L.) Powder

2

Mylvaganam Paghthinathan

PhD

Extraction, Partial Purification And Characterisation Of A Protease Extract From Kesinai (Streblus Asper Lour.) Leaves, And Its Potential Applications In The Production Of Cheddar Cheese

3

Kabir Umar Mustapha

PhD

Metabolic Engineering Of Escherichia Coli Carrying Catechins Biosynthesis Genes Of Camellia Sinensis (L.) Kuntze

4

Leila Nateghi

PhD

Physicochemical, Textural And Organoleptic Properties Of Reduced Fat Cheddar Cheese

5

Ramdiah M.Wasnin

MSc

Effects Of Fermentation Temperature And Starter Culture On The Physico-Chemical Properties Of And Consumer Perspective On Fermented Durian (Tempoyak)

6

Pui Liew Phing

MSc

Purification Of And Factors Affecting 5’-Phosphodiesterase From Germinating Adzuki (Vigna Angularis L.) Bean

7

Sarafhana Binti Dollah

MSc

Blending And Enzymatic Modification Of Moringa Oleifera Lam.Seed Oil With Selected Vegetable Oils To Produce Oxidatively Stable Table Margarine

8

Teoh Peck Lian

MSc

Optimization Of Freeze-Drying Protectants By Response Surface Methodology And Encapsulation For Bifidobacterium Pseudocatenulatum G4 And Lactobacillus Acidophilus La-5 Survival Enhancement

9

Hossein Bagheri

MSc

Extraction And Characterization Of Piper Nigrum L. Essential Oil Using Supercritical Co2 And Hydrodistillation Extraction Methods

10

Nikoo Kamalian

MSc

Effects Of Encapsulation Conditions On Viability And Delivery Characteristics Of Bifidobacterium Pseudocatenulatum G4

             

Kemaskini Terakhir : Wed, 30 Apr 2014 (ira_yusoff)

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