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FAKULTI SAINS DAN TEKNOLOGI MAKANAN
Universiti Putra Malaysia
Ahad - 26 Februari 2017
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Makanan Fungsian

SINOPSIS

Functional foods refer to foods and beverages that have beneficial effects beyond that of basic nutrition. The specialization encompass research on physiological effects of food and food components and their consequent health benefits, development of assay system to study the effects, and development of innovative food products and ingredients for the improvement of key body functions and health. The research also focused on chemical profiling and fingerprinting of ingredients used in functional food for standardization purpose, evaluation of the food safety of functional foods, understanding of the mechanisms of actions and the discovery of bioactive compounds.

 Program Penyelidikan

 Kumpulan Penyelidikan

 Ketua Program

 Ahli Kumpulan

 Ahli Bersekutu

 Makanan Fungsian

 

 Makanan Fungsian

 Prof. Dr. Nazamid Saari

 

  1. Prof. Madya Dr. Azizah Abdul Hamid
  2. Prof. Madya Dr. Faridah Abas
  3. Prof. Madya Dr. Yaya Rukayadi
  4. Dr. Norhasnida Zawawi
  5. Pn. Wan Zunairah Wan Abdullah
  1. Prof. Madya Dr. Sh. Kharidah Sy. Muhammad
  2. Prof. Madya Dr. Roselina Karim
  3. Dr. Nor Ainy Mahyudin
  4. Dr.Ahmad Faizal Abdull Razis 


 

 
PROJEK SEMASA :

No.

Tajuk Projek

Sumber Geran

1.

Nmr Based-Metabolomics Assessment Of Anti-Diabetic Effect Of Cymbopogon Citratus Leaves On Streptozotocin-Induced Diebetic Rat

UPM

2.

Metabolomic Approach To Identifying Bioactive Compounds In Ipomoea Aquatica Leaf Extract And Biofluids For Detection Of Biomarker In Obese-Diabetic Induced Rats.

UPM

3.

Nutritional Quality And Physico-Chemical Properties Of Defatted Kenaf Seed Flour In And Its Application In Food Systems

UPM


PELAJAR SISWAZAH

No.

Name

Ms/PhD

Tajuk Projek

1

Mohsen Zargar

PhD

Antimicrobial And Antioxidant Activities Of Vitex Negundo L. Leaves

2

Mohamed Reza B. Hussain

MSc

Aqueous Enzymatic Extraction And Basic Quality Assessment Of Rice (Oryza Sativa L.) Bran Oil

3

Norshahida Mohamad Shofian

MSc

Changes In Antioxidant Content And Activity Of Selected Minimally Processed Fruits During Storage

4

Mar Mar Win

MSc

Changes In Phenolic Compound Profiles And Antioxidant Activity Of Peanut (Arachis Hypogaea L.) As Affected By Roasting And Storage Conditions

5

Ahmed Mediani

MSc

Influence Of Growth Stages And Harvesting Season, And Drying Methods On Phytochemical Content And Antioxidant Activity Of Cosmos Caudatus Kunth Leaves

6

Ermina Sari

MSc

Development Of Processing Technique For The Production Of Chilli (Capsicum Annum Variety Kulai) Puree

7

Mohsen Zareian

MSc

Isolation Of Glutamic-Acid Producing Lactic Acid Bacteria And Its Application In Thosai

8

Wan Zunairah Binti Wan Ibadullah

MSc

Interfacial And Rheological Properties Of Oil-In-Water Emulsions As Affected By Egg Yolk From Different Sources

9

Wong Mei Chee

MSc

Physico-Chemical And Biochemical Changes Of Capsicum Annuum Var. Kulai During Development And Using Modified Atmosphere Packaging System

10

Azura Liana Binti Kamaruzaman

MSc

Identification Of Lipase-Producing Thermophilic Bacteria Isolated From Hot Springs In Malaysia

11

Nurul Aqilah Bt Mohd Zaini

MSc

Extraction, Purification, And Characterization Of Membrane-Bound Polyphenoloxidase From Snake Fruit [Salacca Zalacca (Gaertn.) Voss]

12

Akanbi,Taiwo Olusesan

MSc

Production, Purification And Characterization Of Thermostable Lipase From Extremophilic Bacillus Subtilis Ns 8

13

Mohd Safuan Bin Abd Kadir

MSc

Enhancement Of Gamma Aminobutyric Acid Production From Aspergillus Oryzae In Batch Fermentation

14

Siti Hajar Bt Azhari

MSc

Production Of γ-Aminobutyric Acid (Gaba) By Aspergillus Oryzae Nsk Using Various Native Sugar-Containing Media

15

Wan Abd Al-Qadr Imad Bin Wan Mohtar

MSc

Production Of Angiotensin-Converting Enzyme Inhibitory Peptides Derived From Enzymatic Hydrolysates Of Winged Bean [Psophocarpus Tetragonolobus (L.) Dc.] Seeds

 

Kemaskini Terakhir : Wed, 30 Apr 2014 (ira_yusoff)

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Kemaskini Terakhir : 15 Feb 2017