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Fats and Oils

RESEARCH PROGRAMME

Fats and Oils

 

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. 

 

PROGRAMME LEADER

Tan Chin Ping (Prof. Dr.)

 

RESEARCH GROUPS

Fats and Oils

  

MEMBERS

  1. Tan Chin Ping (Prof. Dr.)
  2. Badlishah Sham Baharin (Assoc. Prof.)
  3. Masni Mat Yusof (Dr.)

 

CURRENT RESEARCH

  1. 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 (UPM)
  2. Ultra-High Pressure Processing Of Fresh Durian Pulp And Paste To Achieve Quality Standards Required For Export Markets (UPM)

 

 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)

 

Updated:: 23/08/2017 [lilytahnani]

MEDIA SHARING

FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan
0389468367
0389423552
C1511469200