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  • Research
  • Food Tech research
  • Food Processing and Preservation

Food Processing and Preservation

Food processing and preservation cover the process of transforming raw food materials into consumable forms or products by preventing them from microbial, enzymatic or oxidative degradation. The field includes the establishment of knowledge necessary to design and control food processing operations in preserving and improving the stability and accessibility of nutrients and other important quality attributes of foods. The principles and applications of the common preservation methods and new thermal and thermal processing technologies are the focus of the research. Exploration of immediate practical application in improving safety, quality, and efficiency in food manufacturing will prepare graduates for the future of rapidly developing markets.

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Food Processing & Preservation Researchers

Dr. Norazatul Hanim Mohd Rozalli
SENIOR LECTURERS
Dr. Norazatul Hanim Mohd Rozalli
Degree: B.Eng (Universiti Putra Malaysia), M.Sc (Wageningen University, Netherlands), Ph.D (Universiti Putra Malaysia) Expertise: Food processing and engineering; Heat and mass transfer in food processing; Food rheology; Kinetic analysis
Dr. Cheng Lai Hoong
ASSOCIATE PROFESSORS
Dr. Cheng Lai Hoong
Degree: B.Tech (Universiti Sains Malaysia), Ph.D (Universiti Sains Malaysia) Expertise: General food processing - industrial problems solving, particularly related to product shelf life and quality issues
Dr. Rabeta Mohd Salleh
SENIOR LECTURERS
Dr. Rabeta Mohd Salleh
Degree: B.Sc (Universiti Putra Malaysia), M.Sc (Universiti Putra Malaysia), Ph.D (Universiti Kebangsaan Malaysia) Expertise: Antioxidant and antiproliferative properties of underutilized plants and herbs; In vitro and in vivo study of antidiabetic properties; Food product development
Dr. Uthumporn Utra @ Sapina Abdullah
ASSOCIATE PROFESSORS
Dr. Uthumporn Utra @ Sapina Abdullah
Degree: B.Tech (Universiti Sains Malaysia), Ph.D (Universiti Sains Malaysia) Expertise: Food chemistry and analysis; Starch structure and functionality; Functional food product
Dr. Maizura Murad
SENIOR LECTURERS
Dr. Maizura Murad
Degree: B.Sc (Universiti Teknologi MARA), M.Sc (Universiti Sains Malaysia), Ph.D (Universiti Kebangsaan Malaysia) Expertise: Food sensory evaluation; Food analysis; Halal food management  
Dr. Tan Thuan Chew
SENIOR LECTURERS
Dr. Tan Thuan Chew
Degree: BTech (Universiti Sains Malaysia), M.Sc (Universiti Sains Malaysia), Ph.D (Universiti Sains Malaysia) Expertise: Food analysis and quality control; Kinetic study; Beverage processing and technology; Alternative protein
Dr. Musfirah Zulkurnain
SENIOR LECTURERS
Dr. Musfirah Zulkurnain
Degree: B.Tech. (Universiti Sains Malaysia), M.Sc. (Universiti Putra Malaysia), Ph.D. (The Ohio State University, USA) Expertise: Edible oil applications technologies; Structuring fatty food systems; Fats & oils processing technologies; Non-thermal processing technologies
Dr. Abdorreza Mohammad Nafchi
SENIOR LECTURERS
Dr. Abdorreza Mohammad Nafchi
Degree: B.Eng. (Shiraz University, Iran), M.Eng. (Sharif University of Technology, Iran), Ph.D. (Universiti Sains Malaysia) Expertise: Textural, rheological and thermal properties of foods; Bionanocomposites and smart packaging; Food plant layout; Simulation and optimization of food processing lines

School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia 11800 Pulau Pinang, Malaysia.
Tel: +604 653 2219 | Fax: +604-653 6375 | Email: dean_ind@usm.my

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