Functional Food

Functional Food Technology, with a specific focus on Functional Food, delves into the advanced field of food microbiology, encompassing the gut microbiota and fermentation processes. Additionally, it explores contemporary food processing technologies, evidence-based functional foods such as antioxidants and bioactive compounds, and the glycemic index. Analytical sciences, sensory evaluation methodologies, product development, human nutrition, modern disease assessment, and clinical studies constitute key areas of concentration. Ultimately, this specialisation emphasises the correlation between functional food and health outcomes.
Functional Food Experts

Dato' Dr. Azhar Mat Easa
Degree: B.App.Sc (University of Nottingham, UK), Ph.D (University of Nottingham, UK); Expertise: Protein-Nutrient interactions; Functional foods; “Almost-illegal” foods

Dr. Lee Lai Kuan
Degree: B.Sc. (Universiti Kebangsaan Malaysia), M.Sc. (Universiti Kebangsaan Malaysia), Ph.D. (Universiti Kebangsaan Malaysia); Expertise: Human nutrition; Nutritional biochemistry; Nutrigenomic; Food security; Biostatistic; Human clinical trial

Dr. Nor Shariffa bt. Yussof
Degree: B.Tech. (Universiti Sains Malaysia), M.Sc. (Universiti Sains Malaysia), Ph.D. (Universiti Putra Malaysia); Expertise: Food bioploymers and colloids; Food nanotechnology; Lipid technology

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