2014 | 2015 | 2016 | 2017 | 2018 | 2019
|
No. |
Project Title |
Project Leader |
Source |
|
1. |
Influence of different types of prebiotic and high-pressure homogenization conditions of rheological, physico-chemical and sensory properties of different types of yogurt made from milk and soymilk |
Dr. Arezoo Erfanian |
MOE (FRGS) |
|
2. |
Development of Nano Particle Milk + Soy Milk Yogurt Using High-Shear Homogenizer and/or Sonicator |
Dr. Arezoo Erfanian |
UMS (SGPUMS-SPLB) |
|
3. |
The effectiveness of spray dried probiotic bacteria kept in room temperature in managing cholesterol level (an in vitro study). |
Dr. Dianawati |
UMS (SGPUMS-SPLB) |
|
4. |
The Effect of Extrusion Conditions on Properties of Traditional Sabah Snack (Amplang) |
Dr. Nor Qhairul Izzreen Mohd Noor |
UMS (SGPUMS-SPBK) |
|
5. |
Antioxidant and Antimutagenesis Activities of Carotenoid Glycoside Synthesized by Transglycosylation Reaction Using Cyclodextrin Glucanotransferase (CGTASE) from Candidia rugosa with Extract of Microbial Carotenoids |
Dr. Joko Sulistyo |
UMS (UMSGreat) |
|
6. |
Assessing the risk of occupational injuries among food service personnel in Kota Kinabalu |
Pn. Dk. Rafidzah Ak. Mohidin |
UMS (SGPUMS-SPLB) |
|
7. |
Culinary Tourism in Sabah: Motivation Factor on Local Food Consumption |
En. Aizul Azri Azizan |
UMS (SGPUMS-SPLB) |
|
8. |
Method Development for Analysis of Porcine DNA in Gelatin from Food Products |
En. Mohd. Hazim Mohd Yusop |
UMS (SGPUMS-SPLB) |