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MoU SCU Southeast Asia-UMS moot collaborative research on commercialization of ‘latok’

Kuala Lumpur: A Memorandum of Understanding (MoU) was signed between SCE Southeast Asia Sdn Bhd (SCU-SEA) and Universiti Malaysia Sabah (UMS) recently. Under the MoU, UMS through the Faculty of Science and Nutrition (FFSN) shall focus on developing innovative food product from seaweeds particularly Caulerpa species.

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UMS Researcher make a vinegar from pineapple

KOTA KINABALU: University Malaysia Sabah (UMS) researchers have conducted a technological intervention to transform overripe pineapple into vinegar product in Kampung Rungus Nahaba, Tamparuli. This one-day demonstration on March 13 was conducted by the team from the Faculty of Food Science and Nutrition, UMS, with the coordination of former village headman, Joseph bin Kutin. The UMS team consists of food technologists and scientists from various disciplines. Led by Dr Fan Hui Yin, the team consists of Dr Mansoor Abdul Hamid, Associate Professor Dr Lee Jau Shya, Associate Professor Dr Hasmadi Mamat, Dr Md Jahurul Haque Akanda and Siti Faridah Mohd Amin.

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FSSK Anjur Seminar Pengurusan Sumber Berasaskan Komuniti Gabung Kepakaran Silang Disiplin Baharu

Kota Kinabalu: Fakulti Sains Sosial dan Kemanusiaan (FSSK) Universiti Malaysia Sabah (UMS) menganjurkan Seminar Pengurusan Sumber Berasaskan Komuniti Semasa Covid-19 pada 12 April 2021. Seminar sehari itu telah dibahagikan mengikut tema. Bagi tema pemprosesan dan keselamatan makanan, ia telah disampaikan Dr. Mansoor Abdul Hamid dari Fakulti Sains Makanan dan Pemakanan (FSMP) UMS dengan kertas kerja bertajuk “Pendekatan Moden Kemahiran Industri Makanan Tradisional untuk Persaingan Mampan.”

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CONTACT US:

FACULTY OF FOOD SCIENCE AND NUTRITION, UNIVERSITI MALAYSIA SABAH, JALAN UMS, 88400 KOTA KINABALU SABAH, MALAYSIA

EMAIL: This email address is being protected from spambots. You need JavaScript enabled to view it.

Contact No:
(+06) 088 - 320000
ext: 210 900 (General Office);
210 902 (Secretary Office)

Fax: (+06) 088 - 320 259

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