Fourth year undergraduates are highly encouraged to attend this seminar.
Date: Thu, 30 Sep 2010
Time: see schedule below.
Venue: Seminar Room, SSMP.
8:45 a.m.: Opening remarks by Dean.
9:00: PhD proposal by William Kasapila. Food and nutrition labelling in Malawi and Malaysia: legislatin, practices and public health issues.
9:30: PhD Progress presentation by Tin Hoe Seng. Antimicrobial properties of banana agricultural by-products.
10:00: MSc propsal by Chu Ket Pin. Effect of organic fertiliser developed from local resources of agriculture waste on the nutritional qualities and antioxidant properties of selcted vegetables.
10:20: Tea break
10:40: MSc proposal by Nurul’azah Mohd Yaakub. Development of ice cream from local herbs: comparison between vegetable and milk fat formulation.
11:00: MSc proposal by Norhafizah binti Ismail. Chemical composition, antioxidant activity and cholesterol lowering properties of selected Sabah seaweed extract.
11:20: MSc proposal by Chan Pei Teng. Chemical composition, antioxidant activity and hypolipidaemic properties of red seaweed, Gracilaria changii.
11:40: MSc proposal by Mohd. Ismail Asmawi bin Kassim. Penambahan karragenan yang diproses daripada Kappaphycus alvarezii di dalam penghasilan produk makanan bebas gluten (mi beras).
12:00 MSc proposal by Ng Seah Young. The probiotic properties of lactic acid bacteria and yeasts isolated from local indigenous fermented fruit and their applications as adjunct cultures.
12:20: MSc proposal by Chung Kok Heung. Structural-functionality changes of starces induced by gamma-irradiation.
2:00: PhD propsal by Shalawati Ibrahim. Development and sensory acceptance of chocolate filling incorporated with Sabah edible herbs and its market potential in food service industry.
2:30 MSc progress presentation by Wong Jing Yi. Antioxidant properties of selected wild edible plants in Sabah.
2:50: MSc progress presentation by Chi Kah Fei. Antioxidant properties of selected herbs from Sabah.
3:10: MSc progress presentation by Fiona Yong Yee Set. Inhomogenous salt distribution to reduce salt in starchy-based food.
3:30: Tea break.
3:50: MSc progress presentation by Ng Xue Ni. The effect of different cooking method on the antioxidant properties and bioavailability of micronutrients of edible wild plants.
4:10: MSc progress presentation by Rebecca Chin Sue Lynn. Field study of traditional feremented rice wine in Sabah.
4:30: MSc proposal by Koon Siew Siew. Characterisation of novel bacteriocin produced by lactic acid bacteria (LAB) isolated from Malaysian fermented fruit.
4:50: MSC progress presentation by Birdie Scott anak Padam. Antimicrobial and antioxidant activities of banana byproduct (Musa paradisiacal cv Mysore).
