The topic covers important food enzymes such as oxidoreductases and hydrolases group. The field encompasses fundamental and applied enzymology including enzyme characteristics, kinetics, structural and functional properties and applications. Molecular techniques are engaged towards improving the characteristics of enzymes for enhancement of all aspects of food quality. Application of enzymes in food processing and preservation of food quality are given due recognition.


ENTRY REQUIREMENT
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LIST OF EXPERTS

Faculty of Biotechnology and Biomolecular Sciences
Prof. Dr. Mohd. Yunus Abd. Shukor
Prof. Dr. Raja Noor Zaliha Raja Abd. Rahman
Prof. Dr. Lai Oi Ming
Prof. Dr. Suraini Binti Abd Aziz
Prof. Dr. Foo Hooi Ling
Assoc. Prof. Dr. Uswatun Hasanah Zaidan
Assoc. Prof. Dr. Mohd. Shukuri Mohamad Ali
Assoc. Prof. Dr. Siti Aqlima Ahmad
Assoc. Prof. Dr. Wan Zuhainis Saad
Assoc. Prof. Dr. Normi Mohd Yahaya
Assoc. Prof. Dr. Adam Leow Thean Chor
Assoc. Prof. Dr. Murni Halim
Assoc. Prof. Dr. Norhayati Ramli
Assoc. Prof. Dr. Helmi Wasoh
Assoc. Prof. Dr. Mohamad Faizal Ibrahim
Dr. Fairolniza Mohd Shariff
Dr. Ahmad Muhaimin Roslan
Dr. Noor Dina Muhd Noor

Faculty of Forestry and Environment
Dr. Noor Hafizah Mohd Pushiri

Institute of Bioscience
Prof. Dr. Foo Hooi Ling
Prof. Dr. Lai Oi Ming
Prof. Dr. Raja Noor Zaliha Raja Abd. Rahman
Assoc. Prof. Dr. Siti Nurbaya Oslan
Assoc. Prof. Dr. Mohd Shukuri Mohamad Ali
Assoc. Prof. Dr. Adam Leow Thean Chor

Updated:: 12/11/2021 [aslamiah]