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.

List of Experts

Prof. Dr. Lai Oi Ming
Prof. Dato’ Dr. Abu Bakar Salleh
Prof. Dr. Raja Noor Zaliha Raja Abd. Rahman
Assoc. Prof. Dr. Foo Hooi Ling

Updated:: 28/09/2017 [azimin]