This field equips students with knowledge in relevant theories and technical know-how that would enable them to conduct research in food biotechnology. Students will be able to understand and discuss the importance of various biotechnology processes in the production of foods and food bioingredients, food bioprocessing, and analysis of food components, and also be able to apply the principles and concepts of the various technologies in their research. In addition, students will also acquire insight into the roles that modern biotechnology play in food security through the production of transgenic food or genetically modified foods, and in the improvement of food and food ingredients for the industry. The field also covers areas such as acceptance and trade of genetically modified foods, the law, regulations that regulate the use of biological catalysts, microorganisms, and plants (modified or otherwise) in food system, and other prevailing issues in the biotechnology-food relationship.


ENTRY REQUIREMENT
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LIST OF EXPERTS

Faculty of Biotechnology and Biomolecular Science
Prof. Dr. Lai Oi Ming
Prof. Dr. Shuhaimi Mustafa

Faculty of Food Science and Technology
Prof. Dr. Son Radu
Prof. Dr. Nazamid Saari
Prof. Dr. Sharifah Kharidah Binti Syed Muhammad
Assoc. Prof. Dr. Nor Ainy Binti Mahyudin
Assoc. Prof. Dr. Anis Shobirin Meor Hussin
Assoc. Prof. Dr. Nor Khaizura Mahmud @ Ab Rashid
Dr. Ahmad Haniff Jaafar
Dr. Muhamad Hafiz Abd Rahim
Dr. Nuzul Noorahya Jambari
Dr. Hanan Hasan
Dr. Belal J Muhialdin Mula Hasan
Dr. Nurul Hawa Ahmad

Universiti Putra Malaysia Bintulu Sarawak Campus
Dr. Tunung Robin
Dr. Nozieana Khairuddin

Faculty of Agriculture
Dr. Hakiman Mansor

Faculty of Forestry and Environment
Dr. Normala Halimoon

Institute of Bioscience
Prof. Dr. Lai Oi Ming

Updated:: 03/01/2022 [aslamiah]