UniSZA IDReceived a Bronze Medal for the innovation GB Bar (a snack bar made from green banana flour and goji berries) at The International Conference and Exposition on Inventions by Institutions of Higher Learning (PECIPTA) 2017. The product emphasized the development of nutritious, functional snacks using locally sourced and health-promoting ingredients.
Scholarship in Teaching / Recognition / Consultation
The YouTube channel serves as my supplementary platform to support teaching and learning. It features educational videos, demonstrations, and tutorials related to course content, allowing students to revisit lessons and strengthen their understanding at their own pace. This method enhances blended learning, improves accessibility, and encourages continuous student engagement beyond the classroom.
Invited Speaker
Due to international recognition of my expertise, I have been invited to serve as a speaker at academic and professional events, sharing insights and experiences in my field with diverse audiences.
e-Sharing
E-sharing serves as a platform for lecturers to exchange knowledge, experiences, and best practices through digital means. This online approach promotes flexible, accessible, and collaborative learning among academic staff, supporting continuous professional development. Through e-sharing, valuable insights can be disseminated efficiently across faculties, regardless of time or location, fostering a culture of openness and innovation in teaching and research.
Knowledge Sharing Session
Participated in a video competition for the Knowledge Sharing Session among lecturers from the Faculty of Bioresources and Food Industry (FBIM). This initiative aimed to promote the exchange of teaching experiences, best practices, and innovative approaches through video presentations, fostering a culture of continuous learning and collaboration among academic staff.
Won the “Highest Engagement” award for the video entitled Tips for Making the Perfect Cake, shared on FBIM’s official Facebook page. The video received outstanding interaction from viewers and was part of a faculty initiative to promote knowledge sharing and community engagement through digital content.
Bengkel Bakeri
Conducted a hands-on bread-making workshop designed to provide participants with practical experience in basic baking techniques. The session focused on dough preparation, fermentation, shaping, and baking, aiming to strengthen foundational skills in bread production through experiential learning.
Bengkel Penerapan Elemen Sains Dalam Pembuatan Cup Cake Murid Pendidikan Khas Daerah Besut
Conducted a workshop that combined theoretical learning with hands-on experience in the processing and decoration of cupcakes. The session aimed to enhance participants’ understanding of baking techniques, product presentation, and practical applications, bridging the gap between classroom knowledge and real-world skills.
Bengkel Pemprosesan Kek Cawan Lobak
Conducted a hands-on carrot cupcake making class as part of the student mobility program from Ningxia University to the Faculty of Bioresources and Food Industry (FBIM), UniSZA. The session provided an engaging opportunity for international students to learn practical baking techniques while experiencing local culinary education practices.
Applying for research grants is a key strategy to sustain research productivity and ensure continuous publication in high-impact journals. Securing funding supports the implementation of meaningful projects while contributing to the advancement of knowledge and academic excellence.
National/International/External Grants
University Grants
Journals
Liao, Z., Wen, S., Ho, L.-H., and Tan, T.-C. (2025). Benefits of incorporating plant extracts into a commercially available foundation for daily skin use. Cutaneous and Ocular Toxicology, 44(1), 82-94.Ho, L.-H., Mazaitul, A.S., Nurul Zaizuliana, R.A. and Fazilah, A. (2025). Physicochemical, functional, pasting and thermal properties of resistant starch type III from banana (Musa acuminata x balbisiana cv. Awak) pseudostem. Food Research, 9(2), 222-232.Ho, L.-H., Segar, R., Mathihalagan, F.S., Zakaria, S.H., and Mazlam, S.A.H.T. (2024). Characterization of resistant starch (type III) produced from banana (Musa acuminata x balbisiana cv Awak) Pseudostem, Canrea Journal: Food Technology, Nutrition, and culinary, 7(2), 162-179.Zulkifli, N, A., Anwar, N.N.Z.R., Rashid, Z.M., Zakaria, Z., Shahidan, N., Ho, L.-H., and Yahya, F. (2024). Physicochemical Properties and Hydroxymethylfurfural (5-HMF) content of kelulut honey processed using ultrasound method. Sarhad Journal of Agriculture, 40(Special Issue 1), 142-151.Hashim, N.A., Mahmod, N.H., Lema, A.A., Ho, L.-H., Khandaker, M.M. (2024). Effects of extraction solvents and drying techniques on antioxidant content and radical scavenging activity of roselle (Hibiscus sabdariffa) calyx. Sarhad Journal of Agriculture, 40(Special Issue 1), 110-121.Funmilayo, A.M., and Ho, L.-H. (2024). Effects of storage time on the chemical and microbiological quality of pasteurized beetroot (Beta vulgaris L.) juice with enzyme extraction and clarification. Sarhad Journal of Agriculture, 40(Special Issue 1), 69-80.Siddiqui, S.A., Ho, L.-H., Adimulam, S.C., Nagdalian, A., Yudhistira, B., Castro-Muñoz, R., and Ibrahim, S.A. (2024). Edible black ant Smith (Carebara vidua) as human food-A systematic review. Journal of Insects As Food and Feed, 14, 1-65.Ho, L.-H., and Nurul Atikah, S. (2024). Physicochemical properties and sensory evaluation of gluten-free rice egg roll with hydrocolloids addition. Food Research, 8(1), 257-266.Yuhua, Y., Yuping, C., Jianming, Z., Li, F., Yan, H., Thuan-Chew, T., and Ho, L.-H. (2024). Artemisia argyi extract exerts antioxidant properties and extends the lifespan of Drosophila melanogaster. Journal of the Science of Food and Agriculture, 104, 3926-3935.Yang, Y., Liang, Q., Zhang, B., Zhang, J., Fan, L., Kang, J., Lin, Q., Huang, Y., Tan, T.-C., and Ho, L.-H. (2024). Adsorption and desorption characteristics of flavonoids from white tea using macroporous adsorption resin. Journal of Chromatography A, 1715, 464621.Zaher, H.M. and Ho, L,-H. (2023). Proximate compositions, physical and sensory characteristics of mixed green tea leaves with vegetables snack. Journal of Agrobiotechnology, 14(2), 93-103.Ho, L.-H., Nur Hasyimah, T., and Amira Nadia, A.L. (2022). Nutritional compositions, physicochemical properties, and sensory attributes of green banana flour-based snack bar incorporated with konjac glucomannan. Food Research, 6(2), 128-138.Zainab Funmilayo, A.M., Ho, L.-H., and Tan, T.-C. (2022). Enzymatic approach to an efficient fruit and vegetable juice production: A review. Bioscience Research, 19(SI-1), 306–317.Ismail, I., Ho, L.-H., Fauzi, N.H.M., and Ismail-Fitry, M.R. (2022). Challenges and prospects in jerky preparation. Bioscience Research, 19(SI-1), 276–285.Funmilayo, A.M.Z., and Ho, L.H. (2021). Effect of incubation time and temperature on the physical properties of beetroot juice clarification and its quality as affected by enzyme treatments. Bioscience Research, 18(SI-2), 45-57.Ho, L.-H., Suhaimi, M.A., Jalil, A.M.M., Shahidan, N., and Hussin, N. (2021). Effects of incorporating green banana flour on snack bar glycemic response in normal volunteers. Bioscience Research, 18(SI-2), 95-103.Ho, L.-H., Sangar, M., and Suhaimi, M.A. (2020). Quality assessment of non-fermented, partially-fermented, and fully-fermented betel (Piper betle L.) leaves infusion. Bioscience Research, 17(SI-1), 36–45.
Suhaimi, M.A., Ho, L.-H., and Tan, T.-C. (2020). Banana pseudostem as a potential functional ingredient for food products – A review of recent research. Bioscience Research, 17(SI-1), 19–35.
Ho, L.-H., and Pulsawat, M.M. (2020). Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies. International Food Research Journal, 27(3), 557-567.
Ho, L.-H., Irisha Yasmira, S.R.R., and Norlia, M. (2020). Proximate composition, physicochemical characteristics and sensory evaluation of reduced-calorie belimbi fruit (Averrhoa belimbi) jam with maltitol. Food Research, 4(5), 1545–1553.
Hassan, N.H.A., Zulkifli, N.A., and Ho, L.-H. (2019). Physical and sensory evaluation of muffin incorporated with rubber seed (Hevea brasiliensis) flour, pumpkin (Cucurbita moschata) flour and cassava (Monihot esculenta crantz) flour. Journal of Agrobiotechnology, 10(1S): 1–12.
Wong, S.-Y., Radzuan, N.A.S., Said, M.A.M., Malik, N.A.F.A., Rashid, N.F.F.A., Sugumaran, K., Karim, N.Z.A., Rahmat, A.A.M., Zahari, N.A.C., Zaher, H.M., and Ho, L.-H. (2019). Development of mixed dried vegetables and fruit rag snack by utilizing Malaysian availability ingredients. Bioscience Research, 16(S1): 235– 244.
Ho, L.-H., and Halim, N.E.F.M. (2019). Physico-chemical and sensory attributes of sponge cakes formulated with partial replacement of soybean flour and isomalt for wheat flour and sucrose. Bioscience Research, 16(S1): 143–156.
Ho, L.-H., Zainal Abidin, N.F.S., Tan, T.-C., and Noroul Asyikeen, Z. (2019). Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour. International Food Research Journal, 26(3): 893–901.
Ho, L.-H., Shafii, N.S., and Shahidan, N. (2018). Physicochemical characteristics and sensory evaluation of mixed-fruit leather. International Journal of Engineering and Technology 7(4.43): 36-41.
Suhaimi, M.-A., Ho, L.-H., Tang, J.-Y.-H., and Mustafa, K.A. (2018). Antibacterial activity of lemongrass-scented betel herbal tea. International Journal of Engineering and Technology 7(4.43): 96-101.
Zulkifli, N.A., Zulkefli, N.S., Ho, L.-H., and Ghani, M.A. (2018). Physico-chemical properties of bread made of frozen dough incorporated with rubber seed (Hevea brasiliensis) flour stored at different storage temperature. Journal of Engineering and Technology 7(4.43): 168-173.
Ho, L.-H., Paet, M., and Suhaimi, M.A. (2018). The physicochemical and sensory attributes of watermelon rind flour incorporated steamed cupcake. Journal of Agrobiotechnology 9(1): 31-42.
Noroul-Asyikeen, Z., Hanum Suraya, M.Z., and Ho, L.-H. (2018). Nutritional value and physicochemical properties of white bread incorporated with Hevea brasiliensis (rubber seed) flour. Journal of Agrobiotechnology 9(1): 102-113.
Muhamad, N., Sahadan, W., and Ho, L.-H. (2018). Effect of drying temperatures and extraction solvents on total phenolic, flavonoid contents and antioxidant properties of immature Manis Terengganu Melon (Cucumis melo). Journal of Agrobiotechnology 9(1): 114-121.
Ho, L.-H., Ramli, N.F., Tan, T.-C., Muhamad, N., and Haron, M.N. (2018). Effect of extraction solvents and drying conditions on total phenolic content and antioxidant properties of watermelon rind powder. Sains Malaysiana 47(1): 99-107.
Dahri, N.C., Ho, L.-H., Tan, T.-C., and Mustafa, K.A. (2017). Composition, physicochemical, and physical properties of rolled oats snack bars formulated with green banana flour. World Applied Sciences Journal 35(8): 1361-1372.
Ho, L.-H., Anwar, N.Z.R., Suhaimi, M.A., Rosli, M.A.S., and Tang, J.Y.H. (2017). Nutritional, physical and sensory quality evaluation of sponge cake prepared by substitution of wheat flour by sweet potato (Ipomoea spp.) flours. World Applied Sciences Journal 35(8): 1348-1360.
Ho, L.-H., Pang, W.P., Tan, T.C., and Mustafa, K.A. (2017). Effect of drying conditions on the physicochemical and functional properties of red- and yellow-fleshed watermelon rinds flour. Journal of Fundamental & Applied Sciences 9(2S): 898-923.
Tang, J.Y.H., Mat-Sa’ad, S.H., Banerjee, S.K., Ho, L.-H., and Son, R. (2017). Survivability of Vibrio parehaemolyticus in satar and otak-otak, Malaysian fish based street food. International Food Research Journal 24(3): 1000–1005.
Ho, L.-H., Tan, T.-C., Aziz, N.A.A., and Muhamad, N. (2017). Physical and functional properties of banana pseudostem flour and its effect on the quality (texture and microstructure) of formulated bread. Journal of Agrobiotechnology 8: 1-12.
Norshazila, S., Koy, C.N., Rashidi, O., Ho, L.-H., Azrina, I., Nurul Zaizuliana, R.A., and Zarinah, Z. (2017). The Effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents. Sains Malaysiana 46(2): 231-237.
Ismail, I., Fauzi, N.H.M., Baki, M.Z., and Ho., L.H. (2017). Effects of different drying methods and hydrocolloids on quality properties of semi-dried catfish jerky. Malaysian Journal of Applied Sciences 2(1): 11-18.
Ho, L.-H., and Norhidayah, C.D. (2016). Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles. Cyta-Journal of Food 14(3): 465-472.
Ho, L.-H., Tang, Y.-H.-J., Mazaitul, A.S., and Mohd Aiman, H. (2016). Development of novel “energy’ snack bar by utilizing local Malaysian ingredients. International Food Research Journal 23(5): 2280-2285.
Ho, L.-H., Suhaimi, M.A., Ismail, I., and Mustafa, K.A. (2016). Effect of different drying conditions on proximate compositions of red- and yellow-fleshed watermelon rind powders. Journal of Agrobiotechnology 6: 96-102.
Ho, L.-H., and Abdul Latif, N.W. (2016). Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends. Cogent Food and Agriculture 2(1): 1136369.
Ho, L.-H., Tan, T.-C., Abdul Aziz, N.A., and Bhat, R. (2015). In vitro starch digestibility of bread with banana (Musa acuminata X balbisiana ABB cv. Awak) pseudo-stem flour and hydrocolloids. Food Bioscience 12: 10 – 17.
Ho, L.-H., and Bhat, R. (2015). Exploring the potential nutraceutical values of durian (Durio zibethinus L.) – An exotic tropical fruit. Food Chemistry, 168, 80-89.
Ho, L.-H., Abdul Aziz, N.A., Bhat R., and Azahari, B. (2014). Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids. Cyta- Journal of Food, 12(2): 141-149.
Ho, L.-H., Abdul Aziz, N.A., and Azahari, B. (2013). Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour. Food Chemistry, 139, 532-539.
Ho, L. H., and Noor Aziah, A. A. (2013). Dough mixing and thermal properties including the pasting profiles of composite flour blends with added hydrocolloids. International Food Research Journal, 20(2), 911-917.
Noor Aziah, A. A., Ho, L. H., Noor Shazliana, A. A., and Rajeev Bhat. (2012). Quality evaluation of steamed wheat bread substituted with green banana flour. International Food Research Journal, 19(3), 869-876.
Noor Aziah, A. A., Mohamad Noor, A. Y., and Ho, L.-H. (2012). Physicochemical and organoleptic properties of cookies incorporated with legume flour. International Food Research Journal, 19(4), 1539-1543.
Ho, L. H., Noor Aziah, A. A., and Rajeev Bhat. (2012). Mineral composition and pasting properties of banana pseudo-stem flour from Musa acuminata X balbisiana cv. Awak grown locally in Perak, Malaysia. International Food Research Journal, 19(4), 1479-1485.
Noor Aziah, A. A, Ho, L. H., Komathi, C. A., and Bhat, R. (2011). Evaluation of resistant starch in crackers incorporated with unpeeled and peeled pumpkin flour. American Journal of Food Technology, 6, 1054-1060.
Abdul Aziz, N.A., Ho, L.-H., Azahari, B., Bhat, R., Cheng, L.-H. and Mohamad Ibrahim, M.N. (2011). Chemical and functional properties of the native banana (Musa acuminata x balbisiana Colla cv Awak) pseudo-stem and pseudo-stem tender core flours. Food Chemistry. 128(3), 748-753.
Books
Ho, L.-H., and Lim, K.-M. (2018). Quality Assessment and Sensory Acceptability of Goat Milk Yogurt. Beau Bassin: Lambert Academic Publishing. ISBN 978-613-9-93903-9.
Mahmod, N.N., Yusoff, N., Ho, L.-H., Zulkifli, N.A., Ismail, N., Yaakub, N., and Ha, H.C. (2017). Guidelines for Undergraduate Research Proposal and Thesis Writing. Terengganu: Fakulti Biosumber dan Industri Makanan, UniSZA. p. 1-37. ISBN 978-967-12613-5-4.
Kamarudin, A.S., Ing, N.S., Zakaria, Z., Zulkifli, N.S., Yaakub, N., Bakar, M.F.A., Ngah, N., Mahmud, K., Ghani, A.A., Arumugam, N., Ho, L.-H., Jahan, M.S., and Mat, N. (Eds.). (2016). Guidelines for preparing thesis. Terengganu: Fakulti Biosumber dan Industri Makanan, UniSZA. p. 1-19. ISBN 978-967-12613-4-7.
Book Chapters
Ho, L.-H., Tan, T.-C., and Rajeev Bhat (2022). Dabai (Canarium odontophyllum Miq.). In Handbook of Phytonutrients In Indigenous Fruits and Vegetables. Sivakumar, D., Netzel, M. and SUltanbawa Y. (Eds.). p. 437-454. UK: CABI. ISBN: 978-1-78924-804-3.
Ho, L.-H., Tan, T.-C., and Chong, L.-C. (2022). Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities. In Future Foods Global Trends: Opportunities, and sustainability challenges. Rajeev Bhat (Ed.). p. 469-497. UK: Academic Press. ISBN: 978-0-323-91001-9.
Ho, L.-H., Zulkifli, N.A., and Tan, T.-C. (2020). Mushroom: nutritional properties, potential nutraceutical values, and its utilisation in food product development. In An Introduction to Mushroom. Passari, A.K. (Ed.). London: IntechOpen. p.19-38 . ISBN: 978-1-78985-956-0.
Ho, L.-H., and Wong, S.-Y. (2019). Resistant starch from exotic fruit and its functional properties: A review of recent research. In Chemical Properties of Starch. Emeje, M. (Ed.). London: IntechOpen. p. 172–190. ISBN 978-183880-115-1.
Ho, L.-H., Dahri, N.C., and Tan, T.-C. (2018). In vitro starch digestibility of snack bar formulated with green banana (Musa acuminata x balbisiana ABB cv. Awak) flour. In Flour: Production, Varieties and Nutrition. Pérez, M.D.T. (Ed.). New York: Nova Science Publishers. p. 47–68. ISBN 978-1-53613-761-3.
Ho, L.-H., Suhaimi, M.A., and Tan, T.-C. (2018). Betel leaves (Piper betle L.) powder: production, nutritional quality, physico-chemical and functional properties. In Flour: Production, Varieties and Nutrition. Pérez, M.D.T. (Ed.). New York: Nova Science Publishers. p. 69–96. ISBN 978-1-53613-761-3.
Ho, L.-H., Aziz, N.A.A., and Tan, T.-C. (2018). The characterization of banana (Musa acuminata x balbisiana ABB cv. Awak) pseudo-stem flour. In Flour: Production, Varieties and Nutrition. Pérez, M.D.T. (Ed.). New York: Nova Science Publishers. p. 97–120. ISBN 978-1-53613-761-3.
Ho, L.-H., Mohamed, N.S., Zulkifli, N.A., Tan, T.-C., and Arumugam, N. (2018). Oyster mushroom flour and its composite steamed bun: nutritional quality, physical properties, and sensory acceptability aspects. In Flour: Production, Varieties and Nutrition. Pérez, M.D.T. (Ed.). New York: Nova Science Publishers. p. 121–140. ISBN 978-1-53613-761-3.
Ho, L.-H., Chong, L.-C., and Tan, T.-C. (2018). Composite flour as a new approach to improve the nutritional value of foods: product quality challenges. In Flour: Production, Varieties and Nutrition. Pérez, M.D.T. (Ed.). New York: Nova Science Publishers. p. 141–174. ISBN 978-1-53613-761-3.
Ho, L.-H., Khandaker, M.M., Fah, J.B.C., and Tan, T.-C. (2017). Cultivation, common diseases and potential nutraceutical values of watermelon. In Agricultural Research Updates. Volume 20. Gorawala, P. and Mandhatri, S. (Eds.). New York: Nova Science Publishers. p. 71–120. ISBN 978-1-53612-216-9.
Conference Proceedings
Zainab Funmilayo, A.M., Ho, L.-H., and Mohamad, W.A.F.W (2023). Effects of storage time on the biochemical and microbiological quality of pasteurized beetroot (Beta vulgaris L.) juice with enzyme extraction and clarification. Oral presentation at International Conference on Agriculture, Animal Sciences & Food Technology (3rdICAFT23), Universiti Sultan Zainal Abidin. 27-28 August 2023. Page, 96.
Zainab Funmilayo, A.M. and Ho, L.-H. (2021). Effects of Incubation time and temperature on physical properties of clarification beetroot (Beta vulgaris L.) juice and its quality as affected by enzyme treatments. Oral presentation at International Conference on Agriculture, Animal Sciences & Food Technology (2ndICAFT21), Universiti Sultan Zainal Abidin. 2-3 March 2020. Page, 116.
Ho, L.-H., Mazaitul Akma, S., Mhd. Jalil, A.M., Shahidan, N., and Hussin, N. (2021). Effects of incorporating green banana flour on snack bar glycemic response in normal volunteers. Oral presentation at International Conference on Agriculture, Animal Sciences & Food Technology (2ndICAFT21), Universiti Sultan Zainal Abidin. 2-3 March 2020. Page, 98.
Mazaitul Akma, S., Ho, L.-H., Tang, J.Y.H., Tan, T.-C., and Kamarul’Ain, M. (2019). Nutritional quality, biological activities and sensory attributes of lemongrass-scented betel tea. Oral presentation at International Postgraduate Research Conference (2nd IPRC2019), Universiti Sultan Zainal Abidin. 7-8 December 2019. Page, 18.
Sa’ad, S.H.M., Tang, J.Y.H., Ho, L.-H., and Mustafa, K.A. (2018). Detection and characterization of Vibrio parahaemolyticus in raw mackerel fish and fish-based street food. Poster presentation at International Conference on Agriculture, Animal Sciences and Food Technology (ICAFT) 2018, Universiti Sultan Zainal Abidin. 30-31 October 2018. Page, 321-324.
Ho, L.-H., Dahri, N.C., Tan, T.-C., and Mustafa, K.A. (2016). Physicochemical properties of snack bars made from rolled oats and green banana flour. Proceeding with abstract. Oral presentation presented at Monash Science Symposium 2016, Monash University Malaysia. 21-23 November 2016. Page, 133.
Ismail, A., Shahidan, N., Othman, R., Anwar, N.Z.R., Ho, L.-H., Ali, A.M., and Mat, N. (2016). Carotenoid content and antioxidant activity of Ficus deltoidea Jack (Mas Cotek) leaf extracts. Poster presentation presented at International Conference on Natural Product 2016 (ICNP 2016), Permai Hotel, Kuala Terengganu, Malaysia. 15-16 March 2016.
Ho, L.-H., and Abdul Aziz, N.A. (2011). Effects of wheat flour substituted with banana (Musa acuminata x balbisiana Colla cv Awak) pseudo-stem flours with added hydrocolloid on the dough mixing properties and pasting profile. Proceeding with abstract. Oral presentation presented at 2011 International Conference on Food Factors, Taipei International Convention Center (TICC), Taipei, Taiwan. Page, 164: S44-4.
- Sijil Penghargaan Cemerlang, UniSZA, 2023.
- Sijil Penghargaan Cemerlang, UniSZA, 2022.
- Silver Medal, Diet Mee, Research and Innovation Competition Week 2023 (MPI2023), organized by UniSZA and University College TATI.
- Bronze Medal, Ready-to-eat Empurau Fish, Research and Innovation Competition Week 2023 (MPI2023), organized by UniSZA and University College TATI.
- Sijil Penghargaan Cemerlang, UniSZA, 2021.
- Silver Medal, Vadei Chips, Research and Innovation Competition Week 2022 (MPI2022), organized by UniSZA and University College TATI.
- Silver Medal, Nasi Lemak Cracker, Research and Innovation Competition Week 2022 (MPI2022), organized by UniSZA and University College TATI.
- Silver Medal, Cendol Popsicle, Research and Innovation Competition Week 2022 (MPI2022), organized by UniSZA and University College TATI.
- Sijil Penghargaan Cemerlang, UniSZA, 2020.
- Silver Medal, Lemongrass-scented Betel Tea, Research and Innovation Competition Week 2020 (MPI2020), organized by UniSZA and University College TATI.
- Silver Medal, Low GI Snack Bar, Research and Innovation Competition Week 2020 (MPI2020), organized by UniSZA and University College TATI.
- Sijil Penghargaan Cemerlang, UniSZA, 2019.
- Bronze Medal, AverQrunch, Research and Innovation Competition Week 2019 (MPI19), organized by UniSZA and University College TATI.
- Bronze Medal, Vefloss, Research and Innovation Competition Week 2019 (MPI19), organized by UniSZA and University College TATI.
- Research & Innovation Award (RIA), 2018, Innovation Award, Bronze achievement for innovation/product GB Bar, UniSZA.
- Research & Innovation Award (RIA), 2018, Best Research Group Award. Effects of Drying on Chemical Compositions of Red-fleshed and Yellow-fleshed Watermelon Rinds, UniSZA.
- Sijil Penghargaan Cemerlang, UniSZA, 2018.
- Anugerah Pengajaran Transformatif Syarahan Secara Interaktif, Pengajaran Transformatif, UniSZA Carnival on e-Learning UniCel 2018 Education 4.0 Innovation with Soul, UniSZA , 2018.
- Silver Medal, Betel Lemongrass Infusion, Research and Innovation Competition Week 2018 (MPI18), organized by UniSZA and University College TATI.
- Bronze Medal, Milky Noodle (Noodle made of goat milk), Research and Innovation Competition Week 2018 (MPI18), organized by UniSZA and University College TATI.
- Bronze Medal, GOATITOL (Ice cream made of goat milk), Research and Innovation Competition Week 2018 (MPI18), organized by UniSZA and University College TATI.
- Bronze Medal, Goat Milky Roll (Goat milk powder), Research and Innovation Competition Week 2018 (MPI18), organized by UniSZA and University College TATI.
- Bronze Medal, Dolly Gummy Candy (Soft candy made of goat milk), Research and Innovation Competition Week 2018 (MPI18), organized by UniSZA and University College TATI.
- Bronze Medal, GB Bar (snack bar made from green banana flour and goji berries), The International Conference and Exposition on Inventions by Institutions of Higher Learning (PECIPTA), 2017.
- Silver Medal for Bioeconomy Innovation Awards (Most Commercial Ready Product), GB Bar (snack bar made from green banana flour and goji berries), BioMalaysia, 2017.
- Service Excellence Award, UniSZA, 2017.
- Silver Medal, GB Bar (snack bar made from green banana flour and goji berries), Research and Innovation Competition Week 2017 (MPI17), organized by UniSZA.
- Silver Medal, RF’ Choc. (Rambutan coated with chocolate), Research and Innovation Competition Week 2017 (MPI17), organized by UniSZA.
- Bronze Medal, MacroLYTE (Energy bar made from dodol coated with chocolate), Seoul International Invention Fair 2016 by the Korea Invention Promotion Association, 2016.
- Sijil Penghargaan Cemerlang,UniSZA, 2016.
- Gold Medal, MacroLYTE (Energy bar made from dodol coated with chocolate), The International Conference and Exposition on Inventions by Institutions of Higher Learning (PECIPTA), 2015.
- Special Award for Creativity Award, CITRUL Noodle (Noodle made from watermelon rind flour), Novel Research and Composition (NRIC) 2015, USM, Penang, USM, 2015.
- Gold Medal, CITRUL Noodle (Noodle made from watermelon rind flour), Novel Research and Composition (NRIC) 2015, USM Penang, USM, 2015.
- Silver Medal, MacroLYTE (Energy bar made from dodol coated with chocolate), Novel Research and Composition (NRIC) 2015, USM Penang, USM, 2015.
- Silver Medal, MacroLYTE (Energy bar made from dodol coated with chocolate), Research and Innovation Competition Week 2015 (MPI15), organized by UniSZA.
Actively participated in the Research and Innovation Competition Week (MPI). This annual event provided a platform to showcase innovative research outputs, foster academic collaboration, and promote a culture of creativity and innovation within the university community.
Received an award (Special Award for Creativity) for the innovation CITRUL Noodle (noodle made from watermelon rind flour) under the Novel Research and Innovation Competition (NRIC) 2015, held at Universiti Sains Malaysia (USM), Penang. The project highlighted sustainable food innovation by utilizing agricultural waste to create value-added products.
Awarded a Gold Medal for the innovation MacroLYTE (an energy bar made from dodol coated with chocolate) at The International Conference and Exposition on Inventions by Institutions of Higher Learning (PECIPTA) 2015. This product showcased a creative approach to combining traditional sweets with modern functional food concepts.
Received a Bronze Medal for the innovation MacroLYTE (an energy bar made from dodol coated with chocolate) at the Seoul International Invention Fair 2016, organised by the Korea Invention Promotion Association. This recognition highlights the global appeal and innovation potential of integrating traditional ingredients into modern functional food products.
Received the Innovation Award for Most Commercial Ready Product for the GB Bar (a snack bar made from green banana flour and goji berries) at BioMalaysia 2017. This recognition reflects the product’s strong commercial potential and innovative use of nutritious, locally sourced ingredients in functional food development.
Received the Research & Innovation Award (RIA) 2018 – Best Research Group Award for the project titled "Effects of Drying on Chemical Compositions of Red-Fleshed and Yellow-Fleshed Watermelon Rinds" at Universiti Sultan Zainal Abidin (UniSZA). This recognition highlights the group’s contribution to sustainable food research through the valorization of agricultural by-products.
- Patent (PI2023002161). Production of resistant starch from banana pseudostem and low glycemic index food product derived thereform. Intellectual Property Corporation of Malaysia (MyIPO). 2023 - Leader
- Copyright (LY2019002515). Lemongrass-scented betel tea. Intellectual Property Corporation of Malaysia (MyIPO). 2020 - Leader
- Copyright (LY2019002515). VeFLoss (Mixed dried vegetables and fruit rag snack). Intellectual Property Corporation of Malaysia (MyIPO). 2019 - Leader
- Copyright (LY2019002514). AverrQrunch (Mixed of dried belimbi, oats, honey and nuts in a bite). Intellectual Property Corporation of Malaysia (MyIPO). 2019 - Leader
- Copyright (LY2019002509). CrispTea (Mixed dried green tea leaves with water spinach). Intellectual Property Corporation of Malaysia (MyIPO). 2019 - Leader
- Copyright (LY2017002999). GB Bar (snack bar made from green banana flour and goji berries). Intellectual Property Corporation of Malaysia (MyIPO). 2017 - Leader
- Trademark (2015011793). MacroLYTE (Energy bar made from dodol coated with chocolate). Intellectual Property Corporation of Malaysia (MyIPO). 2015. - Leader
- Trademark (2015011792). CITRUL Noodle (Noodle made from watermelon rind flour). Intellectual Property Corporation of Malaysia (MyIPO). 2015 - Leader
Professional Services/Consultation for Institution
Served as a judge for academic -related competitions, evaluating projects, presentations, and innovations based on set criteria such as creativity, technical merit, and practical application. This role reflects my commitment to academic excellence and my contribution to nurturing talent and innovation.
Professional Services/Consultation for Industry
Appointed as a consultant and advisor to the food industry, providing expertise in product development, food processing, and quality improvement. This role involves offering strategic guidance, technical support, and industry-relevant insights to enhance innovation, compliance, and market competitiveness within the sector.
Technical Advisor During Visiting Dairy Farm
Provided consultation to NS Dairy Farm, Kuala Pilah, Negeri Sembilan, focusing on solving issues related to the shelf life of fresh milk and improving the overall quality of the fresh milk product. The consultation involved identifying key factors affecting product stability and recommending practical solutions to enhance shelf life and ensure consistent quality.
Reviewer
Invited to serve as a reviewer for research articles published in Scopus- and Impact Factor–indexed journals. This role acknowledges my expertise in the field and involves critically evaluating manuscripts to ensure the quality, originality, and scientific contribution of scholarly publications.
Participation in professional memberships such as the Malaysia Board of Technologists (MBOT) and the Asian Pacific Network for Sustainable Agriculture Food and Energy (SAFE-Network) demonstrates a commitment to maintaining high standards in technology and food safety practices. These memberships provide access to expert knowledge, professional development opportunities, and industry collaborations. Being part of MBOT reflects recognition as a qualified technologist under a national regulatory body, while involvement in the SAFE Network supports continuous learning and cross-disciplinary collaboration in sustainable agriculture, food systems, and energy innovation. Such affiliations enhance professional credibility and strengthen connections within relevant professional communities.
Appointed as Associate Editor for an impact-factor journal. The role involves handling manuscript submissions, coordinating peer reviews, and making editorial decisions to ensure quality and relevance. This position reflects academic leadership by contributing to the direction of scholarly publication, supporting ethical research practices, and guiding authors and reviewers in the publishing process.
