UniSZA IDScholarship in Teaching / Supervision / and Assessment
Hello, my name is Lee Hoon. I’m an educator, currently work in Universiti Sultan Zainal Abidin, Terengganu, MALAYSIA. The areas of my expertise are Food Processing, Baking Technology, and Food Product Development. This YouTube Channel is created special for you to help you to solve the problem related to baking/cooking and etc. This platform also will be used as part of my teaching platform to my students as well as those who interested with the related topics.
~~~ Teach Like A Pineapple, Stand Tall, Wear A Crown, Be Sweet on the Inside ~~~
Invited Speaker
Invited speaker in International Conference on Food and Applied Bioscience, 14-15 February 2022
e-Sharing
Pandemic Covid-19 is not a barrier for sharing knowledge
Knowledge Sharing Session
Video competition for Knowledge Sharing Session among lecturer from FBIM during Movement Control Order 1.0, 2020
Won "highest engagement" for video entitled Tips For Making Perfect Cake in FBIM's Official Facebook
"Bengkel Penerapan Elemen Sains Dalam Pembuatan Cup Cake Murid Pendidikan Khas Daerah Besut"
Learning process from theory to hand-on on processing of cup cake with decoration on 21 August 2017 – 23 August 2017
"Bengkel Bakeri 2016"
Hands-on bread making class on 1 November 2016
"Bengkel Pemprosesan Kek Cawan Lobak"
Hands-on carrot cupcake making class on 25 July 2016 during Mobility Student from Ningxia University to FBIM, UniSZA
Journals
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.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. 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.
- 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.
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, MacroLYTE (Energy bar made from dodol coated with chocolate), The International Conference and Exposition on Inventions by Institutions of Higher Learning (PECIPTA), 2015
Bronze Medal, MacroLYTE (Energy bar made from dodol coated with chocolate), Seoul International Invention Fair 2016 by the Korea Invention Promotion Association, 2016
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
Research & Innovation Award (RIA), 2018, Best Research Group Award Effects of Drying on Chemical Compositions of Red-fleshed and Yellow-fleshed Watermelon Rinds, UniSZA
Research and Innovation Competition Week (MPI) for year 2015-2022, organized by UniSZA
Certificate of Excellent Service year 2015, 2017, 2018, 2019, & 2020 and Excellent Service Award year 2016
- 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 belimbing buluh, oats, honey and nuts in a bite), Intellectual Property Corporation of Malaysia (MyIPO), 2019. - Leader
- Copyright (LY2019002509), CrispTea (Mixed dried green tea leaves with kangkung), 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
- Trade Mark (2015011793), MacroLYTE (Energy bar made from dodol coated with chocolate), Intellectual Property Corporation of Malaysia (MyIPO), 2015. - Leader
- Trade Mark (2015011792), CITRUL Noodle (Noodle made from watermelon rind flour), Intellectual Property Corporation of Malaysia (MyIPO), 2015. - Leader
Professional Services/Consultation
For Institution
No.
Year
Title
Institution
1
2021
Scientific Reviewer in Academia Initiatives in Biotechnology and Chemistry 2021 (iCIABC21)
Universiti Malaysia Pahang
2
2021
Judge for Program eResearch Day
Poster presentation & ‘3-Minutes Idea Challenge” catogories
Faculty of Bioresources and Food Industry, UniSZA
3
2021
Judge for the 5th International Innovation, Design and Articulation (i-IDeA) 2020
Universiti Teknologi Mara
4
2019
Judge in the 2nd Seminar on Biological Security and Sustainability
Universiti Terengganu Malaysia
5
2019
Judge in the MIFT 11th National Food Science & Technology Competition
Malaysian Institute of Food Technology
6 2016 External Examiner for MSc. Thesis Universiti Malaysia
Sabah7
2016
Judge in the Malaysian Institute of Food Technology (MIFT) 10th National Food Science and Technology Competition
Malaysian Institute of Food Technology
8
2016
Judge in the Research and Innovation Competition Week 2016 (MPI16)
Universiti Sultan Zainal Abidin
9
2015
Judge in the Pertandingan Penyelidikan Inovasi @ UMT 2016
Universiti Malaysia Terengganu
Professional Services/Consultation
For Industry
No.
Year
Title
Industry
1
2
3
4
1 December 2022 - 31 December 2023
22 November 2022 - 21 November 2024
1 September 2021 - 31 August 2023
1 December 2020 - 31 December 2022
Appointed as Technical Advisor
Perunding/Penasihat Projek Keropok Lekor Cap Aye
Perunding/Penasihat Makanan Projek Melon Hybrid
Appointed as Technical Advisor
Borneo Empurau Farm Sdn. Bhd. Sarawak
SH Berkat Ukhwah Enterprise
Koperasi Permodalan Sahabat Terengganu Berhad
Borneo Empurau Farm Sdn. Bhd. Sarawak
5
30 November 2020 - 29 November 2021
Pakar rujuk Bagi Projek Pembangunan Produk Makanan Berasaskan Bakeri
BBL Premium Foods, Pulau Pinang
Technical Advisor During Visiting Dairy Farm
Provide consultation in solving problem regarding to shelf life of fresh milk and quality improvement of the fresh milk product for NS Dairy Farm, Kuala Pilah, Negeri Sembilan on 21 December 2017-22 December 2017
Reviewer
Invited as reviewer in reviewing research articles by Scopus and Impact Factor indexed journals
Professional member of Malaysian Institute of Food Technology (MIFT)
Professional member of Malaysia Board of Technologists
Appointments
No
Position
Duration
1
Academic Editor, Asian Food Science Journal
2017 – to date
2
Academic Editor, European Journal of Nutrition & Food Safety
2017 – to date
3
Postgraduate Coordinator, Faculty of Bioresources and Food Industry, UniSZA
2016 – 2019
4
Programme Coordinator, Department of Food Industry, Faculty of Bioresources and Food Industry, UniSZA
2014 – 2018
5
Academic Advisor and Visiting Lecturer for Industrial Training, Department of Food Industry, Faculty of Bioresources and Food Industry, UniSZA
2014 – to date
6
Senior Lecturer, Department of Food Industry, Faculty of Bioresources and Food Industry, UniSZA
2014 – to date