PdP Portfolio

• 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.