Course Information

[2 days Course] Code: AATF (2days with hands-on at UKM Lab)

Workshop / Course Contents
This informative short course will cover the common laboratory techniques with their brief principles behind and appropriate references made to their standard or official methods published elsewhere, for both vegetable oils & fats, and general foods which include spices, beverages, grains cereal & flour, and meat products.

Application of Analytical Methods for Food Testing (Module 1) 15 - 16 April, Tues - Wed

Introduction
● Overview of general techniques used in food analyses
 Proximate Analysis Part I (Conventional Method)

 Practical Work
● Determination of ash content in tea leaves
● Determination of Total Dietry Fibre Crude fibre content of leafy vegetables using Fibretec System

● Determination of Vitamic C in fruit juice and 'ulam' using Auto Titrator, (Metrohm)
 Application of autototration system in food analysis
 Proximate Analysis – Part II (Instrumental quick method)
● Determination of total Protein, Fat and moisture content in meat, nut and flour using Near Infra Red Spectroscopy (NIR)

Instruments Food Analysis (Module 2) 27 – 28 May, Tues - Wed

 Gas Chromatography (GC)
 Liquid Chromatography (LC)
 Colorimetry and UV-Vis Spectrophotometry
 Practical Work
● Fatty acids composition using GC
● Benzoic acid and sorbic acid by high performance liquid chromatography (HPLC)
 Atomic Absorption Spectrophotometry (AAS)
 Differential Scanning Calorimetry (DSC)
 Practical Work
● Mineral content using AAS
● Determination of protein using Bradford method
● Fat melting profile using DSC

Trainer's Biodata

Assoc Prof Dr Mamot bin Said  

Dr. Mamot Bin Said obtained his BSc(Hons) (Biological Sciences) from Universiti Kebangsaan Malaysia (UKM) in 1975 and PhD (Food Biochemistry) from University of Leeds UK in 1980. Before joining UKM in 1993, he was working in Malaysian Agricultural Research & Development Institute (MARDI) as research officer in QC Branch in Food Technology Research Division (1975 – 1985) and later as senior research officer in Cocoa and Coconut Research Division (1985 – 1989). In 1990, he was appointed as the Director of Chemistry and Technology Division, Malaysian Cocoa Board in Kota Kinabalu, Sabah. Currently he is an associate professor in School of Chemical Sciences and Food Technology, Faculty of Science and Technology UKM and involved in teaching food chemistry, applied food chemistry, food chemistry laboratory, cosmetics and personal care product chemistry and, soap and detergent. His research interest is in enzymatic modification of plant lipids to improve functionality and diversity utilization in food and non-food products

His training in food technology allowed him to integrate various disciplines of science, technology and engineering principles into seamless research package. He has published over 150 papers in international and local scientific journals and proceedings. On the human resource development, he has supervised 7 PhD, 22 MSc and 82 BSc students. He is also actively involved in offering his expertise in various committees of government departments and NGOs related to food science and technology. He was the scientific and technical advisor for the National halal-haram committee. On numerous occasions, his was called by grant-awarding government organizations to evaluate commercialization proposals by companies.

Dr Wan Aida Wan Mustapha  

Dr Wan Aida Wan Mustapha obtained her Ph.D on Food Chemistry from University of Nottingham, U.K. Currently Dr Wan Aida is a senior lecturer at School of Chemical Sciences and Food Technology, UKM. Her field of expertise is food chemistry and food flavours. She has completed several food science research projects as well as collaboration research on food biotechnology. She has received various research awards comprising 2 gold, 2 silver and 4 bronze medals from UKM, MOSTI and The 32nd International Exhibition of Inventions New Techniques and Products of Geneva 2004, Switzerland. Her research findings have been published in local and international refereed journals.

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