The short course will provide the basic principles of instrumental techniques commonly used in food analyses. These include AAS (Atomic Absorption Spectroscopy), UV-Vis (Ultra Violet Visible) spectrometry, ICP (Inductively Couple plasma) spectrometry and DSC (Differential Scanning Calorimetry). Their respective sample preparation and analytical techniques for several food products will also be discussed to illustrate samples from different food systems.

During the course, the understanding of the participants in the governing principles of each analytical technique will be enriched through laboratory exercises such as :

• Determination of adequacy of blanching (peroxidase) – UV-Vis
• Thermograms of fats and oils (melting profile) – DSC
• Mineral content in fish/milk (Ca, Mg) – AAS
• Mineral content (trace elements) in drinking water – ICP
  

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.

 

Assoc Prof 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.