Enzyme Biotechnology | INSTITUTE OF BIOSCIENCE

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Enzyme Biotechnology

4. Enzyme Biotechnology

The topic covers important food enzymes such as oxidoreductases and hydrolases group. The field encompasses fundamental and applied enzymology including enzyme characteristics, kinetics, structural and functional properties and applications. Molecular techniques are engaged towards improving the characteristics of enzymes for enhancement of all aspects of food quality. Application of enzymes in food processing and preservation of food quality are given due recognition.

List of Experts

Professor Dr. Lai Oi Ming | ORCiD ID | Google Scholar | Research Gate

Professor Dato' Dr. Abu Bakar Salleh | ORCiD ID | Google Scholar

Professor Dr. Raja Noor Zaliha Raja Abd. Rahman | ORCiD ID | Google Scholar | Research Gate

Professor Dr. Foo Hooi Ling | ORCiD ID | Google Scholar | Research Gate

Updated:: 19/10/2017 [azah]

MEDIA SHARING

INSTITUTE OF BIOSCIENCE

Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan

03 - 9769 3045

03 - 9769 2101

dir.ibs@upm.edu.my