Overview
The Centre for Food & Bio-product Processing (CFBP) was established in 2006 with aims to research and develop processing technologies to meet the demand for high quality food and bio-products in the global marketplace. Currently, our main research interests fall under the following four strategic research themes:
- Product diversification and innovation
- Novel drying and dehydration techniques
- Advance food processing technology
- Bio-processing
Our resources include expertise in chemical engineering, food processing, food engineering, and bio-processing. We have an output of about 100+ scientific papers, books, posters and presentations in our staff collection to date. Various prototypes and products have been developed at CFBP by our researchers.
CFBP has to date attracted research funding of more than RM 2 million from public and private institutions. We have established extensive linkages with universities and industrial collaborators, both at the national and international level. Our researchers are able to provide professional services and consultancy to companies wishing to develop new food products, diversify product range and develop new technologies.
CFBP also founded “The International Symposium of Processing of Fruits, Vegetables and Foods”, which is an important platform to gather academics, scientists, engineers, industrial experts and graduate students to exchange and share their knowledge, ideas and findings in all aspects of food, vegetables and fruits processing especially in the ASEAN region. The 3rd series of the symposium is planned to be held in 2014 at Kuala Lumpur, Malaysia.
Research Projects
Currently on-going:
Fluidised bed coating of epoxy powder
- Supervisors: Ir Prof Law Chung Lim, Dr Hii Ching Lik, Dr Ong Sze Pheng,
- PG student: Ms Soh Chiaw Min
Production of high polyphenols cocoa beans
- Supervisors: Dr Hii Ching Lik, Ir Prof Law Chung Lim
- PG student: Mr Abhay Menon
Heat and mass transfer simulation during cocoa drying
- Supervisors: Dr Hii Ching Lik, Ir Prof Law Chung Lim
- PG student: Mr Chiang Choon Lai
Processing of edible birdnest and minimisation of colour change and nitrate content
- Supervisors: Ir Prof Law Chung Lim, Dr Ong Sze Pheng
- PG student: Ms Gan Shu Hui
Improved downstream processing through phase formation and biomolecular partitioning in aqueous two-phase flotation
- Supervisor: Dr Show Pau Loke
- PG student: Mr Leong Yoong Kit
Bio-plastic production from microbial lipase using an aqueous two-phase green system
- Supervisor: Dr Show Pau Loke
Characteristics and properties of crumb rubber under various processing conditions
- Supervisors: Ir Prof Law Chung Lim, Dr Ong Sze Pheng
- Student: Ms Ng Mei Xiang
Cost effective drying of crumb rubber
- Supervisors: Ir Prof Law Chung Lim, Dr Hii Ching Lik
- PG Student: Mr Tham Thing Chai
Development of plant-based xanthine oxidase inhibitors from salak fruit
- Supervisor: Dr Ong Sze Pheng
Development of high polyphenols chocolates
- Supervisor: Dr Hii Ching lik
Completed projects:
Investigation of drying and quality changes of cocoa beans under conditions in a heat pump dryer (2010)
- Ir Prof Law Chung Lim and Dr Hii Ching Lik
Investigation of engineering and quality properties of salak fruit in heat pump assisted intermittent drying (2011)
- Ir Prof Law Chung Lim and Dr Ong Sze Pheng
Maximizing the retention of crude ganoderic acids and water-soluble polysaccharides content of ganoderma lucidum using two–stage dehydration method (2011)
- Ir Prof Law Chung Lim and Dr Chin Siew Kian (UTAR)
Improving product quality of dehydrated fruit using novel drying techniques (2010)
- Ir Prof Law Chung Lim and Dr Chong Chien Hwa (Taylor’s)
For further information, please contact the respective researcher.