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

Prof. Dr. Mohd Basyaruddin bin Abdul Rahman 
Dr. Muhammad Alif Mohammad Latif 
Dr. Siti Efliza Ashari 
Dr. Emilia Abd Malek 

Updated:: 25/02/2019 [hirfarizan]