Malaysian Institute of Food Technology (MIFT), a non-profit professional body of food technologists and educators in the field of food science and technology had successfully organized the 9th MIFT Food Science and Technology Seminar, hosted by UCSI‘s Faculty of Applied Sciences on 21 to 22 March 2015. The seminar provides an opportunity for students to participate in several competitions such as poster and oral presentation, Food Bowl Quiz, Innovative Food Product Development as well as oratory competition and present their research findings to their peers from other universities.
There were 14 local universities taking part in this seminar with more than 300 participants in total. These include Universiti Teknologi MARA (UiTM), Universiti Putra Malaysia (UPM), Universiti Kebangsaan Malaysia (UKM), Universiti Sains Malaysia (USM), Universiti Malaysia Sabah (UMS), Universiti Sultan Zainal Abidin (UNISZA), Universiti Malaysia Terengganu (UMT), Universiti Tun Hussein Onn Malaysia (UTHM), Taylor’s College, UCSI University, Tunku Abdul Rahman University College (TARC), Universiti Kuala Lumpur (UniKL), Monash University, and Management and Science University (MSU).
The contingent from UiTM (Food Science and Technology Programme, Faculty of Applied Sciences) had secured the first and third place for Postgraduate Poster Presentation category and a second place for Postgraduate Oral Presentation. Muhammad Ariffaizuddin bin Roselan, who won the first place presented his Masters research entitled “Potential Use of Okara as Meat Replacer in Beef Sausage Formulation”. He is supervised by Prof. Dr Noriham Abdullah, while his colleague, Maryam Afifah bt Abdul Latif, who won the third place for poster presentation had presented her Masters research entitled, “Effect of Xanthan Gum and Carrageenan on Oil Absorption and Acceptability of Banana Fritters During Repeated Frying”. Maryam is supervised by Associate Prof. Dr Norizzah Abd Rashid. The second runner up winner for oral presentation, a PhD candidate named Nur Farhana bt Zainal Abidin presented her doctoral research entitled, “Preparation and Physicochemical Properties of Octenyl Succinic Anhydride (OSA) Modified Sago Starch” and she is supervised by Dr Anida Yusoff.
UiTM was also selected for semi-final for Food Bowl Quiz competition.
These story of success shows that our students are competitive to other local and some research universities. May this success be the reason for us to soar higher and be the best course in the future.
DR AIDA FIRDAUS BT MUHAMMAD NURUL AZMI
Bsc (Hons) Food Science and Technology (AS226/AS246)