{"id":13310,"date":"2023-04-05T15:08:19","date_gmt":"2023-04-05T07:08:19","guid":{"rendered":"https:\/\/research.utm.my\/ihumen\/?p=13310"},"modified":"2026-10-21T14:44:10","modified_gmt":"2026-10-21T06:44:10","slug":"nutrition-and-pharmaceutical-technology-champion","status":"publish","type":"post","link":"https:\/\/research.utm.my\/ihumen\/nutrition-and-pharmaceutical-technology-champion\/","title":{"rendered":"Nutrition and Pharmaceutical Technology Champion"},"content":{"rendered":"<div class=\"et_pb_section_0 et_pb_section et_section_regular et_block_section\"><div class=\"et_pb_row_0 et_pb_row et_block_row\"><div class=\"et_pb_column_0 et_pb_column et_pb_column_4_4 et-last-child et_block_column et_pb_css_mix_blend_mode_passthrough preset--module--divi-column--default\"><div class=\"et_pb_text_0 et_pb_text et_pb_bg_layout_light et_pb_module et_block_module\"><div class=\"et_pb_text_inner\"><p><span style=\"font-size: 13px\">Focusing on optimum nutrient and bioactive delivery system for sustainable human health.<\/span><\/p>\n<p>Sufficient nutrition from a dietary health perspective is foremost to sustain bodily function and good health. When our body suffers a certain lacking that hinders optimum benefit, an efficient delivery system of bio\u00ad-actives using pharmaceutical technology is crucial to meet the necessity of functional food and nutraceuticals.<\/p>\n<p>In food preparation, processing technology affects the eating and storage quality of the product. The improper process may cause nutrient loss and damage. Therefore, investigations were done ta propose an optimum cost-effective processing method for functional food production that is necessary to make it digestible and palatable, to ensure microbial safety, and to produce a distinct taste, aroma, and texture. The effects of thermal treatment can be nutritionally beneficial, for example, by increasing the bioavailability of bioactive components from an altered food matrix.<\/p>\n<p>However, some of these bioactive components, particularly water-soluble vitamins and some heat-sensitive phytochemicals, will be lost during heat treatment of foods. The knowledge about the nutritional consequences of chemical and physical changes in food induced by processing method such as thermal is crucial to ensure no formation of neo-allergens or qualitatively new epitopes or compounds have been identified in foods having mutagenic, carcinogenic, or neurotoxic properties at high doses in animal studies.<\/p>\n<p>Hence, to understand the effect on various nutrients as well as formation of numerous chemical toxic compounds and their health effect requires systematic interdisciplinary knowledge and research with intelligent combination of biochemical, immunochemical, and clinical techniques.<\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:paragraph --><\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:paragraph --><\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:paragraph --><\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:paragraph --><\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:image {\"align\":\"center\",\"id\":13426,\"width\":190,\"height\":186,\"sizeSlug\":\"full\",\"linkDestination\":\"media\"} --><\/p>\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><a href=\"https:\/\/research.utm.my\/wp-content\/uploads\/sites\/85\/2023\/04\/new.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/research.utm.my\/wp-content\/uploads\/sites\/85\/2023\/04\/new.jpg\" alt=\"\" class=\"wp-image-13426\" width=\"190\" height=\"186\" \/><\/a><\/figure>\n<div class=\"wp-block-group\">\n<p class=\"has-text-align-center\"><strong><em>Prof. Dr. Ida ldayu Muhamad<\/em><\/strong><br \/>Nutritional Technology Champion<br \/>IJN-UTM Cardio Engineering Centre<br \/>Institute of Human Centred Engineering (iHumEn)<\/p>\n<p class=\"has-text-align-center\"><strong><em>Founder<\/em><\/strong><br \/>Food &amp; Biomaterial Engineering Research Group (FoBERG UTM)<\/p>\n<p class=\"has-text-align-center\"><strong><em>Professor<\/em><\/strong><br \/>Bioprocess and Polymer Engineering<br \/>Faculty of Chemical and Energy Engineering,<br \/>Universiti Teknologi Malaysia<\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<\/div>\n<p><!-- \/wp:group --><\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":11576,"featured_media":13495,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[121,171,65,4],"tags":[],"class_list":["post-13310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bulletin","category-bulletin-issue-7","category-ihumen","category-news"],"_links":{"self":[{"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/posts\/13310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/users\/11576"}],"replies":[{"embeddable":true,"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/comments?post=13310"}],"version-history":[{"count":13,"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/posts\/13310\/revisions"}],"predecessor-version":[{"id":22688,"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/posts\/13310\/revisions\/22688"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/media\/13495"}],"wp:attachment":[{"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/media?parent=13310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/categories?post=13310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/tags?post=13310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}