{"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":"2024-10-29T14:57:25","modified_gmt":"2024-10-29T06:57:25","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":"[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row admin_label=”row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-51px|auto||auto||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Text” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”-19px|||||” global_colors_info=”{}”]

Focusing on optimum nutrient and bioactive delivery system for sustainable human health.<\/span><\/p>\n

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

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

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

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

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Prof. Dr. Ida ldayu Muhamad<\/em><\/strong>
Nutritional Technology Champion
IJN-UTM Cardio Engineering Centre
Institute of Human Centred Engineering (iHumEn)<\/p>\n

Founder<\/em><\/strong>
Food & Biomaterial Engineering Research Group (FoBERG UTM)<\/p>\n

Professor<\/em><\/strong>
Bioprocess and Polymer Engineering
Faculty of Chemical and Energy Engineering,
Universiti Teknologi Malaysia<\/p>\n

<\/p>\n<\/div>\n

<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","protected":false},"excerpt":{"rendered":"

Focusing on optimum nutrient and bioactive delivery system for sustainable human health. 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 […]<\/p>\n","protected":false},"author":11576,"featured_media":13495,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"\n

Focusing on optimum nutrient and bioactive delivery system for sustainable human health.<\/p>\n\n\n\n

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\n\n\n

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\n\n\n

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\n\n\n

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\n\n\n

\"\"<\/a><\/figure>\n\n\n\n
\n

Prof. Dr. Ida ldayu Muhamad<\/em><\/strong>
Nutritional Technology Champion
IJN-UTM Cardio Engineering Centre
Institute of Human Centred Engineering (iHumEn)<\/p>\n\n\n\n

Founder<\/em><\/strong>
Food & Biomaterial Engineering Research Group (FoBERG UTM) <\/p>\n\n\n\n

Professor<\/em><\/strong>
Bioprocess and Polymer Engineering
Faculty of Chemical and Energy Engineering,
Universiti Teknologi Malaysia<\/p>\n<\/div>\n","_et_gb_content_width":"","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":10,"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/posts\/13310\/revisions"}],"predecessor-version":[{"id":18582,"href":"https:\/\/research.utm.my\/ihumen\/wp-json\/wp\/v2\/posts\/13310\/revisions\/18582"}],"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}]}}