Protein and Food Technology Unit

Protein and Food Technology Unit (PFTU) consists of of three research groups namely Oils and Fats Technology Centre (OFTEC), Innovative Product Group (IPG) and Energy and Protein Centre (EPC). PFTU emphasizes on the versatility and functionality of palm oil as the premium oil through the development of novel and innovative products.
This unit carries out research in key areas such as applications of oils and fats in food products, developing trans-free food formulations and animal feeds using palm-based biomass such as palm kernel cake (PKC).
Oils and Fats Technology Centre (OFTEC) emphasizes on the application and optimization of palm oil and its fractions in the production of foods and beverages, which includes margarines, shortening, ice cream, salad dressing, mayonnaise, animal fat replacer, chocolate, emulsion products, bakeries, cheese analogues and much more. Apart from that, OFTEC also focuses on the research in enrichment and fortifying of food and beverages products with palm phytonutrients such as Vitamin E (tocopherols and tocotrienols) and carotenes.
Innovative Product Group (IPG) focuses on designing new palm-based products.
Energy Protein Centre (EPC) focuses on the efforts in reducing the dependence on imported raw materials as well as optimizing the usage of oil palm products and/or by-products in livestock rations. In addition, the group also carries out research on nutritional values improvement in converting oil palm by-products into premium grade feed ingredients.
Palm oil contains a balanced proportion of unsaturated and saturated fatty acids. It can be fractionated into various components with different characteristics for food applications to suit the global consumer preferences. Palm olein fraction is very stable for high temperature cooking, making it the most suitable as frying oil.

Our Facilities

Pilot Plants

  • High oleic pilot plant consists of interesterification plant, distillation plant, refining plant and fractionation plant for the modification of oils and fats
  • Continuous frying pilot plant for frying experiment
  • Soap plant (Transparent and Finishing Line) for the production of transparent/translucent soap and opaque soap bar
  • Chemical interesterification pilot plant for modification of oils and fats
  • Refining pilot plant for oils and fats refining
  • Margarine pilot plant for the production of margarine, shortening and vanaspati

Laboratories

  • Bakery Laboratory for the making of palm-based bakeries
  • Chocolate Laboratory for the making of chocolate products
  • Analytical Laboratory (DSC for thermal analysis; Pulsed-NMR for solid fat content, Rheometer for rheological characteristics; Texture analyser for texture analysis; HPLC for TAG composition; GC for fatty acids composition; Rancimat for measurement of oxidative stability index)

Animal Feed Studies

  • Animal feed pilot plant for the production of ruminant, non-ruminant and aqua feed
  • Climatic Control House consists of broiler and layer houses
  • Aquaculture Complex consists of 16 concrete ponds with oxygen supply through ball stone
  • Goat Pen for the allocation of goat during feeding trial
  • Laboratories consist of Analysis Lab for proximate analyses and fibre composition; and Instrumentation Lab for free fatty acid composition and reducing sugar composition analyses




Meet The Team

DR. MISKANDAR MAT SAHRI

Head of Unit

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Dr. NOOR LIDA HABI MAT DIAN

Group Leader

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DR SIVARUBY KANAGARATNAM

Senior Research Officer

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WAN ROSNANI AWG ISA

Senior Research Officer

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RAFIDAH ABD. HAMID

Senior Research Officer

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NORAZURA AILA MOHD HASSIM

Research Officer

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NUR HAQIM ISMAIL

Research Officer

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DR. AZMIL HAIZAM AHMAD TARMIZI

Senior Research Officer

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DR. ELINA HISHAMUDDIN

Senior Research Officer

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MUHAMAD RODDY RAMLI

Senior Research Officer

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WAN NOORAIDA WAN MUHAMAD

Group Leader

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‘Abidah Md Noh

Research Officer

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NUR ATIKAH IBRAHIM

Research Officer

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