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Hello! My name is Saiyidatul Akmal also known as Sai, a final year student pursuing a Bachelor's Degree in Chemical Engineering. I was born and raised in the Energy Town of Sarawak, Bintulu.

My academic experience has been enriched by my involvement in several research projects. One of the most notable projects I have worked on is the removal of heavy metal ions from palm oil mill effluent (POME) using modified clinoptilolite with hydrochloric acid. This project not only enhanced my technical skills but also deepened my understanding of environmental engineering and sustainability.

Beyond academics, I enjoy gaming on various platforms (e.g. consoles, PC, mobile), exploring the outdoors, and experimenting new recipes in the kitchen. These activities help me maintain a balanced lifestyle and keep my creative and analytical skills sharp.

My goal is to work in a dynamic and innovative environment where I can apply my knowledge to develop sustainable solutions and contribute to the advancement of technology. I am particularly interested in areas such as renewable energy, petrochemicals, and environmental engineering.

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What is your opinion on the use of chemical preservatives as food additives in food products?

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What is your opinion on the use of chemical preservatives as food additives in food products?

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On one hand, preservatives help prevent food spoilage caused by microorganisms, oxidation, and other factors, reducing food waste and increasing food availability. They allow foods to be transported over long distances and have a longer shelf life, which is important for our modern global food supply chain. Strict regulations are in place to ensure preservatives are used at safe levels.

On the other hand, some studies have linked certain artificial preservatives to potential health issues like allergies, hyperactivity in children, and even increased cancer risk, though the evidence is not conclusive. There is growing consumer demand for more natural and minimally processed foods without synthetic additives. Natural preservatives derived from plants, animals, and microbes are increasingly being explored as safer alternatives.

Ultimately, a balanced approach considering both food safety/availability and potential health impacts is needed. Preservative use should follow strict safety guidelines, with a focus on developing and utilizing more natural preservative options where feasible.

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How would you recommend the best chemical preservation method to be used?

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How would you recommend the best chemical preservation method to be used?

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Sodium Benzoate and Potassium Sorbate

Advantages:

Effective antimicrobial agents against a wide range of microorganisms

Generally recognized as safe (GRAS) by regulatory bodies like the FDA and EFSA

Low toxicity and minimal environmental impact

Cost-effective and easy to incorporate into food products

Nisin

Advantages:

Naturally derived and considered safe for human consumption

Broad antimicrobial spectrum, especially against gram-positive bacteria

Effective at low concentrations, minimizing potential sensory impacts

Biodegradable and environmentally friendly

Rosemary Extract

Advantages:

Natural and plant-derived, appealing to consumers seeking clean labels

Effective antioxidant properties, extending the shelf life of fatty foods

Generally recognized as safe (GRAS) by regulatory bodies

Potential health benefits due to the presence of bioactive compounds

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Positive Ethical Implications of Canning

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Positive Ethical Implications of Canning

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Canning ensures food safety and protect public health. The high heat used in the canning process destroys harmful microorganisms and inactivates enzymes that can cause food spoilage. This helps prevent foodborne illnesses and extends the shelf life of foods, reducing waste.

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Potential risk of foodborne illnesses like botulism if proper safety guidelines are not followed. Botulism is a serious and potentially fatal illness caused by the bacteria Clostridium botulinum, which can grow in improperly canned low-acid foods.

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Streaking surface of nutrient agar with fresh milk/spoiled milk sample

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Objective: To determine total aerobic plate count on fresh and spoiled food

Total aerobic plate count in spoiled food samples was substantially higher than of fresh food samples because of spoiled food provides ideal environment for microorganisms to grow and multiply. As food spoils, it undergoes biochemical changes that often result in the breakdown of complex molecules into simpler ones, which are more accessible and nutritious for microorganisms.

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Sample of Dried Apple Slices after 80 minutes Drying

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Objective:

1. To produce drying and drying rate curves for a wet solid being dried with air of fixed temperature and humidity

2. To study the effect of thermal treatment on food quality

Drying process involves removal of water from food which helps in preserving it by inhibiting the growth of molds, yeasts, and bacteria.

Drying process can be divided into different stages: transient early stage, constant rate period, and falling rate period. Critical moisture content marks the transition from constant rate period to falling rate period, where the drying rate decreases as the moisture content reduces. This is because the moisture bound to the surface of the food evaporates more readily, leading to a higher drying rate initially, which then slows down as moisture content decreases.

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Objective: To observe the effect of pickling on quality of food

Colour: Changes from green to yellowish-green due to the degradation of chlorophyll. Enzyme for breaking down chlorophyll become active due to acidic environment generated by pickling brine.

Texture: From rigid and stiff to soft and squishy after 48 hours as a result of loose structure, which includes bulging at specific locations within cells and large intercellular cavities

Smell: Spicy smell becomes mild sour and less sharp because of the acid brine solution completely fermented with green chillies.

pH: pH value of pickling solution decreases (pH 4.6 or lower) as time increases due to the highly acidic pickling solution

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Supermarket Visit to Village Grocer, Central i-City

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Project Assessment: Part 1 (Project Proposal and Planning)

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Project Assessment: Part 1 (Project Proposal and Planning)

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During the visit to a local supermarket, there are varieties types of fruit juices, coffee/tea/chocolate drinks, and milk products are observed:

Gaps and Opportunities for Innovation

Fruit Juices

Low Sugar Options: Growing demand for healthier beverages with lower sugar content could cater to health-conscious consumers

Sustainable packaging: Eco-friendly packaging options, such as biodegradable and recyclable materials can attract environmentally conscious customers

Coffee/Tea/Chocolate Drinks

Ready-to-Drink (RTD) Options: Expanding range of RTD coffee and tea beverages, especially those with unique flavours or health benefits (e.g., matcha) can cater to busy consumers

Cold Brew and Specialty Teas: Increasing the variety of cold brew coffee and specialty teas can attract enthusiasts.

Milk Products

Lactose-Free and Plant-Based Milks: Increasing variety of lactose-free and plant-based milk loptions (e.g. oat milk, almond milk) can cater to those with dietary restrictions or preferences

Flavored Milks: Introducing innovate flavours in milk products, such as exotic fruits and spices, can attract younger consumers and those looking for unique taste experiences.

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Project Assessment: Part 2 (Innovative Production Proposal)

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Project Assessment: Part 2 (Innovative Production Proposal)

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Fruit Juice

Innovative Packaging Solutions

We propose the use of biodegradable packaging materials that are eco-friendly and do not leach harmful chemicals into the juice. Additionally, we aim to introduce active packaging technologies that can absorb or neutralize any chemical residues, ensuring the juice remains uncontaminated during storage.

Advanced Preservation Techniques

Our product leverages cutting-edge preservation methods such as High-Pressure Processing (HPP) and Ultraviolet (UV) Light Treatment. These techniques effectively eliminate bacteria and other pathogens without the need for chemical preservatives, preserving the fresh taste and nutritional quality of the juice. We also use natural preservatives like ascorbic acid and essential oils, which have antimicrobial properties that help extend the juice's shelf life naturally.

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Project Assessment: Part 3 (Production Design)

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Project Assessment: Part 3 (Production Design)

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1. Problem Statement

Market Gap in Eco-Friendly Packaging and Preservation Methods

The fruit juice market is facing a significant challenge with chemical contamination and the environmental impact of single-use plastic packaging. Conventional juice products often contain harmful residues from pesticides and fertilizers, posing health risks to consumers. Additionally, the widespread use of single-use plastics contributes significantly to environmental pollution, impacting land and waterways. This highlights an urgent need for more sustainable and health-conscious solutions in fruit juice production.

2. Market Gap

• Lack of Sustainable Packaging Solutions

Current fruit juice products predominantly use plastic packaging, which is not only non-biodegradable but also has the potential to leach chemicals into the juice, further contaminating it. This contributes to a major waste management issue, as plastic bottles and other packaging materials are challenging to recycle and often end up in landfills or the ocean.

• Inadequate Preservation Methods

Traditional preservation methods often rely on chemical additives that can alter the flavor and nutritional quality of the juice. There is a growing consumer demand for natural and chemical-free preservation techniques that maintain the juice's original taste and health benefits while ensuring a longer shelf life.

3. Initiative

• Innovative Packaging Solutions

We propose the use of biodegradable packaging materials that are eco-friendly and do not leach harmful chemicals into the juice. Additionally, we aim to introduce active packaging technologies that can absorb or neutralize any chemical residues, ensuring the juice remains uncontaminated during storage.

• Advanced Preservation Techniques

Our product leverages cutting-edge preservation methods such as High-Pressure Processing (HPP) and Ultraviolet (UV) Light Treatment. These techniques effectively eliminate bacteria and other pathogens without the need for chemical preservatives, preserving the fresh taste and nutritional quality of the juice. We also use natural preservatives like ascorbic acid and essential oils, which have antimicrobial properties that help extend the juice's shelf life naturally.

4. Health and Environmental Benefits

By adopting organic farming practices and minimizing the use of harmful chemicals, our product significantly reduces health risks associated with chemical contamination. The use of biodegradable packaging aligns with our commitment to sustainability, helping to reduce plastic waste and promote environmental conservation.

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Last Class for Food Preservation CBE658 March-July 2024

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As we conclude our Food Preservation course this semester, I would like to extend my heartfelt gratitude to everyone who has contributed to making this journey enriching and memorable.

Firstly, I would like to thank our esteemed lecturer, Madam Nurul Asyikin, for her unwavering dedication, insightful lectures, and hands-on demonstrations. Your expertise and passion for the subject have greatly enhanced our understanding and appreciation of food preservation techniques. Your guidance has been invaluable and we are grateful for the knowledge and skills we have gained under your mentorship.

To my fellow classmates, thank you for creating a collaborative and supportive learning environment. The discussions, group projects, and share experiences have not only made the course more engaging but have also fostered a sense of camaraderie among us.

As we move forward, I am confident that the knowledge and skills we have acquired in this course will serve us well in our future endeavors. Thank you once again to everyone who has been a part of this incredible learning experience.