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NUTRITION

1. Stress eating a growing problem among college students

2. Preventing chronic diseases with better food choices

3. Methods for improving physical fitness while limiting calorie intake

4. How a mother’s dietary choices impact the quality of breastmilk

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MUHAMMAD HAFIZUDDIN BIN MUHAMMAD FAUZI (S64684)

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MUHAMMAD HAFIZUDDIN BIN MUHAMMAD FAUZI (S64684)

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Food science

Influence of microbial load during processing of keropok lekor

Antimicrobial activities of selected plants (ketapang (terminalia catappa l.) leaves) extracts against fish pathogenic bacteria

Antimicrobial Effect of Natural Honey and Mango Leave on Pathogenic Bacteria

Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms

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Field: Food Service

1. The impact of halal certification on consumer behaviour and market penetration: A case study in the Malaysian food service industry.

2. Towards halal pharmaceutical: Exploring alternatives to animal-based ingredients.

3. The nexus of consumer purchasing behaviour towards halal products among the Malaysian community.

4. Malaysian Halal certification: A study of compliance behaviour of muslim entrepreneurs.

5. The effects of halal certification and product features on consumer behaviour: A scenario-based experiment.

6. Determinants of purchase decision on halal product: The mediating effect of halal certification.

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NUR HANANI SHAFIKAH BINTI JAMALUDIN (S63571)

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NUR HANANI SHAFIKAH BINTI JAMALUDIN (S63571)

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FIELD : food science

1. Effect of carbon dioxide and oxygen on the growth rate of various food spoilage bacteria

2. Maillard reaction in different food products: effect on product quality, human health and mitigation strategies

3. The impact of temperature on antimicrobial properties of Monopterus Albus mucus

4. Phenolic compound and antioxidants activity of banana peel extract : testing and optimization of enzyme-assisted conditions

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NUR YUSANANEI BINTI MOHD YUSRI (S61909) 

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NUR YUSANANEI BINTI MOHD YUSRI (S61909) 

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Field: Food Service

1. Effect of AI powered robotic system on food production efficiency and safety.

2. Customers' acceptance and perception on AI powered robotic system application (influence of trust and culture).

3. Potential impact of AI powered robotic system on hospitality sector (resource gain and loss perspective).

4. Challanges and opportunities in implementing AI powered robotic system for food preparation.

5. Comparative analysis of human vs. AI powered robotic system in food production.

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Nur Izzatun Nadhiah Bt Mohamed Ali (s63809)

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Nur Izzatun Nadhiah Bt Mohamed Ali (s63809)

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Foodservice

1. Mukbang : a virtual eating and companion that glorifies binge eating. How this online culture is viewed from Muslim perspectives?

2. Evaluating the perceived enjoyment of loyalty benefits and its influence on repeat visits among aesthetic cafe customers.

Nutrition

3. Interaction of genetics factors and dietary patterns on uric acid levels and gout risk in young adult.

4. Orthorexia Nervosa: Obsessive pursuit of healthy eating and its consequences in eating disorder

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Nur Aina Umairah Binti Mohd Nor (S63192)

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Nur Aina Umairah Binti Mohd Nor (S63192)

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Food nutrition

The effect of ultra-processed food consumption on childhood obesity

Ultra-processed food consumption and chronic diseases among children

Consumption of ultra-processed food products and its effects on children's lipid profiles: A longitudinal study

Impact of socioeconomic factor on child malnutrition in urban and rural areas of Malaysia

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NUTRITION

1. HEALTH EFFECT OF PLANT BASED DIET

2. KETOGENIC DIET ON WEIGHT CONTROL: PROS AND CONS

3. NUTRITION LITERACY ON HEALTHY EATING BEHAVIOR

4. THE USE OF NUTRITION LABELLING ON FOOD SELECTION

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Food nutrition

Impact of Social Media Influencers on Adolescent Nutrition: A Mixed-Methods Study"

Keywords: Social media influencers, adolescents, nutrition, dietary behaviors, mixed-methods study

Exploring the Relationship Between Sleep Patterns and Dietary Habits in Teenagers: A Cross-Sectional Analysis"

Keywords: Sleep patterns, dietary habits, teenagers, adolescence, cross-sectional analysis

Impact of School-Based Nutrition Education Programs on Dietary Knowledge and Behaviors in Teenagers: A Longitudinal Study"

Keywords: School-based nutrition education, teenagers, dietary knowledge, dietary behaviors, longitudinal study

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FATONATUL AISYAH BINTI MOHAMAD FAUZI (S63808)

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FATONATUL AISYAH BINTI MOHAMAD FAUZI (S63808)

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Field: Food science

1. bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables.

2. the utilization of agricultural by-products in processed meat products: effects on physicochemical, nutrition and sensory quality.

3. new insights into bee pollen: nutrients, phytochemicals, functions and wall-disruption.

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Food science

Impacts of climate change to food security

Nutrition

The effects of the vegan diet to cardiovascular health

Consumer's perception and preference towards plant based diets

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Field: Nutrition

1. Prevalence of Emotional Eating and its associated emotional distress among female undergraduates in Malaysia

2. The impact of the cost-of-living crisis and food insecurity on food purchasing behaviours and food preparation practices in people living with obesity

3. Effect of Mediterranean diet in quality of life among Malaysian patients recovered from depression

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CHE KU NURUL NAJIHAH BT CHE KU AZMIZAL (S59262)

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CHE KU NURUL NAJIHAH BT CHE KU AZMIZAL (S59262)

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Field: Food Science

1. Relationship between the synergistic effects of EDTA and lysozyme on the properties of hydroxypropyl starch nano antibacterial films

2. The effect of edible nano-encapsulated cinnamon essential oil hybrid wax coatings on enhancing apple safety against food-borne pathogens

3. Study on the comparative lipidomics analysis of different-sized fat globules in sheep and cow milks

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Food Science

1. Nutritional Composition of Banana At Each Ripening Stage

2. Nutritional Composition and Antioxidant Activity of Varieties of Cucumbers

3. Nutritional Composition and Antioxidant Activity of Vernonia amygdalina

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Nurul Syazwanie Syarafina Bt Che Ghobi (S63522)

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Nurul Syazwanie Syarafina Bt Che Ghobi (S63522)

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1. The relationship of food insecurity, poor diet and metabolic measure.

2. Preand Post milling fortification of iron and zinc on physical, nutrition and storage properties of wheat flour.

3. Study of physicochemical and nutritional properties of dragon fruits.

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Field: Nutrition

1. Exploring the consumption of ultra-processed foods and its association with food addiction in overweight children

2. Consumption of ultra-processed foods and health outcomes: a systematic review of epidemiological studies

3. Ultra-processed food exposure and adverse health outcomes

4. Ultra-processed food consumption and non-alcoholic fatty liver disease, metabolic syndrome and insulin resistance

5. Ultra-processed food consumption and type 2 diabetes incidence

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FOOD SCIENCE

1. Content of fiber on banana at each ripening stage

NUTRITION

1. Impact of low iron intake to pregnant woman and infant.

2. The benefits of using healthy plates among children.

3. Impact of gluten intake to human digestive system.

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Field: Food Service

1. Mindfulness and green cooking: performing work, life balance/ Quality of Life.

2. Personalization and Loyalty: Strategies for Enhancing Consumer Retention in Food Delivery Apps

Field: Nutrition

1. Promoting Sustainable Eating for Chronic Disease Prevention

2. Evaluating the Efficacy of Diet in Stress Management and Mental Health Outcomes

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NUTRITION

1. Malaysian Food Security in the Shadow of COVID-19: Challenges and Solutions

2. Street Food Safety in India: Addressing Challenges and Ensuring Consumer Health

FOOD SCIENCE

3. Exploring the Potential of Non-Caloric Sweeteners in Ice Cream: A Healthier Indulgence?

FOOD SERVICE

4. Challenges and Opportunities in Halal Food Industry: A Malaysian Perspective