FACULTY OF FOOD SCIENCE AND NUTRITION
Our Services
Training Program, About Us:
Consultation and R&D Services
The Faculty of Food Science and Nutrition (FSMP) was
Food Services, Restaurant & established in the year 1997, and starting in 2013,
Catering FSMP has come up with a massive business strategy
idea by developing income-generating divisions
consisting of Food Safety and Quality Unit, Product
Outlet, and Mock Restaurant.
Food Product Development MOCK RESTAURANT PRODUCT OUTLET
FOOD SAFETY AND FSMP_Official
QUALITY (FSQ) UNIT www.ums.edu.my/fsmp
Contact Us:
FACULTY OF FOOD SCIENCE AND NURITION
UNIVERSITI MALAYSIA SABAH
JALAN UMS, 88400 KOTA KINABALU, SABAH
+6088-320000 ext. 210900
+6088-320259
[email protected]
FOOD
SAFETY AND
QUALITY
UNIT
ABOUT US
FSQ Unit is a professional service-oriented unit under Faculty of Food Science
and Nutrition. We expertise in various specializations of Food Science and
Technology as well as Human Nutrition, we provide professional services and
efficient solutions to the challenges faced in food and beverage industry. Our
training and consulting service are customized to each nature and culture of
the organization.
OUR SERVICES CONTACT US
01 Training Programs +6016-8069717 - Mr. Fadhil
+6014-9323152 - Mrs. Nurshada
02 Consultation and
Research &
Development Services
www.ums.edu.my/fsmp
[email protected]
TRAINING
PROGRAMS
We provide personalized training on
certification process, food safety program
and consumerism to increase knowledge
and empower human competency, to raise
business reputation and complying
legislative requirement.
Halal Executive Training (Recognized by JAKIM)
Halal Internal Audit
Halal Industry Awareness Program
Halal Assurance Management System
Halal Best Practices for Halal Industry
Certified Global Halal Auditor Program
Food Handler Training (Recognized by MOH)
Food Safety and Hygiene
Good Manufacturing Practice (GMP)
Hazard Analysis Critical Control Point (HACCP)
Food Labeling
Customized Training Program Upon Request
WE OFFER
a range of consulting and
research and development
(R&D) services to food
industry include:
HALAL CERTIFICATION
GMP & HACCP CERTIFICATION
MESTI CERTIFICATION
BESS CERTIFICATION
FOOD PRODUCT DEVELOPMENT
FOOD PRODUCT/PROCESS
IMPROVEMENT (QUALITY, SHELF-
LIFE, COST & SHELF LIFE)
FACT-FINDING AND SURVEYS
(CONSUMER ACCEPTABILITY &
SATISFACTION, CONSUMPTION
PATTERN, PRODUCT
MARKETABILITY)
SYSTEM MONITORING AND
EVALUATION
DIET INTERVENTION STUDY
wWwEwI.GreHaTllyMgrAeaNtsAitGe.cEoMmENT
...AND OTHER FOOD INDUSTRY RELATED ISSUES UPON REQUEST
FOOD HANDLER TRAINING
HAZARD ANALYSIS CRITICAL FOOD SAFETY AND HYGIENE
CONTROL POINT (HACCP)
+123-456-7890
FSQ UNIT
ACTIVITIES
FOOD PRODUCT DEVELOPMENT HALAL EXECUTIVE TRAINING
HALAL EXECUTIVE ONLINE TRAINING BESS CERTIFICATION
PRODUCT
OUTLET
Established in 2015, we developed new food products based on research
findings and formulated them on a lab scale with data from proximate
analysis, product sales and consumer preferences were produced.
OUR SERVICES
Food Product Development Market Study- Exhibition Ordering and Packing
and Product Sales Souvenirs
Product Details CONTACT US
Research Product with Data Noorfarahzilah Masri
Formulated in Lab Scale +6088-320 000 ext. 103679
Food Technology Processing [email protected]
Functional Food
Intellectual Properties Registered
Scan for Souvenir Catalog and www.ums.edu.my/fsmp
Order Form
PRODUCT O U T L E T
FOOD PRODUCT
DEVELOPMENT
Herbal Food Product Indigenous fruits and Aquaculture Food Product
Moringa Biscuit vegetables product Seaweed Cracker
Bambangan Chocolate
Moringa Tea Coffee Chocolate
Soursop Cordial
Jackfruit Jem
Potato snacks with
Seaweed seasoning
Moringa Mee Roselle Jem
Soursop Leaves Tea
Bambangan Jem
Roselle Cookies
Fish Floss Biscuit
Dragonfruit jem Signature Cookies
Stevia Cookies Pennywort Chocolate Royal Dean's Cookies
www.ums.edu.my/fsmp
OUR SERVICES YOUR
SATISFICATION IS
FOOD SERVICE AND
RESTAURANT OUR PRIORITY
CATERING SERVICES / CONTACT US
EVENTS
Mohd Khairuddin Noor Bin Hj Khalib
EVENT SPACE RENTAL
+088-320000 ext. 104332
[email protected]
Ground Floor FSMP, UMS
www.ums.edu.my/fsmp
UNIVERSITI MALAYSIA SABAH
www.ums.edu.my
OUTPUT
INOVASI PRODUK
MAKANAN
FAKULTI SAINS MAKANAN DAN
PEMAKANAN (FSMP)
Moringa Noodles: A healthy plant-Based noodles
A newly developed plant-based
noodles with a unique flavour,
natural colour and enhanced with
health-promoting ingredients
from locally grown Moringa
oleifera leaf powder. This noodle
is high in protein a source of
dietary fibre, high in iron, and low
in fat. This product has no added
artificial colouring and
preservatives.
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256
Emel:[email protected]
Moringa Tea Mix
Moringa oleifera Lam. is known as murungai or
pokok kelor in Sabah.
Moringa is a plant native to Indian sub-continent
and has become naturalised in the tropical and
subtropical areas around the world including
Malaysia.
Intellectual Properties
Trade Secret, TS20220002
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
Daun Moringa yang telah Intellectual Properties
dikeringkan Trade Secret, TS20220001
Daun Moringa Biskut Moringa
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
Ts. Dr. Nor Qhairul Izzreen Mohd Noor
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
UMS Research and Innovation
Competition 2017 (PEREKA): Gold
ITEX 2018: Silver
Antioxidant activity of Highland
Mulberry fruits. 2017. Degree
Thesis. University Malaysia
Sabah.
Development of Mulberry Bar.
2017. Degree Thesis. University
Malaysia Sabah.
Publication:
The Development of Mulberry
Industry for Sustainable
Livelihoods. 2017. World Applied
Sciences Journal 35, 84-91.
Nutritional Value
Per 100g
Energy (kcal) 367 ± 7.0
Moisture 8.41 ± 0.65
Ash 2.43 ± 0.08
Total Protein (g) 7.33 ± 0.23
Total Fat (g) 4.24 ± 0.25
Crude fibre (g) 5.45 ± 2.48
Carbohydrate (g) 72.14 ± 3.13
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
Ts. Dr. Nor Qhairul Izzreen Mohd Noor
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
In order to optimal growth and productivity of coffee plants, it is necessary to pruning. In this study,
almost %% of the removal parts (young leaves) can be converted into alternative tea. Obviously, the
fermented coffee tea products showed good gold yellowish colour, aroma and taste, especially the
mild fruity fragrance aroma. Upon fermentation the contents of water extract was 418%, tea
polyphenols (33.41%), total catechins (17.68%) and caffeine (3.43%) was the alkaloid present in
Teacof.
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
ChiVera- a waste to save a waste
PHD0024-2019 -
Development of 3D-
biodegradable Film
Incorporated with gold
nanoparticles for
Detection of
Organophosphorus in
Vegetables
Project leader:
Dr. Rovina Kobun
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
Dr. Fan Hui Yin
PINEAPPLE VINEGAR
A solution driven product/innovation:
Yet to be produced locally, this innovation aims to resolve the unsold pineapple due
to MCO enforcement under COVID-19- pandemic. Pineapple vinegar is potential to
be commercialized as a healthy/functional food product. As for competition in the
market, this pineapple vinegar is locally produced at lower costs stands a good
competitive status when compare with imported vinegars.
Uniqueness:
✓ No complicated processing steps
✓ No additives and preservatives
✓ Just ripe pineapple, water and sugar
Benefits / Usage:
Fruit vinegars is commonly consumed by health-
conscious consumers in the maintenance of
health
Intellectual Properties
Trade Secret, TS20220010
Awards:
- Silver Award, PEREKA 2020, EXCOCIPTA 2020, 21
Jan 2021, for ‘Pineapple Vinegar’
- Silver Award, SIVIIC2022, 13 Jan 2022, for ‘STPI11:
Pineapple Vinegar’
Publication: Hui Yin Fan; Lee Jau Shya; Mansoor Abdul
Hamid; Hasmadi Mamat; Jahurul Haque Akanda; Siti
Faridah Mohd. Amin. 2021. A Short Review on the
Potential of Fruits for the Production of Vinegar with
Functional Properties. Transactions on Science and
Technology, 8(3-2), 159 - 163.
Media engagement: RTM [Berita Pagi Sabah], 23 Newspaper Cutting:
- The Borneo Post online, 07 April 2021.
November 2020, Tanjung Lipat, Kota Kinabalu, for - New Straits Times, 08 April 2021.
‘Pineapple Vinegar’,
https://www.youtube.com/watch?v=m7qHZz3A1O4
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]
Clarified Bambangan Juice
FAKULTI SAINS MAKANAN DAN PEMAKANAN
Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Tel : +6088-320 000 Faks: +6088-320 256 Emel:[email protected]