EXPERT@USIM: Directory of Expert

ACADEMIC QUALIFICATIONS

PhD in Bioteknologi Mikrob (2012)
Master in Sains Makanan (2004)
Bachelor in Sains Makanan Dan Pemakanan (2001)

EXPERTISE

Food Sensory Evaluation
Sustainable, Safe And Nutritious Food
Food Quality, Safety, Security And Risk Assessment

Resume Curriculum Vitae

Scopus H-Index : 4

PROF. MADYA DR. NUR HUDA BINTI FAUJAN

PENSYARAH UNIVERSITI DS14

Faculty

Fakulti Sains Dan Teknologi

Usim Expert: https://expert.usim.edu.my/nurhuda

Phone: 6528

E-mail: nurhuda@usim.edu.my

RESEARCHER ID

Scopus ID Orcid ID Google Scholar

1. PHYTOCHEMICAL, PHYSICOCHEMICAL, NUTRITIONAL, AND SENSORY EVALUATION OF NUTRITIOUS GREY OYSTER MUSHROOM STEMS-BASED NUGGETS: A COMPARATIVE STUDY IN MALAYSIA AND INDONESIA FOR WASTE REDUCTION AND SUSTAINABILITY

2024 GERAN SEPADAN ANTARABANGSA ON GOING MAIN RESEARCHER
2. UTILIZATION OF PINEAPPLE FRUIT WITH PETAI BELALANG AS FODDER SOURCE FOR LIVESTOCK

2023 GERAN PEMBANGUNAN INOVASI (GPI) ON GOING CO-RESEARCHER
3. EFFECT OF DRYING TECHNIQUES ON DURIAN SEEDS BIOPOLYMER CHARACTERISTICS AS A SUSTAINABLE CO-NUTRIENT AND ENCAPSULATING AGENT FOR PROBIOTICS

2020 GERAN PENYELIDIKAN USIM RACER COMPLETED CO-RESEARCHER
4. DETECTION OF ANIMAL BLOOD PLASMA IN SURIMI-BASED PRODUCT USING POLYMERASE CHAIN REACTION TECHNIQUE

2016 GERAN PENYELIDIKAN TRANSLASIONAL COMPLETED MAIN RESEARCHER
5. ISOLATION AND MOLECULAR IDENTIFICATION OF RIBOFLAVIN-PRODUCING YEAST STRAINS FROM SELECTED LOCAL FRUITS IN MALAYSIA

2014 GERAN PENYELIDIKAN JANGKA PENDEK COMPLETED CO-RESEARCHER

Research Progress Type of Grant

Completed: 8 (80%)

Ongoing: 2 (20%)

EXPERT@USIM: Directory of Expert

ACADEMIC QUALIFICATIONS

EXPERTISE

Scopus H-Index : 4

PROF. MADYA DR. NUR HUDA BINTI FAUJAN

1. PHYTOCHEMICAL, PHYSICOCHEMICAL, NUTRITIONAL, AND SENSORY EVALUATION OF NUTRITIOUS GREY OYSTER MUSHROOM STEMS-BASED NUGGETS: A COMPARATIVE STUDY IN MALAYSIA AND INDONESIA FOR WASTE REDUCTION AND SUSTAINABILITY

2. UTILIZATION OF PINEAPPLE FRUIT WITH PETAI BELALANG AS FODDER SOURCE FOR LIVESTOCK

3. EFFECT OF DRYING TECHNIQUES ON DURIAN SEEDS BIOPOLYMER CHARACTERISTICS AS A SUSTAINABLE CO-NUTRIENT AND ENCAPSULATING AGENT FOR PROBIOTICS

4. DETECTION OF ANIMAL BLOOD PLASMA IN SURIMI-BASED PRODUCT USING POLYMERASE CHAIN REACTION TECHNIQUE

5. ISOLATION AND MOLECULAR IDENTIFICATION OF RIBOFLAVIN-PRODUCING YEAST STRAINS FROM SELECTED LOCAL FRUITS IN MALAYSIA

6. POTENTIAL USE OF UNDERUTILISED MUSHROOM STEMS IN MEAT PRODUCTS AND MEAT ANALOGUES: A MINI REVIEW

MALAYSIAN JOURNAL OF SCIENCE, HEALTH & TECHNOLOGY

7. NUTRITIONAL AND BIOACTIVE CONSTITUENTS OF ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES IN SPINACIA OLERACEA: A REVIEW (JUZUK PEMAKANAN DAN BIOAKTIF SERTA SIFAT ANTIOKSIDAN DAN ANTIMIKROB SPINACIA OLERACEA: SUATU TINJAUAN)

SAINS MALAYSIANA

8. OPTIMIZED SAMPLE PREPARATION TECHNIQUE FOR VISUALIZATION OF THE ADHERENCE OF LACTOBACILLACEAE SP. TO HUMAN COLORECTAL ADENOCARCINOMA CELL LINE HT-29 BY FIELD EMISSION SCANNING ELECTRON MICROSCOPE

MALAYSIAN JOURNAL OF BIOCHEMISTRY AND MOLECULAR BIOLOGY

9. SPECIES IDENTIFICATION OF POTENTIAL PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM MALAYSIAN FERMENTED FOOD BASED ON 16S RIBOSOMAL RNA (16S RRNA) AND INTERNAL TRANSCRIBED SPACER (ITS) SEQUENCES

MALAYSIAN APPLIED BIOLOGY

10. HEALTH CONCERN OF PHENOMENALLY PREMIUM BOBA MILK TEA AND PEARLS BEVERAGES IN KUALA LUMPUR: SUGARY CONTENT AND PHYSICO-CHEMICAL PROFILES ANALYSIS

CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE

1. PHYSICOCHEMICAL, NUTRITIONAL AND SENSORY EVALUATION OF PLANT-BASED NUGGET FROM UNRIPE JACKFRUIT AND CHICKPEA FLOUR

NTERNATIONAL AGROFOOD AND BIOTECHNOLOGY FESTIVAL @SPECIAL EDUCATION NEEDS 2025

2. PHYSICOCHEMICAL PROPERTIES AND CONSUMER ACCEPTANCE OF DIFFERENT PRETREATMENT OF BEEF JERKY PRODUCTION

THE THIRD EUROPEAN HALAL CONGRESS AND FIRST INTERNATIONAL CONFERENCE OF CONTEMPORARY HALAL AND FATWA (ICCOHAF 2024)

3. KEPERLUAN KAJIAN PEMERKASAAN KEMANDIRIAN GOLONGAN WANITA DAN REMAJA B40 PASCA COVID-19 DI MALAYSIA MENURUT KERANGKA ISLAM SECARA BERSEPADU SUATU PENELITIAN

7 TH INTERNATIONAL SEMINAR ON PHILOSOPHY, CIVILIZATION, ETHICS AND ISLAMIC HERITAGE ISTET 2024

4. PHYSICOCHEMICAL PROPERTIES AND CONSUMER ACCEPTANCE OF DIFFERENT PRE-TREATMENT OF BEEF JERKY PRODUCTION

THE INTERNATIONAL CONFERENCE ON HALAL AND FATWA (ICCOHAF)

5. PHYSICOCHEMICAL AND PROXIMATE PROPERTIES OF CHICKEN SAUSAGES SUBSTITUTES WITH CHIA SEED POWDER AND ITS SENSORY ACCEPTANCE

INNOVAS 2022

1. TIDUR DAN KULIAH

TINTA PENDIDIK: HTTPS://SHORTURL.AT/8FBYD

2. SUMPAHAN MASA

ANTOLOGI PUISI MELARIK MASA

3. MAKAN IKUT SUNNAH

ANYAMAN RIMA

4. PESANAN BUAT SISWA SISWI

ANTOLOGI PUISI SULAMAN TINTA

5. DATES: A COMPLETE FRUIT

FOODS & BEVERAGES IN ISLAMIC & SCIENCE PERSPECTIVES

1. ANTOLOGI PUISI MELARIK MASA

2. SUSU ANUGERAH ILAHI YANG TIDAK TERNILAI

3. ZURIATKU KEMBAR TIDAK SEIRAS

4. FOODS & BEVERAGES IN ISLAMIC & SCIENCE PERSPECTIVES

5. KUNCI EMAS KSSR SAINS TAHUN 4 (EDISI KEDUA)

1. HANA SYAFIQAH BINTI SAYEED IBRAHIM

LACTIC ACID BACTERIA

2. HAZWANI HUSAIN

NUTRITIONAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF IMITATION CHICKEN NUGGETS PRODUCED FROM GREY OYSTER MUSHROOM STEM AND CHICKPEA FLOUR

3. ilyanie binti hj yaacob

CHARACTERIZATION OF PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM MALAYSIAN FERMENTED FOOD AND THEIR CHOLESTEROL MODULATION PROPERTIES

4. NUR SHARIMA BINTI ABDULLAH

5. HAITHAM ABDULLAH RAJAB

MOLECULAR IDENTIFICATION AND CHARACTERISATION OF PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM MALAYSIAN FERMENTED SHRIMP PASTE

1. HOT CHILI BEEF JERKY: A TRADITIONAL CONVENIENT SNACK

2. GINGER INFUSED INSTANT NOODLE

3. GINGER FLOSS

4. MuFISH SAUSAGE

1. TRAINER / FACILITATOR

FACULTY SCIENCE AND TECHNOLOGY, UNIVERSITI SAINS ISLAM MALAYSIA, NILAI, MALAYSIA

2. VISITING LECTURER (PENSYARAH PELAWAT)

POSTGRADUATE SCHOOL, UNIVERSITAS BRAWIJAYA, MALANG, INDONESIA

3. TRAINER / FACILITATOR

FACULTY SCIENCE AND TECHNOLOGY, UNIVERSITI SAINS ISLAM MALAYSIA, NILAI, MALAYSIA

4. TRAINER / FACILITATOR

PROGRAM PENTAULIAHAN PROFESIONAL DALAM BIDANG PERKHIDMATAN MAKANAN HALAL DAN BARISTA

1. MUST HYBRID CHICKEN PATTY: A FIBRE-RICH PATTY

INNOVATION BANK CHALLENGE 2025

2. HALIONYX

GINGERGEN: IGNITE INNOVATION COMPETITION

3. GINGER FLOSS

GINGERGEN: IGNITE INNOVATION COMPETITION

4. GINGER FLOSS BANANA BLOSSOM

INNOVATION BANK CHALLENGE 2025

5. HOT CHILLI BEEF JERKY: A TRADITIONAL CONVENIENT SNACK

INNOVATION BANK CHALLENGE 2025

1. ANUGERAH PENERBITAN JURNAL BERINDEKS WOS/ SCOPUS / MYCITE

2. ANUGERAH PENULISAN POPULAR

3. ANUGERAH PENERIMA GERAN PENYELIDIKAN

4. ANUGERAH PERUNDINGAN