KUALA LUMPUR, July 18: Researchers of Universiti Putra Malaysia (UPM) win gold award under the “Patent” Category for innovating an Additive for Edible Oil Composition. The research was done by Prof. Dr. Suhaila Mohamed from the Bioscience Institute of UPM during the National Intellectual Property award presentation held in conjunction with 2017 National Intellectual Property Day at Pullman Hotel Bangsar.
Prof. Dr. Suhaila received a cash prize of RM10, 000, a championship trophy, an accompanying trophy, and a certificate of appreciation from the Intellectual Property Corporation of Malaysian (MyIPO).
This revolutionary cooking oil is scientifically formulated from natural herbal extracts which act as an additive and it is used for frying purposes and is able to reduce oil absorption in fried foods up to 85%.
“Another plus point of this product is that it is rich in high antioxidant, has antibacterial properties and antihistamine to enhance crunchiness, taste and quality of fried foods to prevent damage to the oil whether in cooking or keeping and poses less health risks.
He also expressed his gratitude to Associate Prof Dr. Samsilah Roslan and her deputy, Dr. Zahira Mohd. Ishan (Putra IP Division) and Dr. Mohamad Fakri Zaky Ja`afar (Marketing of Innovation and Promotion Division) who had nominated his innovation for the event.
Thanked to all participants of the Workshop on TNCPI's Website / Personal Blog Workshop at IPSAS Laboratory.
Date of Input: 09/08/2017 | Updated: 17/06/2019 | asrizam
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