PROFILE
UPM's Staff Profile
PROF. MADYA DR. ISMAIL FITRY BIN MOHAMMAD RASHEDI
HEAD OF DEPARTMENT
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
ismailfitry@upm.edu.my
PROFESSIONAL
NAME :
(Prof. Madya Dr.) ISMAIL FITRY BIN MOHAMMAD RASHEDI
MANAGERIAL POSITION :
HEAD OF DEPARTMENT
ENTITY :
PERMANENT POST :
ASSOCIATE PROFESSOR
ENTITY :
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
FIELD OF SUPERVISION
ANIMAL SCIENCES / FISHERIES SCIENCE / FOOD ENGINEERING / FOOD SCIENCE / FOOD TECHNOLOGY
EDUCATIONAL BACKGROUND
2014
PhD, Food Technology (Meat Processing), Massey University
2009
Master of Science, Food Chemistry and Biochemistry, UPM
2003
Bachelor of Food Science and Technology, UPM
TEACHING
2023
FST4840 Meat Technology
2023
FMO4802 Manufacturing of Animal Products
2023
FST4825 Food Law
2022
FMO4802 Manufacturing of Animal Products
2022
FST4840 Meat Technology
2022
FST4831 Processing Technology Of Animal Products
2021
FST4840 Meat Technology
2021
FST4831 Processing Technology Of Animal Products
2020
FST4604 Quality Assurance Of Animal Products
2020
FST4840 Meat Technology
2020
FST3302 Fundamentals Of Food Processing And Preservation
2020
FST4831 Processing Technology Of Animal Products
2019
FST3302 Fundamentals Of Food Processing And Preservation - Sem 2 2018/2019
2019
FST4840 Meat Technology
2019
FST3302 Fundamentals Of Food Processing And Preservation - Sem 1 2019/2020
2019
FST4822 Laboratory For Chemistry And Technology Of Plant And Animal Products
2019
FST4831 Processing Technology Of Animal Products
2018
FST4604 Quality Assurance Of Animal Products
2018
FST4825 Food Law
2018
FST3302 Fundamentals Of Food Processing And Preservation
2018
FST4609 Food Law (Group 1)
2018
FST4609 Food Law (Group 2)
2018
FST4831 Processing Technology Of Animal Products (Group 2) Lab
2017
FSM4803 Foodservice Industrial Law
2017
FST4604 Quality Assurance Of Animal Products
2017
FST4825 Food Law (Group 1) - Sem 2 2016/2017
2017
FST4825 Food Law (Group 2) - Sem 2 2016/2017
2017
FST4825 Food Law (Group 1) - Sem 1 2017/2018
2017
FST4825 Food Law (Group 2) - Sem 1 2017/2018
2016
FST4604 Quality Assurance Of Animal Products
2016
FST4825 Food Law
2016
FSM4803 Foodservice Industrial Law
2016
FST4821 Chemistry And Technology Products Of Plant And Animal (Group 1)
2016
FST4821 Chemistry And Technology Products Of Plant And Animal (Group 2)
2016
FST4825 Food Law (Group 1)
2016
FST4825 Food Law (Group 2)
2015
FST4821 Chemistry And Technology Products Of Plant And Animal (Group 1)
2015
FST4821 Chemistry And Technology Products Of Plant And Animal (Group 2)
2015
FST4825 Food Law
2015
FST4928 Aquatic Product Technology
RESEARCH AREA
Meat, Poultry and Seafood Processing
Food Technology
RESEARCH INTEREST
Fat Replacers/ Fat Substitutes/ Fat Mimetics in Meat Products
Tenderization of Meat and Meat Products (Mechanical, Enzyme, Non-thermal)
Preservation of Meat and Meat Products
Processing of Meat, Poultry and Seafood
PUBLICATION
2025
Application of functional ingredients in meat products for appetite regulation: A promising strategy to address overconsumption
2025
Exploring the Efficacy of Oleogel as Fat Replacers in Meat Products: A Comparative Analysis of Various Oleogelators
2025
Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats
2025
Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications
2024
Development of Semolina Starch/Agar-Based Intelligent Films by Incorporating Butterfly Pea Flower Anthocyanins to Monitor The Freshness of Prawns
2024
Effect of Red Palm Olein and Glutinous Rice Flour Mixture as Fat Replacers on the Physicochemical, Rheological, and Microstructural Properties of Buffalo Meat Emulsion
2024
Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species
2024
BUTTERFLY PEA FLOWER-INFUSED QUINOA STARCH FILM AS A pH INDICATOR FOR SHELLFISH FRESHNESS ASSESSMENT
2024
Effects of Different Types of Starches on Katjang Goat Meat Emulsion Characteristics
2024
Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties
2024
Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes
2024
Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs
2024
The combined effect of ultrasound treatment and papain on the quality properties of beef
2024
A review on the processing technique, physicochemical, and bioactive properties of marine collagen
2024
Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
2024
COMPARISON OF PATTIES PRODUCED USING MEAT FROM VARIOUS ANIMAL SPECIES WITH BLACK-EYED PEAS AS THE PARTIAL MEAT SUBSTITUTE
2023
A Systematic Review of Butterfly Pea Flower (Clitoria ternatea L.): Extraction and Application as Food Freshness pH-Indicator for Polymer-Based Intelligent Packaging
2023
Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus
2023
Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives
2023
Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion
2023
Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes
2023
Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products
2023
Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects
2023
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?
2022
DIFFERENT PERCENTAGES OF BASIL SEEDS (Ocimum basilicium L.) AS HYDROCOLLOID IN BATTER COATING SYSTEM: EFFECT ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BREADED FISH FILLETS
2022
EFFECT OF FAT REPLACEMENT WITH DIFFERENT TYPES OF EGGPLANTS ON THE PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF CHICKEN SAUSAGES: A CHEMOMETRIC APPROACH
2022
Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application
2022
Physicochemical and Sensory Characteristics of Meatless Nuggets of Boiled Chickpea and in Combination with Oyster Mushroom
2022
Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées
2021
SUBSTITUTION OF FAT WITH VARIOUS TYPES OF SQUASHES AND GOURDS FROM THE Cucurbitaceae FAMILY IN THE PRODUCTION OF LOW-FAT BUFFALO MEAT PATTIES
2021
Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)
2021
Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system
2021
COMPARISON OF BOILING, STEAMING, AIR FRYING, DEEP-FRYING, MICROWAVING AND OVEN-COOKING ON QUALITY CHARACTERISTICS OF KEROPOK LEKOR (MALAYSIAN FISH SAUSAGE)
2021
Extraction of pomegranate peel and green tea leaves and their effects on the microbial, physicochemical, microstructural and sensorial properties of chilled-stored chicken meat
2021
Different Maturities and Varieties of Coconut (Cocos nucifera L.) Flesh as Fat Replacers in Reduced-Fat Meatballs
2021
Replacing animal fat with edible mushrooms: a strategy to produce high-quality and low-fat buffalo meatballs
2021
Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer
2020
Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature
2020
SCREENING OF NATURAL COLOURS FROM VARIOUS NATURAL RESOURCES AS POTENTIAL REUSABLE VISUAL INDICATORS FOR MONITORING FOOD FRESHNESS
2020
Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat
2020
Effects of leavening agents in batter system on quality of deep fried chicken breast meat
2020
REAL-TIME MONITORING OF FOOD FRESHNESS USING DELPHINIDIN-BASED VISUAL INDICATOR
2019
Production of Different Mushroom Protein Hydrolysates from Stem Bromelain Hydrolysis as Potential Flavourings in Chicken Soup
2019
Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)
2018
Potential Effect of Averrhoa bilimbi (belimbing buluh) Marinades on Tenderizing the Buffalo Meat Compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and Commercial Bromelain
2018
Effects of Fish Collagen Hydrolysate (FCH) as Fat Replacer in the Production of Buffalo Patties
2018
Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)
2018
Effects of Brine Concentration,Thickness and Microwave Finish Drying on the Textural Characteristics of Buffalo Jerky
2018
Polyphenol Compounds from Pomegranate (Punica Granatum) Extracted via Various Methods and its Application on Meat and Meat Products: A Review
2017
Effect of different cooking methods on physicochemical and sensory properties of Malaysian fish sausage (keropok lekor)
2017
Enhancement of the Keropok Lekor (Traditional Malaysian Fish Sausage) Nutritional Values by Substituting Tapioca Starch with Various High Protein Legume Flours as the Fish Flesh Filler