PhD (Enzyme Technology)

MSc (Food Sci & Nutrition)

BSc. (Food & Sci Technology) 

Dip. in Confectionery Technology, Central College of the German Confectionery, Sollingen, Germany

Chocolate and cocoa products, Fat and Oils, Fat Modification, Enzyme Technology, Confectionery ingredient

1. Enzymatic synthesis of structured lipids
2. Chocolate and cocoa products development  

1.                   DEVELOPMENT OF ANTI-BLOOMING AGENT FOR CONFECTIONARY FATS, 03-01-01-02-SF0522, Sciencefund, 1/7/08-30/6/2010. RM185,000, Project Leader

2.                   Development and Optimisation of Enzymatic Extraction Method of Carrageenen Using Aspergillus Niger UKM-GUP-NBT-08-27-104 Geran Universiti Penyelidikan (GUP) 1/6/08-31/5/2011, RM50,000, Project Leader

3.                   Development of Low Calorie Cocoa Butter substitutes (Lc-CBS) through enzymatic interestification of palm productGeran Universiti Penyelidikan (GUP), 1/1/08-31/12/2010, RM 360,000, Project Leader

4.                   The Effect of Processing on The Antioxidant Activity of Tropical Fruits and its Waste Product and The Production of Functional Ingredients, UKM-GUP-NBT-08-27-103, Geran Universiti Penyelidikan (GUP), 1/6/08-31/5/2011, RM70,000, Co-researcher

5.                   UKM-OUP-NBT-27-134/2008, Dana Operasi Universiti Penyelidikan, Nanoteknologi dan Bahan Termaju, 1/6/08-31/12/08, RM86500, Group Leader

6.                   Development of specialty fats and lipids modification for food and nonfood products, 5-01-02-SF0199, Oct/2006-Oct/2008, Co-Researcher, RM 190,400

7.                   Extraction and characterization of fine chemicals from natural lipids, 05-01-02-SF0186, Oct/2006-Oct/2008, Co-Researcher, RM 185,900

8.                   Penggunaan Lemak dan Minyak sawit Merah di Dalam Produk daging Terproses  (PPPP(W)/2006-2007, – KUIM, Co-Researcher, RM 50,000. 

9.                   Study on conversion reactions mechanism of fatty acids into oleochemical substances, UKM-ST-01-FRGS0009-2006-2009, Co-Researcher, RM61.000.

10.                Enzymatic synthesis of structured lipids containing arachidic and oleic acids from locally available vegetable fats (IRPA: 01-02-02-0016-EA175); 2002-2005, Co-Researcher, RM 152,000

11.                The influence of goat’s milk fat on the crystallization properties of cocoa butter and cocoa butter alternatives (UKM: S/8/99);  1999 – 2001,  Project Leader, RM 17,500

12.                The development of e-noise (AP 2/2000)  2001-2002, Co-Researcher, RM 530,000

13.                Development of chocolate confectionery using Malaysian cocoa beans and vegetable fats (IRPA :  03-04-07-0302), 1996 – 1998,  Project Leader, RM 353,400

14.                The effect of roasting technique on cocoa flavour characteristics of Malaysian cocoa beans (IRPA:  03-04-07-0307), 1999 – 2000, Project leader, RM 109,000

Novizar Nazir, Nazaruddin Ramli, Djumali Mangunwidjaja, Erliza Hambali, Dwi Setyaningsih, Sri Yuliani, Mohd. Ambar Yarmo, Jumat Salimon. 2009.   Extraction,  Transesterification and Process Control in Biodiesel Production from Jatropha curcas. Eur J Lipid Sci. Techol.  In Press, accepted manuscript (ISI/Scopus-cited publication)

Nazaruddin, R., Syazila, A.S and Wan Rosnani, A.I., 2008.  The effect of vegetable fat on the physicochemical characteristics of dates ice-cream.  International Journal of Dairy Technology, 60, 265-269. ISBN 9264045902 (ISI/SCOPUS-cited publication)

Khairiah Hj Badri, Jumat Salimon, Mamot said, Mohd Ambar yarmo, Nazaruddin Ramli, Mohd Firdaus Mohd Yusoff. 2008. Editor : Prosiding Seminar Minyak dan Lemak Kebangsaan 2008 (SMILE 2008).Pusat Penerbitan dan Percetakan Univer Kebangsaan Malaysia, Bangi, Selangor, MAL. ISBN 978-967-5048-35-7

Nazaruddin Ramli,  Lim KS, Osman Hassan, Mamot Said., 2006.  Effect of pulp preconditioning on the content of catechin and xanthine alakolids in cocoa beans during fermentation.  Industrial Crops and Products, 24 (1): 87-94 (ISI/SCOPUS- cited publication)

Nazaruddin Ramli , Osman Hassan,   Mamot Said,  Wahid Samsudin, and  Nor Aini Idris.  2006.  Influence of roasting conditions on volatiles flavor of roasted Malaysian cocoa beans. Journal of Food Processing and Preservation. 30 ( 3),  280-298 (ISI/SCOPUS- cited publication)

Nazaruddin Ramli, Nur Zamzarina A. Zawawi, Zalifah Mohd Kasim and Nor Aini Idris. 2006.  Sensory Evaluation and Physical Characteristics of Chocolate Using Goat's Milk, International Journal of Dairy Science, 1(2 ): 146-154 (ISI/SCOPUS- cited publication)

Nazaruddin Ramli & Suriah Abdul Rahman, 2005. KOKO DAN COKLAT: SUMBER, PEMPROSESAN DAN NILAI PEMAKANAN, Dewan Bahawa Pustaka, ISBN983-62-8031-6, 187 pages (Book)

Yap Kian Chee Samuel, Sri Nurestri Abdul Malek, Nazaruddin Ramli, 2005, Essential oils in the leaves of cocoa (Theobroma cacao L.) clone UIT1 and NA33,  J. essent. oil res, 17(3): 312-313 (ISI/SCOPUS- cited publication)

Nazaruddin Ramli, Mamot Said, and Neoh Tze Loon, 2005. Physicochemical characteristics of binary mixtures of hydrogenated palm kernel oil (HPKO) and goat’s milk fat (GMF), Journal of Food Lipids, 12 (3), 243-260. (ISI/SCOPUS- cited publication)

Teoh C. Ming, Nazaruddin Ramli , Ooi T. Lye ,  Mamot Said  and Zalifah Kasim. 2005.   Strategies for decreasing the pour point and cloud point of palm oil products, Eur J Lipid Sci.  Technol. 107, 505-512 (ISI/SCOPUS - cited publication)

Osman, H, R. Nazaruddin, S.L. Lee. 2004. Extracts of cocoa (Theobroma cacao L.) leaves and their antioxidation potential.  Food Chemistry, 86, 41-46. (ISI/SCOPUS- cited publication)

Ayub, M.Y., Too, C.M., Mohd Rosni, S. & Nazaruddin, R. 2002. Effect of curry powder on the growth of Listeria  monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 in cook-chill beef dish. Sains Malaysiana 31:179-188. (SCOPUS- cited publication)

Nazaruddin, R., Osman, H., Nor Azlina, AZ., 2001.  Pembentukan Sebatian Pirazin Dari Tindakbalas Model Antara Likur Koko Dengan Glukosa dan Asid Amino.  Sains Malaysiana, 30 :119-133 (SCOPUS- cited publication)

Nazaruddin R., Ayub M.Y., Mamot S., Heng C.H. 2001.  HPLC Determination of Methylxanthines and Polyphenols Levels In Cocoa and Chocolate Products, Malaysian Journal Analytical Science, Vol. 7(2), page 377-386

Nazaruddin, R., Suriah A.R, Osman, H., Ayub M.Y., Mamot, S., Lim LS & Ng W.F 2000.  Caffein and Theobromine Levels in Chocolate Couverture and Coating Products. Mal. J. Nutr. 6: 55-63.

Ayub, M.Y., Nazaruddin, R. & Sachan, D.S. 2000. Kandungan karnitina plasma dan hati dalam tikus yang diberi suplemen karnitina dan perlakuan aflatoksin B1. Sains Malaysiana 30: 135-141. (SCOPUS- cited publication)

A R Md. Ali, L M Moi, A Fisal, R Nazaruddin,  S Sabariah 1998.  The Application of Borneo Tallow in Dark Chocolate Shell, J Sci Food Agric, 76, 285-288 (ISI/SCOPUS- cited publication)