(Professor Dr.) Yaakob bin Che Man
(Professor Dr.) Yaakob bin Che Man
Areas of expertise:
Fats & oils, Halal Products
Yaakob Bin Che Man received his Diploma in Food Technology from Institut Teknologi Mara, Malaysia in 1976, BSc (High Honours) and MSc degrees in Food Technology in 1977 and 1979, respectively, both from the University of Tennessee, USA.
He began his career as a lecturer in the Department of Food Technology, Universiti Pertanian Malaysia in 1980. He obtained his Ph.D in Food Chemistry from the University of Illinois at Urbana-Champaign, USA in 1988. He served as Head of Department of Food Technology (1992 – 1993), twice as Deputy Dean of the Faculty of Food Science and Biotechnology (1993-1995 and 2000-2003), and Head of Bureau for Professional Services, Faculty of Food Science and Technology (2004-2005). He was promoted to full professorship in 1997.
Currently, he is the Founding Director of Halal Products Research Institute, Universiti Putra Malaysia.
His research focuses on the development of state-of-the-art rapid methods for oils and fats analysis in particular palm oil products, one of Malaysia’s highest revenue generating commodity. He passionately champions Halal science research providing new approaches for halal products authentication, using various instruments such as differential scanning calorimeter (DSC), Fourier transform infrared (FTIR) spectrometer, electronic nose (EN) technology and GC-TOFMS, for the benefit of Muslim ummah world over.
His research in these areas is well known through his publications in various international, regional and national journals, keynote papers, exhibitions and conference proceedings. To date, he has published around 600 papers to his credit.
The knowledge generated from his academic and R & D pursuits contributed greatly to Malaysia’s reputation as the world leader in high quality palm oil products and also placed Malaysia on a high profile as an International Halal Hub. These contributions could generally provide good quality of life for the whole of humanity.
Dr. Yaakob’s expertise is recognized nationally and internationally. He sits on the editorial boards of a number of international journals in the past and currently on the Journal of Food Lipids (USA), Journal of Food Agriculture and Environment (Finland), Journal of International Hospitality, Leisure and Tourism Management (USA), ASEAN Food Journal (Australian and Malaysia) and Pertanika Journal of Tropical Agricultural Sciences (Malaysia).
He has reviewed numerous scientific papers for several international journals such as Journal of Food Science, Journal of the American Oil Chemists’ Society, Journal of the Agriculture and Food Chemistry, International Journal of Food Science and Technology, Meat Science and many more. He is frequently invited to write reviews and feature articles for international journals as well as book chapters by international publishers such as The Oily Press of UK, AOCS Press, Marcel Dekkar and CRC Taylor & Francis of USA.
In 1996-1997, he was a Research Fellow in Palm Oil Research Institute of Malaysia (PORIM) during his sabbatical leave, and in 1997, he was a Visiting Professor of oils and fats at McGill University, Canada.
Dr. Yaakob is active in professional organization at national and international levels. He is currently the Honorary Secretary and a Fellow of the Malaysian Institute of Food Technology (MIFT), Professional member of the Institute of Food Technologists (IFT, USA), member of the American Oil Chemists Society (AOCS), member of the Malaysian Invention & Design Society (MINDS), past executive council member of the Malaysian Oil Scientists and Technologists Association (MOSTA) and past Chairman of the Food Chemistry and Biochemistry Sub-section, International Society of Food, Agriculture and Environment (ISFAE) based in Finland.
Over the years, Dr. Yaakob has received numerous awards and accolades: among others, the ‘First Prize UPM Research Award 2000’, the ‘Outstanding Paper Presentation Award’ from the American Oil Chemists Society in 2000, made the list of ‘Top 10 Scientists’ in Malaysia as compiled by the Ministry of Science, Technology and Innovation (MOSTI) for the year 2003/04, the ‘Khwarizmi International Award’ from the Iranian Research Organization for Science and Technology in 2004, ‘2004 Science & Technology Award’ from Malaysian Toray Science Foundation, ‘Vice Chancellor Award for Research Excellence 2004’ from Universiti Putra Malaysia, Gold (2005) and Silver (2006), Medal Awards in Geneva, Best Publication awards from MPOB from 2000 to 2006, Anugerah Melayu Cemerlang UMNO 2006, Anugerah Tokoh Akademik Negeri Terengganu 2006, made the list of Top 10 (Malaysia) & No. 1 (Universiti Putra Malaysia) Leading Scientists and Engineers in OIC Countries, and many more.
For his academic and scientific contributions, he has been cited in the Marquis Who’s Who in the World since 2000. For his contribution to society in general, he was awarded the Pingat Ahli Setia Sultan Mahmud (ASM) by the Kebawah DYMM Al-Wathiqu Billah Sultan Mizan Zainal Abidin Ibni Almarhum Sultan Mahmud Al-Muktafi Billah, Sultan of Terengganu in 2000.
1. Che Man, Y.B., Syahariza, Z.A., Mirghani M.E.S., Jinap, S. Bakar, J. 2005. Analysis of potential lard adultration in chocolate and chocolate products using FTIR spectroscopy. Food Chem. 90:815-819
2. Gan, H.L. Che Man, Y.B. , Tan, C.P., Nazimah, S.A.H. and NorAini, I. 2005. Characterisation of vegetable oils by surface acoustic wave sensing electric nose. Food Chem 89:507-518
3. Aida, A.A., Che Man, Y.B., Wong, M.C.V.L. Raha, A.R. and Son, R 2005. Detection of raw meat and fat of pig using PCR for Halal authentication. Meat Sc. 69: 47 – 52
4. Che Man, Y.B., Ammawath, W. and Mirghani, M.E.S. 2005. Determining alpha-tocopherol in RBD palm olein by FTIR. Food Chem. 90:323-327
5. Gan, H.L., Tan, C.P., Che Man, Y.B. , NorAini, I. And Nazimah, S.A.H. 2005. Monitoring the Storage Stability of RBD Palm Olein by using Electronic Nose. Food Chem 89:271-282
6. Che Man, Y.B., Gan, H.L., NorAini, I, Nazimah, S.A.H. and Tan C.P. 2005. Detection of lard adulteration in RBD palm olein using an electronic nose. Food Chem FOCH 90:829 – 835
7. Marikkar, J.M.M.N., Ghazali, H.M., Che Man, Y.B., Peiris, T.S.G. and Lai, O.M. 2005. Distinguishing lard from other animal fats in admixtures of some vegetable oils using liquid chromatography data coupled with multivariate data analysis. Food Chem. MS. 91:5 – 14
8. Che Man, Y.B. , Irwandi, J., Jinap, S. Yusof, S. Sugisawa, H. and Faujan, A. 2005. Effect of processing conditions and storage on retention of volatile components of durian leather. J Food Agric. & Environ. 3(1):65 – 71
9. Chu, B.S. Baharin, B.S., Che Man, Y.B. and Quek, S.Y. 2005. Comparison of selected adsorbants for adsorption and desorption of vitamin E from palm fatty acid distillate . J. Food Lipids 12 (1): 23-33
10. Syahariza, Z. A., Che Man, Y.B., Jinap, S. and Bakar, J. 2005. Detection of lard in cake formulation by FTIR spectroscopy. Food Chem. 92:365 -371
11. Ammawath, W., Che Man, Y.B.,, Baharin, B.S. and Abdul Rahman, R.B. 2004. Analysis of BHA in RBD palm oil and RBD palm olein using PLS based on FTIR spectroscopy. J. Food Lipids 12 (2):165 – 175
12. Loh, S.K., Che Man, Y.B., Tan, C.P., Osman, A. and Nazimah, S.A.H. 2003. Process optimization of encapsulated pandan (Pandanus amaryllifolius) powder using spray-drying method. J. Sc. Food Agr. 85(12):1999 – 2005
13. Miskandar, M.S., Che Man, Y.B., Yusoff, M.S.A. and Abdul Rahman, A. 2005. Quality of margerine: fats selection and processing parameters. Asia Pacific J. Clin. Nutr. 14(4): 402 -413
14. Norhayati, I., Che Man, Y.B., Tan, C.P. and NorAini, I. 2005. Monitoring peroxide value in oxidized emulsions by FTIR spectroscopy. Eur. J. Lipid Sci. Technol. 107:886 -895
15. Ammawath, W., Che Man, Y.B.,, Baharin, B.S. and Abdul Rahman, R.B. 2006. Multivariate determination of propyl gallate in RBD palm olein using PLS and PCR based on FTIR spectroscopy. J. Food Lipids 13 (1):1 – 11
16. Miskandar, M.S., Che Man, Y.B., Yusoff, M.S.A., NorAini, I. and Abdul Rahman, A. 2005. Effects of emulsifiers on crystallization properties of low-melting blends of palm oil and olein. J. Food Lipids 13 (1):57 – 72 )
17. Ammawath, W., Che Man, Y.B., Abdul Rahman, R. and Baharin, B.S. 2006. A FTIR spectroscopic method for determining butylated hydroxytoluen in palm olein and palm oil. J. Am. Oil Chem. Soc. J10982 83(3):187 -191)
18. Nor Hayati, I., Nor Aini, I., Aminah, A., Mamot, S. Nor Lida, H.M. and Che Man, Y.B. 2006. Polymorphic modification of anhydrous milkfat as affected by the addition of palm stearin. J. Palm Oil Res. (Special Issue) April 2006 58 – 64
19. Mirghani, M.E.S., Che Man, Y.B. and Hussein, I.H. 2006. Physicochemical characteristicss of Argessi (Chrozophora brochiana), kenaf (Hibiscus cannabinus) and Loofah (Luffa cylindrica) seed oils. Sudan J. Agric. Res. 6:53 – 60
20. Zawiyah, S., Che Man, Y.B., Nazimah, S.A.H. and Chin, C.K. 2006. Determination of organochlorine and pyrethroid pesticide in fruits and vegetables using solid phase extraction clean-up cartrigde. J. Chrom. A 1127:254 – 261
*a full list of publications will be provided to anyone who is interested.
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