MIFT COUNCIL

Dr Koh Yew Ming is currently a Consultant in ISO17025, coaching the laboratories in development of quality management system (QMS) and training the laboratories in method validation/verification, statistical analysis, measurement uncertainty, risk assessment, internal audit, root cause analysis of nonconforming works in compliance with ISO17025 requirements.

Dr Koh was the General Manager of Eurofins Laboratories in Malaysia, where he delivers his skills and experience by developing market, business and laboratory operations. Prior to joining Eurofins, he was with KLK OLEO as Head of Technical Services since 2015, successfully launched and secured the market shares for 8 new oleochemical products within 5 years, an achievement made possible by Dr Koh and his team.

Before KLK OLEO, Dr Koh was responsible for Technical and Laboratory Operation at ALS Laboratories in Malaysia and Indonesia since 2003. He has spent more than 20 years on various platform technologies in chemistry and microbiology, covering a wide range of applications in environmental, food & pharma and occupational health & safety testing.

Dr Koh was the Malaysian Institute of Food Technology (MIFT) Honorary Treasurerfrom 2014 to 2016 and MIFT President from 2016 to-date. He was the Chairman of the Federation of Institute of Food Science and Technology ASEAN (FIFSTA) from 2020-2024, a Fellow Member of Malaysian Institute of Chemistry (IKM), Member of Malaysian Industrial Hygiene Association (MIHA), Member of Malaysian Institute of Materials and International Affiliate Member of American Industrial Hygiene Association (AIHA).

Dr Koh is also currently the Assessor for Department of Standards Malaysia and American Industrial
Hygiene Association for ISO17025 laboratory accreditation program. A graduate from the University of Science Malaysia (USM), Dr Koh holds a Ph.D. degree in Analytical Chemistry and BSc (Hons) in Pure Chemistry.

When not hard at work, he enjoys watching movies, hiking, traveling and hunting for good foods.

Professional Experience

She has served the local and major food companies such as Fimajaya Foods, Upali, Nestle, Dutch Lady and Abbott Laboratories for nearly 30 years. Her major involvement is in Quality Assurance and Regulatory Affairs. She was formerly the Technical Committee Chair for FMM (Federation of Malaysian Manufacturers) Food Manufacturing Group (MAFMAG) for one term before her retirement in 2018. She has been actively involved in MAFMAG Technical Committee for more than 15 years representing various range of food manufacturers in Malaysia. Being a veteran in the food industry, she has represented the industry in various Technical Working Group in SIRIM, Ministry of Health and other related Agencies. She has also participated in CODEX Alimentarius meetings at national and international level.

Academic Qualification

• B.Sc in Food Science and Nutrition, UKM Bangi
• Diploma in Food Technology, UiTM Shah Alam

Professional Body

• MIFT Life Member & Vice President for 2020 – 2024
• Nutrition Society of Malaysia (NSM) Life Member

Professional Experience

Dr Yeo Siok Koon is currently an Associate Professor in Taylor’s University, Malaysia. She has served the education industry for almost 10 years and her passion in teaching is recognized with several awards received for excellence teaching in the academia area. She is also an active researcher with her research work focuses on probiotics and prebiotics. Her main research objective is to develop food products with enhanced functional properties. To date, she has published more than 40 refereed and indexed journals and book chapters. She has also genuinely shared her findings and knowledge in various national and international conferences. She has been actively involved in MIFT activities since 2015.

Academic Qualification

• PhD Food Biotechnology (USM)

Professional Body

• MBOT
• MIFT

Professional Experience

• Senior Lecturer at the Department of Resource Management and Consumer Studies, Faculty of Human Ecology Universiti Putra Malaysia (Present)
• Regulatory Affairs Executive at Etika Beverages Sdn Bhd (April 2016-May 2018)
• Food Science & Technology Officer, Ministry of Health Malaysia (March 2015- March 2016)

Academic Qualification

• Doctor of Philosophy in Community Nutrition (Universiti Putra Malaysia)
• Master of Food Technology (Universiti Putra Malaysia)
• Bachelor of Science (Hons) in Food Science and Technology (Universiti Teknologi Mara)

Professional Body

• Lifetime Member of Malaysia Consumer and Family Economy Association (MACFEA)
• Professional Member of Malaysia Institute of Food Technology (MIFT)

Professional Experience

Kenny started from the foundation of Research and Development in the areas of seasoning and sauces. Over the years, he has gained experience in sales, production and warehouse management. At the formative years of the company, he has been entrusted with the task of setting up Food Quality and Food Safety certification in his company which he is the Management Representative since its conception. He is also involved with the design and built of the current manufacturing plant. Today he is the head of the technical division of the company overseeing the systems of the company related to food safety and quality.

He is passionate about helping the SME in product development and production processing machinery both locally and around South East Asia region. He has been invited to be an advisory panel for several local and private universities on their food program. Occasionally, Kenny is also invited as a judge for national food competitions.

• 20 years in the Food industry
• Head of Technical Operations – QA, QC and R&D
• Lead Auditor
• Head of R&D Seasoning and Sauces Division
• Head of Regulatory Affairs
• Management Representative for Food Safety Committee
• Advisor to the Halal Committee
• Member of Internal OSHA Committee
• Consultant for development of snack products for manufacturers
• Consultant for laboratory setup for SME Food industry

Academic Qualification

• BSc (Hons) Chemistry, University Science Malaysia

Professional Body

• Malaysian Institute of Food Technology, MIFT Hons Treasurer 2020-present
• MIFT Coopted Council 2016-2020
• Member of MAFMAG, FMM
• Member of Taylor’s SBS Bachelor of Science (Hons) Food Science Industry Advisory Panel (IAP) 2021-2023
• Member of UKM Master in Food Safety and Assurance Program Advisory Panel, Universiti Kebangsaan Malaysia
• Member of Malaysian Food Analysts Council, Ministry of Health Malaysia
• Director of K.I.S.M Sdn Bhd (KISM)

Professional Experience

Dr Wendy is a Senior Lecturer at Taylor’s University, since 2014 to present. She is the module leader for Food Safety and Quality Management, Food Safety and Sanitation, and the Food Packaging and Labelling module that offer to degree programme. Beside her teaching roles in campus, she has been appointed with multiple administrative duties. She is appointed as Stream Coordinator from 2017 to 2019, and she is a School Programme Committee (SPC), since 2018 to present. In 2022, she has been appointed as Committee for Curriculum, Design, Assessment and Delivery (CDAD) for her school and faculty. Apart from teaching, she is very passionate in the research of food safety, food sustainability, food functionality and phytochemistry related studies. Now, she is the selected project leader for FRGS grant title of “Characterisation of edible insect (black soldier flies) gelatine extracted by acid and alkali pre-treatment and the application in the development of protein rich marshmallow”. She is also an active co-researcher for FRGS grant title of “Investigation of water-electrolysis generated ozone on aromatic ring-based pesticide degradation and heavy metals elimination in producing high quality attributes local grown chilies (Capsicum annuum L.): A new approach of postharvest greener technology”. For further academic and research related credentials, kindly please check/click from here. On top of above duties and roles, she is a Food Handler Training Instructor registered under Ministry of Health and she is attached to Taylor’s University SLPM for all food handler training course.

Academic Qualification

• Doctorate degree (PhD) in Food Safety, UPM

Professional Body

• • Malaysia Board of Technologist (MBOT), Graduate Technologist, since Oct 2022 (National)
• Persatuan Pengusaha & Tenaga Pengajar SLPM (MySLPM), Associate member, 2020 to 2022 (National)
• Malaysian Association for the Study of Obesity (MASO), Member, 2018 to 2022 (National)
• Research Chefs Association (RCA), Affiliate Member, 2017 to 2022 (International)
• Malaysian Institute of Food Technology (MIFT), Life member, Since 2009 (National)
• Institut Kimia Malaysia (IKM) (Malaysian Institute of Chemistry), Member, 2009 to 2022 (National)

Professional Experience

• Apr 2018 – Present: Chief Consultant, Managing Director, Everest 23 Professional Solutions Sdn. Bhd.
• Oct 2015 – Mar 2018: Food Safety Country Channel Manager, 3M Malaysia Sdn. Bhd.
• Sep 2012 – Sep 2015: Food Safety Professional Service, 3M Malaysia Sdn Bhd
• June 2010 – Sep 2012: QA Manager, LF Asia Sdn Bhd
• June 2004 – June 2010: Jr. Microbiologist – QA Manager, Depco United Sdn Bhd

Academic Qualification

• BSc in Microbiology (Hons), minor Management USM Penang, 2001 – 2004

Professional Body

• Malaysian Institute of Food Technology, Council Members (lead Academy) 2022/2024
• Malaysian Institute of Food Technology, Co-opted Council Members (lead Academy) 2020/2022
• Malaysian Institute of Food Technology, member since 2018

S.R. CHANDRAPRASAD
CHIEF CONSULTANT & TRAINER EVEREST 23 PROFESSIONAL SOLUTIONS SDN. BHD. (1257143-W)
+6012-472 5067
chandra@everest23.com.my
linkedin.com/in/chandraprasads-rajangan-732731b@Everest23ProfessionalSolutions
www.everest23.com.my

EDUCATION

BSc (Hons.) in Microbiology minor in Management Universiti Sains Malaysia 2002 – 2004

EXPERTISE

• Microbe testing in food, beverage, dairy and pharmaceutical products.
• Pathogen control in food / pharma premises
• ISO17025, HACCP, ISO22000 & FSSC22000
• Hygiene management
• Food safety
• Business Coaching & Leadership Building
• Organizational Transformation
• Organizational Resilience

PROFILE

Mr. S.R. CHANDRAPRASAD has about seventeen years of experience in the Food and Pharmaceutical Industry in both plant and laboratory setting, including business management and professional technical support for microbiological laboratory consumables. In the healthcare field since 2012. Chandra has been helping companies to improve their internal audit systems and assisting to build the internal team and system to handle audits, including providing third party auditing services for systems like GMP, HACCP, ISO22000 and ISO17025. He is also experieced in the sanitation validations and hygiene management systems, food safety for hospital food, as well as other non-clinical applications involving microbial detection. He has more than ten years’ accumulation of skills in training and workshop development and review, consultation and technical troubleshooting. Trained in a wide spectrum of Food Safety systems and manufacturing standards, he has profound understanding of the industry’s needs and anomalies, laboratory workflows and set-ups as well as the latest microbiological tests and methods. A unique speaker and coupled with capabilities in effective and fit-for-purpose services, he is able to engage diversified audiences across all organization levels and related fields. He has actively designed, delivered and given more than 30 major trainings, talks and workshops to date.

EXPERIENCES & AFFILIATIONS

• Registered FoodAnalyst – Chemical, Microbiology, Biotechnology & Physical (MJMM0899)
• FoodAnalyst Council Member at Ministry of Health (appointed 2020) • Certified HRDF Trainer (TTT/21266)
• MIFT Council Member for 2020/2022
• Certified PCQI by IFPTI, US
• Lean Six Sigma Green Belt
• FSSC 22k, BRC, HACCP, ISO14k, OSHAS 18k, ISO22k, ISO 17025, GMP, GLP

Publications White paper on the application of ATP, ADP and AMP detection assays for food safety, surface sanitation, as well as hospitals and healthcare sanitation. (2019) Abdul Aziz, et. al. (2017). Enumeration and identification of spoilage lactic acid bacteria in chilled food products using 3MTM PetrifilmTM Lactic Acid Bacteria Count Plate, Poster session presented at the International Association fo Food Protection, Tampa, Florida, USA. Park,Y. H., et. al. (2016). Application of Probiotics for the Production of Safe and High-quality Poultry Meat. Korean Journal for Food Science of Animal Resources, 36(5), 567-576. http:// doi.org/10.5851/kosfa.2016.36.5.567. Abirami, N., et. al. (2016). Evaluation of commercial loop-mediated isothermal amplification based kit and ready-to-use plating system for detection of Salmonella in naturally contaminated poultry and their processing environment. Food Control, 70(), 74-78. doi: 10.1016/j.foodcont.2016.05.035

CAREER PATH

• CHIEF CONSULTANT & GENERAL MANAGER: Everest 23 Professional Solutions Sdn. Bhd. 2018 – present
• FOOD SAFETY COUNTRY CHANNEL MANAGER: 3M Malaysia Sdn. Bhd. 2015 – 2018
• FOOD SAFETY PROFESSIONAL SERVICE: 3M Malaysia Sdn. Bhd. 2012 – 2015
• QA MANAGER LF: Asia Malaysia Sdn. Bhd.(currently known as DCH Contract Manufacturing Sdn. Bhd.) 2010 – 2012
• QA MANAGER, JR. MICROBIOLOGIST: Depco United Sdn. Bhd. 2004 – 2010

Professional Experience

Teaching Area

• MSc: Advanced Food Analysis & Innovative Food Product
• BSc: Food Product Development, Sensory Evaluation of Food, Instrumental Analysis of Food & Introduction to Food Science & Technology

Position Held

• Industrial Linkage & Alumni, Faculty of Applied Sciences (1/6/2013- 31/5/2015)
• Project Manager Trans 4U, Go Global: Student (1/3/2015-1/3/2017)
• Head, International Student Development, Office of International Affairs (OIA) (1/10/2014 – 15/9/2019)
• Head, Planning and Monitoring Student Action Plan, University Transformation Division (BTU) (15/9/2019 until now).

Academic Qualification

• Doctor of Philosophy (PhD) (2009), Universiti Kebangsaan Malaysia
• Master of Science (MSc) (2002), University Putra Malaysia
• BSc in Food Science (Honors) (1998), University of Nottingham, UK

Professional Body

• MIFT Council Member 2024-2026
• MIFT Professional Member
• AJK Pemilihan Juru Analisis Malaysia (Kementerian Kesihatan Malaysia)
• ASEAN International Mobility for Students (AIMS) – Facilitator for Food Science & Technology Working Group

Professional Experience

• 2016-2021: Application Technologist, Matrix Flavours & Fragrances
• 2021- present: Head Application Technologist, Matrix Flavours & Fragrances
• 2023 & 2024: Guest lecture for Monash Professional Development Education Series

Academic Qualification

• 2016: B.Sc (Culinology)

Professional Body

• MIFT

Professional Experience

• Collaborative Project (2019 till present) with Medklinn Company on the application of ozone technology used in food field.
• Collaborative Project (2023) with Hernan Company – designed and executed sensory project on development of Musang King ice cream.
• Internal Quality Audit (IQA) team, Taylor’s University (2018 till present)
• CDAD member, Taylor’s University (2020 till present) – provide guidance and support in curriculum development and delivery.
• Advisor for Student National Competition, Research Chefs Association (RCA) Student Competition (2020-2022)

Academic Qualification

• Master in Food Science, Universiti Malaysia Terengganu
• Bachelor in Food Science (Honours) Food Service and Nutrition

Professional Body

• Research Chef Association (RCA) – Affiliate member (2017 till present)
• Malaysia Institute of Food Technology (MIFT) –Professional member (2017 till present)
• Malaysia Institute of Food Technology (MIFT) – Co-opt member (2022 till 2023)

Professional Experience

Seow is currently a Senior Lecturer at the Department of Food Science and Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam. He gives lectures on Food Commodity Processing Technology, Food Ingredients Technology, Chemistry of Food Commodities, and Food Preservation Technology to the postgraduate and undergraduate students. His research interests include Functional Foods, Food Innovations, Texture-Modified Foods, Food Analysis, and Industrial Problem Solving. He has about 10 years of research experiences working on various projects with the local food industries and the Ministry of Health, Malaysia.

Academic Qualification

• Postdoctoral Fellow (Food Structure) – Universiti Sains Malaysia
• Doctor of Philosophy (Food Chemistry) – Universiti Sains Malaysia
• Master of Science (Food Analysis & Quality Control) – Universiti Sains Malaysia
• Bachelor of Technology (Honours) Food – Universiti Sains Malaysia

Professional Body

• Malaysia Board of Technologists (MBOT) – Professional Technologist
• Malaysian Institute of Food Technology (MIFT) – Council Member
• Young Scientists Network – Academy of Sciences Malaysia (YSN-ASM) – Member

Professional Experience

• Leading food hygiene layout planning, formulation & operation flow, machineries sourcing & automation design advisory & project management
• Active role as Technical Director in delivering Food Safety, Traditional Medicines GMP, Health Supplements GMP, ISO 9001 Quality Risk Assessment & Food Safety Management System Advisory projects and trainings.
• Registered Food Safety Consultant by MIFT Malaysia, leading national and international advisory projects for SMEs and MNCs sectors in Malaysia and Myanmar.
• Accredited trainer for custom in-house or public training & food safety qualifications by HRD Corp & International Highfields

Academic Qualification

• Bachelor of Food Technology (USM) – 1999

Professional Body

• Registered Food Safety Consultant by MIFT Malaysia
• Accredited Trainer by HRD Corporation
• Approved MOH Food Handler Trainer
• Approved Trainer by International Highfields
• Life member MIFT Malaysia
• Life member Institute of Quality Malaysia

Professional Experience

• 1973 to 1978 Production Manager, gourmet foods ,Singapore
  Responsible for meat processing factory operation
• 1978 to 2002 Technical Director, Dutch Lady milk Industries 
  Responsible for factory operation, quality assurance, Research & Development, Capital Investment. Productivity improvement

• 2002- 2005 Executive Director, Partners-In- Quality Consultancy
  Responsible for management, quality system training and consultancy ,ISO, HACCP,  Zero defects, lean management.

Academic Qualification

• B food technology ,Massey University,New Zealand
• 1972 Post graduate Business studies,Otago University,New Zealand

 Professional Body

• Fellow member of Malaysian Institute of Food Technology

Professional Experience

Ms Hasimah has more than 37 years of experience in food research, research management, technology transfer and consultancy. She has held the positions of Deputy Director-General (Research), Deputy Director- General (Development & Operations), Director of Food Science & Techn. Research Centre, Director of Strategic Planning & Innovation Management Centre, Deputy Director for the Food Processing & Product Development Programme and also the Agriculture Standards Development Programme at the Malaysian Agricultural Research and Development Institute (MARDI);

Her area of expertise is in food product development, thermal processing, low temperature preservation as well as development and auditing of Hazard Analysis and Critical Control Point (HACCP) food safety assurance systems. She is a certified process supervisor for thermally processed low acid and acidified foods, USA; a certified HACCP quality manager recognised by the New Zealand Qualification Authority and a Registered Food Analyst in Malaysia. Her research involved development and processing of tropical crops, where convenience food were developed and improved for the food industry.

She is consultant to food companies developing HACCP systems and solving technical issues as well as fact finding and policy setting projects in agriculture. She is also one of the technical experts for food commodity standards at the national and international level to protect consumer interests.

Academic Qualification

• B.Sc. (Hons) in Food Science, University of Reading, United Kingdom (1984)
• M.Sc. (Distinction) in Food Process Engineering, University of Reading, United Kingdom (1989)

Professional Body

• Malaysian Institute of Food Technology (MIFT)