CURRICULUM VITAE. Warganegara (Citizenship)

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1 CURRICULUM VITAE affix a passportsized photograph A. BUTIR-BUTIR PERIBADI (Personal Details) Nama Penuh (Full Name) Ismail Fitry Bin Mohammad Rashedi Gelaran (Title): Dr No. MyKad / No. Pasport (Mykad No. / Passport No.) Warganegara (Citizenship) Bangsa (Race) Malaysia Malay Jawatan (Designation) Senior Lecturer Tarikh Lahir (Date of Birth) Jantina (Gender) Male 21 July 1981 Alamat Semasa (Current Address) Jabatan/Fakulti (Department/Faculty) E-mel dan URL ( Address and URL) ismailfitry@upm.edu.my No1, Jalan Kesuma 8/4C, Bandar Tasik Kesuma Beranang, Selangor. Tel: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM Serdang, Selangor. Tel: B. KELAYAKAN AKADEMIK (Academic Qualification) Nama Sijil / Kelayakan Nama Sekolah Institusi (Certificate / Qualification obtained) (Name of School / Institution) Bachelor of Food Science and Technology Tahun (Year obtained) Bidang pengkhusususan (Area of Specialization) Universiti Putra Malaysia 2003 Food Science and Technology Master of Science Universiti Putra Malaysia 2009 Food Chemistry and Biochemistry Doctor of Philosophy Massey University, New Zealand 2014 Food Technology (Meat Processing) C. KEMAHIRAN BAHASA (Language Proficiency) Bahasa / Language Lemah Poor (1) Sederhana Moderate (2) English Baik Good (3) Amat Baik Very good (4) Cemerlang Excellent (5) Bahasa Melayu

2 D. PENGALAMAN SAINTIFIK DAN PENGKHUSUSAN (Scientific experience and Specialisation) Organization Position Start Date End Date Expertise Technical Committee on Meat and Meat Products (SIRIM) Working Group on Ready To Eat Meat Products (SIRIM) Member Meat and Poultry Vice Chairman Meat and Poultry E. PEKERJAAN (Employment) Majikan / Employer Jawatan / Designation Jabatan / Department Universiti Putra Malaysia Tutor Department of Food Technology Universiti Putra Malaysia Senior Lecturer Department of Food Technology Tarikh lantikan / Start Date 25 th August th November 2014 Tarikh tamat / Date Ended - - F. ANUGERAH DAN HADIAH (Honours and Awards) Name of awards Title Award Authority Award Type Year Academic Awards Kepujian Dekan FSTM UPM Certificate 2002 and 2003 Pameran Reka RMC UPM Silver Medal 2003 Cipta & Penyelidikan Pameran Reka Cipta, Penyelidikan dan Inovasi RMC UPM Bronze Medal 2006 Non-Academic Awards 5 th MIFT-FST Student Seminar Perkhidmatan Cemerlang Malaysian Institute of Food Technology 1 st Prize (Poster) 2006 UPM Certificate 2005 and 2007 G. SENARAI PENERBITAN (Sila masukan nama pengarang, tajuk, nama jurnal, jilid, muka surat dan tahun diterbitkan) (List of publications author (s), title, journal, volume, page and year published) Journal Ismail-Fitry, M. R., Jinap, S., Jamilah, B., & Saleha, A. A. (2008). Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls. Journal of Food and Drug Analysis, 16(6), Nor-Khaizura, M. A. R., Zaiton, H., Jamilah, B., Rusul, R. A. G., & Ismail-Fitry, M. R. (2009). Histamine and histamine-forming bacteria in keropok lekor (Malaysian fish sausage) during processing. Food Science and Technology Research, 15(4), Cheong, C. K., Hajeb, P., Jinap, S., & Ismail-Fitry, M. R. (2010). Sulfonamides determination in chicken meat products from Malaysia. International Food Research Journal, 17(4), Ismail-Fitry, M. R., Paterson, A. H. J., Wilkinson, B. H. P., & Purchas, R. W. (2011). Initial work on developing a cooking protocol for producing re-structured meat under controlled conditions. Procedia Food Science, 1(Icef 11),

3 Brishti, F.H., Zarei, M., Muhammad, S.K.S., Ismail-Fitry, M.R., Shukri, R., & Saari, N. (2017). Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein. International Food Research Journal (Accepted) Books/Monographs Ismail-Fitry, M. R., Jinap, S., Jamilah, B., & Saleha, A. A. (2011). Effect of different time and temperature of various cooking methods on sulfonamide residues in chicken balls. In Environmental Earth Sciences (pp ). Proceedings Others Ismail-Fitry, M.R., Jinap, S., Jamilah, B., Saleha, A.A Reduction of Sulfonamide Residues during Various Home Cooking Methods. Presented at the 10th ASEAN Food Conference 2007, August 21-23, Kuala Lumpur, Malaysia. Ismail-Fitry, M.R. (). Apa Ada Dalam Sosej in Dewan Masyarakat (Disember ) H. PROJEK PENYELIDIKAN TERDAHULU(Past Research Project) Project No. Project Title Role Year Source of fund Status Fat replacement and Project leader Dec MOHE Ongoing mixing modification during processing to imitate the functions of fat in producing low fat meatballs Nov 2018 Development of Member MOHE Ongoing Standard Operation procedure (SOP) and Ingredients reformulation for the extension of frozen quail shelf life Antimicrobial of Member MOHE Ongoing various type of honey and its application on fresh chicken meat Kinetic Modelling Of Aerobic Microbial Population And Pseudomonas spp. For Shelf Life Prediction Of Cinnamomum verum Marinated Meat Fillets Under Isotermal And Dynamic Temperature Conditions Member MOHE Ongoing I. ID PUBLISHING (Publishing ID) Author ID Name Scopus Ismail-Fitry, M.R.

4 PENYELIAAN PELAJAR Master of Food Technology Name Title Year Aslinah Lee Nyuk Fong Nur Liyana Nordin Shangethaa A/P Happala Naidu Asmak Binti Abdul Zubir Atiqah Izyannie Binti Azizul Manal Michelle Cheah Yeah Wen The effect of adzuki beans flour on the quality characteristics of reduced fat meatballs Effect of Various Legume Flours on The Physicochemical and Sensory Properties of Keropok Lekor Optimization of Buffalo Meat Tenderizer Extracted From Candlenut, Red Dates and Jackfruit Leave using Response Surface Methodology Evaluation of Tilapia Fish Fillets Quality Coated with Chia Seed (Salvia hispanica L) and Basil Seed (Ocimum basilicium L) Effects of Leavening Agent Use in Batter System on Quality of Deep Fried Chicken Breast Meat Effects of Microwave Finish Drying on the Textural Characteristics of Buffalo Jerky Final Year Project Name Title Year Nur Fatin Najiha Binti Abdul Hamid Amalina Hanan Binti Amir Hamzah The Effects of Spondias Dulcis (Kedondong) and Streblus Asper (Kesinai) as Possible Tenderizer on the Texture and Sensory Properties of Buffalo Meat Application of Natural Local Plant Averrhoa Bilimbi and Saccharum Officinarum Extract on the Tenderization of Spent Hen Nur Wahidah Bt Mohd. Zamri Effect of Corn Silk on Quality Characteristics of Spent Hen Nugget Nurfazwin Binti Zulkafli Mohamad Anuar Bin Ibrahim Nurul Najihah Binti Azalanzazllay The Effect of Aloe Vera on the Physicochemical and Sensory Characteristics of Low Fat Beef Meatball The Effects Of Red Date, Candle Nut And Black Tea On Beef Tenderness The Effects Of Chia Seeds (Salvia hispanica) And Basil Seeds (Ocimum basilium) As Fat Replacer In Production Of Meat Patties Nor Ain Bt Ruhazi Nurul Syafiqah Binti Bahrudin Effect Of Different Thickness And Additional Of Dimple On The Characterization Of Buffalo Patty Effect Of Normal Salt, Celtic Sea Salt And Salt Flakes On The Physicochemical And Sensory Properties Of Buffalo Patties

5 Hamizueyza Binti Hamzah Haziqah Binti Hazemi Physicochemical Properties And Sensory Acceptability On The Selected Malaysian Beef Patties Consumer Perception Towards The Quality Of Beef Patties Based On Their Brands And Types