BTech (Hons) majoring in Food Technology- Universiti Sains Malaysia
MSc (Food Technology majoring in biopolymer)- Universiti Sains Malaysia
PhD candidate (Food Biotechnology)- Universiti Teknologi MARA Shah Alam
Norakma Mohd Nor obtained her Bachelor’s degree from Universiti Sains Malaysia in Bachelor of Technology (majoring in Food Technology) and MSc. Food Technology majoring in Biopolymer. She has more than 12 years experiences in teaching and researches. Her research interests mainly in fermentation technology, food biotechnology and waste utilization.
Areas of Expertise
42 Life Science
421 Biology and Biochemistry
Fermentation Technology, Food Biotechnology
Norakma Mohd Nor, Zaibunnisa Abdul Haiyee*, Wan Razarinah Wan Abdul Razak, Sharifah Karidah Syed Muhammad (2019). Enhancement and bioavailability of phenolic content in Kappaphycus alvarezii through solid substrate fermentation, Malaysian Journal of Fundamental and Applied Sciences, 15(6), 867-871.
Norakma M.N.*, Zaibunnisa A.H., Lai L.W., Givitha R. and Wan Razarinah W. A. R.(2018). Optimization of Solid State Fermentation Condition to Increase Total Phenolic Content and Antioxidant Activity in Seaweed (Kappaphycus Alvarezii) Extract, International Journal of Engineering and Technology, 7(4.14), 257-262.
Norakma M.N.*, Zaibunnisa A.H. and Wan Razarinah W. A. R.(2018). The effects of microbial fermentation on antibacterial activity of seaweed ( Kappaphycus alvarezii ) extracts, International Journal of Engineering and Technology, 7(4.18), 247-251
Zaibunnisa Abdul Haiyee*, Nor Izzatul Adyani Yahya, Norizzah Abd Rashid, Norakma Mohd Nor, Dzulkifly Mat Hashim (2018). Characterisation of Catfish (Clarias batrachus) Waste Oil:γ Cyclodextrin Inclusion Complex, International Journal of Engineering and Technology, 7(4.18), 161 -165.
Fazilah, A., Mohd Azemi, M.N., Karim, A.A., and Norakma, M.N. (2009). Physico-chemical properties of hydrothermally treated hemicellulose from oil palm frond, Journal of Agricultural and Food Chemistry, 57(4), pp 1527 – 1531. .(Impact factor :2.52).