LKC FES academics collaborate with NanoMalaysia Berhad to develop innovative food freshness sensor

UTAR took another significant step in advancing research and industry partnerships through the signing of a research agreement with NanoMalaysia Berhad (NMB) and its partners under the REVOLUTIoNT – Graphenovation Programme.

This collaborative project focuses on developing an innovative sensor tag for food freshness monitoring. By integrating advanced nanomaterials with sustainable approaches, the project aims to address global challenges in food safety and quality, ultimately reducing food waste and enhancing consumer protection.

The research is spearheaded by a team of academics from the Lee Kong Chian Faculty of Engineering and Science (LKC FES), led by Dr Tan Chun Hui, Head of Programme for the PhD (Sc) and MSc programmes, as project leader. The team also includes Ir Prof Dr Chee Pei Song, Chairperson of the Centre for Healthcare Science and Technology; Prof Ts Dr Lim Eng Hock, Chairperson of the Centre for Communication Systems and Networks; and Dr Low Jen Hahn. 

This multidisciplinary effort leverages expertise across diverse fields to translate cutting-edge research into practical solutions with strong commercialisation potential. Their earlier work on food sensor technology was also featured in September 2025 issue of UTAR R&D News.

Expressing his enthusiasm, Dr Tan said, “This collaboration highlights how academic research can be translated into innovative solutions with real-world impact. By working closely with industry, we hope to create technologies that benefit society, address food safety challenges, and support Malaysia’s innovation ecosystem. I would also like to sincerely thank UTAR for its strong encouragement and continuous support, as well as the initial support provided through the UTAR Research Fund (UTARRF) and the UTAR Innovation Fund (UTARIF), which laid the foundation for this project.”

This collaboration marks another milestone in UTAR’s commitment to impactful research and sustainable innovation. It also aligns with the United Nations Sustainable Development Goals, SDG 3: Good Health and Well-Being, SDG 9: Industry, Innovation and Infrastructure, and SDG 12: Responsible Consumption and Production.