Research has a profound impact on the study of life sciences and we continue to raise the bar by integrating this into our curriculum. The School's research strategy provides students with the opportunity to experience the research process to instill the passion for discovery.

Food Science & Nutrition
  • A far reaching area, this cluster seeks new insights into probiotics, live ‘friendly’ microbes that protect and prevent against disease, food supplements, nutraceuticals, encapsulation controlled release of food bioactive components and advanced processing technologies.
Health Sciences
  • This cluster encompasses research in infectious diseases which looks at disease causing agents and the drugs or chemicals that kill or slow them down. This cluster also addresses growing health problems in society especially molecular mechanism in the progression and treatment of diabetes and cancer.
Applied Biodiversity
  • This cluster investigates the use and conservation of biological resources. Application of this knowledge results in a more sustainable utilisation and protection of biological resources in areas such as environmental management, bioremediation, aquatic and plant biotechnology and industrial chemistry.
Research Grants
In recent years the school has been the proud receipient of various research grants amounting to more than RM2.1 million since 2010. This is directly attributed to the focused initiatives and commitment displayed by both our faculty and students.

These allocations were for the following ground-breaking areas of research in:
  • Elucidating the mechanism of action of bioactive compounds
  • Novel formulations in wound healing
  • Characterisation of metabolic markers for fungal infection
  • Development of chemical analogues to combat metabolic disorders
  • Microencapsulation technology for probiotic bacteria
  • Probiotics in health
  • Comparitive analysis and identification of genes and networks in model crops
  • Nutrigenomics in chronic disease
  • Nano delivery models in drug delivery
  • Sensory science and consumer behaviour
  • Recombinant cells as chemical factories
  • Novel functional food products