KUALA LUMPUR, Jan 7 – An innovative food processing activity focusing on the development of freeze-dried yogurt snacks was recently carried out at the Malaysia-Japan International Institute of Technology (MJIIT), Universiti Teknologi Malaysia (UTM) Kuala Lumpur.
The activities were conducted by team members from the Food Security Laboratory, demonstrating the application of freeze-drying (lyophilisation) technology to produce nutritious, shelf-stable snack products. Freeze-drying is a low-temperature dehydration process that removes moisture while preserving the natural colour, flavour, texture, and nutritional value of food. This technology is particularly suitable for creating high-quality food products with extended shelf life.
During the activity, yogurt-based snacks were prepared and decorated with a variety of fresh fruits, including banana, mango, jackfruit, pineapple, dragon fruit, and other locally sourced fruits. The prepared yogurt trays were then placed in the freeze-dryer, where the product underwent a controlled low-temperature dehydration process. Once fully dried, the final product became a light, crisp, and shelf-stable snack with concentrated flavour, demonstrating the potential of freeze-drying to enhance both product quality and stability.
The initiative demonstrated how conventional dairy products and fresh fruits can be transformed into value-added, healthy snack options that meet current consumer preferences for convenient, nutritious, and visually appealing foods. By combining yogurt with locally available fruits, the activity also showcased the versatility of freeze-drying technology in creating innovative snack formulations using diverse ingredients.
According to the organising team, the activity also served as a platform to highlight the technical capabilities and expertise of the Food Security Laboratory. “This initiative demonstrates the potential of freeze-drying technology in developing innovative and nutritious food products, while supporting research, teaching, and industry collaboration in food security and processing,” they said.
In line with UTM’s commitment to innovation and industry engagement, MJIIT, UTM Kuala Lumpur, is now ready to offer food processing services, including freeze-drying using a freeze dryer, to researchers, entrepreneurs, and industry partners interested in product development and small-scale food processing.
This initiative is a cornerstone of UTM’s commitment to sustainable food technology by translating theoretical knowledge into practical, applied research. By converting perishable dairy products into shelf-stable snacks, the project demonstrates an efficient processing approach that can help reduce food waste. Furthermore, the activity strengthens community–industry collaboration by providing access to advanced food processing infrastructure. Collectively, these efforts reinforce UTM Kuala Lumpur’s role as a premier innovation hub, where advanced processing technologies support real-world product development and commercial potential.