ASSOCIATE PROF. DR. AHMAD SALIHIN BIN HJ BABA
|Institute of Biological Sciences|
|Faculty of Science|
|Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, W.Persekutuan Kuala Lumpur, Malaysia|
|Total Articles in Publication List||17|
|Articles With Citation Data||17|
|Sum of the Times Cited||199|
|Average Citations per Article||11.71|
|This information is generated from http://researcherid.com|
Ahmad Salihin Baba is an Associate Professor in Biochemistry Division, Institute of Biological Science, Faculty of Science at University of Malaya, where he has been since 1992. He received a B.Sc (Hons, Physiology) from Monash University in 1985, and Ph.D. in Nutritional Biochemistry from the University of Nottingham in 1992. While teaching and doing research he also contributes to the University of Malaya’s Students Affairs and Development by serving as Principle of 4th, 5th and 12th Residential Colleges during 1993-1998 and 2003-2012.
Dr. Ahmad’s academic development started in Malacca Historical State by attending primary education at Jasin English School (1970-1975) and secondary education at the Muzaffar Shah Science School, Ayer Keroh (1976-1980). While at Monash University, Melbourne, Australia (1982-1985) he became fascinated by the way the integrity of cellular functions being very much dependent on the supply of nutrients which act as source of energy, building blocks and regulators. He pursued further interest in nutritional biochemistry by studying nutrients-hormones interactions on muscle and fat tissues at Nottingham University, England (1988-1991). Upon returning to Malaysia in 1992, Dr Ahmad lead a nutrition and production group working on meat and dairy goat under semi-intensive and tree crop-livestock production systems. Feed and food has tremendous nutritional and therapeutical effects on the health and functions of the gastrointestinal tract. Here Dr Ahmad further appreciates the unique roles gut bacteria play in the upgrading of feed and food resources for animals and humans. Towards this end, he has complimented research on rumen-microbial degradation of feed resources to yield microbial protein (animal-nutrition) with phytochemically-improved probiotic fermentation of milk to yield improved digestible products (yogurt, cheese and ice-cream) with therapeutical (anti-diabetic, anti-hypertensive, anti-mutagenic) properties (human-nutrition). It is interesting to note that in the former the microbes were used to efficiently degrade fibrous feed for maximal microbial protein production, in contrast to the latter’s i.e. strategic use of phytochemical rich plants to enhance probiotic growth and viability. Investigations on these aspects were achieved through research attachments/ sabbatical/ workshop/ fieldwork in the Philippines (April-May, 1992), Khon Kaen, Thailand (October, 1994), Humboldt Universitaet, Berlin, Germany (April-May, 1995), Henan Agricultural University, Zhengzhou, China (Aug-Sept, 1997), Rowett Research Institute, Aberdeen, Scotland (Disember 1997; Jan-Dis, 1998), Hohenheim Universitaet, Stuttgart, Germany (Jan_May, 2004), IPB, Bogor, Indonesia (Nov,2008-Feb, 2009) through the evaluation of feed, in vitro culture of cells, biochemical analysis, statistics, and performance evaluation (whole animal and human studies).
To date, Dr Ahmad is co-author of Functional Herbal Yogurt (Lampbert Academic Publishing, 2014) and is the author of over 40 internationally refereed papers and supervised a total of 6 PhD, 18 Masters and 89 final year students. Apart from academic activities, Dr Ahmad regularly deliver invited community talks on healthy eating and healthy living.