Food Science and Technology


(please click to review all the course and credit unit)

This course deals with the study of the principle of food engineering. Topics covered include conversion of units, mass balance energy, flow sheet and flow diagram, heat transfer, thermodynamics, use of steam tables, psychrometric chart, fluid flow, pumps, material of construction, and plant design and sale-up in food industry.

This course will provide students with the theoretical and practical aspects of food product manufacturing. This syllabus covers manufacturing of selected food commodities and the quality control of the finished products. Students also require to identify, detect and solve certain aspects of problems relating to food manufacturing process.

This course covers the basic chemical structures and properties of moisture, protein, carbohydrate, lipids, fibre, minerals and vitamins and their roles in food system. The principle and applications of chemical methods for the qualitative and quantitative analyses will also be covered. Students will perform experiments to determine major food components using chemical methods.

This module will cover unit operations in the food industry. Topics covered are centrifugation, filtration, solvent extraction, mechanical expression, size reduction, mixing, heat transfer equipment, evaporation and crystallization, materials handling, cleaning and grading of fruit and vegetable and extrusion.

This course covers the general classification, structures, functional properties, chemical reactions and mechanism of reactions of food constituents such as carbohydrates, proteins, lipids, enzymes, and water during handling, processing, and storage.

This course is aimed to provide students with comprehensive knowledge on the food commodities and food additives from a chemical standpoint. The primary emphasis is on their structures and the chemical reactions that occur during processing, distribution and storage. The food commodities covered include oils and fat, meat and poultry, fish, egg, milk, cereals and legumes, fruits and vegetables. The food additives covered include all major food additives permitted by the food industry.

This course covers the principles of instrumental and physical analysis of food components. The applications of spectroscopy, chromatography, thermal, microstructure and texture for qualitative and quantitative analysis of food components will be covered.

This module covers the theoretical and practical steps involved in the development of new food products. The topics covered include the basics of new food product development starting from idea development stage, development stage, taste panelling stage, consumer sampling stage, shelf life stage, packaging stage, production stage, market testing stage and commercialization stage. This module also provides an understanding of the human senses, which are involved in the sensory evaluation of food. Detailed discussion on test, panellist and sample control are been discussed. The application of statistical analysis involved in analyzing sensory evaluation data is also covered.

This is an introductory course in food science and technology. It covers an introduction to the food processing industry, food constituents, composition and processing of different food commodities, sensory and nutritional aspects, food safety and legislation.

This is an introduction to microbiology of microorganisms in food and the fundamentals of microbiological techniques with emphasis on bacteria, moulds, and fungi. Topics covered include the morphology and cultivation of bacteria, moulds and fungi, food preservation techniques, enumeration of bacterial population, control of microorganisms causing spoilage, contamination and poisoning. Certain aspects of industrial fermentation and bioprocessing are also discussed.

The course covers the scientific principles of human nutrition. Topics include food sources of nutrients, digestion and absorption of nutrients, relationship between nutrition and other factors maintaining optimal health, use of food guide and diet planning principles, hazards of excess and deficiency conditions of nutrients.

This course introduces the students to the factors that can cause food spoilage together with the different techniques of food preservation commonly used in the food industry. These techniques range from traditional methods to the most current techniques used today.

This course will provide students with the knowledge required to protect the public’s health in matters related to food safety and toxicology. The first part involved a detailed discussion on the fundamentals of human toxicology related to food and human food chain. The second part covers different categories of contaminants and toxicants and their mechanisms of toxicity. Food control procedures and contemporary food safety issues will also be highlighted.

This course covers the concept of quality, differences between quality control and quality assurance, quality control sampling and techniques, tools used in quality assurance and different quality systems practiced in the food industry.

This course covers the halal concept, basic principles of processing halal food, procedure in obtaining halal certification, and national and international guidelines governing halal food. Other food concepts such as vegetarianism and kosher food will also be covered.

This module is an applied science for the attainment of hygiene conditions. It is a broad subject which covers the principles related to contamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and preparation facilities. The module discuss the most common pests found in the food industry and the current methods for their prevention. Legislation pertaining food hygiene in Malaysia and also other countries is also discussed.

The course introduces to students the importance of food packaging in the food industry. The different types of packaging materials and their properties that affect the quality and shelf-life of food products will be covered.

This course introduces the student to the aspect of occupational health. Basic principles of occupational and industrial hygiene are explained in detailed. Occupational health standards requirements as stipulated in the law and regulations will be briefed in detail. the fundamental toxicology, chemical hazard risk assessment (CHRA), indoor air quality (IAQ), biological monitoring and ergonomic aspects are all discussed in detail.

The course will interactively engage students cognitively and scientifically in areas of occupational safety at work place, which include machineries, tool and equipments and working in confined spaces. Hazards in working environments are identified and discussed in detail with the requirement of controls and prevention methods as required by the law. Students will also be introduced to Emergency Response Preparedness planning (ERP). The outcomes shall be accessed through a variety of tools which include the traditional paper examination, tests, written assignment, oral presentation, blended-learning and classroom engagement.

This course introduces the functions of management such as planning, organizing, leading and controlling and other management principles and concepts. The subject will expose students to managerial approaches that are pertinent in a business enterprise. Business challenges and several management issues are also covered in order for a student to acquire better understanding of managerial duties, skills, roles and decisions.

This module is a combination of food science for the attainment of hygienic conditions and the halal standard according to Islam. It covers the principles related to halal standard, contamination, cleaning compounds, sanitizers, cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and preparation facilities. This module also discusses the most common pests found in the food industry and the current methods for prevention. The government bodies that deal with halal standard and also legislation pertaining food hygiene in Malaysia and international level are also discussed.

This course covers the concept of food and relationship with man and religion. The concept of halal, haram, makruh, syuhbah (mushbooh) and dharurat of food according to Shariah will be covered. It also focuses on diet, in particular relating to sources of food and objectives of diet. The other food concept such as vegetarianism and kosher food from other religious perspective will also be covered.