MASTER DEGREE BY COURSEWORK | FACULTY OF FOOD SCIENCE AND TECHNOLOGY
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MASTER DEGREE BY COURSEWORK

MASTER OF FOOD TECHNOLOGY (BY COURSEWORK)

COMPULSORY COURSES

BIL

CODE

COURSE

CREDIT

SYNOPSIS

1

FST5101

Macro Component of Food

3(3+0)

This course covers the physico-chemical properties of water, carbohydrates,nlipids, proteins and dietary fiber. Structure, sources and changes in the macro component of food during storage, processing and factors affecting the changes will be discussed.

2

FST5206

Microbiological Food Safety

3(3+0)

This course covers food microbial ecology, identifying and controlling microbiological hazards. It relates current issues on risk analysis and control of pathogens and spoilage organisms, approaches to maintain product quality and microbial standards for end-product analysis.

3

FST5303

Shelf Life of Foods

3(3+0)

The course covers methods of determination and roles of packaging in the shelf life of food. Case studies on the shelf life of selected foods will be discussed.

4

FST5304

Advanced Food Packaging

3(3+0)

The course covers packaging materials, manufacturing, types and applications, packaging design, quality control, standard and test methods as well as packaging equipment and systems. Food packaging laws and regulations, and current and future development of food packaging will also be discussed.

5

FST5401

Food Engineering and Processing

3(3+0)

This course covers principles and applications of unit operations including pre-processing, conversion and preservation operations for food production. Case studies of selected food commodities will be discussed.

6

FST5403

Food Process and Plant Design

3(3+0)

This course covers principles and procedures in process and plant design. Case studies on selected commodities will also be discussed.

7

FST5404

Laboratory for Food
Technology

2(0+2)

This course covers laboratory exercises in the processing technology of plant and animal-based products and provides the practical approach relating the effect of food ingredients, additives and types of processing equipment on the quality attributes of food products.

8

FST5602

Food Safety Management

3(3+0)

This course covers the concept and principles in HACCP and risk analysis of microbiological, chemical and physical hazards in foods. The methods for reduction of hazards in foods will also be dicussed.

9

FST5802

Food Innovations

3(3+0)

This course covers the importance of product development and strategies for developing products. Case study of selected new products will also be discussed.

10

FST5999

Project

6(0+6)

The course content contains proposal, title, abstract, literature review, methodology, result and discussion and also summary. Project may be carried out via practical / laboratory research and development approach or by surveying. Final report for the project should be prepared. The student is also required to give an oral presentation of the findings

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ELECTIVE COURSES

BIL

CODE

COURSE

CREDIT

SYNOPSIS

1

FST5002

Research Methodology and Statistics in Food Science and Technology

3(3+0)

This course covers statistical concepts and methods in food science and technology research. Experimental design and appropriate data analysis for case studied in food science and technology will be discussed. The use of statistical software will also be emphasized.

2

FST5003

Philosophy of Halal Science

3(3+0)

This  course  deals  with  the  philosophy  and  concept of halal and haram according to the perspective of Syariah and their relations to science. Discussion encompasses fundamental issues of halal and haram and their application in the overall stages in food and non-food products supply chain. It covers the halal industry structure, halal market, jurisprudence and regulations pertaining to halal certification.

3

FST5302

Current Technology in Food Processing

3(3+0)

This course covers an overview of the latest technology in food processing with focus on non-thermal processing, integrated and downstream processing. Case studies of selected food commodities will also be discussed.

4

FST5305

Technology of Food Lipids

3(3+0)

This course covers the physico-chemical properties of lipids from various sources, instrumental and chemical analysis and processing technologies in lipids industry. The application and functional properties of lipids in food products will also be discussed.

5

FST5307

Chemistry and Technology of Starch

3(3+0)

This course covers the physical, chemical and functional properties, technology and applications of starch and modified starch in food processing. Related case studies on application of starch in food will be discussed.

6

FST5402

Physical Properties of Foods

3(3+0)

This course covers principles and measurement of various physical properties of foods that are crucial during handling, preparing, processing, preserving, packaging, storing and distribution of foods. This course also includes recent developments in methods of measurement of physical properties of foods.

7

FST5502

Food Bioprocessing

2(3+0)

This course covers the concept of bioprocessing, evolution of biocatalysts (enzymes and microorganisms) in the development of 'green technology' especially the food industry,: classes and properties of enzymes, basis of enzyme reaction kinetics, sources and chemical reactions catalysed by endogenous and commercial food enzymes, the commercial enzyme market; applications of enzymes in food processing, important groups of food microorganisms, types of food fermentation, applications of microorganisms in the production of food products and industrial metabolites, and current issue inclucing the status of biocatalysts in the Food Act

8

FST5601

Food Quality Assurance

3(3+0)

The course discusses the concept and application of quality assurance in value chain from farm to table related to food manufacturing and food service industries.

 

 

 

Updated:: 21/08/2017 [lilytahnani]

MEDIA SHARING

FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan
0389468367
0389423552
C1512951112