MASTER/PHD DEGREE BY THESIS | FACULTY OF FOOD SCIENCE AND TECHNOLOGY
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MASTER/PHD DEGREE BY THESIS

MASTER/PHD BY THESIS

NO

CODE

COURSE

CREDIT

SYNOPSIS

1

FST5001

Special Topic

3(3+0)

The course requires students to retrieve scientific information on selected topics and critically analyse the information in order to strengthen the students’ knowledge in the area of food science and technology and food management.

2

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.

3

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.

4

FST5101

Macro Component of Food

3(3+0)

This course covers the physico-chemical properties of water, carbohydrates, lipids, 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.

5

FST5105

Techniques in Food Analysis

3(2+1)

This course covers techniques in sampling and food sample preparation before analysis. The principle, functions of component of an analytical instrument and applications in characterization of chemical and physical properties of raw and food products will be discussed.

6

FST5106

Post-harvest Biochemistry, Physiology and
Technology of Fruits and Vegetables

3(3+0)

This course covers post-harvest biochemistry and physiological changes which occur in fruits and vegetables. Quality indices, factors affecting quality, techniques for quality maintenance and shelf life extension, and commercial practices are discussed.

7

FST5201

Microbial Ecology of Food Commodities

3(3+0)

This course gives emphasis on ecology of different groups of microorganisms which include bacteria, yeast and mold that cause spoilage in food commodities. Factors that effect the growth and selection of the dominant spoilage microorganisms during handling, processing and storage of the food commodity will be discussed. Role of microorganisms and the biochemical changes during fermentation of selected food commodity will also be covered.

8

FST5203

Foodborne Pathogens

3(3+0)

This course covers the characteristics of pathogenic microorganisms involved in food poisoning and emphasis is given on factors affecting growth of pathogens, conditions that cause gastroenteritis, toxin production and effect on human. Isolation and identification of pathogens by conventional and rapid methods, and molecular techniques will also be discussed.

9

FST5204

Advanced Food Toxicology

3(3+0)

The course covers types of toxicity and distribution mechanism of toxicants  in food, risk analysis, biological response toward toxicants, carcinogens, mutagens, and teratogens and methods of detection and toxicants evaluation

10

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.

11

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.

12

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.

13

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.

14

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.

15

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.

16

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.

17

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.

18

FST5403

Food rocess 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.

19

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.

20

FST5503

Food Enzymology

3(3+0)

This course covers history of enzymology and the importance of enzyme in food, enzyme classification and nomenclature, structures of enzyme, enzyme catalysis and kinetics, properties, enzyme assay, factors that affect enzyme activities, extraction and purification, characterization and enzyme modification.

21

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 discussed.

22

FST5605

Issue in Food Safety and Quality Assurance

3(3+0)

This course encompasses current issues in food science which influence food selection, food intake and human health. Topics discussed include functional food, transgenic foods, health claims, foods labels, foods analysis, ‘halal’ food, food toxicants and other relevant topics. Recent finding on association between degenerative disease and food intake will also be discussed.

23

FST5606

Food Safety Standard and Regulation

3(3+0)

This course covers history and development of Food Laws and Regulations in Malaysia. Otther laws of Malaysia concerning the food industry, roles of Codex Alimentarius and other related organizations, impact of legal and regulatory issues on food quality and safety, practices of International Food Laws and Regulations of selected regions including the United States, European Union, Japan, Canada and Latin America also will be discussed.

24

FST5607

Quality of Food Products

3(3+0)

This course covers the quality of plant and meat products, aspects of law, process of creating and enforcing international standards, laws and the implications of not achieving the standards, parameters and quality control, labelling and current issues related.

25

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.

26

FST5903

Seminar

1(0+1)

This course involves training, preparation and presentation of research project. Every graduate student is required to prepare and present his/her result at the end of the study program.

27

PMK5001

Special Topic

3(3+0)

The course requires students to retrieve scientific information on selected topics and critically analyse the information in order to strengthen the students’ knowledge in the area of food science and technology and food management.

28

PMK5101

Food Choice and Acceptability

3(3+0)

This course covers the concept in food choice and method of determining product acceptability, models of food choice behaviour, Sensory characteristics of food and their importance, methods of assessing food quality characteristics and their acceptability and social factors that affect food choice by consumers.

29

PMK5102

Foodservice Operations

3(3+0)

This course covers operation management in a foodservice industry .It includes functions of sub-systems in the food service operation namely purchasing, production, distribution and service.

30

FSM5301

Culinary Science

3(2+1)

This course integrates culinary arts and science:
application of chemistry and technology for food innovation,preparation, presentation and maintenance of quality, with  emphasis  on  taste, texture, cultural and esthetic values, theories and applications of working creatively with food.

31

FSM5601

Service Quality and Customer Relationship Management

3(3+0)

This course covers the development and management of customer relationship through the understanding of service characteristics, the formation and consequences of customer expectations and perceptions, the handling of service failure and recovery, the influence of culture, and the role of technology.

32

PMK5903

Seminar

1(0+1)

This course involves training, preparation and presentation of research project. Every graduate student is required to prepare and present his/her result at the end of the study program.

33

FST6001

Special Topic

3(3+0)

The course requires students to retrieve scientific information on selected topics and critically analyse the information in order to strengthen the students’ knowledge in the area of food science and technology and food management.

34

FST6101

Issue in food Science

3(3+0)

Current issues will be identified by the course coordinator and topics for discussion will vary from year to year. Topics discussed include those in the field of food chemistry and biochemistry, food safety and microbiology, functional foods and health claims, GMO, nutritional labeling, ‘halal’ food and other relevant topics. Latest finding on association between degenerative disease and food intake will also be discussed.

35

FST6301

Trends in Food
Technology

3(3+0)

This course covers critical discussions on trends of food product and technology in the industry. Topics for discussion include: trends in the local and international food trade, conventional and emerging technologies in food processing. Some important elements in the management of supply chain will also be deliberated.

36

FST6903

Seminar

1(0+1)

This course involves training, preparation and presentation of research project. Every graduate student is required to prepare and present his/her result at the end of the study program.

 


Updated:: 01/12/2013 [ira_yusoff]

MEDIA SHARING

FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan
0389468367
0389423552
C1508561875