BACHELOR OF FOOD SCIENCE AND TECHNOLOGY

NO

COURSE CODE

COURSE NAME

CREDIT

SYNOPSIS

1

FSM4901

Industrial Training

12(0+12)

This course provides students with the opportunity to evaluate the technologies used in the food industry and gain experience working in an environment in the industry. The training is carried out over a period of 24 weeks at government or private agencies for exposure on work planning and coordination under the supervisionship of an appointed officer of the agency

2

FST3110

Food Biochemistry

3(3+0)

This course covers the major components and biochemical processes occurring in living system. This course also covers water and buffer systems; amino acids and proteins; enzyme catalysis; bioenergetics; biological membranes; metabolic pathways of major biomolecules; photosynthesis, transcription and translation processes

3

FST3114

Chemistry and Analysis of Food Macro-Components

4(2+2)

This course covers the physico-chemical properties of macro-components of food namely water, carbohydrates, dietary fibre, proteins and lipids. This course also covers the relationship between the physico-chemical and their functional properties. It includes application of the main methods in the analysis of food macro-components

4

FST3115

Chemistry and Analysis of Food Micro-Components

3(2+1)

This course covers the physico-chemical properties of micro-components of food namely vitamins, minerals, animal and plant pigments, natural flavours, enzymes, natural toxicants,  contaminants, bioactive compounds and food additives. This course also covers the relationship between the physico-chemical and their functional properties in foods. It includes the application of the main methods in the analysis of food micro-components

5

FST3201

Basic Food Microbiology

3(2+1)

This course covers introduction to microbiology and basic techniques used in the laboratory, characteristics of microorganisms and classification, structures and functions of prokaryotes and eukaryotes, cultivation and maintenance of cultures, reproduction and growth, metabolism and biosynthesis, control of microbial growth, sterilization and disinfection, mutation, genetic engineering, immune and allergic responses, and characteristics of foodborne yeasts, fungi and viruses

6

FST3202

Food Microbiology

3(2+1)

This course covers the role and significance of microorganisms in foods and environment, factors affecting their growth in foods, effects of food processing and preservation techniques on the growth and survival of microorganisms, microbial activities as a causal agent for food poisoning and spoilage, microbial quality of food and water, indicator organisms, probiotics and beneficial microorganisms

7

FST3302

Fundamentals of Food Processing and Preservation

3(3+0)

This course covers characteristics of food quality, results and effect of food spoilage,   hurdle concept, heating, refrigeration, drying, evaporation, irradiation, ultra-high pressure and ultrasonication, packaging and food additives

8

FST3401

Fundamentals of Food Engineering

3(2+1)

This course covers the introduction to food engineering, units and dimensions, dimensional analysis, mass and energy balances, thermodynamics and refrigeration, fluid flow, heat and mass transfer, unsteady state heat transfer, psychrometry.  Laboratory practical emphasizes basic principles of food engineering

9

FST3404

Unit Operations in Food Processing I

3(2+1)

This course covers the principles of the physical unit and ancillary operations in food processing. These include size reduction and solids filtration, homogenization and emulsification, mixing, separation techniques and extraction. This course also covers the application of techniques that are associated with processed foods such as packaging, extrusion and forming

10

FST3405

Unit Operation in Food Processing II

3(2+1)

This course covers the principles of food preservation unit operations in food processing, preservation techniques such as thermal processing, low temperature preservation, dehydration, evaporation and concentration, high pressure processing and food irradiation

11

FST3601

Food Hygiene and Sanitation

2(2+0)

This course covers principles of hygiene and sanitation  in food industries.  This course also covers the  various aspects of sanitation such as infection, hygiene, methods to determine hygiene, elements of sanitation, water quality, soils, surface technology, cleaning technology, hygienic design and Cleaning In-Place (CIP) concept

12

FST3602

Halal Food

2(2+0)

This course introduces the concept of halal and haram food in Islam, halal food chain involving halal food processing and prepration concept from farm to plate. The course also covers regulations and legislation related to halal food, analysis, halal standard MS1500:2009, halal certification and logo, relationship between halal and quality systems for halal products. It also discusses current issues in global halal food and food service industries and market

13

FST3701

Nutrient Changes In Foods

3(3+0)

This course covers the contribution and significance of nutrients on health, Recommended Dietary Allowance (RDA), nutrition for special groups and nutritional status assessment. This course also covers the nutritional changes occurring during processing and storage of food

14

FST4201

Rapid Methods in Food Analysis

3(2+1)

This course covers basic genetics and its organization in microorganisms and higher organisms, diagnostic principles and their applications of kits for rapid food analysis

15

FST4405

Engineering Properties of Foods

3(2+1)

This course covers engineering properties of food encompassing biological and physico-chemical properties of foods, water and food properties, rheological properties of solid foods, rheological properties of viscoelastic foods, thermal properties of foods, aerodynamic and hydrodynamic properties of foods, and optical properties of foods

16

FST4407

Operational Management of Food Plant

3(3+0)

This course covers operational management of food plant, preoperational, current, optimization and post operational activities, operations improvement, new manufacturing technologies, case studies on manufacturing and marketing of products

17

FST4408

Food Packaging

3(2+1)

This course covers food packaging which encompasses concept and functions of packaging, food protection, packaging materials and manufacturing, packaging materials testing methods, type of failures in food packaging, forms of packaging system, packaging and application, packaging equipment, laws and regulation on food packaging, active packaging, smart packaging and  current and future developments in food packaging

18

FST4409

Water and Waste Water Management in Food Industry

2(2+0)

This course covers an overview of water management, water supply and management, chemical properties of water, conventional water treatment, advance water treatment, waste water management, primary, secondary and tertiary treatments of industrial waste water, economics and design consideration, and current issues

19

FST4410

Food Industrial Waste Engineering

2(2+0)

This    course    covers     food   industry   waste    engineering which encompasses sources and classification of industrial wastes, problems in waste management, physical and chemical waste treatment processes, integrated physical and biological processes, thermal waste treatment processes, and waste reduction strategies

20

FST4411

Food Plant Design

3(3+0)

This course covers the principles and procedures in developing a food processing plant. It also emphasizes project management and economics assessment

21

FST4505

Food Bioprocessing

3(3+0)

This course covers the history and trend of enzyme application, sources of industrial enzymes, application of enzymes in food and food ingredient industries, status of enzymes in food law and regulations, and current issues in enzyme applications. This course also covers the history and principles of food fermentation, types of food fermentation, starter cultures, applications of microorganisms in the food and food ingredient industries, and current issues in microbial applications

22

FST4607

Food Toxicology

3(3+0)

This course covers the basic chemical and biological aspects of food toxicology, biotransformation, risk assessment, natural toxicants, food contaminant and food additive. Their roles and side effect of toxicants in the food system shall also be covered. This course also covers the relationship between food chemicals and mechanism of carcinogenesis in food

23

FST4608

Food Safety

3(3+0)

This course covers chemical safety of food. This includes concept and characteristics of safety of food principles of toxicology, chemical hazard including natural contaminants and contaminants produced  through food processing, food additives, food allergens, methods of assessment of food safety in laboratory, epidemiology techniques, risk assessment, and current issues

24

FST4609

Food Law

2(2+0)

This course covers Food Laws Malaysia i.e. Food Act 1983 and Food Regulations 1985 which includes administration and enforcement, appointment of analysts and authorised officers, power and procedure of sampling, standards, packaging and labelling of foods, additives and food composition, power to make regulations, litigation and product recall.  This course also covers other laws of Malaysia concerning the food industry such as Food Hygiene Regulations 2009, Food Analysts Act 2011, the role of Royal Customs and Excise Department, Codex Alimentarius and consumer movements

25

FST4610

Food Quality Management

3(3+0)

This course covers the concept of quality, and application of Food Safety Management System, Food Quality Management Systems, and Total Quality Management in the food industry. This course also covers issues of quality management and proposed solutions for improving the quality of food

26

FST4705

Functional Food

3(3+0)

This course covers functional compounds in foods, future prospects, their health benefits and proposed mechanisms, effects of processing on bioactive compounds, bioavailability, quality control and standardization, efficacy studies, safety issues, regulatory status and of functional food

27

FST4828

New Food Product Development

3(1+2)

This course introduces the principle and technique of new food product development practiced by the food industry which encompasses the role and importance of new product development in a food manufacturing company, definition of product, idea generation, consumer survey, idea evaluation and screening.  This course also covers the development of the product concept, project planning, production of prototype, testing and identification of defects, problem solving as well as project planning and management

28

FST4830

Processing Technology of Plant Products

3(2+1)

This course covers the processing technology of plant products which includes the physico-chemical and biochemical changes in fats and oils, fruits and vegetables, cereals and legume products during handling, processing and storage

29

FST4831

Processing Technology of Animal Products

3(2+1)

This course covers processing technology of animal products which includes the physico-chemical and biochemical changes in meat, seafoods and dairy products during handling, processing and storage

30

FST4832

Sensory Evaluation of Food

2(1+1)

This course covers sensory evaluation concept and its applications, sensory evaluation method, selection and training of panel members, format and techniques for obtaining data, preparation of sample for presentation, factors which influence the measurement of sensory evaluation, consumer testing and data analysis

31

FST4833

Postharvest Handling of Fruits and Vegetables

3(2+1)

This course introduces postharvest handling of fruits and vegetables which encompasses biochemical and biophysical changes after harvest, postharvest activities, quality criteria and maturity index, methods of treatments, role and effect of packaging, temperature and relative humidity. This course also covers postharvest wastage and physiological disorder of fruits and vegetables during storage

32

FST4834

Technology of Oils and Fats

3(2+1)

This course covers chemistry and technology of oil and fat which includes different compositions and properties of various fats and oils, processing technology, analysis of fats and oils, physical properties of fats, oils and fats by-products, deteriorative reactions of fats and oils, technology of fats modification, manufacturing technology of fats, oils and specialty fats, environmental aspects of fats and oils processing and case study

33

FST4835

Cereals and Legumes Technology

3(2+1)

This course covers cereals and legumes technology which includes utilization, production and the quality evaluation of cereals and legumes; and their products, current issues and new findings

34

FST4836

Dairy Technology

3(2+1)

This course covers the composition of milk, physiology of lactation, processing of fluid milk, fluid and concentrated milk and their products, classification and terminology of cream, butter and AMF, classification and terminology of ice cream, processing of yogurt, cheese and powdered milk, sanitation and disinfection system, and new findings in dairy technology

35

FST4837

Beverage Technology

3(2+1)

This course covers classification of beverages, processing methods of fruit juice, coffee, tea, carbonated drinks, functional and health drinks including bottled water.  This course also emphasizes on the equipment used, ingredients and their specific functions, product stability and quality, aspects on regulations and product specifications

36

FST4838

Chocolate and Sugar Confectionery Technology

3(2+1)

This course covers chocolate and sugar confectionary technology encompasses types and attributes of confectionary products, ingredients in chocolate manufacturing, confectionary manufacturing quality of chocolate products, ingredients and quality of sugar confectionaries, properties of sugar confectionary and manufacturing of other confectionaries

37

FST4839

Aquatic Product Technology

3(2+1)

This course covers physicochemical and biochemical properties of aquatic products, post-harvest handling principles of preservation at low temperature, preservation techniques, canning process and quality control of aquatic food

38

FST4840

Meat Technology

3(2+1)

This course covers trends in meat industry and meat consumption pattern, mechanisms in muscle contraction, animal slaughtering, preservation and curing techniques, sausage and minced products, reformed products, breading of meat products, dry products and half-dry products, packaging and distribution of meat products

39

FST4959

Bachelor Dissertation

6(0+6)

This course aims to equip student with skills and knowledge necessary to solve a problem of appropriate complexity in food science and technology. The study integrates knowledge and skills acquired from previous courses through guided research. It requires the student to review the literature, prepare a research proposal, conduct appropriate experiments, collect and analyse data, interpret and discuss research results, and conclude findings of the study