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 studies in food science and technology are discussed. The use of statistical software is also emphasized.

FST5101

Food Macrocomponents

3(3+0)

This course covers the physico-chemical properties of food macrocomponents including water, carbohydrates, proteins and  lipids. Structure and source of food macrocomponents  and changes of their functional properties   during processing and storage, and factors affecting the changes are discussed.

FST5104

Food Micro Components

3(3+0)

The course covers the properties, functionalities and  applications of food microcomponents. The interactions of the food microcomponents as applied to various food products are studied at molecular level.

FST5206

Microbiological Food Safet)

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.

FST5601

Food Quality Assurance

3(3+0)

The course discusses the concept and application of quality assurance, from farm to table, in relation to the food manufacturing  industry and the food supply chain.

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 are discussed.

FST5603

Food Diagnostic

3(2+1)

This course covers the principles and applications of modern diagnostic techniques for evaluating the microbiological safety, biomolecules and chemical of food hazards and monitoring and verification of these hazards using suitable protocol. Application of advanced technology in handling data, sampling and food diagnostics also will be discussed.

FST5604

Food Safety Toxicology

3(3+0)

The course covers toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products. The health consequences to exposure, assessment and detoxification, that occur in the production, storage, handling, and preparation of food will be discussed.

FST5606

Food Safety Standard and Regulation

3(3+0)

This course covers history and development of Food Laws and Regulations in Malaysia. 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 also will be discussed.

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.

FST5699

Project

6(0+6)

The course covers implementation of research project, presentation of research findings and scientific report write-up.

FST5003

Philosophy of Halal Science

3(3+0)

This course covers 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.

FST5302

Current Technology in Food Processing

3(3+0)

This course covers trend, selection and application of the latest technology in food processing with emphasis on non-thermal, integrated and downstream processing. Case studies of technology for selected food commodities are also discussed.

FST5303

Shelf Life of Foods

3(3+0)

The course covers concepts for determination of shelf life of foods and their roles. Various approaches in determination of shelf life of foods are emphasized. Case studies on the shelf life of selected foods are also discussed.

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. Recent developments in methods of measurement of physical properties of foods are also discussed.

FST5605

Issue in Food Safety and Quality Assurance 

3(3+0)

This course covers current issues in food safety and quality assurance. Relationship between degenerative diseases and food intake will be discussed.