BACHELOR SCIENCE (FOOD STUDIES)

NO	CODE	NAME	CREDIT	SYNOPSIS
1	FSM 4999A and FSM 4999B	Final Year Project I & II	3(0+3) and 3(0+3)	The course covers the implementation of research project and scientific writing techniques. Students are required to produce a systematic academic write-up.
2	FSM3001	Introduction To Food Industry	3(3+0)	This course covers the history and development in the food industry. The principles of food science and technology in processing, preparation and foodservice, as well as operations and management in the food industry will be discussed.
3	FSM 101	Chemistry And Functionality Of Food Ingredients	3(2+1)	This course covers the role, properties and application of food components in food production. The functions and effects of ingredients will be discussed.
4	FSM3601	Food Industry Operations Management	3(3+0)	This course covers the analytical techniques application in the food manufacturing industry. The course focuses on the application of modeling theory to planning and decision-making.
5	FSM4401	Information System In Food Industry	3(2+1)	This course covers the computer technology management which includes the aspect of management, organization, technology usage, administration and marketing in the food manufacturing industry.
6	FSM4502	Marketing And Sales In Food Industry	3(3+0)	This course covers the marketing principles and consumer behaviour in food manufacturing industry. The activities pertaining to marketing planning and sales will be discussed.
7	FSM4601	Strategic Management In Food Industry	3(3+0)	This course covers the principles of strategic management in the food manufacturing industry. The process of strategies development in the food manufacturing industry will be emphasized.
8	FSM4658	Current Issue In Food Business	3(3+0)	This course covers the discussion of current issues in food industry. Proposal and solution to the current issues are also emphasized.
9	FSM4801	Seminar	1(0+1)	This course covers the preparation and effective presentation techniques. Students are required to present the findings of their research project
10	FST3113	Nutritional Changes In Foods	3(3+0)	This course covers the contribution and significance of nutrients in health, nutrition for special groups and nutritional status assessment. Nutritional changes that occur during processing and storage of food.
11	FST3201	Basic Food Microbiology	3(2+1)	This course encompasses all introductory aspect of microbiology, characteristics, classification, structures and functions of microorganisms. Basic laboratory techniques and microscopy are emphasized
12	FST3304	Unit Operations In Food Processing I	4(3+1)	This course covers the principles of physical unit and ancillary operations in food processing. These include size reduction and solids filtration, homogenization and emulsification, mixing, separation techniques and extraction. Techniques that are associated with processed foods such as packaging, extrusion and forming will also be discussed.
13	FST3305	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.
14	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.
15	FST4001	Halal Food	2(2+0)	This course covers the concept of halal and haram in Islam, sources of halal and haram food, slaughtering methods, halal food processing concept from farm to plate, halal food ingredients and additives. The course also cover regulations and legislation related to halal food, analysis, halal standard MS1500:2004, halal certification and logo, relationship between halal and quality systems and halal products incentives. Current issues in global halal food industries and market will also be discussed.
16	FST4406	Food Process And Plant Design	4(4+0)	This course covers principles and Procedures in developing plant and planning in food industry, development of food projects and processes, evaluation of food processes and plants, project evaluation and investment, equipment selection and specifications, site selection and plant layout, food project management, food plant and process safety and quality control system management, case studies on business plans of food projects.
17	FST4504	Industrial Food Microbiology	4(3+1)	This course covers the principles of fermentation and use of microorganisms in food industry. Fermentation technologies in food industry and product commercialization are also emphasized.
18	FST4823	Food Hygiene And Sanitation	3(3+0)	This course covers principles of hygiene and sanitation in the industry of food service and manufacturing. Hygienic design and Cleaning-In-Place (CIP) concept are also discussed.
19	FST4824	Food Quality Management	3(3+0)	This course covers concept of food quality and food safety management systems in food industry. Evaluatian of effectiveness and application of statistical process control will also be discussed.
20	FST4825	Food Law	2(2+0)	This course covers Food Laws in 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.  Other laws of Malaysia concerning the food industry, the role of Royal Customs and Excise Department, Codex Alimentarius and consumer movements will also be discussed.
21	FST4826	Processing Of Plant And Animal Products	4(3+1)	This course covers chemical composition and changes in the physico-chemical properties of plant and animal products during handling and processing. Technology and analysis of quality related to various plant and animal based products will also be emphasized during laboratory practical.
22	FST4829	Sensory Evaluation Of Food	3(2+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 measurement of sensory evaluation, consumer testing and data analysis.
23	FSM4901	Industrial Training	12(0+12)	This course covers an industrial training for a period of 24 weeks at various selected government agencies, companies or factories. The training is organized jointly by the coordinator and supervisor or the manager from the related agencies, company or factory.
24	FST 4914	Food Industry 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

Updated:: 07/09/2021 [zurainy]