NO.

CODE

COURSES

CREDIT

SYNOPSIS

1

FST5002

Research Methodology and Statistics in Food Science and Technology

3(3+0)

This course covers research design and statistical analysis in food science and technology research. Experimental design, optimization method and appropriate data analysis for case studies related to food science and technology are discussed

2

FST5005

Food Manufacturing Operation Management

3(3+0)

This course covers management and control of operations in food manufacturing, production, quality and waste. Relationship between food operation management with every management aspect including organization, finance, and project is emphasized. The trend in operation management in food industry through

3

FST5006

Halal Practices in Supply Chain Management

3(3+0)

This course emphasizes on the halal aspect of food supply chain management which encompasses sourcing and procurement, food production, warehousing and logistic. The efficiency as well as authentication, risk management and challenges in halal food supply chain management are also discussed. Halal food supply chain models for various products are also developed based on

4

FST5308

Halal Food Processing

3(3+0)

This course covers processing technologies of meat, aquatic, dairy, cereals, confectionary, beverage and seasonings products. Development of protocols covering the selection of materials, arrangement of equipment, storage dan sanitation procedure for the production of halal products are discussed. Potential of non- compliance of halal standards during processing is emphasized

5

FST5309

Halal Food Ingredients and Additives

3(3+0)

This course covers the concept and principle of halal and haram in Islam, and the sources of syariah law. The sources, functions, processing techniques, and applications of halal food ingredients and additives from animals, plants and microorganisms are emphasized. The types and classification of food additives in terms of their International Numbering System for Food Additives (INS), E-number and GRAS systems, halal products labelling issues are discussed.

6

FST5611

Practices and Analytical Techniques in Halal Food Industries

3(3+0)

This course covers the scientific approach of halal slaughtering and sertu practices. The principles and theories of food analysis techniques in determining the halal status of products in the food industry are emphasized. Rapid methods, constraints and advantages in determining the presence of non-halal components are discussed.

7

FST5612

Halal Assurance Management System

3(3+0)

This course covers the applications of the halal assurance management system, leading to Malaysian Halal certification which includes the establishment of traceability system, management of product recall and complaints, and the application procedure. Methods of the documentation in the halal assurance
management system and internal auditing are discussed.

8

FST5999

Dissertation

6(0+6)

The course covers preparation of proposal, implementation and scientific writing of research project related to halal food. Dissertation must be related to halal food and may be carried out via research and manufacturing management in laboratory or food industry. Final report for the dissertation should be prepared. The student is also required to give an oral presentation of the findings.

NO.

CODE

COURSES

CREDIT

SYNOPSIS

1

FST5007

Global Halal Industry

3(3+0)

This course covers the current issues and the concept of halal and haram in marketing, supply chain, market development, challenges and opportunities in halal industry. The sectors discussed are food, pharmaceutical and health product, cosmetic, media and recreation, tourism and hospitality, and Islamic finance. Management of halal organization and important factors that
contribute to the growth of the halal industry are discussed.

2

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 current technology for the evaluation of challenges and suitability of application of the technology for selected food commodities are discussed.

3

FST5009

International Food Laws and Regulations

3(3+0)

This course covers international and Malaysian food laws and regulations in overall. The major aspects of food regulation, law, and food safety policy in a global context are discussed. The focus is also paid on a range of cross-disciplinary subjects, such as public health, international food trade, food act and regulations, intellectual property and global regulatory aspects of food production.

4

FST5602

Food Safety Management

3(3+0)

This course covers the concept and principles of food safety management such as HACCP and risk analysis of microbiological, chemical and physical hazards in foods. The methods for reduction of hazards in foods are discussed. The application of food safety management by the food industry and enforcement agency is emphasized.

5

FST5607

Quality of Food Products

3(3+0)

This course covers the physical and biochemical changes of plant and animal products, as well factors associated to those changes. The impact of farm-to-table activities that influence the physical and biochemical changes of the commodities will be discussed. Implications for non-compliance with specifications, quality assurance parameters, labeling and current issues are
discussed.

6

FST5802

Food Innovations

3(3+0)

This course covers the importance of product development and innovation as well as strategies for developing products. Various approaches in product innovation based on customer expectation is emphasized. Case studies of latest trends in the development of
products are discussed.

7

FST5601

Food Quality Assurance

3(3+0)

This course covers the concept of quality and the application of food quality management system, total quality management and halal assurance management system. This course also covers issues in the management of quality in food manufacturing and food supply chain as well as proposed solutions for improving food quality.