1.

FST5210

Food Toxicology

3(3+0)

The course covers toxicants in food, routes of exposure and absorption, mechanism of toxicity, and their chemical and biochemical components to prevent contamination of food products. The health consequences to exposure and method of detoxification are also discussed.

2.

FST5209

Advanced Food Microbiology

3(3+0)

This course covers the presence and growth of microorganisms in food as well as its relationship to food commodities and safety during handling, processing and storage. Microbial ecology of food, pathogenic microorganisms, foodborne infection, food intoxication, beneficial microorganisms in food systems and methods of microorganisms’ detection are also emphasised. Current trends and emerging issues in food safety such as antimicrobial resistance, and allergen control are also discussed.

3.

FST5109

Advanced Food Biochemistry

3(3+0)

This course covers the importance of biochemistry in the field of food science, and to provide deeper understanding of those chemical changes occurring in foods. The critical biochemical transformations taking place in various food commodities and products including fruits and vegetables, dairy, meat and seafood are also discussed. Recent advances on the functional food, food biochemical analysis and approaches, and issues in food biochemistry are also emphasised.

4.

FST5110

Physical Chemistry of Foods 

3(3+0)

This course covers main principles of physical chemistry related to food including chemical thermodynamics, colloidal systems, surface activity and material, rheology and elements of chemical kinetics.  Changes occurring in a food during processing, storage, and handling affecting food quality are emphasized.  Food behaviour in physical chemistry terms and mathematical equations are also discussed.

5.

FMO5601

Operation Management in Food Industry

3(3+0)

This course covers the concepts and strategies of operations in the food industry. Emphasis is placed on the overall components of operations management consisting of planning, handling and scheduling, process design, as well as supply chain management. The effectiveness of operations management such as risk management and resiliency of supply chain, quality management, digital transformation, and food industry sustainability are also discussed.

6.

FSM5602

Marketing and Branding in Food Industry

3(3+0)

This course covers theories and concepts of marketing and branding. Development, management and implementation of marketing and branding are discussed within the context of food industry products and services. The marketing and branding components of the digital world are also emphasised.

7.

FSM5603

Consumer Behaviour and Food Choice

3(3+0)

This course covers theories and concepts relating to the consumer decision process, as well as the internal and external influences on consumer behavior. Consumer food choice at the individual, family and community level, as well as consumers’ perception of processed food products, food safety, food ingredients and food technology are discussed.

8.

FSM5702

Operation Management in Food Service

3(3+0)

This course covers concepts and strategies of operations in the food service industry. Emphasis is also placed on the entire component of operations management consisting of demand forecasts, product designs, services, processes, layouts, workloads and supply chain management. The effectiveness of operations management such as quality, digitalization, industrial revolution and sustainability are also discussed.

9.

FSM5703

Strategic Human Resource Management in Foodservice

3(3+0)

This course covers strategic human resource management in the food service industry. Emphasis is given to the variety of strategies including rewards, employee relationships, resources, and organization. Human resource development and solutions to human resource issues are also discussed.

10.

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 are discussed. The interpretation and evaluation of data from the techniques used are also emphasized.

11.

FSM5301

Culinary Science

3(3+0)

This course integrates food science principal in culinary. Emphasis is given on the physicochemical properties, functional and effects of macro component of foods such as water, carbohydrates, proteins, fats and oils, and food aditives in the preparation and cooking process. The effects of various macro-components in food preparation on food attributes are also discussed.