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. Emphasis is given 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 principles of biochemistry and  biochemical processes occurring in living and food systems. This course emphasises water and buffer systems,  enzyme catalysis,  bioenergetics,  metabolic pathways of major biomolecules,  photosynthesis, transcription and translation processes. The relationships of biochemical processes and food production are discussed.

3

FST3114

Chemistry and Analysis of Food Macro-Components

4(2+2)

This course covers the physicochemical properties of macro components. The relationship between physicochemical and  functional properties of these macro-components in foods are discussed. Application of chemical and instrumental techniques with reference methods in the analysis of food macro-components is emphasised.

4

FST3115

Chemistry and Analysis of Food Micro-Components

3(2+1)

This course covers the physicochemical properties of micro-components of food. The relationship between the physicochemical and their functional properties in foods is emphasised. Application of the main methods in the analysis of food micro-components is discussed.

5

FST3201

Basic Food Microbiology

3(2+1)

This course covers the introduction to microbiology and basic techniques used in the laboratory. Emphasis is given to microbial characteristics and classification, taxonomy and nomenclature, and structures and functions of prokaryotes and eukaryotes. Cultivation and maintenance of cultures, reproduction and growth, metabolism and biosynthesis, control of microbial growth, microbial genetics, and important foodborne microorganisms are discussed.

6

FST3202

Food Microbiology

3(2+1)

This course covers the role and importance of microorganisms in food. Emphasis is given to methods of controlling the growth of microorganisms through food processing and preservation. New challenges such as the resistance of microorganisms against antibiotics are discussed.

7

FST3302

Fundamentals of Food Processing and Preservation

3(3+0)

This course covers principles and techniques of conventional and modern food processing and preservation technologies. Hurdle concept and relationship between processing technique and types of deterioration on food quality is emphasized.

8

FST3401

Fundamentals of Food Engineering

3(2+1)

This course emphasises on the fundamental principles of food engineering which include units and dimensions, quantities and measurement, thermodynamics, fluid flow, heat and mass transfer, and psychrometry.  The relationship between the basic principles and the design of the food manufacturing process is discussed.

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. Emphasis is given on preliminary and conversion unit operations. Application of techniques that are associated with processed foods are discussed.

10

FST3405

Unit Operation in Food Processing II

3(2+1)

This course covers the principles of food preservation unit operations in food processing and preservation techniques Emphasis is given on thermal and non-thermal processing. Application of techniques that are associated with processed foods are discussed.

11

FST3601

Food Hygiene and Sanitation

2(2+0)

This course covers the principles of hygiene and sanitation in the food supply chain from raw material storage, processing, distribution to the consumer. The relationship between microorganism contamination and food processing is discussed. Cleaning technology, water quality, product waste management, pest control and sanitation design in food processing are emphasized.

12

FST3603

Halal Food Processing

3(3+0)

This course discusses relationship between principle of halal from the Islamic perspective for halal food chain from farm to table. Emphasis is given to the halal regulations and legislation, halal management system and procedure of applying Malaysia halal certification. The roles of various government and private agencies in development of halal industry, facilitation of halal internal audit program and authentication of halal products in the food industry are discussed.

13

FST3702

Food And Health

3(3+0)

This course covers contribution and significance of nutrients on health at each stage of lifecycle. Emphasis is given to the roles of diet for optimum health including for the improvement of immune functions, stress management and prevention of chronic diseases. Current issues related to nutrition are discussed.

14

FST4110

Future Foods

3(3+0)

This course covers the concept and development of future food and its relation to the needs and current demand. Emphasis is given on the design of a wide variety of future foods using new sources and the latest methods. Environmental sustainability in future food manufacturing using advanced technology is discussed.

15

FST4201

Rapid Methods in Food Analysis

3(2+1)

This course covers basic knowledge and genetic organization of microorganisms and high level organisms. The principles and applications of molecular, immunoassay, and biosensor technologies in rapid methods for food diagnostics are discussed.

16

FST4407

Operational Management of Food Plant

3(3+0)

This course gives emphasis on operational management of food plant which includes directing, designing, delivering and improving the food operation. Case studies of operation managemet on food manufacturing are also discussed.

17

FST4408

Food Packaging

3(2+1)

This course covers concept, functions and usage of packaging in food industry. Emphasis is given on packaging materials and manufacturing, sustainability elements, testing methods for packaging materials, failures in food packaging and packaging systems. Packaging applications and equipments, laws and regulations on food packaging are discussed.

18

FST4409

Water and Waste Water Management in Food Industry

2(2+0)

This course covers water management and wastewater treatment process used by the food industry. Emphasis is given on the type of wastewater treatment and its impact on water quality. Effect of wastewater treatment on the environment is discussed.

19

FST4410

Food Industrial Waste Engineering

2(2+0)

This course covers  food waste management and treatment in the food industry. Emphasis is given on the solid and liquid waste treatment technology in various food industry. Effect of solid and liquid waste treatment on the environment are discussed.

20

FST4411

Food Plant Design

3(3+0)

This course covers site and plant layout selections in food plant design. Emphasis is given on the selection of instruments, materials, process control and automation to meet the requirements and specifications of different food industries. Economic feasibility in project management, development and food plant design are discussed.

21

FST4505

Food Bioprocessing

3(3+0)

This course covers usage trends, sources, and application of enzymes in the food industry. The principles, types and the use of microorganisms in fermented food industry are discussed. Current issues in the use of enzymes and fermentation processes in various food industries are emphasised

22

FST4609

Food Law

2(2+0)

This course covers Malaysia and international food act and regulations to ensure food safety and quality in industry. Emphasis is given on the act and regulations pertaining food productions. International laws and requirements for food import and export is discussed.

23

FST4611

Chemical Safety Of Food

3(3+0)

This course covers the concepts and characteristics of chemical food safety including principles of toxicology and legislation. The incidence of natural contaminants and contaminants resulting from the processing of food and human practices, as well as additive substances in food are described. Food safety assessment methods and current issues are discussed.

24

FST4612

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. Concept and application of sampling plan and quality control through statistical analysis are emphasized.  Issues of food quality management and proposed solutions for improving the quality of food are discussed.

25

FST4705

Functional Food

3(3+0)

The course covers bioactive compounds in food, its benefits to health, and proposed mechanisms. Various bioactive compounds and their correlations with biological activities, production technologies, and post-processing operations of functional food ingredients are emphasized. The effect of processing on bioavailability, quality control and standards, safety issues, and food regulatory status are discussed.

26

FST4828

New Food Product Development

3(1+2)

This course covers the principle, role and importance  technique of new food product development in the food industry. The generation and development of new products including the idea generation, concepts, market analysis, product design prototype production, quality evaluation, marketing methods and product launching are emphasised. Project planning, management, and maintenance and problem-solving measures of product development are discussed.

27

FST4830

Processing Technology of Plant Products

3(2+1)

This course covers the processing technology of plant-based products. Physicochemical and biochemical changes during handling, processing and storage are discussed. Emphasis is given on product quality and problems in related industry.

28

FST4831

Processing Technology of Animal Products

3(2+1)

This course covers the introduction to variety of meat, poultry, dairy, eggs and aquatic products. The physicochemical and biochemical changes during handling, processing and storage is emphasized. The processing technology with the latest analysis related to animal products are discussed.

29

FST4832

Sensory Evaluation of Food

2(1+1)

This course covers the concept, importance, and factors affecting sensory evaluation. Various sensory evaluation methods based on analytical and affective tests, preparation and presentation of samples, format and techniques for obtaining data, and techniques for data analysis are emphasized. Procedure for selection and training of panel members, and consumer behavior are discussed.

30

FST4833

Postharvest Handling of Fruits and Vegetables

3(2+1)

This course covers the biochemical changes and physical properties of postharvest fruits and vegetables. Emphasis is given on the postharvest handling activities, quality criteria, maturity index, treatment methods during processing, postharvest losses and physiological disorder during storage.  The impact of the use of Fourth Industrial Revolution (4IR) technology on quality in supply chain for fruit and vegetable production is discussed.

31

FST4834

Technology of Oils and Fats

3(2+1)

This course covers physicochemical properties and technology of oil and fat which includes different compositions and properties of various oils and fats, analysis of oils and fats, deteriorative reactions of oils and fats, processing technology and oil modification technology. Various manufacturing technology of specialty fats, and environmental aspects of fats and oils processing are discussed.

32

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. Emphasis is given on the physicochemical properties and processing techniques in cereals and legume technology.

33

FST4836

Dairy Technology

3(2+1)

This course covers the physiology of lactation, physicochemical properties of milk components with processing technologies of various types  of milk products. Selection of processing parameters and ingredients for product quality control during processing and storage is emphasized. Sanitation and disinfection systems during milk product processing and new findings in dairy technology are discussed.

34

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

35

FST4838

Chocolate and Sugar Confectionery Technology

3(2+1)

This course covers the types, attributes, and ingredients in production of chocolate and sugar confectionaries. Emphasis is given on the effect of processing on the physicochemical properties and quality attributes of chocolate and sugar confectionary products. Current trends related to production of confectionary products are discussed.

36

FST4839

Aquatic Product Technology

3(2+1)

This course covers the physicochemical and biochemical properties of aquatic products postlanding, during handling and processing. Emphasis is given on the processing technology and its impact on quality of fish product. Processing of fish by-products and current trend are discussed.

37

FST4840

Meat Technology

3(2+1)

The course covers technologies in the meat industry ranging from animal slaughtering, meat processing, preservation and storage to the final product analysis. The application of the latest equipment, ingredients and formulations in the production of different meat products is emphasized. Trends, innovations and current issues related to meat products are discussed.

38

FST4959

Bachelor Dissertation

6(0+6)

This course covers the preparation of proposal, implementation,and scientific writing of research project. Scientific approach to generate data systematically through appropriate design, data collection and analysis are emphasised.