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.

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.

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.

FST5206

Microbiological Food Safety

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.

FST5304

Food Packaging Technology

3(3+0)

The course covers packaging materials, manufacturing, types and applications, packaging design, quality control, standard and test methods as well as packaging equipment and systems. Food packaging laws and regulations, and current and future development of food packaging are also discussed.

FST5401

Food Engineering and Processing

3(3+0)

(This course covers principles and applications of unit operations including pre-processing, conversion and preservation operations for food production. The use of various engineering techniques in food processing is emphasized. Case studies of selected food commodities are also discussed.

FST5403

Food Process and Plant Design

3(3+0)

This course covers principles and procedures in food process and plant design. Relationship of processing techniques and process and plant design is emphasized. Economic reability and case studies on selected commodities are also discussed.

FST5404

Laboratory for Food Technology

2(0+2)

This course covers laboratory exercises in the processing technology of plant-based and animal-based products and provides the practical approach relating the effect of various food ingredients, additives and types of processing equipment on the quality attributes of food products.

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.

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 selected new products are also discussed.

FST5999

Dissertation

6(0+6)

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

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.

FST5305

Technology of Food Lipids

3(3+0)

This course covers the composition, physico-chemical properties and various analyses of lipid products. Relevant processing technologies in the production of various lipid products are discussed. The application and functional properties of lipids in food products are also emphasized.

FST5307

Chemistry and Technology of Starch

3(3+0)

This course covers the physical, chemical and functional properties of starch and modified starch. Technology and applications of starch and modified starch in food processing are also discussed. Related case studies on applications of starches in foods are emphasized.

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.

FST5502

Food Bioprocessing

3(3+0)

This course covers concepts of food bioprocessing and development of green technologies. The use of biocatalysts and microorganisms in the production of foods and metabolites for food industry are emphasized. Current issues on biocatalysts are also discussed.

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.