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.

12.

ERS5900

Research Methods

3(3+0)

This course encompasses the evaluation of research designs in education. Emphases are given on the methods of organizing relevant information, determining appropriate research methodology and producing research proposal.

Microbial Ecology of Food Commodities

This course emphasizes on major characteristics and microflora of selected food commodities. Factors affecting growth and selection of the dominant spoilage microorganisms during handling, processing and storage of the food commodity are covered. Pathogen control in food commodities utilizing appropriate measures is discussed.

Chemistry of Food Components

This course covers the physicochemical and functional properties, and reactions of food macro-components specifically water, carbohydrates, dietary fibres, proteins and lipids. The roles of the components and their interactions in food systems during processing dan storage as well as their influences on food quality and safety are emphasised.

Food Bioprocessing

This course covers concepts of food bioprocessing and development of green technologies. The classification, characteristics, sources and reactions of food enyzmes will be discussed. The use of various types of microorganisms, starter culture, fermentation process and their roles in production of foods and metabolites for food industry are emphasised. Current issues and roles of biocatalysts are also discussed.

Food Engineering and Processing

This course covers principles and app/ications of unit operations including pre-processing, conversion and preservation operations for food production. Various techniques and basic food engineering principles in food processing is emphasised. Case study on the unit operation approach in food process engineering for selected food commodities is also discussed.

This course covers research design and statistical analysis in food science and technology research. Analysis of mean difference and relationship between variables are also emphasised. Experimental design, optimisation method and appropriate data analysis for case studies related to food science and technology are discussed,

Emulsion Technology for Food Application

This course covers fundamental principles of emulsion technology that underlie all types of emulsion-based food products. Formation technology, characterization and stability studies of various food emulsions that will aid in the rational design of new products, the improvement of existing products, and the more rapid solution of processing problems are emphasized.

Philosophy of Halal Science

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 nonfood products supply chain. It covers the halal industry structure, halal market, jurisprudence and regulations pertaining to halal certification.