BACHELOR OF FOOD SCIENCE AND TECHNOLOGY | FACULTY OF FOOD SCIENCE AND TECHNOLOGY
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BACHELOR OF FOOD SCIENCE AND TECHNOLOGY

NO

CODE

 COURSE NAME

CREDIT

 SYNOPSIS

FST3110

Food Biochemistry

3(3+0)

This course covers the major components and biochemical processes occurring in living system. The topics covered include: water and buffers; enzymology including enzyme kinetics, mechanism of action, factors that influence enzyme activity and enzyme regulation; bioenergetics; metabolic pathways of major biomolecules; mechanisms of transcription and translation and photosynthesis.

 2

FST3111

Chemistry of Food Components

3(3+0)

This course covers the chemical and physical properties of food macro- and micro-components specifically water, carbohydrates including dietary fibre, proteins and enzymes, lipids, vitamins, minerals, pigments, flavours, natural toxicants, contaminants and food additives. Their roles in the food system shall also be covered. The relationship between structure and function(s) of these components in food will be discussed.

 3

FST3112

Chemical Analysis of Food

2(0+2)

This course covers chemical analysis of food which encompasses principles and practical aspects of macro- and micro-components of food analysis using chemical and instrumental methods. The student will also be guided in the development of general protocol involved in the development of strategies for the analysis of the chemical properties of a given food.

 4

FST3113

Nutritional Changes In Foods

3(3+0)

This course covers the contribution and significance of nutrients on health, Recommended Dietary Allowance (RDA), nutrition for special groups and nutritional status assessment. Emphasis will also be given to nutritional changes occurring during processing and storage of food.

 5

FST3201

Basic Food Microbiology

3(2+1)

This course covers introduction to microbiology and basic techniques used in the laboratory, characteristics of microorganisms and classification, structures and functions of prokaryotes and eukaryotes, cultivation and maintenance of cultures, reproduction and growth, metabolism and biosynthesis, control of microbial growth, sterilization and disinfection, mutation, genetic engineering, immune and allergic responses, and characteristics of foodborne yeasts, fungi and viruses.

 6

FST3202

Food Microbiology

3(2+1)

This course covers the role and significance of microorganisms in foods and environment, factors affecting their growth in foods, effects of food processing and preservation techniques on the growth and survival of microorganisms, microbial activities as a causal agent for food poisoning and spoilage, microbial quality of food and water, indicator organisms and HACCP, probiotics and beneficial microorganisms

 7

FST3304

Unit Operations in Food Processing I

4(3+1)

This course covers the principles of physical unit and ancillary operations in food processing. These include size reduction and solids filtration, homogenization and emulsification, mixing, separation techniques and extraction. Techniques that are associated with processed foods such as packaging, extrusion and forming will also be discussed.

 8

FST3305

Unit Operation in Food Processing II

3(2+1)

This course covers the principles of food preservation unit operations in food processing, preservation techniques such as thermal processing, low temperature preservation, dehydration, evaporation and concentration, high pressure processing and food irradiation.

 9

FST3401

Fundamentals of Food Engineering

3(2+1)

This course covers the introduction to food engineering, units and dimensions, dimensional analysis, mass and energy balances, thermodynamics and refrigeration, fluid flow, heat and mass transfer, unsteady state heat transfer, psychrometry.  Laboratory practical emphasizes basic principles of food engineering.

 10

FST4001

Halal Food

2(2+0)

This course covers the concept of halal and haram in Islam, sources of halal and haram food, slaughtering methods, halal food processing concept from farm to plate, halal food ingredients and additives. The course also cover regulations and legislation related to halal food, analysis,  halal standard MS1500:2004, halal certification and logo, relationship between halal and quality systems and halal products incentives. Current issues in global halal food industries and market will also be discussed.

 11

FST4405

Engineering Properties of Foods

3(2+1)

This course covers engineering properties of food encompassing biological and physico-chemical properties of foods, water and food properties, rheological properties of solid foods, rheological properties of viscoelastic foods, thermal properties of foods, aerodynamic and hydronamic properties of foods, and optical properties of foods.

 12

FST4406

Food Process and Plant Design

4(4+0)

This course covers principles and procedures in developing plant and planning in food industry, development of food projects and processes, evaluation of food processes and plants, project evaluation and investment, equipment selection and specifications, site selection and plant layout, food project management, food plant and process safety and quality control system management, case studies on business plans of food projects.

 13

FST4407

Operational Management of Food Plant

3(3+0)

This course covers operational management of food plant, preoperational, current, optimization and post operational activities, operations improvement, new manufacturing technologies, case studies on manufacturing and marketing of products.

 14

FST4501

Genetic Engineering in Food Science

3(2+1)

This course covers Genetic Engineering in Food Science including basic techniques in gene manipulation and cloning, cloning procedures, cloning of vectors, PCR technologies, genetic engineering and current issues.

 15

FST4502

Enzymes in Food Processing

3(3+0)

This course covers enzymes in food processing encompasses the history and trend of enzyme application, characteristics of enzyme, sources of enzyme in industry, production of industrial enzyme, application of enzyme in industry, status of enzyme in food regulation, and current issues in enzyme application.

 16

FST4503

Food Proteomics

3(2+1)

This course covers food proteomics encompasses definition and the importance of the emerging field of proteomics in food science and technology, structures and functions of proteins, impacts of processing, bioavailability, extraction and isolation of protein, and characterization of proteins.

 17

FST4504

Industrial Food Microbiology

4(3+1)

This course covers the principles of fermentation and use of microorganisms in food industry. Topics covered will be food industry local and global market, types of fermentation, fermentation process, starter cultures, fermented foods and development of the industry, food ingredients produced by fermentation technology and textural and flavour changes during ageing and maturity.

 18

FST4601

Microbiological Safety of Foods

4(3+1)

This course covers microbiological safety of foods encompasses characteristics of food safety, microorganisms causing food infections and intoxications, effectiveness of process of inhibition and killing of microorganisms, epidemiological techniques, predictive microbiology and food safety.

 19

FST4602

Chemical Safety of Foods)

3(3+0)

This course covers chemical safety of foods which encompasses principle of toxicology, factors influencing toxicity, methods of assessment of food safety in laboratory, evaluation of food safety, risks, toxicants in foods, food contaminants and safety, and current issues

 20

FST4603

Management and Safety of Food Analysis Laboratory

3(3+0)

This course covers the activities of a food analysis laboratory, laboratory quality management system, management and technical clauses interpretation and their applications, hazards and safety in laboratory, safety measures

 21

FST4604

Quality Assurance of Animal Products

3(3+0)

This course covers the process of creating and enforcing international standards, laws related to international standards specification and the implications of not achieving the standards, parameters and quality control of animal products, labelling and current issues related.

 22

FST4605

Quality Assurance of Plant Products

3(3+0)

This course covers international standards of plant products, formation and enforcement of international standards, definition and quality of plant products, aspects of law, specification and implementation of international standards, quality assurance of oil and fats, fruits and vegetables, cereals and other products, labelling needs and current issues related.

 23

FST4606

Rapid Methods in Food Analysis

3(1+2)

This course covers basic genetics and its organization in microorganisms and higher organisms, diagnostic principles and their applications, and the development of kits for rapid food analysis

 24

FST4607

Food Toxicology

3(3+0)

This course covers the basic chemical and biological aspects of food toxicology, biotransformation, risk assessment, natural toxicants, food-borne toxins and food additive. Their roles and side effect of toxicants in the food system shall also be covered. The relationship between food chemicals and mechanism of carcinogenesis in food will be discussed.

 25

FST4701

Chemistry Of Functional Food

4(4+0)

This course discusses functional compounds in foods, their health benefits and proposed mechanisms, effects of processing on bioactive compounds, bioavailability, quality control and standardization, efficacy studies, safety issues, regulatory status and future prospects of functional food.

 26

FST4702

Issues and Controversies in Functional Food

3(3+0)

This course covers benefits of phyto-chemicals antioxidant, essential fatty acid, milk-based functionality, effect of processing on efficacy, bioavailability and safety of bioactive ingredients. Adulteration, GMP, labelling issues and GMF will also be covered.

 27

FST4703

Food Metabolism

3(3+0)

This course covers the classification, sources, functions, nutrition, metabolism, symptoms of deficiency and excess of macro and micro nutrients such as proteins, lipids, carbohydrates, dietary fiber, vitamins and minerals. Energy balance will also be discussed.

 28

FST4704

Food for Specific Groups

3(3+0)

This course covers the food intake for specific groups, clinical deficiency symptoms, nutritional disorder (cardiovascular, metabolic syndrome, cancer, gout, endocrine etc.) and current issues on the relationship between food and health. Case study and nutritional assessment will be conducted.

 29

FST4807

Seminar

1(1+0)

This course covers presentation of research findings of the project conducted.

 30

FST4821

Chemistry and Technology of Plant and Animal Products

3(3+0)

This course covers chemistry and technology of plant and animal products which encompasses the physico-chemical and biochemicall changes of fats and oils, fruits and vegetables, beans and legume products, meat, seafood and dairy products during handling, processing and storage.

 31

FST4822

Laboratory for Chemistry and Technology of Plant and Animal Products

2(0+2)

This course covers practical in the processing of plant and animal-based commodities. It will give a practical approach in understanding the functional roles of food components on the quality attributes of the food

 32

FST4823

Food Hygiene and Sanitation

3(3+0)

This course covers principles of hygiene and sanitation in food industries which encompasses various aspects of sanitation such as infection, hygiene, methods to determine hygiene, elements of sanitation, water quality, soils, surface technology, cleaning technology, hygienic design and Cleaning In-Place (CIP) concept.

 33

FST4824

Food Quality Management

3(3+0)

This course covers management of food quality which encompasses concept of food quality management, application of statistical process control, variation and capability index, quality attributes, sampling, process capability, control chart, quality management systems, Halal, Just-In-Time, and First In First Out and food safety management system.

 34

FST4825

Food Law

2(2+0)

This course covers Food Laws Malaysia i.e. Food Act 1983 and Food Regulations 1985 which includes administration and enforcement, appointment of analysts and authorised officers, power and procedure of sampling, standards, packaging and labelling of foods, additives and food composition, power to make regulations, litigation and product recall.  Other laws of Malaysia concerning the food industry, the role of Royal Customs and Excise Department, Codex Alimentarius and consumer movements will also be discussed.

 35

FST4828

New Food Product Development

3(1+2)

This course covers new food product development which encompasses the role and importance of new product development in a food manufacturing company, definition of product, idea generation, consumer survey, idea evaluation and screening.  Students will be trained in development of product concept, project planning, production of prototype, testing and identification of defects as well as problem solving. Students will have experience in the product development process, production plan, consumer testing, marketing and product launching.

 36

FST4829

Sensory Evaluation of Food

3(2+1)

This course covers sensory evaluation concept and its applications, sensory evaluation method, selection and training of panel members, format and techniques for obtaining data, preparation of sample for presentation, factors which influence measurement of sensory evaluation, consumer testing and data analysis.

 37

FST4914

Food Industry Waste Engineering

2(2+0)

This course covers food industry waste engineering which encompasses sources and classification of industrial wastes, problems in waste management, physical and chemical waste treatment processes, integrated physical and biological processes, thermal waste treatment processes, and waste reduction strategies.

 38

FST4920

Food Packaging

3(2+1)

This course covers food packaging which encompasses concept and functions of packaging, food protection, packaging materials and manufacturing, packaging materials testing methods, type of failures in food packaging, forms of packaging system, packaging and application, packaging equipment, laws and regulation on food packaging, and current and future developments in food packaging.

 39

FST4921

Postharvest Handling of Fruits and Vegetables

3(2+1)

This course discusses postharvest handling of fruits and vegetables encompasses biochemical and biophysical changes after harvest, postharvest activities, quality criteria and maturity index, methods of treatments, role and effect of packaging, temperature and  relative humidity. Postharvest wastage and physiological disorder of fruits and vegetables during storage will also be covered.

 40

FST4922

Chemistry and Technology of Oils and Fats

3(2+1)

This course covers chemistry and technology of oil and fat which encompasses different composition and properties of various fats and oils, processing technology, analysis of fats and oils, physical properties of fats, oils and fats by-products, deteriorative reactions of fats and oils, technology of fats modification, manufacturing technology of fats, oils and specialty fats, environmental aspects of fats and oils processing and case study.

 41

FST4923

Cereals and Legumes Technology

3(2+1)

This course covers cereals and legumes technology which encompasses utilization, production and the quality evaluation of cereals and legumes and their products, current issues and new findings.

 42

FST4924

Dairy Technology

3(2+1)

This course covers milk composition, physiology of lactation, processing of fluid milk, concentrated milk and their products, classification and terminology of cream, butter and AMF, classification and terminology of ice cream, processing of yogurt, cheese and powdered milk, sanitation and disinfection system, and new findings in dairy technology.

 43

FST4925

Beverage Technology

3(2+1)

This course covers classification of beverages, methods of processing fruit juice, coffee, tea, carbonated drinks, functional and health drinks including bottled water.  Emphasis will be given on the equipment used, ingredients and their specific functions, product stability and quality, aspects on regulations and product specifications.

 44

FST4926

Meat Technology

3(2+1)

This course covers trends in meat industry and meat consumption pattern, mechanisms in muscle contraction, animal slaughtering, preservation and curing techniques, sausage and minced products, reformed products, wrapping of meat products, dry products and half-dry products, packaging and distributing of meat products.

 45

FST4927

Chocolate and Sugar Confectionery Technology

3(2+1)

This course covers chocolate and sugar confectionary technology encompasses types and attributes of confectionary products, ingredients in chocolate manufacturing, confectionary manufacturing quality of chocolate products, ingredients and quality of sugar confectionaries, properties of sugar confectionary and manufacturing of other confectionaries.

 46

FST4928

Aquatic Product Technology

3(2+1)

This course covers physical, chemical and biochemical properties of aquatic food, post-harvest handling principles of preservation at low temperature, preservation techniques, canning process and quality control of aquatic food.

 47

FST4929

Management of Water and Waste Water from the Food Industry

3(2+1)

This course covers overview of water management, water supply and management, chemical properties of water, conventional water treatment, advance water treatment, waste water management, primary, secondary and tertiary treatments of industrial waste water, economics and design consideration, and current issues.

 48

FSM4901

Industrial Training

12(0+12)

This course covers an industrial training for a period of 24 weeks at various selected government agencies, companies or factories. The training is organized jointly by the coordinator and supervisor or the manager from the related agencies, company or factory.

 49

FST4999

Final Year Research Project

4(0+4)

The student will carry out a project on topic approved by his/her academic advisor.  It consists of proposal, experimental design, data collection that involves laboratory work, results and discussion. At the end of the semester, the student is required to submit a final report for evaluation.

 

 


Updated:: 20/12/2013

MEDIA SHARING

FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
43400 UPM Serdang
Selangor Darul Ehsan
0389468367
0389423552
C1511468253