MASTER IN FUNCTIONAL FOOD DESIGN (BY COURSEWORK)

NO.

CODE

COURSES

CREDIT

SYNOPSIS

1.

FST5002

Research Methodology and Statistics in Food Science and Technology

3(3+0)

This course covers research design and statistical analysis in food science and technology research. Experimental design, optimisation method and appropriate data analysis for case studies related to food science and technology are discussed.

2.

FST5004

Commercialisation of Functional Food Products

3(3+0)

This course covers development of strategic business plan in the commercialisation process of functional food products. The aspects of market analysis, financial management, marketing and legislations in functional food commercialisation are also emphasized.

3.

FST5701

Science and Technology of Functional Foods

3(3+0)

This course emphasis on the chemistry and technology of food- processed ingredients from plant, animal and microorganism and their applications in food systems. The differences of functional food chemical structures, their relationships to biological activities, production technology and post-processing operations are emphasised. Formulation and selection of food matrices for development of functional food products as well as processing effects on the efficacy and bioavailability of functional foods are also discussed.

4.

FST5702

Characterization of Functional Foods

3(2+1)

This course covers the theory and analysis for characterization of functional food bioactivities from a variety of sources using both conventional and current methods. Various biological assays including antimicrobial, antioxidant, antiobesity, antidiabetic, antihypertensive, enhance immunomodulation and nitric oxide inhibitory activities are emphasised. Profiling and identification of bioactive compounds using HPLC, LCMS and GCMS techniques are also highlighted.

5.

FST5703

Functional Food for Specific Groups

3(3+0)

This course emphasise the concept of nutrition in the life cycle including functional food for specific groups, etiology, clinical deficiency symptoms, nutritional disorders and associations between functional and health foods. Functional food concept and design for target groups are also discussed.

6.

FST5704

Safety and Efficacy of Functional Foods

3(3+0)

The course covers principles of toxicology, toxicants formations, method of detoxification and determination of toxicity and efficacy of functional foods using in vitro and in vivo models. The health consequences of functional foods and their mechanism of actions are also discussed.

7.

FST5803

Functional Foods Design and Innovation

3(2+1)

This course emphasis on designing and developing functional foods that have the optimum bioavailability. Concept and theory of functional foods design based on the molecular nature of the active ingredient, the form of the food, product structure and the methods used to develop functional foods. Various innovative approaches in developing functional foods with desired quality attributes are also emphasized.

8.

FST5999

Dissertation

6(0+6)

The course covers preparation of proposal, implementation and scientific writing of research project related to functional food. Dissertation must be related to functional food 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.

NO.

CODE

COURSES

CREDIT

SYNOPSIS

1.

FST5108

Chemistry of Food Components

3(3+0)

This course covers the physicochemical and functional properties, and reactions of food macro-components specifically water, carbohydrates, dietary fibres, proteins and lipids. The properties and functions of other components including enzymes, vitamins, minerals, flavours, pigments, natural toxicants, bioactive compounds and food additives are also discussed. 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.

2.

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 current technology for the evaluation of challenges and suitability of application of the technology for selected food commodities are also discussed.

3.

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 emphasised. Case studies on the shelf life of selected foods are also discussed.

4.

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. 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.

5.

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 emphasised. Economic feasibility and case studies on selected commodities are also discussed.

6.

FST5502

Food Bioprocessing

3(3+0)

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.

7.

FST5601

Food Quality Assurance

3(3+0)

This course covers the concept of quality and the application of food quality management system, total quality management and halal assurance management system. This course also covers issues in the management of quality in food manufacturing and food supply chain as well as proposed solutions for improving food quality.

8.

FST5705

Global Nutrition and Policy

3(3+0)

This course covers major global nutrition programmes and strategies designed to lessen the global burden of nutrition related to morbidity and mortality. Indicators that are available to diagnose the situation, the skills to seek out information, and the ability to correctly interpret the results are emphasised. Roles of bodies involved in global nutrition and health legislation process, policy implementation and evaluation are discussed. Both prevention and treatment options for major nutrition related disorders that dominate populations are also emphasized.

9.

FST5804

Emulsion Technology

3(3+0)

This course covers effects of various emulsifiers and emulsification technologies on the physico-chemical and stability of food emulsion. Development of emulsion systems that are compatible with the properties of the ingredient are emphasised. Case studies of selected new emulsification technologies are also discussed.

10.

MDS5101

Branding and Packaging Design

3(3+0)

This course covers knowledge of branding and packaging design. Emphasis is given on study of concept, strategy, material and optimum function.