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The Faculty of Food Science and Nutrition (FSMP), formerly known as School of Food Science and Nutrition (SSMP) has an array of research facilities and resources available for the analysis of foods and nutrition. Laboratories are outfitted with instrumentation for research in food chemistry, microbiology, food processing, food service and nutrition. These facilities provide conducive working environments and appropriate equipment for research and testing of foods. The building is also equipped with pilot plant facilities, and a mock restaurant specially designed for teaching and research purposes. Students gain work related skills and technical skills during their study period.

The following are facilities available to students:

  1. Mini      Library (equipped with selected dissertations)
  2. Seminar      Room
  3. Lecture      Room
  4. Tutorials      Rooms
  5. Student      Computer Room
  6. Faculty      Meeting Room (for FSMP student association meetings)
  7. Experimental      Cafetaria
  8. Student      Association, PMFSMP Room
  9. Postgraduate      Student Room
  10. Wireless      internet

Other facilities managed by FSMP are summarized in the table below;

Physical Facilities

  Facility Current  
No Capacity  
1. Lecture   Hall 2 150  
2. Tutorial   room 8 50  
3. Discussion   room - -  
4. Laboratory   and workshop      
  • IT        Laboratory
2 35  
  • Science        Laboratory
24 40  
  • Engineering        workshop
- -  
  • Processing        workshop
- -  
Manufacturing   workshop - -  
Studio - -  
Others   (Store) 2 -  
5. Library   and Information center 1 -  
Learning   Assistance Center - -  
6. Learning   Resource Help - -  
7. Student   social space 1 100  
8. Mock   Restaurant 1 60  


Equipment available for teaching undergraduates in the program


Faculty of Food Science and Nutrition (FSFN) has excellent teaching and research facilities, including fully equipped food chemistry, microbiology, food processing, food service and nutrition laboratories. Please be note that while the students may not get hands-on experience of the following list of equipment, the may get demonstration sessions of some of the equipment as part of their undergraduate program. Laboratories are equipped with basic instruments for food analysis such as Kjeldahl digestion and titration units, Soxhlet apparatus, Fibretec (dietary fibre analysis), infra-red moisture analyser, refractometers, particle size analysis, viscometer, rapid viscoanalyzer, spectrophotometer (visible, UV), flame photometer, analytical centrifuges, amilograph, farinograph, , omit vortex, waterbaths, analytical balances, pH meter, water activity meter, Hunter Colorimeter, texture analyser, rheometer, differential scanning calorimetry and electrophoresis are also available. Other than that, the laboratories equipment includes stomachers, autoclaves, microscopes(light, polarised light, florescence), CO2 incubator, centrifuge (refrigerated, microcentrifuge), solid phase extractor, fermentation chambers, and incubators.Besides that, the laboratories are equipped with advance research instruments including high-end liquid (LC-MS, ICP-MS) and gas chromatographs (GC-MS), and equipment for sample extraction and preparation. The laboratories also contain a wide range of glassware and other items typically found in food analysis labs.


Teaching laboratories (include food chemistry/analysis, food microbiology, food engineering)


Faculty of Food Science and Nutrition has a teaching lab designated specifically for food chemistry and food biochemistry. Food analysis is taught in food analysis laboratory and instrumentation laboratory. Food Processing courses utilize several laboratories such as food engineering laboratory, and the pilot plant. However, there is also a lab dedicated to the other food processing courses such as chocolate and confectionery laboratory and bakery laboratory. The laboratory for food microbiology is designated strictly as a microbiology laboratory. Other laboratories that available in this faculty are post-harvest technology laboratory, sensory evaluation laboratory, bioprocessing laboratory, food toxicology laboratory, food service laboratory, nutrition and dietetic clinic, nutrition and dietetic laboratory.


Pilot plant / processing capabilities


The pilot plant of Faculty of Food Science and Nutrition, Universiti of Malaysia Sabah support the excellent teaching and learning activities, as well as research related to food processing. The pilot plant is designed to provide a teaching and research infrastructure for the faculty, and to provide the students with the opportunity to work and conduct research in an operating production facility. A partial equipment list for the Pilot Processing Plant is displayed below, and sorted by the categories of liquid (beverage), liquid (soup & sauces), extrusion, drying, canning, freezing, meat and seafood processing equipment and other equipment.

  1. Liquid (Beverage) Equipment: Bottling line, heat exchanger, carbonator machine, homogenizer, cooling tank.
  2. Liquid (Soup & Sauces) Equipment: steamer, steamed jacketed kettle with stirrer, steam boiler.
  3. Extrusion Equipment: Twin screw extruder.
  4. Drying Equipment: Spray dryer, fluidized bed dryer, twin drum dryer, vacuum dryer, cabinet dryer
  5. Canning Equipment: Retort, steam boiler, semi auto can steamer, exhaust tunnel.
  6. Packaging Equipment: Automatic packaging sealer machine.
  7. Freezing Equipment: Blast freezer, deep freezer, plate freezer
  8. Meat and Seafood Processing Equipment: laboratory fish deboning machine, bowl chopper, burger forming machine, fish ball forming machine, band saw, slicer, grinder, meat cutter, ribbon mixer and sausage stuffer.
  9. Others Equipment: noodle machine, commuting mill machine, colloid mill.

Besides that, other facilities house in the Pilot Plant includes chiller and cold room, electric forklift and other assorted equipment.


Food Applications Lab



Food Analysis Teaching Lab



Food Application Lab Lecture Room