Faculty Core Subjects (47 Credit Hours)
NT10102 Asas Sains Makanan dan Pemakanan (Basic Food Science and Nutrition)
This course discusses and intended to give an overall view for the basic concepts, definitions and principles of food sciences, nutrition and food services. It will familiarize the students with the importance of this subject as applied to our daily diet, global availability, food and culture as well as its role in human nutrition and its usefulness in the food industry. The nutrition components of this course include the history and evolution of nutrition science, food habits and choices, and give an overview of the effects of food and health. This course also discusses key issues relating to global food issue, quality aesthetics and the economy of food.
NT10703 Matematik (Mathematics)
The course covers basic mathematics in calculus which comprises of topics such as sets and numbers, inequalities, relations and functions, limits and continuity, complex numbers and complex roots, differentiation and integration. It also covers basic statistics which comprises of topics such as probability, random variables and functions, discrete and continuous distribution, hypothesis testing and finally, regression and correlation.
NT10903 Kimia Organik (Organic Chemistry)
This course will discuss some basic concepts and definitions of organic chemistry that students have sufficient knowledge to food chemistry course at a higher level. This system includes naming, classification, structure and use of each group of natural and synthetic organic compounds. Emphasis will be given to how this basic organic chemical used in food industry and daily life. Reaction mechanisms and methods of modern organic synthesis of natural compounds will also be given attention.
NT11103 Penilaian Deria Makanan (Sensory Evaluation of Food)
Sensory evaluation of foods is widely used in the field of food science and technology for food quality control, assurance and product development. It is the measuring of food attributes through a complex sensation that results from the interaction of our senses such as taste, smell, touch and hearing when food is eaten. This course exposes the students to food attributes and overall food sensors such as gustation (taste), olfaction (smell), tactile (touch) and optic (vision). In addition, the concepts, principles and protocol of widely used sensory evaluation techniques will be emphasized. These include discriminative tests, descriptive tests, affective tests and scaling methods. Data collection and statistical analysis will be discussed in order to obtain accurate and valid test results.
NT10003 Statistik (Statistics)
This course discusses basic statistical concepts including parametric and non-parametric tests. The practical component includes demonstrations and tutorials on statistical analyses using software. The software used is SPSS, which is one of the common statistical software used in academic research and industries. Students will be exposed to the use of syntax in statistical analyses.
NT10803 Biokimia (Biochemistry)
This course will discuss some basic concepts and definitions of bio chemistry that students have sufficient knowledge to food chemistry course at a higher level. This system includes naming, classification, structure and use of each group of natural and synthetic organic compounds. Emphasis will be given to how this basic organic chemical used in food industry and daily life. Reaction mechanisms and methods of modern organic synthesis of natural compounds will also be given attention.
NT11003 Biologi Sel (Cell Biology)
This course focused on cell types and its basic properties. Coverage will also include fundamental concepts such as the dynamic character of cellular organelles, the use of chemical energy in running cellular activities, cytoskeletons, replication and expression of cell, cell cycle and intracellular signalling.
NT11203 Sifat Fizikal Makanan (Physical Properties of Food)
A course discuss on those properties of foods that lend themselves to description and quantification by physical means. It is an introduction course exposing students to various physical properties of food, including the thermal, surface, optical, mechanical (rheological), electrical and geometrical properties. The definitions, theory and principles, methods of determination, as well as effects on food products are also discussed under relevant topics. This course also provides fundamental knowledge required in understanding advance courses offered in 2nd and 3rd year, such as Unit Operation in Food Processing and Food Engineering.
NT20703 Analisis Makanan dan Instrumentasi (Food Analysis and Instrumentation)
This course introduces students to the importance of food analysis as chemical compositions of foods are used to determine the nutritive value, functional characteristics & acceptability of the food products. Students will be taught on preparation of chemicals & instruments to conduct the analyses. Analytical errors including those arising from impurity of chemicals, instruments & methods used will also be discussed. Students will learn how to report their laboratory results, findings & calculations. Proximate analyses, as well as the theory & suitable methods to determine moisture, ash, protein, lipid, carbohydrate, mineral and vitamin contents will also be explained. Students will also be exposed to specific instruments including AAS, GC, HPLC, etc., to analyse specific or basic components that make up our major food components.
NT20903 Kimia dan Biokimia Makanan (Food Chemistry and Biochemistry)
This course covers introduction to the major food components such as water carbohydrate, lipid, protein and other minor components, namely vitamins and mineral Students will be exposed to the chemistry aspect, classification, characteristics and functional properties of each of the components. Fundamental knowledge of enzyme and food pigments will be taught. Basic biochemistry reactions and metabolisms relate to the major food components will also be discussed.
NT20003 Pengawetan dan Pemprosesan Makanan (Food Processing and Preservation)
This course will explore and expose the students to the basic and applied methods of food processing and preservation. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. Also discussed is the characterization of the heating behaviour of foods and the equipment used for thermal processing. Low temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment used in commercial freezing operations are also explained.
NT20203 Mikrobiologi Makanan (Food Microbiology)
The course discusses the basic principles of food microbiology, which include scope of study, classification of microorganisms, existing of microflora in various foods and their source of contamination. Characteristic and factors affecting the growth of microorganism that lead to either food spoilage or food poisoning are also discussed. An understanding to these factors is helpful in designing methods to control or stimulate their growth. Students have the opportunity to learn a wide variety of microbiological methods normally used in quality control and safety evaluation of foods. The control of microorganisms especially foodborne pathogens by various food preservation techniques and processing are also being highlighted. Apart from its detrimentally effects to food and human health, many of these microorganisms are used in the production of food and food ingredients. A series of laboratory exercises are designed to provide student with the opportunity to develop skills in the isolation, identification and enumeration of the major groups of microorganisms associated with food and food products.
NT30303 Teknologi Pengendalian Lepas Tuai (Post Harvest Handling Technology)
The course teaches subjects related to the causes, principles and practices that result in food losses and appropriate methods to reduce postharvest losses in both the developed and developing countries in terms of technological usage. The structure, composition and biophysical and biochemical changes in fruits and vegetables will be discussed. Factors that influence the quality of fruit and vegetable during storage will also be discussed. This course will also provide exposure to students on the technology of postharvest handling of cereals, cocoa, legumes, dairy products, meat, chicken and fish.
NT30503 Kaedah Penyelidikan dan Penulisan Saintifik (Research Method and Scientific Writing)
This course discusses various research methodologies that are commonly used in scientific investigation related to food science and nutrition. Students wil be exposed to the important of communication skills via scientific writing. Other subject areas to be discussed include experimental design, sampling methods, ethics, research models for consumer and nutritional studies, data exploration and how to make presentation (oral and poster) effectively using multimedia tools.
NT30703 Keselamatan dan Kawalan Kualiti Makanan (Food Safety and Quality Control)
This course emphasizes on the importance of food safety and quality assurance for the food industry. Among the food safety programs discussed include Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practice (GMP), ISO 22000 and Food Hygiene. In addition, students will be introduced with various aspects of quality assurance and its roles in food industry particularly on certain high-risk foods such as poultry and meat products, dairy products and vegetables/fruits. The basic tools of statistical quality control on sampling, inspection, and data organization are made palatable by using examples from the food industry to provide students with case study and promote critical thinking on quality issues. A variety of quality attributes and analytical techniques on objective evaluation based on instrumental measurement are also discussed.
NT40003 Perundangan dan Piawaian Makanan (Food Legislation and Standards)
The course emphasis on food legislative systems and standards that are adopted by the food industry to ensure their products are safe and achieving minimum standard. The content covers food regulations in the country (Food Act 1983 and Food Regulation 1985) as well as a few other international standards or guidelines set by international expert committees or organizations such as Codex Alimentarius Commission (CAC), World Health Organization (WHO), Food & Drug Administration (FDA) and Food Agriculture Organization (FAO) for global trade in foods. Students are exposed to food safety and quality certification schemes (ISO 22000, Halal, etc) and guidelines on import requirements of some countries. Issues associated to intellectual properties from R&D works with an emphasis on its management in the food science and technology fields will be discussed. Graduate competency on legislative issues and standards of foods is important to ensure food produced follow strictly to the specification and standards, either for domestic uses or export markets