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 2^nd and 3^rd 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

Course structure for 2015/2016 Session

University Core Subjects (47 Credit Hours)

Semester 1

UW00202 TITAS

UExxxx2 KIK1

UKxxxx2 KIK3

Uxxxxx2 Language

Exxxx3 Co-curriculum

Semester 2

UW00102 HE

UCxxxx2 KIK2

Uxxxxx2 Language

Semester 3

UW00302 APK

Uxxxx2 Language

Semester 4

Uxxxx2 Language

Faculty Core Subjects (47 Credit Hours)

Semester 1

NT10102 Fundamentals of food science and nutrition

NT10302 General physics

NT10902 Organic chemistry

Semester 2

NT11202 Calculus

NT10802 Biochemistry

NT10402 Analytical chemistry

NT11002 Cell biology

Semester 3

NT20703 Food analysis and instrumentation

NT20903 Food Chemistry and biochemistry

NT21103 Statistic

NT21303 Phyiscal properties of food

Semester 4

NT20803 Post harvest handling technology

NT20203 Food microbiology

Semester 5

NT30903 Food processing and preservation

NT30503 Research methods and scientific writing

NT30703 Food safety and quality

NT31103 Food sensory evaluation

Semester 7

NT40103 Food legislation and standards

Programme Core Subjects (51 Credit Hours)

HS04 Food Science and Nutrition

Semester 1

BZxxx03 Minor

Semester 2

BZxxx03 Minor

BZxxx03 Minor

Semester 3

NP20303 Human nutrition

NP20002 Food habits

Semester 4

NP20003 Nutrition through the lifecycle

NP20603 Functional food

NP20403 Food production ecosystems

Semester 5

NP30230 Nutrition assessment

NP30302 Food security

NE4xxx2 Elective

Semester 6

NP31003 Food toxicology

NP30803 Food innovation

NP00202 Research project I

NP30403 Enzyme in food processing

NE4xxx2 Elective

NE4xxx2 Elective

Semester 7

NP00306 Research project II

NP40503 Food ingredients

NE4xxx2 Elective

Semester 8

NP40012 Industrial training

HY07 Food Technology and Bioprocess

Semester 1

BZxxx03 Minor

Semester 2

BZxxx03 Minor

BZxxx03 Minor

Semester 3

NB20502 Food enzymology

NB20703 Human nutrition

Semester 4

NB20403 Bioprocessing technology

NB20603 Food packaging

NB20003 Unit operations in food processing

Semester 5

NB30703 Food fermentation

NB30502 Food ingredient

NB30903 Food engineering

Semester 6

NB30804 Food product development

NB00202 Research project I

NB31003 Novel food processing

NE4xxx2 Elective

NE4xxx2 Elective

NE4xxx2 Elective

Semester 7

NB00306 Research project II

NB40703 Bioseparation

NE4xxx2 Elective

Semester 8

NB40012 Industrial training

HG09 Food Service

Semester 3

NF20102 Food service entrepreneurship

NF20103 Food service basic

Semester 4

NF20002 Molecular gastronomy

NF20003 Eastern and Western cooking

BZxxx03 Minor

Semester 5

NF30103 Menu development

NF30303 Arrangement, design and equipment for food service

BZxxx03 Minor

BZxxx03 Minor

Semester 6

NF30012 Industrial training and seminar

Semester 7

NF00103 Research project I

NF40102 International business

NF40103 Commercial food

NF40303 Food service system and operation

BZxxx03 Minor

BZxxx03 Minor

Semester 8

NF00206 Research project II

NF40002 Quantity purchasing

NF40003 Special topics

NF40203 Quantity food preparation

Elective Subjects (8 Credit Hours)

NE40002 Nutrition education

NE40102 Diet therapy

NE40202 Food hydrocolloids

NE40302 Food security

NE40402 Nutritional content of food

NE40502 Molecular nutrition

NE40602 Food service

NE40702 Dairy science and technology

NE40802 Meat science and technology

NE40902 Bakery and confectionery technology

NE41002 Halal food production

NE41102 Fats and oils technology

NE41202 Functional food

NE41302 Food toxicology

NE41402 Marine and aquaculture product

Minor Subjects (9 Credits)

BZ10403 Fundamental of marketing

BZ10503 Management principles and practices

BZ20503 Basic financial management