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Garrett R H amp Grisham C M 2013 Biochemistry 5th ed United States of America Brooks Cole Moran L A Horton H R Scrimgeour K G amp Perry M D 2012 Principles of Biochemistry 5th ed United States of America Pearson NT31103 FOOD SENSORY EVALUATION Sensory evaluation of foods is widely used in the field of Food Science and Technology for food quality control assurance

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2 SYNOPSIS Faculty of Food Science and Nutrition,FACULTY CORE. NT10102 FUNDAMENTALS FOOD SCIENCE AND NUTRITION, The course will be focused on food requirement function and source of nutrients in food and quality and safety. aspects of foods The selected core subjects will be discussed in brief in other to give the students an overview on. what is the field of food science technology and nutrition all about. References, Brown J E 2014 Nutrition Now 7th Edition Australia Wadsworth CENGAGE Learning. Campbell Platt G 2009 Food Science and Technology Singapore Wiley Blackwell. Murano P S 2003 Understanding Food Science and Technology Australia Wadsworth CENGAGE Learning. Roday S 2007 Food Science Nutrition New Delhi Oxford University Press. Smolin Grosvener 2010 Nutrition Science and Applications 2nd Edition USA John Wiley Sons Inc. Thompson J Manore M 2013 Nutrition for Life Boston Pearson. Williams M H 2010 Nutrition for Health Fitness and Sport 9th Edition Boston McGraw Hill International Edition. NT10402 ANALYSIS CHEMISTRY, Analytical chemistry is the branch of chemistry that deals with the measurement of chemical samples both. qualitative and quantitative Analytical chemistry plays an important role in many aspects of chemistry for. example medicinal environmental forensic and manufacturing In food analytical chemistry finds many. applications for example in the analyses for the essential nutrients chemical composition level of deterioration or. contamination and authenticity Undoubtedly analytical chemistry forms an important part of the competency that. food scientists and technologists ought to develop. References, Bruice P K 2017 Organic Chemistry 8th ed United States of America.
Wade L G Jr 2014 Organic Chemistry 8th ed United States of. America Pearson, Solomons T W G Fryhle C B Snyder S A 2014 Organic Chemistry 11th ed United States of America John. Wiley Sons, Carey F A Giuliano R M 2016 Organic Chemistry 10th ed United States of America McGraw. Hill Klein D 2012 Organic Chemistry United States of America John Wiley Sons. Smith J G 2014 Organic Chemistry 4 ed United States of America McGraw Hill. NT10202 GENERAL PHYSICS, A clear understanding of the basics of physics i e the study of physical quantities theories and calculations in. translational and rotational motions types and concepts in energy This course will expose some background on the. behavior of fluids It will also include sections in thermal physics as well as vibration and wave. References, Vuille C Serway R A Faughn J S 2009 College Physics. Edition Brooks Cole Cengage Learning Canada ISBN 10 0 495 55498 7. Nicholas J Giordano 2010 College Physics Reasoning and relationships International student edition. Brooks Cole Cengage Learning Canada ISBN 13 987 0 534 46244 4. David Halliday Robert Resnick Jearl Walker 2008 Fundamentals of Physics 8th Edition Wiley ISBN. 978 0 471 75801 3, Frederick J Bueche David A Jerde 2008 Principles of Physics 9th Edition McGraw Hill US.
NT10902 ORGANIC CHEMISTRY, This course will discuss the principles of organic chemistry and the chemical reactions found in many applications. including food systems This course includes the naming classification structure use and reactions of each. class group of natural and synthetic organic compounds The mechanisms of reactions will be given attention. References, Bruice P K 2014 Organic Chemistry 7th ed United States of America. Pearson Wade L G Jr 2013 Organic Chemistry 8th ed United States of. America Pearson, Solomons T W G Fryhle C B Snyder S A 2014 Organic Chemistry 11th ed United States of America John. Wiley Sons, Carey F A Giuliano R M 2013 Organic Chemistry 9th ed United States of America McGraw. Hill Klein D 2012 Organic Chemistry United States of America John Wiley Sons. Smith J G 2011 Organic Chemistry 3rd ed United States of America McGraw Hill. 3 SYNOPSIS Faculty of Food Science and Nutrition,NT11202 CALCULUS.
This course provides a strong basic concepts and foundations in calculus Thus this course providing the. necessary background knowledge for students Student will be able to develop the ability to use analytic and. graphic techniques to solve problems involving calculus. References, Larson R Edwards B H 2012 Calculus 9th Edition Singapore Brooks Cole Cengage. Learning Stewart J 2009 Calculus 6th Ed Brooks Cole Cengage Learning. Anton H Bivens I C Davis S 2010 Calculus Late Transcendentals 9th Edition John Wiley Sons Asia Pte. Ltd Verberg D Purcell E J Rigdon S E 2007 Calculus ninth edition Pearson United State of America. Smith R T Minton R B 2007 Calculus McGraw Hill New York. Peter Kuhfitting 2006 Technical Calculus with Analytic Geometry Thomson Australia. NT10802 BIOCHEMISTRY, This course discusses the important biomolecules and their chemistries in reactions that facilitate the processes in. living organisms This includes amino acids proteins enzymes and carbohydrates The structures functions. mechanisms kinetics and control of these components are discussed The ATP energy generation and the. electron transfer chain in carbohydrate metabolism involving the glycolysis the citric acid cycle and the oxidative. phosphorylation processes are also discussed,References. Campbell M K Farrell S O 2012 Biochemistry 7th ed United States of America Brooks Cole. Appling D R Anthony Cahill S J Mathews C K 2016 Biochemistry Concepts and Connections Global. Essex United Kingdom Pearson, Voet D Voet J G 2011 Biochemistry 4th ed United States of America John Wiley. Sons Garrett R H Grisham C M 2013 Biochemistry 5th ed United States of America. Brooks Cole, Moran L A Horton H R Scrimgeour K G Perry M D 2012 Principles of Biochemistry 5th ed United.
States of America Pearson,NT31103 FOOD SENSORY EVALUATION. 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 In addition the. concepts principles and protocol of widely used sensory evaluation techniques will be explained These include. discriminative tests descriptive tests and affective tests Data collection and statistical analysis will be discussed in. order to obtain accurate,References, Aminah Abdullah 2000 Prinsip Penilaian Sensori Bangi UKM. Kemp S E Hollowood T Hort J 2009 Sensory Evaluation A Practical Handbook United Kingdom Wiley. Blackwell Lawless H T Heymann H 2010 Sensory Evaluation of Food Principles and Practices 2nd Ed New. York Springer Meilgaard M Civille G V Carr B T 2007 Sensory Evaluation Techniques 4th Ed Boca Raton. Florida CRC Press,NT21103 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. version 14 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. 4 SYNOPSIS Faculty of Food Science and Nutrition,References. Armitage P Berry G Matthews J N S 2001 Statistical methods in medical research 4th ed Oxford Blackwell. Coakes S J Steed L 2007 SPSS version 14 0 for Windows Analysis without anguish Australia John Wiley. Sons 274 pages, Einspruch E L 2005 An introductory guide to SPSS for Windows second edition SAGE publications Inc.
California USA, McKillup S 2005 Statistics explained an introductory guide for life scientists Cambridge University Press. Cambridge UK Mohd Noor M I 1995 Asas statistik dan penyelidikan perubatan Kuala Lumpur Dewan Bahasa dan. Pustaka 178 pages Ooi Y B H 2007 Statistics for food nutritional and health sciences Including SPSS user guide. with syntax for analyses Lecture notes salinan pra penerbitan terhad kepada pelajar SSMP yang berdaftar. Paulson D S 2008 Biostatistics and microbiology A survival manual Springer Science Business Media New York. USA Swinscow T D V Campbell eds 2002 Statistics at square one 10th ed British Medical Association. Useful little cookbook good for quick reference Available online at http www bmj com collections statsbk 160. pages Zar J H 1999 Biostatistical analysis 4th edition Prentice Hall International Inc. NT21303 PHYSICAL PROPERTIES OF FOODS, 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 such as Unit. Operation in Food Processing and Food Engineering,References. Arana I 2012 Physical Properties of Foods Novel Measurement Techniques and Applications Contemporary. Food Engineering Boca Raton CRC Press, Bourne M 2002 Food Texture and Viscosity Concept and Measurement 2nd Edition London Academic Press. Figura L O Teixeira A A 2007 Food Physics Physical Properties Measurement and Application London. Springer Karel M Lund D B 2003 Physical Principles of Food Preservation 2nd Edition New York Taylor. Francis MacDougall D B 2002 Colour in Food Improving Quality Cambridge Woodhead Pub. Sahin S Gulum S 2006 Physical Properties of Foods New York Springer. NT20703 FOOD ANALYSIS 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,References. AOAC 2000 American Official Analytical Chemists 16th Edition Washington D C Association of Analytical. Chemists Christian G O and O rielly J E 1986 Instrumental Analysis 2nd Edition. King R D 1978 Development In Food Analysis Techniques 1 Applied Science London. Nielsen S S 2003 Food Analysis Third Edition New York Kluwer Academic Plenum. Publishers Nitise wojo P 1996 Instrumentasi Dalam Analisis Makanan Bangi Penerbit. Pomeranz Y 1994 Food Analysis Theory and Practice London Chapman and Hall. Publication Suzzane S N 2010 Food Analysis Food Science Text Series Springer. Suzzane S N 2010 Food Analysis Laboratory Manual Food Science Text Series. Springer Leo M L N Fidel T 2013 Food Analysis by HPLC 3rd Edi CRC Press. Micheal H T Charles L O 2014 Physical Methods in Food Analysis Acs Symposium series American Chemical. Leo M L N Fidel T 2012 Handbook of Analysis of Active Compounds in Functional Foods CRC Press. NT20903 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 minerals 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,5 SYNOPSIS Faculty of Food Science and Nutrition. References, Akoh C C Min D B ed 2008 Food Lipids Chemistry Nutrition and Biotechnology 3rd Ed Boca Raton CRC. Press Taylor Francis Group QP751 F647 2008, Belitz H D Grosch W Schieberle P 2009 Food Chemistry 4th revised and extended Ed Garching Springer.
TX 545 B3513 2009, Damodaran S Parkin K L Fennema O R ed 2008 Fennema s Food Chemistry 4th Ed Boca Raton CRC. Press Taylor Francis Group TX 541 F65 2008, McWilliams M 2005 Foods Experimental Perspectives 5th Edition Pearson Prentice Hall New Jersey TX. 531 M38 Simpson B K Nollet L M L Toldra F Benjakul S Paliyath G Hui Y H ed 2012 Food Biochemistry. Processing 2nd Ed Wiley Blackwell USA, Vaclavik V A Christian E W 2003 Essentials of Food Science 2nd Edition Kluwer Academic Plenum Publishers. New York TX 531 V33, Voet D Voet J G Pratt C W 2008 Fundamentals of Biochemistry John Wiley Sons New York QD 415 V63. NT30903 FOOD PROCESSING PRESERVATION, This course will discuss about the principles and techniques of food processing and preservation such as.
freezing drying heat treatment and so on Students are required to understand the advantages and disadvantages. for each of the preservation method The effects of processing on food products that affect the consumer. acceptance and the latest technology and development in food processing and preservation also being discussed. References, Brown Martyn 2008 Chilled Foods A Comprehensive Guide 3rd Edition Woodhead Publishing. Dennis R Heldman Richard W Hartel 1998 Principles of Food Processing An Aspen Publication New York. Fellows P J 2000 Food Processing Technology Principles and Practice 2nd Edition West Sussex Ellis Horwood. Limited Hosahalli R Michele M 2006 Food processing Principles and Applications CRC Press. Norman N Potter Joseph H Hotchkiss 1995 Food Science Chapman and Hall. Russell N J Gould G W 2003 Food Preservatives 2nd Edition New York Kluwer Academic Plenum Publisher. NT20203 FOOD MICROBIOLOGY, The course discusses basic principles of food microbiology which include scope of study classification of. microorganisms existing of micro flora in various foods and their source of contamination 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 will 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 food borne pathogens by various food preservation techniques and. processing are also being highlighted Apart from the 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 isolation identification and enumeration of the. major groups of microorganisms associated with foods and food products. References, Adams M R Moss M O McClure P 2015 Food microbiology 4th Edition Cambridge Royal Society of. Erkmen O Bozoglu T F 2016 Food microbiology principles into practice West Sussex John Wiley Sons. Jay J M Loessner M J Golden D A 2005 Modern food microbiology 7 edition New York Aspen Publisher. Montville J T Matthews K R Kniel K E 2012 Food microbiology an introduction 3rd edition Washington ASM. Ray B Bhunia A 2014 Fundamental food microbiology 5 edition Boca Raton CRC Press. Stuart H 2013 Essential microbiology 2 edition Oxford Wiley Blackwell. Tortora G J Funke B R Case C L 2012 Microbiology An introduction 11th edition San Francisco Benjamin. NT20803 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 post harvest losses in both the developed and developing countries in terms of technologic 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 post harvest handling of cereals koko legumes dairy products. meat chicken and fish,6 SYNOPSIS Faculty of Food Science and Nutrition.
References, Dellino C V J 1990 Cold and Chilled Storage Technology London Blackie Academic Professional. Ismail Noryati dan Cheah Poh Bee 1998 Lepas Tuai Satu Pengenalan fisiologi dan Pengendalian Buah. buahan dan Sayur sayuran Penerbit USM Terjemahan Will R B H McGlasson W B Graham D Lee. T H and Hall E G Australia New South Wales University Press. Moeljantto 1992 Pengawetan dan pengolahan hasilan perikanan Jakarta Penebar Swadaya. Nagy S and Shaw P E 1980 Tropical and Sub tropical fruits composition Properties and uses AVI. Publishing Inc Westport Connecticut, Pantatico E B 1975 Post harvest physiology handling and utilisation of tropical And sub tropical fruits and. vegetables,Westport Connecticut AVI Publishing Co Ltd. Potter N N and Hotchkins J H 1995 Food Science New York Chapman and Hall Ray Herren 1994 The Science of. Animal Agriculture Delmar Publisher Inc, Saadiah A Shafie 1995 Asas Teknologi Biji benih Kuala Lumpur Dewan Bahasa dan Pustaka Smith J 1991 Food. Additive User s Handbook London Blackie Academic Professional. Thompson A K 1996 Postharvest Technology of Fruits and Vegetable Westport Connecticut AVI Publishing Co. Ltd Vickie A V 1998 Essential of Food Science New York Chapman and Hall. NT30503 RESEARCH METHODS AND SCIENTIFIC WRITING, This course discusses various experimental designs and various stages in research studies from proposing a.
study to presenting its findings Health and safety study information volunteer consent and ethics would also be. discussed This course should preferably be taken after NT10003 Statistics. References, Bower J A 2013 Statistical Methods for Food Science Introductory procedures for the food practitioner 2nd. edition Blackwell Publishing Ltd, Dean A Voss D 1999 Design and Analysis of Experiments New York Springer. Kuehl R O 2000 Design of Experiments Statistical Principles of Research Design and Analysis 2nd ed Singapore. Du xbury Press, Garis Panduan Gaya Penulisan Pascasiswazah 2008 Kota Kinabalu Pusat Pengajian Pascasiswazah UMS. Noorzan Mohd Noor 2011 Writing Research Thesis Proposals Guidelines Examples Shah Alam University. Publication Centre UPENA UiTM, Rea L M Parker R A 2005 Designing Conduction Survey Research A Comprehensive Guide San Francisco. John Wiley Sons Inc, Montgomery D C 2012 Design and Analysis of Experiments 8th Edition Hoboken NJ John Wiley Sons Inc.
NT30703 FOOD SAFETY AND QUALITY CONTROL, This course emphasizes the importance of food safety and quality assurance in the food industry Foodborne. diseases and threats to food safety constitute a growing public health problem worldwide Thus food professional. should be provided with up to date information and skills as part of the strategy to reduce contamination of food. ensuring foods sold in the market are safe Food safety and quality education form the backbone of the food science. and technology programs It is also true that more standards and certification on food safety programs will be. established to facilitate national and international food controls and risk management. References, Alli I 2013 Food quality assurance principles and practices 2nd ed Boca Raton CRC Press. Clute M Mountain T and Eugene LLC 2008 Food industry quality control systems Boca Raton CRC. Press Knechtges P L 2012 Food safety theory and practice Jones Bartlett Learning Burlington. Newslow D L 2001 The ISO 9000 Quality system Applications in food and technology New York Wiley. Interscience Ortega Rivas E 2009 Processing effects on safety and quality of foods Boca Raton CRC Press. Shaw I C 2013 Food safety The science of keeping food safe Wiley Blackwell Oxford. Vasconcellos J A 2004 Quality assurance for food industry a practical approach Boca Raton CRC Press. NT40103 FOOD LEGISLATION STANDARDS, The course is focused on food legislation and standards that are commonly practiced by the food industry to ensure. their products are safe and fulfilling the standard specifications Students are taught about food regulations in Malaysia. Food Act 1983 Food Regulations 1985 and Food Hygiene Regulations 2009 and several international. standards or guidelines pioneered by the expert committees or international organizations such as Codex. Alimentarius Commission CAC World Health Organization WHO Food Drug Administration FDA and Food. Agriculture Organization FAO The course will emphasize on the importance of safety and quality issues related to. all types of foods in the international business Other aspects to be discussed include quality management systems. which are used by the food industry such as ISO 9000 halal certification and Total Quality Management TQM. 7 SYNOPSIS Faculty of Food Science and Nutrition,References. Food Act 1983 Act 281 Regulations As at 20 April 2012 Kuala Lumpur International Law Book Services Trade. Description Act 2011 Kuala Lumpur International Law Book Services. Malaysian Standard MS1500 2009 Standards Malaysia Selangor. Anderson J L 2003 International seafood trade Cambridge Woodhead Publishing Ltd. Bennet G S 2010 Food identity preservation and traceability Safer grains Boca Raton CRC Press Clute M. 2009 Food industry quality control systems Boca Raton CRC Press. Dillon M Griffith C 2001 Auditing in the food industry Boca Raton CRC Press Goodburn K. 2001 EU food law a practical guide Cambridge Woodhead Publishing Ltd. Hasler C 2004 Regulation of functional foods and nutraceuticals New York Blackwell Publishing Rees. N Watson D 2000 International standard for food safety Texas C H I P S. NT11403 FUNDAMENTALS OF MARKETING, This course aims to provide exposure on the basic concepts of marketing as an important function in business to.
students This course introduces the marketing concepts and elements of marketing mix in one practical framework in. order to achieve understanding on the importance of marketing strategy in fulfilling customer needs so that a business. organization is capable to maintain its position in a competitive environment This course focussing on introduction of. marketing consumer behaviour and the marketing mix especially on menu the food retailing wholesaling promotion. and marketing ethnics, Kotler Philip Armstrong Gary 2016 Principles Of Marketing Global Edition 16 Edition UK Pearson Education. Stanley John Stanley Linda 2015 Food Tourism A Practical Marketing Guide UK CABI. Kotler Philip Armstrong Gary 2010 Principles Of Marketing NJ Pearson. Scanlon L Nancy 1999 Marketing By Menu US John Wiley. Schaffner J David Schroder R William Early D Mary 1998 Food Marketing An International Perspective. Boston Mc Graw Hill,NT11503 PRINCIPLES AND PRACTICES OF MANAGEMENT. This course is about management and managers in organization It is about managing people towards mutual needs. and organizational goals Furthermore with globalization and the changing world that faced by managers. understanding theright management process and strategic management is important to ensure organizational goals. achieved effectivelycourse covers the core management function of planning organizing leading and controlling in an. organization, Principles of Management Borges Lee Nagiah Shishi Nazari Koon Shahrol Ang Nerina Sreenivasan and. Risidaxshinni 2015, Robbin P R Coulter M 2014 Management 13 Edition Global Edition Pearson. Batemen Snell 2015 Management Leading and collaborating in a Competitive World 11 Edition Mc Graw Hill. Jones G George J 2016 Contemporary Management 8 Edition Global Edition. Daft R L 2014 Management 11 Edition South Western Cengage Learning. NT11603 BASIC FINANCIAL MANAGEMENT, This course is an introduction course in the field of finance It covers the main idea in finance that starts with a general.
background conceptual framework and techniques to assist in managing financial decision The main focuses are. towards fundamental principal exercises and modern financial management procedures. Block S B Hirt G A 2009 Foundations of Financial Management NY McGraw Hill 13th Ed. Ross S A et al 2007 Financial Management Fundamentals in Malaysia Malaysia McGraw Hill 2nd Ed. Brigham E F Houstan J F 2010 Essentials of Financial Management FL Thomson. 8 SYNOPSIS Faculty of Food Science and Nutrition,FOOD TECHNOLOGY AND BIOPROCESSING. PROGRAMME HY07,NB20003 UNIT OPERATIONS IN FOOD PROCESSING. This course introduces basic units in food industry which involves various food processing operations Students. will be exposed to important unit operations in food processing such as m a t e r i a l a n d e n e r g y. b a l a n c e s fluid flow heat transfer drying evaporation mechanical separations size reduction processes and. mixing This course will be a basis for food engineering process where selection of reasonable raw material can. be carried out plant can be conducted efficiently safely and cost effectively as well as able to meet requirements. by consumers,References, Earle R L 1983 Unit Operations in Food Processing Second Edition Sydney Pergamon Press. Earle R L 1983 Unit Operations in Food Processing Terjemahan Muhamad Hakimi Ibrahim Hanafi Ismail 1993. Unit Operasi dalam Pemprosesan Makanan Kuala Lumpur Dewan Bahasa dan Pustaka ISBN 983 861 032 1. Singh R P Heldman D R 2009 Introduction to Food Engineering 4 Edition Academic Press is an imprint of. Elsevier ISBN 978 0 12 370900 4, Toledo R T 1991 Fundamentals of Food Process Engineering London Chapman and Hall. Toledo R T 1991 Fundamentals of Food Process Engineering Terjemahan Che Man Wan Jamilah Wan Abdullah. Russly Abdul Rahman 1995 Asas Kejuruteraan Pemprosesan Makanan Kuala Lumpur Dewan Bahasa dan. Pustaka ISBN 983 62 4198 1,NB20403 BIOPROCESSING TECHNOLOGY.
Bioprocess Technology a sub discipline within biotechnology that combines living matter in the form of organisms. and or enzymes with nutrients under specific optimal conditions to make a desired product The topics herein deal. with fermentation technology bioreactors and downstream process technology The important feedstocks used in. bioprocesses and the functional food ingredients derived from the feedstocks will also be address. References, Bagchi D Lau F C Ghosh D K 2010 Biotechnology in Functional Foods and Nutraceuticals Baco Raton CRC. Press Chen J Zhu Yang 2014 Solid state fermentation for food and beverages Boca Raton CRC Press. Dunford N T 2012 Food and Industrial Bioproducts and Bioprocessing Oxford Wiley Blackwell. German B and Neeser J R 2004 Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals Baco. Raton CRC Press, Moser A 1988 Bioprocess Technology Kinetics and Reactors New York Springer Verlag. Panesar P S Marwaha S S 2014 Biotechnology in agriculture and food processing opportunities and challenges. Boca Raton CRC Press, Soccol C R Pandey A Larroche C 2013 Fermentation processes engineering in the food industry Boca Raton. Teixeira Jose A Vicenta A A 2014 Engineering aspects of food biotechnology Boca Raton CRC Press. NB20502 FOOD ENZYMOLOGY, The historical uses of enzymes to make beer wine cheese and bread are fine examples of the industrial exploitation. on its catalytic function and selectivity This course covers the basic and applied aspects of the enzymology. important to food systems The basic aspects of the course include the basic enzyme properties factors that. affect enzyme activity and methods of measuring enzymatic activities In the other hand the applied aspects focusing. on the enzymes used by the food industry and methods or controlling endogenous enzyme activities. References, Aehle W 2004 Enzymes in industry production and applications Weinheim Wiley VCH.
Nitisewojo P 1990 Enzimologi makanan Kota Kinabalu UMS. Palmer T 1995 Understanding enzymes 4th edition Hertfordshire Prentice Hall. Tucker G A L F Woods J 1995 Enzymes in food processing London Blackie Academic and Professional. Whitaker J R Voragen A G J Wong W S 2003 Handbook of food enzymology New York Marcel Dekker. Robert R 2007 Novel enzyme technology for food applications England Boca Raton. Whitaker J R 1994 Principles of enzymology for the food science New York Marcel Dekke Whitehurst R. J Law B A 2002 Enzymes in food technology Sheffield Sheffield Academic Press. Whitehurst R J van Oort M 2010 Enzymes in food technology 2 edition Singapore Wiley Blackwell. 9 SYNOPSIS Faculty of Food Science and Nutrition,NB20603 FOOD PACKAGING. Packaging is a very important aspect in preservation and marketing of food products Knowledge acquire from this. course will increase the students capability in evaluating the suitable type of packaging for a particular type of. food product particularly the extension of shelf life and marketing aspect Students could keep abreast with. the development of innovative and creative concepts the latest science and technology in food packaging to. add value to their level of competency Ethic values and responsibility towards environment and society are. embedded through discussion on safety of food packaging food packaging disposal problems recycling of food. packaging and so on,References, Ahvenainen R 2003 Novel Food Packaging Techniques Cambridge Woodhead Publishing Limited. Brody A L Strupinsky E R Kline L R 2001 Active Packaging for Food Applications Boca Raton CRC Press. Han J H 2014 Innovations in Food Packaging Amsterdam Elservier Academic Press Klimchuk M R Krasovec. S A 2006 Packaging Design Successful Product Branding from Concept to Shelf New Jersey John wiley Sons. Inc Lee D S Yam K L 2008 Food Packaging Science and Technology Baco Raton CRC Press. Mattsson B Sonesson Ulf 2003 Environmentally friendly Food Processing Cambridge Woodhead Publishing. Limited Mattsson B Sonesson Ulf 2003 Environmentally friendly Food Processing Cambridge Woodhead. Publishing Limited,NB40012 INDUSTRIAL TRAINING AND SEMINAR. Students are required to undergo industrial training at food industry or selected research institution to gain. experiences relevant to students education programme Students will be able to gain work experience in real work. environment during the training Duration of training is twenty four weeks which is one semester Students are. required to prepare a written training report and present in seminar after completion of training Students. performance will be evaluated by industrial supervisor and also by academic supervisor via discussion with. industrial supervisor and visitation during students training Students assessment marks for this course will consist of. evaluation mark from industrial supervisor academic supervisor who pay a visit to place of training industrial. training report daily activity log book and also marks from presentation of training in seminar. NB31003 NOVEL FOOD PROCESSING, This course will discuss an overview on several thermal and non thermal novel processes such as Pulsed Electric Field. PEF High Hydrostatic Pressure HPP ionizing irradiation UV light and etc Their respective principles potential. applications advantages and disadvantages of each technique will be discussed. References, Barbosa C novas G V Tapia M S Pilar Cano M 2005 Novel Food Processing Technologies CRC Press Boca.
Raton Doona C J Kenneth Kustin K Feeherry F E 2010 Case Studies In Novel Food Processing. Technologies Woodhead Publishing Oxford, Barbosa C novas G V Zhang H Q Tabilo Munizaga G 2001 Pulsed Electric Fields in Food Processing. Technomic Publishing Lancaster, Fan X Sommers C H 2012 Food Irradiation Research and Technology Wiley Blackwell USA. NB30804 FOOD PRODUCT DEVELOPMENT, The importance of development of industrial food products from the aspect of consumer and manufacturer needs. to be learnt This course encompasses the study of basic strategies in food products development starting from idea. generation experiment product tests in experiment prototype production product specification manufacturing and. References, Earle M Earle R and Anderson A 2001 Food Product Development Cambridge Woodhead Publishing Limited. Fuller G W 2011 New Food Product development from Concept to marketplace Third edition Ohio CRC Press. Jones T 1996 New Product development A Multi functional Process London Butterworth Heineman. Moss M A 1995 Applying TQM to Product Design and Development New York Marcel Dekker Publications. NB30703 FOOD FERMENTATION, The course covers a wide range of food fermentation processes applied worldwide either for product development.
or as a preservation method Topics to be discussed i n the course include importance and characteristics of. microorganisms used in various fermented foods their health benefits and microbial or enzymatic processing of. food and food ingredients to achieve desirable shelf life and favour In addition the microbiological consideration in. the production of fermented foods their natural antimicrobial by products application of genetic and recombinant. DNA for starter improvement as well as their impact on functional properties of foods will be discussed Equally. important is the safety issues related to fermented foods and food ingredients Students will have the opportunity to. run fermentation process in laboratory to produce fermented food products and study the basic requirements for. food fermentation,10 SYNOPSIS Faculty of Food Science and Nutrition. References, Chen J and Zhu Y 2013 Solid State Fermentation for Foods and Beverages Boca Raton CRC Press. Holzapfel W 2014 Advances in Fermented Foods and Beverages Improving Quality Technologies and Health. Benefits Cambridge Woodhead Publishing Limited, Hui Y H and Evranuz E 2012 Handbook of Plant Based Fermented Food and Beverage Technology Second. edition Boca Raton CRC Press, Joshi V K 2016 Indigenous fermented foods of South Asia Boca Raton CRC Press. Owens J D 2014 Indigenous Fermented Foods of Southeast Asia Boca Raton CRC Press. Ray R C And Montet D 2014 Microorganisms and Fermentation of Traditional Foods Boca Raton CRC Press. Tamang J P 2015 Health Benefits of Fermented Foods and Beverages Boca Raton CRC Press. NB00202 RESEARCH PROJECT I, This course is specifically designed to allow final year students to gain experience in conducting research Each.
student is required to take a total of eight credit hours for one research project throughout two semesters under the. supervision of an academic two credit hours will be evaluated in this course Students are advised to contact their. supervisors for detailed information regarding the research that they will be doing and then determine the agreed. work targets Students are required to present their research proposals before starting laboratory work This will. give students opportunities to get feedback or alternative views about their proposed research especially regarding. study designs and analytical techniques,References. Garis Panduan Gaya Penulisan Pascasiswazah 2014 Pusat Pengajian Pascasiswazah Universiti Malaysia. Sabah http www ums edu my pasca images PenulisanGayaBahasa2014 Panduan Penulisan Laporan Projek. NB30903 FOOD ENGINEERING, The course introduces basic food engineering principles which include of fundamental physics to several applications. in food processing such as the concepts of mass and energy balance thermodynamics uid ow and heat transfer. Based on the basic food engineering principles student will be exposed to various applications in food processing. such as refrigeration food freezing and dehydration evaporation and membrane separation processes. References, Singh R P Heldman D R 2009 Introduction to Food Engineering 4 Edition Academic Press is an imprint of. Elsevier ISBN 978 0 12 370900 4, Toledo R T 1991 Fundamentals of Food Process Engineering London Chapman and Hall. Toledo R T 1991 Fundamentals of Food Process Engineering Terjemahan Che Man Wan Jamilah Wan Abdullah. Russly Abdul Rahman 1995 Asas Kejuruteraan Pemprosesan Makanan Kuala Lumpur Dewan Bahasa dan. Pustaka ISBN 983 62 4198 1, Fellows P J 2000 Food Processing Technology Principles and Practice 2 Edition Woodhead Publishing Limited.
and CRC Press LLC,NB00306 RESEARCH PROJECT II, This course is the continuation to NB00202 Research Project I where students are required to complete their. ongoing research project In this course students will focus on laboratory analyses and field work At the end of the. project students will report their findings in the form of a final research project report which will be submitted. for examination by two examiners not including the supervisor who will be appointed by the course coordinator All. submitted final research project reports for examination must adhere to the scientific writing style and standards. approved by UMS Each student will be called to defend his her final research project report in an oral examination. which will be conducted after submission of the final research project report. References, Garis Panduan Gaya Penulisan Pascasiswazah 2014 Pusat Pengajian Pascasiswazah Universiti Malaysia. Sabah http www ums edu my pasca images PenulisanGayaBahasa2014. Panduan Penulisan Laporan Projek Penyelidikan 2015 Fakulti Sains Makanan dan Pemakanan Universiti Malaysia. NB40703 BIOSEPARATION, This course covers the essential and importance of downstream processing as part of bioprocess in food. technology industry A variety of bioseparation approaches from conventional to sophisticated high resolution. techniques will be described and discussed The topics herein deal with isolation and extraction of desired products. from a complex mixture of starting material reaction products and by products and how to concentrate recover and. purify the desired products,11 SYNOPSIS Faculty of Food Science and Nutrition. References, Sivasankar B 2005 Bioseparations Principles and Techniques Prentice Hall of India Private Limited New Delhi.
Grandison A S and Lewis M J 1996 Separation Process in the Food and Biotechnology Industries Woodhead. Publishing Ltd Abington Hall Abington Cambridge England. Satinder A 2000 Handbook of Bioseparations Academic Press San Diego California USA. Sadana A 1998 Biospearation of Proteins Unfolding Folding and Validation Academic Press San Diego California. NB20703 HUMAN NUTRITION, This course will cover nutrition standards and guidelines nutrient importance function and requirements in humans. digestion and absorption of each nutrient in relation to the intake of a well balanced diet as well as health risks of over. consumption and deficiency of various nutrients,References. Geissler C Powers H eds 2005 Human nutrition 11th ed Elsevier Churchill Livingstone. Gibney MJ Lanham New SA Cassidy A Vorster HH 2009 2nd ed Introduction to Human Nutrition The Nutrition. Society text book series Wiley Blackwell, Grosvenor MB Smolin LA 2002 Nutrition from science to life US Harcourt College Pub. NCCFN 2010 Malaysian Dietary Guidelines 2010 Putrajaya Ministry of Health. NCCFN 2013 Malaysian Dietary Guidelines for Children and Adolescents Putrajaya Ministry of. Health Suriah A R 1993 Memahami Pemakanan Kuala Lumpur DBP. Wardlaw G M 2000 Contemporary Nutrition Issues Insights 4th ed Boston Massachusetts Mc Graw Hill. Whitney E N Cataldo C B Rolfes S R 2002 Understanding Normal and Clinical Nutrition 6th ed. Belmont CA Wadsworth,FOOD SCIENCE AND NUTRITION PROGRAMME HS04. NP20303 HUMAN NUTRITION, This course will cover nutrition standards and guidelines nutrient importance function and requirements in humans.
digestion and absorption of each nutrient in relation to the intake of a well balanced diet as well as health risks of over. consumption and deficiency of various nutrients,References. Geissler C Powers H eds 2005 Human nutrition 11th ed Elsevier Churchill Livingstone. Gibney MJ Lanham New SA Cassidy A Vorster HH 2009 2nd ed Introduction to Human Nutrition The Nutrition. Society text book series Wiley Blackwell, Grosvenor MB Smolin LA 2002 Nutrition from science to life US Harcourt College Pub. NCCFN 2010 Malaysian Dietary Guidelines 2010 Putrajaya Ministry of Health. NCCFN 2013 Malaysian Dietary Guidelines for Children and Adolescents Putrajaya Ministry of. Health Suriah A R 1993 Memahami Pemakanan Kuala Lumpur DBP. Wardlaw G M 2000 Contemporary Nutrition Issues Insights 4th ed Boston Massachusetts Mc Graw Hill. Whitney E N Cataldo C B Rolfes S R 2002 Understanding Normal and Clinical Nutrition 6th ed. Belmont CA Wadsworth,NP20003 NUTRITION IN THE LIFE CYCLE. This course discusses the changing physiology and nutritional requirements as well as related health and nutritional. concerns occurring in the different stages of the life cycle such as in pregnancy and lactation infancy childhood. adolescence adulthood and during the late years of life. 12 SYNOPSIS Faculty of Food Science and Nutrition,References. Brown J E Isaacs J S Krinke U B Murtaugh M A Stang J Wooldridge N H 2002 Nutrition Through the Life. Cycle USA Wadsworth Thomson Learning, Grosvenor MB Smolin LA 2002 Nutrition from science to life Fort Worh Harcourt College.
Publishers, Ward EM 2009 Expect the best your guide to healthy eating before during and after pregnancy ChichesteR John. Wiley Worthington Roberts BS Williams SR 1997 Nutrition in pregnancy and lactation Massachussetts McGraw. Coates MM Riordan J 2011 Study guide to accompany breastfeeding and human lactation Massachussetts. Jones Bartlett Pub, More J 2013 Infant child and adolescent nutrition a practical handbook Boca Raton CRC. NCCFN 2010 Malaysian Dietary Guidelines 2010 Putrajaya Ministry of Health. NCCFN 2013 Malaysian Dietary Guidelines for Children and Adolescents Putrajaya Ministry of Health. Raats M de Groot L van Staveren W eds 2009 Food for the ageing population Cambridge Woodhead. Publishing Boca Raton CRC Press, Suriah Abdul Rahman Tengku Aizan Hamid 2001 Pemakanan warga tua Kuala Lumpur DBP. Lee JE ed 2011 Undernutrition effects causes and management New York Nova Science Publishers. Cameron N Norgan NG Ellison GTH eds 2005 Childhood obesity contemporary issues Boca Raton CRC Press. Taylor Francis, Parizkova J Hills AP 2005 Childhood obesity prevention and treatment Boca Raton CRC. NP20603 FUNCTIONAL FOODS, Functional foods are foods that deliver specific non nutritive physiological benefits that may enhance health The.
growing consumer interest in functional foods is transforming the food industry and redefining the relationship. between food nutrition and health Nutritionists and other health professionals need to be better educated in this. area in order to counsel and provide guidance to the public on the efficacy and or risks associated with these. functional food products The course will cover the impact of functional foods on health and disease prevention. References, Aluko R E 2012 Functional Foods and Nutraceuticals New York Springer Science Business Media. LLC Guo M 2009 Functional Foods Principles and Technology Cambridge Woodhead Publishing. Limited Johnston I and Williamson G 2003 Phytochemical Functional Foods Boca Raton FL CRC. Saarela M 2011 Functional Foods Concept to Product Second Edition Cambridge Woodhead Publishing Limited. Shahidi F 2010 Functional Food Product Development West Sussex Wiley Blackwell. Wildman Robert E C 2007 Handbook of Nutraceuticals and Functional Foods Second Edition Boca Raton FL. NP30203 NUTRITIONAL ASSESSMENT, This course is about assessment of the nutritional status of individuals households and at the national level using. various methods of nutritional assessment i e anthropometry biochemistry clinical and dietary intake Students will. learn these methods in theory and practical laboratory field work. References, Charney P Malone AM 2004 ADA pocket guide to nutrition assessment 2 ed Amer Dietetic Assn ISBN 10. 0880914211 ISBN 13 978 0880914215, Gibson RS 2005 Principles of nutritional assessment 2 ed Oxford University Press. Lee RD Nieman DC Nutritional Assessment 5 ed McGraw Hill International Edition. Pagana KD Pagana TJ Pagana TN 2014 Mosby s diagnostic and laboratory test reference 12 ed Mosby. ISBN 10 0323225764 ISBN 13 978 0323225762, Sauberlich HE Laboratory tests for the assessment of nutritional status 2 ed CRC Press LLC.
Tee E S Ismail M N Nasir M A Khatijah I 1997 Nutritional Composition of Malaysian Foods Kuala Lumpur. Asean Food Habits Project,NP40012 INDUSTRIAL TRAINING AND SEMINAR. This course is to provide exposure to students to work experience and knowledge in areas related to the. student s undergraduate programme Besides this course also provides opportunities for students to put to practice. in a real work environment what had been learned during lectures and to strengthen their communication skills as. well as ability to work in a team The students are given a platform to be independent hold responsibilities and. understand work ethics,13 SYNOPSIS Faculty of Food Science and Nutrition. References,Panduan LI FSMP, Industrial Training Report format Daily Activity Log Book format. NP30803 FOOD INNOVATION, This course emphasizes the importance of creativity and innovation in the food industry in respond to the needs. of the consumers It gives students industry relevant practical experience whilst exploring the local and global. trends in food processing and food innovations It also addresses the key drivers of food industry innovation. affordability sustainability and tightening government regulations Innovation in developing new food products. processes and business models is recognized as a key requirement for achieving the future vision of food graduates. for the fast growing R D demands within the food and beverage industry The course involves real problem solving. projects with strong practical links with industry This provides a good grounding in the creative and practical. aspects of food product development gained through teamwork using local resources. References, Ghosh D Das S Bagchi D and Smarta R B 2013 Innovation in Healthy and Functional Foods Boca Raton CRC.
Press Fuller G W 2011 New food product development from concept to marketplace Third edition Boca Raton. CRC Press Jaeger S R and MacFie H 2010 Consumer driven innovation in food and personal care products. Cambridge Woodhead Publishing, Lundahl D 2011 Breakthrough Food Product Innovation Through Emotions Research London Elsevier Press. Martinez M G 2013 Open innovation in the food and beverage industry Cambridge Woodhead Publishing. Moskowitz H R Beckley J H and Resurreccion A V A 2012 Sensory and Consumer Research in Food Product Design. and Development Second edition New York Blackwell Pub. Traitler H Coleman B and Hofmann K 2014 Food industry design technology and innovation Iowa John Wiley. and Sons Ltd,NP31003 FOOD TOXICOLOGY, This course aims to give students an overview of principles in food toxicology including the application of these. principles to qualitative and quantitative toxicological testing of food products The occurrence of various natural. toxicants in food either from plants or animal origin will be discussed Other topics includes pesticides residues food. additives and contaminants by products originating from food processing as well as implication of industrial waste on. human health and environment Today food toxicology relies heavily on the knowledge in chemical and biological. field and assumes that the students have an understanding of the basic concepts of human physiology and. biochemistry Therefore it is important for the student of food science and nutrition that they should be aware of the. properties and mode of action and methods of analysis for the various toxic compounds. References, Curtis D Klaassen 200 1 Casarett And Doull s Toxicology The Basic Science of Poisons Edition. McGraw Hill Companies Inc USA, Deshpande S S 2002 Handbook of Food Toxicology Marcel Dekker Inc New York USA DeVries J 1997 Food. safety and toxicity CRC Press LLC New York USA, FAO 2 0 0 1 Genetically m o d i f i e d o r g a n i s m s c o n s u m e r s f o o d s a f e t y a n d t h e e n v i r o n m e n t Food a n d.
A g r i c u l t u r e Organization Rome Ethics Series No 2. Helferich Winter 1998 Food toxicology New York Kluwer Academic Press. Moffat C Whittle K J 1999 Environmental Contaminants in Food New York CRC Press Shibamoto T Bjeldanes. L F 1993 Introduction to food toxicology New York Academic Press. Stanley Manahan 2003 Toxicological Chemistry and Biochemistry Third Edition Lewis Publishers CRC Press LLC. New York USA, Stanley T Omaye 2004 Food and Nutritional Toxicology CRC Press LLC New York USA. NP00202 RESEARCH PROJECT I, This course is specifically designed to allow final year students to gain experience in conducting research Each. student is required to take a total of eight credit hours for one research project throughout two semesters under the. supervision of an academic two credit hours will be evaluated in this course Students will pick their research topic. from a list of project titles which is given by all academics on the first week of semester Students are advised to. contact their supervisors for detailed information regarding the research that they will be doing and then determine. the agreed work targets Students are required to present their research proposals before starting laboratory work. This will give students opportunities to get feedback or alternative views about their proposed research especially. regarding study designs and analytial techniques,14 SYNOPSIS Faculty of Food Science and Nutrition. References, Garis Panduan Gaya Penulisan Pascasiswazah 2014 Pusat Pengajian Pascasiswazah Universiti. Malaysia Sabah http www ums edu my pasca images PenulisanGayaBahasa2014. Panduan Penulisan Laporan Projek Penyelidikan 2015 Fakulti Sains Makanan dan Pemakanan Universiti Malaysia. NP00306 RESEARCH PROJECT II, This course is the continuation to NP00202 Research Project I where students are required to complete their ongoing.
research project In this course students will focus on laboratory analyses and field work At the end of the project. students will report their findings in the form of a final research project report which will be submitted for examination. by two examiners not including the supervisor who will be appointed by the course coordinator All submitted final. research project reports for examination must adhere to the scientific writing style and standards approved by UMS. Each student will be called to defend his her final research project report in an oral examination which will be. conducted after submission of the final research project report. Garis Panduan Gaya Penulisan Pascasiswazah 2014 Pusat Pengajian Pascasiswazah Universiti Malaysia. Sabah http www ums edu my pasca images PenulisanGayaBahasa2014 Panduan Penulisan Laporan Projek. Penyelidikan 2015 Fakulti Sains Makanan dan Pemakanan Universiti Malaysia Sabah. FOOD SERVICE PROGRAMME HG09,NF10002 FOOD SERVICE ENTREPNEURSHIP. This course gives student the exposure of basic principal of entrepreneurship as well as emphasis on foodservice. entrepreneurship Students will learn on ways to prepare business plan. UiTM Entrepreneurship Study Group 2005 Fundamentals of Entrepreneurship revised edition Pearson Prentise. Hall MEDEC 1997 Keusahawanan Medec, Wade D 2006 Successful restaurant management Thomson Delmar Learning. Entrepreneurship Robert Hisrich Michael Peters and Dean Shepherd McGraw Hill Irwin 7 edition October 6 2006. Innovation and Entrepreneurship Peter F DruckerHarper Paperbacks May 9 2006. NF10102 FUNDAMENTALS OF FOOD SERVICE, This Course teaches student the basic principle of food service management Student would need to equipped with. knowledge regarding the history of food service and how it may shape the future of food service current trends and. other related aspects in managing a food service operation such as procurement menu planning and food safety. Payne Palacio J Theis M 2009 Introduction to Foodservice London Prentice Hall. Spears M C 2013 Foodservice Organizations A Managerial and Systems Approach New Jersey Prentice Hall. NF10003 EASTERN AND WESTERN COOKERY, This course provides an opportunity for students to recognize and learn cooking recipies from different countries. including eastern and western cuisine Students will also have the exposure in terms of theory and practice in the. kitchen laboratory such as production area basic cutting and cookery baking and cleaning hygiene. Donovan Mary D 1997 Cooking Essential for the New Professional Chef NY John Wiley Sons. Kittler P G Sucher K P 2000 Cultural Foods Wadsworth U S. Labensky Sarah R Hause Alan M 1999 On Cooking A Textbook of Culinary Fundamentals New Jersey Prentice. Minzer D A 2000 Food Preparation for the Professional New York John Wiley Sons Inc Nam I and Schimidt A. 1993 Art of Garnishing New York John Wiley Sons Inc. Mc Williams M 1997 Foods Experimental Perspective 6th Edition New Jersey Pearson Prentice Hill Multimedia. Conklin Alfred Russel 1941 World food production and use Hoboken N J Wiley Interscience c2007. NF20303 HUMAN NUTRITION, This course provides students with a background in the basics of nutrition knowledge The link between nutrition.
practices health disease and lifestyle were highlighted Topics include nutrient requirement and function in human. digestion and absorption of each nutrient in relation to the intake of a well balanced diet the effect of nutrients excess. and deficiencies towards body performance and health Students also gain knowledge about nutrition standards and. guidelines in Malaysia,15 SYNOPSIS Faculty of Food Science and Nutrition. Geissler C Power H Eds 2005 Human Nutrition 11 ed Elsevier Churchill Livingstone. Gibney M J Lanham New S A Cassidy A Vorster H H 2009 2 ed Introduction to Human Nutrition The. Nutrition Society text book series Wiley Blackwell. Grosvenor M B and Smolin L A 2002 Nutrition from science to life US Harcourt College Pub. NCCFN 2010 Malaysian Dietary Guidelines 2010 Putrajaya Ministry of Health. NCCFN 2013 Malaysian Dietary Guidelines for children and adolescents Putrajaya Ministry of Health. NF20502 FOOD AND CULTURE, This course is a theoretical and empirical exploration of human food choices from an ecological political and. sociological perspective The course is designed to discuss the socio cultural dimensions of food production. preparation and consumption to include dimensions of individual family community and societal structures as well as. ideological religious and cultural identities embodied in gender race ethnicity and socioeconomic status. Jackson Peter 2015 Anxious Appetites Food and Consumer Culture New York Bloomsbury Pub. Counihan Carole Esterik Van Penny 2008 Food and Culture A Reader New York Routledge. Kittler Goyan Pamela Sucher P Kathryn 2008 Food and Culture Australia Thomson Wadsworth. Cheung C H Sidney Chee Beng Tan 2007 Food and Foodways in Asia Resource Tradition and Cooking. New York Routledge, Montanari Massimo 1994 The Culture of Food Oxford Blackwell. NF20003 MOLECULAR GASTRONOMY, This course explains the basic structural properties of food with the effects of methods and manipulation and types of. ingredients It explains phenomena that occur during food preparation in which the effects of physical and chemical. influence on food can be identified Students will be able to understand the science and principles behind food. preparation including the preparation of raw materials cooking methods and the type of food commodities. Margaret McWilliams 2007 Foods Experimental Perspectives. Amy Brown 2010 Understanding Food Principles and Preparation. Harold McGee 1997 On Food and Cooking,Peter Barham 2001 The Science of Cooking.
Ted Lister Heston Blumenthal 2005 Kitchen Chemistry. NF20202 INTERNATIONAL BUSINESS, International business introduces students to the concept and diversification component in international business The. topic of globalization its impact and how it related to the local economy Students will also be disclosed in the. interests of international organizations and international financial policies Students will be exposed to factors. outside of control that affect the international environment and examine the changes that have occurred against the. international business aren a This course also helps students to learn social and cultural factors that affect the. business carried on around the world, Ball and McCulloch 2002 International Business The Challenge of Global Competition 8th Edition New York. Irwin McGraw Hill, Charles W Hill 2008 International Business 7th Edition USA McGraw Hill Higher Education John J Wild. Kenneth L Wild 2007, International Business The Challenges of Globalization 4th Edition USA Prentice Hall. John Daniels Lee Radebaugh dan Daniel Sullivan 2006 International Business Environments and Operations 11th. USA Prentice Hall, Richard Schaffer Filiberto Agusti dan Beverley Earle 2008 International Business Law and Its Environment 7th Edition.
USA South Western College West, Hill C W L Wee C Udayasankar K 2016 International Business 2nd edition NY USA McGraw Hill Education. Cavusgil S T Knight G Riesenberger J R 2012 International Business the new realities 2 edition. Pearson Education,NF30103 MENU DEVELOPMENT, This course covers on planning preparing and developing a menu to suit the organization Students will be exposed. to the menu which are available standard recipes its uses and cost culculation This course will also introduces.

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