The
course gives a comprehensive overview of food science and technology. The
course introduces basic concepts relating to food composition, food nutrition,
food preservation and processing, food deterioration, food safety, and food
regulations. Ethical issues in food science and technology are briefly covered.
Upon complete of the course, students are:
1. Able to describe historical development of food industry. (PLO1; C1)
2. Able to describe food components and their importance in food and nutrition. (PLO1, C2)
3. Able to explain principal causes of food spoilage, and basic principle of food processing and preservation. (PLO1, C2): CLH
4. Able to give a short oral presentation on basic ideas on food science and technology. (PLO5, A1, CS1)
5. Able to discuss ethical issues and human values in food science and technology. (PLO11, A2, EM1)
- Lecturer: PROFESOR DATO' TS. DR. AZHAR BIN MAT EASA
- Lecturer: PROFESOR MADYA DR. CHENG LAI HOONG
