NAME OF COURSE/MODULE: PRINCIPLES OF FOOD SCIENCE AND TECHNOLOGY
COURSE CODE: SBP2013
NAME(S) OF ACADEMIC STAFF: DR NUR HUDA HJ FAUJAN
RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME: This introduce student an understanding on the basic principles and concepts related to food components and food categories. Many of the concepts introduced in this course will be encountered again and expanded upon in later courses in Food Chemistry, Food Processing Technology, Food Microbiology etc.
SEMESTER AND YEAR OFFERED: SEM 1/ YEAR 2
TOTAL STUDENT LEARNING TIME (SLT) FACE TO FACE TOTAL GUIDED AND INDEPENDENT LEARNING
L = Lecture

T = Tutorial

P = Practical

O= Others

L

42

T

 

0

P

 

0

O

 

78

L + T + P + O = 120 HOURS

CREDIT VALUE: 3
PREREQUISITE (IF ANY): NONE
OBJECTIVES: a.       To provide an introduction to the basic principles of food science and technology concepts.

b.      To provide students an introduction of functional properties of key foods and their role in food preparation and processing.

LEARNING OUTCOMES:

 

Upon successful completion of this course students should have the ability to:

  1. Identify and differentiate the chemical structure and functional properties of food components such as carbohydrates, lipids, proteins, vitamins and minerals (C4 – LO1).
  2. Describe and explain the key terms and principles related to food components, food processing and food manufacturing (P2, A3 – LO3).
  3. Display the ability to verbally communicate on concepts of various types of food additives used in food production and preservation (P2 – LO4).
TRANSFERABLE SKILLS: Students should be able to develop problem solving skills through a process of lectures and tutorials.
TEACHING-LEARNING AND ASSESSMENT STRATEGY:

 

Teaching-learning strategy:

The course will be taught through a combination of formal lectures, assignments, group work, using authentic materials, informal activities and various textbooks.

Assessment strategy:

  1. Formative
  2. Summative
SYNOPSIS:

 

This course introduce student on the basic principles of food science and technology and to update students on the many innovations in science and technology related to foods. The text begins with an overview of food science, describing the interdisciplinary nature of the field. Key food components such as water, carbohydrates, lipids and proteins and their functional properties will be provided. The major food categories such as such as cereals and grains, fruits and vegetables, legumes and nuts, meat and poultry will also be provided.
MODE OF DELIVERY: Lecture, tutorial and group work.
ASSESSMENT METHODS AND TYPES:
A. Continuous Assessment (70%)
Category Percentage
·    Assignment

·    Group work

·    Ethic

·    Quiz

·    Mid-Term Test

20 %

10 %

5 %

5 %

30 %

B. Final Examination (30%)
Examination
  • Multiple Choice Questions
  • Short type questions
MAIN REFERENCES SUPPORTING THE COURSE Murano, S. P. (2003).  Understanding Food Science and Technology.  Wadsworth.
ADDITIONAL REFERENCES SUPPORTING THE COURSE 1.    Bennion, M. and Scheule, B. (2010). Introductory Foods. 13th Edition. Prentice Hall.

2.    Brown, A. (2008). Understanding Food: Principles and Preparation. Thomson Wadsworth.

3.    Shewfelt, R.L. (2009). Introducing Food Science: Issues, Products, Functions and Principles. CRC Press.

4.    Parker, R.O. (2003). Introduction to Food Science. Thomson Learning.