|NAME OF COURSE/MODULE:||FOOD CHEMISTRY / KIMIA MAKANAN|
|NAME(S) OF ACADEMIC STAFF:||DR NORLELAWATI ARIFIN|
|RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME:||Food chemistry is the competent discipline for investigating the composition, structure and properties of unprocessed and processed foodstuffs and their components, for elucidating their chemical and biochemical changes and for analyzing essential and undesirable compounds, thereby protecting and enhancing public health and food quality.|
|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
L + T + P + O = 120 HOURS
|PREREQUISITE (IF ANY):||NONE|
|OBJECTIVES:||1. To understand the chemistry knowledge of major food components such as water, carbohydrate, protein and lipid.
2. To demonstrate the ability to review and critique literature.
|Upon successful completion of this course students should have the ability to:
|TRANSFERABLE SKILLS:||Students should be able to develop problem solving skills through a process of lectures and practical.|
|TEACHING-LEARNING AND ASSESSMENT STRATEGY:
The course will be taught through a combination of formal lectures, assignments, group work, informal activities and various textbooks.
|The aim of this course is to provide students with knowledge about food composition, including the chemistry of major food components such as water, proteins, lipids, carbohydrates, vitamins, and minerals and the changes that occur to them during food processing and storage. Students will also develop an understanding of the characteristics and biological action of non-nutritive components of food.|
|MODE OF DELIVERY:||Lecture, lab practical and group work.|
|ASSESSMENT METHODS AND TYPES:|
|A. Continuous Assessment (70%)|
Mid Term Examination
Procedural & Manipulative Skills
|B. Final Examination (30%)|
|Examination||30%||· Structure type questions|
|MAIN REFERENCES SUPPORTING THE COURSE||1. Fennema, O.R. 1985. Food Chemistry. 2nd Ed. New York : Marcel Dekker, Inc.|
|ADDITIONAL REFERENCES SUPPORTING THE COURSE||1. deMan, J.M. 1999. Principles of Food Chemistry. 3rd Edition. Kluwer Academic/Plenum Publishers. New York.
2. Coultate, T.P. 2002. Food. The Chemistry of its Components. 4th edition. Royal Society of Chemistry.
3. Belitz, H.D. & Grosch, W.I. 1999. Food Chemistry. 2nd Edition. Springer-Verlag Berlin Heidelber New York.
4. Murano, S. Peter. 2003. Understanding Food Science and Technology. Texas A&M University. Thomson & Wadsworth. ISBN: 0-534-54486-X.
5. Bennion, Marion & Scheule, Barbara. 2004. Introductory Foods. 12th Edition. Pearson Education International.
SBP2023 | FOOD CHEMISTRY webmaster .