NAME OF COURSE/MODULE: FOOD CHEMISTRY / KIMIA MAKANAN
COURSE CODE: SBP2023
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

O= Others

L

24

T

 

0

P

 

18

O

 

78

L + T + P + O = 120 HOURS

CREDIT VALUE: 3
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.

LEARNING OUTCOMES:

 

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

  1. Inquire the chemistry knowledge of the major components of foods (C4 – LO1) – G, C2
  2. Display and discuss results of scientific investigations in areas of food chemistry (P4 – LO2) – W, P2
  3. Explain the changes occurring during processing and storage of foods in areas of food chemistry (A3 – LO3) – W, C4
TRANSFERABLE SKILLS: Students should be able to develop problem solving skills through a process of lectures and practical.
TEACHING-LEARNING AND ASSESSMENT STRATEGY:

 

Teaching-learning strategy:

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

Assessment strategy:

  1. Formative
  2. Summative
SYNOPSIS:

 

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%)
Category Percentage Assessment Method
Cognitive

Practical skills

Communication skills

35%

20%

15%

Three Quizzes

Mid Term Examination

Procedural & Manipulative Skills

Lab Report

Assignment

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.