|NAME OF COURSE/MODULE:||FOOD ANALYSIS|
|NAME(S) OF ACADEMIC STAFF:||DR NORLELAWATI ARIFIN|
|RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME:||Food products are analyzed for a variety of reasons, e.g., compliance with legal and labelling requirements, assessment of product quality, determination of nutritive value, detection of adulteration, research and development. The course will cover the basic principles of analytical procedures and techniques commonly used to provide information about the chemical composition, structure and physical properties of food materials.|
|SEMESTER AND YEAR OFFERED:||SEM 2 / YEAR 3|
|TOTAL STUDENT LEARNING TIME (SLT)||FACE TO FACE||TOTAL GUIDED AND INDEPENDENT LEARNING|
|L = Lecture
T = Tutorial
P = Practical
L + T + P + O = 119 HOURS
|PREREQUISITE (IF ANY):||NONE|
|OBJECTIVES:||1. To introduce the application of various equipments /instruments used in food analysis.
2. To understand the basic principles of methods use in food analysis such as approximate analysis, spectroscopy and chromatography.
|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 tutorials.|
|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.
|This course will deal with chemical, physical and instrumental analyses of food to assure product specifications and quality standard are met. The analytical methods will be introduced according to the various categories of food industries. The course introduces the application of spectrophotometer (ultraviolet, infrared, fluorescence, absorption and atomic emission), physical analysis (DSC, FTIR, color and texture), electrophoresis, kinetic enzymes and immunoassay.|
|MODE OF DELIVERY:||Lecture, tutorial and group work.|
|ASSESSMENT METHODS AND TYPES:|
|A. Continuous Assessment (60%)|
Mid Term Exam
|B. Final Examination (40%)|
|Examination||40%||· Structure type questions|
|MAIN REFERENCES SUPPORTING THE COURSE||
|ADDITIONAL REFERENCES SUPPORTING THE COURSE||
SBP3103 | FOOD ANALYSIS webmaster .