NAME OF COURSE/MODULE: FOOD PROCESSING TECHNOLOGY
COURSE CODE: SBT3023
NAME(S) OF ACADEMIC STAFF: DR NORLELAWATI ARIFIN
RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME: Food processing deals with the application of scientific, engineering, and economic principles to food processes and food processing equipment. Students will study the basic principles of food processing, theoretical aspects of process, new technologies in food processing and process control systems.
SEMESTER AND YEAR OFFERED: SEM 1 / YEAR 3
TOTAL STUDENT LEARNING TIME (SLT) FACE TO FACE TOTAL GUIDED AND INDEPENDENT LEARNING
L = Lecture

T = Tutorial

P = Practical

O= Others

L

19

T

 

0

P

 

18

O

 

81

L + T + P + O = 118 HOURS

CREDIT VALUE: 3
PREREQUISITE (IF ANY): NONE
OBJECTIVES: 1.         To acquire basic understanding of specialized processing techniques used in the food industry

2.         To understand the effects of each food processing techniques on the food quality

LEARNING OUTCOMES:

 

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

1.     Explain the principles of selected processing techniques practiced in the food industry (A3 – LO1).

2.     Choose and assemble appropriate method for processing of a chosen food product (P4 – LO2).

3.     Justify appropriate packaging material depending on the type of food and processing method employed (A3 – LO2).

4.     Analyze and relate the effects of each food processing techniques on the food quality and safety (C4 – LO1, LO3).

TRANSFERABLE SKILLS: Students should be able to develop problem solving skills through a process of lectures and practicals.
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:

 

Food often requires some modification such as size reduction, flavour enhancement and heat treatment before they are suitable for consumption. This course considers the operations involved to convert raw food material into its processed form suitable for human consumption and safe preservation.  Several processes including canning, drying, freezing, pickling and latest developments in each of the techniques will be discussed.  Selected commodities of fish, meat, fruits and vegetables will be processed during the laboratory session. Current techniques of packaging of products involved will be discussed.
MODE OF DELIVERY: Lecture, lab practical and group work.
ASSESSMENT METHODS AND TYPES:
A. Continuous Assessment (60%)
Category Percentage Assessment Method
Cognitive

 

Practical skills

 

Communication skills

30%

 

25%

 

15%

Five Quizzes

Mid-term Exam

Procedural & Manipulative skills

Lab Reports

Written Assignment

B. Final Examination (40%)
Examination    30% ·         Structured-type question questions.
MAIN REFERENCES SUPPORTING THE COURSE 1.     Hui, Y.H. and Smith, J. S. (2004).  Food Processing: Principles and Application.  Blackwell Publishing professional
ADDITIONAL REFERENCES SUPPORTING THE COURSE 1.     Zuethen, P. and Sorensen, L.B. (2003). Food Preservation Techniques. Woodhead Publishing in Food Science and Technology.

2.     Gustavo, V.B-C., Tapia, M.S. and Cano, M.P. (2004). New Food Processing Technologies.

3.     Brennan, J.G. 2006. Food Processing Handbook. Wiley-VCH.

4.     Onwulata, C. 2005. Encapsulated & Powdered Foods (Food Science & Technology).  CRC Press.

5.     Jairus, R.D., Carlson, R. and Graves, R.H. (1996).   Aseptic Processing and Packaging of Foods. CRC Press.