Sarjana Muda Sains (Teknologi Makanan) dengan Kepujian

Bachelor of Science (Food Technology) with Honours

Curriculum Structure According to Component

CATEGORY CODE COURSE CREDIT

UNIVERSITY COMPULSORY COURSE

UWB10102

English For Academic Purposes

2

UWA10102

Islamic Studies 2

UWA10202

Moral Studies

UWS10103

Nationhood and Current Development of Malaysia

3

UWB1xx02

Foreign Language 2

UQX1xx01

Co-Curriculum I 1

UWB10202

Effective Communication 2

UWA10302

TITAS 2

UWS10202

Ethnic Relations 2

UQX1xx01

Co-Curriculum II 1

UWB10302

Technical Writing 2

BWD30802

Creativity and Innovation 2

Total 21SCIENCE AND STATISTIC COURSE

BWD10103

Cell Biology 3

BWD10203

Microbiology 3

BWD10402

Statistics for Technology 2

1

Total 8ENTREPRENEURSHIP AND MANAGEMENT COURSE

BPK20802

Entrepreneurship 2

BWD40102

Water and Food Waste Management

2

BWD40203

Food Products Management and Marketing

3

Total 7FOOD SCIENCE CORE COURSE

BWD10303

Introduction to Food Science and Technology

3

BWD10503

Food Microbiology 3

BWD10603

Food Chemistry 3

BWD10703

Physical Properties of Food 3

BWD20103

Food Biochemistry 3

BWD20203

Nutrition 3

BWD20303

Food Analysis I 3

BWD20403

Food Quality Assurance 3

BWD20503

Food Laws and Regulations 3

BWD20603

Food Analysis II 3

BWD20703

Halal Foods 3

BWD20803

Sensory Evaluation of Foods

3

BWD21103

Food Safety and Toxicology 3

BWD30902

Food Science and Technology Seminar

2

BWD31002

Final Year Project I 2

BWD31203

Community Nutrition 3

BWD404 Final Year Project II 4

2

04BWD407

12Industrial Training 12

Total 62FOOD TECHNOLOGY SPECIALIZATION COURSE

BWD20903

Food Technology Unit Processes I

3

BWD21003

Food Processing Technology I

3

BWD30103

Food Technology Unit Processes II

3

BWD30203

Food Processing Technology II

3

BWD30303

Food Packaging Technology 3

BWD30403

Bakery Products Technology

3

BWD30503

Oils and Fats Technology 3

BWD31103

Food Biotechnology 3

BWD31303

Snack and Confectionary Foods Technology

3

BWD40303

Food Products Development

3

Total 30FOOD SCIENCE ELECTIVE COURSE

BWD30603

Food Additives and Ingredients

3

BWD30703

Functional Foods and Nutraceuticals

Total 3FOOD TECHNOLOGY ELECTIVE COURSE

BWD31403

Meat, Poultry and Aquatic Products Technology

3

BWD31503

Fruits and Vegetables Processing Technology

BWD40503

Cereals and Legumes Processing Technology

3

BWD40603

Milk and Dairy Products Technology

Total 6

3

COURSE COMPONENT CREDIT

PERCENTAGE (%)

University 21 15.3Core Food Science 38 27.7Core Food Technology 30 21.9Core Nutrition 6 4.4Science and Statistics 8 5.8Management & Enterpreneurship

7 5.1

Elective Food Science 3 2.2Elective Food Technology 6 4.4Undergraduate project 6 4.4Industrial Training 12 8.8

Total 137 100

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YEAR 1, SEMESTER 1

UWB10102 English For Academia Purposes

SynopsisEnglish for Academic Purposes focuses on fulfilling students’ academic requirements such as the acquisition of reading, writing, speaking and listening skills in English. The course also provides opportunities for students to acquire note taking and study skills. Students will be reinforced on aspects of English language oral and written skills that are most relevant to them in their academic work. By the end of the course, students should be able to use English for wide range of academic activities.

Reference1. Ng. K. S. et al. (2000). Study Skills for the Malaysian University

English Test. Federal Publication, Kuala Lumpur.2. Pfeiffer, W.S. (2000). Technical Writing: A Practical Approach.

Prentice Hall, New Jersey.3. Teoh, S. A. and Zainab Mohd. Noor. (2000). Test-Taking

Strategies for MUET. Penerbit Fajar Bakti, Kuala Lumpur.4. Walker, E. (2004). Grammar Practice. Pearson Education

Malaysia, Kuala Lumpur.5. Zuraidah Mohd. Don et al. (2000). Excel in MUET. 2nd Edition.

Penerbit Fajar Bakti, Kuala Lumpur.

UWA10102 Islamic Studies

SynopsisKursus ini menerangkan tentang konsep Islam sebagai al-Deen. Skop perbincangannya meliputi pengajian al-Quran dan al-Hadith; Akidah Ahli Sunnah wal Jamaah; aliran pemikiran akidah; perkembangan mazhab Fiqh; prinsip muamalat; Undang-undang Jenayah Islam; etika kerja dalam Islam; isu-isu dalam Undang-undang kekeluargaan Islam serta isu-isu semasa.

Reference1. Harun Din. (2001). Manusia Dan Islam. Dewan Bahasa dan

Pustaka, Kuala Lumpur.

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2. Ismail Hj. Ali. (1995). Pengertian dan Pegangan Iktikad yang benar: Ahli Sunnah Wal Jamaah. Penerbitan al-Hidayah, Kuala Lumpur.

3. Mustafa Abd. Rahman. (1998). Hadith Empat Puluh. Dewan Pustaka Fajar, Kuala Lumpur.

4. Mustafa Hj. Daud. (1995). Konsep Ibadah Menurut Islam. Dewan Pustaka dan Bahasa, Kuala Lumpur.

5. Paizah Hj. Ismail. (1991). Undang-undang Jenayah Islam. Dewan Pustaka Islam, Angkatan Belia Islam Malaysia, Kuala Lumpur.

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UWA10202 Moral Studies

SynopsisKursus ini menerangkan tentang pengenalan kepada konsep moral, aspek-aspek moral dan kepentingannya dalam kehidupan seharian. Teori moral Barat serta nilai-nilai murni agama besar di dunia. Moral dalam pekerjaan dan akhirnya isu-isu moral semasa.

Reference1. Eow Boon Hin. (2002). Moral Education. Longman, Kuala

Lumpur.2. Ahmad Khamis. (1999). Etika Untuk Institusi Pengajian Tinggi.

Kumpulan Budiman, Kuala Lumpur.3. Mohd Nasir Omar. (1986). Falsafah Etika: Perbandingan Islam

dan Barat. Jabatan Perdana Menteri, Kuala Lumpur.4. Hussain Othman. (2009). Wacana Asasi Agama dan Sains.

Penerbit UTHM, Batu Pahat.5. Hussain Othman, S.M. Dawilah Al-Edrus, Berhannudin M.

Salleh, Abdullah Sulaiman. (2009). PBL Untuk Pembangunan Komuniti Lestari. Penerbit UTHM, Batu Pahat.

UWS10103 Nationhood And Current Development Of Malaysia

SynopsisThis course will provide students a fundamental concept, the processes of formation and development of Malaysia. The topics covered include the concept of state, Malacca Kingdom, implication of imperialism and colonisation, spirit of patriotism and nationalism, independence and formation of Malaysia. Besides, students will also be exposed to the constitution of Malaysia, Malaysian Government System, Economic and Social Development Policy as the main policy in the national development. At the end of the course students will able to appreciate the roles and responsibilities of a good citizen to the country.

Reference1. Zahrul Akmal Damin, Fauziah Ani, Lutfan Jaes, Khairunesa

Isa, Siti Sarawati Johar, Harliana Halim, Khairul Azman Mohd Suhaimy, Shamsaadal Sholeh Saad, Ku Hasnan Ku Halim

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dan Mohd Akbal Abdullah. (2009). Kenegaraan & Pembangunan Malaysia. Penerbit UTHM, Batu Pahat.

2. Ahmad Esa, Harliana Halim, Khairul Azman Mohd Suhaimy, Ku Hasnan Ku Halim, Marwan Ismail, Mohd Akbal Abdullah, Shamsaadal Sholeh Saad dan Zahrul Akmal Damin. (2004). Ikhtisar Sejarah Kenegaraan & Pembangunan Malaysia. Muapakat Jaya Percetakan Sdn. Bhd., Johor Bahru.

3. Kassim Thukiman. (2002). Malaysia: Perspektif Sejarah dan Politik. Penerbit Universiti Teknologi Malaysia, Skudai.

4. Nazaruddin Mohd Jali, Ma’rof Redzuan, Asnarulkhadi Abu Samah dan Ismail Mohd Rashid. (2005). Pengajian Malaysia. Prentice Hall, Petaling Jaya.

5. Ruslan Zainudin, Mohd Mahadee Ismail dan Zaini Othman. (2005). Kenegaraan Malaysia. Fajar Bakti, Shah Alam.

UWB10702 French Language

SynopsisThis course is designed for students to learn the basic of French language. Students are exposed to the skills of listening, reading, speaking and writing with basic vocabulary, grammar and structure. Students are also exposed to the real daily situations which will help them to communicate using French language.

Reference1. Girardet, Jacky et Cridlig, Jean-Marie. (1996). Méthod de

français: Panorama 1. CLE International, Paris.2. Hatier. (1995). Le Nouveau Bescherelle Complete Guide 12

000 French Verbs. Librairie Hatier, Paris.3. Kaneman-Pougatch, Massia et al. (1997). Méthod de français:

Café Crème 1. Hachette F.L.E., Paris.4. Grégoir, Maïa et al. (1995). Grammaire Progressive du

Français : Avec 500 Exercices. CLE International, Paris.5. Miquel, Claire Leroy et al. (1995). Vocabulaire Progressive du

Français: Avec 250 Exercices. CLE International, Paris.

UWB10802 German Language

Synopsis

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This course is designed for students to learn the basic German language. Students are exposed to the skills of listening, reading, speaking, and writing with basic vocabulary, grammar and structure. Students are also exposed to the real daily situations which will help them to communicate using German language.

Reference1. Nur Zakiah binti Amir Hamzah. (2010). Guten Tag!. Pejabat

Penerbit, UTHM, Batu Pahat.2. Angela Wilkes. (2006). German for Beginners., Usborne

Publishing Ltd., London.3. Aufderstrasse. (1998). Themen Neu 1, Lehrwerk fuer

Deutsch als Fremdsprache. Germany.4. Dr. Albert H. Small. (1991). German â la Cartoon. German

Grammar through Cartoons. Germany.5. Morris, N. and Morris, R. (2006). 1st Edition. Oxford University

Press, Oxford.

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UWB10902 Japanese Language

SynopsisThis course is designed for students to learn the basic Japanese language. Students are exposed to the skills of listening, reading, speaking, and writing with basic vocabulary, grammar and structure. Students are also exposed to the real daily situations which will help them to communicate using Japanese language.

Reference1. Surie, Network. (2000). Minna no Nihongo –

Hyōjunmondaishyū. 1st Edition. 3A Corporation, Tokyo.2. Surie Network. (2009). Minna no Nihongo:Translatition and

Grammatical Notes in English. 8th Edition. 3A Corporation, Tokyo.

3. Rosmahalil Azrol Abdullah. (2008). Modul Pengajaran Bahasa Jepun Tahap I. Penerbit UTHM.

4. Surie Network. (2000). Minna no Nihongo – Rensyū C & Kaiwa Irasutoshiito. 1st Edition. 3A Corporation, Tokyo.

5. The AOTS Nihongo Dictionary for Practical Use. (2005). 3A Corporation, Japan

6. Zainol Abidin Kasim, Jaafar Jambi. 1999. Kamus Makna Jepun-Melayu. Penerbit Universiti Malaya, Kuala Lumpur.

UWB11002 Mandarin Language

SynopsisThis course is designed for students to learn the basic of Mandarin. Students are exposed to the skills of listening, reading, speaking and writing with basic vocabulary, grammar and structure. Students are also exposed to the real daily situations which will help them to communicate using Mandarin Language.

Reference1. Claudia Ross and Jing-heng Sheng Ma. (2006). Modern

Mandarin Chinese Grammar: A Practical Guide. Routledge, London and New York.

2. Dr.Lim Choon Bee. (2005). Modern Chinese Literature. Universiti Putra Malaysia Press, Serdang.

3. Hui Jin Chang. (2002). United Publishing House(M) Sdn.Bhd. Kuala Lumpur.

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4. Claudia Ross. (2002). Outline of Chinese Grammar Press of Ohio. USA.

5. Duan Duan Li & Yanping Xie. (2002). Outline of Chinese Vocabulary. Press of Ohio, USA.

11

UWB11102 Bahasa Melayu

SynopsisThis course is designed for students to learn the basic of Bahasa Melayu. Students are exposed to the skills of listening, reading, speaking and writing with basic vocabulary, grammar and structure. Students are also exposed to the real daily situations which will help them to communicate using Bahasa Melayu.

Reference1. Asmah Hj. Omar. (2005). Susur Galur Bahasa Melayu. DBP,

Kuala Lumpur.2. Asmah Hj. Omar. (2003). Nahu Melayu Mutakhir. DBP, Kuala

Lumpur.3. Abdul Hamid Mahmood. (1998). Menguasai Ejaan Bahasa

Melayu. DBP, Kuala Lumpur.4. Edward S. King. (1998). Speak In Malay. Times Publication,

Kuala Lumpur.5. Edward S. King. (1998). Write In Malay. Times Publication,

Kuala Lumpur.6. Ismail Dahaman. (1996). Pedoman Ejaan Rumi Bahasa

Melayu. DBP. Kuala Lumpur.

UWB11202 Spanish Language

SynopsisThis course is designed for students to learn the basic Spanish language. Students are exposed to the skills of listening, reading, speaking, and writing with basic vocabulary, grammar and structure. Students are also exposed to the real daily situations which will help them to communicate using Spanish language.

Reference1. Nurul Sabrina Zan. (2010). Hola! Hablo español. 1st Edition.

Penerbit UTHM, Batu Pahat2. Burgy, J.R., Chiquito A.B. and Susan, M. (2009). Caminos. 3rd

Edition. Houghton Mifflin Company, USA.3. Salina Husain. (2005). Vamos a Aprender Español Lengua

Extranjera. Penerbit UTHM, Batu Pahat.

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4. Gail, S. (1999). The CompleteIidiot’s Guide to Learning Spanish on Your Own. 2nd Edition. Alpha Publishing House, USA.

5. Irwin, S. (2003). Ultimate Spanish Revised and Update. Living Language Publisher, USA.

6. Jarman, B.G. (2003). The Pocket Oxford Spanish Dictionary. Oxford University Press, USA.

13

UWB11302 Arabic Language

SynopsisThis course is designed for students to learn the basic Arabic. Students are exposed to the skills of listening, reading, speaking, and writing with basic vocabulary, grammar and structure. Students are also exposed to the real daily situations which will help them to communicate using Arabic language.

Reference1. Mohd Hisyam Abdul Rahim; Ahmad Sharifuddin Mustapha;

Mohd Zain Mubarak. (2008). Bahasa Arab UMR 1312. Penerbit UTHM, Batu Pahat.

2. Mohd Hisyam bin Abdul Rahim. (2005). Senang Berbahasa Arab. Penerbit KUiTTHO, Batu Pahat.

3. Ab. Halim Mohammed; Rabiyah Hajimaming; Wan Muhammad Wan Sulong. (2007). Bahasa Arab Permulaan. Penerbit UPM, Serdang.

4. Mohd Khairudin Khudri. (2006). Akar Umbi Pembelajaran Bahasa Arab. One Touch Creative, Kajang.

5. Ahmad Hassan. (1995). Pelajaran Bahasa Arab Untuk Orang Bukan Arab. Pustaka Aman Press, Kota Bharu.

6. Hashim Hanafiah. (1981). Al- Lughah al-Arabiyyah. Percetakan Watan, Kuala Lumpur.

BWD10103 Cell Biology

SynopsisThis course represents covers topics in cell biology and biochemistry. Study of cell theory dimension and growth and it function in human. Study the biochemistry of proteins, carbohydrates, lipids, nucleic acid, transportation properties of macromolecules in cell membrane, metabolism, energy transportation and photosynthesis.

Reference1. Bhasin, A. (2007). Cell Biology. Discovery Publishing House,

New Delhi.2. Pragya, K. (2008). Cell and Molecular Biology. I K International,

New Delhi.

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3. Bruce, A. and Julian, L. (2007). Molecular Biology of the Cell. 5th Edition. Garland Science, USA.

4. Pollard , T.D., Earnshaw, W.C. and Lippincott-Schwartz, J. (2008). Cell Biology. 2nd Edition. Saunders/Elsevier, USA.

5. Rastogi, S.C. (2007). Cell Biology. 3rd Edition. New Age International, New Delhi.

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BWD10203 Microbiology

SynopsisStudy of fundamental principles and techniques of microbiology, with emphasis structure, physiology and ecology of viruses, bacteria, protozoa and fungi, especially bacteria; aspects of microbiology importance in health, sanitation, food processing and industry; practical exercises included.

Reference1. Madigan, M.T., Martinko, J.M., Stahl, D.A. and Clark, D.P.

(2009). Brock Biology of Microorganisma. 12th Edition. Pearson College Division, USA.

2. Black, J.G. (2008). Microbiology: Principles and Explorations. 7th Edition. John Wiley & Sons. USA.

3. Harley, J.P. (2007). Microbiology Lab Manual. 7th Edition. McGraw-Hill / Higher Education, USA.

4. Willey J., Sherwood, L. and Woolverton, C. (2010). Prescott's Microbiology. 8th Edition. McGraw Hill, USA.

5. Tortora, G.J., Funke, B. R. and Case, C. L. (2009). Microbiology: An Introduction. 10th Edition. Benjamin-Cummings Publishing Company, USA.

BWD10303 Introduction To Food Science And Technology

SynopsisFundamentals for food science and technology. Integration of basic principles of food safety, human nutrition, food spoilage, and sensory evaluation with the appropriate technology of food preservation and processing

Reference1. Murano, P.S. (2009). Understanding Food Science &

Technology. Wadsworth. Thompson, USA.2. Khatkar, B.S. (2007). Food Science and Technology. Daya

Publishing House. New Delhi.3. Hui, Y. H. (2006). Handbook of Food Science, Technology,

And Engineering. Boca Raton, FL: Taylor & Francis, USA.4. Campbell-Platt, G. (2009). Food Science and Technology. John

Wiley, USA

16

5. International Food Information Service. (2009). Dictionary of Food Science And Technology. Wiley-Blackwell, USA

6. Barbosa-Cánovas, G.V., Mortimer, A., Lineback, D., Spiess, W., Buckle, K. and Colonna, P. (Editor). (2009). Global Issues in Food Science and Technology. Academic Press, USA.

17

YEAR 1, SEMESTER 2

UQX1xx01 Co-Curriculum I

SynopsisKursus ini ditawarkan dalam pelbagai bentuk aktiviti pilihan untuk pelajar peringkat Sarjana Muda dan Diploma. Lapan bidang aktiviti yang ditawarkan adalah Pengucapan Awam, Keusahawanan, Sukan, Khidmat Komuniti, Kesukarelawanan, Kepimpinan, Kebudayaan dan Daya Usaha dan Inovasi.

UWB10202 Effective Communication

SynopsisThis course emphasizes on task- based learning approach and focuses on developing students’ delivery of speech in oral interactions and presentations. Importance is given on mastery of self-directed learning, teamwork, research, oral presentations, reasoning and creativity. This course also enables students to acquire knowledge and skills necessary for conducting and participating in meetings, including writing of meeting documents. Students will also be exposed to the techniques of conducting interview.

Reference1. Cheesebro,T, O’Connor, L. and Rios, F. (2007).

Communication Skills: Preparing for Career Success. 3rd

Edition. Pearson, Upper Saddle River, New Jersey.2. Davies, W.J. (2001). Communication Skills: A Guide for

Engineering and Applied Science Student. 2nd Edition. Prentice Hall, London.

3. Joan van Emden, L. (2004). Presentation Skills for Students. Palgrave Macmillan, New York.

4. Richard Johnson. (2005). Technical Communication Today. Pearson, New York.

5. Salbiah Seliman et al. (2004). English Communication for Learners in Engineering. Prentice Hall, Malaysia.

18

UWA10302 TITAS

SynopsisKursus ini membincangkan tentang pengenalan ilmu ketamadunan; perkembangan tamadun; Interaksi antara tamadun; Tamadun Islam; Islam dalam Tamadun Melayu; Isu-isu kontemporari tamadun serta prinsip Islam Hadhari.

Reference1. Ahmad Hakimi Khairuddin dan Faridah Che Husain. (2006).

Isu-isu Kontemporari Dalam Tamadun Islam dan Tamadun Melayu: Tamadun Islam dan Tamadun Melayu. Siri Teks Pengajian Tinggi. Penerbit Universiti Malaya, Kuala Lumpur.

2. Ibnu Khaldun, Muqaddimah Ibnu Khaldun.3. Huntington, S. (1998). The Clash of Civilizations and the

Remaking of the World Order. Simon & Schuster, New York.4. Mahyuddin Hj. Yahaya. (1998). Tamadun Islam. Penerbit Fajar

Bakti Sdn. Bhd., Shah Alam.5. Wan Abdullah Hj Ismail Mahmood. (1999). Tamadun Islam &

Tamadun Alam Melayu Serta Sumbangannya Kepada Dunia. Unit Tamadun Islam, Pusat Pendidikan Islam, UiTM, Shah Alam.

UWS10202 Ethnic Relation

SynopsisMata pelajaran ini memfokuskan tentang konseptual dan praktikal hubungan etnik dalam kerangka masyarakat Malaysia. Perbincangan adalah merangkumi konsep-konsep asas hubungan etnik dan diteruskan dengan penyelusuran sejarah pembinaan masyarakat plural. Selain itu, turut disentuh ialah perlembagaan sebagai teras kehidupan bermasyarakat. Perbincangan juga meneliti hubungkait pembangunan dengan etniksiti dari aspek ekonomi, politik dan sosial berdasarkan pendekatan top-down dan bottom-up oleh kerajaan serta masyarakat.

Reference1. Shamsul Amri Baharuddin. (2007). Modul Hubungan

Etnik.Universiti Teknologi MARA. Shah Alam.

19

2. Zaid Ahmad, Ho Hui Ling, Sarjit Sing Gill dll. (2006). Hubungan Etnik di Malaysia.Oxford Fajar Sdn. Bhd., Shah Alam.

3. John, R. (1985). Hubungan Ras Dalam Teori Sosiologi. Dewan Bahasa dan Pustaka. Kuala Lumpur.

4. Lembaga Penyelidikan Undang-undang. (2003). Kuala Lumpur Perlembagaan Persekutuan hingga 15 hb.Ogos 2003. International Law Book Services, Petaling Jaya.

5. Nazaruddin Mohd Jali, Ma’rof Redzuan, Asnarulkhadi Abu Samah dan Ismail Mohd Rashid. (2005). Pengajian Malaysia. Prentice Hall, Petaling Jaya.

20

BWD10402 Statistics For Technology

SynopsisProvides the models and methods of statistics used in a career in technology, engineering, and natural and biological sciences. Emphasizes the use of tables, graphs, and elementary descriptive statistical applications. Introduces statistical inferences through parameter estimation and regression modeling. Introduces students to the basic skills for using computers in statistical analyses.

Reference1. Norziha Che Him et al. (2009). Engineering Statistics-BSM

2922. 1st Edition. Pusat Pengajian Sains, UTHM, Batu Pahat.2. Nafisah @ Kamariah et al. (2004). Engineering Statistics. 2nd

Edition. Pusat Pengajian Sains, KUiTTHO, Batu Pahat.3. Quek Suan Goen, Leng Ka Man & Yong Ping Kiang. (2004).

Mathematics STPM. Federal Publications, Selangor.4. John E.F. (2006). Mathematical Statistics. 6th Edition. Prentice-

Hall, New Jersey.5. John A.B. (2009). Statistical Methods for Food Science:

Introductory Procedures for the Food Practitioner. Wiley-Blackwell, Chichester, U.K.

BWD10503 Food Microbiology

SynopsisMicrobial ecology related to food; the effect of environment on food spoilage and food manufacture; physical, chemical, and biological destruction of microorganisms in foods; microbiological examination of foods; public health and sanitation microbiology; practical exercises.

Reference1. Bibek, R. (2007). Fundamental Food Microbiology. 4th Edition.

Boca Raton, Florida. 2. Adams, M.R. and Moss, M.O. (2008). Food Microbiology. 3rd

Edition. Royal Society of Chemistry, London.3. Montville, T.J. and Matthews, K. R. (2008). Food Microbiology:

An Introduction. American Society for Microbiology (ASM) Press, Washington, DC.

21

4. Doyle, M.P. and Beuchat, L.R. (20070. Food Microbiology: Fundamentals and Frontiers. 3rd Edition. American Society for Microbiology (ASM) Press, Washington DC.

5. Neelima Garg, K.L. and Garg, K.G. (2010). Laboratory Manual of Food Microbiology. I. K. International Pvt Ltd, New Delhi.

22

BWD10603 Food Chemistry

SynopsisEvaluate the chemical, physical and functional properties of food constituents and the effects of processing on those constituents using an array of both basic and recently developed chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practices.

Reference1. Damodaran, S. (2008). Fennema’s Food Chemistry. CRC,

London.2. Belitz, T. Z., Schieberle, P. , Burghagen, M. (2009). Food

Chemistry. 4th Edition. Springer, USA.3. Coultate, T. P. (2009). Food: The Chemistry of Its

Components. Royal Society of Chemistry, London.4. Newton, D.E. (2007). Food Chemistry. Facts on File, New York.5. Newton, D.E. (2007). Food Chemistry. Infobase Publishing,

New York.

BWD10703 Physical Properties Of Food

SynopsisThe course studies of the principles and measurement of various physical properties of foods that measure the overall quality of fresh and prepared foods. These are properties that are important in handling, preparing, processing, preserving, packaging, storing, and distribution of foods, also the principles and limitations of instrumental methods that are currently used to determine physical properties of foods.

Reference1. Rao, M. A., Rizvi, S. S. H. and Datta, A. K. (2005). Engineering

Properties of Foods. 3rd Edition. Taylor & Francis, Boca Raton.2. Lewis, M.J. (1996). Physical Properties of Foods and Food

Processing Systems. Woodhead, London.3. Figura, L.O. and Teixeira, A.A. (2007). Physical Properties -

Measurement and Applications. Springer, USA.4. Belton P.S. (2007). Chemical Physics of Food. Blackwell

Publishing, USA.

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5. Sahin, S. and Sumnu, S.G. (2006). Physical Properties of Foods. Springer, USA.

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YEAR 2, SEMESTER 1

UQX1XX01 Co-Curriculum Ii

SynopsisKursus ini ditawarkan dalam pelbagai bentuk aktiviti pilihan untuk pelajar peringkat Sarjana Muda dan Diploma. Lapan bidang aktiviti yang ditawarkan adalah Pengucapan Awam, Keusahawanan, Sukan, Khidmat Komuniti, Kesukarelawanan, Kepimpinan, Kebudayaan dan Daya Usaha dan Inovasi.

UWB10302 Technical Writing

SynopsisThis course introduces students to report writing skills needed at tertiary level. Students will learn basic report writing skills such as proposals, progress report and analytical report. In order to do this, they will learn how to collect data using questionnaires. The data collected will be analyzed, transferred into graphic forms and presented orally and in writing. Prior to that, students will also be trained to polish up their skills in narrative and descriptive essays using accurate grammar, vocabulary and sentence structure.

Reference1. Finkelstein, J. (2008). Pocket Book of Technical Writing. 3rd

Edition. McGraw Hill, Singapore2. Kolin, P. C. (2006). Successful Writing at Work. Houghton

Mufflin Company, USA.3. Salbiah Seliman et al. (2004). English Communication for

Learners in Engineering. Prentice Hall, Malaysia4. Lakshmy Anantha Krishnan et al. (2003). Engineering Your

Report: From Start to Finish. Prentice Hall, Singapore.5. Gerson, S. J. and Gerson, S. M. (2003). Technical Writing:

Process and Product. 3rd Edition. Prentice Hall, New Jersey.

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BWD20103 Food Biochemistry

SynopsisStructure and function of food bimolecular, controls and processes of metabolism at the cellular and molecular levels will be cover. Practical exercises are included. Biochemistry flavorings, storage and process of biotechnology and its value to food, plants and changes in agricultural produce after harvest will also be assessed.

Reference1. Hui, Y.H. and Nip, W.K. (2006). Food Biochemistry and Food

Processing. Wiley-Blackwell, Iowa.2. Yildiz, F. (2010). Advances in Food Biochemistry. CRC, London.3. Garrett, R. and Grisham, C.M. (2010). Biochemistry. 4th Edition.

Cengage Learning, USA.4. Mehas, K.Y. Rodgers, S.L. and McGraw-Hill. (2005). Food

Science: The Biochemistry of Food and Nutrition. Glencoe/McGraw-Hill, USA.

5. Farrell, S. and Campbell, M. (2011). Biochemistry.7th Edition. Brooks/Cole, USA.

BWD20203 Nutrition

SynopsisNutrition explains the basic principles of human nutrition and the relationships between nutrition and chronic diseases. There is now a large body of evidence demonstrating that diet has a major impact on health. In this course, we examine all aspects of this subject.

Reference1. Whitney, E.N. and Rolfes, S. R. (2008). Understanding

Nutrition. 11th Edition. Cengage Learning, USA.2. Whitney, E.N., DeBruyne, L.K., Pinna, K. and Rolfes, S. R.

(2010). Nutrition for Health & Health Care. 4th Edition. Cengage Learning, USA.

3. Gibney, M.J. (2009). Introduction to Human Nutrition. 2nd

Edition. Wiley-Blackwell, USA.4. Schiff, W. (2010). Nutrition for Healthy Living. 2nd Edition. New

York: Mcgraw Hill, USA.

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5. Gibney, M.J., Lanham-New, S. A., Cassidy, A., Macdonald, I. A. and Roche, H. (Editor). (2010). Nutrition and Metabolism. 2nd

Edition. John Wiley & Sons, USA.

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BWD20303 Food Analysis I

SynopsisThe purpose of this first course is to expose students to the principles, methods, and techniques of qualitative and quantitative physical, chemical and biochemical analyses of foods. Throughout the course, major emphasis will be placed on understanding the basic principles of classical and instrumental methods of analysis, lesser emphasis on details of specific methods. Criteria for the choice of various analytical methods will be presented. Methods of treating data and sampling techniques will be studied. Lecture topics will focus on common methods of proximate analysis and related techniques used in analysis of food and food ingredients.

Reference1. Nielsen, S.S. (2010). Food Analysis. 4th Edition. Springer,

Germany.2. Nielsen, S.S. (2010). Food Analysis Laboratory Manual. 2nd

Edition. Springer, Germany3. Nollet, L.M. L. (2004). Handbook of food analysis.2nd Edition.

Marcel Dekker, New York.4. Wrolstad, R.E. (Editor). (2005). Handbook of Food Analytical

Chemistry : Water, Proteins, Enzymes, Lipids and Carbohydrates. Springer/Heidelberg, Berlin.

5. Otles, S. (Editor). (2005). Methods of Analysis of Food Components and Additives. CRC, London.

BWD20403 Food Quality Assurance

SynopsisThis course covers the functions of quality control departments in monitoring safety and quality of food as well as compliance with government regulations. Description of federal regulatory agencies. Development of specifications, food standards and critical control points. Selection of analytical methods. Acceptance sampling and control charts. Microbiological quality control.

Reference

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1. Vasconcellos, J. A. (2004). Quality Assurance for the Food Industry: A Practical Approach. CRC Press, London.

2. Alli, I. (2004). Food Quality Assurance: Principles and Practices. CRC Press, London

3. Lelieveld, H. L.M., Mostert, M.A. and Holah, J. (2005). Handbook of Hygiene in the Food Industry. Boca Raton, Florida.

4. Lawley, R., Curtis, L. and Davis, J. (2008). The Food Safety Hazard Guidebook. Royal Society of Chemistry, London.

5. Wallace, C., Sperber, W. and Mortimore, S.E. (2010). Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain. John Wiley and Sons, USA.

BWD20503 Food Law And Regulations

SynopsisThe course explores the history, development and enforcement of laws and regulations that affect the food processing industry and food consumers. In addition, the course will examine the impact of legal and regulatory issues on food quality, safety, formulation, labeling, marketing, grading, product and process development, and international trade for Malaysia and International.

Reference1. Fortin, N.D. (2009). Food Regulation: Law, Science, Policy and

Practice. John Wiley, USA.2. van der Meulen, B.M.J, van dervelde, M., Szajkowska, A. and

Verbruggen, R. (2008). European Food Law Handbook. Wageningen Academic, Netherlands.

3. Curtis, P.A. (2005). Guide to Food Laws and Regulations. Blackwell Publishing, USA.

4. Boisrobert, C. (2010). Ensuring Global Food Safety: Exploring Global Harmonization. Academic Press, New York.

5. van der Meulen, B.M.J. and Rodrigues, I.C. (2009). Reconciling Food Law to Competitivenes : Report of the Regulatory Environment of the European Food and Dairy Sector. Wageningen Publishing, Netherlands.

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YEAR 2, SEMESTER 2

BWD20603 Food Analysis II

SynopsisAdvanced techniques employed in the physicochemical and biological analysis of food products as preparation for research, development and inspection roles in government and in industry.

Reference1. Nielsen, S.S. (2010). Food Analysis. 4th Edition. Springer,

Germany.2. Nielsen, S.S. (2010). Food Analysis Laboratory Manual. 2nd

Edition. Springer, Germany.3. Nollet, L.M.L. (2004). The Determination of Chemical Elements

in Food: Applications for Atomic and Mass Spectrometry. John Wiley, Hoboken, New Jersey.

4. Caroli, S. (2007). Spectral Methods in Food Analysis: Instrumentation and Applications. Marcel Dekker, New York.

5. Otles, S. (2009). Handbook of Food Analysis Instruments. CRC, Boca Raton, Forida.

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BWD20703 Halal Foods

SynopsisThis course covers the concept of halal and haram in Islam, sources of halal and haram food, slaughtering methods, halal food processing concept from farm to plate, halal food ingredients and additives. The course also cover regulations and legislation related to halal food, analysis, halal standard MS1500:2004, halal certification and logo, relationship between halal and quality systems and halal products incentives. Current issues in global halal food industries and market will also be discussed.

Reference1. Riaz, M. N. and Muhammad Chaudry, M. (2004). Halal Food

Production. CRC Press, Florida, USA.2. Brown, A.C. (2007). Understanding Food: Principles and

Preparation. 3rd Edition. Cengage Learning, USA.3. Amir Yaakob. (2008). Various Types of Halal Logo Detection

and Recognition System. Batu Pahat: Universiti Tun Hussein Onn Malaysia.

4. Faiz Anwar Azmi. (2007). Portable Barcode Scanner for Halal Product. Universiti Tun Hussein Onn Malaysia, Batu Pahat.

5. Frederic, P.M. and Agnes, P.V. (2010). Halal Food: Camel, Islamic Dietary Laws, Legal Aspects of Ritual Slaughter, Halal, Dhabihah, Islamic and Jewish Dietary Laws Compared. Alphascript Publishing, Germany.

BWD20803 Sensory Evaluation Of Food

SynopsisTo introduce the factors influencing sensory perception and food choice, and to evaluate methods of assessment of sensory perception and their significance for product development methodology, marketing and nutrition education.

Reference1. Lawless, H. T. and Heymann, H. (2010). Sensory Evaluation of

Food: Principles and Practices. 2nd Edition. Springer, Ger,any.2. Kemp, S., Hollowood, T. and Hort, J. (2009). Sensory

Evaluation: A Practical Handbook. John Wiley and Sons, USA.3. Meilgaard, M., Civille, G.V. and Carr, B. T. (2007). Sensory

Evaluation Techniques. 4th Edition. Taylor & Francis, USA.

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4. Stone, H. and Sidel, J. L. (2004). Sensory Evaluation Practices. 3rd Edition. Academic Press, USA.

5. Tamura, H. (2008). Food Flavor: Chemistry, Sensory Evaluation and Biological Activity. American Chemical Society, USA.

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BWD20803 Food Technology Unit Process I

SynopsisIntroduction to engineering operations in food processing, process control, and instrumentation. Engineering principles including material and energy balances, thermodynamics, fluid flow, heat transfer, refrigeration, and psychometrics as applied to foods.

Reference1. Saravacos, G.D. and Maroulis, Z.B. (2010). Food Process

Engineering Operations. CRC Press, London.2. Heldman, D.R. and Lund, D.B. (2007). Handbook of Food

Engineering. 2nd Edition. CRC Press/Taylor & Francis, USA.3. Yanniotis, S. and Sunden, B. (2007). Heat Transfer in Food

Processing: Recent Developments and Applications. WIT Press, United Kingdom.

4. Smith, P.G. (2010). Introduction to Food Process Engineering. 2nd Edition. Springer, Germany.

5. Toledo, R.T. (2007). Fundamentals of Food Process Engineering. 3rd Edition. Springer, Germany.

BWD21003 Food Processing Technology I

SynopsisIntroduction to the food processing industry; general characteristics of raw food materials, processing, and preservation of food materials by heating, dehydration, concentration, irradiation, ohmic heating, and microwave heating; processing factors that influence quality. Field trips to processing facilities are included.

Reference1. Fellows, P.J. (2009). Food Processing Technology: Principles

and Practice. Taylor and Francis, USA.2. Vieira, M.M.C. and Ho, P. (2010). Experiments in Unit

Operations and Processing of Foods. Springer, Germany.3. Singh, I.S. (2010). Food Processing. Westville Publishing

House, India.4. Ramaswamy, H.S and Marcotte, M. (2006). Food Processing:

Principles and Applications. CRC Press, USA.

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5. Brennan, J.G. (2006). Food Processing Handbook. Wiley-VCH, Germany.

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BWD21103 Food Safety And Toxicology

SynopsisThis course will provide students with the knowledge required to protect the public’s health in matters related to food safety and toxicology. The first part involved the fundamental concepts including dose response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity and measures of toxicity. The second part covers different categories of toxicants and their mechanisms of toxicity. Other topics covered include food allergen and sensitivities, food safety management systems (HACCP) and current issues pertaining to food safety.

Reference1. Shibamoto, T. and Bjeldanes, L.F. (2009). Introduction to Food

Toxicology. 2nd Edition. Academic Press, USA.2. Juneja, V.K and Sofos, J.N. (2010). Pathogens and Toxins in

Foods: Challenges and Interventions. American Society for Microbiology (ASM) Press, Washington, DC.

3. Pico, Y. (2008). Food Contaminants and Residue Analysis. Elsevier, Netherlands.

4. Skog, K. and Alexander, J. (2006). Acrylamide and Other Hazardous Compounds in Heat-Treated Foods. Woodhead Pub, United Kingdom.

5. Sullivan, P.J., Sullivan, P., Clark, J.J.J. and Agardy, F. J. (2007). Toxic Legacy: Synthetic Toxins in the Food, Water, and Air of American Cities. Academic Press, USA.

YEAR 3, SEMESTER 1

BWD30103 Food Technology Unit Process II

SynopsisContinuation of Food Technology Unit Process I. The study of the principles and measurement of various physical properties of foods that measure the overall quality of fresh and prepared foods. These are properties that are important in handling, preparing, processing, preserving, packaging, storing, and distribution of foods, also the principles and limitations of

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instrumental methods that are currently used to determine physical properties of foods.

Reference1. Clark, J.P. (2009). Practical Design, Construction and Operation

of Food Facilities. Elsevier, Amsterdam2. Maroulis, Z.B. and Saravacos, G.D. (2003). Food Process

Design. CRC Press, USA.3. Saravacos, G.D. and Kostaropoulos, A.E. (2002). Handbook of

Food Processing Equipment. Springer, Germany.4. Cramer, M.M. (2006). Food Plant Sanitation: Design,

Maintenance, and Good Manufacturing Practices. CRC Press, USA.

5. Gómez, A.L. and Barbosa-Cánovas, G.V. (2005). Food Plant Design. Taylor & Francis, USA.

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BWD30203 Food Processing Technology Ii

SynopsisContinuation of Food Processing I. Food Processing techniques including preservation by chilling, freezing, membrane technology, fractionation, fermentation, osmotic dehydration, and emerging processing technologies. This course also covers the post processing operations and processing factors that influence the food quality.

Reference1. Rahman, S. (2007). Handbook of Food Preservation. 2nd

Edition. CRC Press, USA.2. Sivasankar, B. (2004). Food Processing and Preservation. PHI

Learning Pvt. Ltd, New Delhi.3. Smith, J.S. and Hui, Y.H. (2004). Food Processing: Principles

and Applications. Wiley-Blackwell, USA.4. Desrosier, N.W. and Desrosier, J.N. (2004). The Technology of

Food Preservation. 4th Edition. Westport AVI Publishing, USA.5. Bogh-Sorensen, L. and Zeuthen, P. (2003). Food Preservation

Techniques. Woodhead Publishing, Boca Raton, Florida.

BWD30303 Food Packaging Technology

SynopsisThis course covers three areas pertaining to food packaging materials and methods: materials, systems, and applications. The course will begin by reviewing the properties, fabrication and function of metal, glass, paper and plastic packaging. Packaging systems and equipment will include sanitation of packaging materials, forming, filling, joining and enclosure operations and related equipment. Selected topics for food packaging applications will include aseptic packaging, package/product interactions, closure integrity, active packaging, shelf life studies, handling of packages, and modified atmospheric packaging.    

Reference1. Robertson, G. L. (2010). Food Packaging and Shelf Life: A

Practical Guide. CRC, Boca Raton, Florida.2. Chiellini, E. (2008). Environmentally Compatible Food

Packaging. Woodhead Publishing, Cambridge

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3. Richardson, P. (2008). In-Pack Processed Foods: Improving Quality. CRC, Boca Raton, Florida.

4. Crompton, T. R. (2007). Additive Migration from Plastics into Foods: A Guide for the Analytical Chemists. T.R. Publication, Shrewsbury, United Kingdom.

5. Gustafsson, K. (2009). Retailing Logistics and Fresh Food Packaging: Managing Change in the Supply Chain. Kogan Page, London.

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BWD30403 Bakery Products Technology

SynopsisThis course covers the principles of bakery products technology including ingredients, processing, preservation, and packaging and quality control techniques and to relate the principles of physical and chemical nature of ingredients.

Reference1. Hui, Y.H. and Corke, H. (2006). Bakery Products: Science and

Technology. Blackwell Publishing, Iowa USA.2. Edwards, W. P. (2007). The Science of Bakery Products. Royal

Society of Chemistry, Cambridge.3. Hui, Y. H. (2007). Handbook of Food Products Manufacturing:

Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. John Wiley, New Jersey.

4. Cauvain, S.P. and Young, L.S. (2009). More Baking Problems Solved. 2nd Edition. CRC, Boca Raton, Florida.

5. Cauvain, S.P. and Young, L.S. (2008). Bakery Food Manufacture and Quality: Water Control and Effects. 2nd Edition. Blackwell Publishing, Iowa USA.

BDW30503 Oil And Fats Technology

SynopsisThe course introduces students to the processing and technologies of edible fats and oils; physical and chemical properties of both raw materials and finished products. GMPs, ISO 9002, HACCP, basic concepts of quality assurance and quality control applicable to oil and fats technology will also be discussed.

Reference1. Chakrabarty, M.M. (2009). Chemistry and Technology of Oils

and Fats. Allied Publishers, India.2. Gunstone, F.D. (2008). Oils and Fats in the Food Industry. John

Wiley and Sons, USA.3. O'Brien, R.D. (2008). Fats and Oils: Formulating and Processing

for Applications. 3rd Edition. CRC Press, Boca Raton Florida.4. Smith, J. and Charter, E. (2009). Functional Food Product

Development. John Wiley and Sons, USA.

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5. Hurst, W. J. (2008). Methods of Analysis for Functional Foods and Nutraceuticals. CRC, Boca Raton Florida.

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BWD30603 Food Additives And Ingredients

SynopsisTo provide students with the basic concepts on  common food additives, their uses, different types, safety, quality standards and associated risks; and to educate students regarding the diverse nutraceutical products, know the efficacy and safety of the products and understand the application of these products.

Reference1. Smith, J. and Hong-Shum, L. (2011). Food Additives Data Book.

2nd Edition. John Wiley and Sons, USA.2. Khan, I. A. and Abourashed, E.A. (2010). Leung's Encyclopedia

of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 3rd Edition. Hoboken, NJ: John Wiley.

3. Emerton, V. and Choi, E. (2008). Essential Guide to Food Additives. 3rd Edition. Cambridge: Royal Society of Chemistry.

4. Minich, D. (2009). An A-Z Guide to Food Additives: Never Eat What You Can't Pronounce. Conari Press.

5. Baines, D. and Seal, R. (2012). Natural Food Additives and Ingredients. Woodhead Publishing Limited.

BWD307803 Functional Foods And Nutraceuticals

SynopsisThe area of functional foods and nutraceuticals is growing worldwide and has emerged as a major trend in the food and nutrition industry. Areas of study will include the scientific basis for bioactive components of functional foods and nutraceuticals, their sources, chemistry, process technology, efficacy, safety and regulation.

Reference1. Smith, J. and Charter, E. (2009). Functional Food Product

Development. John Wiley and Sons, USA.2. Hurst, W. J. (2008). Methods of Analysis for Functional Foods

and Nutraceuticals. CRC, Boca Raton, Florida.3. Hurst, W. J. (2008). Methods of Analysis for Functional Foods

and Nutraceuticals. 2nd Edition. CRC, Boca Raton, Florida.

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4. McClements, D. J. (2009). Designing Functional Foods: Measuring and Controlling Food Structure Breakdown and Nutrient Absorption. Woodhead Publishing, Cambridge.

5. Hui, Y. H. (2007). Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. John Wiley, Hoboken, New Jersey.

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YEAR 3, SEMESTER 2

BWD30802 Creativity & Innovation

SynopsisThis course focuses on developing a creative person who will eventually think strategically, creatively and critically. The knowledge and skills acquired throughout the course will later be applied by the students in solving problems and making decisions in the future. In this course, students will be exposed to various creativity and problem solving techniques. Some of the skills to be covered throughout the course are problem solving, techniques in creativity and techniques in innovation.

Reference1. Bernacki, E. (2002). Wow! That’s a Great Idea!. Prentice

Hall, Singapore.2. De Bono, E. (2003). Serious Creativity 1: Lateral Thinking

Tools, Techniques and Application. Allscript Books, Singapore.

3. De Bono, E. (2003). Serious Creativity 2: Lateral Thinking Tools, Techniques and Application. Allscript Books, Singapore.

4. Ceserani, J. and Greatwood, P. (1995). Innovation and Creativity. Kogan Page, London.

5. Ceserani, J. and Greatwood, P. (2001). Innovation and Creativity. Creast Publishing House, New Delhi.

BWD30902 Food Science And Technology Seminar

SynopsisThis course is designed to improve the verbal and written communication skills of undergraduate students. It is also designed to provide students an opportunity to familiarize themselves with the literature relating to food science and technology, and the techniques used to prepare this material for verbal and written reports.

Reference1. Day, R. A. (1994). How to Write and Publish a Scientific Paper.

4th Edition. Oryx Press, Phoenix.

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2. Peoples, D.A. (1997). Presentations Plus. John Wiley & Sons, Toronto.

3. Rozakis, L. (1999). Writing Great Research Papers. McGraw-Hill, New York.

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BWD31002 Final Year Project I

SynopsisStudents will be given a choice of topics in food science and technology relevant to the research activity of the faculty’s academic staffs. Students have to do the literature survey of the choice topic and write a proposal how the experimental work going to be done. After presentation the proposal in a faculty’s seminar, the student shall start the experimental work.

Reference1. Buku Panduan PSM . (2009). Universiti Tun Hussein Onn

Malaysia.2. Guidelines for Thesis Writing. (2009). Centre for Graduate

Studies, Universiti Tun Hussein Onn Malaysia.3. Patten, M.L. (2005). Understanding Research Methods: An

Overview Of The Essentials. 9th Edition. McGraw-Hill/Irwin, New York.

4. Antony, J. (2003). Design of Experiments for Engineers and Scientists. Butterworth-Heinemann. Melbourne.

BWD31103 Food Biotechnology

SynopsisTo  provide  knowledge  of  methods  and  tools  applied  to  the production of biotechnologically  derived  foods  and  food ingredients. To understand safety assessment strategies for food developed through genetic engineering and to impart knowledge pertaining to development of foods that promote health and well being.

Reference1. Stahl, U., Donalies, U.E. B. and Nevoigt, E. (2008). Food

Biotechnology. Springer, Berlin.2. Shetty, K. (2006). Food Biotechnology. Taylor & Francis, USA.3. Hou, C.T. and Shaw, Jei-Fu. (2007). Biocatalysis and

Biotechnology for Functional Foods and Industrial Products. CRC Press, Boca Raton Florida.

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4. Whitehurst, R.J. and Oort, M. (2010). Enzymes in Food Technology. 2nd Edition. John Wiley, Ames Iowa.

5. Cui, Z.F. and Muralidhara, H. S. (2010). Membrane Technology: A Practical Guide to Membrane Technology and Applications in Food and Bioprocessing. Butterworth-Heinemann, Oxford.

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BWD31203 Community Nutrition

SynopsisThe study of social, economical and environmental impact on the nutritional status off the community. Nutrition epidemiology. Methods of nutritional surveys. Nutrition surveillance systems. Preventive and control measures for community nutritional problems. Combating chronic problems related to diet. Nutritional and chronic disease in Malaysian and other countries. Development of science-based and food-based dietary guidance. The role of food industry in community nutrition. Food distribution systems.

Reference1. Boyle, M. and Holben, D. (2009). Community Nutrition in

Action. 5th Edition. Cengage Learning, USA.2. Edelstein. (2010). Nutrition in Public Health. 3rd Edition. Jones &

Bartlett Learning, Sudbury, USA.3. Nnakwe, N.E. (2009). Community Nutrition: Planning Health

Promotion and Disease Prevention. Jones & Bartlett Learning, Sudbury, USA.

4. Gibney, M.J., Lanham-New, S.A. and Cassidy, A. (Editor). (2009). Introduction to Human Nutrition. 2nd Edition. Wiley-Blackwell, Hoboken, New Jersey.

5. The Culinairy Institute of America. (2008). Techniques of healthy cooking. John Wiley and Sons, Hoboken, New Jersey.

BWD31303 Snacks And Confectionery Technology

SynopsisThis course covers two types of foods processing technology which are confectionery and snacks food. For snack food technology, it discusses on different types of local and international snacks food products and it manufacturing technology including ingredients, processing, preservation, packaging and quality control technique while for confectionery technology, it focuses on the principles of general confectionery products technology including processing, preservation and quality control techniques and to relate the principles of physical and chemical nature of ingredients.

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Reference1. Hui, Y. H. (2007). Handbook of Food Products Manufacturing:

Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. John Wiley, Hoboken, New Jersey.

2. Eiri. (2010). Manufacture of Snacks Food, Namkeen, Pappad & Potato Products. Engineers Research Incorporation, India

3. Mohos, F. (2010). Confectionery and Chocolate Engineering: Principles and Applications. Wiley-Blackwell, United Kingdom.

4. Beckett, S. T. (2008). Industrial Chocolate Manufacture and Use. 4th Edition. John Wiley and Sons, USA.

5. Guy, R. (2001). Extrusion Cooking: Technologies and Applications. Woodhead Publishing, Cambridge.

BWD31403 Meat, Poultry And Aquatic Processing Technology

SynopsisThe course covers the sources of raw material, raw material handling, storage and preparation of products from various animal, marine and freshwater sources and the ir physical, microbiological and chemical properties of muscle foods shall also be covered. The ISO 9002, HACCP, and GMP will be discussed and their applicable to storage and processing of muscle food products and basic concepts of quality assurance and quality control.

Reference1. Tarte, R. (2009). Ingredients in Meat Products: Properties,

Functionality and Applications. Springer, New York2. Luten, J. B. (2006). Seafood Research from Fish to Dish:

Quality, Safety and Processing of Wild and Farmed Fish. Wageningen Academics Publishing, Netherlands.

3. Venugopal, V. (2009). Marine Products for Healthcare: Functional and Bioactive Nutraceutical Compounds from the Ocean. CRC Boca Raton, Florida.

4. Kerry, J.P. and Ledward, D. (2009). Improving the Sensory and Nutritional Quality of Fresh Meat.Woodhead, Cambridge.

5. Tarte, R. (2009). Ingredients in Meat Products: Properties, Functionality and Applications. Springer, New York.

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BWD31803 Fruits And Vegetables Processing Technology

SynopsisRaw material handling, storage and preparation; processing and preservation of fruits and vegetables, production of fermented food products from vegetables; application of HACCP to fruit and vegetables processing, post-harvest in fruits and vegetables.

Reference1. Sinha, N.K., Hui, Y.H., Siddiq, M. and Ahmed, J. (Editor). (2010).

Handbook of Vegetables and Vegetable Processing. John Wiley and Sons, USA.

2. Hui, Y.H. and Barta, J. (2006). Handbook of Fruits and Fruit Processing. Wiley-Blackwell, USA.

3. Rosa, L. A., Alvarez-Parrilla,E. and González-Aguilar, G.A. (2010). Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability. John Wiley and Sons, USA.

4. Paquin, P. (2009). Functional and Speciality Beverage Technology. Woodhead Publishing, Cambridge.

5. Arhurst, P.R. (2009). Soft Drink and Fruit Juice: Problems Solution. CRC, Cambridge.

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YEAR 4, SEMESTER 1

BPK 20802 Keusahawanan

SynopsisKursus ini memberi pendedahan kepada pelajar tentang aspek asas keusahawanan. Kursus ini meliputi empat modul utama iaitu pemupukan budaya keusahawan, peluang dan rancangan perniagaan, praktikum keusahawanan dan pembentangan laporan aktiviti keusahawanan.

Reference1. Kementerian Pengajian Tinggi. (2007). Asas Pembudayaan

Keusahawanan. Penerbit UUM, Sintok, Kedah.2. Dollinger, M. J. (2003). Entrepreneurship; Strategic and

Resources. Edisi Ke-3. Prentice Hall Pearson Sdn. Bhd., Malaysia.

3. UiTM Entrepreneurship Study Group. (2004). Fundamentals of Entrepreneurship. Prentice Hall Pearson Sdn. Bhd., Malaysia.

4. Carol Yip. (2007). Smart Money-User. Kanyin Publication, Kuala Lumpur.

5. Agensi Kaunseling and Pengurusan Kredit. (2009). Money Sense-Getting Smart with Your Money. 2nd Edition. Kuala Lumpur.

6. Agensi Kaunseling and Pengurusan Kredit. (2009). Celik Wang-Pengurusan Wang Secara Bijak. Kuala Lumpur.

7. Ministry of Domestic Trade & Consumer Affairs, www.kpdnhep.gov.my

8. Personal Money (the Edge Magazine), www.theedgemalaysia.com

9. Agensi Kaunseling and Pengurusan Kredit (AKPK), www.akpk.org.my

BWD40102 Water And Food Waste Management

SynopsisSources and uses of water, municipal and agricultural water uses; ecological and biological characteristics of water; chemical characteristics of water; biological indicators of rivers and streams; water quality in streams, rivers and estuaries; water

50

quality in lakes and reservoirs; water and wastewater treatment; biological treatment methods.

Reference1. Waldron, K. (2007). Handbook of Waste Management and Co-

Product Recovery in Food Processing. Woodhead Publishing, London.

2. Arvanitoyannis, I.S. (2008). Waste Management for the Food Industries. Academic Press, USA.

3. Wang, L.K. (2006). Waste Treatment in the Food Processing Industry. Taylor & Francis, USA.

4. Klemes, J., Smith, R. and Kim, Jin-Kuk. (2008). Handbook of Water and Energy Management in Food Processing. Woodhead, Cambridge.

5. Zall, R.R. (2004). Managing Food Industry Waste: Common Sense Methods for Food Processors. Wiley-Blackwell, London.

BWD40203 Food Products Management And Marketing

SynopsisThis course focuses on understanding the factors affecting food plant organization, production, procurement, distributing, and also the interactions required to develop food plant operation; principles of marketing, marketing systems and management with emphasis on food products; market research and analysis, consumer behavior and marketing strategies.

Reference1. Lindgreen, A., Hingley, M., Harness, D. and Custance, P.

(2010). Market Orientation: Transforming Food and Agribusiness around the Customer. Gower Publishing, Ltd., United Kingdom.

2. Belonax, J.J. (1997). Food Marketing. Simon & Schuster Custom Publishing, USA.

3. Pickton, D. and Masterson, R. (2010). Marketing: An Introduction. 2nd Edition. SAGE Publications Ltd., USA.

4. Kaynak, E. (2000). Cross-national and Cross-cultural Issues in Food Marketing. Routledge, United Kingdom.

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5. Schaffner, K.J., Schroder, W.R. and Earle, M.D. (2010). Food Marketing: An International Perspective. International Edition, McGraw Hill, Boston.

BWD40303 Food Products Development

SynopsisThis course is intended to expose the principles and steps used in a new product-developing process; formulation, lab-scale production, quality control, and commercial feasibility study.

Reference1. Earle, M.D., Earle, R.L. and Anderson, A.M. (2001). Food

Product development. Woodhead, Cambridge, England.2. Fuller, G.W. (2011). New Food Product Development: From

Concept to Marketplace. 3rd Edition. Taylor & Francis Group, USA.

3. Lindgreen, A. and Hingley, M.K. (2009). The New Cultures of Food: Marketing Opportunities from Ethnic, Religious and Cultural Diversity. Gower Publishing Ltd, United Kingdom.

4. Macfie, H. (2007). Consumer led Food Product Development. Woodhead, Cambridge.

5. Carpenter, R.P., Lyon, D.H. and Hasdell, T.A. (2000). Guidelines for Sensory Analysis in Food Product Development and Quality Control. 2nd Edition. Springer, Germany.

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BWD40404 Final Year Project II

SynopsisThis course is continuing from PSM Project 1 experimental works on food science and technology. Present monthly progress report to the supervisor. Evaluate data using appropriate statistical techniques. Interpret research data in a way that problem being researched. Write a report on the research experiment that effectively conveys what was done, why it was done, what results were obtained and what those results mean. Present the research data orally in a clear and concise fashion. Defend the methodologies used, the way the data was interpreted and the conclusions reached in doing this research project in the Final Year Project II Presentation.

Reference1. Buku Panduan PSM. (2009). UTHM, Batu Pahat.2. Guidelines for Thesis Writing. (2009). UTHM, Batu Pahat.3. Patten, M.L. (2005). Understanding Research Methods: An

Overview of the Essentials. 9th Edition. McGraw-Hill/Irwin, New York.

4. Antony, J. (2003). Design of Experiments for Engineers and Scientists. Butterworth-Heinemann, Melbourne.

BWD40503 Cereals And Legumes Processing Technology

SynopsisThis course covers the structure, composition and utilization of rice, wheat and other cereal grains for the production of starches, flours, milling by products, and cereal based human food products. Cereal processing technologies such as dry and wet milling, baking, extrusion cooking, breakfast cereals, noodle and pasta manufacturing will be discussed. Quality/Sanitary Control and Quality Assurance aspects of production and practical exercises will also be given on the systems approach.

Reference1. Hui, Y. H. (2007). Handbook of Food Products Manufacturing:

Principles, Bakery, Beverages, Cereals, Cheese, Confectionary,

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Fats, Fruits, and Functional Foods. John Wiley, Hoboken, New Jersey.

2. Dendy, D.A.V. and Dobraszezk, B.J. (2001). Cereals & Cereals Products-Chemistry & Technology. Aspen Publication, Silver Spring, USA.

3. Kent, N.L. and Evers, A.D. (1994). Technology of Cereals: An Introduction for Students of Food Science and Agriculture. 4th

Edition. Woodhead Publishing, Cambridge.4. Ling-Min, C. (1992). Food Machinery: For the Production of

Cereal Foods, Snack Foods and Confectionary. Ellis Horwood, New York.

5. Hamaker, B.R. (2008). Technology of Functional Cereal Products. Woodhead Publishing, Cambridge.

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BWD40603 Milk And Dairy Processing Technology

SynopsisThis course covers processing and technologies of fluid milk plant operation from milk receiving to various finished products. Fluid milk, evaporated milk, milk powder, filled milk, yogurt, cheese, and frozen dairy desserts. Vegetable “milk” e.g. soy milk, melon milk. Physical, microbiological, and chemical properties of fluid milk and milk components also wil be covered. Milk quality supply. Dairy plant sanitation. Good manufacturing practices (GMPs). HACCP and basic concepts of quality assurance and quality control. Dairy waste management and processing.

Reference1. Tamime, A.Y. (2009). Milk Processing and Quality

Management. John Wiley and Sons, USA.2. Tamime, A.Y. (2007). Structure of Dairy Products. Wiley-

Blackwell, Hoboken, New Jersey.3. Spreer, E. and Mixa, A. (1998). Milk and Dairy Product

Technology. Marcel Dekker, USA.4. Smit, G. (2003). Dairy Processing: Improving Quality.

Woodhead Publishing, Cambridge.5. Clark, S. (2009). The Sensory Evaluation of Dairy Products.

Springer, New York.

YEAR 4, SEMESTER 2

BWD40712 Industrial Training

SynopsisStudents will be offered a four month (equivalent to 472 hours of industrial training and 6 hours preparation and evaluation) placement position in a food related industry or research institution. The broad aspect of the industrial training will be agreed prior to the placement by the department, the student and the relevant company or institution. The work can involve a single project or a set of shorter interrelated projects, but should fulfill the objectives set above. During the industrial training program, students will apply their knowledge and experience as food studies students to one or more aspects of food industry or research. Students will be encouraged to maintain a personal

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progress report to record and review their progress and achievements throughout the placement period. The student will give an interim presentation at the host company during the visit of the academic supervisor. Similarly, the students will give a seminar to the department and the industrial supervisor on their final report upon completion of their industrial training program.

Reference1. Buku Log Latihan Industri UTHM. (Bahagian A). Pejabat Penerbit UTHM.

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