About this Module
What you will learn
This micro-credential course focuses on the effect of different types of treatments on meat, poultry and seafood. This course is divided into four modules which are: (i) introduction to meat, poultry and seafood proteins, (ii) effect of tenderizers on the meat quality, (iii) influence of poultry age and breed on the poultry meat quality, and (iv) effect of cooking methods on the cooked fish quality. Micro Learning Outcomes: Upon completion of this course, learners should be able to relate protein chemistry of meat, poultry and seafood and aforementioned treatment effects. The knowledge will be useful for junior food handlers in the industry and also undergraduate and postgraduate students in food related fields. Reference List Brown, A. (2019). Understanding food: Principles and preparation (6th ed.). Cengage Learning. McWilliams, M. (2018). Foods: Experimental perspectives (8th ed.). Pearson. Norhidayah, A., Saidatul Afzan, A. A., Zuraini, M. I., & Noradzhar, B. (2022). Principle of food science and technology: Laboratory manual (2nd ed.). UNIPRESS.
What skills you will gain
Critical Thinking and Problem-Solving, Adaptability and Self-Directed Learning, Technical and Analytical Skills
Total contents and assessments
Not applicable
Module Details
CLUSTER : Science & Technology ( ST ) MODE/DURATION : Flexible LENGTH : 2 days EFFORT : 4 LEVEL : Intermediate LANGUAGE : English CERTIFICATE : Yes CPD POINT : 0 PRICE : Free Associated Course (s) : No Course