FOOD SCIENCE

About this Course

  • 238 students enrolled
  • 4 instructors

Course Description

This is an introductory course in food science and technology. It covers an introduction to the food processing industry, food constituents, composition and processing of different food commodities, sensory and nutritional aspects, food safety and legislation. Students will perform experiments to determine sensory attributes of food using instrumental methods.

Course Learning Outcomes

1 ) Describe various types of processing, preservation, categories, safety and law/ regulations in food product industries.
2 ) Propose commercial solution to current issues on food in food product industries.
3 ) Display the sensory evaluation procedures in food products industries.

Course Details

STATUS : Open
DURATION : FLEXIBLE
EFFORT : 3 hours per week
MODE : 100% Online
COURSE LEVEL : Beginner
LANGUAGE : English
CLUSTER : Science & Technology ( ST )

Join this course

 Syllabus

1) Describe various types of processing, preservation, categories, safety and law/ regulations in food product industries (C2, PLO1)
- The Food Industry
- Major and Minor Food Components and Chemistry
- Food Categories and Composition
- Food Safety

2) Display the sensory evaluation procedures in food products industries (P4, PLO2).
Sensory Attributes of Food

3) Propose commercial solution to current issues on food in food produc industries (A3. PLO8).
Understanding Dimension of Food processing and Preservation.

Our Instructor

DR. NALEENA DEVI A/P MUNIANDY

 Course Instructor
UiTM Kampus Puncak Alam

DR. FARHANAH BINTI AHMAD SHUHAIMI

 Course Instructor
UiTM Kampus Puncak Alam

DR. EMMY HAINIDA BINTI KHAIRUL IKRAM

 Course Instructor
UiTM Kampus Puncak Alam

PROFESOR DR NORAZMIR BIN MD NOR

 Course Instructor
UiTM Kampus Puncak Alam

 Frequently Asked Questions

A1 : Our Team will make it online when you register this course.