PdP Portfolio

Kaedah Pengajaran, Penyeliaan dan Penilaian

• Teaching methods

  Teaching is my passion, so I enjoy exploring different teaching methods to ensure my students understand my lectures. Conventionally, I have my own slides to refer during lecture, which I usually shared to my students after the class so that they will focus on my presentation. However sometimes the slides were shared before the lecture so that I could begin my class with a short formative quiz on the topic I was going to present that day. 

  
  

  
  

  For practical sessions and assignments, I always prepare a handouts or manuals for students to refer, which contain the background, procedures and marking rubrics of the given tasks.

  
  

  
  

  I am also getting used to online teaching, especially during this pandemic. If I do a synchronous lecture via a video conference application such as Webex, Google Meet etc., I will make sure the session is recorded, then uploaded to my Youtube channel, before the link is shared with my students to aid their revision. I understand that online learning is highly dependent on connectivity, tools and attention, so by recording the lecture session, my students will be able to look back at my lectures anytime when they have a good internet connection, proper gadget, and calm environment to study.

  
  

  
  

  Supervising methods

  I already have one post-graduate student to supervise, and I am adopting the same strategy of supervision that I apply on my Final Year Project (FYP) supervisees. I firstly encourage exchanging of ideas between the students and myself. I really appreciate any feedback and comment from the students on my suggestions and planning of their research. I cherish extra efforts to come and see me for consultation or stay back to finish experimentation. This shows their responsibility, confidence and independence, which for me are the three main ingredients in conducting a successful research.

  Being perfectionist, I usually ask from my students for adjustments of a particular experimental procedures, discussion of results and even construction of phrases to suit the scientific writing and presentation. I may take some time to give feedbacks on their proposals, first drafts and so forth, but I will make sure that their delivery is improved and polished to the best I could.

  
  

  Assessment methods

  For me, conducting any assessment on my students is a way to actually evaluate my own teaching. If the results are bad, then the reflection is firstly on my delivery before anything else, so I need to improve on that. Formative assessments that I have conducted such as quizzes, reports etc. help me to find gaps in my teaching of a particular topic and improve it in the next lecture, while summative assessments such as tests and final exams, are useful to reflect on my own mastery of the whole course that I teach throughout the semester. Of course the assessments are also important for the students too, but I am highlighting that the assessments really help in improving the quality of lecture for the benefit of my students.

  
  

  
  

  If the course that I teach involves learning outcomes that improve the students' soft skills such as leadership, communication and entrepreneurship for examples, I will create a suitable rubric for peer assessment, presentation, weekly journals etc. Even for evaluating the cognitive element of the students, I sometimes ventured into alternative assessment methods such as flip assessment which I find really interesting and refreshing.

  
  

  
  

  List of courses

  Currently I am lecturing for courses in Bachelor Degree of Food Technology (SMTM) and Bachelor Degree in Halal Food Development (SMPMH) as follows:

  • FSI 10103     Analytical and Organic Chemistry (SMTM)
  • FSI 35303     Beverage Technology (SMTM)
  • FSI 35403     Dairy Technology (SMTM)
  • FSI 42402     Research Project 1 (SMTM)
  • FSI 32712     Industrial Training (SMTM)
  • FSD 13202   Principle of Food Product Development (SMPMH)

  
  

  Course structure

  Course	Structure	Sem/Year	No. of students
  FSI 10103     Analytical and Organic Chemistry	Lecture  Practical	Sem 1 - 2018/2019	77
  FSI 35303     Beverage Technology	Lecture  Practical	Sem 1 - 2018/2019 Sem 1 - 2019/2020 Sem 1 - 2021/2022	23  34  97
  FSI 35403     Dairy Technology	Lecture  Practical	Sem 2 - 2018/2019 Sem 2 - 2019/2020 Sem 2 - 2020/2021 Sem 2 - 2021/2022	26  21  21  67
  FSI 42402     Research Project 1	Lecture  Practical	Sem 1 - 2019/2020	47
  FSI 32712    Industrial Training	Practical	Sem 2 - 2018/2019 Sem 2 - 2019/2020	48  47
  FSD 13202  Principle of Food Product Development	Lecture	Sem 2 - 2021/2022	19

  
  
  Supervised students

  Bachelor Degree of Food Technology

  Year	Name	Title of project
  2018/2019	Nur Diyanna Mohd Yusof	Differences in total yield and physicochemical attributes of virgin coconut oil from direct heating and microwave heating
  2018/2019	Lili Suriani Mayunis	Comparison on total yield and physicochemical properties between virgin coconut oil produced from centrifugation and fermentation methods
  2018/2019	Muhammad Arif Mohd Said	Chocolate spread emulsion: Effect of varying oil types on physicochemical properties, sensory qualities and storage stability
  2018/2019	Siti Mariam Yaacob	Effects of varying pectin concentrations and acidulant types on the physicochemical and sensory properties of mulberry jam
  2019/2020	Nik Khairunnisa Che Mohd Khir  Juhari	Bioactivity of ficus deltoidea infusions with different ratios of var. Trengganuensis and Kunstleri mixture
  2019/2020	Balqis Mohd Ariffin	Effects of different drying methods on bioactivity of mulberry leaves infusion
  2019/2020	Izyan Haifaa Khiraldin	Physical properties of vegetable patty from dried oyster mushroom varied in composition
  2019/2020	Nor Maizatul Shafina Mohammad Affendi	Functional mozarella heese
  2020/2021	Fatin Naimah Rosdi	Physical properties of kelulut honey emulsions varied in oil types and emulsifier concentrations
  2020/2021	Nur Liyana Abd Rahim	Effects of varying concentrations of red palm oil in mayonnaise on its physical properties and partitioning of beta-carotene upon storage
  2020/2021	Syariffah Nur Athirah Syed Mohd Fakhrudin	Effects of blanching methods on physicochemical properties of red cabbage flour
  2021/2022	Nur Ainina Mohd Noor	Effects of varying concentration of red palm olein in mayonnaise on its physical properties, sensory attributes and partitioning of beta-carotene upon storage
  2021/2022	Nuraqilah Najihah Mohd Sarip	Effects of salt addition and freezing methods on stability and physical properties of freeze-thawed coconut milk emulsions
  2021/2022	Tan Shie Yieh	Physical properties and sensory attributes of okara breads incorporated with soymilk using different bread making methods
  2021/2022	Nor Atirah Mohamad	Storage study on partitioning characteristics of beta carotene in emulsions with different solid fat contents
  2021/2022	Nurul Izzah Asri	Storage study on partitioning characteristics of beta carotene in emulsions with different surfactants

  
  MSc in Food Processing

  Year	Name	Title of Research
  2021-2023	Sharifah Nur Hidayah Sayed Abdul Rahman	Partitioning characteristics and bioavailability of palm phytonutrients in emulsions varied in type, surfactant and solid fat content towards designing stable emulsion-based functional foods