Teaching / Supervisory and Assessment Methods
Processing of Plant-Based Products (FSD23503)
Course Synopsis
This course is introduced to expose students to the various theoretical knowledge and technologies applied in producing plant-based food products. The covered topics will be included post-harvest processing of fruits and vegetables, raw material preparation, fruit juice processing, canning for high- and low-acids food, drying processing, frying, fermentation, chilling, and freezing process. The processing technology for cereal and legumes will also be discussed. This course will be delivered through lecture, laboratory work, active learning, problem-based learning as well as online learning. At the end of the course, students are expected able to apply knowledge of food processing technology and practical skills learned from lectures, laboratory practical, as well as online learning in producing safe and quality plant-based food products.
Principle of Food Food Product Development (FSD13202)
Course Synopsis
This course covers the theory involved in designing and developing new food products. Major components of food product development steps including evaluation of product attributes, safety, shelf-life and also market evaluation of the prototype product will be covered. The mode of delivery for this course include lecture, online learning, and group discussion. Students will be assessed through examination and assignment. At the end of the course, students should understand the basic concept of food product development.
Criteria for video project assessment
Food Processing Technology I (FSI22203)
Course Synopsis
The basic principles and practices of the major techniques used in food processing are introduced in a series of integrated laboratory exercises and lectures covering preservation method by reducing water activity and utilization of preservatives and antioxidants, and innovative non-thermal methods. The application of basic engineering principles to understand the operation of modern food processing plant facilities to convert raw materials into high quality foods will also be discussed.
Laboratory session
Quiz via KeLIP
Rubric for practical assessment
Food Product Management (ABB35403)
Course Synopsis
This course covers the theory and practical concepts involve in designing and developing new food products. The three major components of food product development steps which are development and evaluation of product concept, development of a prototype food product including market evaluation of the prototype products will be covered. At the end of the course, students will be required to work through a food product development proposal using the product development team approach.
Quiz via KeLIP
Rubric for assignment assessment
Food Product Development (FSI41004)
Course Synopsis
This course covers the theory and practical concepts involve in designing and developing new food products that will be delivered through lecture, active learning, laboratory practical, and online learning. The three major components of food product development steps which are development and evaluation of product concept, development of a prototype food product including packaging, evaluation of product attributes, safety, shelf-life and also market evaluation of the prototype product will be covered. Over the course, students will be required to work through a capstone project; from writing a proposal for food product development until making a prototype using the product development team approach that is prevalent in the food industry. At the end of the course, students will be required to present their developed prototype to public during Food Product Launching Day.
Quiz via KeLIP
Left: Criteria for peer assessment; Right: Criteria for Food Product Development Competition assessment during Food Product Launching Day
Certificate of Mode-Blended Course for Food Product Development (FSI41004) on Semester 1, Session 2021/2022
Food Processing Technology II (FSI22303)
Course Synopsis
This course describe the different methods and techniques used for high- and low-temperature food processing with the aid of basic engineering principles. This course also focuses on the operation of modern food processing plant facilities to convert raw materials into high quality foods. Common unit operations will be covered as well as the principles that control their operation are emphasized. This course will give a ‘hands on’ experience to the students as to how to handle the equipments and to interpret the data obtained from laboratory experiments.
Teaching via WhatsApp by voice recording as some of the students facing low bandwidth during Movement Control Order 1.0
Quiz via KeLIP
Certificate of Mode-Blended Course for Food Processing Technology II (FSI22303) on Semester 2 ,Session 2019/2020
Bakery Products Technology (FSI35203)
Course Synopsis
This course is designed to educate students in the science of baking. Students will learn the basic principle of baking, baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Besides, various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality, global bread varieties and other popular bakery products will also be discussed. The delivery method for this course include lecture, online learning, discussion, laboratory practical, assignment and group project. The students are expected to be able to describe properties and functions of the basic ingredients used in baked goods, demonstrate their ability to produce various bakery products and understand the production methods and the techniques and technologies used in bakery production.
Quiz via KeLIP
Criteria for digital portfolio assessment
Teaching via WhatsApp by voice recording as some of the students facing low bandwidth during Movement Control Order 1.0
Certificate of Mode-Blended Course for Bakery Products Technology (FSI35203) on Semester 2 ,Session 2019/2020
Postgraduates Supervision Name Matric no Title
Level Status
Supervision Mazaitul Akmal Binti Suhaimi SL3633 Investigation of the functional properties and characterization of resistant starch from banana pseudostem as potential functional food ingredients in the development of low glycemic index noodle. PhD Active Main Abdussalam Muhyideen Zainab Funmilayo SI3422 Effects of cellulase and pectinase on the physicochemical quality of beet juice production. MSc Completed Main Mazaitul Akmal Binti Suhaimi SL1147 Effects of drying conditions on physical, chemical and biological properties of betel (Piper betle l.) Leaves powders and its application in lemongrass-scented betel tea. MSc Completed Main Norhidayah Binti Che Dahri SL1155 Nutritional composition, physico-chemical, and sensory characteristics of rolled oats snack bars formulated with green banana flour
MSc Completed Main Syamimi Hanim Binti Mat Saad SL1149 Detection and characterization of Vibrio parahaemolyticus in satar and otak-otak. MSc Completed Co-supervisor Undergraduates Supervision
Name Matric no Title Level Supervision Status Siti Noorfatihah Mohd Noor
BACL19055742 Effects of different blanching temperature on nutritional composition and physicochemical of Empurau fish bone powder BSc. Main Active Nurin Jazlina Idris BACL19054953 Physical, chemical and sensory attributes of retort pouch Empurau fish BSc. Main Active Rashneve Segar BACL19056599 Characterization of starch produced from banana pseudostem BSc. Main Active Fairus Shalini Mathihalagan BACL19057051 Estimated glycemic index and physical, chemical properties of yellow noodles incorporated with banana starch BSc. Main Active Tan Shie Yieh BACL18051162 Physical properties and sensory attributes of okara breads incorporated with soymilk using different bread making methods BSc. Co-supervisor Completed Siti Aisyah Mohd Salleh BACL18051115 Functional characteristics and sensory attributes of foam-mat dried watermelon on flesh powder BSc. Main Completed Nur Iffah Imanina Abd Kadir BACL18050544 Physicochemical and sensory attributes of noodle incorporated with fish bone powder BSc. Main Completed Nor Syazni Mazlan BACL18050615 Effects of different temperature of blanching on nutritional composition and physico-chemical of fish bone powder BSc. Main Completed Mumtazah Zahraa Abdullah BACL18049934 Physicochemical properties and sensory attributes of different varieties of Japanese Melon at different ripening stages BSc. Main Completed Thanaletchmy A/P Inbar Raju BACL18049768 Physical and chemical properties of foam mat dried watermelon flesh powder BSc. Main Completed Nurul Atikah Suhaimi BACL17046489 Physicochemical and sensory evaluation of gluten-free egg roll BSc. Main Completed Raudhah Maisara Hakbar BACL17047153 Physicochemical properties and sensory attributes of low sugar egg roll formulated with partial replacement of sweeteners. BSc. Main Completed Nur Mashitah Wan Zamberi
BACL17046349 Physicochemical properties and sensory acceptance of egg roll from composite flour of wheat and green banana flour.
BSc.
Main
Completed
Anis Syuhada Norhadi
BACL16043136 Effect of banana pseudostem flour on nutritional quality, physical properties and sensory characteristic of noodles.
BSc. Main Completed Siti Nur Afiqah Ayob
BACL16043540 Physicochemical and sensory characteristics of foam-mat dried watermelon flesh powder.
BSc. Main Completed Aina Nalisa Mohd Suhaini
BACL16043718 Physicochemical and sensory evaluation on pita bread produced by utilizing underutilized banana pseudostem and wheat composite flour.
BSc. Main Completed Ummu Khadijah Ibrahim
BACL16043026 Physical properties, nutritional quality and sensory characteristics of fruit and vegetable mixed leather.
BSc. Main Completed Hasinah Mohd Zaher
BACL15040468 Proximate compositions, physical and sensory properties of mixed green tea leaves with vegetables snack.
BSc. Main Completed Amira Nadia Abd Latib
BACL15041058 Physical properties and sensory evaluation on snack bard added with konjac glucomannan.
BSc. Main Completed Nur Hasyimah Tajudin
BACL15041397 Proximate composition and physical-chemical properties of snack bar added with konjac glucomannan.
BSc
.Main Completed Lim Kah Mun
BACL14037505 Chemical and physical properties of goat milk yogurt. BSc. Main Completed Mangalagowri a/p Sangar
BACL14037593 Quality assessment on green tea, black tea, and tea compost processed from betel leaves. BSc. Main Completed Nur Eliya Farahin Mohd Halim
ABCL14037909 Evaluation of physicochemical and sensory attributes of low carbohydrate cake formulated with partial replacement of soybean flour and isomalt. BSc. Main Completed Miss Mintra Pulsawat
BACL14037511 The partial sugar replacement in the development of low sugar cookies. BSc. Main Completed Mazliaton Azlin Mohamad Kasa ABC13034688 Characteristics of belimbi fruit jam as affected by substitution of sucrose with maltitol. BSc. Main Completed Noor Hikmah Ismail ABC13035254 Application of betel leaves extract in lozenges making. BSc. Main Completed Mazlyani Paet ABC13034895 Effect of different drying conditions on citrulline and dietary fibre of watermelon rind and its application in steamed cupcake. BSc. Main Completed
Nur Syahidah Mohamed ABC13035276 Effects of oyster mushroom powder replacement on nutritional composition, physical properties, and sensory attributes of steamed bread. BSc. Main Completed
Irisha Yasmira Shah Riman Rajah
FBA12032569 Physico-chemical characteristics and sensory evaluation of reduced-calorie jam without acidulant using belimbi fruit (Averrhoa belimbi). BSc. Main Completed Nur Suhaiba Shafii FBA12033061 Physicochemical characteristics and sensory evaluation of mixed fruit leather. BSc. Main Completed Pang Wei Phing FBA12032142 Effects of drying conditions on the physicochemical and functional properties of red and yellow fleshed watermelon (Citrullus lanatus) rinds flour. BSc. Main Completed Nor Fadhilah Ramli FBA12032811 Effect of drying conditions and extraction solvents on total phenolic content and antioxidant properties of watermelon rinds. BSc. Main Completed
Muhammad Amirul Shah Rosli FBA12032224 Physicochemical and sensory evaluation of sweet potato flour incorporated sponge cakes. BSc. Main Completed
Norhidayah Che Dahri FBA11030420 Evaluation on the physicochemical and acceptability of watermelon (Citrullus lanatus) rind flour incorporated wet yellow noodles. BSc. Main Completed
Nadratul Wahidah Abdul Latif
FBA11030437 Physicochemical and nutrition compositions of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends. BSc. Main Completed
Julaiha Azizan FBA11030246 Utilization of unripe mango (Mangifera indica L.) powder as functional ingredient in butter cakes. BSc. Main Completed
Nurul Fatin Syahirah Zainal Abidin FBA11030064 Physicochemical and sensory evaluation of gluten-free muffin. BSc. Main Completed Meeting with my Mentee via Webex
Meeting with my Mentee: left top: year 4 students, Left bottom: year 3 students, right top: year 2 students, and right bottom: year 1 student
My visitation to intern students