Lecture

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 PD

Quiz via KeLIP

Rubrik

Left: Criteria for peer assessment; Right: Criteria for Food Product Development Competition assessment during Food Product Launching Day

portfolio assess

Portfolio Assessment Form

PD_Sem1_2021_2022

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 food process 2

Quiz via KeLIP

mode teradun process

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