Overview
Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemistry, biochemistry, and nutrition. This unit provides a comprehensive review of the biological and chemical concepts that are important in food science. You will be introduced to food composition, food groups and their … For more content click the Read More button below.
Offerings
S1-01-MALAYSIA-ON-CAMPUS
Contacts
Chief Examiner(s)
Dr Lee Yee Ying
Unit Coordinator(s)
Dr Lee Yee Ying
Learning outcomes
On successful completion of this unit, you should be able to:
1.
Define the scope of food science and its relationship with nutrition and food technology;
2.
Describe food composition, food groups and their constituents, and the nutritive aspects of various food groups;
3.
Recall nutrition labelling, halal food production and regulations and sensory evaluation;
4.
Discuss current issues in food science, nutrition, and technology;
5.
Acquire and assess information and knowledge from scientific literature;
6.
Demonstrate teamwork;
7.
Exhibit skills in scientific writing.
Teaching approach
Active learning
Assessment
1 - On-line quiz
2 - Group written assignment
3 - Laboratory report
4 - Examination (2 hours and 10 minutes)
Scheduled and non-scheduled teaching activities
Laboratories
Workshops
Workload requirements
Workload
Learning resources
Required resources