Handbook

Blended learning mode consisting of lecture and laboratory classes. Lecture. A 3-hour face to face lecture or pre-recorded lecture per week will be conducted to deliver the key information and basic food science and technology concept. Laboratory. A 3-hr laboratory session per week to experimentally test the concept learned in lecture.

You will need to complete 30 multiple choice questions of the mid-semester on line quiz in Moodle platform within stipulated time frame in Week 6. Topics covered are up to end of week 5 lecture.

You will need to complete the final exam in eAssessment platform. The final exam will compose of the two sections: Section A: fill in the blank and Section B: short structured questions.

• Applies to all offerings

• Applies to all offerings

• 3 hours of lectures;
• 3 hours of laboratory practicals;
• 1 hour workshop and
• 5 hours of independent study per week

Potter, N.N. and Hotchkiss, J. H. (1995). Food Science, 5th edition. Springer. USA.

Vickie A Vaclavik, Elizabeth W. Christian (2014). Essentials of Food Science, 4th Edition. Springer. USA. Mian N Riaz, Muhammad M Chaudry (2004). Halal Food Production. CRC Press, USA.

Additional resources: Harry T Lawless, Hildegarde Heymann (2010). Principles and Practices2nd Edition. Springer. USA