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