Overview

Processed foods are increasingly popular around the world owing to their convenience, extended shelf life, and palatability. This unit introduces you to food processing principles that group physical food processes into basic unit operations such as fluid flow, heat transfer, drying, evaporation, contact equilibrium processes, mechanical separations, size reduction and … For more content click the Read More button below.

Offerings

S2-01-MALAYSIA-ON-CAMPUS

Rules

Enrolment Rule

Contacts

Chief Examiner(s)

Associate Professor Choo Wee Sim

Unit Coordinator(s)

Associate Professor Choo Wee Sim

Learning outcomes

On successful completion of this unit, you should be able to:
1.

Demonstrate theoretical and practical knowledge of the various processing technologies that are used to transform raw materials into nutritious, safe and attractive food products;

2.

Demonstrate knowledge of food processing equipment;

3.

Explain the scientific basis of the various food processing unit operations;

4.

Select the appropriate processing techniques for different foods;

5.

Assess the effects of various processing techniques on food quality, safety and nutrition;

6.

Keep up to date with new and emerging technologies in food processing;

7.

Demonstrate advanced scientific report writing skills.

Teaching approach

Active learning

Assessment

1 - Laboratory reports
2 - Online assessment
3 - Assignment
4 - Final assessment - Exam (2 hours and 10 minutes)

Scheduled and non-scheduled teaching activities

Laboratories
Workshops

Workload requirements

Workload

Learning resources

Recommended resources