Sarjana Muda Sains (Teknologi Makanan) dengan

Kepujian
Bachelor of Science (Food Technology) with
Honours
Curriculum Structure According to Component
CATEGORY

CODE

UNIVERSITY
COMPULSORY
COURSE

UWB101
02
UWA101
02
UWA102
02
UWS101
03
UWB1xx
02
UQX1xx
01
UWB102
02
UWA103
02
UWS102
02
UQX1xx
01
UWB103
02
BWD308
02

SCIENCE AND
STATISTIC
COURSE

BWD101
03
BWD102
03
BWD104
02

COURSE
English For Academic
Purposes
Islamic Studies

CREDI
T
2
2

Moral Studies
Nationhood and Current
Development of Malaysia
Foreign Language

Co-Curriculum I

Effective Communication

TITAS

Ethnic Relations

Co-Curriculum II

Technical Writing

Creativity and Innovation

Total
Cell Biology

21
3

Microbiology

Statistics for Technology

ENTREPRENE
URSHIP AND
MANAGEMEN
T COURSE

FOOD
SCIENCE
CORE
COURSE

BPK2080
2
BWD401
02
BWD402
03
BWD103
03
BWD105
03
BWD106
03
BWD107
03
BWD201
03
BWD202
03
BWD203
03
BWD204
03
BWD205
03
BWD206
03
BWD207
03
BWD208
03
BWD211
03
BWD309
02
BWD310
02
BWD312
03
BWD404

Total
Entrepreneurship

8
2

Water and Food Waste

Management
Food Products Management
and Marketing
Total
Introduction to Food
Science and Technology
Food Microbiology

2
3
7
3
3

Food Chemistry

Physical Properties of Food

Food Biochemistry

Nutrition

Food Analysis I

Food Quality Assurance

Food Laws and Regulations

Food Analysis II

Halal Foods

Sensory Evaluation of
Foods
Food Safety and Toxicology

Food Science and

Technology Seminar
Final Year Project I

Community Nutrition

Final Year Project II

04
BWD407
12
FOOD
TECHNOLOGY
SPECIALIZATI
ON COURSE

FOOD
SCIENCE
ELECTIVE
COURSE
FOOD
TECHNOLOGY
ELECTIVE
COURSE

BWD209
03
BWD210
03
BWD301
03
BWD302
03
BWD303
03
BWD304
03
BWD305
03
BWD311
03
BWD313
03
BWD403
03
BWD306
03
BWD307
03
BWD314
03
BWD315
03
BWD405
03
BWD406
03

Industrial Training

12

Total
Food Technology Unit
Processes I
Food Processing Technology
I
Food Technology Unit
Processes II
Food Processing Technology
II
Food Packaging Technology

62
3

Bakery Products Technology

Oils and Fats Technology

Food Biotechnology

Snack and Confectionary

Foods Technology
Food Products Development

Total
Food Additives and
Ingredients
Functional Foods and
Nutraceuticals
Total
Meat, Poultry and Aquatic
Products Technology
Fruits and Vegetables
Processing Technology
Cereals and Legumes
Processing Technology
Milk and Dairy Products
Technology
Total

3
3
3
3

3
30
3

3
3

COURSE COMPONENT
University
Core Food Science
Core Food Technology
Core Nutrition
Science and Statistics
Management &
Enterpreneurship
Elective Food Science
Elective Food Technology
Undergraduate project
Industrial Training
Total

CREDI
T
21
38
30
6
8
7

PERCENTA
GE (%)
15.3
27.7
21.9
4.4
5.8
5.1

3
6
6
12
137

2.2
4.4
4.4
8.8
100

YEAR 1, SEMESTER 1
UWB10102

English For Academia Purposes

Synopsis
English for Academic Purposes focuses on fulfilling students
academic requirements such as the acquisition of reading,
writing, speaking and listening skills in English. The course also
provides opportunities for students to acquire note taking and
study skills. Students will be reinforced on aspects of English
language oral and written skills that are most relevant to them in
their academic work. By the end of the course, students should be
able to use English for wide range of academic activities.
Reference
1. Ng. K. S. et al. (2000). Study Skills for the Malaysian University
English Test. Federal Publication, Kuala Lumpur.
2. Pfeiffer, W.S. (2000). Technical Writing: A Practical Approach.
Prentice Hall, New Jersey.
3. Teoh, S. A. and Zainab Mohd. Noor. (2000). Test-Taking
Strategies for MUET. Penerbit Fajar Bakti, Kuala Lumpur.
4. Walker, E. (2004). Grammar Practice. Pearson Education
Malaysia, Kuala Lumpur.
5. Zuraidah Mohd. Don et al. (2000). Excel in MUET. 2nd Edition.
Penerbit Fajar Bakti, Kuala Lumpur.

UWA10102

Islamic Studies

Synopsis
Kursus ini menerangkan tentang konsep Islam sebagai al-Deen.
Skop perbincangannya meliputi pengajian al-Quran dan al-Hadith;
Akidah Ahli Sunnah wal Jamaah; aliran pemikiran akidah;
perkembangan mazhab Fiqh; prinsip muamalat; Undang-undang
Jenayah Islam; etika kerja dalam Islam; isu-isu dalam Undangundang kekeluargaan Islam serta isu-isu semasa.
Reference
1. Harun Din. (2001). Manusia Dan Islam. Dewan Bahasa dan
Pustaka, Kuala Lumpur.

2. Ismail Hj. Ali. (1995). Pengertian dan Pegangan Iktikad yang

benar: Ahli Sunnah Wal Jamaah. Penerbitan al-Hidayah, Kuala
Lumpur.
3. Mustafa Abd. Rahman. (1998). Hadith Empat Puluh. Dewan
Pustaka Fajar, Kuala Lumpur.
4. Mustafa Hj. Daud. (1995). Konsep Ibadah Menurut Islam.
Dewan Pustaka dan Bahasa, Kuala Lumpur.
5. Paizah Hj. Ismail. (1991). Undang-undang Jenayah Islam.
Dewan Pustaka Islam, Angkatan Belia Islam Malaysia, Kuala
Lumpur.

UWA10202

Moral Studies

Synopsis
Kursus ini menerangkan tentang pengenalan kepada konsep
moral, aspek-aspek moral dan kepentingannya dalam kehidupan
seharian. Teori moral Barat serta nilai-nilai murni agama besar di
dunia. Moral dalam pekerjaan dan akhirnya isu-isu moral semasa.
Reference
1. Eow Boon Hin. (2002). Moral Education. Longman, Kuala
Lumpur.
2. Ahmad Khamis. (1999). Etika Untuk Institusi Pengajian Tinggi.
Kumpulan Budiman, Kuala Lumpur.
3. Mohd Nasir Omar. (1986). Falsafah Etika: Perbandingan Islam
dan Barat. Jabatan Perdana Menteri, Kuala Lumpur.
4. Hussain Othman. (2009). Wacana Asasi Agama dan Sains.
Penerbit UTHM, Batu Pahat.
5. Hussain Othman, S.M. Dawilah Al-Edrus, Berhannudin M.
Salleh, Abdullah Sulaiman. (2009). PBL Untuk Pembangunan
Komuniti Lestari. Penerbit UTHM, Batu Pahat.
UWS10103
Nationhood And Current Development Of
Malaysia
Synopsis
This course will provide students a fundamental concept, the
processes of formation and development of Malaysia. The topics
covered include the concept of state, Malacca Kingdom,
implication of imperialism and colonisation, spirit of patriotism
and nationalism, independence and formation of Malaysia.
Besides, students will also be exposed to the constitution of
Malaysia, Malaysian Government System, Economic and Social
Development Policy as the main policy in the national
development. At the end of the course students will able to
appreciate the roles and responsibilities of a good citizen to the
country.
Reference
1. Zahrul Akmal Damin, Fauziah Ani, Lutfan Jaes, Khairunesa
Isa, Siti Sarawati Johar, Harliana Halim, Khairul Azman Mohd
Suhaimy, Shamsaadal Sholeh Saad, Ku Hasnan Ku Halim

2.

3.
4.
5.

dan Mohd Akbal Abdullah. (2009). Kenegaraan &

Pembangunan Malaysia. Penerbit UTHM, Batu Pahat.
Ahmad Esa, Harliana Halim, Khairul Azman Mohd Suhaimy,
Ku Hasnan Ku Halim, Marwan Ismail, Mohd Akbal Abdullah,
Shamsaadal Sholeh Saad dan Zahrul Akmal Damin. (2004).
Ikhtisar Sejarah Kenegaraan & Pembangunan Malaysia.
Muapakat Jaya Percetakan Sdn. Bhd., Johor Bahru.
Kassim Thukiman. (2002). Malaysia: Perspektif Sejarah dan
Politik. Penerbit Universiti Teknologi Malaysia, Skudai.
Nazaruddin Mohd Jali, Marof Redzuan, Asnarulkhadi Abu
Samah dan Ismail Mohd Rashid. (2005). Pengajian Malaysia.
Prentice Hall, Petaling Jaya.
Ruslan Zainudin, Mohd Mahadee Ismail dan Zaini Othman.
(2005). Kenegaraan Malaysia. Fajar Bakti, Shah Alam.

UWB10702

French Language

Synopsis
This course is designed for students to learn the basic of French
language. Students are exposed to the skills of listening, reading,
speaking and writing with basic vocabulary, grammar and
structure. Students are also exposed to the real daily situations
which will help them to communicate using French language.
Reference
1. Girardet, Jacky et Cridlig, Jean-Marie. (1996). Mthod de
franais: Panorama 1. CLE
International, Paris.
2. Hatier. (1995). Le Nouveau Bescherelle Complete Guide 12
000 French Verbs. Librairie Hatier, Paris.
3. Kaneman-Pougatch, Massia et al. (1997). Mthod de franais:
Caf Crme 1. Hachette F.L.E., Paris.
4. Grgoir, Maa et al. (1995). Grammaire Progressive du
Franais : Avec 500 Exercices. CLE International, Paris.
5. Miquel, Claire Leroy et al. (1995). Vocabulaire Progressive du
Franais: Avec 250 Exercices. CLE International, Paris.

UWB10802

German Language

Synopsis
8

This course is designed for students to learn the basic German

language. Students are exposed to the skills of listening, reading,
speaking, and writing with basic vocabulary, grammar and
structure. Students are also exposed to the real daily situations
which will help them to communicate using German language.
Reference
1. Nur Zakiah binti Amir Hamzah. (2010). Guten Tag!. Pejabat
Penerbit, UTHM, Batu Pahat.
2. Angela Wilkes. (2006). German for Beginners., Usborne
Publishing Ltd., London.
3. Aufderstrasse. (1998). Themen Neu 1, Lehrwerk fuer
Deutsch als Fremdsprache. Germany.
4. Dr. Albert H. Small. (1991). German la Cartoon. German
Grammar through Cartoons. Germany.
5. Morris, N. and Morris, R. (2006). 1 st Edition. Oxford University
Press, Oxford.

UWB10902

Japanese Language

Synopsis
This course is designed for students to learn the basic Japanese
language. Students are exposed to the skills of listening, reading,
speaking, and writing with basic vocabulary, grammar and
structure. Students are also exposed to the real daily situations
which will help them to communicate using Japanese language.
Reference
1. Surie,
Network.
(2000).
Minna
no
Nihongo

Hyjunmondaishy. 1st Edition. 3A Corporation, Tokyo.

2. Surie Network. (2009). Minna no Nihongo:Translatition and
Grammatical Notes in English. 8th Edition. 3A Corporation,
Tokyo.
3. Rosmahalil Azrol Abdullah. (2008). Modul Pengajaran Bahasa
Jepun Tahap I. Penerbit UTHM.
4. Surie Network. (2000). Minna no Nihongo Rensy C &
Kaiwa Irasutoshiito. 1st Edition.
3A Corporation, Tokyo.
5. The AOTS Nihongo Dictionary for Practical Use. (2005). 3A
Corporation, Japan
6. Zainol Abidin Kasim, Jaafar Jambi. 1999. Kamus Makna
Jepun-Melayu. Penerbit Universiti Malaya, Kuala Lumpur.
UWB11002

Mandarin Language

Synopsis
This course is designed for students to learn the basic of
Mandarin. Students are exposed to the skills of listening, reading,
speaking and writing with basic vocabulary, grammar and
structure. Students are also exposed to the real daily situations
which will help them to communicate using Mandarin Language.
Reference
1. Claudia Ross and Jing-heng Sheng Ma. (2006). Modern
Mandarin Chinese Grammar: A Practical Guide. Routledge,
London and New York.
2. Dr.Lim Choon Bee. (2005). Modern Chinese Literature.
Universiti Putra Malaysia Press, Serdang.
3. Hui Jin Chang. (2002). United Publishing House(M) Sdn.Bhd.
Kuala Lumpur.

10

4. Claudia Ross. (2002). Outline of Chinese Grammar Press of

Ohio. USA.
5. Duan Duan Li & Yanping Xie. (2002). Outline of Chinese
Vocabulary. Press of Ohio, USA.

11

UWB11102

Bahasa Melayu

Synopsis
This course is designed for students to learn the basic of Bahasa
Melayu. Students are exposed to the skills of listening, reading,
speaking and writing with basic vocabulary, grammar and
structure. Students are also exposed to the real daily situations
which will help them to communicate using Bahasa Melayu.
Reference
1.
Asmah Hj. Omar. (2005). Susur Galur Bahasa Melayu. DBP,
Kuala Lumpur.
2.
Asmah Hj. Omar. (2003). Nahu Melayu Mutakhir. DBP, Kuala
Lumpur.
3.
Abdul Hamid Mahmood. (1998). Menguasai Ejaan Bahasa
Melayu. DBP, Kuala Lumpur.
4.
Edward S. King. (1998). Speak In Malay. Times Publication,
Kuala Lumpur.
5.
Edward S. King. (1998). Write In Malay. Times Publication,
Kuala Lumpur.
6.
Ismail Dahaman. (1996). Pedoman Ejaan Rumi Bahasa
Melayu. DBP. Kuala Lumpur.

UWB11202

Spanish Language

Synopsis
This course is designed for students to learn the basic Spanish
language. Students are exposed to the skills of listening, reading,
speaking, and writing with basic vocabulary, grammar and
structure. Students are also exposed to the real daily situations
which will help them to communicate using Spanish language.
Reference
1. Nurul Sabrina Zan. (2010). Hola! Hablo espaol. 1st Edition.
Penerbit UTHM, Batu Pahat
2. Burgy, J.R., Chiquito A.B. and Susan, M. (2009). Caminos. 3rd
Edition. Houghton Mifflin Company, USA.
3. Salina Husain. (2005). Vamos a Aprender Espaol Lengua
Extranjera. Penerbit UTHM, Batu Pahat.

12

4. Gail, S. (1999). The CompleteIidiots Guide to Learning

Spanish on Your Own. 2nd Edition. Alpha Publishing House,
USA.
5. Irwin, S. (2003). Ultimate Spanish Revised and Update.
Living Language Publisher, USA.
6. Jarman, B.G. (2003). The Pocket Oxford Spanish Dictionary.
Oxford University Press, USA.

13

UWB11302

Arabic Language

Synopsis
This course is designed for students to learn the basic Arabic.
Students are exposed to the skills of listening, reading, speaking,
and writing with basic vocabulary, grammar and structure.
Students are also exposed to the real daily situations which will
help them to communicate using Arabic language.
Reference
1. Mohd Hisyam Abdul Rahim; Ahmad Sharifuddin Mustapha;
Mohd Zain Mubarak. (2008). Bahasa Arab UMR 1312.
Penerbit UTHM, Batu Pahat.
2. Mohd Hisyam bin Abdul Rahim. (2005). Senang Berbahasa
Arab. Penerbit KUiTTHO, Batu Pahat.
3. Ab. Halim Mohammed; Rabiyah Hajimaming; Wan
Muhammad Wan Sulong. (2007). Bahasa Arab Permulaan.
Penerbit UPM, Serdang.
4. Mohd Khairudin Khudri. (2006). Akar Umbi Pembelajaran
Bahasa Arab. One Touch Creative, Kajang.
5. Ahmad Hassan. (1995). Pelajaran Bahasa Arab Untuk Orang
Bukan Arab. Pustaka Aman Press, Kota Bharu.
6. Hashim Hanafiah. (1981). Al- Lughah al-Arabiyyah.
Percetakan Watan, Kuala Lumpur.

BWD10103

Cell Biology

Synopsis
This course represents covers topics in cell biology and
biochemistry. Study of cell theory dimension and growth and it
function in human. Study the biochemistry of proteins,
carbohydrates, lipids, nucleic acid, transportation properties of
macromolecules in cell membrane, metabolism, energy
transportation and photosynthesis.
Reference
1. Bhasin, A. (2007). Cell Biology. Discovery Publishing House,
New Delhi.
2. Pragya, K. (2008). Cell and Molecular Biology. I K International,
New Delhi.

14

3. Bruce, A. and Julian, L. (2007). Molecular Biology of the Cell.

5th Edition. Garland Science, USA.
4. Pollard, T.D., Earnshaw, W.C. and Lippincott-Schwartz, J. (2008). Cell
Biology. 2nd Edition. Saunders/Elsevier, USA.
5. Rastogi, S.C. (2007). Cell Biology.
3rd Edition. New Age
International, New Delhi.

15

BWD10203

Microbiology

Synopsis
Study of fundamental principles and techniques of microbiology,
with emphasis structure, physiology and ecology of viruses,
bacteria, protozoa and fungi, especially bacteria; aspects of
microbiology importance in health, sanitation, food processing
and industry; practical exercises included.
Reference
1. Madigan, M.T., Martinko, J.M., Stahl, D.A. and Clark, D.P.
(2009).
Brock Biology of Microorganisma. 12th Edition.
Pearson College Division, USA.
2. Black, J.G. (2008). Microbiology: Principles and Explorations.
7th Edition. John Wiley & Sons. USA.
3. Harley, J.P. (2007). Microbiology Lab Manual. 7th Edition.
McGraw-Hill / Higher Education, USA.
4. Willey J., Sherwood, L. and Woolverton, C. (2010). Prescott's
Microbiology. 8th Edition. McGraw Hill, USA.
5. Tortora, G.J., Funke, B. R.
and Case,
C. L.
(2009).
th
Microbiology: An Introduction. 10
Edition. BenjaminCummings Publishing Company, USA.

BWD10303
Introduction
Technology

To

Food

Science

And

Synopsis
Fundamentals for food science and technology. Integration of
basic principles of food safety, human nutrition, food spoilage,
and sensory evaluation with the appropriate technology of food
preservation and processing
Reference
1. Murano, P.S. (2009).
Understanding Food Science &
Technology. Wadsworth. Thompson, USA.
2. Khatkar, B.S. (2007). Food Science and Technology. Daya
Publishing House. New Delhi.
3. Hui, Y. H. (2006). Handbook of Food Science, Technology, And
Engineering. Boca Raton, FL: Taylor & Francis, USA.
4. Campbell-Platt, G. (2009). Food Science and Technology. John
Wiley, USA
16

5. International Food Information Service. (2009). Dictionary of

Food Science And Technology. Wiley-Blackwell, USA
6. Barbosa-Cnovas, G.V., Mortimer, A., Lineback, D., Spiess,
W., Buckle, K. and Colonna, P. (Editor). (2009). Global Issues
in Food Science and Technology. Academic Press, USA.

17

YEAR 1, SEMESTER 2
UQX1xx01 Co-Curriculum I
Synopsis
Kursus ini ditawarkan dalam pelbagai bentuk aktiviti pilihan untuk
pelajar peringkat Sarjana Muda dan Diploma. Lapan bidang
aktiviti
yang
ditawarkan
adalah
Pengucapan
Awam,
Keusahawanan, Sukan, Khidmat Komuniti, Kesukarelawanan,
Kepimpinan, Kebudayaan dan Daya Usaha dan Inovasi.

UWB10202

Effective Communication

Synopsis
This course emphasizes on task- based learning approach and
focuses on developing students delivery of speech in oral
interactions and presentations. Importance is given on mastery of
self-directed learning, teamwork, research, oral presentations,
reasoning and creativity. This course also enables students to
acquire knowledge and skills necessary for conducting and
participating in meetings, including writing of meeting
documents. Students will also be exposed to the techniques of
conducting interview.
Reference
1. Cheesebro,T,
OConnor,
L.
and
Rios,
F.
(2007).
Communication Skills: Preparing for Career Success. 3rd
Edition. Pearson, Upper Saddle River, New Jersey.
2. Davies, W.J. (2001). Communication Skills: A Guide for
Engineering and Applied Science Student. 2nd Edition.
Prentice Hall, London.
3. Joan van Emden, L. (2004). Presentation Skills for Students.
Palgrave Macmillan, New York.
4. Richard Johnson. (2005). Technical Communication Today.
Pearson, New York.
5. Salbiah Seliman et al. (2004). English Communication for
Learners in Engineering. Prentice Hall, Malaysia.

18

UWA10302

TITAS

Synopsis
Kursus
ini
membincangkan
tentang
pengenalan
ilmu
ketamadunan;
perkembangan
tamadun;
Interaksi
antara
tamadun; Tamadun Islam; Islam dalam Tamadun Melayu; Isu-isu
kontemporari tamadun serta prinsip Islam Hadhari.
Reference
1. Ahmad Hakimi Khairuddin dan Faridah Che Husain. (2006).
Isu-isu Kontemporari Dalam Tamadun Islam dan Tamadun
Melayu: Tamadun Islam dan Tamadun Melayu. Siri Teks
Pengajian Tinggi. Penerbit Universiti Malaya, Kuala Lumpur.
2. Ibnu Khaldun, Muqaddimah Ibnu Khaldun.
3. Huntington, S. (1998). The Clash of Civilizations and the
Remaking of the World Order. Simon & Schuster, New York.
4. Mahyuddin Hj. Yahaya. (1998). Tamadun Islam. Penerbit Fajar
Bakti Sdn. Bhd., Shah Alam.
5. Wan Abdullah Hj Ismail Mahmood. (1999). Tamadun Islam &
Tamadun Alam Melayu Serta Sumbangannya Kepada Dunia.
Unit Tamadun Islam, Pusat Pendidikan Islam, UiTM, Shah Alam.

UWS10202

Ethnic Relation

Synopsis
Mata pelajaran ini memfokuskan tentang konseptual dan praktikal
hubungan
etnik
dalam kerangka
masyarakat
Malaysia.
Perbincangan adalah merangkumi konsep-konsep asas hubungan
etnik dan diteruskan dengan penyelusuran sejarah pembinaan
masyarakat plural. Selain itu, turut disentuh ialah perlembagaan
sebagai teras kehidupan bermasyarakat. Perbincangan juga
meneliti hubungkait pembangunan dengan etniksiti dari aspek
ekonomi, politik dan sosial berdasarkan pendekatan top-down dan
bottom-up oleh kerajaan serta masyarakat.
Reference
1. Shamsul Amri Baharuddin. (2007). Modul Hubungan
Etnik.Universiti Teknologi MARA. Shah Alam.
2. Zaid Ahmad, Ho Hui Ling, Sarjit Sing Gill dll. (2006).
Hubungan Etnik di Malaysia.Oxford Fajar Sdn. Bhd., Shah
Alam.
19

3. John, R. (1985). Hubungan Ras Dalam Teori Sosiologi. Dewan

Bahasa dan Pustaka. Kuala Lumpur.
4. Lembaga Penyelidikan Undang-undang. (2003). Kuala
Lumpur Perlembagaan Persekutuan hingga 15 hb.Ogos
2003. International Law Book Services, Petaling Jaya.
5. Nazaruddin Mohd Jali, Marof Redzuan, Asnarulkhadi Abu
Samah dan Ismail Mohd Rashid. (2005). Pengajian Malaysia.
Prentice Hall, Petaling Jaya.

20

BWD10402

Statistics For Technology

Synopsis
Provides the models and methods of statistics used in a career in
technology, engineering, and natural and biological sciences.
Emphasizes the use of tables, graphs, and elementary descriptive
statistical applications. Introduces statistical inferences through
parameter estimation and regression modeling. Introduces
students to the basic skills for using computers in statistical
analyses.
Reference
1. Norziha Che Him et al. (2009). Engineering Statistics-BSM
2922. 1st Edition. Pusat Pengajian Sains, UTHM, Batu Pahat.
2. Nafisah @ Kamariah et al. (2004). Engineering Statistics. 2nd
Edition. Pusat Pengajian Sains, KUiTTHO, Batu Pahat.
3. Quek Suan Goen, Leng Ka Man & Yong Ping Kiang. (2004).
Mathematics STPM. Federal Publications, Selangor.
4. John E.F. (2006). Mathematical Statistics. 6th Edition. PrenticeHall, New Jersey.
5. John A.B. (2009). Statistical Methods for Food Science:
Introductory Procedures for the Food Practitioner. WileyBlackwell, Chichester, U.K.

BWD10503

Food Microbiology

Synopsis
Microbial ecology related to food; the effect of environment on
food spoilage and food manufacture; physical, chemical, and
biological destruction of microorganisms in foods; microbiological
examination of foods; public health and sanitation microbiology;
practical exercises.
Reference
1. Bibek, R. (2007). Fundamental Food Microbiology. 4th Edition.
Boca Raton, Florida.
2. Adams, M.R. and Moss, M.O. (2008). Food Microbiology. 3rd
Edition. Royal Society of Chemistry, London.
3. Montville, T.J. and Matthews, K. R. (2008). Food Microbiology:
An Introduction. American Society for Microbiology (ASM)
Press, Washington, DC.
21

4. Doyle, M.P. and Beuchat, L.R. (20070. Food Microbiology:

Fundamentals and Frontiers. 3rd Edition. American Society for
Microbiology (ASM) Press, Washington DC.
5. Neelima Garg, K.L. and Garg, K.G. (2010). Laboratory Manual
of Food Microbiology. I. K. International Pvt Ltd, New Delhi.

22

BWD10603

Food Chemistry

Synopsis
Evaluate the chemical, physical and functional properties of food
constituents and the effects of processing on those constituents
using an array of both basic and recently developed chemical,
biochemical and instrumental technologies in accordance with
current food industry and regulatory agency practices.
Reference
1. Damodaran, S. (2008). Fennemas
Food Chemistry. CRC,
London.
2. Belitz, T. Z., Schieberle, P. , Burghagen, M. (2009). Food
Chemistry. 4th Edition. Springer, USA.
3. Coultate, T. P. (2009). Food: The Chemistry of Its Components.
Royal Society of Chemistry, London.
4. Newton, D.E. (2007). Food Chemistry. Facts on File, New York.
5. Newton, D.E. (2007). Food Chemistry. Infobase Publishing,
New York.

BWD10703

Physical Properties Of Food

Synopsis
The course studies of the principles and measurement of various
physical properties of foods that measure the overall quality of
fresh and prepared foods. These are properties that are important
in handling, preparing, processing, preserving, packaging, storing,
and distribution of foods, also the principles and limitations of
instrumental methods that are currently used to determine
physical properties of foods.
Reference
1. Rao, M. A., Rizvi, S. S. H. and Datta, A. K. (2005). Engineering
Properties of Foods. 3rd Edition. Taylor & Francis, Boca Raton.
2. Lewis, M.J. (1996). Physical Properties of Foods and Food
Processing Systems. Woodhead, London.
3. Figura, L.O. and Teixeira, A.A. (2007). Physical Properties Measurement and Applications. Springer, USA.
4. Belton P.S.
(2007). Chemical Physics of Food. Blackwell
Publishing, USA.

23

5. Sahin, S. and Sumnu, S.G. (2006). Physical Properties of

Foods. Springer, USA.

24

YEAR 2, SEMESTER 1
UQX1XX01

Co-Curriculum Ii

Synopsis
Kursus ini ditawarkan dalam pelbagai bentuk aktiviti pilihan untuk
pelajar peringkat Sarjana Muda dan Diploma. Lapan bidang
aktiviti
yang
ditawarkan
adalah
Pengucapan
Awam,
Keusahawanan, Sukan, Khidmat Komuniti, Kesukarelawanan,
Kepimpinan, Kebudayaan dan Daya Usaha dan Inovasi.

UWB10302

Technical Writing

Synopsis
This course introduces students to report writing skills needed at
tertiary level. Students will learn basic report writing skills such as
proposals, progress report and analytical report. In order to do
this, they will learn how to collect data using questionnaires. The
data collected will be analyzed, transferred into graphic forms and
presented orally and in writing. Prior to that, students will also be
trained to polish up their skills in narrative and descriptive essays
using accurate grammar, vocabulary and sentence structure.
Reference
1. Finkelstein, J. (2008). Pocket Book of Technical Writing. 3rd
Edition. McGraw Hill, Singapore
2. Kolin, P. C. (2006). Successful Writing at Work. Houghton
Mufflin Company, USA.
3. Salbiah Seliman et al. (2004). English Communication for
Learners in Engineering. Prentice Hall, Malaysia
4. Lakshmy Anantha Krishnan et al. (2003). Engineering Your
Report: From Start to Finish. Prentice Hall, Singapore.
5. Gerson, S. J. and Gerson, S. M. (2003). Technical Writing:
Process and Product. 3rd Edition. Prentice Hall, New Jersey.

25

BWD20103

Food Biochemistry

Synopsis
Structure and function of food bimolecular, controls and processes
of metabolism at the cellular and molecular levels will be cover.
Practical exercises are included. Biochemistry flavorings, storage
and process of biotechnology and its value to food, plants and
changes in agricultural produce after harvest will also be
assessed.
Reference
1. Hui, Y.H. and Nip, W.K. (2006). Food Biochemistry and Food
Processing. Wiley-Blackwell, Iowa.
2. Yildiz, F. (2010). Advances in Food Biochemistry. CRC, London.
3. Garrett, R. and Grisham, C.M. (2010). Biochemistry. 4th Edition.
Cengage Learning, USA.
4. Mehas, K.Y. Rodgers, S.L. and McGraw-Hill. (2005). Food
Science:
The
Biochemistry
of
Food
and Nutrition.
Glencoe/McGraw-Hill, USA.
5. Farrell, S. and Campbell, M. (2011). Biochemistry.7th Edition.
Brooks/Cole, USA.

BWD20203

Nutrition

Synopsis
Nutrition explains the basic principles of human nutrition and the
relationships between nutrition and chronic diseases. There is
now a large body of evidence demonstrating that diet has a major
impact on health. In this course, we examine all aspects of this
subject.
Reference
1. Whitney, E.N. and Rolfes, S. R. (2008).
Understanding
Nutrition. 11th Edition. Cengage Learning, USA.
2. Whitney, E.N., DeBruyne, L.K., Pinna, K. and Rolfes, S. R.
(2010).
Nutrition for Health & Health Care. 4th Edition.
Cengage Learning, USA.
3. Gibney, M.J. (2009). Introduction to Human Nutrition. 2nd
Edition. Wiley-Blackwell, USA.
4. Schiff, W. (2010). Nutrition for Healthy Living. 2nd Edition. New
York: Mcgraw Hill, USA.
26

5. Gibney, M.J., Lanham-New, S. A., Cassidy, A., Macdonald, I. A.

and Roche, H. (Editor). (2010). Nutrition and Metabolism. 2nd
Edition. John Wiley & Sons, USA.

27

BWD20303

Food Analysis I

Synopsis
The purpose of this first course is to expose students to the
principles, methods, and techniques of qualitative and
quantitative physical, chemical and biochemical analyses of
foods. Throughout the course, major emphasis will be placed on
understanding the basic principles of classical and instrumental
methods of analysis, lesser emphasis on details of specific
methods. Criteria for the choice of various analytical methods will
be presented. Methods of treating data and sampling techniques
will be studied. Lecture topics will focus on common methods of
proximate analysis and related techniques used in analysis of
food and food ingredients.
Reference
1. Nielsen, S.S. (2010). Food Analysis. 4th Edition. Springer,
Germany.
2. Nielsen, S.S. (2010). Food Analysis Laboratory Manual. 2nd
Edition. Springer, Germany
3. Nollet, L.M. L. (2004). Handbook of food analysis.2nd Edition.
Marcel Dekker, New York.
4. Wrolstad, R.E. (Editor). (2005). Handbook of Food Analytical
Chemistry : Water, Proteins, Enzymes, Lipids and
Carbohydrates. Springer/Heidelberg, Berlin.
5. Otles, S. (Editor). (2005). Methods of Analysis of Food
Components and Additives. CRC, London.

BWD20403

Food Quality Assurance

Synopsis
This course covers the functions of quality control departments in
monitoring safety and quality of food as well as compliance with
government regulations. Description of federal regulatory
agencies. Development of specifications, food standards and
critical control points. Selection of analytical methods. Acceptance
sampling and control charts. Microbiological quality control.
Reference
1. Vasconcellos, J. A. (2004). Quality Assurance for the Food
Industry: A Practical Approach. CRC Press, London.
28

2. Alli, I. (2004). Food Quality Assurance: Principles and

Practices. CRC Press, London
3. Lelieveld, H. L.M., Mostert, M.A. and Holah, J. (2005).
Handbook of Hygiene in the Food Industry. Boca Raton,
Florida.
4. Lawley, R., Curtis, L. and Davis, J. (2008). The Food Safety
Hazard Guidebook. Royal Society of Chemistry, London.
5. Wallace, C., Sperber, W. and Mortimore, S.E. (2010). Food
Safety for the 21st Century: Managing HACCP and Food Safety
throughout the Global Supply Chain. John Wiley and Sons,
USA.

BWD20503

Food Law And Regulations

Synopsis
The course explores the history, development and enforcement of
laws and regulations that affect the food processing industry and
food consumers. In addition, the course will examine the impact
of legal and regulatory issues on food quality, safety, formulation,
labeling, marketing, grading, product and process development,
and international trade for Malaysia and International.
Reference
1. Fortin, N.D. (2009). Food Regulation: Law, Science, Policy and
Practice. John Wiley, USA.
2. van der Meulen, B.M.J, van dervelde, M., Szajkowska, A. and
Verbruggen, R. (2008). European Food Law Handbook.
Wageningen Academic, Netherlands.
3. Curtis, P.A. (2005). Guide to Food Laws and Regulations.
Blackwell Publishing, USA.
4. Boisrobert, C. (2010). Ensuring Global Food Safety: Exploring
Global Harmonization. Academic Press, New York.
5. van der Meulen, B.M.J. and Rodrigues, I.C. (2009). Reconciling
Food Law to Competitivenes : Report of the Regulatory
Environment of the European Food and Dairy Sector.
Wageningen Publishing, Netherlands.

29

YEAR 2, SEMESTER 2
BWD20603

Food Analysis II

Synopsis
Advanced techniques employed in the physicochemical and
biological analysis of food products as preparation for research,
development and inspection roles in government and in industry.
Reference
1. Nielsen, S.S. (2010). Food Analysis. 4th Edition. Springer,
Germany.
2. Nielsen, S.S. (2010). Food Analysis Laboratory Manual. 2nd
Edition. Springer, Germany.
3. Nollet, L.M.L. (2004). The Determination of Chemical Elements
in Food: Applications for Atomic and Mass Spectrometry. John
Wiley, Hoboken, New Jersey.
4. Caroli, S. (2007). Spectral Methods in Food Analysis:
Instrumentation and Applications. Marcel Dekker, New York.
5. Otles, S. (2009). Handbook of Food Analysis Instruments. CRC,
Boca Raton, Forida.

30

BWD20703

Halal Foods

Synopsis
This course covers the concept of halal and haram in Islam,
sources of halal and haram food, slaughtering methods, halal food
processing concept from farm to plate, halal food ingredients and
additives. The course also cover regulations and legislation
related to halal food, analysis, halal standard MS1500:2004, halal
certification and logo, relationship between halal and quality
systems and halal products incentives. Current issues in global
halal food industries and market will also be discussed.
Reference
1. Riaz, M. N. and Muhammad Chaudry, M. (2004). Halal Food
Production. CRC Press, Florida, USA.
2. Brown, A.C. (2007). Understanding Food: Principles and
Preparation. 3rd Edition. Cengage Learning, USA.
3. Amir Yaakob. (2008). Various Types of Halal Logo Detection
and Recognition System. Batu Pahat: Universiti Tun Hussein
Onn Malaysia.
4. Faiz Anwar Azmi. (2007). Portable Barcode Scanner for Halal
Product. Universiti Tun Hussein Onn Malaysia, Batu Pahat.
5. Frederic, P.M. and Agnes, P.V. (2010). Halal Food: Camel,
Islamic Dietary Laws, Legal Aspects of Ritual Slaughter, Halal,
Dhabihah, Islamic and Jewish Dietary Laws Compared.
Alphascript Publishing, Germany.
BWD20803

Sensory Evaluation Of Food

Synopsis
To introduce the factors influencing sensory perception and food
choice, and to evaluate methods of assessment of sensory
perception and their significance for product development
methodology, marketing and nutrition education.
Reference
1. Lawless, H. T. and Heymann, H. (2010). Sensory Evaluation of
Food: Principles and Practices. 2nd Edition. Springer, Ger,any.
2. Kemp, S., Hollowood, T. and Hort, J. (2009). Sensory
Evaluation: A Practical Handbook. John Wiley and Sons, USA.
3. Meilgaard, M., Civille, G.V. and Carr, B. T. (2007). Sensory
Evaluation Techniques. 4th Edition. Taylor & Francis, USA.
31

4. Stone, H. and Sidel, J. L. (2004). Sensory Evaluation Practices.

3rd Edition. Academic Press, USA.
5. Tamura, H. (2008). Food Flavor: Chemistry, Sensory Evaluation
and Biological Activity. American Chemical Society, USA.

32

BWD20803

Food Technology Unit Process I

Synopsis
Introduction to engineering operations in food processing, process
control, and instrumentation. Engineering principles including
material and energy balances, thermodynamics, fluid flow, heat
transfer, refrigeration, and psychometrics as applied to foods.
Reference
1. Saravacos, G.D. and Maroulis, Z.B. (2010). Food Process
Engineering Operations. CRC Press, London.
2. Heldman, D.R. and Lund, D.B. (2007). Handbook of Food
Engineering. 2nd Edition. CRC Press/Taylor & Francis, USA.
3. Yanniotis, S. and Sunden, B. (2007). Heat Transfer in Food
Processing: Recent Developments and Applications. WIT Press,
United Kingdom.
4. Smith, P.G. (2010). Introduction to Food Process Engineering.
2nd Edition. Springer, Germany.
5. Toledo, R.T. (2007). Fundamentals of Food Process
Engineering. 3rd Edition. Springer, Germany.

BWD21003

Food Processing Technology I

Synopsis
Introduction to the food processing industry; general
characteristics of raw food materials, processing, and
preservation of food materials by heating, dehydration,
concentration, irradiation, ohmic heating, and microwave heating;
processing factors that influence quality. Field trips to processing
facilities are included.
Reference
1. Fellows, P.J. (2009). Food Processing Technology: Principles
and Practice. Taylor and Francis, USA.
2. Vieira, M.M.C. and Ho, P. (2010). Experiments in Unit
Operations and Processing of Foods. Springer, Germany.
3. Singh, I.S. (2010). Food Processing. Westville Publishing
House, India.
4. Ramaswamy, H.S and Marcotte, M. (2006). Food Processing:
Principles and Applications. CRC Press, USA.

33

5. Brennan, J.G. (2006). Food Processing Handbook. Wiley-VCH,

Germany.

34

BWD21103

Food Safety And Toxicology

Synopsis
This course will provide students with the knowledge required to
protect the publics health in matters related to food safety and
toxicology. The first part involved the fundamental concepts
including dose response relationships, absorption of toxicants,
distribution and storage of toxicants, biotransformation and
elimination of toxicants, target organ toxicity and measures of
toxicity. The second part covers different categories of toxicants
and their mechanisms of toxicity. Other topics covered include
food allergen and sensitivities, food safety management systems
(HACCP) and current issues pertaining to food safety.
Reference
1. Shibamoto, T. and Bjeldanes, L.F. (2009). Introduction to Food
Toxicology. 2nd Edition. Academic Press, USA.
2. Juneja, V.K and Sofos, J.N. (2010). Pathogens and Toxins in
Foods: Challenges and Interventions. American Society for
Microbiology (ASM) Press, Washington, DC.
3. Pico, Y. (2008). Food Contaminants and Residue Analysis.
Elsevier, Netherlands.
4. Skog, K. and Alexander, J. (2006). Acrylamide and Other
Hazardous Compounds in Heat-Treated Foods. Woodhead Pub,
United Kingdom.
5. Sullivan, P.J., Sullivan, P., Clark, J.J.J. and Agardy, F. J. (2007).
Toxic Legacy: Synthetic Toxins in the Food, Water, and Air of
American Cities. Academic Press, USA.

YEAR 3, SEMESTER 1
BWD30103

Food Technology Unit Process II

Synopsis
Continuation of Food Technology Unit Process I. The study of the
principles and measurement of various physical properties of
foods that measure the overall quality of fresh and prepared
foods. These are properties that are important in handling,
preparing, processing, preserving, packaging, storing, and
distribution of foods, also the principles and limitations of
35

instrumental methods that are currently used to determine

physical properties of foods.
Reference
1. Clark, J.P. (2009). Practical Design, Construction and Operation
of Food Facilities. Elsevier, Amsterdam
2. Maroulis, Z.B. and Saravacos, G.D. (2003). Food Process
Design. CRC Press, USA.
3. Saravacos, G.D. and Kostaropoulos, A.E. (2002). Handbook of
Food Processing Equipment. Springer, Germany.
4. Cramer, M.M. (2006). Food Plant Sanitation: Design,
Maintenance, and Good Manufacturing Practices. CRC Press,
USA.
5. Gmez, A.L. and Barbosa-Cnovas, G.V. (2005). Food Plant
Design. Taylor & Francis, USA.

36

BWD30203

Food Processing Technology Ii

Synopsis
Continuation of Food Processing I. Food Processing techniques
including
preservation
by
chilling,
freezing,
membrane
technology, fractionation, fermentation, osmotic dehydration, and
emerging processing technologies. This course also covers the
post processing operations and processing factors that influence
the food quality.
Reference
1. Rahman, S. (2007). Handbook of Food Preservation. 2nd
Edition. CRC Press, USA.
2. Sivasankar, B. (2004). Food Processing and Preservation. PHI
Learning Pvt. Ltd, New Delhi.
3. Smith, J.S. and Hui, Y.H. (2004). Food Processing: Principles
and Applications. Wiley-Blackwell, USA.
4. Desrosier, N.W. and Desrosier, J.N. (2004). The Technology of
Food Preservation. 4th Edition. Westport AVI Publishing, USA.
5. Bogh-Sorensen, L. and Zeuthen, P. (2003). Food Preservation
Techniques. Woodhead Publishing, Boca Raton, Florida.

BWD30303

Food Packaging Technology

Synopsis
This course covers three areas pertaining to food packaging
materials and methods: materials, systems, and applications. The
course will begin by reviewing the properties, fabrication and
function of metal, glass, paper and plastic packaging. Packaging
systems and equipment will include sanitation of packaging
materials, forming, filling, joining and enclosure operations and
related
equipment.
Selected
topics
for
food packaging
applications will include aseptic packaging, package/product
interactions, closure integrity, active packaging, shelf life studies,
handling of packages, and modified atmospheric packaging.
Reference
1. Robertson, G. L. (2010). Food Packaging and Shelf Life: A
Practical Guide. CRC, Boca Raton, Florida.
2. Chiellini, E. (2008). Environmentally Compatible Food
Packaging. Woodhead Publishing, Cambridge
37

3. Richardson, P. (2008). In-Pack Processed Foods: Improving

Quality. CRC, Boca Raton, Florida.
4. Crompton, T. R. (2007). Additive Migration from Plastics into
Foods: A Guide for the Analytical Chemists. T.R. Publication,
Shrewsbury, United Kingdom.
5. Gustafsson, K. (2009). Retailing Logistics and Fresh Food
Packaging: Managing Change in the Supply Chain. Kogan Page,
London.

38

BWD30403

Bakery Products Technology

Synopsis
This course covers the principles of bakery products technology
including ingredients, processing, preservation, and packaging
and quality control techniques and to relate the principles of
physical and chemical nature of ingredients.
Reference
1. Hui, Y.H. and Corke, H. (2006). Bakery Products: Science and
Technology. Blackwell Publishing, Iowa USA.
2. Edwards, W. P. (2007). The Science of Bakery Products. Royal
Society of Chemistry, Cambridge.
3. Hui, Y. H. (2007). Handbook of Food Products Manufacturing:
Principles, Bakery, Beverages, Cereals, Cheese, Confectionary,
Fats, Fruits, and Functional Foods. John Wiley, New Jersey.
4. Cauvain, S.P. and Young, L.S. (2009). More Baking Problems
Solved. 2nd Edition. CRC, Boca Raton, Florida.
5. Cauvain, S.P. and Young, L.S. (2008). Bakery Food Manufacture
and Quality: Water Control and Effects. 2nd Edition. Blackwell
Publishing, Iowa USA.

BDW30503

Oil And Fats Technology

Synopsis
The course introduces students to the processing and
technologies of edible fats and oils; physical and chemical
properties of both raw materials and finished products. GMPs, ISO
9002, HACCP, basic concepts of quality assurance and quality
control applicable to oil and fats technology will also be
discussed.
Reference
1. Chakrabarty, M.M. (2009). Chemistry and Technology of Oils
and Fats. Allied Publishers, India.
2. Gunstone, F.D. (2008). Oils and Fats in the Food Industry. John
Wiley and Sons, USA.
3. O'Brien, R.D. (2008). Fats and Oils: Formulating and Processing
for Applications. 3rd Edition. CRC Press, Boca Raton Florida.
4. Smith, J. and Charter, E. (2009). Functional Food Product
Development. John Wiley and Sons, USA.
39

5. Hurst, W. J. (2008). Methods of Analysis for Functional Foods

and Nutraceuticals. CRC, Boca Raton Florida.

40

BWD30603

Food Additives And Ingredients

Synopsis
To provide students with the basic concepts on common food
additives, their uses, different types, safety, quality standards and
associated risks; and to educate students regarding the diverse
nutraceutical products, know the efficacy and safety of the
products and understand the application of these products.
Reference
1. Smith, J. and Hong-Shum, L. (2011). Food Additives Data Book.
2nd Edition. John Wiley and Sons, USA.
2. Khan, I. A. and Abourashed, E.A. (2010). Leung's Encyclopedia
of Common Natural Ingredients Used in Food, Drugs, and
Cosmetics. 3rd Edition. Hoboken, NJ: John Wiley.
3. Emerton, V. and Choi, E. (2008). Essential Guide to Food
Additives. 3rd Edition. Cambridge: Royal Society of Chemistry.
4. Minich, D. (2009). An A-Z Guide to Food Additives: Never Eat
What You Can't Pronounce. Conari Press.
5. Baines, D. and Seal, R. (2012). Natural Food Additives and
Ingredients. Woodhead Publishing Limited.

BWD307803

Functional Foods And Nutraceuticals

Synopsis
The area of functional foods and nutraceuticals is growing
worldwide and has emerged as a major trend in the food and
nutrition industry. Areas of study will include the scientific basis
for bioactive components of functional foods and nutraceuticals,
their sources, chemistry, process technology, efficacy, safety and
regulation.
Reference
1. Smith, J. and Charter, E. (2009). Functional Food Product
Development. John Wiley and Sons, USA.
2. Hurst, W. J. (2008). Methods of Analysis for Functional Foods
and Nutraceuticals. CRC, Boca Raton, Florida.
3. Hurst, W. J. (2008). Methods of Analysis for Functional Foods
and Nutraceuticals. 2nd Edition. CRC, Boca Raton, Florida.

41

4. McClements, D. J. (2009). Designing Functional Foods:

Measuring and Controlling Food Structure Breakdown and
Nutrient Absorption. Woodhead Publishing, Cambridge.
5. Hui, Y. H. (2007). Handbook of Food Products Manufacturing:
Principles, Bakery, Beverages, Cereals, Cheese, Confectionary,
Fats, Fruits, and Functional Foods. John Wiley, Hoboken, New
Jersey.

42

YEAR 3, SEMESTER 2
BWD30802

Creativity & Innovation

Synopsis
This course focuses on developing a creative person who will
eventually think strategically, creatively and critically.
The
knowledge and skills acquired throughout the course will later be
applied by the students in solving problems and making
decisions in the future. In this course, students will be exposed
to various creativity and problem solving techniques. Some of
the skills to be covered throughout the course are problem
solving, techniques in creativity and techniques in innovation.
Reference
1. Bernacki, E. (2002). Wow! Thats a Great Idea!. Prentice Hall,
Singapore.
2. De Bono, E. (2003). Serious Creativity 1: Lateral Thinking
Tools, Techniques and Application.
Allscript Books,
Singapore.
3. De Bono, E. (2003). Serious Creativity 2: Lateral Thinking
Tools, Techniques and Application.
Allscript Books,
Singapore.
4. Ceserani, J. and Greatwood, P. (1995). Innovation and
Creativity. Kogan Page, London.
5. Ceserani, J. and Greatwood, P.
(2001). Innovation and
Creativity. Creast Publishing House, New Delhi.

BWD30902

Food Science And Technology Seminar

Synopsis
This course is designed to improve the verbal and written
communication skills of undergraduate students. It is also
designed to provide students an opportunity to familiarize
themselves with the literature relating to food science and
technology, and the techniques used to prepare this material for
verbal and written reports.
Reference
1. Day, R. A. (1994). How to Write and Publish a Scientific Paper.
4th Edition. Oryx Press, Phoenix.
43

2. Peoples, D.A. (1997). Presentations Plus. John Wiley & Sons,

Toronto.
3. Rozakis, L. (1999). Writing Great Research Papers. McGrawHill, New York.

44

BWD31002

Final Year Project I

Synopsis
Students will be given a choice of topics in food science and
technology relevant to the research activity of the facultys
academic staffs. Students have to do the literature survey of the
choice topic and write a proposal how the experimental work
going to be done. After presentation the proposal in a facultys
seminar, the student shall start the experimental work.
Reference
1. Buku Panduan PSM . (2009). Universiti Tun Hussein Onn
Malaysia.
2. Guidelines for Thesis Writing. (2009). Centre for Graduate
Studies, Universiti Tun Hussein Onn Malaysia.
3. Patten, M.L. (2005). Understanding Research Methods: An
Overview Of The Essentials. 9th Edition. McGraw-Hill/Irwin, New
York.
4. Antony, J. (2003). Design of Experiments for Engineers and
Scientists. Butterworth-Heinemann. Melbourne.

BWD31103

Food Biotechnology

Synopsis
To provide knowledge of methods and tools applied to the
production of biotechnologically derived foods and food
ingredients. To understand safety assessment strategies for food
developed through genetic engineering and to impart knowledge
pertaining to development of foods that promote health and well
being.
Reference
1. Stahl, U., Donalies, U.E. B. and Nevoigt, E. (2008). Food
Biotechnology. Springer, Berlin.
2. Shetty, K. (2006). Food Biotechnology. Taylor & Francis, USA.
3. Hou, C.T. and Shaw, Jei-Fu. (2007). Biocatalysis and
Biotechnology for Functional Foods and Industrial Products.
CRC Press, Boca Raton Florida.

45

4. Whitehurst, R.J. and Oort, M. (2010). Enzymes in Food

Technology. 2nd Edition. John Wiley, Ames Iowa.
5. Cui, Z.F. and Muralidhara, H. S. (2010). Membrane Technology:
A Practical Guide to Membrane Technology and Applications in
Food and Bioprocessing. Butterworth-Heinemann, Oxford.

46

BWD31203

Community Nutrition

Synopsis
The study of social, economical and environmental impact on the
nutritional status off the community. Nutrition epidemiology.
Methods of nutritional surveys. Nutrition surveillance systems.
Preventive and control measures for community nutritional
problems. Combating chronic problems related to diet. Nutritional
and chronic disease in Malaysian and other countries.
Development of science-based and food-based dietary guidance.
The role of food industry in community nutrition. Food distribution
systems.
Reference
1. Boyle, M. and Holben, D. (2009). Community Nutrition in
Action. 5th Edition. Cengage Learning, USA.
2. Edelstein. (2010). Nutrition in Public Health. 3rd Edition. Jones &
Bartlett Learning, Sudbury, USA.
3. Nnakwe, N.E. (2009). Community Nutrition: Planning Health
Promotion and Disease Prevention. Jones & Bartlett Learning,
Sudbury, USA.
4. Gibney, M.J., Lanham-New, S.A. and Cassidy, A. (Editor).
(2009). Introduction to Human Nutrition. 2nd Edition. WileyBlackwell, Hoboken, New Jersey.
5. The Culinairy Institute of America. (2008). Techniques of
healthy cooking. John Wiley and Sons, Hoboken, New Jersey.

BWD31303

Snacks And Confectionery Technology

Synopsis
This course covers two types of foods processing technology
which are confectionery and snacks food. For snack food
technology, it discusses on different types of local and
international snacks food products and it manufacturing
technology including ingredients, processing, preservation,
packaging and quality control technique while for confectionery
technology, it focuses on the principles of general confectionery
products technology including processing, preservation and
quality control techniques and to relate the principles of physical
and chemical nature of ingredients.

47

Reference
1. Hui, Y. H. (2007). Handbook of Food Products Manufacturing:
Principles, Bakery, Beverages, Cereals, Cheese, Confectionary,
Fats, Fruits, and Functional Foods. John Wiley, Hoboken, New
Jersey.
2. Eiri. (2010). Manufacture of Snacks Food, Namkeen, Pappad &
Potato Products. Engineers Research Incorporation, India
3. Mohos, F. (2010). Confectionery and Chocolate Engineering:
Principles and Applications. Wiley-Blackwell, United Kingdom.
4. Beckett, S. T. (2008). Industrial Chocolate Manufacture and
Use. 4th Edition. John Wiley and Sons, USA.
5. Guy, R. (2001). Extrusion Cooking: Technologies and
Applications. Woodhead Publishing, Cambridge.

BWD31403
Meat,
Technology

Poultry

And

Aquatic

Processing

Synopsis
The course covers the sources of raw material, raw material
handling, storage and preparation of products from various
animal, marine and freshwater sources and the ir physical,
microbiological and chemical properties of muscle foods shall also
be covered. The ISO 9002, HACCP, and GMP will be discussed and
their applicable to storage and processing of muscle food
products and basic concepts of quality assurance and quality
control.
Reference
1. Tarte, R. (2009). Ingredients in Meat Products: Properties,
Functionality and Applications. Springer, New York
2. Luten, J. B. (2006). Seafood Research from Fish to Dish:
Quality, Safety and Processing of Wild and Farmed Fish.
Wageningen Academics Publishing, Netherlands.
3. Venugopal, V. (2009). Marine Products for Healthcare:
Functional and Bioactive Nutraceutical Compounds from the
Ocean. CRC Boca Raton, Florida.
4. Kerry, J.P. and Ledward, D. (2009). Improving the Sensory and
Nutritional Quality of Fresh Meat.
Woodhead, Cambridge.
5. Tarte, R. (2009). Ingredients in Meat Products: Properties,
Functionality and Applications. Springer, New York.
48

BWD31803
Technology

Fruits

And

Vegetables

Processing

Synopsis
Raw material handling, storage and preparation; processing and p
reservation of fruits and vegetables, production of fermented food
products from vegetables; application of HACCP to fruit and
vegetables processing, post-harvest in fruits and vegetables.
Reference
1. Sinha, N.K., Hui, Y.H., Siddiq, M. and Ahmed, J. (Editor). (2010).
Handbook of Vegetables and Vegetable Processing. John Wiley
and Sons, USA.
2. Hui, Y.H. and Barta, J. (2006). Handbook of Fruits and Fruit
Processing. Wiley-Blackwell, USA.
3. Rosa, L. A., Alvarez-Parrilla,E. and Gonzlez-Aguilar, G.A.
(2010). Fruit and Vegetable Phytochemicals: Chemistry,
Nutritional Value, and Stability. John Wiley and Sons, USA.
4. Paquin, P. (2009). Functional and Speciality Beverage
Technology. Woodhead Publishing, Cambridge.
5. Arhurst, P.R. (2009). Soft Drink and Fruit Juice: Problems
Solution. CRC, Cambridge.

49

YEAR 4, SEMESTER 1
BPK 20802

Keusahawanan

Synopsis
Kursus ini memberi pendedahan kepada pelajar tentang aspek
asas keusahawanan. Kursus ini meliputi empat modul utama iaitu
pemupukan budaya keusahawan, peluang dan rancangan
perniagaan, praktikum keusahawanan dan pembentangan
laporan aktiviti keusahawanan.
Reference
1. Kementerian Pengajian Tinggi. (2007). Asas Pembudayaan
Keusahawanan. Penerbit UUM, Sintok, Kedah.
2. Dollinger, M. J. (2003). Entrepreneurship; Strategic and
Resources. Edisi Ke-3. Prentice Hall Pearson Sdn. Bhd.,
Malaysia.
3. UiTM Entrepreneurship Study Group. (2004). Fundamentals of
Entrepreneurship. Prentice Hall Pearson Sdn. Bhd., Malaysia.
4. Carol Yip. (2007). Smart Money-User. Kanyin Publication,
Kuala Lumpur.
5. Agensi Kaunseling and Pengurusan Kredit. (2009). Money
Sense-Getting Smart with Your Money. 2nd Edition. Kuala
Lumpur.
6. Agensi Kaunseling and Pengurusan Kredit. (2009). Celik WangPengurusan Wang Secara Bijak. Kuala Lumpur.
7. Ministry
of
Domestic
Trade
&
Consumer
Affairs,
www.kpdnhep.gov.my
8. Personal
Money
(the
Edge
Magazine),
www.theedgemalaysia.com
9. Agensi
Kaunseling
and
Pengurusan
Kredit
(AKPK),
www.akpk.org.my

BWD40102

Water And Food Waste Management

Synopsis
Sources and uses of water,
ecological and biological
characteristics of water;
streams; water quality in

municipal and agricultural water uses;

characteristics of water; chemical
biological indicators of rivers and
streams, rivers and estuaries; water

50

quality in lakes and reservoirs; water and wastewater treatment;

biological treatment methods.
Reference
1. Waldron, K. (2007). Handbook of Waste Management and CoProduct Recovery in Food Processing. Woodhead Publishing,
London.
2. Arvanitoyannis, I.S. (2008). Waste Management for the Food
Industries. Academic Press, USA.
3. Wang, L.K. (2006). Waste Treatment in the Food Processing
Industry. Taylor & Francis, USA.
4. Klemes, J., Smith, R. and Kim, Jin-Kuk. (2008). Handbook of
Water and Energy Management in Food Processing.
Woodhead, Cambridge.
5. Zall, R.R. (2004). Managing Food Industry Waste: Common
Sense Methods for Food Processors. Wiley-Blackwell, London.

BWD40203
Marketing

Food

Products

Management

And

Synopsis
This course focuses on understanding the factors affecting food
plant organization, production, procurement, distributing, and also
the interactions required to develop food plant operation;
principles of marketing, marketing systems and management with
emphasis on food products; market research and analysis,
consumer behavior and marketing strategies.
Reference
1. Lindgreen, A., Hingley, M., Harness, D. and Custance, P.
(2010).
Market Orientation:
Transforming
Food
and
Agribusiness around the Customer. Gower Publishing, Ltd.,
United Kingdom.
2. Belonax, J.J. (1997). Food Marketing. Simon & Schuster
Custom Publishing, USA.
3. Pickton, D. and Masterson, R. (2010). Marketing: An
Introduction. 2nd Edition. SAGE Publications Ltd., USA.
4. Kaynak, E. (2000). Cross-national and Cross-cultural Issues in
Food Marketing. Routledge, United Kingdom.

51

5. Schaffner, K.J., Schroder, W.R. and Earle, M.D. (2010). Food

Marketing: An International Perspective. International Edition,
McGraw Hill, Boston.

BWD40303

Food Products Development

Synopsis
This course is intended to expose the principles and steps used in
a new product-developing process; formulation, lab-scale
production, quality control, and commercial feasibility study.
Reference
1. Earle, M.D., Earle, R.L. and Anderson, A.M. (2001). Food
Product development. Woodhead, Cambridge, England.
2. Fuller, G.W. (2011). New Food Product Development: From
Concept to Marketplace. 3rd Edition. Taylor & Francis Group,
USA.
3. Lindgreen, A. and Hingley, M.K. (2009). The New Cultures of
Food: Marketing Opportunities from Ethnic, Religious and
Cultural Diversity. Gower Publishing Ltd, United Kingdom.
4. Macfie, H. (2007). Consumer led Food Product Development.
Woodhead, Cambridge.
5. Carpenter, R.P., Lyon, D.H. and Hasdell, T.A. (2000). Guidelines
for Sensory Analysis in Food Product Development and Quality
Control. 2nd Edition. Springer, Germany.

52

BWD40404

Final Year Project II

Synopsis
This course is continuing from PSM Project 1 experimental works
on food science and technology. Present monthly progress report
to the supervisor. Evaluate data using appropriate statistical
techniques. Interpret research data in a way that problem being
researched. Write a report on the research experiment that
effectively conveys what was done, why it was done, what results
were obtained and what those results mean. Present the research
data orally in a clear and concise fashion. Defend the
methodologies used, the way the data was interpreted and the
conclusions reached in doing this research project in the Final Year
Project II Presentation.
Reference
1. Buku Panduan PSM. (2009). UTHM, Batu Pahat.
2. Guidelines for Thesis Writing. (2009). UTHM, Batu Pahat.
3. Patten, M.L. (2005). Understanding Research Methods: An
Overview of the Essentials. 9th Edition. McGraw-Hill/Irwin, New
York.
4. Antony, J. (2003). Design of Experiments for Engineers and
Scientists. Butterworth-Heinemann, Melbourne.

BWD40503
Technology

Cereals

And

Legumes

Processing

Synopsis
This course covers the structure, composition and utilization of
rice, wheat and other cereal grains for the production of starches,
flours, milling by products, and cereal based human food
products. Cereal processing technologies such as dry and wet
milling, baking, extrusion cooking, breakfast cereals, noodle and
pasta manufacturing will be discussed. Quality/Sanitary Control
and Quality Assurance aspects of production and practical
exercises will also be given on the systems approach.
Reference
1. Hui, Y. H. (2007). Handbook of Food Products Manufacturing:
Principles, Bakery, Beverages, Cereals, Cheese, Confectionary,

53

2.
3.
4.
5.

Fats, Fruits, and Functional Foods. John Wiley, Hoboken, New

Jersey.
Dendy, D.A.V. and Dobraszezk, B.J. (2001). Cereals & Cereals
Products-Chemistry & Technology. Aspen Publication, Silver
Spring, USA.
Kent, N.L. and Evers, A.D. (1994). Technology of Cereals: An
Introduction for Students of Food Science and Agriculture. 4th
Edition. Woodhead Publishing, Cambridge.
Ling-Min, C. (1992). Food Machinery: For the Production of
Cereal Foods, Snack Foods and Confectionary. Ellis Horwood,
New York.
Hamaker, B.R. (2008). Technology of Functional Cereal
Products. Woodhead Publishing, Cambridge.

54

BWD40603

Milk And Dairy Processing Technology

Synopsis
This course covers processing and technologies of fluid milk plant
operation from milk receiving to various finished products. Fluid
milk, evaporated milk, milk powder, filled milk, yogurt, cheese,
and frozen dairy desserts. Vegetable milk e.g. soy milk, melon
milk. Physical, microbiological, and chemical properties of fluid
milk and milk components also wil be covered. Milk quality supply.
Dairy plant sanitation. Good manufacturing practices (GMPs).
HACCP and basic concepts of quality assurance and quality
control. Dairy waste management and processing.
Reference
1. Tamime, A.Y. (2009). Milk Processing and Quality Management.
John Wiley and Sons, USA.
2. Tamime, A.Y. (2007). Structure of Dairy Products. WileyBlackwell, Hoboken, New Jersey.
3. Spreer, E. and Mixa, A. (1998). Milk and Dairy Product
Technology. Marcel Dekker, USA.
4. Smit, G. (2003). Dairy Processing: Improving Quality.
Woodhead Publishing, Cambridge.
5. Clark, S. (2009). The Sensory Evaluation of Dairy Products.
Springer, New York.

YEAR 4, SEMESTER 2
BWD40712

Industrial Training

Synopsis
Students will be offered a four month (equivalent to 472 hours of
industrial training and 6 hours preparation and evaluation)
placement position in a food related industry or research
institution. The broad aspect of the industrial training will be
agreed prior to the placement by the department, the student
and the relevant company or institution. The work can involve a
single project or a set of shorter interrelated projects, but should
fulfill the objectives set above. During the industrial training
program, students will apply their knowledge and experience as
food studies students to one or more aspects of food industry or
research. Students will be encouraged to maintain a personal
55

progress report to record and review their progress and

achievements throughout the placement period. The student will
give an interim presentation at the host company during the visit
of the academic supervisor. Similarly, the students will give a
seminar to the department and the industrial supervisor on their
final report upon completion of their industrial training program.
Reference
1.
Buku Log Latihan Industri UTHM. (Bahagian A). Pejabat
Penerbit UTHM.

56