Offered

Sunway Second semester 2008 (Day)

Synopsis

Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields which includes microbiology, chemistry, biochemistry and nutrition. This unit provides a comprehensive review of the biological and chemical concepts that are important in food science. Students are exposed to the general principles of food science which include the development of new food products, design of processes to produce these food, choice of packaging materials, shelf-life studies, sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing. Case studies are used to reinforce and integrate the key concepts.

Objectives

After completing this unit, students should be able to demonstrate:

1. Knowledge of the scope of food science and its relationship with nutrition and food technology, and understand the importance of food processing, packaging and preservation.
2. Ability to acquire information and knowledge from scientific literature, discuss topical issues that are important in food science, and apply critical thinking skills to practical situations and problems.
3. The use of written skills in assignment and laboratory reports.
4. Appropriate laboratory skills such as operation of fermenter and culturing of microorganisms used for fermentation, work collaboratively and interact as a team in laboratory classes.
5. Understanding of government food laws and regulations and the ability to apply them to solve food industry-related problems.

Assessment

Assignment (10%), practical reports (30%), online tests (10%) and final examination (50%)

Contact hours

3 hours of lectures per week
3 hours of laboratory practicals per week

Prerequisites

BIO1011 and BIO1022