FST1800 - Fundamentals of food and sensory science - 2019

6 points, SCA Band 2, 0.125 EFTSL

Undergraduate - Unit

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered.



Organisational Unit

Malaysia School of Science

Chief examiner(s)

Dr Lee Yee Ying


Dr Lee Yee Ying

Unit guides



  • First semester 2019 (On-campus)


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. Students will be introduced to food composition, food groups and their constituents and the nutritive values of food constituents. In addition, halal food processing and sensory evaluation theory and methodologies are included. Current issues in food science, nutrition and technology will also be discussed. This unit provides an introduction to food science and technology and is the basis for more advanced study.


On completion of this unit students will 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.


Practical reports: 20%

Online tests: 10%

Assignment: 10%

Examination (2 hours): 60%

Workload requirements

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

See also Unit timetable information