COURSE SYNOPSIS

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2 SYNOPSIS Faculty of Food Science and Nutrition,FACULTY CORE. NT10102 FUNDAMENTALS FOOD SCIENCE AND NUTRITION, The course will be focused on food requirement function and source of nutrients in food and quality and safety. aspects of foods The selected core subjects will be discussed in brief in other to give the students an overview on. what is the field of food science technology and nutrition all about. References, Brown J E 2014 Nutrition Now 7th Edition Australia Wadsworth CENGAGE Learning. Campbell Platt G 2009 Food Science and Technology Singapore Wiley Blackwell. Murano P S 2003 Understanding Food Science and Technology Australia Wadsworth CENGAGE Learning. Roday S 2007 Food Science Nutrition New Delhi Oxford University Press. Smolin Grosvener 2010 Nutrition Science and Applications 2nd Edition USA John Wiley Sons Inc. Thompson J Manore M 2013 Nutrition for Life Boston Pearson. Williams M H 2010 Nutrition for Health Fitness and Sport 9th Edition Boston McGraw Hill International Edition. NT10402 ANALYSIS CHEMISTRY, Analytical chemistry is the branch of chemistry that deals with the measurement of chemical samples both. qualitative and quantitative Analytical chemistry plays an important role in many aspects of chemistry for. example medicinal environmental forensic and manufacturing In food analytical chemistry finds many. applications for example in the analyses for the essential nutrients chemical composition level of deterioration or. contamination and authenticity Undoubtedly analytical chemistry forms an important part of the competency that. food scientists and technologists ought to develop. References, Bruice P K 2017 Organic Chemistry 8th ed United States of America.
Wade L G Jr 2014 Organic Chemistry 8th ed United States of. America Pearson, Solomons T W G Fryhle C B Snyder S A 2014 Organic Chemistry 11th ed United States of America John. Wiley Sons, Carey F A Giuliano R M 2016 Organic Chemistry 10th ed United States of America McGraw. Hill Klein D 2012 Organic Chemistry United States of America John Wiley Sons. Smith J G 2014 Organic Chemistry 4 ed United States of America McGraw Hill. NT10202 GENERAL PHYSICS, A clear understanding of the basics of physics i e the study of physical quantities theories and calculations in. translational and rotational motions types and concepts in energy This course will expose some background on the. behavior of fluids It will also include sections in thermal physics as well as vibration and wave. References, Vuille C Serway R A Faughn J S 2009 College Physics. Edition Brooks Cole Cengage Learning Canada ISBN 10 0 495 55498 7. Nicholas J Giordano 2010 College Physics Reasoning and relationships International student edition. Brooks Cole Cengage Learning Canada ISBN 13 987 0 534 46244 4. David Halliday Robert Resnick Jearl Walker 2008 Fundamentals of Physics 8th Edition Wiley ISBN. 978 0 471 75801 3, Frederick J Bueche David A Jerde 2008 Principles of Physics 9th Edition McGraw Hill US.
NT10902 ORGANIC CHEMISTRY, This course will discuss the principles of organic chemistry and the chemical reactions found in many applications. including food systems This course includes the naming classification structure use and reactions of each. class group of natural and synthetic organic compounds The mechanisms of reactions will be given attention. References, Bruice P K 2014 Organic Chemistry 7th ed United States of America. Pearson Wade L G Jr 2013 Organic Chemistry 8th ed United States of. America Pearson, Solomons T W G Fryhle C B Snyder S A 2014 Organic Chemistry 11th ed United States of America John. Wiley Sons, Carey F A Giuliano R M 2013 Organic Chemistry 9th ed United States of America McGraw. Hill Klein D 2012 Organic Chemistry United States of America John Wiley Sons. Smith J G 2011 Organic Chemistry 3rd ed United States of America McGraw Hill. 3 SYNOPSIS Faculty of Food Science and Nutrition,NT11202 CALCULUS.
This course provides a strong basic concepts and foundations in calculus Thus this course providing the. necessary background knowledge for students Student will be able to develop the ability to use analytic and. graphic techniques to solve problems involving calculus. References, Larson R Edwards B H 2012 Calculus 9th Edition Singapore Brooks Cole Cengage. Learning Stewart J 2009 Calculus 6th Ed Brooks Cole Cengage Learning. Anton H Bivens I C Davis S 2010 Calculus Late Transcendentals 9th Edition John Wiley Sons Asia Pte. Ltd Verberg D Purcell E J Rigdon S E 2007 Calculus ninth edition Pearson United State of America. Smith R T Minton R B 2007 Calculus McGraw Hill New York. Peter Kuhfitting 2006 Technical Calculus with Analytic Geometry Thomson Australia. NT10802 BIOCHEMISTRY, This course discusses the important biomolecules and their chemistries in reactions that facilitate the processes in. living organisms This includes amino acids proteins enzymes and carbohydrates The structures functions. mechanisms kinetics and control of these components are discussed The ATP energy generation and the. electron transfer chain in carbohydrate metabolism involving the glycolysis the citric acid cycle and the oxidative. phosphorylation processes are also discussed,References. Campbell M K Farrell S O 2012 Biochemistry 7th ed United States of America Brooks Cole. Appling D R Anthony Cahill S J Mathews C K 2016 Biochemistry Concepts and Connections Global. Essex United Kingdom Pearson, Voet D Voet J G 2011 Biochemistry 4th ed United States of America John Wiley. Sons Garrett R H Grisham C M 2013 Biochemistry 5th ed United States of America. Brooks Cole, Moran L A Horton H R Scrimgeour K G Perry M D 2012 Principles of Biochemistry 5th ed United.
States of America Pearson,NT31103 FOOD SENSORY EVALUATION. Sensory evaluation of foods is widely used in the field of Food Science and Technology for food quality control. assurance and product development It is the measuring of food attributes through a complex sensation that results. from the interaction of our senses such as taste smell touch and hearing when food is eaten In addition the. concepts principles and protocol of widely used sensory evaluation techniques will be explained These include. discriminative tests descriptive tests and affective tests Data collection and statistical analysis will be discussed in. order to obtain accurate,References, Aminah Abdullah 2000 Prinsip Penilaian Sensori Bangi UKM. Kemp S E Hollowood T Hort J 2009 Sensory Evaluation A Practical Handbook United Kingdom Wiley. Blackwell Lawless H T Heymann H 2010 Sensory Evaluation of Food Principles and Practices 2nd Ed New. York Springer Meilgaard M Civille G V Carr B T 2007 Sensory Evaluation Techniques 4th Ed Boca Raton. Florida CRC Press,NT21103 STATISTICS, This course discusses basic statistical concepts including parametric and non parametric tests The practical. component includes demonstrations and tutorials on statistical analyses using software The software used is SPSS. version 14 which is one of the common statistical software used in academic research and industries Students will. be exposed to the use of syntax in statistical analyses. 4 SYNOPSIS Faculty of Food Science and Nutrition,References. Armitage P Berry G Matthews J N S 2001 Statistical methods in medical research 4th ed Oxford Blackwell. Coakes S J Steed L 2007 SPSS version 14 0 for Windows Analysis without anguish Australia John Wiley. Sons 274 pages, Einspruch E L 2005 An introductory guide to SPSS for Windows second edition SAGE publications Inc.
California USA, McKillup S 2005 Statistics explained an introductory guide for life scientists Cambridge University Press. Cambridge UK Mohd Noor M I 1995 Asas statistik dan penyelidikan perubatan Kuala Lumpur Dewan Bahasa dan. Pustaka 178 pages Ooi Y B H 2007 Statistics for food nutritional and health sciences Including SPSS user guide. with syntax for analyses Lecture notes salinan pra penerbitan terhad kepada pelajar SSMP yang berdaftar. Paulson D S 2008 Biostatistics and microbiology A survival manual Springer Science Business Media New York. USA Swinscow T D V Campbell eds 2002 Statistics at square one 10th ed British Medical Association. Useful little cookbook good for quick reference Available online at http www bmj com collections statsbk 160. pages Zar J H 1999 Biostatistical analysis 4th edition Prentice Hall International Inc. NT21303 PHYSICAL PROPERTIES OF FOODS, A course discuss on those properties of foods that lend themselves to description and quantification by physical. means It is an introduction course exposing students to various physical properties of food including the thermal. surface optical mechanical rheological electrical and geometrical properties The definitions theory and. principles methods of determination as well as effects on food products are also discussed under relevant topics. This course also provides fundamental knowledge required in understanding advance courses such as Unit. Operation in Food Processing and Food Engineering,References. Arana I 2012 Physical Properties of Foods Novel Measurement Techniques and Applications Contemporary. Food Engineering Boca Raton CRC Press, Bourne M 2002 Food Texture and Viscosity Concept and Measurement 2nd Edition London Academic Press. Figura L O Teixeira A A 2007 Food Physics Physical Properties Measurement and Application London. Springer Karel M Lund D B 2003 Physical Principles of Food Preservation 2nd Edition New York Taylor. Francis MacDougall D B 2002 Colour in Food Improving Quality Cambridge Woodhead Pub. Sahin S Gulum S 2006 Physical Properties of Foods New York Springer. NT20703 FOOD ANALYSIS INSTRUMENTATION, This course introduces students to the importance of food analysis as chemical compositions of foods are used to.
determine the nutritive value functional characteristics acceptability of the food products Students will be taught. on preparation of chemicals instruments to conduct the analyses Analytical errors including those arising from. impurity of chemicals instruments methods used will also be discussed Students will learn how to report their. laboratory results findings calculations Proximate analyses as well as the theory suitable methods to. determine moisture ash protein lipid carbohydrate mineral and vitamin contents will also be explained. Students will also be exposed to specific instruments including AAS GC HPLC etc to analyse specific or basic. components that make up our major food components,References. AOAC 2000 American Official Analytical Chemists 16th Edition Washington D C Association of Analytical. Chemists Christian G O and O rielly J E 1986 Instrumental Analysis 2nd Edition. King R D 1978 Development In Food Analysis Techniques 1 Applied Science London. Nielsen S S 2003 Food Analysis Third Edition New York Kluwer Academic Plenum. Publishers Nitise wojo P 1996 Instrumentasi Dalam Analisis Makanan Bangi Penerbit. Pomeranz Y 1994 Food Analysis Theory and Practice London Chapman and Hall. Publication Suzzane S N 2010 Food Analysis Food Science Text Series Springer. Suzzane S N 2010 Food Analysis Laboratory Manual Food Science Text Series. Springer Leo M L N Fidel T 2013 Food Analysis by HPLC 3rd Edi CRC Press. Micheal H T Charles L O 2014 Physical Methods in Food Analysis Acs Symposium series American Chemical. Leo M L N Fidel T 2012 Handbook of Analysis of Active Compounds in Functional Foods CRC Press. NT20903 FOOD CHEMISTRY AND BIOCHEMISTRY, This course covers introduction to the major food components such as water carbohydrate lipid protein and other. minor components namely vitamins and minerals Students will be exposed to the chemistry aspect classification. characteristics and functional properties of each of the components Fundamental knowledge of enzyme and food. pigments will be taught Basic biochemistry reactions and metabolisms relate to the major food components will also. be discussed,5 SYNOPSIS Faculty of Food Science and Nutrition. References, Akoh C C Min D B ed 2008 Food Lipids Chemistry Nutrition and Biotechnology 3rd Ed Boca Raton CRC. Press Taylor Francis Group QP751 F647 2008, Belitz H D Grosch W Schieberle P 2009 Food Chemistry 4th revised and extended Ed Garching Springer.
TX 545 B3513 2009, Damodaran S Parkin K L Fennema O R ed 2008 Fennema s Food Chemistry 4th Ed Boca Raton CRC. Press Taylor Francis Group TX 541 F65 2008, McWilliams M 2005 Foods Experimental Perspectives 5th Edition Pearson Prentice Hall New Jersey TX. 531 M38 Simpson B K Nollet L M L Toldra F Benjakul S Paliyath G Hui Y H ed 2012 Food Biochemistry. Processing 2nd Ed Wiley Blackwell USA, Vaclavik V A Christian E W 2003 Essentials of Food Science 2nd Edition Kluwer Academic Plenum Publishers. New York TX 531 V33, Voet D Voet J G Pratt C W 2008 Fundamentals of Biochemistry John Wiley Sons New York QD 415 V63. NT30903 FOOD PROCESSING PRESERVATION, This course will discuss about the principles and techniques of food processing and preservation such as.
freezing drying heat treatment and so on Students are required to understand the advantages and disadvantages. for each of the preservation method The effects of processing on food products that affect the consumer. acceptance and the latest technology and development in food processing and preservation also being discussed. References, Brown Martyn 2008 Chilled Foods A Comprehensive Guide 3rd Edition Woodhead Publishing. Garrett R H amp Grisham C M 2013 Biochemistry 5th ed United States of America Brooks Cole Moran L A Horton H R Scrimgeour K G amp Perry M D 2012 Principles of Biochemistry 5th ed United States of America Pearson NT31103 FOOD SENSORY EVALUATION Sensory evaluation of foods is widely used in the field of Food Science and Technology for food quality control assurance

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