ÿÈÕ´óÈüapp

Study Duration
Minimum 2 semesters (1 year)
Maximum 4 semesters (2 years)

Intake
Intake – 2 times a year (March & October)
*subjected to ÿÈÕ´óÈüapp academic calendar

STPD6024 Research Methodology
This course provides guidance in planning, implementing and succeed in a scientific research. Students are introduced to the science philosophy and ethics necessary to be adopted by researchers. Students are given exposure to determine and manage risks in scientific research. Apart from that, issues and rules related to research such as intellectual property, copyright, plagiarism etc. will be discussed. Subsequently, students are guided to plan their research and prepare a research proposal. For this, students are trained with techniques in information search both manually and on-line, identifying issues and research objectives, planning research and experimental design within their period of study. Students are required to prepare their research proposal according to the format and making sure that it is free from plagiarism by introduction of plagiarism checker system. Students are given the opportunity to present their proposal in a seminar and defend them. Students will be evaluated based on written and oral presentation of the research proposal, and final examination.

STKM6113 Advance Food Microbiology
This course critically discusses the scientific aspects of microbial contamination in food,Ìýincluding the physiological and biochemical characteristics of such microorganisms,Ìýand fermentation technology that highlights the aspects of automation, in line withÌýthe concept of the 4th industrial revolution. The mechanism of toxin production byÌýmicroorganism that cause food poisoning, infection or intoxication will also beÌýdiscussed. Rapid and advanced methods for the detection of microorganisms, issues ofÌýemergence of foodborne diseases and legislation related to food microbiology will beÌýcollaboratively discussed. The principles and use of predictive microbiology during foodÌýpreservation and microbiological risk assessment (MRA) for the control of foodÌýpathogens will be introduced. In addition, topics related to gut microbiota includingÌýprobiotics, techniques in food bioprocess and biotechnology using bioreactors andÌýgenetically modified microorganisms will also be studied.

STKM6112 Research Methodology in Food Science
This course discusses the application of basic principles of experimental design in foodÌýscience which include single and multi factor experiments. Discussion will includeÌýdifferent types of experimental design and steps to conduct it including randomizationÌýand replication. This will be followed with discussion on the basic methods of dataÌýanalysis such as t test, ANOVA and means comparison test. Students will also learnÌýhow to discuss and report experimental findings.

STKM6012 Advanced Food Analysis Methods
This course discusses the current trends in food analysis methods using latestÌýinstruments for innovative research in food science, supporting the needs of IndustrialÌýRevolution 4.0. The topics to be discussed include sample preparations, andÌýphysicochemical characterisation of food samples. Preparative chromatography, flashÌýchromatography and ultrafiltration methods will be introduced as methods for sampleÌýpreparations. In terms of sample characterisation, latest instruments including FTIR,ÌýLC-MS/ToF and NMR will be discussed collaboratively. Metabolomics and
chemometrics analysis methods will also be introduced. Selection of suitableÌýinstruments appropriate to the research or samples studied will be highlighted, in orderÌýfor students to be able to critically identify the correct instruments to be used forÌýsolving research problems. Students will be performing hands-on practical on selectedÌýinstruments. Innovative and latest applications in analysis methods will be unveiledÌýusing the latest findings based on high-impact journals, as well as sharing by expertsÌýof these latest instruments.

STKM6123 Advance Food Chemistry
This course will critically discuss the topics associated with the major and minor foodÌýcomponents including protein, carbohydrate, lipid, water, enzyme, flavour, vitaminsÌýand minerals pertaining to the chemistry and biochemistry, giving special emphasis onÌýappropriate instrumental analytical techniques to determine and monitorÌýphysicochemical properties. Protein chemistry will be discussed on interaction ofÌýprotein-water, protein-protein, protein-starch and protein-metal and their importanceÌýin food processing. Protein modification technology will also be discussed
collaboratively and effectively. Carbohydrate chemistry will cover detailed discussionÌýon the structure-function relationship, modification and application in food industries.ÌýLipid chemistry will cover topics such as the production of fats, classification of lipid,Ìývalue added products, polymorphism, fat oxidation, oxidation, effects of processingÌýtowards lipid and use of lipid in food systems. Fat and oil analysis techniques as wellÌýas their applications for problem solving in industry will also be discussed.

STKM6243 Food Safety Management
Food quality control, total quality management (TQM) and food safety managementÌýin current food industry will be discussed. Students will be exposed to the elements ofÌýorganization management which are required to develop and administer a productÌýquality assurance system. An effective quality assurance system is required to produceÌýa good and safe product which can meet national and international standards. GoodÌýManufacturing Practice, Halal food, Hazard Analysis and Critical Control PointÌý(HACCP), FSSC 22000 and SQF system will be discussed based on case studies. TheÌýdevelopment and administration of the regulations and rules pertaining to quality andÌýsafety systems will be covered in this course.

STKM6323 Food Processing Operations
This course critically discusses the current trends in food processing technologies. This courseÌýfocuses on the technical aspects of processing including theoretical aspects, equipmentÌýpreparation, and application of such processing technologies in the food industry. Among theÌýfood processing technologies that will be discussed include the basics of process dynamics andÌýcontrol, extrusion, food sensors, high-pressure processing, and non-thermal processing.ÌýStudents will also be involved in several practical sessions on developing certain processes.

STKM6133 Food and Nutrition Security
In this course, the trends in population demographics and their effects on foodÌýdemand, distributional issues (such as issues with affordability and accessibility), foodÌýsupply (availability), the impact of technology and climate change, and the significanceÌýof trade for food availability and as a stabilisation mechanism will be covered. DifferentÌýaspects of food security will also be exposed and debated.

STKM6712 Food and Nutritional Toxicology
This course will provide exposure to the general and applied concepts in foodÌýtoxicology and nutrition. Emphasis is given to toxins in food, their effect on nutrition,Ìýand interaction with bio transformation. Students are also exposed to matters relatedÌýto food supply chain, food safety and current issues in food toxicology and nutrition.

STKM6052 Cocoa and Chocolate Confection Technology
This course covers a comprehensive and scientific understanding of the post-harvestÌýprocessing of cocoa which involves important processes such as fermentation andÌýroasting. For example, the chemical changes that occur during the fermentationÌýprocess to produce the final chocolate flavoring precursors will be discussed. Next howÌýthese flavoring precursors interact as a result of the Maillard reaction is also revealed.ÌýChocolate and cocoa confectionery production technology will also be discussed.ÌýStudents will be exposed to the importance and interactions of ingredient componentsÌýand additives that will affect the physicochemical and sensory properties of theÌýproduct. In this course, students will carry out a collaborative hands-on project toÌýimprove their mastery of important factors in cocoa processing and the production ofÌýchocolate products in an innovative and creative way.

STKM6212 Halal Food Technology

This course discusses various aspects of processed food production and cateringÌýservices / halal catering in relation to the 4th industrial revolution concept. Among theÌýfocus areas are the Shariah and Legal Fatwa, guidelines and standards for halal foodÌýproduction and control in accordance with MS1500: 2019 (third revision) and theÌýMalaysian Halal Certification Procedure Manual (MPPHM), the development of halal quality systems, certification and usage of the official halal logo, halal audit, non-conformance report will be emphasized. The legal aspects of food, acts and regulations related to halal food at national and global levels are also discussed. Various issues which focus on halal food technology towards ingredients and food additives such as kod E, gelatin, blood plasma, transglutaminase (TGase), alcohol, genetic modified organism (GMO), cultured meat and others are also discussed. Development of meat-based technology; various ingredients and halal food additives; and advanced molecular techniques to detect porcine DNA based on methods of polymerase chain reaction (PCR), Next Generation Sequencing (NGS), real-time PCR, southern-hybridization PCR and detection based on protein are also emphasized.

STKM6152 Nutrition, Food and Health

This course will discuss the relationship between nutrition, health, and food.ÌýNutritional management and effective food consumption control are essential forÌýoptimum health. A healthy diet is crucial for good health and nutrition, where itÌýprotects against numerous chronic noncommunicable diseases, such as heart disease,Ìýdiabetes, and cancer. A healthy diet encompasses a combination of different foods. Consuming a variety of foods and consuming less salt, sugars, and saturated and trans-fats, are essential for healthy diet.

STKM6033 Science of Fats and Oils
This course discusses fat and oil processing to produce value added products. TheseÌýinclude fractionation, hydrogenation, transesterification, production of emulsifiersÌý(DAG, MAG) and specialty fats (structured lipids), which can be applied and to solveÌýindustrial problems. In addition, polymorphic characteristics of fats and oils and theÌýphysico-chemical changes in fats and oils for example when subjected to heat orÌýoxidation will also be discussed collaboratively. Students will also be exposed to howÌýinnovative and creative manipulation of lipid’s structure can make it useful in differentÌýapplications such as structured lipid, lipid-based emulsifiers, and lipid-based fatÌýreplacers. Lipid digestion will also be discussed. Innovative and up-to-date applicationsÌýof fats and oils will be unveiled using the latest findings based on high-impact journalsÌýeither through discussions in lectures, or by individual or collaborative assignments.

STKM6173 Food Carbohydrate Innovation
This course discusses several aspects of carbohydrate innovation in food processing aimed at producing value-added food products. The discussion begins with an introduction to the importance of carbohydrates in food products as well as the relationship between structure and its properties in providing value in terms of taste, texture, and function. Innovations for several important carbohydrates in food such as starch, cellulose, glucans, pectin, sugar alcohols, fructans and inulin, chitin, and chitosan as well as carbohydrates from microbial and marine algae will be discussed in depth. Emphasis will be given from the aspects of source, preparation process,Ìýmodification technology, structure and properties of the carbohydrates produced. ForÌýeach of these carbohydrates, its application in various food products such as in breadÌýproduction, dairy, beverages, confectionery, frozen food, and food packaging will beÌýdiscussed comprehensively. At the end of this course, students will have theÌýopportunity to propose innovations and applications of sustainable and commerciallyÌývalue-added carbohydrate food products.

STKM6732 Food Packaging and Shelf Life
This course covers the critical and scientific discussion of food packaging techniques.ÌýConsequently, aspects related to food degradation and reaction rates, shelf life andÌýshelf life prediction will be instructed theoretically and practically. The course scopeÌýwill collaboratively and effectively deliberate on the issues, trends and challenges facedÌýby the food industries regarding food packaging in terms of safety and enforcement.ÌýAlso, the safety and pollution of packaging materials will also be covered. The studentsÌýwill be exposed to the latest technologies evolving in food packaging industriesÌýincluding edible food packaging, biodegradable packaging, active packaging andÌýsmart packaging.

STKM6023 Protein Product Technology
This course discusses the scientific and technological aspects of animal, plant andÌýmicrobial protein. Emphasis will be given to animal protein technology and innovationÌýespecially on meat, milk and eggs. The scientific aspects include microbial quality,Ìýchemical, biochemical and the physical properties of these proteins. TechnologicalÌýaspects include meat, milk and egg-based product processing technology with relationÌýto the 4th industrial revolution concept. The production and usage of side productsÌýsuch as fats, leather, egg shells, whey and lactose will also be discussed collaboratively.ÌýBesides, protein technology from plant and microbial (single cell protein) based willÌýalso be discussed with focus on vegetarian / vegan consumers.

STKM6973 Research Project I
This course aims to expose students to the nature of research by training the studentsÌýto study a specific research topic in the studied programme, either food science orÌýnutrition. Students are required to conduct a systematic information search and needÌýto deeply understand the essence of the methodology and literature review conducted.ÌýAt the end of the semester, students are required to submit the research report ofÌýchapters 1-3, which comprises of research introduction, literature review andÌýmethodology for an evaluation.

STKM6986 Research Project II
This course is the second phase of a research project in which the students will gainÌýexperience in conducting research in a specific area that has been selected during theÌýResearch Project I course. Research to be performed on a hands-on basis includesÌýlaboratory or community survey, observing and analyzing data. The results of theÌýresearch will be reported in the form of a dissertation according to the format outlinedÌýby ÿÈÕ´óÈüapp, which then needs to be presented and defended in an oral examination.

• Bachelor’s Degree in relevant field with minimum CGPA 2.50 or equivalent, from any institutions of higher learningÌý recognized by the ÿÈÕ´óÈüapp Senate;Ìýor
• Bachelor’s Degree in relevant field with minimum CGPA 2.00 – 2.49 or equivalent, with minimum of 5 years working experience or research project in relevant field. Proof of the working experience of a foreign candidate should be acknowledge by the embassy of the respective country;Ìýor
• Fulfill Accreditation of Prior Experiential Learning (APEL A) for local candidates only:
  • should be more than 30 years of age in the year of application; and
  • possess at least STPM or diploma in relevant field or other equivalent qualification recognized by the Government of Malaysia and approved by the ÿÈÕ´óÈüapp Senate; and
  • possessÌýa certificate of MQA APEL with MQF Level 7
• An international student shall obtain minimum results of either
  • TOEFL iBT score 46 or
  • IELTS band 5.5 or
  • PTE score 51 or
  • CEFR band B2 or
  • MUET band 4 or
  • Higher Education English Test (HEET) score 7 or
  • An international student who comes from a country where English is the official language, orÌýwho has obtained academic qualifications from any institution of higher learning that uses English as the medium of instruction may be exempted from the requirement for HEET / TOEFL / IELTS)

1. Food Technologist Officer
2. Lecturer
3. Research Officer
4. Quality Officer
5. Scientist