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  • Course Description

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Semester 5

Semester V

Food Analysis                                
4 credits                               
Prerequisite(s): General and Organic
Chemistry, Inorganic Chemistry, Food
Chemistry                                              The course offers application of chemical and instrumentation methods in quantitative and qualitative analysis of food component in raw and processed food such as; water, lipid, carbohydrates, protein, vitamin and minerals, food additives, flavor, food contaminant, adulteration in processing and natural food. The course includes the knowledge of food composition, methods of analysis, regulation by regional and international standards of food composition, development methods in food analysis for detection of nutrient constituent. The laboratory work includes gravimetric methods, titrimetry, volumetri and methods in chromatography, spectroscopy and other methods such as immunoassay.


Sensory Evaluation of Food
3 credits
Prerequisite(s): Statistics
Sensory evaluation covers aspects of both theoretical and practical matters. The scopes cover human sensation, sensation process, methods for sensory testing such as Difference Test, Descriptive Analysis with scaling, preference test, and statistical analysis. The course also includes laboratory work which will allow students to practice methods for sensory testing given in the lecture.


Principles of Food Engineering
3 credits
Prerequisite(s): none
This course is a comprehension of food engineering principles and their application in food processing. The course includes unit and dimension,  steam, thermodynamics, mass and energy balances, fluid mechanics, energy and mass transfer, dehydration, evaporation, freezing, thermal processing, extraction, mixing, refrigeration and extrusion.

 

Food Safety and Sanitation
2 credits                               
Prerequisite(s): Biology, Food Microbiology     The course provides the students with the basic knowledge of sanitation in food industry focusing on food contamination sources, microorganisms and their relationship to sanitation, raw material sanitation, sanitation in food processing (seafood, meat and poultry, dairy products, fruit and vegetable, and beverage plant), personal hygiene GMP and quality assurance for effective sanitation


Computer Application                           
2 credits                                   
Prerequisite(s): none                                
The course provides general introduction to computer origin, computer architecture, programming methods and data gathering. The processing units includes the operating system (Windows). Word processing (Microsoft Word), Spread Sheet (Excel) and database (Foxbase), SPSS, Minitab. The program used to process the data is pascal which includes variables, data types, and programming. The laboratory work is also provided to improve the student skills.


Humanities / History Group
3 credits
Prerequisite(s): none 


Civics                                                      
3 credits
Prerequisite(s): none