FST1800 Fundamentals of food and sensory science
Faculty of Science
FST1800 Fundamentals of food and sensory science is a level 1, 6-credit-point, undergraduate unit from the Faculty of Science, offered in 2027 in Semester 1 at Malaysia. It has no prerequisites and unlocks 2 units, leading on to 6 units in all.
- Credit points
- 6
- Offered in 2027
- Semester 1
- Malaysia
- Assessment
- Exam 60%
- and 3 other tasks
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Requisites
Before FST1800
No prerequisites or corequisites.
After FST1800
2 units list FST1800 as a prerequisite or corequisite.
Overview
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. You 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.
Offerings in 2027
| Teaching period | Campus | Mode |
|---|---|---|
| First semester | Malaysia | On campus |
Assessment
- On-line quizQuiz / Test10%
- Group written assignmentWritten10%
- Laboratory reportDemonstration20%
- Examination (2 hours and 10 minutes)Examination60%
Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.
Learning outcomes
When you finish this unit, you should 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.
Workload and teaching
- Workshops11 hours
- Laboratories15 hours
- Teaching approachActive learning
3 hours of laboratory practicals (5 weeks);
1 hour workshop (11 weeks) and
9-10 hours of independent study per week (12 weeks).
Blended learning mode consisting of lectures, workshops and laboratory classes.
A 3- hour pre-recorded lecture per week and 1 -hour workshop per week will be conducted to deliver the key information and basic food science and technology concept. A 3-hour laboratory session to experimentally test the concept learned in lectures.
Learning resources
Required resources
Potter, N.N. and Hotchkiss, J. H. (1995). Food Science, 5th edition. Springer. USA.
Vickie A Vaclavik, Elizabeth W. Christian (2014). Essentials of Food Science, 4th Edition. Springer. USA. Mian N Riaz, Muhammad M Chaudry (2004). Halal Food Production. CRC Press, USA.
Additional resources: Harry T Lawless, Hildegarde Heymann (2010). Principles and Practices2nd Edition. Springer. USA
Contacts
- Chief Examiners
- Dr Lee Yee Ying
- Unit Coordinators
- Dr Lee Yee Ying
Common questions
What are the prerequisites for FST1800?
FST1800 has no prerequisites.
What can I take after FST1800?
FST1800 is a prerequisite or corequisite for 2 units, including FST2810 and FST3830. Those lead on to 6 units in all.
When is FST1800 offered?
In 2027, FST1800 runs in Semester 1 at Malaysia.
Does FST1800 have an exam?
Yes. The exam is worth 60% of the final mark, alongside 3 other tasks.