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 2020 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 2020
- Semester 1
- Malaysia
This is the 2020 handbook entry. See the 2027 entry.
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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 2020
| Teaching period | Campus | Mode |
|---|---|---|
| First semester | Malaysia | On campus |
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
- 3 hours of lectures per week
- 3 hours of laboratory practicals per week
Contacts
- Unit Coordinators
- Dr Lee Yee Ying
- Chief Examiners
- Dr Lee Yee Ying