FST3840 Food processing
Faculty of Science
FST3840 Food processing is a level 3, 6-credit-point, undergraduate unit from the Faculty of Science, offered in 2022 in Semester 2 at Malaysia. It has no prerequisites and unlocks 1 unit.
- Credit points
- 6
- Offered in 2022
- Semester 2
- Malaysia
- Assessment
- Exam 50%
- and 3 other tasks
This is the 2022 handbook entry. See the 2027 entry.
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Requisites
Before FST3840
No prerequisites or corequisites besides the enrolment rules below.
After FST3840
1 unit list FST3840 as a prerequisite or corequisite.
Overview
Processed foods are increasingly popular around the world owing to their convenience, extended shelf life, and palatability. This unit introduces you to food processing principles that group physical food processes into basic unit operations such as fluid flow, heat transfer, drying, evaporation, contact equilibrium processes, mechanical separations, size reduction and mixing. After this, the unit expands on various processing techniques that transform raw materials into foods that are safe (chemically and microbiologically), nutritious, convenient and attractive to consumers. You will gain a theoretical and practical understanding of the techniques used in the processing of various food groups. You will become familiar with the physical processes and equipment used in processing of various food groups.
Offerings in 2022
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Malaysia | On campus |
Assessment
- Laboratory reportsReport25%
- Online assessmentOther20%
- Assignment5%
- Examination (2 hours and 10 minutes)Exam50%
Learning outcomes
When you finish this unit, you should be able to:
- 1
Demonstrate theoretical and practical knowledge of the various processing technologies that are used to transform raw materials into nutritious, safe and attractive food products;
- 2
Demonstrate knowledge of food processing equipment;
- 3
Explain the scientific basis of the various food processing unit operations;
- 4
Select the appropriate processing techniques for different foods;
- 5
Assess the effects of various processing techniques on food quality, safety and nutrition;
- 6
Keep up to date with new and emerging technologies in food processing;
- 7
Demonstrate advanced scientific report writing skills.
Workload and teaching
- Laboratories27 hours
- Workshops12 hours
- Teaching approachActive learning
- One one-hour lecture
- One one-hour workshop and
- Equivalent to one-hour supported independent study per week, plus
- 27 hours of laboratory work and presentation time per semester
Blended learning mode
Learning resources
Recommended resources
Berk, Z. (2009) Food process engineering and technology. Burlington, MA: Academic Press. Chandan, R.C. and Kilara, A. (2016)
Dairy processing and quality assurance. West Sussex: John Wiley & Sons. Hernandez, E.M. and Kamal-Eldin, A. (2013).
Processing and nutrition of fats and oils. Chicago: Wiley Blackwell. Hui, Y.H. (2012)
Handbook of meat and meat processing. Boca Ration: CRC Press. Hui, Y.H., Nip, W-K., Rogers, R.W. and Young, O.A. (2001)
Meat science and applications. New York: Marcel Dekker. Jongen, W. (2002) Fruit and vegetable processing: Improving quality. Cambridge: Woodhead Publishing. O’Brien, R.D. (2004)
Fats and oils formulating and processing and processing for applications. Boca Raton: CRC Press. Walstra, P., Wouters, J.T.M. and Geurts, T.J. (2006)
Dairy science and technology. Boca Raton: CRC Press.
Contacts
- Unit Coordinators
- Dr Choo Wee Sim
- Chief Examiners
- Dr Choo Wee Sim
Common questions
What are the prerequisites for FST3840?
FST3840 has no prerequisites, but enrolment rules apply.
What can I take after FST3840?
FST3840 is a prerequisite or corequisite for 1 unit, including FST3850.
When is FST3840 offered?
In 2022, FST3840 runs in Semester 2 at Malaysia.
Does FST3840 have an exam?
Yes. The exam is worth 50% of the final mark, alongside 3 other tasks.