iTEL: All courses

This course is the continuation of NN00206 Research Project 1, where students are required to complete their ongoing research project. In this course, students will focus on laboratory analyses and/or field work. It is the students’ responsibility to consult their supervisor regarding the final year project (FYP). At the end of the project, students will report their findings in the form of a FYP report, which will be submitted for examination by two examiners (not including the supervisor). The examiners shall be appointed by the course coordinator. All FYP reports submitted for examination must adhere to the scientific writing style and standards approved by UMS. Each student will be called to defend his/her FYP report in an oral examination, which will be conducted after submission of the report. After that, students are expected to do corrections as recommended by the supervisor and examiners.

Teacher: KHOR BAN HOCK Dr.Teacher: NOOR ATIQAH AIZAN BINTI ABDUL KADIR Dr.Teacher: SYLVESTER BIN MANTIHAL Dr.Teacher: SITI FARIDAH BINTI MOHD AMIN Ts. Dr.

MP12303 RESEARCH METHODOLOGY [1-2025/2026]

Fakulti Sains Makanan dan Pemakanan

NT40103 PERUNDANGAN & PIAWAIAN MAKANAN [1-2025/2026]

NT40102 PERUNDANGAN DAN PIAWAIAN MAKANAN [1-2025/2026]

Fakulti Sains Makanan dan Pemakanan

Preview Course

Teacher: CHAN PEI TENG Dr.Teacher: LEE JAU SHYA Professor Madya Dr.

NT40102 PERUNDANGAN DAN PIAWAIAN MAKANAN [1-2025/2026]

Teacher: HO AI LING Dr.Teacher: MOHAMAD NORISHAM BIN MOHAMAD ROSDI Dr.Teacher: CHYE FOOK YEE Professor Dr.

NT32103 KESELAMATAN DAN JAMINAN KUALITI MAKANAN [1-2025/2026]

This course emphasizes on the importance of food safety and quality assurance for the food industry. Among the food safety programs discussed include Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practice (GMP), ISO 22000 and Food Hygiene. In addition, students will be introduced with various aspects of quality assurance and its roles in food industry particularly on certain high-risk foods such as poultry and meat products, dairy products and vegetables/fruits. The basic tools of statistical quality control on sampling, inspection, and data organization are made palatable by using examples from the food industry to provide students with case study and promote critical thinking on quality issues. A variety of quality attributes and analytical techniques on objective evaluation based on instrumental measurement are also discussed.

Teacher: YANTY NOORZIANNA BINTI ABDUL MANAF Dr.Teacher: NORLIZA BINTI JULMOHAMMAD Professor Madya Dr.Teacher: WOLYNA BINTI PINDI Professor Madya Dr.