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![NB20502 ENZIMOLOGI MAKANAN [1-2023/2024]](https://itel.ums.edu.my/pluginfile.php/409331/course/overviewfiles/Screenshot%202023-10-10%20at%201.02.37%20PM.png)
NB20502 ENZIMOLOGI MAKANAN [1-2023/2024]
The historical uses of enzymes to make beer, wine, cheese and bread are fine examples of the industrial exploitation on its catalytic function and selectivity. This course covers the basic and applied aspects of the enzymology to food systems. The basic aspects of the course include the basic enzyme properties, factors that affect enzyme activity and methods of measuring enzymatic activities. In the other hand, the applied aspects focusing on the enzymes utilized by food industry, specifically in different major food industried such as milk and cheese, fish and meat, starch and sugar industry.
![NB20502 ENZIMOLOGI MAKANAN [2-2022/2023]](https://itel.ums.edu.my/pluginfile.php/29320/course/overviewfiles/NB20502%20cover%20page.png)
NB20502 ENZIMOLOGI MAKANAN [2-2022/2023]
The historical uses of enzymes to make beer, wine, cheese and bread are fine examples of the industrial exploitation on its catalytic function and selectivity. This course covers the basic and applied aspects of the enzymology to food systems. The basic aspects of the course include the basic enzyme properties, factors that affect enzyme activity and methods of measuring enzymatic activities. In the other hand, the applied aspects focusing on the enzymes utilized by food industry, specifically in different major food industried such as milk and cheese, fish and meat, starch and sugar industry.
![NB30903 KEJURUTERAAN MAKANAN [1-2023/2024]](https://itel.ums.edu.my/pluginfile.php/409337/course/overviewfiles/360_F_491251206_bZS0UubDoFvcxOlbtf2Nph7CMM35Cn0w.jpg)
NB30903 KEJURUTERAAN MAKANAN [1-2023/2024]
This course will cover the fundamentals of food engineering based on the basic engineering principles to several applications in food processing. From the engineering aspect, student will learn the basic concepts and solving problems in mass and energy balance, thermodynamics, fluid flow and heat transfer. The principles and technique related to food processing such as drying, evaporation, thermal processing, food chilling and freezing as well as food rheology are discussed under application of food engineering.
![NB31003 PEMPROSESAN MAKANAN NOVEL [2-2022/2023]](https://itel.ums.edu.my/pluginfile.php/37066/course/overviewfiles/Course%20Image.jpg)
NB31003 PEMPROSESAN MAKANAN NOVEL [2-2022/2023]
This course will discuss an overview on several thermal and non-thermal processes such as ohmic heating, Pulsed Electric Field (PEF), High Hydrostatic Pressure (HPP), ionizing irradiation, UV light and etc. Their respective principles, potential applications, advantages and disadvantages of each technique will be discussed. This course enables students to catch up with latest technology involved in food processing.
![NE30603 PENGURUSAN PENJAGAAN KESIHATAN [2-2022/2023]](https://itel.ums.edu.my/pluginfile.php/37594/course/overviewfiles/NE30603%20FEATURE%20PIC.png)
NE30603 PENGURUSAN PENJAGAAN KESIHATAN [2-2022/2023]
“This course is about the administration, organization and delivery of health care in Malaysia. It covers the organizational structures, types of governance, and management issues of the Malaysian health care system"
![NE30803 KESELAMATAN DAN PERATURAN MAKANAN [2-2022/2023]](https://itel.ums.edu.my/pluginfile.php/37600/course/overviewfiles/Food%20Safety.jpeg)
NE30803 KESELAMATAN DAN PERATURAN MAKANAN [2-2022/2023]
The course emphasis is on importance of food safety and legislative systems in ensuring foods sold in the market are safe and achieve certain minimum standards. The content covers food policy and regulations in the country (Food Act 1983 and Food Regulations 1985) as well as other international standards or guidelines by international organizations such as Codex Alimentarius Commission (CAC), World Health Organization (WHO) and Food & Drug Administration (FDA) for global trade in foods. Students will be exposed to food safety and quality system (GMP, HACCP, ISO 22000, Halal) and guidelines on import requirements of some countries. 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. Graduate competency on legislative issues and standards of foods is important to ensure food produced follow strictly to the specification and standards, either for domestic uses or export markets.
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