This course provides an overview of fundamental knowledge in food and nutrition. Students will learn about nutrition standards and guidelines in Malaysia, nutrient requirements and function in humans, digestion and absorption of each nutrient in relation to the intake of a well-balanced and healthy diet, health risks of over consumption and deficiency of various nutrients.

This course introduces students to the importance of food analysis as chemical compositions of foods are used to determine the nutritive value, functional characteristics & acceptability of the food products. Students will be taught on preparation of chemicals & instruments to conduct the analyses. Analytical errors including those arising from impurity of chemicals, instruments & methods used will also be discussed. Students will learn how to report their laboratory results, findings & calculations. Proximate analyses, as well as the theory & suitable methods to determine moisture, ash, protein, lipid, carbohydrate, mineral and vitamin contents will also be explained. Students will also be exposed to specific instruments including AAS, GC, HPLC, etc., to analyse specific or basic components that make up our major food components.

This course discusses the basic statistical concepts including parametric and non-parametric tests. The practical component includes demonstrations and tutorials on statistical analyses using software. The software used is SPSS, which is one of the common statistical software used in academic research and industries.

This course exposes students to a few physical properties commonly used in characterization of food products. The contents help the students to understand the relationship between physical and functional properties of raw, semi-finished and processed food to obtain products with desired shelf life and quality. It also provides fundamental knowledge required in understanding advance courses offered in 2nd and 3rd year, such as Unit Operation in Food Processing and Food Engineering

The importance in offering of this course since it describes and explains the importance of different techniques of food processing and preservation. It measures the effects of those technologies towards food attributes through knowledge on the technical skills to work in a hygienic way in various aspects of food processing and preservation.

This course will introduce and expose the student to the concept and fundamental pillars of IR4.0 in particular, the knowledge digitization and machine learning. The student will also be introduced to the systematic and structural outline in conducting research including data acquisition, research problem formulation, conducting experiment, data analysis and writing scientific and academic manuscript effectively.