FACULTY OF FOOD SCIENCE AND NUTRITION

Course Name: ENZYMES IN FOOD PROCESSING

Course Code: NP30403

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, as well as theories and exposure in measuring enzymatic activities. In addition, this course also exposes students in the determination of enzyme activities. In the other hand, the applied aspects focusing on the enzymes utilized by food industry, specifically in different major food industries such as milk and cheese, fish and meat, starch and sugar industry.

CLO1: Explain the chemical nature, kinetic properties, assays and influences of enzyme activity towards the application in food related discipline (C3, PLO1).

A narrated ppt video for a lecture on few categories of enzymes for food industries

Students are required to download and listen to the whole video, and ask questions in Forum set for this lecture at SmartUMSv3, if there is any.

Course Name: COMMERCIAL FOOD PREPARATION

Course Course: NF30203

Course Synopsis: This course is one of important areas in operation of foodserivce establishment. It is to give exposure to the student in a dining service in commercial food preparation inclusive of technical skill and knowledge of service and kitchen operation. Students are given hands on experience in organizing foodservice event/function from its planning until event’s execution

CLO 1-Distinguish on the advanced theories and technical knowledge of both kitchen and service operation.(C4, PLO1)

CLO 2- Prepare an operation plan that encompasses the whole aspect of an actual commercialized foodservice operation (kitchen and service). (A4, PLO5)

CLO 3- Demonstrate practical skills in preparing food and beverage fit for commercial purposes as well as in table service (P4, PLO2)

CLO 4-Integrate entrepreneurial competence in a commercial foodservice operation. (A4, PLO8)

Course Name: DIET THERAPY

Course Code: NE40102

Course Synopsis: This course discusses the role of diet in the prevention and treatment of disease.

Brief description of presentation submitted: The presentation focuses on online assessment of this course. The assessment includes quiz, mid sem examination and assignment.

Course Name: COMMERCIAL FOOD PREPARATION

Course Code: NF30203

Course synopsis: This course is to give exposure to the students to variety of foodservice establishment. Students are taught how to entertain their customers for type of food service available and dining service available. Practical training will be conducted at training restaurant or "mock restaurant"

CLO: (1) Distinguish on the advanced theories and technical knowledge of both kitchen and service operation (C4, PLO1). (2) Prepare an operation plan that encompasses the whole aspect of an actual commercialized foodservice operation (kitchen and service) (A4, PLO5). (3) Demonstrate practical skills in preparing food and beverage fit for commercial purposes as well as in table service (P4, PLO2). (4) Integrate entrepreneurial competence in a commercial foodservice operation. (A4, PLO8)

* A few adjustments have to be made in order to accommodate both student and lecturer low internet connectivity (Fully asynchronous method)

Brief description of experiences / presentation submitted: The conduct of commercial food preparation class using full asynchronous teaching and learning via SmartUMS and other platforms