Course Details

• Credit: 2
• Semester: 2
• Prerequisites: none

Synopsis

This course covers the chemistry and technology of two important commodities in Malaysia, namely, starch (with emphasis on sago starch) and commercial oils/fats (with emphasis on oil palm). Applications of relevant chemical and physical principles in food formulation and processing will be discussed.

Course Objective

This course is designed to expose undergraduates to the chemistry, processing and technological aspects of the primary commodities in Malaysia; with special emphasis on sago and palm oil.

Course Content

Lectures:
 ➤ Chapter 1: Introduction for Chemistry and Technology of Starch
 ➤ Chapter 2: Modification of Starch Functions
 ➤ Chapter 3: Starch Selection and Applications
 ➤ Chapter 4: Physicochemical Properties and Applications of Sago Starch
 ➤ Chapter 5: Introduction to Fats and Oils Chemistry and Technology
 ➤ Chapter 6: Oil Production
 ➤ Chapter 7: Oil Refining and Modification
 ➤ Chapter 8: Processing and Utilisation of Palm Oil

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the composition, structure, physical and chemical properties, processing and modification of starch and fats/oils.
2. Relate processing and modification to physico-chemical properties, functional properties, storage and product quality/stability of starch and fat/oil.