Food Tech Curriculum Structure 2017/2018
Level | Semester I | Semester II | ||||||
Code | Course Name | Unit | Code | Course Name | Unit | |||
T | E | T | E | |||||
100 | IEK101 | Chemical Process Calculations | 3 | - | IMG103 | Food Chemistry | 3 | - |
IMK103 | Introduction to Food Science and Technology |
2 | - | IMG111 | Food Microbiology I | 3 | - | |
IUK108 | Statistics with Computer Applications |
4 | - | IMK105 | Biochemistry | 2 | - | |
IUK191 | Mathematics I | 4 | - | IMK106 | Introduction to Food Engineering | 2 | - | |
KOT122 | Organic Chemistry I | 4 | - | IMK113 | Management of Halal Food | - | 3 | |
KAT245 | Analytical Chemistry I | - | 4 | |||||
17 | 0 | 10 | 7 | |||||
200 | IMG203 | Chemical Food Analysis | 3 | - | IMG204 | Instrumental Food Analysis | 3 | - |
IMG222 | Food Microbiology II | 3 | - | IMG223 | Food Processing Technology of Animal-Based Products | 4 | - | |
IMK225 | Unit Operations in Food Processing | 3 | - | IMK209 | Physical Properties of Food | - | 2 | |
ZCA101 | Physics (Mechanics) | 4 | - | IMK226 | Post Harvest Technology of Fruits and Vegetables | - | 2 | |
IBK104 | Fundamentals of Bioprocess Technology | - | 3 | IUK208 | Experimental Design and Computer Applications | - | 3 | |
IMK221 | Food Ingredient | - | 3 | |||||
KFT233 | Physical Chemistry I | - | 4 | |||||
13 | 10 | 7 | 7 | |||||
300 | IMG322 | Food Sensory Evaluation | 2 | - | IMA321 | Food Technology Industrial Training* |
6 | - |
IMG224 | Processing Technology of Plant-Based Food Products | 4 | - | |||||
IMK316 | Food Quality Management and Food Regulations |
3 | - | |||||
IMK319 | Nutrition | 2 | - | |||||
IBK316 | Food Bioprocess Technology | - | 3 | |||||
IMK320 | Functional Foods | - | 3 | |||||
11 | 6 | 6 | 0 | |||||
400 |
IMA411 | Food Technology Research Project** |
8 | - | IMA411 | Food Technology Research Project** |
8 | - |
IMK404 | Food Product Development | 3 | - | IUK303 | Industrial Waste Management | - | 3 | |
IMK407 | Food Safety | 3 | - | IBG214 | Enzyme Technology | - | 4 | |
IMG405 | Food Packaging | - | 3 | IMK410 | Food Borne Pathogens | - | 3 | |
IMK421 | Primary Products Technology | - | 2 | |||||
10 | 5 | 4 | 10 | |||||
Note that T is core and E is elective. **Course is offered over 2 semesters (unit counted per semester is 4) *Per course, the student needs to achieve a minimum grade of D- or 0.67 for all courses to pass the course. *To graduate, the student needs to obtain a minimum of Cumulative Grade Point Average (CGPA) of 2.00 or C. The student also needs to maintain a CGPA of 2.00 or C for all core courses. |
- Hits: 14181