Food Tech Curriculum Structure 2020/2021
| Level | Semester I | Semester II | ||||||||||||||||||||
| Code | Course Name | Unit | Code | Course Name | Unit | |||||||||||||||||
| T | E | T | E | |||||||||||||||||||
| 100 | IMK103 | Introduction to Food Science and Technology | 2 | - | IMA116 | Persuasive Oral Presentation for Food Technology | 2 | - | ||||||||||||||
| IMK114 | Introduction to Food Physics | 3 | - | IMA117 | Basic Scientific Communication for Food Technology | 2 | - | |||||||||||||||
| IUK108 | Statistics with Computer Applications | 4 | - | IMG103 | Food Chemistry |
3 | - | |||||||||||||||
| IUK191 | Mathematics I | 4 | - | IMG111 | Food Microbiology I | 3 | - | |||||||||||||||
| KOT122 | Organic Chemistry I | 4 | - | IMK106 | Introduction to Food Engineering | 3 | - | |||||||||||||||
| IMK113 | Management of Halal Food | - | 3 | |||||||||||||||||||
| KAT245 | Analytical Chemistry I | - | 4 | |||||||||||||||||||
| 17 | 0 | 13 | 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 | |||||||||||||||
| IMK227 | Biochemistry | 3 | - | IMK226 | Post Harvest Technology of Fruits and Vegetables | - | 3 | |||||||||||||||
| IBK104 | Fundamentals of Bioprocess Technology | - | 3 | IMK228 | Primary Products Technology | - | 2 | |||||||||||||||
| IMK221 | Food Ingredient | - | 3 | IUK208 | Experimental Design and Computer Applications | - | 3 | |||||||||||||||
| KFT233 | Physical Chemistry I | - | 4 | |||||||||||||||||||
| 12 | 10 | 7 | 10 | |||||||||||||||||||
| 300 | IMG324 | Processing Technology of Plant-Based Food Products | 4 | - | IMA325 | Food Product Development | 3 | - | ||||||||||||||
| IMG329 | Sensory Science | 3 | - | IMK326 | Food Safety | 3 | - | |||||||||||||||
| IMK316 | Food Quality Management and Food Regulations |
3 | - | IBG214 | Enzyme Technology | - | 4 | |||||||||||||||
| IMK327 | Human Nutrition | 3 | - | IMG328 | Food Packaging | - | 3 | |||||||||||||||
| IBK316 | Food Bioprocess Technology | - | 3 | IMK320 | Functional Foods | - | 3 | |||||||||||||||
| IUK303 | Industrial Waste Management | - | 3 | |||||||||||||||||||
| 13 | 3 | 6 | 13 | |||||||||||||||||||
| 400 |
IMA422 | Food Research Final Project | 4 | - | IMA423 | Food Technology Industrial Training* |
6 | - | ||||||||||||||
| IMK410 | Food Borne Pathogens | - | 3 | |||||||||||||||||||
| IMK424 | Food Defense | - | 2 | |||||||||||||||||||
| IMK425 | Food Structure | - | 2 | |||||||||||||||||||
| 4 | 7 | 6 | 0 | |||||||||||||||||||
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Note that T is core and E is elective. *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 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. Summary of University Requirement Courses
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