PEMBUATAN MAKAN AN BACELOR SAIN S OPERASI · 2020. 3. 14. · Maklumat Am/ General Information ... utama industri hiliran pertanian dan penyumbang utama ekonomi negara. Bidang ini

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BUK U PA N DUA N PRO GRA M

Pr og r a m m e Ha nd Book

BACELOR SAINS OPERASI

PEMBUATAN MAKANAN

B A C H EL O R O F SC I EN C E I N F O O D

M A N U F A C T U RI N G O P ERA T I O N S

FAKULTI SAINS DAN TEKNOLOGI MAKANAN F a c u l t y o f F o o d Sc i e n c e a n d T e c h n o l o g y

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FAKULTI SAINS DAN TEKNOLOGI MAKANAN/ FACULTY OF FOOD SCIENCE AND TECHNOLOGY Maklumat Am/ General Information Ditubuhkan dalam tahun 1982, Fakulti Sains dan Teknologi Makanan merupakan Fakulti yang aktif dan mempunyai reputasi tinggi sebagai sebuah Fakulti yang terbaik di Universiti Putra Malaysia. Fakulti ini mempamerkan dasar visi penubuhan Universiti untuk memenuhi keperluan negara dalam bidang sains dan teknologi makanan serta pengurusan dan khidmat makanan melalui pengajaran, penyelidikan, dan perkhidmatan profesional. Visi ini telah direalisasikan secara sistematik oleh kakitangan akademik dan sokongan Fakulti yang sangat komited dan sentiasa berkongsi pendapat dengan saintis di institusi akademik dan penyelidikan, industri dan pelanggan. Tiga tunjang utama Fakulti adalah Jabatan Sains Makanan, Jabatan Teknologi Makanan, dan Jabatan Pengurusan dan Khidmat Makanan. Ketiga-tiga Jabatan mengamalkan kesepaduan persekitaran kerja yang interaktif di mana pendekatan sinergetik digunakan dalam menyumbang kepada kecemerlangan Fakulti Sains dan Teknologi Makanan. Established in 1982, the Faculty of Food Science and Technology is an active faculty which is highly regarded as one of the best faculties at Universiti Putra Malaysia. The faculty depicts the foundations of the vision for the establishment of the university to fulfill the nation's needs in the field of food science and technology as well as food management and services through teaching, research and professional services. This vision has been systematically realized by academic and supporting faculty staff whom are highly committed and frequently share ideas with scientists at academic and research institutions, industry and clients. The three main pillars of the Faculty are the Department of Food Science, Department of Food Technology and the Department of Food Service and Management. All three departments have an integrated interactive working environment whereby a synergetic approach is adopted to contribute to excellence in the Faculty of Science and Technology. Maklumat Program/ Program's Information Bidang pembuatan makanan memainkan peranan yang penting sebagai tunjang utama industri hiliran pertanian dan penyumbang utama ekonomi negara. Bidang ini memerlukan ramai tenaga mahir yang dapat mengendalikan operasi pembuatan makanan. Justeru, program Bacelor Sains Operasi dan Pembuatan Makanan direkabentuk khas untuk memenuhi keperluan tenaga mahir dalam industri berkenaan. Program ini mengandungi 131 kredit iaitu 3 tahun di Universiti (105 kredit) dan 1 tahun di industri pembuatan makanan (26 kredit). Program ini bukan sahaja menekankan aspek ilmu pengetahuan sahaja, malah pelajar akan didedahkan kepada operasi pembuatan makanan yang sebenar di dalam industri besar selama setahun (dua semester). Latihan industri ini akan memberikan impak yang lebih besar kerana pelajar bukan sahaja berpengetahuan, tetapi juga berpengalaman dalam sektor pembuatan makanan yang memberikan mereka peluang yang lebih cerah untuk mendapatkan pekerjaan selepas graduasi.

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Food manufacturing plays a crucial role as the main stream in the downscale of agricultural industry and contributes to the nation's economy. This field requires more skilled human resource that can manage the operational food manufacturing. Hence, Bachelor of Science in Food Manufacturing Operations is developed fulfill the needs for skilled workers in the designated field. This program has 131 credits to be completed, which comprises of 3 years in the university (105 credits) and 1 year in the food manufacturing industry (26 credits). The program is not only focused on the knowledge aspect, but the students will be exposed to the real working environment in the food manufacturing operations for a year (2 semesters). This prolonged industrial training will give a bigger impact to the students in terms of food manufacturing knowledge and experience, giving them better opportunity to secure a job after graduation. Pengurusan Fakulti/ Faculty Management Dekan/ Dean Prof. Dr. Nazamid Saari Timbalan Dekan (Akademik dan Hal Ehwal Pelajar)/ Deputy Dean (Academic & Student Affairs) Prof. Madya Dr. Sharifah Kharidah Syed Muhammad Timbalan Dekan (Siswazah, Penyelidikan & Inovasi)/ Deputy Dean (Postgraduate, Research & Innovation) Prof. Madya Dr. Norhayati Hussain Timbalan Dekan (Pembangunan dan Jaringan)/ Deputy Dean (Development and Networking) Prof. Madya Dr. Maimunah Sanny Ketua Jabatan Sains Makanan Head/ Department of Food Science Prof. Madya Dr. Anis Shobirin Meor Hussin Ketua Jabatan Teknologi Makanan Head/ Department of Food Technology Prof. Madya Dr. Chong Gun Hean Ketua Jabatan Pengurusan dan Khidmat Makanan/ Department of Food Service and Management Prof. Madya Dr. Roselina Karim Ketua Penolong Pendaftar/ Head Registrar Assistant Pn. Sarah Salwah Adnan

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SKEMA PENGAJIAN PAKEJ ELEx UNTUK PROGRAM 4 TAHUN BERKUATKUASA UNTUK AMBILAN SEPTEMBER 2017 DAN SETERUSNYA

ELEx SCHEME FOR 4 YEARS PROGRAMMES FROM SEPTEMBER 2017 INTAKE AND ONWARDS

MUET

Band

TOEFL/IELTS

Score

CIEP

Level

Graduation Requirements for 4-year

programmes

1 & 2 - 107 3 LPE + 3 CEL + 24 LAX points

3 & 4 TOEFL 500 - 599

IELTS 5.5 - 6.5

108 – 109 2 LPE + 2 CEL + 24 LAX points

5 & 6

TOEFL 600 - 677

IELTS 7.0 - 9.0

-

2 LPE + 1 CEL + 24 LAX points

or

1 LPE + 1 CEL + 24 LAX points (+1 global language)

Sem

4 - Years Programme

MUET/UTEIS 1 & 2

CIEP 107

MUET/UTEIS 3 & 4

CIEP 108 - 109

TOEFL 500 - 599

IELTS 5.5 - 6.5

MUET/UTEIS 5 & 6

TOEFL 600 - 677

IELTS 7.0 - 9.0

Sem 1 BBI2422 6 LAX points 6 LAX points

Sem 2 6 LAX points

CEL2102 BBI2423 CEL2103

Sem 3 BBI2423 BBI2424 BBI2424 / LPE2502 / LPE2402

/ Global Language

Sem 4 BBI2424 6 LAX points 6 LAX points

Sem 5 12 LAX points CEL2103 BBI2424 / LPE2502 / LPE2402

/ Global Language

Sem 6 CEL2103 Choose ONE :

CEL2102/2105/2106/2107 6 LAX points

Sem 7 Choose ONE :

CEL2105/2106/2107 6 LAX points 6 LAX points

Sem 8 6 LAX points 6 LAX points -

Note/ Nota:

Students must follow the prescribed scheme of study based on their MUET results (or equivalent) every semester.

• MUET Band 5 and 6 students can choose to enrol in either one or two BBI courses. If they choose to do one BBI course, they must also enrol in one

global language. • Students who are away on Industrial Training in any semester do not have to

enrol in anycourse or LAX activity for that particular semester. However, they

must enrol in a course or LAX activity in the prior or subsequent semester (subject to course pre-requisites).

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Pelajar mesti mengikut skema pengajian yang dicadangkan berdasarkan keputusan MUET (atau yang setara) bagi setiap semester.

• Pelajar bagi MUET Band 5 dan 6 boleh memilih untuk mendaftar satu atau dua kursus BBI. Jika pelajar memilih satu kursus BBI, mereka harus mendaftar satu kursus bahasa global.

• Pelajar yang mengikuti Latihan Industri dalam mana-mana semester tidak perlu mendaftar sebarang kursus atau aktitiviti LAX bagi semester tersebut. Walaubagaimana pun, mereka harus mendaftar untuk kursus atau aktitiviti LAX dalam semester sebelum atau selepas Latihan Industri (bergantung kepada pra-syarat kursus).

ELEx Package Information/ Maklumat Pakej ELEx

I. BBI Courses [(2+1) credits]/ Kursus BBI [kredit (2+1)]

• BBI 2422 (Reading for Academic Purposes)

• BBI 2423 (Academic Interaction and Presentation)

• BBI 2424 (Academic Writing)

• LPE2402 (Critical Reading Skills) – for MUET Band 5 & 6 students only

• LPE2502 (Creative Writing Skills) – for MUET Band 5 & 6 students only

Note: If students fail in a BBI course, they must repeat and pass the course before they can enrol in a subsequent BBI course.

Nota: Jika pelajar gagal dalam kursus BBI, pelajar harus mengulang dan lulus kursus tersebut sebelum mendaftar kursus BBI yang seterusnya.

II. CEL Courses/ Kursus CEL

• CEL 2102 (Effective Listening and Speaking)

• CEL 2103 (Writing Academic Texts)

• CEL 2105 (Spoken Communication for the Workplace)

• CEL 2106 (Communication for Professional Development)

• CEL 2107 (Written Business Communication)

Note: If students obtain LEVEL 1, they must repeat and pass the course (LEVEL 2 and above).

Nota: Jika pelajar mendapat TAHAP 1, pelajar harus mengulang dan lulus kursus tersebut (TAHAP 2 dan ke atas).

III. LAX

• LAX (6 points or 12 points); 1 point = 2 hours per week

• 6-point LAX = 6 weeks x 2 hours per week

• 12-point LAX = 12 weeks x 2 hours per week

Note: If students obtain TM (Tidak Memuaskan/Unsatisfactory), they must enrol in the same or different LAX activity to replace the failed points. Students must

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ensure that they fulfil the required number of LAX points for graduation.

Nota: Jika pelajar mendapat TM (Tidak Memuaskan), pelajar harus mendaftar dalam kursus yang sama atau aktiviti LAX yang lain bagi menggantikan markah yang gagal. Pelajar mesti memastikan yang mereka memenuhi jumlah markah LAX untuk bergraduat.

IV. Pre-requisites for courses/ Prasyarat bagi kursus

• BBI 2422: MUET Band 1 – 2/equivalent

• BBI 2423: CEL 2102 Level 2 or MUET Band 3 – 4/equivalent

• BBI 2424: Passed BBI 2423

• CEL 2103: Passed BBI 2424 or MUET Band 5 – 6/equivalent

• CEL 2102, 2105, 2106, 2107: No pre-requisite required

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STRUKTUR KURIKULUM/ CURRICULUM STRUCTURE

Nama Program/ Program's Name

: Bacelor Sains Operasi Pembuatan Makanan dengan

Kepujian/ Bachelor of Science in Food Manufacturing

Operations with Honours

Jumlah Kredit Bergraduat/ Graduation Credit Hours

: 131 Jam Kredit/ Credit Hours

Tempoh Pengajian/ Study Duration

: 8 Semester/ Semesters (4 Tahun/ Years)

Matlamat Program/ Objectives of Program

: 1. Tenaga mahir yang berpengetahuan dan berkemahiran teknikal dalam bidang operasi pembuatan makanan serta berkebolehan menyelesaikan masalah bidang operasi pembuatan makanan secara inovatif, kreatif dan beretika. Skilled human resource with technical knowledge in food manufacturing operation that is able to innovatively, creatively and ethically solve food manufacturing operation problems.

2. Profesional yang mampu berkomunikasi dan

menunjukkan keupayaan pengendalian operasi pembuatan makanan serta mempunyai ciri keusahawanan dalam bidang yang diceburi. Professional that is able to communicate and shows capability to manage food manufacturing operation, as well as potraying entreprenurship skill in the respected field.

3. Profesional yang mampu menjalankan penyelidikan dan pembangunan dalam bidang operasi pembuatan makanan. Professionals with capability to conduct research and development in food manufacturing operation.

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Bacelor Sains Operasi Pembuatan Makanan/ Bachelor of Science in Food Manufacturing Operations

36 22 24 12 13 17 9 7 4 4

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Ringkasan Hasil Pembelajaran Program

1. Kursus Universiti/ University Courses (25 Kredit/ Credits)

Nota/ Notes: Kr = Jam Kredit/ Credit Hour, K = Kuliah/ Lecture, A = Amali/ Laboratory, T= Tutorial

2. Kursus Teras/ Core Courses (80 Kredit/ Credits)

KOD KURSUS/ COURSE CODE

NAMA KURSUS/COURSE CODE

Kr K A/T PRASYARAT/

PREREQUISITE

ACT3112 Perakaunan Pengenalan/ Introductory Accounting

4 3 1 Tiada/ None

BB_XXXX Bahasa Global/ Global Language

3 3 0 Tiada/ None

CHM3201 Kimia Organik 1/ Organic Chemistry 1

4 3 1 CHM2000 atau setara/ Or

equivalent

FMO3001 Pengenalan kepada Pembuatan Makanan/ Introduction to Food Manufacturing

2 2 0 Tiada/ None

FMO3101 Perubahan Nutrien dalam Pembuatan Makanan/ Nutrient Changes In Foods Manufacturing

3 3 0 Tiada/ None

FMO3203 Mikrobiologi dan Sanitasi dalam Pemprosesan Makanan/ Microbiology and Sanitation in Food Processing

3 3 0 Tiada/ None

FMO3402 Operasi Unit dalam Pembuatan Makanan/ Unit Operations in Food Manufacturing

3 2 1 FST3401

FMO3801 Pemprosesan dan Pengawetan Makanan/ Food Processing and Preservation

3 2 1 Tiada/ None


NAMA KURSUS/COURSE CODE

Kr K A/T PRASYARAT/ PREREQUISIT

E

BBI2423 Academic Interaction and Presentation/ Interaksi dan Pembentangan Akademik

3 2 1 Lulus BBI2422 atau CEL102

Tahap 2

BBI2424 Academic Writing/ Penulisan Akademik

3 2 1 BBI2424

FCE3204 Kemahiran Berfikir/ Thinking Skills

2 2 0 Tiada/ None

MGM3101 Prinsip Pengurusan/ Management Principles

3 3 0 Tiada/ None

MGM3180 Asas Keusahawanan/ Basic Entrepreneurship

3 2 1 Tiada/ None

PRT2008 Pertanian dan Manusia/ Agriculture and Man

2 2 0 Tiada/ None

SKP2101 Kenegaraan Malaysia/ Malaysian Nationhood

3 3 0 Tiada/ None

SKP2203 Tamadun Islam dan Tamadun Asia/ Islamic Civilisation and Asian Civilisation

2 2 0 Tiada/ None

SKP2204 Hubungan Etnik/ Ethnic Relations

2 2 0 Tiada/ None

QKSxxxx Kokurikulum I/ Co-curriculum I 1 0 1 Tiada/ None

QKSxxxx Kokurikulum II/ Co-curriculum Ii 1 0 1 Tiada/ None

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FMO4301 Pembuatan dan Pengkomersilan Produk Makanan Baharu/ Manufacturing and Commercialization of New Food Products

3 1 2 FMO4801 atau FMO4802

FMO4501 Perundangan dalam Operasi Pembuatan Makanan/ Laws in Food Manufacturing Operations

2 2 0 Tiada/ None

FMO4601 Analisis Produk Makanan/ Analysis of Food Products

3 2 1 Tiada/ None

FMO4602 Kualiti dan Piawaian dalam Pembuatan Makanan/ Food Quality and Standards in Food Manufacturing Industry

3 3 0 Tiada/ None

FMO4701 Pengurusan Rangkaian Bekalan Makanan/ Food Supply Chain Management

3 3 0 MGM 3101

FMO4801 Pembuatan Hasilan Tumbuhan/ Manufacturing of Plant Products

3 2 1 FMO3801

FMO4802 Pembuatan Hasilan Haiwan/ Manufacturing of Animal Products

3 2 1 FMO3801

FMO4959 Disertasi Bacelor/ Bachelor Dissertation

6 0 6 Tiada/ None

FST3111 Kimia Komponen Makanan/ Chemistry of Food Components

3 3 0 Tiada/ None

FST3401 Asas Kejuruteraan Makanan/ Fundamentals of Food Engineering

3 2 1 Tiada/ None

FST3602 Makanan Halal/ Halal Food 2 2 0 Tiada/ None

FST4407 Pengurusan Operasi Loji Makanan/ Operational Management of Food Plant

3 3 0 FST3405 atau FMO3402

FST4408 Pembungkusan Makanan/ Food Packaging

3 2 1 FST3302 atau FMO3801

FST4410 Kejuruteraan Sisa Industri/ Food Industry Waste Engineering Makanan

2 2 0 Tiada/ None

FST4411 Reka Bentuk Loji Makanan/ Food Plant Design

3 3 0 FST3405 atau FMO3801

MGM3113 Gelagat Organisasi/ Organizational Behavior

3 3 0 MGM3101

MGM3211 Prinsip Pemasaran/ Principles of Management

3 3 0 Tiada/ None

MTH3003 Statistik Bagi Sains Gunaan/ Statistics for Applied Sciences

4 3 1 Tiada/ None


3. Kursus Teras di Industri/ Industry Core Courses (26 Kredit/ Credits)

Kod Kursus Nama Kursus Kr K A/T PRASYARAT/

PREREQUISITE

FMO4901 Latihan Industri/ Industrial Training

12 0 12 Tiada/ None

FMO4902 Operasi Industri Pembuatan Makanan/ Operations in Food Manufacturing Industry

14 0 14 Tiada/ None


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SKEMA PENGAJIAN PROGRAM BACELOR SAINS OPERASI PEMBUATAN MAKANAN DENGAN KEPUJIAN / STUDY SCHEME FOR BACHELOR OF SCIENCE IN FOOD MANUFACTURING OPERATIONS

TAHUN 1/ 1ST YEAR

SEMESTER 1/ 1ST SEMESTER

SEMESTER 2/ 2ND SEMESTER


NAMA KURSUS/COURSE CODE Kr K A/T

BBI2423 Academic Interaction and Presentation/ Interaksi dan Pembentangan Akademik

3 2 1

MTH3003 Statistik Bagi Sains Gunaan/ Statistics for Applied Sciences

4 3 1

FMO3001 Pengenalan kepada Pembuatan Makanan/ Introduction to Food Manufacturing

2 2 0

MGM3101 Prinsip Pengurusan/ Management Principles 3 3 0

PRT2008 Pertanian dan Manusia/ Agriculture and Man 2 2 0

SKP2101 Kenegaraan Malaysia/ Malaysian Nationhood 3 3 0

QKSxxxx Kokurikulum I/ Co-curriculum I 1 0 1

JUMLAH/TOTAL 18 15 3



BBI2424 Academic Writing/ Penulisan Akademik 3 2 1

FCE3204 Kemahiran Berfikir/ Thinking Skills 2 2 0

FST3401 Asas Kejuruteraan Makanan/ Fundamentals of Food Engineering

3 2 1

MGM3180 Asas Keusahawanan/ Basic Entrepreneurship 3 2 1

CHM3201 Kimia Organik 1/ Organic Chemistry 1 4 3 1

SKP2203 Tamadun Islam dan Tamadun Asia/ Islamic Civilisation and Asian Civilisation

2 2 0

SKP2204 Hubungan Etnik/ Ethnic Relations 2 2 0

QKSxxxx Kokurikulum II/ Co-curriculum II 1 0 1


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TAHUN 2/ 2ND YEAR





ACT3112 Perakaunan Pengenalan/ Introductory Accounting

4 3 1

FMO3101 Perubahan Nutrien dalam Pembuatan Makanan/ Nutrient Changes In Foods Manufacturing

3 3 0

FMO3203 Mikrobiologi dan Sanitasi dalam Pemprosesan Makanan/ Microbiology and Sanitation in Food Processing

3 3 0

FMO3801 Pemprosesan dan Pengawetan Makanan/ Food Processing and Preservation

3 2 1

FMO4601 Analisis Produk Makanan/ Analysis of Food Products

3 2 1

FST3111 Kimia Komponen Makanan/ Chemistry of Food Components

3 3 0




FMO3402 Operasi Unit dalam Pembuatan Makanan/ Unit Operations in Food Manufacturing

3 2 1

FMO4501 Perundangan dalam Operasi Pembuatan Makanan/ Laws in Food Manufacturing Operations

2 2 0

FMO4801 Pembuatan Hasilan Tumbuhan/ Manufacturing of Plant Products

3 2 1

FMO4802 Pembuatan Hasilan Haiwan/ Manufacturing of Animal Products

3 2 1

FST3602 Makanan Halal/ Halal Food 2 2 0

FST4410 Kejuruteraan Sisa Industri/ Food Industry Waste Engineering Makanan

2 2 0

MGM3211 Prinsip Pemasaran/ Principles of Management 3 3 0


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TAHUN 3/ 3RD YEAR



TAHUN 4/ 4TH YEAR





BB_XXXX Bahasa Global/ Global Language 3 3 0

FMO4301 Pembuatan dan Pengkomersilan Produk Makanan Baharu/ Manufacturing and Commercialization of New Food Products

3 1 2

FMO4602 Kualiti dan Piawaian dalam Pembuatan Makanan/ Food Quality and Standards in Food Manufacturing Industry

3 3 0

FMO4701 Pengurusan Rangkaian Bekalan Makanan/ Food Supply Chain Management

3 3 0

FST4408 Pembungkusan Makanan/ Food Packaging 3 2 1

MGM3113 Gelagat Organisasi/ Organizational Behavior 3 3 0




FMO4959 Disertasi Bacelor/ Bachelor Dissertation 6 0 6

FST4407 Pengurusan Operasi Loji Makanan/ Operational Management of Food Plant

3 3 0

FST4411 Reka Bentuk Loji Makanan/ Food Plant Design 3 3 0

JUMLAH/TOTAL 12 6 6



FMO4902 Operasi Industri Pembuatan Makanan/ Operations in Food Manufacturing Industry

14 0 14




FMO4901 Latihan Industri/ Industrial Training 12 0 12


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SINOPSIS KURSUS/ COURSE SYNOPSIS

FMO3001

PENGENALAN KEPADA PEMBUATAN MAKANAN Introduction to Food Manufacturing

2 (2+0)

Prasyarat/ Prerequisite: Tiada/ None

Kursus ini merangkumi pengenalan kepada industri pembuatan makanan. Komposisi, kaedah pembuatan dan faktor kerosakan makanan dihuraikan. Pembuatan produk makanan dan minuman berasaskan haiwan dan tumbuhan, piawaian dan isu keselamatan makanan ditekankan. This course encompasses introduction to food manufacturing industry. Food composition, manufacturing techniques and factors affecting food spoilage are elaborated. Manufacturing of animal and plant-based foods and beverages, standards and issues on food safety are also emphasized.

FMO3101

PERUBAHAN NUTRIEN DALAM PEMBUATAN

MAKANAN

Nutrient Changes In Foods Manufacturing

3(3+0)


Kursus ini merangkumi fungsi dan kesan nutrien ke atas kesihatan. Perubahan nutrien semasa pembuatan makanan dibincangkan. Kaedah meminimakan kehilangan nutrien semasa pengendalian, pembuatan dan penstoran makanan turut diberi penekanan. This course covers functions and effects of nutrients on health. Nutrient changes during food manufacturing are discussed. Methods to minimize the loss of nutrients during handling, processing and storage of foods are also emphasized.

FMO3203 MIKROBIOLOGI DAN SANITASI DALAM PEMPROSESAN MAKANAN Microbiology and Sanitation in Food Processing

3(3+0)


Kursus ini merangkumi pengenalan kepada mikrobiologi asas serta prinsip kebersihan dan sanitasi dalam industri makanan. Pelbagai aspek sanitasi termasuk pengenalpastian penyakit bawaan makanan, kaedah penentuan kebersihan, teknologi pembersihan dan rekabentuk bersih juga dibincangkan.

This course covers introduction to basic food microbiology and principles of hygiene and sanitation in food industries. Various aspects of sanitation including identifying of food-borne illness, methods to determine hygiene, cleaning technology and sanitary design are also discussed.

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FMO3402

OPERASI UNIT DALAM PEMBUATAN MAKANAN Unit Operations in Food Manufacturing

3(2+1)

Prasyarat/ Prerequisite: FST3401 Kursus ini merangkumi pelbagai kaedah operasi unit pembuatan makanan. Prinsip penggaulan, penurasan, pengemparan, pengekstrakan dan penyemperitan dibincangkan.

This course encompasses various unit operations techniques of food manufacturing. Principles of mixing, filtration, centrifugation, extraction and extrusion are discussed.

FMO3801 PEMPROSESAN DAN PENGAWETAN MAKANAN

Food Processing and Preservation

3(2+1)


Kursus ini merangkumi prinsip dan aplikasi pemprosesan dan pengawetan makanan. Konsep rintangan, pemprosesan suhu tinggi dan rendah, pemprosesan bukan terma, pengeringan serta pemekatan dihuraikan. Kesan pemprosesan terhadap kualiti dan kestabilan produk, pembungkusan dan aditif makanan dibincangkan

This course encompasses the principles and applications of food processing and preservation. Hurdle concept, high- and low- temperature, non-thermal, drying and evaporation processes are described. Effects of processing on quality and stability of food products, packaging and food additives are discussed. FMO4301 PEMBUATAN DAN PENGKOMERSIALAN PRODUK

MAKANAN BAHARU Manufacturing and Commercialization of New Food Products

3(1+2)

Prasyarat/ Prerequisite: FMO4801 atau/ or FMO4802 Kursus ini merangkumi pembuatan dan pengkomersialan produk makanan baharu. Penyelesaian masalah berkaitan pembuatan dan penghasilan produk makanan baharu diberi penekanan. Kaedah pengkomersilaan produk makanan baharu turut dibincangkan. This course encomposses manufacturing and commercialisation of new food products. Problem solving concerning development of new food process and products are emphasized. Methods of commercialisation of new food products are discussed.

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FMO4501

PERUNDANGAN DALAM OPERASI PEMBUATAN MAKANAN Laws in Food Manufacturing Operations

2(2+0)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini merangkumi pelbagai perundangan dalam operasi pembuatan makanan. Akta berkaitan dengan kilang dan jentera, pekerjaan, kesihatan dan keselamatan pekerjaan, peraturan makanan, perihal dagangan dan cap dagangan dibincangkan.

This course encompasses various laws in food manufacturing operations. Acts related to factories and machinery, employment, occupational safety and health administration, food regulations, trade descriptions and trade marks are discussed. FMO4601 ANALISIS PRODUK MAKANAN

Analysis of Food Products 3(2+1)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini merangkumi prinsip dan penggunaan kaedah fizikal, kimia, instrumentasi dan sensori bagi menilai sifat makanan. Pemilihan kaedah yang bersesuaian untuk penentuan kualiti produk makanan diberi penekanan.

This course encompasess physical, chemical, instrumental and sensory methods for evaluation of food properties. Selection of appropriate methods for determination of quality of food products is emphasized. FMO4602

KUALITI DAN PIAWAIAN DALAM INDUSTRI PEMBUATAN MAKANAN Food Quality and Standards in Food Manufacturing Industry

3(3+0)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini merangkumi sistem kualiti dan piawaian dalam industri pembuatan makanan. Konsep, aplikasi piawaian, amalan dalam industri pembuatan makanan, pengurusan pemeriksaan makanan dan panggil-balik juga dibincangkan.

This course encompasess quality systems and standards in food manufacturing industry. Concept, application of standards, practice in food manufacturing industry, management of food inspection and recall are also discussed.

17

FMO4701

PENGURUSAN RANTAIAN BEKALAN MAKANAN Food Supply Chain Management

3(3+0)

Prasyarat/ Prerequisite: MGM 3101 Kursus ini merangkumi pelbagai elemen utama dalam pengurusan rantaian bekalan makanan. Strategi dan kepentingan pengurusan rantaian bekalan serta pengurusan perolehan dibincangkan. Penggudangan, logistik, rantaian sejuk beku dan rantaian bekalan makanan untuk masa hadapan dihuraikan.

This course encompasses various key elements in food supply chain management. Strategy and importance of food supply chain management as well as procurement management are discussed. Warehousing, logistic, cold chain and the future of food supply chain are described. FMO4802 PEMBUATAN HASILAN HAIWAN

Manufacturing of Animal Products

3(2+1)

Prasyarat/ Prerequisite: FMO3801 Kursus ini merangkumi komposisi kimia serta perubahan sifat fizikokimia hasilan berasaskan haiwan semasa pengendalian dan pemprosesan. Teknologi pengeluaran dan kualiti berkaitan pelbagai hasilan berasaskan haiwan dibincangkan. This course encompasses chemical composition and changes in the physico-chemical properties of animal based products during handling and processing. Production technology and quality related to various animal based products are discussed. FMO4801 PEMBUATAN HASILAN TUMBUHAN

Manufacturing of Plant Products

3(2+1)

Prasyarat/ Prerequisite: FMO3801 Kursus ini merangkumi komposisi kimia serta perubahan sifat fiziko-kimia hasilan tumbuhan semasa pengendalian dan pemprosesan. Teknologi penghasilan dan kualiti berkaitan pelbagai hasilan berasaskan tumbuhan dibincangkan. This course covers chemical composition and changes in the physico-chemical properties of plant products during handling and processing. Processing technology and quality related to various plant based products are discussed.

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FMO4901 LATIHAN INDUSTRI Industrial Training

12(0+12)

Prasyarat/ Prerequisite: Tiada/ None Melalui kursus ini, pelajar didedahkan kepada persekitaran kerja yang sebenar di industri/organisasi. Latihan merangkumi aplikasi aspek teori dan praktikal yang telah dipelajari dengan amalan semasa di tempat kerja. Kemahiran menyelesaikan masalah dan komunikasi turut diberi penekanan.

In this course, students are exposed to real working environment in industries/organizations. Training includes application of the theoretical and practical aspects that have been studied with current practices in the workplace. Problem solving and communication skills are also emphasized. FMO4902

OPERASI INDUSTRI PEMBUATAN MAKANAN Operations in Food Manufacturing Industry

14(0+14)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini merangkumi pelbagai fungsi utama operasi dalam industri pembuatan makanan. Aliran proses pembuatan makanan, pengur usan kualiti makanan, pengurusan sumber manusia, pengurusan sisa, pengurusan rantaian bekalan dan pengembangan produk makanan diberi penekanan. Cadangan penyelesaian masalah dalam operasi pembuatan makanan melalui kajian saintifk dari segi reka bentuk, pengumpulan dan analisis data juga dijalankan.

This course encompasses various main functions of food manufacturing operations. Food manufacturing process flow, food quality management, human resource management, waste management, supply chain management and food product development are emphasized. Proposed problem solving in food manufacturing operations through scientific study in terms of appropriate design, data collection and analyses is also conducted. FMO4959 DISERTASI BACELOR

Bachelor Dissertation 6(0+6)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini merangkumi penyediaan cadangan, pelaksanaan dan penulisan saintifik untuk sesuatu projek penyelidikan. Pendekatan saintifik bagi menjana data secara sistematik melalui rekabentuk, pengumpulan dan analisis data yang sesuai diberi penekanan.

This course encompasses the preparation of proposal, implementation and scientific writing of research project. Scientific approach to generate data systematically through appropriate design, data collection and analysis are emphasized.

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ACT3112

PERAKAUNAN PENGENALAN Introductory Accounting

4(3+1)


Kursus ini merangkumi perkara asas mengenai maklumat perakaunan dalam pembuatan keputusan dan penyediaan penyata kewangan. Kursus ini juga membincangkan tentang analisis dan interprestasi penyata kewangan. This course covers the basic elements of accounting for decision making and preparation of financial statements. This course also discuss the analysis and interpretation of financial statement. BBI2423

ACADEMIC INTERACTION AND PRESENTATION Interaksi dan Pembentangan Akademik

3(2+1)

Prasyarat/ Prerequisite: Lulus BBI2422 atau/ or CEL102 Tahap/ Level 2 This course prepares students to speak confidently and fluently in academic interactions and presentations. The course emphasises the use of correct grammar, as well as appropriate vocabulary and language forms and expressions.

Kursus ini melatih pelajar untuk bertutur dengan fasih dan yakin dalam interaksi dan pembentangan akademik. Kursus ini menekankan penggunaan tatabahasa yang tepat, serta kosa kata, bentuk bahasa dan ungkapan yang sesuai. FCE3204 KEMAHIRAN BERFIKIR

Thinking Skills 2(2+0)


Kursus ini meliputi konsep pemikiran, kemahiran berfikir secara kritis dan kreatif, penyelesaian masalah dan membuat keputusan, dan pendekatan pengajaran kemahiran berfikir.

This course covers concepts of thinking, critical and creative thinking skills, problem solving and decision making skills, and approaches in teaching thinking skills.

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BBI2424

ACADEMIC WRITING (Penulisan Akademik)

3(2+1)

Prasyarat/ Prerequisite: Lulus/ Passed BBI2423 This course guides students to construct grammatically correct sentences within well-structured paragraphs. The course also educates students on how to avoid plagiarism in academic writing by paraphrasing, summarising and using appropriate conventions for citing and referencing.

(Kursus ini membimbing pelajar untuk membina ayat yang gramatis dan membentuk perenggan yang utuh. Kursus ini juga mendidik pelajar cara menghindari plagiat dalam penulisan akademik dengan memparafrasa, meringkas dan menggunakan tatacara membuat petikan dan rujukan yang sesuai.) FST3111 KIMIA KOMPONEN MAKANAN

Chemistry of Food Components

3(3+0)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini merangkumi sifat fizikokimia dan kefungsian komponen makro dan mikro makanan khususnya air, karbohidrat, serat dietari, protein dan enzim, lipid, vitamin, mineral, perisa, pigmen, bahan toksik semulajadi, bahan cemar, dan aditif makanan. Peranan komponen dan interaksi dalam sistem makanan dibincangkan. This course covers the physicochemical and functional properties of food macro- and micro-components specifically water, carbohydrates, dietary fibres, proteins and enzymes, lipids, vitamins, minerals, flavours, pigments, natural toxicants, contaminants and food additives. The roles of the components and their interactions in food systems are discussed. CHM3201

KIMIA ORGANIK I Organic Chemistry I

4(3+1)

Prasyarat/ Prerequisite: CHM2000 atau setara/ or equivalent Kursus ini merangkumi struktur, ikatan, tatanama, sifat, tindak balas, sintesis dan kelas sebatian organik, serta keisomeran optik. Eksperimen kumpulan berfungsi utama sebatian organik akan dijalankan. (This course covers structure, bonding, nomenclature, properties, reactions, synthesis and the various classes of organic compounds, as well as optical isomerism. Experiment on main functional groups of organic compounds will be carried out.)

21

FST3401 ASAS KEJURUTERAAN MAKANAN Fundamentals of Food Engineering

3(2+1)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini menekankan prinsip asas kejuruteraan makanan merangkumi unit dan

dimensi, termodinamik, aliran bendalir, pemindahan haba dan jisim, dan

psikrometri. Kaitan prinsip asas dengan reka bentuk proses pembuatan makanan

turut dibincangkan.

This course emphasises on the fundamental principles of food engineering which include units and dimensions, thermodynamics, fluid flow, heat and mass transfer, and psychrometry. The relationship between the basic principles and the design of the food manufacturing process is also discussed. FST3602

MAKANAN HALAL Halal Food

2(2+0)

Prasyarat Prerequisite: Tiada/ None Kursus ini memperkenalkan prinsip makanan halal dari perspektif Islam, rantaian makanan halal, pemprosesan dan penyediaan makanan halal dari ladang ke meja. Kursus juga merangkumi peraturan dan perundangan, autentikasi makanan halal, pensijilan halal, dan sistem kualiti produk halal. Isu semasa dalam industri makanan serta pasaran halal global turut dibincangkan.

This course introduces the principle of halal food from the Islamic perspective, halal food chain, halal food processing and preparation from farm to table. The course covers regulations and legislation, halal food authentication, halal certification and quality systems for halal products. Current issues in global halal food industries and market are also discussed. FST4407 PENGURUSAN OPERASI LOJI MAKANAN

Operational Management of Food Plant 3(3+0)

Prasyarat/ Prerequisite: FST3405 atau/ or FMO3402 Kursus ini memberi penekanan kepada pengurusan operasi loji makanan yang merangkumi pra-operasi loji, semasa operasi loji, pengoptimuman operasi, pasca operasi, penambahbaikan operasi dan teknologi pembuatan terkini. Kajian kes pembuatan dan pemasaran produk turut dibincangkan. This course gives emphasis on operational management of food plant which includes pre-operational, current, optimization and post operational activities, operations improvement, and new manufacturing technologies. Case studies on manufacturing and marketing of products are also discussed.

22

FST4408

PEMBUNGKUSAN MAKANAN Food Packaging

3(2+1)

Prasyarat/ Prerequisite: FST3302 atau/ or FMO3801 Kursus ini merangkumi konsep dan fungsi pembungkusan, bahan pembungkus dan pembuatan, kaedah ujian bahan pembungkus, kegagalan pembungkusan, sistem pembungkusan, aplikasi dan alatan pembungkusan , peraturan dan undang-undang pembungkusan makanan, serta perkembangan semasa. This course covers concept and functions of packaging, packaging materials and manufacturing, testing methods for packaging materials, failures in food packaging, packaging systems, application of packaging, packaging equipment, , laws and regulations on food packaging, and current developments. FST4410

KEJURUTERAAN SISA INDUSTRI MAKANAN Food Industry Waste Engineering

2(2+0)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini memberi penekanan terhadap kejuruteraan sisa industri makanan yang meliputi integrasi proses fizikal, biologi, kimia, dan terma. Hubung kait antara ciri sisa dengan proses rawatan sisa dibincangkan. Strategi pengurangan sisa juga diliputi.

This course gives emphasis on food industry waste engineering which encompasses integrated physical, biological, chemical and thermal. Relationship between waste characteristics and treatment process is discussed. Waste reduction strategy is also covered. FST4411

REKA BENTUK LOJI MAKANAN Food Plant Design

3(3+0)

Prasyarat/ Prerequisite: FST3405 atau/ or FMO3801 Kursus ini meliputi prinsip dan proses reka bentuk untuk membangunkan loji makanan. Penilaian projek, penilaian proses dan loji makanan serta pemilihan alatan dibincangkan. Pengurusan dan penilaian keboleharapan ekonomi projek turut diberi penekanan.

This course covers the principles and process design in developing a food processing plant. Project evaluation, process and food plant evaluation, and equipment selection are discussed. Project management and economic feasibility is emphasized.

23

MGM3101 PRINSIP PENGURUSAN Principles of Management

3(3+0)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini merangkumi teori, prinsip, teknik dan kaedah asas pengurusan. Fungsi pengurusan organisasi untung dan organisasi bukan untung ditekankan.

This course covers the basic theories, principles, techniques and tools of management. Management functions in relation to profit and non-profit organizations are emphasized. MGM3113 GELAGAT ORGANISASI

Organizational Behavior

3(3+0)

Prasyarat/ Prerequisite: MGM3101 Kursus ini merangkumi kesan faktor diri, kumpulan, dan organisasi ke atas gelagat kerja dan prestasi individu. Kesan faktor ini ke atas keberkesanan organisasi ditekankan.

The course focuses on the effects of individual, group, and organizational work behaviour and performance.The effects of these factors on organizational effectiveness are emphasized. MGM3180

ASAS KEUSAHAWANAN Basic Entrepreneurship

3(2+1)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini merangkumi komponen utama dalam aspek perniagaan yang melibatkan aktiviti perniagaan sebenar berskala kecil. Kemahiran pengurusan perniagaan dan pembudayaan keusahawanan ditekankan.

This course covers the key components of the business aspects involving small-scale real business. Business management skills and entrepreneurial culture are emphasized.

24

MGM3211

PRINSIP PEMASARAN Principles of Marketing

3(3+0)


Kursus ini merangkumi pendekatan pengurusan dalam memahami pembuatan keputusan pemasaran. Pembangunan campuran pemasaran dan strategi pemasaran ditekankan.

This course covers the managerial approach in understanding marketing decision making. Developing the marketing mix and marketing strategies are emphasized. MTH3003 STATISTIK BAGI SAINS GUNAAN

Statistics for Applied Sciences 4(3+1)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini merangkumi pemerihalan data, kebarangkalian, pembolehubah rawak dan beberapa taburan yang penting. Seterusnya dibincangkan pula pentakbiran statistik yang merangkumi taburan pensampelan, penganggar titik, penganggar selang dan ujian hipotesis. Turut dibincangkan ialah analisis varians dan reka bentuk ujikaji. Perbincangan mengenai regresi dan korelasi mengakhiri kursus ini.

This course covers data descriptive, probability, random variables and several important distributions. This is followed by discussions on inferential statistics which include the sampling distributions, point estimations, confidence intervals and hypothesis testing. The analysis of variance and experimental designs are also discussed. The discussion on simple linear regressions and correlations end this course. PRT 2008

PERTANIAN DAN MANUSIA Agriculture and Man

2(2+0)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini merangkumi evolusi pertanian daripada permulaan kepada masa kini sebagai aktiviti terancang untuk sekuriti makanan dan penjanaan kekayaan, didorong oleh kemajuan ekonomi serta teknologi secara lestari. Pertanian moden dipaparkan sebagai sains, seni dan bisnes yang meliputi peranan dan impaknya terhadap penggunaan sumber dan pembangunan manusia.

This course encompasses the evolution of agriculture from the beginning to the present as a planned activity for food security and wealth creation driven by economic development and technology in a sustainable manner. Modern agriculture is presented as a science, an art and a business encompassing its role and impact on resource utilization and human development.

25

SKP2101

KENEGARAAN MALAYSIA Malaysian Nationhood

3(3+0)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini meliputi sejarah negara, sistem dan organisasi kerajaan setra dasar-dasar negara. Kursus ini juga membahaskan proses pembinaan negara bangsa dan kepentingan patriotisme.

This course encompasses the nation’s history, governments‘ systems and organization as well as national policies. This course also discusses the process of nation building and the significance of patriotism.

SKP2203 TAMADUN ISLAM DAN TAMADUN ASIA

Islamic Civilisation and Asian Civilisation 2(2+0)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini memfokuskan kepada peranan ilmu ketamadunan dalam membina masyarakat Malaysia berasaskan prinsip-prinsip tamadun bagi mengamalkan semangat hormat menghormati dan berinteraksi dalam masyarakat pelbagai agama. Pengajian ketamadunan juga berperanan penting dalam pembinaan tamadun Malaysia agar masyarakat peka dengan isu-isu ketamadunan. This course focuses on the civilisation studies in building Malaysian society based on civilisation principles in practicing mutual respect and social interaction within multi racial society. Civilisation studies also play a crucial role in building Malaysian civilisation in order for the society become more alert on civilisational issues. SKP2204

HUBUNGAN ETNIK Ethnic Relations

2(2+0)

Prasyarat/ Prerequisite: Tiada/ None Kursus ini merangkum latar belakang hubungan etnik di Malaysia dan konsep serta teori asas dalam hubungan etnik. Pengaruh dan peranan ekonomi, perlembagaan, politik, agama dan pendidikan terhadap hubungan etnik serta usaha dari pelbagai pihak kearah kesepaduan sosial juga ditekankan.

This course encompasses the background of ethnic relation in Malaysia and the basic concepts as well as theories in ethnic relations. The influence and role of economy, constitution, politics, religion and education towards ethnic relation and efforts of various parties towards social cohesion are also emphasised.

26

KURSUS TAWARAN FAKULTI ATAU PUSAT LAIN/ COURSES OFFERED BY OTHER FACULTIES OR CENTRES (Sila rujuk sinopsis pada fakulti atau pusat berkenaan/ Please refer to course synopsis from the respective faculties or centres) 1. FAKULTI EKOLOGI MANUSIA/ FACULTY OF HUMAN ECOLOGY

1.1 SKP2101 Kenegaraan Malaysia/ Malaysian Nationhood 3 (3+0)

1.2 SKP2203 Tamadun Islam dan Tamadun Asia/ Asian and Islamic Civilization

2 (2+0)

1.3 SKP2204 Hubungan Etnik /Ethnic Relation 2 (2+0)

2. FAKULTI PERTANIAN/ FACULTY OF AGRICULTURE

2.1 PRT2008 Pertanian dan Manusia/ Agriculture and Man 2 (2+0)

3. PUSAT PEMAJUAN KOMPETENSI BAHASA/ CENTRE FOR THE ADVANCEMENT OF

LANGUAGE COMPETENCE (CALC)

3.1 LPE2301 Academic Interaction and Presentation/ Interaksi dan Pembentangan Akademik

3 (3+0)

3.2 LPE2501 Academic Writing/ Penulisan Akademik 3 (3+0)

3.3 LPXXXXX Bahasa Global / Global Language 3 (2+1)

4. FAKULTI EKONOMI DAN PENGURUSAN/ FACULTY OF ECONOMY AND MANAGEMENT

4.1 MGM3101 Prinsip Pengurusan/ Principles of Management 3 (2+1)

4.2 MGM3113 Gelagat Organisasi/ Organizational Behavior 3 (3+0)

4.3 MGM3180 Asas Keusahawanan/Basic Entrepreneurship 3 (2+1)

4.4 MGM3211 Prinsip Pemasaran/Principles of Marketing 3 (3+0)

4.5 MGM3244 Gelagat Pengguna/ Consumer Behavior 3 (3+0)

4.6 ACT2112 Perakaunan Pengenalan/ Introductory Accounting 4 (3+1)

5. FAKULTI SAINS/ FACULTY OF SCIENCE

5.1 CHM2000 Kimia Am/ General Chemistry 4 (3+1)

5.2 CHM3201 Kimia Organik 1/ Organic Chemistry 1 4 (3+1)

5.3 MTH3003 Statistik Bagi Sains Gunaan/ Statistics for Applied Sciences

4 (3+1)

Documents

PEMBUATAN MAKAN AN BACELOR SAIN S OPERASI · 2020. 3. 14. · Maklumat Am/ General Information ... utama industri hiliran pertanian dan penyumbang utama ekonomi negara. Bidang ini