Semester III

Food Chemistry
4 credits

Prerequisite(s): General and Organic
Chemistry
This course includes knowledge of food composition; structure; chemical reaction; function and characteristics of food; classification of chemical characteristics of macro components such as water/ice, carbohydrate, lipidprotein and enzyme; and chemical changes during processing. The food composition table, recommended daily dietary allowance is also discussed. The course also includes of micro nutrient food composition such as vitamin and mineral, pigment, flavor, food additive and the toxic component of foods; also explaining the chemical structure, nomenclature, classification, chemical reaction and chemical changes during processing, as well as the characteristics of animal and agriculture products.


Food Biochemistry
4 credits
Prerequisite(s): General and Organic Chemistry
The course is a comprehension of biochemistry of cells, biomolecules, biochemistry of amino acids and protein and biochemistry of photosynthesis. The topics cover structure, function and kinetics of enzymes; example of functional protein (haemoglobin and myoglobin, actin and myosin); metabolism reaction (glycolysis, krebs cycles, electron transport, oxidation, biosynthesis of carbohydrate and lipids), structure of nucleic acids and their metabolism (replication, transcription and protein biosynthesis). The laboratory work includes practicing extraction of crude protein, protein analysis using Lowry and Bradford method, enzyme activity determination, effect of temperature and pH on enzyme activity and velocity.


Food Microbiology

3 credits
Prerequisite(s): Biology
The course provides the students with an understanding of microbial growth factors (intrinsic, extrinsic, implicit and processing factors) during food processing and food production, microorganisms as a cause of food deterioration and change in raw food materials and how to prevent contamination.†

The† course† includes† describing† the† role† ofdesirable microorganisms in food fermentation and the role of undesirable microorganisms in food spoilage and food-borne illness. Food microbiology also studies the standard methods of enumeration and identification of bacterial indicators, fungi, yeast, mold and microbial pathogenic in food materials. The HACCP (Hazard Analysis critical Control Point) system from raw material to storage as an integrated system is also discussed. Laboratory work is related to Food Microbiology lecturers, including isolation, detection, identification and enumeration of microorganisms in food material systemís.


Unit Operations

3 credits

Prerequisite(s): none
This subject is a comprehension of unit operations in the food industry with emphasizing on preliminary operations (cleaning and processing of raw material, sorting and grading of foods, reduction), conversion operations (reduction and screening) of solids, mixing and emulsification, filtration and membrane separation, centrifugation, solid-liquid extraction and expression, crystallization), and preservation operations (heat processing, evaporation, dehydration, freezing/ refrigeration). The course also includes laboratory work such as the use of sensor in food industry, mixing of granules and liquids. drying and size reduction.

Basic of Managements
2 credits

Prerequisite(s): none
The course is an introduction to management role of as a part of economics. The scopes cover management functions, principles of organization and organizational characteristics.


Character Development
2 credits
Prerequisite(s): none


Philosophy / Literature Group
3 credits

Prerequisite(s): none