To provide students with knowledge of quality assurance and quality control, requirement, implementation and audit in food industries as well as quality management system that commonly applied in food industries
- Write a concise and interesting paragraph here that explains what this course is about
- Write a concise and interesting paragraph here that explains what this course is about
- Write a concise and interesting paragraph here that explains what this course is about
- Write a concise and interesting paragraph here that explains what this course is about
- The students will expose to the basic knowledge of microbiology of food, factors that influence microbial activity, microbiology of food products, food spoilage, food poisoning and food infections
To provide students with the principles of food packaging and application ofpackaging materials in food industry as well as packaging regulation and labelling requirement to bein line withMalaysian Food Act 1983 and Food Regulation 1985.
- Write a concise and interesting paragraph here that explains what this course is about
This course aimed to provide students with knowledge on the principles and applications of food hygiene in food manufacturing, food laws and legislation and standards and guidelines in sanitation.
- First, people want to know, "Are these two products different?" This calls for the overall difference test, also referred to as a discrimination test. These tests usually take the form of a forced-choice procedure, where participants are asked to select one choice from among a set of products in which only one is physically different from some standard sample. The second common question is, "How are they different?" In other words, the goal is to specify, in perceptual terms, how products differ, in what qualities have they changed and to what extent. This set of procedures is referred to as descriptive analysis. In its most common form, a group of trained individuals examines the products and provides numerical ratings for the perceive intensity of each attribute. This provides quantitative sensory specification of each product that may be compared statistically. The third common question concerns consumer likes and dislikes. These tests are generally conducted with untrained persons who are usually users or purchasers of the product. They are asked to provide quantitative ratings describing the strength of their liking or disliking for the product as a whole, and may also be probed about their opinion regarding specific characteristics.