Sains Kimia Dan Teknologi Makanan BI Edited
Sains Kimia Dan Teknologi Makanan BI Edited
Sains Kimia Dan Teknologi Makanan BI Edited
Introduction
The School of Chemical Sciences and Food Technology offers graduate study
programs by thesis and course work to train scientists to carry out fundamental and
applied researches in the vision of strengthening and to strengthen UKM as a
research university. The Master programs by thesis are supported by several
courses that will provide the candidates with essential knowledge in carrying out
research. The Master programs by course work require candidates to complete a
short and focused research project. Postgraduate courses for Master and Doctor of
Philosophy are implemented either on a full-time or part-time basis.
Entry Requirements
Candidates applying for the postgraduate programs must fulfill the following
requirements:
Program of Study
Doctor of Philosophy
Each candidates of this program is required to register and pass STPD6014
Research Methodology course and thesis every semester until completion of the
academic program. Students are required to schedule meetings with their
supervisor or postgradute committee for not less than 40 hours per semester for
full-time students and 20 hours per semester for part-time students. The research
output is written into a thesis.
Master of Science
Thesis
Each candidates in this program has to register and pass 8-14 credit hours and
research findings should be written as a thesis.
The 8-14 credit hours consist of courses offered by the faculty and the school.
Full-time students need to schedule discussion with their respective supervisor or
Graduates Studies Committee for not less than 26 hours per semester whereas 13
hours per semester is required for part-time students.
Course work
Each candidate in these programs must successfully complete a minimum of 40
credit hours of course work. All the units taken are comprised of core courses and
elective courses, as determined by the respective program.
PEO1: Competent with admirable personality and character that can uphold the
vision of the faculty and the university as well as able to contribute an
energy and expertise toward the current technology development and
problem solving.
PEO2: Developing attitudes and awareness to identify, plan work activities,
design of new and innovation research in the process and production
related to chemistry.
PEO3: Provides in-depth knowledge and exploratory research guide in the field of
chemicals that capable in addressing the issues of security, harmony and
balance of nature.
Panduan Siswazah FST, Sesi 2016-2017
PEO1: Competent with admirable personality and character that can uphold the
vision of the faculty and the university as well as able to contribute an
energy and expertise toward the current technology development and
problem solving.
PEO2: Developing attitudes and awareness to identify, plan work activities,
design of new research and innovation in food industry.
PEO3: Provides advanced knowledge in the field of food science and technology
and facilitate the current research exploration in the field.
PEO4: Developing and creating a knowledge sharing network to conduct research
effectively and equitably to meet the challenges and fulfill the demands of
the current food industry.
PLO9: Ability to acquire entrepreneurial and managerial skills to fulfill the needs
of food industry.
DOCTOR OF PHILOSOPHY (NUTRITION)
PROGRAM EDUCATIONAL OBJECTIVES (PEO)
PEO1: Competent with admirable personality and character that can uphold the
vision of the faculty and the university as well as able to contribute an
energy and expertise toward the current technology development and
problem solving.
PEO2: Developing attitudes and awareness to identify, plan, develop and carry out
research on the development of dietary habits on culture, the environment
and changes in community attitudes.
PEO3: Provides advanced knowledge in the field of nutrition and health, and
facilitate the exploration of current research in the field.
PEO4: Developing and creating a knowledge sharing network to conduct research
effectively and equitably to meet the challenges and fulfill the demands of
the current food and nutrition.
Entry Requirements
Panduan Siswazah FST, Sesi 2016-2017
Candidates applying for the graduate degree study should fulfill the following
requirements:
Type of Programs
The graduate programs offered are as follows:
Thesis
Course Work
PEO1: Competent with admirable personality and character that can uphold the
vision of the faculty and the university as well as able to contribute an
energy and expertise toward the current technology development and
problem solving.
PEO2: Developing attitudes and awareness to identify, plan work activities,
design of new and innovation research in the process and production
related to chemistry.
PEO3: Provides in-depth knowledge and exploratory research guide in the field of
chemicals that capable in addressing the issues of security, harmony and
balance of nature.
PEO4: Provides in-depth knowledge, skills and networking knowledge sharing in
the field of chemistry that contribute to the development of agriculture,
health and manufacturing industries.
Program Structure
Thesis
Panduan Siswazah FST, Sesi 2016-2017
Each candidate in this program must complete and pass 8 credit hours course as a
fulfilment for the degree of Master of Science. The results of the research will be
written out as a thesis.
Course work
Each candidates in Master of Science (Chemistry) program by course work must
register and successfully complete a minimum of 40 credit hours of course work
throughout the studies. The following table listed the core courses and elective
courses required to be taken by the candidates.
STPD6014 Research
Methodology
STKK6113 Quantum
Chemistry
I STKK6313 Inorganic
Synthesis and
Mechanism
STKK6513 Organic STKK6142 Electrochemistry
Synthesis STKK6342 Physical
STKK6713 Principles of Inorganic
Analytical and Chemistry
Instrumentation STKK6542 Kinetics and
Design Reaction
Research Mechanism
STKK6972 Project I STKK6762 Surface Analysis
STKK6942 Radiochemical
Technique
STKK6123 Advanced
Polymer
Chemistry
STKK6323 Applied
II Inorganic
Chemistry
STKK6523 Spectroscopy
in Chemistry
STKK6723 Organic
Chemical
Management
System
STKK6986 Research
Project II
TOTAL 36 4 40
Courses Offered
Course Contents
STKK6014 Laboratory Research Skill
This course will expose the students to technical skills for laboratory work, which
will help them to improve their skills in research work. The course will discuss the
laboratory safety, labeling, chemical storage, chemical waste disposal, chemical
safety acts, safety management and chemical safety database. Other laboratory
techniques such as vacuum distillation system, cooling under zero temperature,
precipitation process, handling of toxic and flammable chemicals, gas handling,
dilution, glass tube will be covered. The syllabus will include trace analysis in
chemistry and neutron activation analysis. Instrumentation and interpretation
techniques from IR, UV, GCMS, AA, HPLC, NMR, TGA, DCS, X-ray
Crystallography etc. QA/QC and GLP aspects will also be emphasized.
References
Braun, R.D. 1987. Introduction to Instrumental Analysis. New York: McGraw-Hill
International Editions.
Bretherick, L. 1986. Hazards in Chemical Laboratory. Oxford: The Royal Society
of Chemistry.
Crowl, C.A. & Louvar, J.F. 1990. Chemical Process Safety: Fundamentals and
Application. New Jersey: Prentice-Hall.
Pipitone, D.A. 1991. Safe storage of Laboratory Chemicals. New York: John
Wiley & Sons Inc.
Willard, H.H., Merritt, L.L. & Dean, J.A. 1994. Instrumental Nethods of Analysis.
New York: Van Nostrand Reinhold.
References
Atkin, P.W. 1994. Physical Chemistry. 5th Ed. London: Oxford University Press.
Panduan Siswazah FST, Sesi 2016-2017
References
Atkins, P. & de Paula, J. 2006. Physical Chemistry. 8th. Ed. Oxford UK: Oxford
University.
Evans, D. F. & Wennerstrom, H. 1999. The Colloidal Domain. 2nd. Ed. New York:
Wiley-VCH.
Shonaike, G. O. & Simon, G. P. 1999. Polymer Blends and Alloys. New York:
CRC Press.
Utraki, L. A. 2002. Polymer Blends Handbook. Vol I & II, Netherlands:Kluwer
Academic Pub.
STKK6142 Electrochemistry
Topics to be discussed includes general considerations; choice of solvent and
electrolyte, cell design and electrodes, voltammetric techniques for synthetic
reactions, electrochemical synthesis by controlled potential electrolysis, spectro-
electrochemistry, electrochemical reactions in an aqueous medic and organic
solvent. Application of electrochemistry in industrial including interface
electrochemistry, bioelectrochemistry, electrochemistry for sensing, chlor-alkali
industries, fuel cell, electroplating and application in environmental pollution
control will be highlighted. Corrosions and stability of metals will also be
discussed.
References
Bockris, J.O.M. & Reddy, A.K. 1998. Modern Electrochemistry 1 & 2. New York:
Kluwer Academic Press.
th.
Crow, D.R. 1994. Principles and Applications of Electrochemistry. 4 Ed.
Cambridge, UK.: Blackie.
Pletcher, D. & Walsh, F.C. 1990. Industrial Electrochemistry. Cambridge, U.K.:
Chapman and Hall.
Sawyer, D.T., Sobkowiak, A. & Roberts, J.L. 1994. Electrochemistry for Chemist.
New York: John Wiley & Son.
Schmickler, W. 1995. Interfacial Electrochemistry. Oxford: Oxford University
Press.
W.E. Geiger & M.D. Hawley. 1986. Physical Methods of Chemistry. Vol. 2:
Electrochemical Methods", ed. B.W. Rossiter, Wiley and Sons.
Panduan Siswazah FST, Sesi 2016-2017
References
Atwood, J.D. 1997. Inorganic and Organometallic Reaction Mechanisms. 2nd. Ed.
New York: John Wiley & Son.
Burgess, J. & Tobe, M.L. 2000. Inorganic Reaction Mechanisms. New York:
Pearson Education Corp.
Cotton, F.A., Wilkinson, G., Murillo. C.A. & Bochmann, M. 1999. Advanced
th.
Inorganic Chemistry. 6 Ed. New York: John Wiley & Son.
Jordan, R.B. 2007. Reaction Mechanisms of Inorganic and Organometallic
rd.
Systems. 3 Ed. New York: Oxford University Press.
Wilkin, R.G. 1991. Kinetics and Mechanisms Reactions of Transition Metal
Complexes. New York: John Wiley & Son.
References
Bertini, I. & Gray, H.B. 1994. Bioinorganic Chemistry. Los Angeles: University
Science Book.
Cowan, J.A. 1993. Inorganic Biochemistry – An Introduction. 2nd. Ed. London:
VCH Publ. (UK) Ltd.
Jolly, W.L. 1991. Modern Inorganic Chemistry. 2nd. Ed. Singapore: McGraw-Hill
International Edition.
Kaim, W. & Schwederski, B. (Ed.). 1994. Bioinorganic Chemistry: Inorganic
Elements in the Chemistry of Life: An Introduction and Guide. New York:
John Wiley & Son.
Parshall, G.W. & Ittel, S.D. 1992. Homogeneous Catalysis: The Applications and
Chemistry of Catalysis by Soluble Transition Metal Complexes. 2nd. Ed. New
York: John Wiley & Son.
References
Atwood, J.D. 1997. Inorganic and Organometallic Reaction Mechanisms. 2nd. Ed.
New York: John Wiley & Son.
Burgess, J. & Tobe, M.L. 2000. Inorganic Reaction Mechanisms. New York:
Pearson Education Corp.
Cotton, F.A., Wilkinson, G., Murillo, C.A. & Bochmann, M. 1999. Advanced
Inorganic Chemistry. 6th. Ed. New York: John Wiley & Son.
Kettle, S.F.A. 2000. Physical Inorganic Chemistry: A Coordination Chemistry
Approach. London: Oxford University Press.
Wright, J.R., Hendrickson, W.A. & Osaki, S. 1986. Physical Methods for
Inorganic Biochemistry. Biochemistry of The Elements. Vol. 5. New York:
Plenum Publ. Corp
References
Carey, F.A. & Sunberg, R. J. 1994. Advanced Organic Chemistry: Reactions and
rd
Synthesis. Part B, 3 . Ed. New York: Planum Press.
Nicolaou, K. C. & Sorensen, E.J. 1995. Classic in Total Synthesis: Targets,
Strategies, Methods. New York: VCH Publ.
Norman, R.O.C. & Coxon, J.M. 1995. Principles of Organic Synthesis. 3rd Ed.
New York: Blackie Academic Press.
Smith, M.B. 1994. Organic Synthesis. New York: McGraw-Hill Higher Education.
Wuts, P.G.M. & Greene, T.W. 1997. Protective Groups in Organic Synthesis. New
York: John Wiley & Sons.
References
Breitmaier, E. 2004. Structure Elucidation by NMR in Organic Chemistry. A
Practical Guide. Sussex : John Wiley & Sons.
Panduan Siswazah FST, Sesi 2016-2017
References
Jencks, P. 1987. Catalysis in Chemistry and Enzymology. New York: Dover Publ.
nd.
Jones, R.A.Y. 1984. Physical and Mechanistic Organic Chemistry. 2 Ed.
Cambridge: Cambridge University Press.
Lawry, T.H & Richardson, K.S. 1987. Mechanism and Theory in Organic
rd.
Chemistry. 3 Ed. New York: Harper and Row.
Miller, B. 1997. Advanced Organic Chemistry: Reactions and Mechanism.
London: Prentice-Hall.
Sykes, P. 1996. A Guidebook to Mechanism in Organic Chemistry. London:
Prentice-Hall.
References
Clevert, K.J. 1984. Handbook of Process Stream Analysis. Chichester, UK: Ellis
Horwood.
Johnson, K.J. 1992. Automatic Process Control. New York: McGraw-Hill.
Miller, J.T. 1994. The Revised Course in Industrial Instrument Technology.
London: United Press London.
Peecok, R.L., Shields, L.D., Cairns, T. & McWilliam, L.G. 1996. Modern Methods
of Chemical Analysis. New York: John Wiley & Sons.
Willard, H.H., Merrit, L.L. & Dean J.A. 1994. Instrumental Methods of Analysis.
New York: Van Nostrand Reinhold.
Panduan Siswazah FST, Sesi 2016-2017
References
Bahu, R., Critenden, B. & O’Hara, J. 1997. Management of Process Industry
Waste: An Introduction. Rigby: Institution of Chemical Engineers.
Huber, L. 1993. Good Laboratory Practice – A Primer. Germany: Hewlett Packard
Co.
Lipton, S. & Lynch, J. 1994. Handbook of Health Hazards Control in the
Chemical Process Industry. New York: John Wiley & Son.
Parkany, M. 1994. Quality Assurance for Analytical Laboratories. London: Royal
Society of Chemistry.
Turner, G.R. 1994. Total Quality Management in the Chemical Industry –
Strategies for Success. London: Royal Society of Chemistry.
References
Niemantsverdriet, A. 1995. Spectroscopy in Catalysis-An Introduction. New York:
VCH Publ.
Smith, G.C. 1994. Surface Analysis By Electron Spectroscopy-Measurement And
Interpretation. New York: Pergamon Press.
Stohr, J. 1992. NEXAFS Spectroscopy. Heidelberg: Springer-Verlag.
Walls, J.M. & Smith R. 1994. Surface Science Technique. New York: Pergamon
Press.
Walls, J.M. 1989. Method of Surface Science Technique and Application.
Cambridge: Cambridge University Press.
References
Choppin, G., Liljenzen, J. O & Rydberg. 1995. Radiochemistry and Nuclear
Chemistry. 2nd. Ed. Oxford: Butterworth-Heinemann.
Ito & Tagawa, 1991. Handbook of Radiation Chemistry. USA: CRS Press.
Arnikar H. J. 1981. Essential of Nuclear Chemistry. India: Eastern Wiley.
Navaratil, O., Hala, J., Kopunec, R., Macasek, F., Mikulaj, V. & Leseticky,
L.1992. Nuclear Chemistry. London: Ellias Horwood.Tabata
Tolgyessy, J. & Bujduso, E. 1991. CRC Handbook of Radioanalytical Chemistry.
USA: CRC Press.
Vertes, A. & Kiss I 1987. Nuclear Chemistry. NewYork: Elsevier.
Vertes, A., Nagy, S. & Kelncsair, A. Z. (Editor) 2003. Handbook of nuclear
Chemisty. Volume 1-5. Amsterdam: Kluwer Academic Publishers
Wood, R. J. & Pikev, A. R. 1993. Applied Radiation Chemistry: Radiation
Processing. London: John Wiley & Sons
Reference
Pusat Siswazah. 2015. Format Gaya UKM. Bangi: Penerbit UKM.
Entry Requirements
Candidates applying for graduate degree study should possess the following
qualifications:
Panduan Siswazah FST, Sesi 2016-2017
a) Bachelor of Science degree (Food Science, Food Science and Nutrition, Food
Technology) with a good Cummulative Grade Point Average from Universiti
Kebangsaan Malaysia or any universities approved by the Senate;
or
b) Other equivalent qualification to a Bachelor's degree in Science or other
qualification such as experiences approved by the Senate;
or
c) Candidates who do not fulfill the minimum CGPA requirements may be
considered on the basis of their experience in research in related fields.
Type of Programs
Master of Science (Food Science) Program offers two types of study:
Thesis
Course work
PEO1: Competent with admirable personality and character that can uphold the
vision of the faculty and the university as well as able to contribute an
energy and expertise toward the current technology development and
problem solving.
PEO2: Provides in-depth knowledge and guide exploratory research in the field of
food science and technology that is able to address the issue of security,
harmony and balance of nature.
PEO3: Developing attitudes and awareness to identify, plan work activities,
design of new research and innovation to meet the challenges and fulfill
the demand in the current food industry.
PEO4: Provides in-defth the knowledge, skills and networking knowledge sharing
in the field of food science and technology that contribute to the
development of agriculture, health and food industries.
Program Structure
Panduan Siswazah FST, Sesi 2016-2017
Thesis
All candidates of this program have to register and pass 14 credit hours of courses
to fulfill the requirement for graduation. From the 14 credit hours of courses, 4
credit hours core Faculty and 10 credit hours for core program. The list of the
courses are:
Semester I
STKM6033 Science of Fats and Oils
STKM6113 Advanced Food Microbiology
STKM6712 Food and Nutrition Toxicology
Semester II
STKM6043 Sugar & Chocolate Confection Technology
STKM6063 Food Additive Substance
STKM6123 Advanced Food Chemistry
Course work
All candidates of this programme have to register and pass 40 credit hours, of
which 29 credit hours are from core courses and 11 credit hours from elective
courses. Students may take any of the elective courses to fulfill the requirement.
TOTAL 29 11 40
Courses Offered
STPD6014 Research Methodology
STKM6023 Protein Product Technology
Panduan Siswazah FST, Sesi 2016-2017
Course Contents
References
Damodaran, D. 1997. Food Proteins and Their Applications. New York: CRC.
th.
Lawrie, R.A. 1998. Meat Science. 6 Ed. Cambridge, England: Wrokhead Publ.
Nakai, S. (Ed.). 1996. Food Proteins:Properties and Characterization. New
York: Wiley-VCH.
Thompson, A., Boland, M. & Singh, H. (Eds). 2008. Milk Proteins: From
Expression to Food. New York: Academic Press.
Walstra, P., Noomen, T.J., Jelema, A. & van Boekel, MA.J.S. 1999. Dairy
Technology: Principles of Milk Properties and Processes. New York:
Marcel Dekker Inc.
William, J. Stadelman, W.J., Newkirk, D. & Newby, L. 1995. Egg Science and
Technology. New York: CRC.
References
Akoh, C.C. & Min, D.B. 1998. Food Lipids: Chemistry, Nutrition, and
Biotechnology. New York: Marcel Dekker, Inc.
Garti, N. & Sato, K. 1988. Crystallization and Polimorphism of Fats and Fatty
Acids. New York: Marcel Dekker, Inc.
Panduan Siswazah FST, Sesi 2016-2017
Gunstone, F.D. & Padley, F.B. 1997. Lipid Technologies and Applications. New
York: Marcel Dekker, Inc.
Gunstone F.D., Harwood, J.L. & Padley, F.B. 1995. The Lipid Handbook. 2nd. Ed.
London: Chapman & Hall.
Hamilton, R.J. 1995. Developments in Oils and Fats. London: Blakie Academic &
Professional.
References
Beckett, S.T. 1994. Industrial Chocolate Manufacture and Use. 2nd. Ed. London:
Chapman & Hall
Bernard, W.M. 1999. Chocolate, Cocoa and Confectionary: Science and
Technology. 3rd update Ed. Maryland: Aspen Publ. Inc.
Lees, R. & Jackson, E.B. 1999. Sugar Confectionery & Chocolate Manufacture.
London: Chapman & Hall.
Jackson, E.B. 1995. Sugar Confectionery Manufacture. 2nd. Ed. London: Chapman
& Hall
Mathlouthi, M. & Reiser, P. 1994. Sucrose: Properties and Applications. London:
Blackie Academic & Professional.
References
Bredie, W.L.P. & Petersen, M.A. 2006. Flavour Science: Recent Advances and
Trends. Amsterdam: Elsevier.
Deibler, K.D. & van Ruth, S. 2005. Simulation of mouth condition for flavor
analysis. Hoboken, N.J.:John Wiley & Sons.
Jelen, H. 2011. Food Flavors: Chemical, Sensory and Technological Properties.
Boca Raton, Florida, USA: CRC Press.
Taylor, A.J. 2002. Food Flavour Technology. Sheffield: Sheffield Academic
Press Ltd.
Taylor, A.J. & Hort, J. 2007. Modifying Flavour in Food. Cambridge: Woodhead
Publishing Limited.
References
Doyle, M.P., Beuchat, L.R. & Montville, T.J. 1997. Food Microbilology:
Fundamentals and Frontiers. Washington DC: ASM Press.
Forsythe, S. J. 2002. Microbiological Risk Assessment. New York: Wiley-
Blackwell.
Fratamico, P. M., Bhunia, A. K. & Smith, J. L. 2005. Foodborne Pathogens:
Microbiology and Molecular Biology. New York: Caister Academic Press.
International Commission for the Microbiological Specifications of Foods
(ICMSF). 2006. Microorganisms in Foods 7: Microbiological Testing in
Food Safety Management. New York: Corr.
Palino, M. V. 2007. Food Microbiology Research Trends. New York: Nova
Science Publishers.
International Commission on Microbiological Specifications for Foods (ICMSF).
2011. Microorganisms in Foods 8: Use of Data for Assessing Process Control
and Product Acceptance. New York: Corr.
References
Cornell, J. 2002. Experiments With Mixtures. Florida: John Wiley & Sons. Inc.
Fellows, P. 2000. Food Processing Technology: Principles & Practice. England:
Ellis-Harwood Ltd., Chichester.
Montgomery, D.C. 2005. Design and Analysis of Experiments. New York: John
Wiley & Sons. Inc.
Myers, R.H. & Montgomery, D.C. 2002. Response Surface Methodology. Florida:
John Wiley & Sons. Inc.
Paulson, D.S. 2003. Applied Statistical Designs for the Researcher. Marcel
Dekker, Inc. New York.
References
Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema. 2007. Fennema's Food
Chemistry, Fourth Edition (Food Science and Technology). Springer
H.-D. Belitz , Werner Grosch, Peter Schieberle. 2009. Food Chemistry. Springer-
Verlag Berlin Heidelberg.
Tom P. Coultate. 2009. Food: The Chemistry of Its Components. Royal Society of
Chemistry, London
John M. deMan. 2013. Principles of Food Chemistry. Springer Science &
Business, New York.
David E. Newton. 2009. Food Chemistry. Infobase Publishing, New York.
References
Foster, S.T. 2004. Managing Quality: An Integrative approach. Upper Saddle
River, New Jersey: Prentice Hall.
Hoyle, D.2005. ISO9000 Quality Systems Handbook. 5th. Ed. Butterworth
Heinemann. Publication.
ICMSF. 1988. HACCP In Microbiological Safety and Quality. Oxford: Blackwell
Scientific.
Kementerian Kesihatan Malaysia. 2006. Skim Pensijilan Amalan Pengilangan
Yang Baik. Kuala Lumpur: Publication of the Ministry of Health, Malaysia
Ministry of Health Malaysia. 2001. Malaysian Certification for HACCP, Guideline
for HACCP Certification, Guidelines for HACCP Surveillance Audit,
Guidelines for HACCP Compliance Audit, Publication of the Ministry of
Health, Malaysia.
Moretimore, S. & Wellace, C. 1998. HACCP: A Practical Approach. 2nd. Ed.
Maryland : Aspen Publication.
This course will discuss in depth the aspects of quality control in several types of
food, with emphasis on foods for both local consumption as well as for export.
This course will introduce candidates to the methods of drawing up specifications,
standards as well as techniques for measurement of quality characteristics in
various types of food, including determination of halal food. The quality and
physiological changes relating to ripening and shelf life of tropical fruits will be
discussed. Sensory evaluation techniques such as descriptive and quantitative
analyses as well as flavor and texture profiling will also be discussed.
References
Aminah Abdullah. 2000. Prinsip Penilaian Sensori. Bangi: Penerbit Universiti
Kebangsaan Malaysia.
International Trade Centre. 1991. Quality Control for the Food Industry: An
Introductory Handbook Geneva. UNCTAD/GATT.
Lawless, H.T. & Heyman, H. 1998. Sensory Evaluation of Food: Principles and
Practices. New York: Chapman & Hall.
Maskowitz, H.R. 1985. New Directions for Product Testing and Sensory Analysis
of Foods. Wesport, Conn, USA: Food & Nutrition Press, Inc.
Marsili, R. 1996. Techniques for Analyzing Food Aroma. New York: Marcel
Dekker. Inc.
References
John R. Crowther. 2008. Elisa: Theory and Practice (Methods in Molecular
Biology. 2nd. Ed. USA: Springer Protocol.
Conrad Sachse. 2002. PCR Detection of Microbial Pathogens (Methods in
Molecular Biology). First Edition. USA: Humana Press.
Ron Fridell. 2001. DNA Fingerprinting: The Ultimate Identity. USA: Childrens
Press.
References
Panduan Siswazah FST, Sesi 2016-2017
Brennan, J.G., J.R. Butters, N.D. Cowell & A.W. Lilly. 1993. Food Engineering
Operations. London: Applied Science Publ. Ltd.
Erickson, D.R. 1990. Edible Fats and Oils Processing: Basic Principles and
Modern Practices. Illinois: AOCS.
Fellows, P. 2000. Food Processing Technology: Principles & Practice.
Chichester, England: Ellis-Harwood Ltd.
Fennema, O.R. 1996. Food Chemistry. 2nd. Ed. New York.Marcel-Dekker Publ.
Inc.,
Singh, R.P. 1998. Introduction To Food Engineering. New York: Academic Press.
References
Barceloux, D.G. 2008. Medical Toxicology of Natural Substances: Foods, Fungi,
Medicinal Herbs, Plants, and Venomous Animals. New Jersey, USA: John
Wiley and Sons Inc.
Dong, M.H. 2014. An Introduction to Environmental Toxicology Third Edition.
South Carolina, USA: CreateSpace Publishing.
Frank, P. and Ottoboni, M.A. 2011. The Dose Makes the Poison: A Plain-
Language Guide to Toxicology, 3rd Edition. New Jersey, USA: John Wiley and
Sons Inc.
Klaassen, C.D. 2013. Casarett & Doull's Toxicology: The Basic Science of
Poisons, 8th Edition. Boston: McGraw-Hill Professional Publishing.
Shibamoto, T and Bieldanes, L.F. 2009. Introduction to Food Toxicology, 2nd
Edition. London, UK: Elsevier Inc.
References
Panduan Siswazah FST, Sesi 2016-2017
Robertson, G.L. 1992. Food Packaging – Principles and Practice. Marcell Dekker
Inc. New York.
Brody, A.L. & Marsh, K.S. 1997. The Wiley Encyclopedia of Packaging
Technology. John Wiley & Sons. New York.
Mathlouthi, M. 1994. Food Packaging and Preservation – Theory and Practice.
Elsevier Applied Sci. Publ. London.
David, J.R.D., Graves, R.H. and Carlson, V.R. 1996. Aseptic Processing and
packaging of Food – A Food Industry Perspective.CRC Press, Boca Raton.
Piringer, O.G. and Baner, A.L. 2000. Food Packaging Materials : Barrier Function,
Mass Transport, Quality Assurance and Legislation. Wiley-VCH.
Reference
Pusat Siswazah. 2015. Format Gaya UKM. Bangi: Penerbit UKM.
Reference
Pusat Siswazah. 2015. Format Gaya UKM. Bangi: Penerbit UKM.
Entry Requirements
Candidates applying for graduate degree study should possess the following
qualifications:
Type of Programs
The Master of Science (Nutrition) degree offers two types of study program:
Thesis
Course work
PEO1: Competent with admirable personality and character that can uphold the
vision of the faculty and the university as well as able to contribute an
energy and expertise toward the current technology development and
problem solving.
PEO2: Provides in-depth knowledge and guide current exploratory research on the
development of dietary habits on culture, the environment and changes in
community attitudes.
PEO3: Developing attitudes and awareness to identify, plan work activities,
design of new research and innovation to meet the challenges and demands
in the current field of nutrition.
PEO4: Developing and creating a knowledge sharing network to conduct research
effectively and equitably to meet the challenges of food and nutrition
industry demand.
Program Structure
Thesis
All candidates of this program have to register and pass 14 credit hours of courses
to fulfill the requirement for graduation. From the 14 credit hours of courses, 4
credit hours core Faculty and 10 credit hours for core program. The list of the
courses are:
Semester I
STKM6033 Science of Fats and Oils
STKM6122 Experiment Techniques in Food Science
STKM6223 Research Techniques in Nutrition
STKM6313 Food Quality
STKM6413 Nutrition and Aging
STKM6712 Food and Nutrition Toxicology
Semester II
STKM6063 Food Additive Substance
STKM6213 Applied Nutrition
STKM6222 Nutrient and Drug Interactions
STKM6243 Food Safety Management
STKM6333 Diet Therapy Advanced
Course work
All candidates of this program have to register and pass 40 credit hours, of which
29 credit hours are from core courses and 11 credit hours from elective courses.
Students may take any of the elective courses to fulfill the requirement.
STPD6014 Research
Methodology
STKM6223 Research STKM6033 Science of Fat
Techniques in and Oil
Nutrition STKM6122 Experimental
I STKM6313 Food Quality Techniques in 20
STKM6712 Food and Food Science
Nutrition STKM6413 Nutrition and
Toxicology Aging
STKM6973 Research
Project I
STKM6213 Applied
Nutrition
STKM6222 Nutrient and STKM6063 Food
Drug Additives
II 20
Interactions STKM6243 Food Safety
STKM6333 Diet Therapy Management
STKM6986 Research
Project II
TOTAL 29 11 40
Courses Offered
STPD6014 Research Methodology
STKM6033 Science of Fats and Oils
STKM6063 Food Additives
STKM6122 Experimental Techniques in Food Science
STKM6213 Applied Nutrition
STKM6222 Nutrient and Drug Interactions
STKM6223 Research Techniques in Nutrition
STKM6243 Food Safety Management
STKM6313 Food Quality
Panduan Siswazah FST, Sesi 2016-2017
Course Contents
STKM6033 Science of Fats and Oils
This course discusses fat and oil processing to produce value added products.
These include fractionation, hydrogenation, transesterification and blending to
produce emulsifiers (sugar esters, DAG, MAG) and specialty fats (structured
lipids, confectionary fats, shortenings). In addition, polymorphic characteristics of
fats and oils and their importance in fat migration, compatibility and formation of
fat bloom will also be discussed. The physico-chemical changes in fats and oils
during cooking will also be explained. The role of dietary fats and oils in health
and diseases (coronary heart diseases, obesity) will be explained.
References
Akoh, C.C. & Min, D.B. 1998. Food Lipids: Chemistry, Nutrition, and
Biotechnology. New York: Marcel Dekker, Inc.
Garti, N. & Sato, K. 1988. Crystallization and Polimorphism of Fats and Fatty
Acids. New York: Marcel Dekker, Inc.
Gunstone, F.D. & Padley, F.B. 1997. Lipid Technologies and Applications. New
York: Marcel Dekker, Inc.
Gunstone F.D., Harwood, J.L. & Padley, F.B. 1995. The Lipid Handbook. Ed. ke-
2. London: Chapman & Hall.
Hamilton, R.J. 1995. Developments in Oils and Fats. London: Blakie Academic &
Professional.
References
Bredie, W.L.P. & Petersen, M.A. 2006. Flavour Science: Recent Advances and
Trends. Amsterdam: Elsevier.
Deibler, K.D. & van Ruth, S. 2005. Simulation of mouth condition for flavor
analysis. Hoboken, N.J.:John Wiley & Sons.
Jelen, H. 2011. Food Flavors: Chemical, Sensory and Technological Properties.
Boca Raton, Florida, USA: CRC Press.
Taylor, A.J. 2002. Food Flavour Technology. Sheffield: Sheffield Academic Press
Ltd.
Taylor, A.J. & Hort, J. 2007. Modifying Flavour in Food. Cambridge: Woodhead
Publishing Limited.
This course will discuss the basic principles regarding the technique of conducting
research in food science. Discussion will also include several methods in
conducting experiments commonly practiced in the field of food science, data
analysis and concluding experiment outputs along with the use of software to
analyse data. This course will emphasize on hands-on practical aspects apart from
the theory.
References
Cornell, J. 2002. Experiments With Mixtures. Florida: John Wiley & Sons. Inc.
Fellows, P. 2000. Food Processing Technology: Principles & Practice. England:
Ellis-Harwood Ltd., Chichester.
Montgomery, D.C. 2005. Design and Analysis of Experiments. New York: John
Wiley & Sons. Inc.
Myers, R.H. & Montgomery, D.C. 2002. Response Surface Methodology. Florida:
John Wiley & Sons. Inc.
Paulson, D.S. 2003. Applied Statistical Designs for the Researcher. Marcel
Dekker, Inc. New York.
References
Bauer, K.D, Liou, D. and Sokolik, C.A. 2012. Nutrition Counseling and Education
Skill Development. Belmont CA: Wadsworth/Cengage Learning.
Frank, G. 2008. Community Nutrition: Applying Epidemiology to Contemporary
Practice, 2nd Edition. Sudbury, MA: Jones and Bartlett Publisher.
Mahan, L.K., Stump, S.E & Raymond, J.L. 2012. Krause’s food and the nutrition
care process, 13th Edition. Missouri: Elsevier Saunders.
Nix, S. 2013. William’s Basic Nutrition and Diet Therapy, 14th Edition. Missouri:
Elsevier Mosby.
Nnakwe, N.E. 2009. Community Nutrition: Planning Health Promotion and
Disease Prevention, 2nd Edition. Sudbury, MA: Jones and Bartlett Publisher.
References
Boullata, J.I. & Armenti, V. T. (eds.). 2000. Handbook of Drug-Nutrient
Interactions. New York: Springer-Verlag.
Lininger, S. W. 1999. A-Z Guide To Drug-Herb and Vitamin Interaction. New
York: Prima Communications, Inc.
Panduan Siswazah FST, Sesi 2016-2017
References
Akins, C. K., Panicker S. & Cunningham, C. L. (eds.) 2004. Laboratory Animals
In Research And Teaching: Ethics, Care, And Methods. Washington, D.C.:
APA
Choo, S.C. & Liu, J.P. 1998. Design and Analysis of Clinical Trials: Concept and
Methodologies. New York: John Wiley & Sons.
FAO/WHO. 1985. Energy and Protein Requirements. Tech. Rep. Ser. No. 724.
Geneva:WHO.
James, W.P.T. & Schofield E.C. 1990. Human Energy Requirements. A Manual for
Planners and Nutritionists. Oxford: Oxford Medical Public.
Langley, G. 1989. Animal Experimentation: The Consensus Changes. Hamsphire:
the Macmillan Press.
References
Panduan Siswazah FST, Sesi 2016-2017
References
Aminah Abdullah. 2000. Prinsip Penilaian Sensori. Bangi: Penerbit Universiti
Kebangsaan Malaysia
International Trade Centre. 1991. Quality Control for the Food Industry: An
Introductory handbook Geneva. UNCTAD/GATT.
Lawless, H.T. & Heyman, H. 1998. Sensory Evaluation of Food: Principles and
Practices. New York: Chapman & Hall.
Maskowitz, H.R. 1985. New Directions for Product Testing and Sensory Analysis
of Foods. Wesport, Conn, USA: Food & Nutrition Press, Inc.
Marsili, R. 1996. Techniques for Analyzing Food Aroma. New York: Marcel
Dekker. Inc.
References
Aminah Abdullah. 2000. Prinsip Penilaian Sensori. Bangi: Penerbit Universiti
Kebangsaan Malaysia
International Trade Centre. 1991. Quality Control for the Food Industry: An
Introductory handbook Geneva. UNCTAD/GATT.
Panduan Siswazah FST, Sesi 2016-2017
Lawless, H.T. & Heyman, H. 1998. Sensory Evaluation of Food: Principles and
Practices. New York: Chapman & Hall.
Maskowitz, H.R. 1985. New Directions for Product Testing and Sensory Analysis
of Foods. Wesport, Conn, USA: Food & Nutrition Press, Inc.
Marsili, R. 1996. Techniques for Analyzing Food Aroma. New York: Marcel
Dekker. Inc.
References
Mahan, L.K. & Stump, S.E. 2008. Krause's Food & Nutrition Therapy. 11th. Ed.
Canada: Saunders Elsevier.
Morley, J.E. & Thomas, D.R. 2007. Geriatric Nutrition. New York: CRC Press.
Perlmutter, M & Hall, E. 1992. Adult Development and Aging. 2nd. Ed. New York:
John Wiley & Sons, Inc.
Roe, D. A. 1987. Geriatric NUTRITION. 2nd. Ed. New Jersey: Prentice-Hall, Inc.
Suriah Abdul Rahman. 2001. Pemakanan Wargatua. Kuala Lumpur: Dewan
Bahasa & Pustaka.
References
Barceloux, D.G. 2008. Medical Toxicology of Natural Substances: Foods, Fungi,
Medicinal Herbs, Plants, and Venomous Animals. New Jersey, USA: John
Wiley and Sons Inc.
Dong, M.H. 2014. An Introduction to Environmental Toxicology Third Edition.
South Carolina, USA: CreateSpace Publishing.
Frank, P. and Ottoboni, M.A. 2011. The Dose Makes the Poison: A Plain-
Language Guide to Toxicology, 3rd Edition. New Jersey, USA: John Wiley and
Sons Inc.
Klaassen, C.D. 2013. Casarett & Doull's Toxicology: The Basic Science of
Poisons, 8th Edition. Boston: McGraw-Hill Professional Publishing.
Shibamoto, T and Bieldanes, L.F. 2009. Introduction to Food Toxicology, 2nd
Edition. London, UK: Elsevier Inc.
Reference
Pusat Siswazah. 2015. Format Gaya UKM. Bangi: Penerbit UKM.
Panduan Siswazah FST, Sesi 2016-2017
Reference
Pusat Siswazah. 2015. Format Gaya UKM. Bangi: Penerbit UKM.