POLISAS Learning Management System

INTRODUCTION TO HALAL FOOD INDUSTRY introduces the overview of the halal food industry and its potential. It also includes the factors that contribute to the development of halal industry including government initiatives and relevant agencies’ contributions. Halal issues and challenges are also discussed.

PROJECT is a laboratory based and case study that requires the student to carry out a research project in the field of food technology and halal managements. It outlines the basic principles involved in the selection and choice of a research topic, the scope of the research, planning and conducting the project. The findings of the study will be written as a report as well as presented for evaluation.

Halal Assurance Management System covers the requirements of food safety management systems, including; Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP); and their relation to Malaysia’s Halal Assurance Management System (HAS). At the end of this course, students should be able to integrate HAS in the production of safe halal food.

Halal Assurance Management System covers the requirements of food safety management systems, including; Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP); and their relation to Malaysia’s Halal Assurance Management System (HAS). At the end of this course, students should be able to integrate HAS in the production of safe halal food.

This course covers the requirements of Halalan Thoyyiban Assurance Pipeline Standard in management system for transportation, warehouse and retailing. It also covers Shariah ritual cleansing (sertu) for severe najs.

This course covers the requirements of Halalan Thoyyiban Assurance Pipeline Standard in management system for transportation, warehouse and retailing. It also covers Shariah ritual cleansing (sertu) for severe najs.

This subject covers the procedures of conducting halal audit and preparation of supporting documents according to the Halal Authority practices. With the completion of this course, students should be able to demonstrate the procedures and requirements for conducting halal audit.

This course is designed to explain the legal matters pertaining to halal requirements in Malaysia. It covers the relevant acts, Malaysia halal standards and guidelines used in halal enforcement. Upon completion of this course, students should be able to understand and manage relevant halal legal issues.

PROJECT is a laboratory based and case study that requires the student to carry out a research project in the field of food technology and halal managements. It outlines the basic principles involved in the selection and choice of a research topic, the scope of the research, planning and conducting the project. The findings of the study will be written as a report as well as presented for evaluation.

Halal Assurance Management System covers the requirements of food safety management systems, including; Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP); and their relation to Malaysia’s Halal Assurance Management System (HAS). At the end of this course, students should be able to integrate HAS in the production of safe halal food.

SYNOPSIS:

HALAL INGREDIENTS AND FOOD PRESERVATION comprises of knowledge on halal food ingredients and preservation methods that are used in the food industry. This includes the sources, functions and halal status as well as the relevant preservation techniques.  

HALAL LOGISTICS covers the requirements of Halalan Thoyyiban Assurance Pipeline Standard in management system for transportation, warehouse and retailing. It also covers Shariah ritual cleansing (sertu) for severe najs.

Halal Assurance Management System covers the requirements of Internal Halal Committee and Malaysia’s Halal Assurance Management System. At the end of this course, students should be able to integrate Halal Assurance Management System in the production of safe halal food.

INTRODUCTION TO HALAL FOOD INDUSTRY introduces the overview of the halal food industry and its potential. It also includes the factors that contribute to the development of halal industry including government initiatives and relevant agencies’ contributions. Halal issues and challenges are also discussed.

COURSE LEARNING OUTCOME: 

CLO1 : discuss the halal food industry and its potential, as well as consumerism issues and challenges ( C2 , PLO 1 ) 

CLO2 : discuss career pathway in halal food industries through group work using CDIO approach with good management and lifelong learning. 

FOOD LEGISLATION AND HALAL STANDARDS is designed to explain the legal matters pertaining to halal requirement in Malaysia. It covers the relevants acts, Malaysia halal standards and guidelines used in halal enforcement. Upon completion of this course, student should be able to undertand and manage relevant halal legal issues

PROJECT 2 is a laboratory based study that requires the student to carry out a research project in the field of food science and technology. It outlines the basic principles involved in the selection and choice of a research topic, the scope of the research, planning and conducting the project. The findings of the study will be written as a report as well as presented for evaluation.

FUNDAMENTALS OF FOOD ENGINEERING looks into the following principles:  the basic principles of food engineering on problem solving involving temperature, pressure, mass and mole of substances; principles and problems in mass balance; principles in energy balance; principle of heat transfer; and engineering principles in freezing and refrigeration. The course also exposes students to two other principles: fluid flow and drying processes.

COURSE LEARNING OUTCOMES (CLO) 

Upon completion of this course, students should be able to:-

 1. generalize the practices of GHP and GMP in food industry. (C3, PLO1) 

2. explain a HACCP system appropriate for food industry (C2, PLO1) 

3. clarify the aspects and scope of food safety in Malaysia. (A4, PLO3, PLO8)

COURSE CONTENT 

1.0 INTRODUCTION This topic explains food safety and quality, the international standard and relevant authorities. 

2.0 FOOD CONTAMINATION AND FOOD POISONING . This topics discuss food contamination and food poisoning as well as food borne diseases as well As food safety issues. 

3.0 GOOD HYGIENE PRACTICES (GHP) . This topic focuses on personal hygiene, cleaning and sanitation procedures. 

4.0 GOOD MANUFACTURING PRACTICES (GMP) . This topic explains the basis for good manufacturing practices particularly building and facilities; equipment; and production and process control. 

5.0 HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP).  This topic discusses the basic principles of HACCP and risk analysis as well as examples of their importance in the food industry. 

6.0 FOOD LAW AND REGULATIONS . This topic explains the current Malaysia food law and regulations including premise inspection, infringements and penalties.

FATS AND OILS TECHNOLOGY provides knowledge of the types of fats and oils as well as their physical and chemical characteristics, processing and modification of fats and oils, products analysis and the effects of fats and oils industry to the environment.

STATISTICS FOR FOOD SCIENCE will provide students with basic knowledge on descriptive statistics, and inferential statistics which commonly used in the field of science and technology. This course also introduces the application of computer software for data presentation and analysis. Students will be able to describe and analyze data in food science and food technology-related situations through application of the knowledge and skills gained.

PLANT PROCESS TECHNOLOGY covers the concept and application of three main topics namely fruits and vegetables, cereals and beverages. The processing of fruits and vegetables consist of canning, freezing, drying, juice production and jam making. Rice, wheat and their products will be covered under cereals while soft drinks, tea and coffee processing covered under beverages. Overall it looks into the method, functions of ingredients as well as the quality control involved.

HUMAN NUTRITION AND HEALTH is a comprehensive introduction to the important role of nutrition and diet play in maintaining health. This course provides an overview of macronutrients and micronutrients and an insight into their digestion and absorption as well as the effect of their deficiency and toxicity on human health. It also provides the nutrient needs of individuals for each of the major stages through the life cycle and the disturbance caused by eating disorder.

SYNOPSIS

ANIMAL PRODUCTS TECHNOLOGY contains the basic principles of processing animal-based products such as meat, poultry, milk, egg, fish and shellfish product. This course also exposes students to the processing method, equipment operation used and quality control of the products.

GREEN TECHNOLOGY COMPLIANCE course is designed to introduce students with fundamentals of green technology, green practices, and green compliances towards the ultimate target of sustainable living. Students will be exposed to different feasible technologies in achieving goals that show developments in rapidly growing fields such as sustainability, innovation, viability and natural sources reduction. Students will also learn other areas where green technology is implemented such as energy, transport, building, water and waste management

FUNDAMENTAL OF CHEMISTRY introduces the basic concepts of matter, chemical state, periodic table, stoichiometry, chemical bonding, acid and base, redox reaction and chemical equilibria

PROJECT 1 is a theoretical and practical - based study that guides the students to produce a well written research proposal in the field of food technology. It outlines the basic principles involved in the selection and choice of a research topic, the scope of the research, planning the research and research methodology. At the end of the study, the project proposal will be presented for evaluation purposes. 

COURSE LEARNING OUTCOMES (CLO) 

Upon completion of this course, students should be able to: 

1. apply knowledge of food technology in proposing a research study. (C3, PLO1) 

2. produce a written proposal comprising research topic, introduction, literature review, research objectives, research questions or hypothesis, research design, research methods and proposed analysis. (C4, PLO2) 

3. present and defend the proposal to an audience orally. (A4, PLO3)

HUMAN NUTRITION AND HEALTH consists of the basic principles of nutrition which involved selecting balance food, food requirement based on macronutrients such as carbohydrates, proteins, fats; and micronutrients such as vitamins, minerals and water; related diseases caused by excessive nutrient and its deficiency; food intake requirement according to age groups, eating disorder, physiological and nutritional changes during food processing, food intolerance and toxicology.

FUNDAMENTALS OF FOOD ENGINEERING looks into the following principles: the basic principles of food engineering on problem solving involving temperature, pressure, mass and mole of substances; principles and problems in mass balance; principles and problem solving in energy balance; principle of heat transfer; and engineering principles in freezing and refrigeration. The course also exposes students to two other principles: fluid flow and drying processes.

FOOD SAFETY covers the sources of food contamination and poisoning, food borne diseases, relevant control measures; principles and practices of personal hygiene cleaning and sanitation; basis of GMP; HACCP principles; risk analysis as well as food law in Malaysia. 

COURSE LEARNING OUTCOMES (CLO) 

Upon completion of this course, students should be able to:-

 1. generalize the practices of GHP and GMP in food industry. (C3, PLO1) 

2. explain a HACCP system appropriate for food industry (C2, PLO1)

 3. clarify the aspects and scope of food safety in Malaysia. (A4, PLO3, PLO8)

POSTHARVEST TECHNOLOGY covers trends in food usage, postharvest spoilage factors, maturity, harvesting system, preparation for marketing fresh produce, packaging for produce, storage and cooling system as well as the postharvest handling system

Course Description : FOOD BIOCHEMISTRY provides students with the basic aspects of food biochemistry. Topics include cell respiration, biochemical changes in ripening fruits and vegetables, biochemical changes in meat, enzymatic and non-enzymatic browning reactions, phenolic compounds, essential oils and the use of enzymes in food technology.

FOOD PRODUCT DEVELOPMENT consists of the method and procedure to produce new food product, starting from idea generation, screening of ideas, development of product, market testing, data collection and analysis and promotion of a new food product. 

COURSE LEARNING OUTCOMES (CLO) 

Upon completion of this course, students should be able to: 

1. discover an acceptable new or innovative food product through a systematic approach. (C4, PLO1) 

2. organize a selected new product based on planned design and inculcate basic entrepreneurial skills. (P4, PLO2) 

3. integrate simple market research in product development through appropriate method. (A4, PLO7)

OCCUPATIONAL SAFETY AND HEALTH course is designed to impart understanding of the self-regulatory concepts and provisions under the Occupational Safety & Health Act (OSHA). This course presents the responsibilities of workers in implementing and complying with the safety procedures at work. Understanding of notifications of accidents, dangerous occurrence, poisoning and diseases and liability for offences will be imparted upon students. This course will also provide an understanding of the key issues in OSH Management, Incident Prevention, Fire Safety, Hazard Identification Risk Control and Risk Assessment (HIRARC), Workplace Environment and Ergonomics and guide the students gradually into this multi-disciplinary science.

SENSORY EVALUATION OF FOOD exposes students to the basic principles of sensory evaluation, the four basic tastes, sensory and psychological aspects in sensory evaluation, factors influencing sensory evaluation, basic requirement for sensory evaluation, selection and training of panelists and various methods of evaluation as well as data analysis.

INSTRUMENTATION IN FOOD ANALYSIS contains the introduction of instrumentation, principles and methods of food analysis using spectroscopy,chromatography and others. Emphasis is given to acquire skills in handling analytical equipment.

FOOD PRESERVATION & LEGISLATION provides the fundamentals of understanding food preservation techniques that are used to preserve the quality of foods through the application of heat processing, refrigeration, freezing, dehydration, fermentation and chemical preservation. Also, new and emerging preservation technologies will be considered. The course also covers food law and legislation which enables the students to gain knowledge about the requirements of the Food Act 1983, Food Regulations 1985 and other relevant laws associated with foods.

SYNOPSIS

SYNOPSIS

FOOD PACKAGING consists of basic principles of packaging, types and properties of packaging materials, methods of manufacturing the packaging materials and the suitability of packaging according to selected food commodities.

COURSE LEARNING OUTCOMES (CLO)

Upon completion of this course, students should be able to:

1.        generalize the importance of food packaging, concerns, and packaging principles. (C3, PLO 1)

2.        distinguish food package properties, uses and production. (C4, PLO 1)

3.        relate the appropriate packaging requirements for selected food commodities with regard to current issues and trends. (A4, PLO 4)

INTRODUCTION TO FOOD INDUSTRY covers various categories of food industry as well as common food processing methods.  It also includes relevant agencies such as government and non-government parties and their functions involved in food industry in Malaysia.  Food law and regulation, food technologies issues and green technology are also discussed.

INORGANIC AND PHYSICAL CHEMISTRY introduces the basic concepts of molecular science and uses them to discuss the behaviour of atoms and molecules in qualitative and quantitative terms. The fundamental concepts include atomic structure, Periodic Table, volumetric analysis, redox reactions, acids and bases, chemical kinetics and chemical equilibrium. It will provide the framework for an understanding of the molecular basis of many technologically important processes.

FOOD MICROBIOLOGY covers the characteristics and nature of microorganisms in food, factors affecting the rate of growth, microbiological aspect of food processing and food preservations, food spoilage, food-borne disease and microorganisms as indicators of food safety.

ORGANIC CHEMISTRY covers the study of organic compounds, beginning with the IUPAC system of nomenclature, classification, molecular structure, physical properties and common applications of organic compounds. Subsequently students study the common types of chemical reactions encountered in organic chemistry, followed by the phenomenon of isomerism.

Askar Wataniah 1 memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif.

FUNDAMENTAL OF CHEMISTRY introduces the basic concepts of matter, chemical state, periodic table, stoichiometry, chemical bonding, acid and base, redox reaction and chemical equilibria

HUMAN NUTRITION AND HEALTH consists of the basic principles of nutrition which involved selecting balance food, food requirement based on macronutrients such as carbohydrates, proteins, fats; and micronutrients such as vitamins, minerals and water; related diseases caused by excessive nutrient and its deficiency; food intake requirement according to age groups, eating disorder, physiological and nutritional changes during food processing, food intolerance and toxicology.

This course concentrates on the systematic methods of getting business ideas. This course also prepares the students on conducting online business using social media marketing. It also emphasizes a preparation of business plan and developing their entrepreneurial skills.

FUNDAMENTALS OF FOOD ENGINEERING looks into the following principles: the basic principles of food engineering on problem solving involving temperature, pressure, mass and mole of substances; principles and problems in mass balance; principles and problem solving in energy balance; principle of heat transfer; and engineering principles in freezing and refrigeration. The course also exposes students to two other principles: fluid flow and drying processes.

FOOD SAFETY covers the sources of food contamination and poisoning, food borne diseases, relevant control measures; principles and practices of personal hygiene cleaning and sanitation; basis of GMP; HACCP principles; risk analysis as well as food law in Malaysia.

FOOD PRODUCT INNOVATION consists of the method and procedure to produce new food product, starting from product strategy, product design, process development, product commercialization and product launching.

STATISTICS AND SENSORY EVALUATION FOR FOOD SCIENCE will provide students with basic principle of statistics and sensory evaluation. It also introduces the requirement and methods for sensory evaluation, descriptive statistic and inferential statistics which commonly used in the field of science and technology. Students will be able to describe and analyze sensory evaluation test data in food science and food technologyrelated situations through application of the knowledge and skills gained.

COURSE DESCRIPTION:

INSTRUMENTAL ANALYSIS OF FOOD introduces the concept of analytical chemistry and familiarizes students to at least four major instruments used in food analysis. Familiarization to the instruments include introduction to the techniques, basic principles, schematic diagrams, methods, preparation of standards and samples, precautions and application in food analysis. Emphasis is given to the acquisition of basic practical skills in preparation and handling of selected analytical instrument.

FATS AND OILS TECHNOLOGY provides knowledge of the types of fats and oils as well as their physical and chemical characteristics, processing and modification of fats and oils, products analysis and the effects of fats and oils industry to the environment

PLANT PROCESS TECHNOLOGY covers the concept and application of three main topics namely fruits and vegetables, cereals and beverages. The processing of fruits and vegetables consist of canning, freezing, drying, juice production and jam making. Rice, wheat and their products will be covered under cereals while soft drinks, tea and coffee processing covered under beverages. Overall it looks into the method, functions of ingredients as well as the quality control involved.

FOOD QUALITY ASSURANCE consists of introduction to quality and food quality control, quality specification, procedures of quality control, sampling, testing methods, recording and reporting in food quality analysis.

FOOD PRESERVATION & LEGISLATION provides the fundamental understanding food preservation techniques that are used to preserve the quality of foods through the application of heat processing, refrigeration and freezing, dehydration, fermentation and chemical preservation. In addition, the new and emerging preservation technologies will also be considered. The course also covers food law and legislation which enables the students to gain knowledge about the requirements of the Food Act 1983, Food Regulations 1985 and other relevant laws associated with foods.

FOOD MICROBIOLOGY covers the characteristics and nature of microorganisms in food, factors affecting the rate of growth, microbiological aspect of food processing and food preservations, food spoilage, food-borne disease and microorganisms as indicators of food safety.

FOOD CHEMISTRY covers the chemical processes and interactions of food components such as carbohydrates, protein, lipid, and water. This course also encompasses how the components change under certain conditions or treatments and ways either to enhance or to prevent the form happening. Common laboratory works related to this discipline are also undertaken.

ORGANIC CHEMISTRY covers the study of organic compounds, beginning with the IUPAC system of nomenclature, classification, molecular structure, physical properties and common applications of organic compounds. Subsequently students study the common types of chemical reactions encountered in organic chemistry, followed by the phenomenon of isomerism.

INTRODUCTION TO FOOD INDUSTRY covers various categories of food industry as well as common food processing methods.  It also includes relevant agencies such as government and non-government parties and their functions involved in food industry in Malaysia.  Food law and regulation, food technologies issues and green technology are also discussed.

Fundamental of Microbiology consists of principles of microbiology, characteristics and classification of microorganisms, ecology of microorganisms, cell metabolism, factors controlling growth and reproduction of the microorganisms, cultivation and microorganism control.

SYNOPSIS

ANIMAL PRODUCTS TECHNOLOGY contains the basic principles of processing animal-based products such as meat, poultry, milk, egg, fish and shellfish product. This course also exposes students to the processing method, equipment operation used and quality control of the products.

HUMAN NUTRITION AND HEALTH is a comprehensive introduction to the important role of nutrition and diet play in maintaining health. This course provides an overview of macronutrients and micronutrients and an insight into their digestion and absorption as well as the effects of their deficiency and toxicity on human health. It also provides the nutrient needs of individuals for each of the major stages through the life cycle and the disturbance caused by eating disorder.

FOOD ENGINEERING looks into the following principles: the basic principles of food engineering on problem solving involving temperature, pressure, mass and mole of substances; principles and problems in mass balance; principles and problem solving in energy balance; principle of heat transfer; and engineering principles in freezing and refrigeration. The course also exposes students to two other principles: fluid flow and drying processes.

SYNOPSIS: FOOD PROCESS AND PLANT DESIGN involves the unit operations in food industries which is apply the engineering principles and techniques and also with the relevant standard of a particular process. The relationship among these unit operations can be shown in process diagram. It consists of introduction in food process design, basic principles of related equipment for each unit operations in food processing, hygienic plant design, plant layout and plant safety.

SYNOPSIS:  FOOD SAFETY course covers the sources of food contamination and poisoning, food borne diseases, relevant control measures; principles and practices of personal hygiene cleaning and sanitation. Student will learn the basic concepts of GHP, GMP and HACCP principles and developing HACCP management system for food industry

STATISTICS IN SENSORY EVALUATION FOR FOOD SCIENCE will provide students with basic principle of statistics and sensory evaluation. It also introduces the requirement and methods for sensory evaluation, descriptive statistic and inferential statistics which commonly used in the field of science and technology. Students will be able to describe and analyze sensory evaluation test data in food science and food technology related situations through application of the knowledge and skills gained.

PLANT PROCESS TECHNOLOGY covers the concept and application of three main topics namely fruits and vegetables, cereals and beverages. The processing of fruits and vegetables consist of canning, freezing, drying, juice production and jam making. Rice, wheat and their products will be covered under cereals while soft drinks, tea and coffee processing covered under beverages. Overall it looks into the method, functions of ingredients as well as the quality control involved.

GREEN TECHNOLOGY COMPLIANCE course is designed to introduce students with fundamentals of green technology, green practices, and green compliances towards the ultimate target of sustainable living. Students will be exposed to different feasible technologies in achieving goals that show developments in rapidly growing fields such as sustainability, innovation, viability and natural sources reduction. Students will also learn other areas where green technology is implemented such as energy, transport, building, water and waste management.

FOOD QUALITY ASSURANCE consists of introduction to quality and food quality control, quality specification, procedures of quality control, sampling, testing methods, recording and reporting in food quality analysis.

FOOD PRESERVATION & LEGISLATION provides the fundamental understanding of food preservation techniques that are used to preserve the quality of foods through the application of heat processing, refrigeration and freezing, dehydration, fermentation and chemical preservation. In addition, the new and emerging preservation technologies will also be considered. The course also covers food law and legislation which enables the students to gain knowledge about the requirements of the Food Act 1983, Food Regulations 1985 and other relevant laws associated with foods

ORGANIC CHEMISTRY covers the study of organic compounds, beginning with the IUPAC system of nomenclature, classification, molecular structure, physical properties and common applications of organic compounds. Subsequently students study the common types of chemical reactions encountered in organic chemistry, followed by the phenomenon of isomerism.

FUNDAMENTAL OF CHEMISTRY introduces the basic concepts of matter, chemical state, periodic table, stoichiometry, chemical bonding, acid and base, redox reaction and chemical equilibria

SEMINAR provides students with solid foundation on knowledge and skills in preparing project proposal. At the end of the study, the project proposal will be presented for evaluation purposes.

DEE40113 

DEE40082

DEE30061

DEE30071

ELECTRONIC EQUIPMENT REPAIR provides the knowledge and skills on troubleshooting and repairing the electronics equipment. This course focuses on the identification of faults in regulated dc power supply, audio equipment and television system. This course also provides knowledge and skills on troubleshooting and repairing broken cell phones.

DEE30043

DEE20033 DIGITAL ELECTRONICS

DEE20023 SEMICONDUCTOR DEVICES

DEE5C