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POLISAS Learning Management System

POLISAS LMS is a learning platform designed to provide educators, administrators and learners with a single robust, secure and integrated system to create personalized learning environments.

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    Available courses

    DMH10012 INTRODUCTION TO HALAL FOOD INDUSTRY
    FAZURA BINTI MINHAD POLISAS

    DMH10012 INTRODUCTION TO HALAL FOOD INDUSTRY

    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.

    DMH5033 PROJECT
    MUHAMAD SURAIRI BIN SHARIPUZAN POLISASSHAHIZA BINTI MUSA POLISASSYALIZA BINTI AWANG SULONG POLISASTENGKU NOR HIDAYATI BT TENGKU ZAINAL ABIDIN POLISAS

    DMH5033 PROJECT

    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.

    DMH4023 HALAL ASSURANCE MANAGEMENT SYSTEM
    FAZURA BINTI MINHAD POLISAS

    DMH4023 HALAL ASSURANCE MANAGEMENT SYSTEM

    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.


    DMH5023 HALAL AUDIT
    AZHARY BIN YAHAYA POLISAS

    DMH5023 HALAL AUDIT


    INTRODUCTIONN OF THE COURSE
    i. explain the outlines of the course & CIDOS

    1.0 INTRODUCTION TO HALAL AUDIT
    1.1 Elements to be consider (before halal audit)
    1.1.1 People
    1.1.2 Machinery
    1.1.3 Method
    1.1.4 Materials (Documents & Records)
    1.1.5 Environment

    1.2 Reference documents
    1.2.1 Manual Procedure for Halal Certification
    1.2.2 Malaysia’s Halal standards



    DMH4023 HALAL ASSURANCE MANAGEMENT SYSTEM
    FAZURA BINTI MINHAD POLISAS

    DMH4023 HALAL ASSURANCE MANAGEMENT SYSTEM

    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.

    DMH10012 INTRODUCTION TO HALAL FOOD INDUSTRY
    WAN HAMIZAH BT WAN YUSOF POLISAS

    DMH10012 INTRODUCTION TO HALAL FOOD INDUSTRY

    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.

    DMH5042 HALAL LOGISTICS
    MOHD SYAFARIM BIN MD ISHAK POLISASNOOR SHAHIDA BINTI MAT NAWAWI POLISAS

    DMH5042 HALAL LOGISTICS

    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.


    DMH5042 HALAL LOGISTICS
    MOHD SYAFARIM BIN MD ISHAK POLISASNOOR SHAHIDA BINTI MAT NAWAWI POLISAS

    DMH5042 HALAL LOGISTICS

    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.


    DMH5023 HALAL AUDIT
    AZHARY BIN YAHAYA POLISAS

    DMH5023 HALAL AUDIT

    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.

    DMH5012 HALAL LEGAL
    TENGKU NOR HIDAYATI BT TENGKU ZAINAL ABIDIN POLISAS

    DMH5012 HALAL LEGAL

    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.

    DMH5033 PROJECT
    AZHARI BIN AB MAJID POLISASFAZURA BINTI MINHAD POLISASRUBYATUN BINTI MOHAMAD JAIZ POLISASTENGKU NOR HIDAYATI BT TENGKU ZAINAL ABIDIN POLISAS

    DMH5033 PROJECT

    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.

    DMH40053 HALAL ASSURANCE MANAGEMENT SYSTEM
    FAZURA BINTI MINHAD POLISAS

    DMH40053 HALAL ASSURANCE MANAGEMENT SYSTEM

    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.

    DMH20022 HALAL INGREDIENTS AND FOOD PRESERVATION
    NOR AISHAH AKMAL BT A RAHMAN POLISAS

    DMH20022 HALAL INGREDIENTS AND FOOD PRESERVATION

    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.  

     



    DMH50062 HALAL LOGISTICS
    MOHD SYAFARIM BIN MD ISHAK POLISAS

    DMH50062 HALAL LOGISTICS

    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.

    DMH40053 HALAL ASSURANCE MANAGEMENT SYSTEM
    FAZURA BINTI MINHAD POLISAS

    DMH40053 HALAL ASSURANCE MANAGEMENT SYSTEM

    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.



    DMH10012 INTRODUCTION TO HALAL FOOD INDUSTRY
    AZHARI BIN AB MAJID POLISASNOR AISHAH AKMAL BT A RAHMAN POLISASRUBYATUN BINTI MOHAMAD JAIZ POLISAS

    DMH10012 INTRODUCTION TO HALAL FOOD INDUSTRY

    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. 

    DMH40042 FOOD LEGISLATION & HALAL STANDARDS
    TENGKU NOR HIDAYATI BT TENGKU ZAINAL ABIDIN POLISAS

    DMH40042 FOOD LEGISLATION & HALAL STANDARDS

    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

    DMT6033 PROJECT 2
    Zawiyah AliANNIE AZLINA BINTI SHAHRAN POLISASCHAN AI CHEE POLISASFATHMAH BINTI SALIM POLISASIMAN BINTI ABDULLAH POLISASNOR AISHAH BINTI ISMAIL POLISASNORAIDA BINTI MOHAMAD ALI POLISASSALBIAH BINTI MAT LUDIN POLISASSITI NAKIAH BT SHAIKH AHMAD POLISASSITI SHAFINI BINTI MUHAMAD POLISAS

    DMT6033 PROJECT 2

    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.

    DMT6023 FUNDAMENTALS OF FOOD ENGINEERING

    DMT6023 FUNDAMENTALS OF FOOD ENGINEERING

    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.


    DMT6013 FOOD SAFETY
    NOREHAN BINTI AZIZ POLISASRUBYATUN BINTI MOHAMAD JAIZ POLISAS

    DMT6013 FOOD SAFETY

    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.


    DMT3043 FAT & OIL
    ZALEHA ISMAIL

    DMT3043 FAT & OIL


    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.

     

    DMT5042 STATISTICS FOR FOOD SCIENCE
    SALBIAH BINTI MAT LUDIN POLISASWAN HAMIZAH BT WAN YUSOF POLISAS

    DMT5042 STATISTICS FOR FOOD SCIENCE

    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.


    DMT30113 PLANT PROCESS TECHNOLOGY
    ANUAR ISMAIL POLISASNOOR AZAM BIN AZMI POLISASSITI NAKIAH BT SHAIKH AHMAD POLISAS

    DMT30113 PLANT PROCESS TECHNOLOGY

    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.

    DMT40202 HUMAN NUTRITION AND HEALTH
    MOHD SYAFARIM BIN MD ISHAK POLISASMUNIRAH BINTI AB MAJID POLISAS

    DMT40202 HUMAN NUTRITION AND HEALTH

    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.


    DMT30103 ANIMAL PRODUCT TECHNOLOGY
    ANUAR ISMAIL POLISASMOHD SYAFARIM BIN MD ISHAK POLISASMOHD SYUKRI BIN MUSTAFA POLISASRABIATUL ALAWIYAH BINTI JAHWI POLISASWAN HAMIZAH BT WAN YUSOF POLISAS

    DMT30103 ANIMAL PRODUCT TECHNOLOGY

    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.


    DUG30023 GREEN TECHNOLOGY
    FAZURA BINTI MINHAD POLISAS

    DUG30023 GREEN TECHNOLOGY

    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

    DMT10013 FUNDAMENTALS OF CHEMISTRY
    FATHMAH BINTI SALIM POLISASNURUL MUNIRAH BINTI ABDULLAH POLISASROSLIZA BINTI MOHD RADZALI POLISAS

    DMT10013 FUNDAMENTALS OF CHEMISTRY

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

    DMT5062 PROJECT 1
    HUSNA HAWA BINTI MOHD HASSAN POLISASNOR AISHAH BINTI ISMAIL POLISASRUBYATUN BINTI MOHAMAD JAIZ POLISASSITI SHAFINI BINTI MUHAMAD POLISAS

    DMT5062 PROJECT 1


    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)


    DMT6043 HUMAN NUTRITION AND HEALTH
    AIZAT SAFARUDDIN BIN ABD AZIZ POLISASSYALIZA BINTI AWANG SULONG POLISAS

    DMT6043 HUMAN NUTRITION AND HEALTH

    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.


    DBP2012 KEUSAHAWANAN
    NORDALILAH BT WAHAB POLISASNOREHAN BINTI AZIZ POLISASRUBYATUN BINTI MOHAMAD JAIZ POLISAS

    DBP2012 KEUSAHAWANAN


     ENTREPRENEURSHIP focuses the principles and concept of entrepreneurship.



    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.

    Course Learning Outcome (CLO)

    1. Explain clearly the concept of entrepreneurship and process of developing an effective business. (C2, LD1)

    2. Prepare completely a business plan according to standard format. (P2, LD2)

    3. Build the online business presence using the social media marketing. (P3, LD2) (A4, LD7)



    DMT6023 FUNDAMENTALS OF FOOD ENGINEERING
    CHAN AI CHEE POLISASNORAIDA BINTI MOHAMAD ALI POLISAS

    DMT6023 FUNDAMENTALS OF FOOD ENGINEERING

    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.

    DMT6013 FOOD SAFETY
    HUSNA HAWA BINTI MOHD HASSAN POLISASIMAN BINTI ABDULLAH POLISASRUBYATUN BINTI MOHAMAD JAIZ POLISAS

    DMT6013 FOOD SAFETY

    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)

    DMT5102 POST-HARVEST TECHNOLOGY
    SHAHIZA BINTI MUSA POLISAS

    DMT5102 POST-HARVEST TECHNOLOGY

    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

    DMT5073 FOOD BIOCHEMISTRY
    Zawiyah Ali

    DMT5073 FOOD BIOCHEMISTRY

    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.

    DMT5052 FOOD PRODUCT DEVELOPMENT
    Zawiyah AliANNIE AZLINA BINTI SHAHRAN POLISASAZHAR BIN AHMAD POLISASCHAN AI CHEE POLISASFATHMAH BINTI SALIM POLISASFATIMAH BARIAH BT OMAR POLISASHUSNA HAWA BINTI MOHD HASSAN POLISASIMAN BINTI ABDULLAH POLISASNOR AISHAH BINTI ISMAIL POLISASNORAIDA BINTI MOHAMAD ALI POLISASRUBYATUN BINTI MOHAMAD JAIZ POLISASSALBIAH BINTI MAT LUDIN POLISASSITI NAKIAH BT SHAIKH AHMAD POLISASSITI SHAFINI BINTI MUHAMAD POLISAS

    DMT5052 FOOD PRODUCT DEVELOPMENT


    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)


    DUW10012 OCCUPATIONAL SAFETY AND HEALTH
    Zawiyah AliHASNOOR HAFZAN BINTI BAHARUM POLISASNIK HAIRIAH BINTI NIK MOHD RAVI POLISASTENGKU NOR HIDAYATI BT TENGKU ZAINAL ABIDIN POLISAS

    DUW10012 OCCUPATIONAL SAFETY AND HEALTH


    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.

    DMT5032 SENSORY EVALUATION OF FOOD
    IMAN BINTI ABDULLAH POLISASSITI SHAFINI BINTI MUHAMAD POLISASSYALIZA BINTI AWANG SULONG POLISASZAIDA BT ZAKARIA POLISAS

    DMT5032 SENSORY EVALUATION OF FOOD

    PICTURE

    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.


    DMT5023 INSTRUMENTATION IN FOOD ANALYSIS
    Zawiyah AliMOHD SYUKRI BIN MUSTAFA POLISASNOR AISHAH BINTI ISMAIL POLISAS

    DMT5023 INSTRUMENTATION IN FOOD 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.

    DMT20073 FOOD PRESERVATION AND LEGISLATION
    ZALEHA ISMAILAIZAT SAFARUDDIN BIN ABD AZIZ POLISASHASNOOR HAFZAN BINTI BAHARUM POLISAS

    DMT20073 FOOD PRESERVATION AND LEGISLATION


    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.

    DMT5083 PLANTS PRODUCT TECHNOLOGY
    NOR AISHAH BINTI ISMAIL POLISASNORDALILAH BT WAHAB POLISAS

    DMT5083 PLANTS PRODUCT TECHNOLOGY

    SYNOPSIS

    PLANT PRODUCTS TECHNOLOGY  consists of the principles and methods of processing of sugar and confectionery, coconut, pasta products, snack foods, miscellaneous products.  It looks into the method, functions of ingredients and equipment used quality control, storage and packaging.


    DMT3043 FAT AND OILS TECHNOLOGY
    ZALEHA ISMAILHASNOOR HAFZAN BINTI BAHARUM POLISASHUSNA HAWA BINTI MOHD HASSAN POLISASZAIDA BT ZAKARIA POLISAS

    DMT3043 FAT AND OILS TECHNOLOGY

    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

    DMT5012 FOOD PACKAGING
    AZHARI BIN AB MAJID POLISASNOOR AZAM BIN AZMI POLISASNORDALILAH BT WAHAB POLISAS

    DMT5012 FOOD PACKAGING

    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)


    DMT10032 INTRODUCTION TO FOOD INDUSTRY
    Zawiyah AliZALEHA ISMAIL

    DMT10032 INTRODUCTION TO FOOD INDUSTRY

    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.

    DMT10013 FUNDAMENTALS OF CHEMISTRY
    FATHMAH BINTI SALIM POLISASROSLIZA BINTI MOHD RADZALI POLISAS

    DMT10013 FUNDAMENTALS OF CHEMISTRY

    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.


    DMT20063 FOOD MICROBIOLOGY
    AFIZA BINTI TAN SALI POLISASMUNIRAH BINTI AB MAJID POLISASZAKIAH BINTI JAMALUDIN POLISAS

    DMT20063 FOOD MICROBIOLOGY

    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.

    DMT20043 ORGANIC CHEMISTRY
    ANNIE AZLINA BINTI SHAHRAN POLISASAZHARY BIN YAHAYA POLISASNURUL MUNIRAH BINTI ABDULLAH POLISASSALBIAH BINTI MAT LUDIN POLISAS

    DMT20043 ORGANIC CHEMISTRY

    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.


    MPU24611 UNIT BERUNIFORM 1
    MOHD SYAFARIM BIN MD ISHAK POLISAS

    MPU24611 UNIT BERUNIFORM 1

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

    DMT 10013 FUNDAMENTALS OF CHEMISTRY
    FATHMAH BINTI SALIM POLISASROSLIZA BINTI MOHD RADZALI POLISASZUR AIN BINTI MOHD NAWAWI POLISAS

    DMT 10013 FUNDAMENTALS OF CHEMISTRY

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

    DMT6043 HUMAN NUTRITION AND HEALTH
    AIZAT SAFARUDDIN BIN ABD AZIZ POLISASANUAR ISMAIL POLISAS

    DMT6043 HUMAN NUTRITION AND HEALTH

    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.

    DPB2012 KEUSAHAWANAN
    NORDALILAH BT WAHAB POLISASNOREHAN BINTI AZIZ POLISASSYALIZA BINTI AWANG SULONG POLISAS

    DPB2012 KEUSAHAWANAN

    ENTREPRENEURSHIP focuses the principles and concept of entrepreneurship

    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.

    DMT6023 FUNDAMENTALS OF FOOD ENGINEERING
    ANNIE AZLINA BINTI SHAHRAN POLISASNORAIDA BINTI MOHAMAD ALI POLISAS

    DMT6023 FUNDAMENTALS OF FOOD ENGINEERING

    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.

    DMT6013 FOOD SAFETY
    IMAN BINTI ABDULLAH POLISASRUBYATUN BINTI MOHAMAD JAIZ POLISAS

    DMT6013 FOOD SAFETY

    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.

    DMT40153 FOOD PRODUCT INNOVATION
    Zawiyah AliANUAR ISMAIL POLISASIMAN BINTI ABDULLAH POLISASMOHD SABRI BIN IBRAHIM POLISASMOHD SYAFARIM BIN MD ISHAK POLISASMOHD SYUKRI BIN MUSTAFA POLISASMUHAMAD SURAIRI BIN SHARIPUZAN POLISASNOR AISHAH AKMAL BT A RAHMAN POLISASNOREHAN BINTI AZIZ POLISASRABIATUL ALAWIYAH BINTI JAHWI POLISASSHAHIZA BINTI MUSA POLISASSITI NAKIAH BT SHAIKH AHMAD POLISASSITI SHAFINI BINTI MUHAMAD POLISASSYALIZA BINTI AWANG SULONG POLISASWAN HAMIZAH BT WAN YUSOF POLISAS

    DMT40153 FOOD PRODUCT INNOVATION

    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.

    DMT40143 STATISTICS AND SENSORY EVALUATION FOR FOOD SCIENCE
    WAN HAMIZAH BT WAN YUSOF POLISAS

    DMT40143 STATISTICS AND SENSORY EVALUATION FOR FOOD SCIENCE

    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.

    DMT40133 INSTRUMENTALS ANALYSIS OF FOOD
    CHAN AI CHEE POLISASROSLIZA BINTI MOHD RADZALI POLISASSALBIAH BINTI MAT LUDIN POLISAS

    DMT40133 INSTRUMENTALS ANALYSIS OF FOOD

    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.


    DMT40123 FATS AND OILS TECHNOLOGY
    ZALEHA ISMAILHASNOOR HAFZAN BINTI BAHARUM POLISASWAN NUR SUZILLA BT WAN YUSUF POLISASZAIDA BT ZAKARIA POLISAS

    DMT40123 FATS AND OILS TECHNOLOGY

    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

    DMT30113 PLANT PROCESS TECHNOLOGY
    NOOR AZAM BIN AZMI POLISASRABIATUL ALAWIYAH BINTI JAHWI POLISASSITI NAKIAH BT SHAIKH AHMAD POLISAS

    DMT30113 PLANT PROCESS TECHNOLOGY

    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.

    DMT30093 FOOD QUALITY ASSURANCE
    HAFIZUDDIN BIN BASHARUDDIN POLISASMOHD SABRI BIN IBRAHIM POLISASMOHD SYAFARIM BIN MD ISHAK POLISASMOHD SYUKRI BIN MUSTAFA POLISASSHAHIZA BINTI MUSA POLISAS

    DMT30093 FOOD QUALITY ASSURANCE

    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.

    DMT20073 FOOD PRESERVATION AND LEGISLATION DIS 2020
    ZALEHA ISMAILAIZAT SAFARUDDIN BIN ABD AZIZ POLISAS

    DMT20073 FOOD PRESERVATION AND LEGISLATION DIS 2020

    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.

    DMT20063 FOOD MICROBIOLOGY
    AFIZA BINTI TAN SALI POLISASMUNIRAH BINTI AB MAJID POLISASNOOR SHAHIDA BINTI MAT NAWAWI POLISASTENGKU NOR HIDAYATI BT TENGKU ZAINAL ABIDIN POLISASZAKIAH BINTI JAMALUDIN POLISAS

    DMT20063 FOOD MICROBIOLOGY

    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.

    DMT20053 FOOD CHEMISTRY
    Zawiyah AliNIK HAIRIAH BINTI NIK MOHD RAVI POLISASNOREHAN BINTI AZIZ POLISASSITI NAKIAH BT SHAIKH AHMAD POLISASSYALIZA BINTI AWANG SULONG POLISAS

    DMT20053 FOOD CHEMISTRY

    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.

    DMT20043 ORGANIC CHEMISTRY
    ANNIE AZLINA BINTI SHAHRAN POLISASFATHMAH BINTI SALIM POLISASNURUL MUNIRAH BINTI ABDULLAH POLISASSALBIAH BINTI MAT LUDIN POLISASZUR AIN BINTI MOHD NAWAWI POLISAS

    DMT20043 ORGANIC CHEMISTRY

    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.

    DMT10032 INTRODUCTION TO FOOD INDUSTRY
    MUHAMAD SURAIRI BIN SHARIPUZAN POLISASWAN HAMIZAH BT WAN YUSOF POLISAS

    DMT10032 INTRODUCTION TO FOOD INDUSTRY

    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.

    DMT10023 FUNDAMENTALS OF MICROBIOLOGY
    AFIZA BINTI TAN SALI POLISASMUHAMAD SURAIRI BIN SHARIPUZAN POLISASRABIATUL ALAWIYAH BINTI JAHWI POLISAS

    DMT10023 FUNDAMENTALS OF MICROBIOLOGY

    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.


    DMT30103 ANIMAL PRODUCT TECHNOLOGY
    ZALEHA ISMAILMOHD SYAFARIM BIN MD ISHAK POLISASNOR AISHAH AKMAL BT A RAHMAN POLISASNURUL MUNIRAH BINTI ABDULLAH POLISASWAN HAMIZAH BT WAN YUSOF POLISAS

    DMT30103 ANIMAL PRODUCT TECHNOLOGY

    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.

     


    DMT40202 HUMAN NUTRITION AND HEALTH
    FATIMAH BARIAH BT OMAR POLISASSITI SHAFINI BINTI MUHAMAD POLISAS

    DMT40202 HUMAN NUTRITION AND HEALTH

    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.

    DMT50263 FOOD ENGINEERING
    CHAN AI CHEE POLISASHALIMAH BINTI AB RAHIM POLISAS

    DMT50263 FOOD ENGINEERING

    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.

    DMT50183 FOOD PROCESS AND PLANT DESIGN
    ANNIE AZLINA BINTI SHAHRAN POLISASMOHD SYUKRI BIN MUSTAFA POLISASNORAIDA BINTI MOHAMAD ALI POLISASNURUL MUNIRAH BINTI ABDULLAH POLISASROSLIZA BINTI MOHD RADZALI POLISAS

    DMT50183 FOOD PROCESS AND PLANT DESIGN

    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.

    DMT50174 FOOD SAFETY MANAGEMENT
    ZALEHA ISMAILAFIZA BINTI TAN SALI POLISASNOREHAN BINTI AZIZ POLISASSYALIZA BINTI AWANG SULONG POLISAS

    DMT50174 FOOD SAFETY MANAGEMENT

    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

    DMT40143 STATISTICS AND SENSORY EVALUATION FOR FOOD SCIENCE
    CHAN AI CHEE POLISASMOHD SABRI BIN IBRAHIM POLISASSALBIAH BINTI MAT LUDIN POLISASWAN HAMIZAH BT WAN YUSOF POLISAS

    DMT40143 STATISTICS AND SENSORY EVALUATION FOR FOOD SCIENCE

    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.


    DMT40123 FAT AND OILS TECHNOLOGY
    HASNOOR HAFZAN BINTI BAHARUM POLISASRABIATUL ALAWIYAH BINTI JAHWI POLISASZAIDA BT ZAKARIA POLISAS

    DMT40123 FAT AND OILS TECHNOLOGY

    FATS AND OILS TECHNOLOGY covers Chemical and Physical Characteristics, Basic Processing of Fats and Oils, Modification Process of Fats and Oils, Fats and Oils Products, The Effects of Fats and oils Industry on The Environment.

    DMT30113 PLANT PROCESS TECHNOLOGY
    MOHD SYUKRI BIN MUSTAFA POLISASNOOR AZAM BIN AZMI POLISASNOOR SHAHIDA BINTI MAT NAWAWI POLISASNOOR SUHAINA BINTI ABD AZIS POLISASNOOR SUHAINA BINTI ABD AZIS POLISASNOREHAN BINTI AZIZ POLISASRABIATUL ALAWIYAH BINTI JAHWI POLISASSITI NAKIAH BT SHAIKH AHMAD POLISAS

    DMT30113 PLANT PROCESS TECHNOLOGY

    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.

    DUG30023 GREEN TECHNOLOGY COMPLIANCE
    ANUAR ISMAIL POLISASFAZURA BINTI MINHAD POLISASNORDALILAH BT WAHAB POLISAS

    DUG30023 GREEN TECHNOLOGY COMPLIANCE

    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.

    DMT30093 FOOD QUALITY ASSURANCE
    HAFIZUDDIN BIN BASHARUDDIN POLISASMOHD SABRI BIN IBRAHIM POLISASMOHD SYAFARIM BIN MD ISHAK POLISASMOHD SYUKRI BIN MUSTAFA POLISASSHAHIZA BINTI MUSA POLISAS

    DMT30093 FOOD QUALITY ASSURANCE

    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.

    DMT20073 FOOD PRESERVATION AND LEGISLATION
    ZALEHA ISMAILAIZAT SAFARUDDIN BIN ABD AZIZ POLISASANUAR ISMAIL POLISASHASNOOR HAFZAN BINTI BAHARUM POLISAS

    DMT20073 FOOD PRESERVATION AND LEGISLATION

    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

    DMT20043 ORGANIC CHEMISTRY
    ANNIE AZLINA BINTI SHAHRAN POLISASHALIMAH BINTI AB RAHIM POLISASNOOR SHAHIDA BINTI MAT NAWAWI POLISASNURUL MUNIRAH BINTI ABDULLAH POLISASSALBIAH BINTI MAT LUDIN POLISASZUR AIN BINTI MOHD NAWAWI POLISAS

    DMT20043 ORGANIC CHEMISTRY

    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.

    DMT10013 FUNDAMENTAL OF CHEMISTRY
    FATHMAH BINTI SALIM POLISASNOR AZIAN BIN NORDIN@RADIN POLISASNURUL MUNIRAH BINTI ABDULLAH POLISASROSLIZA BINTI MOHD RADZALI POLISASSALBIAH BINTI MAT LUDIN POLISASZUR AIN BINTI MOHD NAWAWI POLISAS

    DMT10013 FUNDAMENTAL OF CHEMISTRY

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

    DMT40162 SEMINAR
    ANNIE AZLINA BINTI SHAHRAN POLISASNOOR AZAM BIN AZMI POLISASNORAIDA BINTI MOHAMAD ALI POLISASSITI SHAFINI BINTI MUHAMAD POLISAS

    DMT40162 SEMINAR

    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.

    DEE30052 ELECTRONIC EQUIPMENT REPAIR
    AHMAD FARID BIN MOHAMAD@JAFFAR POLISASROHAIZAN BIN SAHER POLISAS

    DEE30052 ELECTRONIC EQUIPMENT REPAIR

    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.