IBK316 - TEKNOLOGI BIOPROSES MAKANAN
(FOOD BIOPROCESS TECHNOLOGY)
[ 3 Unit ]
*** Sumber data : SMUP
📖 Sinopsis Kursus / Course Synopsis ▼
Kursus ini merangkumi pemprosesan komoditi makanan (tumbuhan dan haiwan) dengan menggunakan enzim, kultur tisu dan mikroorganisma, untuk meningkatkan kualiti dan penghasilan produk nilai-tambah. Penghasilan ingredien dan aditif makanan, serta bahan bantuan pemprosesan makanan melalui biopemprosesan turut akan dibincangkan (contohnya probiotik, enzim, pewarna). Penggunaan makanan daripada sumber mikrob terubah gen turut akan dikaji dan isu-isu kerisauan dan penerimaan masyarakat akan dibincangkan.
This course covers the processing of food commodities (plants and animals) via the usage of enzymes, tissue cultures and microorganisms, with the aim of increasing quality and the production of value-added products. The production of food ingredients and additives, as well as food processing aids through bioprocessing will also be discussed
*** Sumber data : SPBPK
📋 Hasil Pembelajaran Kursus / Course Learning Outcomes (HPK / CLO) ▼
| HPK / CLO | Penerangan HPK / CLO Description | Kaedah Pengajaran / Teaching Method | Pemetaan / Mapping: PLO USM |
Pemetaan / Mapping: LT |
|---|---|---|---|---|
| CLO1 | Understand and able to apply fermentation of foods, enzymes, microbial biomass, and plant tissue culture in food bioprocess technology | Kuliah dan lain F2F | PLO1 | C1 |
| CLO2 | Understand and able to apply genetically modified foods and nutrition, and humanity issues including food biotechnology | Kuliah dan lain F2F | PLO2 | C3 |
| CLO3 | Present on the use of microorganisms and fermentation in the production of foods with confidence | Seminar | PLO5 | A3 |
*** Sumber data : SPBPK
📊 Penilaian / Assessment ▼
| Komponen Penilaian / Assessment Component | Peratusan / Percentage |
|---|---|
| Kerja Kursus / Course Work | 40% |
| Peperiksaan Akhir (PA) / Exam Work | 60% |
*** Sumber data : SMUP