CBE678  Introduction To Food Science And Technology UITM Assignment Sample Malaysia

The course “CBE678 – Introduction to Food Science and Technology” at UITM Malaysia provides a comprehensive overview of the food processing industry. It covers topics such as the constituents and composition of various food commodities, the processing techniques involved, sensory and nutritional aspects of food, food safety, legislation, quality, packaging, and product development within the food industry.

Students will gain insights into the fundamentals of food science and technology, preparing them for potential careers in the food sector.

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Assignment Activity 1 : Explain various aspects of food science and technology including nutrition, product performance, safety, packaging and product development

1. Nutrition: Food science and technology are concerned with understanding the nutritional composition of foods. This involves studying the various nutrients present in different food items, such as carbohydrates, proteins, fats, vitamins, minerals, and dietary fiber. The field also focuses on how these nutrients are absorbed and utilized by the human body, and how they contribute to overall health and well-being.
2. Product Performance: Food scientists and technologists assess the performance of food products in terms of sensory attributes, such as taste, texture, aroma, and appearance. They study how different processing techniques and ingredients affect the final product’s quality and how to optimize these aspects to meet consumer preferences.
3. Safety: One of the crucial aspects of food science and technology is ensuring the safety of food products. This includes identifying and controlling potential hazards such as microbiological contamination, chemical residues, allergens, and physical hazards. Food safety standards and regulations are developed and implemented to minimize risks and protect consumers.
4. Packaging: Packaging plays a significant role in preserving the quality and safety of food products during storage and transportation. Food technologists work on developing suitable packaging materials that provide barriers to moisture, oxygen, light, and other factors that could affect the product’s stability. Additionally, they consider sustainability and environmental impact in packaging design.
5. Product Development: Food product development involves creating new or improved food items to meet consumer demands and preferences. This process includes research, formulation, prototyping, testing, and scaling up for commercial production. Food technologists collaborate with culinary experts, marketers, and consumers to create successful food products that are both appealing and nutritious.

Assignment Activity 2 : Distinguish the processing method of various food commodities

1. Canning: Canning involves heating food in sealed containers to destroy microorganisms and enzymes that could spoil the product. This method is commonly used for fruits, vegetables, and some meat products.
2. Freezing: Freezing is a preservation technique where food items are rapidly cooled to low temperatures to inhibit the growth of microorganisms and maintain the quality of the product. It is widely used for fruits, vegetables, meat, fish, and various prepared foods.
3. Drying/Dehydration: In this process, water is removed from food products, reducing moisture content and inhibiting microbial growth. Drying is used for fruits, vegetables, herbs, and certain snack foods like dried fruit or jerky.
4. Fermentation: Fermentation is a natural process in which microorganisms convert sugars into acids, alcohol, or gases. This method is used to produce foods such as yogurt, cheese, pickles, sauerkraut, and certain beverages like beer and wine.
5. Pasteurization: Pasteurization is a heat treatment used to kill harmful pathogens in foods like milk, fruit juices, and liquid eggs while preserving their nutritional quality.
6. Irradiation: This method involves exposing food to ionizing radiation to reduce the number of microorganisms and insects. It is used for various foods, including spices, herbs, and certain fruits.
7. High-Pressure Processing (HPP): HPP involves subjecting foods to high levels of hydrostatic pressure to achieve microbial inactivation while preserving the product’s sensory and nutritional qualities. It is commonly used for juices, meats, and ready-to-eat meals.

Assignment Activity 3 : Evaluate engineering application in food industry

1. Food Processing Equipment: Engineers design and develop specialized machinery used in food processing, such as mixers, blenders, mills, ovens, extruders, and refrigeration systems. These machines are essential for transforming raw ingredients into finished food products efficiently and safely.
2. Automation and Robotics: Engineering plays a crucial role in implementing automation and robotics in the food industry. Automated systems can handle repetitive tasks like packaging, sorting, and quality control, leading to increased efficiency, reduced labor costs, and improved consistency in product quality.
3. Food Safety Systems: Engineers develop and implement sophisticated food safety systems, including hazard analysis and critical control points (HACCP). These systems help identify potential hazards and establish control measures to ensure the safety of the final food products.
4. Food Packaging Technology: Engineers work on designing innovative and sustainable packaging solutions to protect food products during transportation and storage while minimizing environmental impact. This includes materials selection, barrier properties, and shelf-life extension technologies.
5. Cold Chain Management: Engineers optimize cold chain logistics to maintain the temperature integrity of perishable foods throughout the supply chain. This ensures that products like fresh produce and frozen goods reach consumers in a safe and high-quality condition.
6. Quality Control and Inspection Systems: Engineering applications in the food industry involve developing advanced quality control and inspection systems to detect defects, contaminants, and deviations from product specifications. These technologies help maintain product consistency and safety.
7. Energy Efficiency: Engineers focus on improving energy efficiency in food processing plants through the design and implementation of energy-saving technologies and processes. This not only reduces operational costs but also contributes to sustainability goals.
8. Food Waste Reduction: Engineering plays a part in developing solutions to minimize food waste through better processing techniques, packaging designs, and utilization of by-products and waste streams for other purposes.

Overall, engineering applications in the food industry are critical for enhancing food safety, quality, and sustainability while optimizing production processes and reducing waste.

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