CBE670 Food Science And Technology UITM Assignment Sample Malaysia

CBE670 Food Science and Technology is a comprehensive course offered by the Universiti Teknologi MARA (UiTM) in Malaysia. As a fundamental part of the food science and technology program, this course provides students with a detailed understanding of the principles and practices involved in the processing, preservation, and packaging of food.

Throughout the course, students will learn about various food components, including proteins, carbohydrates, and lipids, and their role in food processing and preservation. They will also explore food microbiology, food chemistry, food analysis, food packaging, and sensory evaluation techniques. This course is designed to equip students with the necessary skills and knowledge to analyze and evaluate food products, troubleshoot problems that may arise in the food production process, and develop strategies to improve food quality and safety.

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Here, we describe some assignment objectives. These are:

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

Food science and technology is a broad field that encompasses the study of various aspects of food, including its production, processing, preservation, packaging, and consumption. Here are some key areas of focus within the field:

  1. Nutrition: Food scientists and technologists study the nutritional content of foods and how they affect human health. They analyze the chemical composition of foods and evaluate their impact on digestion, metabolism, and disease prevention. They also work to develop new food products that are healthier and more nutritious.
  2. Product Performance: Food scientists and technologists evaluate the sensory properties of food, such as taste, texture, aroma, and appearance, and how these factors influence consumer acceptance. They also study the physical and chemical properties of food, such as its shelf life, stability, and texture, to ensure that it meets quality standards.
  3. Safety: Food safety is a critical area of focus for food scientists and technologists. They work to ensure that food is free from harmful contaminants, such as bacteria and toxins, and develop methods to prevent foodborne illnesses. They also monitor food production processes to identify potential hazards and implement measures to prevent contamination.
  4. Packaging: Food packaging is an important aspect of food science and technology. Packaging helps to protect food from contamination and spoilage, and can also enhance its shelf life and maintain its quality. Food scientists and technologists develop new packaging materials and techniques to improve food preservation and reduce waste.
  5. Product Development: Food scientists and technologists work to develop new food products that meet consumer demand for taste, convenience, and healthfulness. They use their knowledge of food chemistry, nutrition, and sensory properties to create new products that are both appealing and nutritious. They also test and evaluate new products to ensure that they meet quality standards and consumer expectations.

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Assignment Objective 2: Distinguish the processing method of various food commodities.

There are various processing methods used to transform raw food commodities into different forms for consumption. Here are some common methods used for different food commodities:

  1. Meat: Meat is typically processed through techniques such as cutting, grinding, and curing. Curing involves adding salt, nitrates, or sugar to preserve the meat and enhance its flavor. Meat can also be smoked, dried, or canned.
  2. Fruits and Vegetables: Fruits and vegetables can be processed through techniques such as canning, freezing, drying, or juicing. Canning involves heating the food to a high temperature and sealing it in airtight containers to kill bacteria and prevent spoilage. Freezing involves quickly freezing the food to preserve its texture and flavor. Drying involves removing the moisture from the food to preserve it for longer periods of time.
  3. Grains: Grains can be processed through techniques such as milling, refining, and fortifying. Milling involves grinding the grain into flour, while refining involves removing the outer layers of the grain to create refined flour. Fortifying involves adding nutrients such as iron and folic acid to the grain to enhance its nutritional value.
  4. Dairy: Dairy products such as milk, cheese, and yogurt can be processed through techniques such as pasteurization, homogenization, and fermentation. Pasteurization involves heating the milk to kill bacteria, while homogenization involves breaking down the fat particles in milk to create a smooth texture. Fermentation involves adding bacteria to milk to create yogurt or cheese.
  5. Seafood: Seafood can be processed through techniques such as canning, smoking, and drying. Canning involves heating the seafood to a high temperature and sealing it in airtight containers to kill bacteria and prevent spoilage. Smoking involves exposing the seafood to smoke from burning wood chips to enhance its flavor. Drying involves removing the moisture from the seafood to preserve it for longer periods of time.

Overall, the processing method used for each food commodity depends on the desired end product, as well as factors such as food safety, nutritional value, and shelf life.

Assignment Objective 3: Evaluate engineering application in food industry.


The food industry heavily relies on engineering to design and develop equipment, processes, and systems to ensure that food products are safe, of high quality, and produced efficiently. Here are some examples of engineering applications in the food industry:

  1. Food processing equipment: Engineers design and develop equipment such as mixers, blenders, grinders, and extruders used in food processing. This equipment must meet strict sanitation standards and be designed to prevent contamination, maintain product quality, and increase productivity.
  2. Packaging equipment: Engineers design and develop packaging equipment such as fillers, cappers, and labelers. The equipment must be designed to handle a variety of food products and packaging materials and be able to withstand harsh environments such as refrigeration and freezing.
  3. Automation and control systems: Engineers design and develop automation and control systems to optimize food production and reduce waste. These systems can control equipment, monitor production, and adjust processing parameters in real-time to ensure that products meet quality and safety standards.
  4. Food safety systems: Engineers design and develop food safety systems to identify potential hazards and prevent contamination. These systems include processes such as hazard analysis and critical control point (HACCP) and other food safety management systems.
  5. Energy efficiency and sustainability: Engineers design and develop systems to improve energy efficiency and reduce waste in food production. This includes the design of energy-efficient equipment and the implementation of waste reduction strategies.

Overall, engineering plays a critical role in ensuring that food products are safe, high quality, and produced efficiently in the food industry.

Assignment Objective 4: Demonstrate scientific approach that involved in food industry.

The food industry relies heavily on a scientific approach to ensure the safety and quality of the products it produces. Here are some examples of scientific approaches used in the food industry:

  1. Hazard analysis and critical control points (HACCP): HACCP is a systematic approach used to identify potential hazards in food production processes and to establish control measures to prevent or eliminate them. This approach involves analyzing each step of the production process, from raw material handling to finished product storage and distribution, and identifying potential hazards at each stage.
  2. Food microbiology: Microbiology is a branch of science that studies microorganisms, including bacteria, viruses, and fungi. In the food industry, microbiology is used to identify and control the growth of microorganisms that can spoil or contaminate food products. Microbiologists use a range of techniques, such as microbial testing, to ensure that food products are safe for consumption.
  3. Food chemistry: Food chemistry is the study of the chemical composition and properties of food. In the food industry, food chemistry is used to understand the chemical changes that occur during food processing, such as cooking or preservation, and to develop new food products with desired properties.
  4. Sensory analysis: Sensory analysis is the scientific study of how humans perceive food through the senses of sight, smell, taste, touch, and hearing. In the food industry, sensory analysis is used to evaluate the quality and acceptability of food products, as well as to identify ways to improve their sensory properties.
  5. Food engineering: Food engineering is the application of engineering principles to the design, development, and production of food products. Food engineers use their knowledge of physics, chemistry, and biology to develop new processing technologies that can improve the efficiency and safety of food production processes.

These are just a few examples of the scientific approaches used in the food industry. By applying scientific principles and techniques, the food industry can produce safe, nutritious, and delicious food products that meet the needs and preferences of consumers.

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