PutraBLASTDK sesi 2 2019/2020: All courses

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Jabatan Sains Makanan

FST4959A-1: DISERTASI BACELOR (BACHELOR DISERTATION)

FST4926-1: TEKNOLOGI DAGING (MEAT TECHNOLOGY)

FST4921-1: PENGENDALIAN LEPASTUAI BUAHAN DAN SAYURAN (POSTHARVEST HANDLING OF FRUITS AND VEGETABLES)

FST4833-1: PENGENDALIAN LEPASTUAI BUAHAN DAN SAYURAN (POSTHARVEST HANDLING OF FRUITS AND VEGETABLES)

FST4824-1: PENGURUSAN KUALITI MAKANAN (FOOD QUALITY MANAGEMENT)

FST4610-2: PENGURUSAN KUALITI MAKANAN (FOOD QUALITY MANAGEMENT)

FST4610-1: PENGURUSAN KUALITI MAKANAN (FOOD QUALITY MANAGEMENT)

FST4605-1: PEMASTIAN KUALITI HASILAN TUMBUHAN (QUALITY ASSURANCE OF PLANT PRODUCTS)

FST4201-1: KAEDAH PANTAS DALAM ANALISIS MAKANAN (RAPID METHODS IN FOOD ANALYSIS)

FST3701-2: PERUBAHAN NUTRIEN DALAM MAKANAN (NUTRIENT CHANGES IN FOODS)

FST3701-1: PERUBAHAN NUTRIEN DALAM MAKANAN (NUTRIENT CHANGES IN FOODS)

FST3601-2: KEBERSIHAN DAN SANITASI MAKANAN (FOOD HYGIENE AND SANITATION)

FST3601-1: KEBERSIHAN DAN SANITASI MAKANAN (FOOD HYGIENE AND SANITATION)

FST3201-3: MIKROBIOLOGI MAKANAN ASAS (BASIC FOOD MICROBIOLOGY)

FST3201-2: MIKROBIOLOGI MAKANAN ASAS (BASIC FOOD MICROBIOLOGY)

FST3201-1: MIKROBIOLOGI MAKANAN ASAS (BASIC FOOD MICROBIOLOGY)

FST3115-2: KIMIA DAN ANALISIS KOMPONEN MIKRO MAKANAN (CHEMISTRY AND ANALYSIS OF FOOD MICRO-COMPONENTS)

FST3115-1: KIMIA DAN ANALISIS KOMPONEN MIKRO MAKANAN (CHEMISTRY AND ANALYSIS OF FOOD MICRO-COMPONENTS)

FST3107-1: PENGENALAN KEPADA KIMIA MAKANAN (INTRODUCTION TO FOOD CHEMISTRY)

FSM4901-4: LATIHAN INDUSTRI (INDUSTRIAL TRAINING)