Kursus ini merangkumi ciri fisiko-kimia makanan dan komponen utamanya. Aktiviti mikrob, kaedah pengawetan makanan serta penggunaan enzim dalam teknologi makanan dibincangkan. Kesan tindak balas biokimia terhadap perubahan luaran serta nilai nutrisi makan(This course encompasses physico-chemical properties of foods and their main components. Microbial activity, food preservation methods and the use of enzymes in food technology are discussed. Effects of biochemical reactions on appearance and the nutritio)
- Teacher: DR. MOHD BADRIN HANIZAM BIN ABDUL RAHIM .
- Teacher: USWATUN HASANAH BT ZAIDAN .