Bachelor of Technology

Transcription

Bachelor of
Technology
Academic Session 2012/2013
USM Vision
Transforming Higher Education for a Sustainable Tomorrow
USM Mission
USM is a pioneering, transdisciplinary research intensive university
that empowers future talent and enables the bottom billions
to transform their socio-economic well being
i
STUDENT'S PERSONAL INFORMATION
Full Name
Identity Card (IC)/Passport No.
Current Address
Permanent Address
E-mail Address
Telephone No. (Residence)
Mobile Phone No. (if applicable)
School
Programme of Study
ii
CONTENT
PAGE
I
VISION AND MISSION…………………………………..........
i
II
STUDENT’S PERSONAL INFORMATION…………………..
ii
III
CONTENT…………………………………………………..…..
iii
IV
ACADEMIC CALENDAR………………………………...........
vii
V
ADMINISTRATIVE STAFF……………………………………
viii
VI
LIST OF STAFF..……………………………………………….
x
1.0
INTRODUCTION
1.1
The History................................………………………....
1
1.2
Mission and Vision of the School.....................………….
2
1.3
Bachelor of Technology (Honours) Programmes..............
2
1.4
General Educational Goals and Objectives………………
2
1.5
Programme Outcomes…………………….…...………....
3
1.6
Applications of Soft Skills……………………………….
4
1.7
Programme Profile……………………………………….
13
1.8
Type of Programmes…………………………………......
13
1.9
Programme Requirements……………………………......
14
1.10
Type of Courses……………………………………….....
15
1.11
Graduation Requirements……………………………......
16
1.12
Academic Year Status…………………………………....
17
1.13
Course Coding…………………………………………...
18
iii
2.0
3.0
4.0
ACADEMIC SYSTEM AND GENERAL INFORMATION
2.1
Course Registration .............…………………………......
19
2.2
Interpretation of Unit/Credit……………………...............
26
2.3
Examination System………………………..……….……
27
2.4
Unit Exemption/Credit Transfer………………………….
31
2.5
Academic Integrity.………………………………………
35
2.6
USM Mentor Programme………………………………...
41
2.7
Student Exchange Programme……………………………
42
UNIVERSITY REQUIREMENTS
3.1
Summary of University Requirements…………………...
43
3.2
Bahasa Malaysia…………………………………………
43
3.3
English Language………………………………………...
45
3.4
Local Students - Islamic and Asian Civilisation/Ethnic
Relations/Core Entrepreneurship………………………....
47
3.5
International Students - Malaysian Studies/Option……...
48
3.6
Third Language/Co-Curriculum/Skill Courses/Options…
49
SCHOOL REQUIREMENTS
4.1
Programmes in the School Industrial Technology..............
54
4.1.1 Bioprocess Technology…………………………...
54
4.1.2 Environmental Technology ....................................
54
4.1.3 Food Technology.....................................................
55
4.1.4 Bio-resource, Paper and Coatings Technology.......
55
iv
4.2
List of Courses According to Semester
4.2.1 Bioprocess Technology...........................................
56
4.2.2 Environmental Technology......................................
58
4.2.3 Food Technology.....................................................
60
4.2.4 Bio-resource, Paper and Coatings Technology........
62
4.3
University Courses Registration Guideline........................
64
4.4
Industrial Training..............................................................
64
4.5
Undergraduate Final Year Research Project.......................
66
5.0
GENERAL AND MINOR PROGRAMMES............................
68
6.0
FACILITIES
7.0
6.1
Laboratory Facilities for Undergraduate Teaching.............
71
6.2
Laboratory Support Facility................................................
72
6.3
Computer Laboratory and Research Laboratory................
72
6.4
Other facilities....................................................................
75
GENERAL INFORMATION
7.1
Community-Industry Advisory Panel (CIAP)....................
76
7.2
Student Affairs....................................................................
76
7.2.1 Committee of Academic Staff-Student...................
77
7.2.2 Academic Advisor...................................................
77
7.2.3 Mentor-Mentee System and Counselling Service..
77
7.3
Society of Industrial Technology........................................
78
7.4
Prizes and Awards..............................................................
79
v
7.5
8.0
7.4.1 Certificate of Dean's List.........................................
79
7.4.2 University Level......................................................
79
Research and Higher Degree Programmes.........................
80
LIST AND DESCRIPTION OF COURSES
8.1
Bioprocess Technology......................................................
81
8.2
Environmental Technology................................................
95
8.3
Food Technology...............................................................
108
8.4
Bio-resource, Paper and Coating Technology....................
124
9.0
INDEX..........................................................................................
152
10.0
STUDENTS’ FEEDBACK.........................................................
155
vi
ACADEMIC CALENDAR 2012/2013 SESSION
[ 10 SEPTEMBER 2012 – 8 SEPTEMBER 2013 (52 WEEKS ]
FOR ALL PRGRAMMES [EXCEPT IN THE MEDICAL AND DENTAL SCIENCES PROGRAMMES]
•
New Student Registration = 1 – 2 September 2012
•
Orientation Week = 3-9 September 2012
WEEK
SEMESTER
ACTIVITY
DATE
1
Monday, 10/09/12 - Friday, 14/09/12
2
Monday, 17/09/12 - Friday, 21/09/12
3
Monday, 24/09/12 - Friday, 28/09/12
Duration of
4
Monday, 01/10/12 - Friday, 05/10/12
SEMESTER I
Teaching and
5
Monday, 08/10/12 - Friday, 12/10/12
Learning
6
Monday, 15/10/12 - Friday, 19/10/12
7
Monday, 22/10/12 - Friday, 26/10/12
8
Monday, 29/10/12 - Friday, 24/11/12
9
Monday, 05/11/12 – Friday, 09/11/12
10
Saturday, 10/11/12 - Sunday,18/11/12
Mid Semester Break
11
Monday, 19/11/12 – Friday, 23/11/12
12
Monday, 26/11/12 - Friday, 30/11/12
Duration of
13
Monday, 03/12/12 - Friday, 07/12/12
Teaching and
14
Monday, 10/12/12 - Friday, 14/12/12
Learning
15
Monday, 17/12/12 – Friday, 21/12/12
SEMESTER I
16
Saturday, 22/12/12 – Monday,01/01/13
Revision Week
17
Wednesday, 02/01/13 - Saturday,05/01/13
Examinations
18
Monday, 07/01/13 - Saturday, 12/01/13
19
Monday, 14/01/13 - Friday, 18/01/13
20 - 23
Saturday, 19/01/13 - Sunday, 17/02/13
INTER-SEMESTER BREAK I & II
24
Monday, 18/02/13 - Friday, 22/02/13
25
Monday, 25/02/13 - Friday, 01/03/13
Duration of
26
Monday, 04/03/13 - Friday, 08/03/13
SEMESTER II
Teaching and
27
Monday, 11/03/13 - Friday, 15/03/13
Learning
28
Monday, 18/03/13 - Friday, 22/03/13
29
Monday, 25/03/13 – Friday, 29/03/13
30
Monday, 01/04/13 – Friday, 05/04/13
31
Saturday, 06/04/13 - Sunday, 14/04/13
Mid Semester Break
32
Monday,15/04/13 - Friday 19/04/13
33
Monday, 22/04/13 - Friday, 26/04/13
Duration of
34
Monday, 29/04/13 - Friday, 03/05/13
SEMESTER II
Teaching and
35
Monday, 06/05/13 - Friday, 10/05/13
Learning
36
Monday, 13/05/13 - Friday, 17/05/13
37
Monday, 20/05/13 - Friday, 24/05/13
Monday, 27/05/13 - Friday, 31/05/13
38
39
Saturday, 01/06/13 - Sunday, 09/06/13
Revision Week
40
Monday, 10/06/13 - Friday, 14/06/13
Examinations
41
Monday, 17/06/13 - Friday, 21/06/13
42
Monday, 24/06/13 - Friday, 28/06/13
Inter-Academic Session Break/
43-52
Saturday, 29/06/13 - Sunday, 08/09/13
Industrial Training/ KSCP
COURSES OFFERED DURING THE INTER-ACADEMIC SESSION BREAK (KSCP)
43 - 45
46 - 47
48
49-52
3 weeks
2 weeks
1 week
4 weeks
Break
Duration of Teaching
Examinations
Break
vii
Saturday, 29/06/13 - Sunday, 21/07/13
Monday. 22/07/13 – Friday, 02/08/13
Monday, 05/08/13 – Friday, 09/08/13
Saturday, 10/8/13 – Sunday, 08/09/13
ADMINISTRATIVE STAFF
SCHOOL OF INDUSTRIAL TECHNOLOGY
DEAN
Professor Rozman Hj. Din
DEPUTY DEAN
Professor Azhar Mat Easa
(Research and Postgraduate
Studies)
Professor Abdul Khalil
Shawkataly
(Academic and Student
Development)
Professor Norziah Mohd
Hani
(Industry and Community
Network)
PROGRAMME CHAIRMAN
Professor Gulam Rusul Rahmat Ali
(Food Technology)
Assoc. Prof. Rosma Ahmad
(Bioprocess Technology)
Dr. Mazlan Ibrahim
(Bio-resource, Paper & Coatings
Technology)
Assoc. Prof. Norhashimah. Morad
(Environmental Technology)
Assistant Registrar
Assistant Registrar
Research Officer
Mr. Zamhari Ahmad
Mrs. Noor Hasmah Idris
Mr. Che Ku Abdullah
Che Ku Alam
viii
LIST OF ADMINISTRATIVE STAFF
OFFICERS
Room Number
E-mail
Phone Extension
Main office
dean_ind@usm.my
2219
Professor Abdul Khalil Shawkataly
(Academic and Student Development)
Main office
akhalil@usm.my
2260
Professor Azhar Mat Easa
(Research and Postgraduate Studies)
Main office
azhar@usm.my
2268
Professor Norziah Mohd Hani
(Industry and Community Network)
Main office
norziah@usm.my
5200
Assoc. Prof. Norhashimah Morad
(Environmental Technology)
149
nhashima@usm.my
2236
Assoc. Prof. Rosma Ahmad
(Bioprocess Technology)
212
rosmah@usm.my
2118
Dr. Mazlan Ibrahim
(Bio-resource, Paper & Coatings
Technology)
341
maz@usm.my
2204
Professor Gulam Rusul Rahmat Ali
(Food Technology)
024
gulam@usm.my
2216
Mr. Zamhari Ahmad
Main office
zamhari@usm.my
2218
Mrs. Noor Hasmah Idris
Main office
noorhasmah@usm.my
4301
Lab
Management
Office
ck_abdullah@usm.my
4305
DEAN
Professor Rozman Hj. Din
DEPUTY DEAN
PROGRAMME CHAIRMAN
ASSISTANT REGISTRAR
RESEARCH OFFICER
Mr. Che Ku Abdullah Che Ku Alam
ix
LIST OF STAFF
PROFESSOR
Programme
Room
Number
E-mail
Phone Extension
BPCT
Main
Office/311
akhalil@usm.my
2200/2260
Abd. Karim Alias, Prof.
FT
259
akarim@usm.my
2221/5984
Azhar Mat Easa, Prof.
FT
Main
Office/242
azhar@usm.my
5207/2268
Gulam Rusul Rahmat Ali, Prof.
FT
024
gulam@usm.my
2216
Mohd Omar Abd. Kadir, Prof.
ET
105
akmomar@usm.my
5206
Norziah Mohd Hani, Prof.
FT
Main
office/241
norziah@usm.my
2222/5200
Othman Sulaiman, Prof.
BPCT
332
othman@usm,my
2241/2933
Rozman Hj. Din, Prof.
BPCT
Main
office/349
rozman@usm.my
2219
Teng Tjoon Tow, Prof.
ET
151
ttteng@usm.my
2215
BPCT
315
wanrosli@usm.my
2354
Abdul Khalil Shawkataly, Prof.
Wan Rosli Wan Daud, Prof.
BPCT: Bio-resource, Paper & Coatings Technology; FT: Food Technology; ET: Environmental
Technology; BT: Bioprocess Technology
x
ASSOCIATE PROFESSOR
Programme
Room
Number
E-mail
Phone Extension
ET
122
abbas@usm.my
5213
BPCT
310
baharin@usm.my
5215
Fazilah Ariffin, Dr.
FT
240
fazilah@usm.my
5208
Liong Min Tze, Dr.
BT
220
mintze.liong@usm.my
2114
Mahamad Hakimi Ibrahim, Dr.
ET
164B
mhakimi@usm.my
2511
Norhashimah Morad, Dr.
ET
149
nhashima@usm.my
2236
Norli Ismail, Dr.
ET
128
norlii@usm.my
2824
Nurul Huda, Dr.
FT
214
nrlhd@usm.my
2112
BPCT
332
btpoh@usm.my
2202
FT
216
rajeevbhat@usm.my
5212
Rokiah Hashim, Dr.
BPCT
312
hrokiah@usm.my
5217
Rosma Ahmad, Dr.
BT
212
rosmah@usm.my
2118
Abbas Fadhl Mubarek AlKarkhi, Dr.
Baharin Azahari, Dr.
Poh Beng Teik, Dr.
Rajeev Bhat, Dr.
xi
SENIOR LECTURER
Programme
Room
Number
E-mail
Phone Extension
BPCT
328
arniza@usm.my
2239
Cheng Lai Hoong, Dr.
FT
211
lhcheng@usm.my
5209
Harlina Ahmad, Dr.
ET
164D
harlinaa@usm.my
2537
Lee Chee Keong, Dr.
BT
237
cklee@usm.my
2224
Leh Cheu Peng, Dr.
BPCT
338
cpleh@usm.my
2147
ET
150
mardiayaidayu@usm.
my
2214
BPCT
341
maz@usm.my
2204
Mohd Rafatullah Lari, Dr.
ET
129
mrafatullah@usm.my
2111
Rabeta Mohd Salleh, Dr.
FT
219
rabeta@usm.my
5211
Sufia Hena, Dr.
BT
258
sufiahena@usm.my
5213
Tajul Aris Yang, Dr.
FT
235
taris@usm.my
5210
Tay Guan Seng, Dr.
BPCT
327
taygs@usm.my
2201
Arniza Ghazali, Dr.
Mardiana Idayu Ahmad, Dr.
Mazlan Ibrahim, Dr.
xii
SENIOR LECTURER
Programme
Room
Number
E-mail
Phone Extension
Uthumporn Utra @ Sapina
Abdullah, Dr.
FT
261
sapina@usm.my
2220
Wan Nadiah Wan Abdullah,
Pn.
BT
217
wnadiah@usm.my
2113
Yusri Yusup, Dr.
ET
164C
yusriy@usm.my
5201
PROGRAM
ME
Room
Number
E-mail
Phone Extension
ET
128
fera@usm.my
2110
BPCT
336
izza_alias@usm.my
5218
LECTURER
Fera Fizani Ahmad Fizri, Cik
Nurul Izza Alias, Cik
xiii
ASSOCIATE LECTURER
CENTRE
E-mail
Phone Extension
Gan Chee Yuen, Dr.
DCC
cygan@dcc.usm.com
4261
Mohd Nazri Ismail, Dr.
DCC
mnazri@dcc.usm.com
4261
Lim Theam Soon, Dr.
INFORMM
theamsoon@usm.my
4852
Khoo Boon Yin, Dr.
INFORMM
boonyin@usm.my
4819
Ong Ming Thong, Dr.
INFORMM
omt@usm.my
4821
AMDI
doblin@amdi.edu.usm.my
04-562 2386
Doblin Anak Sangai, Dr.
DCC: Doping Control Centre; INFORMM: Institute for Research in Molecular Medicine; AMDI:
Advanced Medical and Dentistry Institute
RESEARCH OFFICER
Room Number
Phone
Extension
E-mail
137
5204
rizol@usm.my
Room/Lab.
Number
Phone
Extension
E-mail
Joseph a/l Hemadry
LMO
4304
lpjoseph@usm.my
Khairul Azhar Jaafar
LMO
4304
khairul_azhar@usm.my
Md. Fadil Ismail
LMO
4304
mdfazil@usm.my
Sadali Othman
LMO
4304
sadali@usm.my
Azmaizan Yaakub (BT)
148
2247
azmaizan@usm.my
Mazura Md. Nayan (FT)
245
2990
mazuramn@usm.my
Noraida Bukhari (BPCT)
333
3051
bnoraida@usm.my
Rizol Md. Arif, En.
TECHNICAL STAFF
Assistant Science Officer
Chief Lab Assistant
Laboratory Manager
xiv
TECHNICAL STAFF
Room/Lab.
Number
Phone
Extension
E-mail
133
2365
tshong@usm.my
Abu Mangsor Mat Sari
031
2174
abumangsor@usm.my
Abdul Rahim Md. Sarid
137
2991
abdulrahimms@usm.my
Ahmad Yahya
340
3013
ahmad_yahya@usm.my
Maarof Salleh
243
2269
maarof_salleh@usm.my
Abdul Ghoni Ruslan
206
2178/2369
abdghoni@usm.my
Abdul Hamid Abdul Majid
042
2326
ahamidamajid@usm.my
Abdul Shukor Ismail
172
4304
shukoris@usm.my
Alfenddi Jamaluddin
172
4304
alfenddi@usm.my
Azlisufryzal Bunizar
352
2263
azlisufryzal@usm.my
Mazlan Mohamad Jakeri
144
2247
mjmazlan@usm.my
Mohd Firdaus Mohd Adnan
022
2326
mfirdaus@usm.my
Najmah Hamid
148
2247
najmah_hamid@usm.my
Noorhasni Othman
308
2335
noorhasni@usm.my
Ravi a/l Vinayagamuertty
119
2368
ravi@usm.my
Shamsul Zoolkifli
331
2189
zshamsul@usm.my
Abdul Muluk Tajudin
049
2324
abdul_muluk@usm.my
Zahidil Aswad Rodzee
049
2324
zahidil_aswad@usm.my
Laboratory Manager
Teh Siew Hong (ET)
Senior Lab Assistant
Lab Assistant
Technician
xv
GENERAL ADMINISTRATIVE STAFF
STAFF
Phone Extension
E-mail
General Office
2217/2585/4300
-
Azura Jaafar
2367
azura_jaafar@usm.my
Juliana Jaafar
2219
jjuliana@usm.my
Noraini Zakaria
3886
ainz@usm.my
Salmah Ismail
2217
isalmah@usm.my
Fauziah Ismail
4300
ifauziah@usm.my
Massri. Majid
4300
massri@usm.my
Nazariah. Nordin
5220
nazariah@usm.my
Noor’Azila Abdul Aziz
5220
azila@usm.my
Omar Ahmad
2585
omar_ahmad@usm.my
Ruhaiza Abu Bakar
2585
ruhaiza@usm.my
2585
t_muniandy@usm.my
2585
suhaimi@usm.my
4300
muzakkir@usm.my
Office Secretary
Senior Administrative Assistant
Administrative Assistant
Senior General Assistant
Muniandy a/l Thoplan
Office General Assistant
Mohd Suhaimi Sabu
General Staff
Mohamad Muzakkir Mahmad Sallih
xvi
1.0 INTRODUCTION
This handbook is specially prepared for the undergraduate technology students of
Universiti Sains Malaysia who will commence their first year studies in the academic
year 2012/2013. This handbook contains concise information that will prove useful in
helping students understand the university’s system of study as well as to adopt oneself to
university life here.
Information in this handbook covers various aspects such as the programme structure of
the Bachelor of Technology degree, the academic system, types of courses, student status,
examination/evaluation systems, information on the School facilities, list and synopsis of
courses, reference materials and academic staff list. This information would give a clear
picture to the students for them to plan their academic studies, understand the field of
studies that they are following and adapt themselves to the teaching and learning
environment of the university.
1.1 The History
The School of Industrial Technology commenced with the establishment of the School of
Applied Sciences in 1973. The School offered the Bachelor of Applied Science
programmes in Electronic Science and Technology, Food Science and Technology and,
Polymer Science and Technology.
In 1984, the name of the School was changed to the School of Engineering Sciences and
Industrial Technology. Hence, the curricula were amended to Bachelor of Engineering
(B. Eng) and Bachelor of Technology (B. Tech) to meet the requirement of engineering
and industrial technology courses.
The School was later split into the School of Electrical and Electronic Engineering, the
School of Materials and Mineral Resources Engineering and the School of Industrial
Technology during the 1986/1987 academic session. The former two schools were moved
to the USM Campus in Tronoh, Perak while the School of Industrial Technology
remained in the main campus, Penang.
In academic session 1986/1987 the School of Industrial Technology offered Bachelor of
Technology programmes in Food Technology, Polymer Science and Technology, Quality
Control & Instrumentation, and the Wood, Paper and Coatings Technology. The
Environmental Technology programme was later introduced in 1999/2000 academic
session.
In the 2001/2002 academic session, the Polymer Technology and the Quality Control &
Instrumentation programmes were upgraded into the Polymer Engineering and the
Mechatronic Engineering programme respectively, thus were relocated at the USM
Engineering Campus in Sri Ampangan, Nibong Tebal.
In order to fulfil demands by industries, the Wood, Paper and Coatings Technology
programme was renamed the Bio-resource, Paper and Coatings Technology programme
in 2002/2003 and the Bioprocess Technology programme was introduced in 2008/2009
academic session.
1
1.2 Mission and Vision of the School
The Vision
“World class centre in technological innovation for a sustainable tomorrow”.
“The Mission”
1.
To be the prime education provider of technologists who are competent, capable of
independent thinking, possess communication and analytical skills and able to
fulfill the needs in various industries and socio- economic development
2.
To pursue cutting-edge research in the fields of Food Technology, Bio-resource,
Paper and Coatings Technology, Environmental Technology and Bioprocess
Technology
3.
To contribute to the well-being of the community through sustainability-led
dynamic transdisciplinary academic programmes, research innovation, teamwork
and continuous improvement.
1.3 Bachelor of Technology (Honours) Programmes
Bachelor of Technology programme was first offered in 1984. Currently, the School of
Industrial Technology offers the following bachelor degrees:
o
o
o
o
Bachelor of Technology (Honours) (Food)
Bachelor of Technology (Honours) (Bio-resource, Paper and Coatings)
Bachelor of Technology (Honours) (Environmental)
Bachelor of Technology (Honours) (Bioprocess)
Acceptance to any of the above programmes is subjected to selection and entry
qualification. Most of the first year courses consist of basic science courses in Chemistry,
Mathematics, Physics and Computer. From level 200, all students are required to enroll
for courses relevant to their respective programmes up to level 300 (Bio-resource, Paper
& Coatings and Environmental Technologies) or 400 (Food and Bioprocess
Technologies) whereby they are required to conduct one final year research project.
Students are also required to undergo industrial training in various industries relevant to
their study programme for 8 weeks (Bio-resource, Paper & Coatings, Environmental and
Bioprocess Technologies) or 18 weeks (Food Technology). This training is aimed at
exposing the students to actual working practice and atmosphere of the industry.
2
1.4 General Educational Goal and Objectives
The general goal of Bachelor of Technology degree programme is to produce graduates
who have specialized expertise in their respective technologies (Food; Bioprocess;
Environmental and Bio-resource, Paper & Coatings) to meet the employment needs of
the country for various related industries / agencies.
Therefore, the academic programmes are designed to produce graduates who:
•
•
•
•
•
are competent to work and able to solve problems
have communication and team work skills
have leadership skills, positive attitude and professional ethics
are capable of contributing to the well-being of the society and sustainability of
the environment
have interest in entrepreneurship and lifelong learning
1.5 Programme Outcomes
At the end of the programme, students will be able to:
1.
2.
3.
4.
5.
6.
7.
8.
9.
Acquire the knowledge and skills in the area of technology specialized
(Knowledge)
Exhibit extensive technical skills in the area of specialization (Technical Skill,
Practical Skill, Psychomotor)
Identify and resolve issues and problems in a critical, creative and innovative
manner (Thinking Skill and Scientific Approach)
Acquire the skill to Communicate effectively in all walks of life
(Communication Skill)
Display a sense of responsibility and master social skills (Social and
Responsibility Skill)
Understand and manage the industry in a professional and ethical manner
(Professionalism, Value, Attitude and Ethics)
Manage current information and recognize the importance of lifelong learning
(Lifelong Education and Information Management)
Acquire entrepreneurial knowledge base for career development (Management
and Entrepreneurship Skill)
Function effectively as an individual and in a team with the ability to lead
(Leadership Skill)
3
1.6 Applications of Soft skills
The tables below provide the matrix for the application of soft skills in the respective
programmes.
5
6
LSP 300/2
LSP 402/2
7
Academic English
Scientific and
Medical English
Co-curriculum/
Other language/ Skill
/Option courses
/
/
/
/
/
/
/
/
/
/
/
/
CORE COURSE
1
IMK 103/2
2
IMK 105/2
3
IUK 108/4
4
5
KOT 121/3
IUK 191/4
6
7
8
9
KFT 131/3
IMG 103/3
IMK 104/3
ZCA 101/4
10
KAT 141/3
Introduction to Food
Science and
Technology
Biochemistry
Statistics with
Computer
Applications
Organic Chemistry 1
Mathematics 1
/
/
/
Physical Chemistry I
Food Chemistry
Nutrition
General Physics
Analytical
Chemistry I
/
/
/
4
/
LS – Leadership Skill
/
EM – Professional Ethics and
Moral
/
KK – Entrepreneurship
Skill
UNIVERSITY COURSE
Core
1
WUS 101/2
Entrepreneurship
2
SHE 101/2 Ethnic Relations
Islamic and Asian
3
HTU 223/2
Civilisations
4
LKM 400/2 Bahasa Malaysia IV
LL – Lifelong Learning and
Information Management
Course
TS – Teamwork
Code
CTPS – Critical Thinking
and Problem Solving
No
Bachelor of Technology (Honours) (Food)
CS – Communication skill
a.
11
12
IMK 202/3
KOT 222/3
13
IMG 211/3
14
IMG 203/3
13
IMK 209/2
15
IMK 221/3
16
IEK 101/3
17
IEK 108/3
18
IMG 204/3
19
IMG 222/3
20
IEK 212/3
21
IMK 308/4
22
IMK 309/4
23
IMA 312/2
24
IMA 313/2
25
IMA 320/9
26
IMA 410/6
27
IMG 405/3
28
IMG 411/4
29
IMK 421/2
30
IMK 407/3
Food Commodity
Organic Chemistry II
/
/
/
Food Microbiology I
/
/
Chemical Food
Analysis
Physical Properties
of Food
Food Ingredients
Chemical Process
Calculations
Process Fluid
Mechanics
Instrumental
Analysis of Food
Food Microbiology
II
Process Heat
Transfer
Food Preservation
Food Processing
Technology
Food Processing
Practical
Food Preservation
Practical
Food Industrial
Training
Final Year Food
Research Project
Food Packaging
Quality Management
of Food and Sensory
Evaluation
Primary Products
Technology
Food Safety
ELECTIVE COURSE
1
KOT 222/3 Organic Chemistry II
Management of
2
IMK 212/2
Halal Food
Physical Chemistry
3
KFT 232/3
II
Industrial Waste
4
IUK 303/3
Management
Experimental Design
5
IUK 208/3
and Computer
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
5
/
/
/
/
/
/
/
/
/
/
6
IUK 304/3
7
IBK 316/3
8
IEK 213/3
9
IKA 301/2
/
/
5
LSP 300/2
6
LSP 402/2
7
Academic English
Scientific and
Medical English
Co-curriculum/
/Option courses
/
/
/
/
/
/
/
/
/
/
/
/
/
CORE COURSE
1
IWK 100/2
2
IWK 101/4
3
IWK 102/4
4
IWK 103/4
Bioresource as
Industrial Raw
Materials
Basic Coatings
Technology
Basic Bioresource
Science and
Technology
Pulp Production and
Paper Recycling
/
/
/
/
6
/
/
Moral
UNIVERSITY COURSE
Core
1
WUS 101/2
Entrepreneurship
2
Islamic and Asian
3
HTU 223/2
Civilisations
4
Skill
Course
Code
TS – Teamwork
Bachelor of Technology (Honours) (Bio-resource, Paper and Coatings)
and Problem Solving
No
/
b.
Industrial Quality
Management
Food Bioprocess
Technology
Mass Transfer and
Separation
Unit Operation
Practical
Bioresource Based
Products
Chemistry for
Technologist
Statistics with
Computer
Applications
5
IWK 105/4
6
IUK 107/4
7
IUK 108/4
8
IUK 191/4
9
IEK 101/3
10
KOT 121/3
11
IWK 201/4
12
IWK 203/4
13
IWK 205/3
14
IWA 281/2
15
IWA 282/2
16
IWA 283/2
17
IWK 301/3
18
IWK 302/3
19
IWK 304/3
20
IWA 381/2
21
IWA 382/2
22
IWA 383/2
23
IUA 308/4
Industrial Training
/
24
IUA 313/4
Research Project
/
/
/
/
Mathematics I
Chemical Process
Calculations
Organic Chemistry I
Raw Materials and
Coatings Chemistry
Stock Preparation
and Papermaking
Additives and Paper
Properties
Coatings
Technology
Laboratory I
Bioresource
Technology
Laboratory I
Paper Technology
Laboratory I
Coatings Process and
Equipment
Wood Engineering
Furniture
Manufacturing
Coatings
Technology
Laboratory II
Bioresource
Technology
Laboratory II
Paper Technology
Laboratory II
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
7
/
/
/
/
/
/
/
ELECTIVE COURSE
Process Fluid
1
IEK 108/3
Mechanics
Analytical
2
KAT 141/3
Chemistry I
Bioresource, Paper
and Coatings
3
IWK 204/3
Product
Development
Process Heat
4
IEK 212/3
Transfer
Environmental,
5
IEK 215/3 Health and Safety
Legislation
Experimental Design
6
IUK 208/3 with Computer
Application
/
/
/
/
/
/
/
/
/
7
IUK 291/4
Mathematics II
/
8
IBK 212/2
/
9
IWK 305/2
10
IWK 306/2
11
IWK 307/2
12
IUK 303/3
13
IUK 304/3
Renewable Biomass
Advanced
Technology of
Coatings
Fibre and
Lignocellulosic
Composite
Advanced Paper
Technology Instrumental
Analysis For Pulp
and Paper
Industrial Waste
Management
Industrial Quality
Management
/
/
/
/
/
/
/
/
/
/
8
/
/
/
5
6
LSP 300/2
LSP 402/2
7
Academic English
Scientific and
Medical English
Co-curriculum/
/Option courses
/
IEG 101/3
2
IEK 101/3
3
BOM
112/4
/
/
/
/
/
/
/
4
IUK 191/4
5
IUK 108/3
6
IEG 102/4
7
IEK 105/3
8
IEK 108/3
Introduction to
Environmental
Science
Chemical Process
Calculations
Basic Ecology
/
/
/
/
/
Mathematics I
Statistics with
Computer
Applications
Introduction to
Environmental
Technology
Treatment and
Management of
Solid Waste
Process Fluid
Mechanics
/
/
CORE COURSE
1
/
/
/
/
/
/
/
/
/
9
/
/
Moral
/
Skill
UNIVERSITY COURSE
Core
1
WUS 101/2
Entrepreneurship
2
Islamic and Asian
3
HTU 223/2
Civilisations
4
Course
TS – Teamwork
Code
and Problem Solving
No
Bachelor of Technology (Honours) (Environmental)
c.
9
IEK 212/3
10
IEA 216/3
11
HGF 227/3
12
IEK 205/3
13
IEK 211/3
14
IEK 213/3
15
IEK 215/3
16
IUK 291/4
17
IEA 201/2
18
IEA 300/3
19
IEK 307/3
20
IEK 308/3
21
IUA 308/4
22
23
Process Heat
Transfer
Computer
Applications in
Industry
Weather, Climate
and Biogeography
Air Pollution Control
Technology
Equipment Design
for Water Treatment
Mass Transfer and
Separation Processes
Environmental,
Safety and Health
Legislation
/
/
/
/
/
/
/
/
/
Mathematics II
Unit Operations
Laboratory
Environmental
Technology
Laboratory
Noise and Vibration
Control Technology
Industrial
Wastewater
Treatment Plant
Design
/
/
/
/
/
/
/
/
/
/
Industrial Training
/
/
IUA 313/4
Research Project
/
/
IEK 309/3
Chemodynamics
ELECTIVE COURSE
Experimental Design
1
IUK 208/3 with Computer
Applications
2
IEK 107/3 Thermodynamics
Treatment and
3
IEK 306/3 Management of
Scheduled Waste
Society and
4
IEA 312/3
Environment Project
5
IEK 314/3 Environmental Audit
Environmental
6
IEK 317/3
Management
Hydrology of
7
HGF 429/3
Catchment Area
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
10
/
/
/
/
/
5
LSP 300/2
6
LSP 402/2
7
Academic English
Scientific and
Medical English
Co-curriculum/
/Option courses
/
/
/
/
/
/
/
/
/
/
/
/
CORE COURSE
1
IEK 101/3
2
IUK 108/4
3
KOT 121/3
Chemical Process
Calculations
Statistics with
Computer
Applications
Organic Chemistry 1
4
IUK 191/4
Mathematics 1
5
IBG 102/3
6
IEK 108/3
7
BOI 103/3
8
KAT 141/3
9
IBK 201/3
10
IBG 202/3
11
IBG 203/3
Bioanalysis 1
12
IEK 212/3
Process Heat
Transfer
13
IBG 211/3
Bioanalysis II
Biology for
Technologists
Process Fluid
Mechanics
Cell Biochemistry
Analytical
Chemistry I
Fundamentals of
Bioprocess
Technology
Industrial
Microbiology
/
/
/
/
/
/
/
/
/
/
/
/
/
11
/
/
/
Moral
/
Skill
UNIVERSITY COURSE
Core
1
WUS 101/2
Entrepreneurship
2
Islamic and Asian
3
HTU 223/2
Civilisations
4
Course
TS – Teamwork
Code
and Problem Solving
No
d. Bachelor of Technology (Honours) (Bioprocess)
14
IEK 213/3
15
IUK 208/3
16
BTT 301/3
17
IBG 302/4
18
IBG 303/3
19
FEL 271/2
20
IBG 311/4
21
IBK 312/3
22
IBK 313/2
23
IBK 314/3
24
IBG 401/3
25
IBK 402/4
26
IBA 403/8
27
IUA 404/4
Mass Transfer and
Separation Processes
Experimental Design
with Computer
Applications
Tissue Culture
Technology
Bioreactor Operation
DNA and Metabolite
Technology
Pharmaceutical
Biotechnology
Enzyme Technology
Issues in Bioproses
Technology
Bioprocess
Instrumentation and
Control
Downstream Process
Technology
Bioprocess
Optimization and
Simulation
Bioproduct
Development
Bioprocess Research
Project
Industrial Training
Quality Assurance
and Safety of
Bioprocess Products
ELECTIVE COURSE
Computer
1
IEA 216/3 Applications in
Industry
2
IBK 212/2 Renewable Biomass
Physiology and
3
BMT 206/3 Nutrition of
Microbes
Industrial Waste
4
IUK 303/3
Management
Food Bioprocess
5
IBK 316/3
Technology
Environmental
6
IBK 412/3 Bioprocess
Technology
Industrial Quality
7
IUK 304/3
Management
28
IBK 411/3
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
/
12
/
/
/
/
1.7 Programme Profile
The Bachelor of Technology encompasses all aspects of science and technology in the
relevant discipline. The programme covers theoretical and scientific foundations as well
as various extensive applications in industry. The curriculum of the programme
emphasizes
problem-based
learning
concepts
in
particular
through
practical/project/training-based courses that are integrated throughout the years, and
emphasises as well as inculcates a research orientation to the students.
In the first year, students are taught the basics of science and technology in the respective
programme such as Introduction to Food Science and Technology (Food Technology),
Basic Bioresource Science and Technology (Bio-resource, Paper & Coatings
Technology), Introduction to Environmental Science (Environmental Technology) and
Fundamentals of Bioprocess Technology (Bioprocess Technology), in addition to
learning of general chemistry, physics, mathemathics and unit operations.
The following year of study offers an integrated and a wide range of courses that focus on
a variety of areas in the respective technology programmes; Food Technology, Bioresource, Paper & Coatings Technology, Environmental Technology and Bioprocess
Technology.
During long vacation after the 4th semester, students of Bio-resource, Paper & Coatings
Technology and Environmental Technology will be assigned to various organisations for
a full time industrial training for a period of 8 weeks. Students of Bioprocess and Food
Technology will be going for industrial training during the long vacation after 6th
semester for 8 weeks and during the 6th semester for 18 weeks, respectively.
In the final year, students are required to complete a research project under the
supervision of one academic staff.
1.8 Type of Programme
The degree is offered through two programmes namely:
(i)
Bachelor of Technology with Minor
Under this programme students choose and complete one minor area offered by
other schools.
13
(ii) Bachelor of Technology with Elective
Under this programme students choose several elective courses to widen their
specialisation area and their knowledge in industrial technology.
All students must choose either Bachelor of Technology with Minor programme or
Bachelor of Technology with Elective programme at the beginning of the second
semester of Year I.
Students in Bachelor of Technology with Minor programme will have to choose and
begin their Minor specialisation in the second semester of Year I.
1.9 Programme Requirements
Environmental Technology and Bio-resource, Paper & Coatings Technology
(3-year programme)
Type of Courses
Course Code
Classification
School Requirements
• Core Courses
• Elective Courses
• Minor Courses
University Requirements
Minimum Total Unit Requirement
Number of Units
Normal
program
Minor
program
75
20
0
15
75
4
16
15
110
110
T
E
M
U
Food Technology and Bioprocess Technology
(4-year programme)
Type of Courses
School Requirements
• Core Courses
• Elective Courses
• Minor (from other
Schools)
Course Code
Classification
T
E
M
U
Minimum Total Unit Requirement
Number of Units
Normal
program
Minor
program
99 (93)*
20
0
99 (93)*
4
16
15
15
134 (128)*
134 (128)*
* : figures in brackets apply to Bioprocess Technology
14
1.10
Type of Courses
Courses offered in the Bachelor of Technology degree programme as shown in the above
table (in Section 1.9) are categorised as follows:
(a)
Core Courses (Course Code Classification - T)
Core courses consist of Technology Specialised courses are a set of compulsory
courses for a particular area of specialisation that must be taken and passed.
(b) Minor Courses (Course Code Classification - M)
Students in the Industrial Technology with Minor programme have to choose a
minor specialisation offered by another school (Please refer to Section 5).
(c)
Elective Courses (Course Code Classification - E)
Elective courses consist of courses that students can choose from to strengthen their
Technology specialisation courses. Elective courses must be taken by students with
Elective programme (to replace the minor specialisation requirement).
(d) University Courses/Option (Course Code Classification - U)
All students must take a number of courses to fulfill the University requirements.
Further information on the University Courses/Options is given in Section 3 and
specific requirements for students of the School of Industrial Technology are given
in Section 4.2.
(e)
Special Courses (Course Code Type - Z)
Special Courses are pre-requisite courses that must be taken and passed with at least
'C' grade before a less qualified student is allowed to take a higher level course.
LMT100/2 - Preparatory English is one of such courses in this category.
(f)
Audit Courses (Course Code Type - Y)
In principle, the university allows students to register for any courses on an audit
basis for the purpose of enhancing the students' knowledge in specific fields during
the duration of their study. However, the units of any such audit courses will not be
taken into consideration for graduation purposes.
The registration procedures for courses on an audit basis are as follows:
(i)
Students can register for courses on an audit basis for the purpose of
augmenting his/her knowledge in specific fields. Registration for the said
course must be done within the course registration period.
15
(ii) Only students of active status are allowed to register for courses on an audit
basis.
(iii) Courses registered for on an audit basis are designated as code 'Y' courses.
This designation will be indicated on the relevant academic transcript. A space
at the bottom of the academic transcript will be reserved for listing the courses
registered for on an audit basis.
(iv) Courses registered for on an audit basis will not be taken into consideration in
determining the minimum and maximum units of courses registered for.
(v) Students must fulfil all course requirements. Students, who register for courses
on an audit basis, are not obligated to sit for any examinations pertaining to
that course. A grade 'R' will be awarded irrespective as to whether the student
had or had not sat for the examination.
1.11
Graduation Requirements
Students must fulfill the following requirements to graduate:
(a)
Fulfill the minimum required (6 or 8 semesters) of the residential requirement for
the programme of study and has not exceeded the maximum period of study (10 or
14 semesters).
(b) Fulfill all credit requirements of the courses for the programme of study required
units such as the requirements for each component (Core, Elective/Minor and
University courses/Option).
(c)
Obtained a CGPA of 2.00 and above for Core components.
(d) Obtained a CGPA of 2.00 and above for the programme.
(e)
Achieved a minimum of 'C' grade or a grade point of 2.00 for Bahasa Malaysia,
English Language (4 units), TITAS, Ethnic Relations and Core Entrepreneurship.
16
1.12
Academic Year Status
Based on the unit system, the student's academic status is not defined by the number of
years the student has spent in the university. Instead students are classified as First Year
student, Second Year and so on based on the total unit accumulated. The academic year
status for Bachelor of Industrial Technology programme is as follows:
Major
Graduation
Unit
Year Status
I
II
III
73 - 109
Food
(Elective/Minor)
134
0 - 36
37 - 72
Bioprocess
(Elective/Minor)
128
0 - 36
37 - 72
Major
Environmental
(Elective/Minor)
Graduation
Unit
110
73 - 109
Year Status
I
II
0 - 37
38 - 75
Bio-resource, Paper
& Coating
(Elective/Minor)
17
Final
>76
Final
>110
>110
1.13
Course Coding
Each course has a course code, which is made up of 3 letters and 3 numbers. Its
explanation for the School of Industrial Technology is as follows:
X Y Z nnn
Serial number
Serial number
Level:
1 = Level 100 course
Types of Course:
A = Training/Project/Practical
K = Lecture
G = Combination of lecture and practical
Field/Specialization of Course:
M = Food Technology
E = Environmental Technology
B = Bioprocess Technology
W = Bio-resource, Paper & Coatings
U = General
I = School of Industrial Technology
B = School of Biological Sciences
K = School of Chemical Sciences
A = School of Management
18
2.0 ACADEMIC SYSTEM AND GENERAL INFORMATION
2.1 Course Registration
Registration is an important activity during the period of study at the University. It is
the first step for the students to sit for the examination at the end of each semester.
Sign up for the right courses each semester will help to facilitate the graduation of
each student from the first semester till the final semester.
2.1.1
Course Registration Secretariat for the Bachelor Degree and
University’s Diploma Student
Student Data & Records Section (SDRP)
Academic Management Division
Registry
(Level 1, Chancellory Building)
Tel. No.
Fax No.
Website
:
:
:
04-6532925/3169/4195
04-6574641
registry.usm.my/updr/
SDRP office is the secretariat / manager / coordinator of course registration
for the Bachelor Degree and Diploma of the University.
Further enquiries about course registration activities for the first degree and
diploma can be made at any time at the office of the Student Data &
Records Section.
2.1.2
Course Registration Platform
i)
E-Daftar (E-Registration)
E-Daftar is a platform for course registration through website. The
registration is done directly through Campus Online portal
(campusonline.usm.my). Only students with active account are allowed
to register for courses in the E-Daftar.
Registration under E-Daftar for Semester 1 usually starts 1-2 days after
the release of 'Official' examination result of the Semester 2 from the
previous academic year. The system closes a day before Semester 1
begins (usually in September). E-Daftar registration for Semester 2
usually starts 1-2 days after Semester 1 ‘Provisional’ examination
result is released until a day before Semester 2 begins (normally in
February). The actual timing of registration under E-Daftar will be
announced by the Student Data & Records Section usually during the
19
Revision Week of every semester and will be displayed on the
schools/centres/hostels’ bulletin board and in the USM’s official
website.
Under E-Daftar, students can register any courses offered by USM,
except co-curriculum courses. Registration of Co-curriculum courses is
still placed under the administration of the Director of the Centre for
Co-Curriculum Programme at the Main Campus or the Coordinator of
the Co-Curriculum Programme at the Engineering Campus and the
Coordinator of the Co-Curriculum Programme at the Health Campus.
Co-Curriculum courses will be included in the students’ course
registration account prior to the E-Daftar activity, if their preregistration application successful.
ii) Access to E-Daftar System
a)
E-Daftar System can be accessed through Campus Online portal
(campusonline.usm.my).
b) Students need to register in this portal to be a member. Each
member will be given an ID and password.
c) Students need to use the ID and password to access to their profile
page, which includes the E-Daftar menu.
d) Students need to click at the E-Daftar menu to access and register
for the relevant courses.
e) Students are advised to print the course registration confirmation
slip upon completion of the registration process or after updating
the course registration list (add/drop) within the E-Daftar period.
f) E-Daftar system can only be accessed for a certain period of time.
g) Guidelines to register/access to E-Daftar portal are available at the
Campus Online portal’s main page.
iii) Online Course Registration (OCR)
OCR activities are conducted in the Schools/Centres and are applicable
to students who are academically active and under Probation (P1/P2)
status. Students, who face difficulties to register their courses in the EDaftar can register their courses during the official period of OCR
alternatively. Each school is responsible for scheduling this activity.
Students must refer to the schedule at the notice board of their
respective schools.
Official period for OCR normally starts on the first day of the semester
(without the penalty charge of RM50.00). After this official period, the
registration will be considered late. (The penalty of RM50.00 will be
imposed if no reasonable excuse is given.) During the non-penalty
20
period, OCR will be conducted at each school. After Week Six, all
registration,
including adding and dropping courses will be
administered by the Examination & Graduation Section Office
(Academic Management Division, Registry).
2.1.3
The Frequency of Course Registration in One Academic Session
i)
Normal Study Semester
- 2 times per year (beginning of Semester 1 & Semester 2)
ii) Long semester break (about one month after the final examination
of Semester 2)
- Once per year
- Applicable for relevant students only.
2.1.4
General Guidelines Before Students Register for Courses
i) Matters / Information / Documents Required to be noted / considered /
referred by students before course registration:
- Refer to the respective school’s website to get updated information
for courses offered or course registration.
- Decide courses to be registered according to the semester as
stipulated in the Study Program Guide Book.
- List courses to be registered and number of units (unit value) for each
course.
- Provide Cumulative Statement of Grades (Cangred).
- Construct Teaching and Learning Timetable for the registered courses
(to avoid overlapping in timetable).
- Read and comprehend the reminders regarding policies/general
requirements for the course registration.
ii) The number of maximum and minimum units that can be registered in
every semester are stated as below:
Academic Status
Active
P1
P2
-
Minimum Unit
9
9
9
Maximum Unit
21
12
10
Determination for an academic status in a semester is based on the
academic performance of the students in the previous semester
(Grade Point Average, GPA):o GPA 2.00 & above = Active Academic Status
o GPA 1.99 & below = Probation Academic Status (P1/P2)
21
-
Students who meet the minimum period of residency (6 semesters
for 3 years programme, 7 semesters for 3.5 years programme or 8
semesters for 4 years programme) are allowed to register courses
with total units below 9. The semester in which the student is on
leave is not considered for the residency period.
iii) Type of course codes during registration:T
E
M
U
=
=
=
=
Core courses
Elective courses
Minor courses
University courses
Grade and number of units
obtain from these courses
are considered for graduation
Two (2) other course codes are:Y
= audit courses
Z
= prerequisite courses
Grade and number of units obtain from these courses are not
considered for graduation
iv) Advice and approval of the Academic Advisor.
- Approval from the Academic Advisor is required for the students
under Probation status before being allowed to register during the
OCR period. Probation students cannot assess E-Daftar for
registration.
- Approval from the Academic Advisor is not required for the students
under Active Status to register courses through E-Daftar.
v) Students are not allowed to register and to repeat any course that has
achieved a grade 'C' and above.
2.1.5
Information/Document Given To All Students Through Campus
Online Portal (www.campusonline.com.my)
i) The information of Academic Advisor.
ii) Academic information such as academic status, GPA value, CGPA
value and year of study.
iii) Cangred and Course Registration Form.
iv) List of courses offered from all schools/centres.
v) Teaching and Learning Timetable for all schools/centres/units from the
three campuses.
vi) List of pre-registered courses which have been added into the students’
course registration record (if any).
vii) Reminders about the University course registration policies/general
requisites.
22
2.1.6
Registration of Language and Co-Curriculum Courses
a)
Registration for Language courses through E-Daftar is allowed.
•
However, if any problem occurs, registration for language courses can still be
carried out / updated during the official period of OCR at the office of the
School of Language, Literacies & Translation.
•
All approval / registration / dropping / adding of the language courses are under
the responsibility and administration of the School of Language, Literacies &
Translation.
•
Any problems related to the registration of language courses can be made to the
School of Language, Literacies & Translation. The contact details are as follow:
General Office
: 04-6534542
for Main
Malay Language Programme Chairperson : 04-6533974
Campus
English Language Programme Chairperson : 04-6533406
students
Foreign Language Programme Chairperson : 04-6533396
Engineering Campus Programme Chairperson
Health Campus Programme Chairperson
b)
: 04-5995407
: 09-7671252
Registration for Co-Curriculum courses through E-Daftar is not allowed.
•
Registration for Co-Curriculum courses is either done through pre-registration
before the semester begins or during the first/second week of the semester. CoCurriculum courses will be included in the students’ course registration account
prior to the E-Daftar activity, if their pre-registration application successful.
•
All approval / registration / dropping / adding of the Co-Curriculum courses are
under the responsibility and administration of the Director of the Centre for CoCurriculum Programme for Main Campus (04-6535243/45/48), Coordinator of
the Co-Curriculum Programme for Engineering Campus (04-5995091),
Coordinator of the Co-Curriculum Programme for Health Campus (097677547).
c)
Dropping of Language and Co-Curriculum courses, if necessary, must be
made within the first week. After the first week, a fine of RM50.00 will be
charged.
23
2.1.7
Registration of ‘Audit’ Course (Y code)
Registration for the ‘Audit’ course (Y code) is not allowed in the EDaftar. It can only be made during the official period of OCR in the School
or Centre involved. Students who are interested must complete the course
registration form which can be printed from the Campus Online Portal or
obtained it directly from the School. Approval from the lecturers of the
course to be audited and the Dean / Deputy Dean (Academic) [signed and
stamped] in the course registration form are required.
Registration on ‘Audit’ courses (Y code) is not included in the calculation
of the total registered workload units. Grades obtained from ‘Audit’ course
are not considered in the calculation of CGPA and total units for graduation.
2.1.8
Registration of Prerequisite Course (Z code)
Registration of the Prerequisite courses (Z code) is included in the total
registered workload (unit). Grades obtained from the Prerequisite courses
are not considered in the calculation of CGPA and units for graduation.
2.1.9
Late Course Registration / Late Course Addition
Late course registration or addition is not allowed after the official period of
the OCR ends without any reasonable excuses. General information on this
matter is as follows:
i)
Late course registration and addition are only allowed in the first to
the third week with the approval of the Dean. Students will be fined
RM50.00 if the reasons given are not reasonable.
ii) Application to add a course after the third week will not be
considered, except for the special cases approved by the University.
2.1.10
Dropping Courses
Dropping the course is allowed until the end of the sixth week.
For this purpose, students must meet the requirements set by the University
as follows: i) Dropping Course Form must be completed by the student and signed
by the lecturer of the course involved and the Dean / Deputy Dean of
their respective schools and submit it to the general office of the
School/Centre which is responsible of offering the courses involved.
24
ii) Students who wish to drop a language course must obtain the signature
and stamp of the Dean of the School of Language, Literacies and
Translation, as well as the signature and stamp of the Dean of their
respective schools.
iii) Students who wish to drop the Co-Curriculum courses must obtain the
approval of the Centre for Co-Curriculum Programme and the signature
and stamp of the Dean of their respective schools.
iv) The option for dropping courses cannot be misused. Lecturers have the
right not to certify the course that the student wish to drop if the student
is not serious, such as the record of attendance at lectures, tutorials and
practical is unsatisfactory, as well as poor performance in course work.
The student will be denied to sit for the examination and will be given
grade 'X' and is not allowed to repeat the course during the period of
Courses during the Long Vacation (KSCP).
2.1.11
Course Registration Confirmation Slip
Course registration confirmation slip that has been printed / obtained after
registering the course should be checked carefully to ensure no errors,
especially the code type of the registered course codes. Any data errors for
course registration must be corrected immediately whether during the
period of E-Daftar (for student with active status only) or during the period
of OCR at the Schools.
2.1.12
Revising and Updating Data / Information / Students Personal and
Academic Records
Personal and academic information for each student can be checked through
the Campus Online portal (campusonline.usm.my).
Students are advised to always check all the information displayed on this
website.
-
Any application / notification for correction / updating of personal data
such as the spelling of names (names must be spelled as shown on the
Identification Card), Identification Card number and address
(permanent address and correspondence address) must be notified to
the office of the Student Data & Records Section.
-
Any application / notification for correction of academic data such as
information on Major, Minor, MUET result and the course code should
be reported to the office of the Student Data & Records Section.
-
Application / notification for correction of the examination/results data
should be reported to the office of the Examination and Graduation
Section.
25
2.1.13
Academic Advisor
Each School will appoint an Academic Advisor for each student. Academic
Advisors are comprised of academic staff (lecturers). Normally,
confirmation from Academic Advisors will be made known to every student
during the first semester in the first year of their studies.
Academic Advisors will advice the students under their responsibility on
the academic-related matters. Among the important advice for the student is
the registration planning for certain courses in each semester during the
study period. Before registering the course, students are advised to consult
and discuss with their Academic Advisor to determine the courses to be
registered in a semester.
Final year students are advised to consult their respective academic advisors
before registering via E-Daftar to ensure they fulfil the graduation
requirements. Students under the Probation status (P1/P2) should obtain the
approval from the Academic Advisor before they register for courses in a
semester through OCR at the School and they are not allowed to register
through E-Daftar.
2.2 Interpretation of Unit/Credit
a)
Unit
Each course is given a value, which is called a UNIT. The unit is determined by
the scope of its syllabus and the workload for the students. In general, a unit is
defined as follows:
Type of Course
Definition of Unit
Theory
1 unit is equivalent to 1 contact hour
per week for 13 - 14 weeks in one
semester.
Practical/Laboratory
1 unit is equivalent to 1.5 contact hours
per week for 13 - 14 hours in one
semester
Language Proficiency
1 unit is equivalent to 1.5 contact hours
per week for 13 - 14 weeks in one
semester.
Industrial Training/
Teaching Practice
1 unit is equivalent to 2 weeks of
training.
26
b) Contact
Contact is defined as formal face-to-face meeting between an academic staff and
his/her students and it may take the form of lectures, tutorials, seminar,
laboratory and field work.
c)
Accumulated Credit Unit
Units registered and passed are known as credits. To graduate, students must
accumulate the total number of credits stipulated for the program concerned.
2.3 Examination System
Examination would be held at the end of every semester. Students have to sit for
the examination of the courses they have registered. Students are required to
settle all due fees and fulfil the standing requirements for
lectures/tutorials/practical and other requirements before being allowed to sit for
the examination of courses they registered. Course evaluation will be based on
the two components of coursework and final examinations. Coursework
evaluation includes tests, essays, projects, assignments and participation in
tutorials.
Duration of Examination
Evaluated Courses
Examination Duration
2 units
1 hour for coursework of more than 40%
2 units
2 hours for coursework of 40% and below
3 units or more
2 hours for coursework of more than 40%
3 units or more
3 hours for coursework of 40% and below
Barring from Examination
Students will be barred from sitting the final examination if they do not satisfy
the course requirements, such as absence from lectures and tutorials for at least
70%, and have not completed/fulfilled the required components of coursework.
Students will also be barred from sitting the final examination if they have not
settled the academic fees. A grade 'X' would be awarded for a course in which a
student is barred. Students will not be allowed repeating the course during Course
during the Long Vacation (KSCP).
27
Grade Point Average System
Student academic achievement for registered courses will be graded as follows:
Alphabetic
Grade
Grade
Points
A
A-
B+
B
B-
C+
C
C-
D+
D
D-
F
4.00
3.67
3.33
3.00
2.67
2.33
2.00
1.67
1.33
1.00
0.67
0
Students awarded with grade 'C-' and below for a particular course would be
given a chance to improve their grades by repeating the course during the KSCP
(See below) or normal semester. Students awarded with grade 'C' and above for
a particular course will not be allowed to repeat the course whether during KSCP
or normal semester.
The achievements of students in any semester are based on Grade Point
`Average (GPA) achieved from all the registered courses in a particular
semester. GPA is the indicator to determine the academic performance of
students in any semester.
CGPA is the Cumulative Grade Point Average accumulated by a student from
one semester to 0 another during the years of study.
The formula to compute GPA and CGPA is as follows:
n
∑ Ui Mi
Grade Point Average =
i=1
__________
n
∑ Ui
i=1
where
n = Number of courses taken
Ui = Course units for course i
Mi = Grade point for course i
Example of calculation for GPA and CGPA:
28
Course
Semester I
Unit
Grade Point (GP)
Grade (G )
Total GP
ABC XX1
4
3.00
B
12.00
ABC XX2
4
2.33
C+
9.32
BCDXX3
3
1.67
C-
5.01
CDEXX4
4
2.00
C
8.00
EFGXX5
3
1.33
D+
3.99
EFGXX6
2
2.67
B-
5.34
20
43.66
GPA = 43.66 = 2.18
20
Course
Semester II
Unit
Grade Point (GP)
Grade (G )
Total GP
ABCXX7
3
1.00
D
3.00
ABBXX8
4
2.33
C+
9.32
BBCXX9
4
2.00
C
8.00
BCBX10
4
2.67
B-
10.68
XYZXX1
3
3.33
B+
9.99
18
40.99
GPA = 40.99 = 2.28
18
CGPA = Total Accumulated GP
Total Accumulated Unit =
43.66 + 40.99 84.65
20 + 18
= 38
= 2.23
From the above examples, the CGPA is calculated as the total grade point
accumulated for all the registered courses and divided by the total number of
the registered units.
Courses During the Long Vacation (Kursus Semasa Cuti Panjang) (KSCP)
KSCP is offered to students who have taken a course earlier and obtained
a grade of 'C-', 'D+', 'D', 'D-', 'F' and 'DK' only. Students who have obtained 'X'
or 'F*' grade are not allowed to take the course during KSCP.
The purpose of KSCP is to:
i)
Give an opportunity to students who are facing time constraints for
graduation.
ii) Assist students who need to accumulate a few more credits for graduation.
iii) Assist "probationary" students to enhance their academic status.
iv) Assist students who need to repeat a prerequisite course, which is not
offered in the following semester.
29
However, this opportunity is only given to students who are taking courses that
they have attempted before and achieved a grade as stipulated above, provided
that the course is being offered. Priority is given to the final year students.
Usually, formal lectures are not held, and teaching is via tutorials.
The duration of KSCP is 3 weeks, i.e. 2 weeks of tutorial and 1 week of
examination, all held during the long vacation. The KSCP schedule is available in
the University's Academic Calendar.
The Implementation KSCP
a)
Students are allowed to register a maximum of 3 courses and the total
number of units registered must not exceed 10.
b) Marks/grades for coursework are taken from the highest marks/the best
grades obtained in a particular course in the normal semester before KSCP.
The final overall grade is determined as follows:
Final Grade = The best coursework marks or grade + Marks or grade
for KSCP examination
c)
GPA calculation involves the LATEST grades (obtained in KSCP) and also
involves courses taken in the second semester and those repeated in KSCP. If
the GPA during KSCP as calculated above is 2.00 or better, the academic
status will be active, even though the academic status for the second
semester was on probation status. However, if the GPA for KSCP (as
calculated above) is 1.99 or below, the academic status will remain as
probation status for the second semester.
d) Graduating students (those who have fulfilled the graduation requirements)
in the second semester are not allowed to register for KSCP.
Academic Status
Active Status: Any student who achieves a GPA of 2.00 and above for any
examination in a semester will be recognised as ACTIVE and be allowed to
pursue his/her studies for the following semester.
Probation Status: A probation status is given to any student who achieves a GPA
of 1.99 and below. A student who is under probation status for three
consecutive semesters (P1, P2, FO) will not be allowed to pursue his/her studies
at the university. On the other hand, if the CGPA is 2.00 and above, the student
concerned will be allowed to pursue his/her studies and will be maintained at P2
status.
30
Without any prejudice to the above regulations, the University Examination
Council has the absolute right to terminate any student's studies if his/her
academic achievement do not satisfy and fulfil the accumulated minimum credit
in line with the number of semesters completed by the student as given in the
table below.
Number of Semesters
Total Accumulated Minimum
Credit Units
Pure
Applied
Professional
nd
15
15
16
th
End of 4 semester
35
35
38
th
End of 6 semester
55
55
60
th
75
75
80
End of 2 semester
End of 8 semester
The University Examination Council has the right to terminate any student's
studies due to certain reasons (a student who has not registered for the courses,
has not attended examination without valid reasons), as well as medical reasons
can be disqualified from pursuing his/her studies.
Examination Result
A provisional result (pass/fail) through the Tele-academic line: (600-83-7899),
Campus Online Portal and short message service (SMS) will usually be released
and announced after the School Examination Council meeting and presumably
one month after final examination.
Full result (grade) can be enquired through the Tele-academic line: (600-837899), Campus Online Portal and short message service (SMS) will be released
and announced after the University Examination Council meeting and is usually
two weeks after the provisional results are released.
The official semester results (SEMGRED) will be issued to students during the
second week of the following semester.
2.4 Unit Exemption/Credit Transfer
Definition of Unit Exemption
Unit exemption is defined as the total number of units given to students who are
pursuing their studies in USM that are exempted from the graduation
requirements. Students only need to accumulate the remaining units for
graduating purpose. Only passes or course grades accumulated or acquired in
31
USM will be included in the calculation of the Cumulative Grade Point Average
(CGPA) for graduation purpose.
Regulations and Implementation of Unit Exemption
a) Diploma holders from recognised Public and Private Institutions of Higher
Learning:
i)
Unit exemption can only be given to courses taken at diploma level.
ii) Courses for unit exemption may be combined (in two or more
combinations) in order to obtain exemption of one course at degree
level. However if the School would like to approve only one course at
the diploma level for unit exemption of one course at degree level, the
course at diploma level must be equivalent to the degree course and has
the same or more units.
iii) Courses taken during employment (in service) for diploma holders
cannot be considered for unit exemption.
iv) The minimum achievement at diploma level that can be considered for
unit exemption is at least 'C' grade or 2.0 or equivalent.
v) The total number of semesters exempted should not exceed two
semesters.
vi) In order to obtain unit exemption for industrial training, a student must
have work experience continuously for at least two years in the area. If
the student has undergone industrial training during the diploma level
study, a student must have work experience for at least one year. The
students are also required to produce the report on the level and type of
work performed. Industrial training unit exemption cannot be
considered for semester exemption as the industrial training is carried
out during the long vacation in USM.
vii) Unit exemption for university and option courses can only be given for
courses such as Bahasa Malaysia (LKM400), English Language,
Islamic and Asian Civilisations and as well as co-curriculum.
b) IPTS (Private Institution of Higher Learning) USM Supervised/External
Diploma Graduates
i)
Students who are IPTS USM supervised/external diploma graduates are
given unit exemption as stipulated by the specific programme of study.
Normally, unit exemption in this category is given as a block according
to the agreement between USM (through School that offers the
programme) with the IPTS.
32
c)
Students from recognised local or foreign IPTA (Public Institution of
Higher Learning)/IPTS who are studying at the Bachelor Degree level may
apply to study in this university and if successful, can be considered for unit
exemptions subject to the following conditions:
i)
Courses taken in the previous IPT are equivalent (at least 50% of the
course must be the same) with courses offered in USM.
ii) Students taking courses at advanced diploma level in IPT that is
recognised to be equivalent to the Bachelor Degree course at USM may
be considered for unit exemption as in c) i).
iii) The total maximum unit exemption allowed should not exceed one
third of the total unit requirement for graduation.
Total Number of Exempted Semesters
Semester exemption is based on the total unit exempted as below:Total Unit Exempted
<9
9-32
>32
Total Semester Exempted
1
2
Application Procedure for Unit Exemption
Any student who would like to apply for exemption unit is required to complete
the Unit Exemption Form which can be obtained at the counter of Admission
and Enrolments Unit or the respective schools.
The form must to be approved by the Dean/Deputy Dean of the School prior to
the submission to the Admission and Enrolments Unit for consideration.
Definition of Credit Transfer
Credit transfer is defined as the recognition of a total number of credits obtained
by USM students taking courses in other IPTA (Public Institution of Higher
Learning) within the period of study at USM, and is combined with credits
obtained at USM to fulfil units requirement for his/her programme of study.
33
The transferred examination result or grades obtained in courses taken at other
IPTA will be combined in the Cumulative Grade Point Average (CGPA)
calculation.
Category of Students Who Can Be Considered for Credit Transfer
USM full-time Bachelor Degree level students who would like to attend specific
Bachelor Degree level courses at other IPTA.
USM full-time diploma level students who would like to attend specific diploma
level courses at other IPTA.
Conditions
a)
Basic and Core Courses
i)
Credit transfer can only be considered for credits obtained from other
courses in other IPTA that are equivalent (at least 50% of the content
are the same) with the courses offered by the programme.
ii) Courses that can be transferred are only courses that have the same
number of units or more. For equivalent courses but with less number
of units, credit transfers can be approved by combining a few courses.
Credits transferred are the same as the course units as offered in USM.
Average grade of the combined course will be taken into account in
CGPA calculation.
b) Elective or Option Courses
i)
Students may attend any appropriate courses in other IPTA subject to
permission from the School as well as the approval of other IPTA.
ii) The transferred credits are credits obtained from courses at other IPTA.
No course equivalence condition is required.
c)
Minor Courses
i)
For credit transfer of minor courses, the School should adhere to either
conditions (a) or (b), and take into account of the programme
requirement.
d) The total maximum units transferred should not exceed one third of the total
number of units for the programme.
e)
Credit exemption from other IPTA can be considered only once for each
IPTA.
34
f)
The examination results obtained by a student taken at other IPTA will be
taken into account for graduation purpose. Grade obtained for each course
will be combined with the grades obtained at USM for CGPA calculation.
g) Students who have applied and approved for credit transfer are not allowed
to cancel the approval after the examination result is obtained.
h) Students are required to register courses at other IPTA with not less than the
total minimum units as well as not exceeding the maximum units as
stipulated in their programme of study. However, for specific cases (e.g.
students on extended semester and only require a few units for graduation),
the Dean may approve such students to register less than the minimum and
the semester will not be counted in the residential requirement. In this case,
the CGPA calculation will be carried out as in KSCP.
i)
j)
USM students attending courses at other IPTA and if failed in any courses
are allowed to resit the examination if there is such provision in that IPTA.
If the method of calculation of examination marks in the other IPTA is not
the same as in USM, a grade conversion method will be carried out
according to the existing scales.
k) USM students who have registered courses at other IPTA and decided to
return to study in USM, must adhere to the existing course registration
conditions in USM.
Application Procedure for Attending Courses/Credit Transfer
USM students who would like to attend courses/credit transfer at other IPTAs
should apply using Unit Exemption Form.
The application form should be submitted for the Dean's approval for the
programme of study within three months before the application is submitted to
other IPTA for consideration.
2.5 Academic Integrity
"Integrity without knowledge is weak and useless. Knowledge without integrity
is dangerous and weak" – Samuel Johnson
Being a student of the University Sains Malaysia requires a firm adherence to
the basic values, integrity, purpose and meaning of a university education. The
most essential values in academia are rooted on the principles of truth seeking in
knowledge and honesty with regards to the intellectual property of oneself and
35
of others. Thus, students must bear the responsibility of maintaining these
principles in all work done in their academic endeavour.
Academic dishonesty violates the fundamental purpose of preserving and
maintaining the integrity of university education and will not be tolerated. The
following, although not exhaustive, are examples of practices or actions that are
considered dishonest acts in academic pursuit.
(a) Cheating
Cheating is the unauthorised use of information or other aids in any
academic exercise. There are numerous "infamous" ways and methods of
cheating including:
•
•
•
•
•
•
•
Copying from others during a test or an exam.
Using unauthorised materials or devices (calculator, PDA, mobile
phone, pager, etc.) during a test or an exam.
Asking or allowing another student to take a test or an exam for you
and vice-versa.
Sharing answers or programmes for an assignment or project.
Tampering with marked/graded work after it has been returned, then
resubmitting it for remarking/regrading.
Allowing others to do the research, writing, programming, or other
types of assignment.
Submitting identical or similar work in more than one course without
consulting or prior permission from the lecturers involved.
Below is an excerpt from the University and University College Act 1971,
Universiti Sains Malaysia, Discipline of Students, Rule 1999 regarding conduct
during examination (Part II, Provision 8):
36
Conduct during examination
8. No student can(a)
take any form of books, worksheets, documents, pictures or
any other materials, other than those authorised by the
examiner, into or out of any examination room, or receive any
form of books, worksheets, documents, pictures or any other
materials from outsiders when in examination room. Students
can receive any form of books, worksheets, documents,
pictures or any other materials recommended by the examiner
or the Board of Examiners, and authorized by the ViceChancellor
(b) write, or have somebody else to write, any information or to
draw diagrams which can be related to the examination taken
by the student, on any parts of the body, or on the clothing’s
worn by the student.
(c) contact with other students during an examination through
any form of communication, or
(d) cheat or try to cheat or act in any way that can be interpreted
as cheating.
(b) Plagiarism
Plagiarism is "academic theft". It violates the intellectual property rights of
the author. Simply put, it is the use, in part or whole, of other's words or
ideas and claiming it as yours without proper attribution to the original
author. It includes:
•
•
•
•
•
•
Copying and pasting information, graphics or media from the Internet
into your work without citing the source.
Paraphrasing or summarising other's written or spoken words that are
not common knowledge, without referencing the source.
Not putting quote marks around parts of the source that you copy
exactly.
Using someone else's work or acquiring papers, assignment, project or
research you did not do and turning it in as if you had done the work
yourself.
Giving incorrect information about the source of reference.
Not acknowledging collaborators in an assignment, paper, project or
research.
Plagiarism is, however, often misunderstood. There are numerous sources
in the Internet that describe plagiarism and explain acceptable ways for
using borrowed words. Students should explore the relevant materials.
37
Universiti Sains Malaysia, Discipline of Students, Rule 1999 regarding
prohibition against plagiarism (Part II, Provision 6):
Prohibitions against plagiarism
6. (1) A student shall not plagiarise any idea, writing, data or
invention belonging to another person.
(2) For the purpose of this rule, plagiarism includes:
(a) the act of taking an idea, writing, data or invention of
another person and claiming that the idea, writing, data
or invention is the result of one's own findings or
creation; or
(b) an attempt to make out or the act of making out, in such
a way, that one is the original source or the creator of
an idea, writing, data or invention which has actually
been taken from some other source.
(3) Without prejudice to the generality of sub rule (2), a student
plagiarises when he/she:
(a) publishes, with himself/herself as the author, an abstract,
article, scientific or academic paper, or book which is
wholly or partly written by some other person;
(b) incorporates himself/herself or allows himself/herself to
be incorporated as a co-author of an abstract, article,
scientific or academic paper, or book, when he/she has
not at all made any written contribution to the abstract,
article, scientific or academic paper, or book;
(c) forces another person to include his/her name in the list
of co-researchers for a particular research project or in
the list of co-authors for a publication when he/she has
not made any contribution which may qualify him/her as
a co-researcher or co-author;
(d) extract academic data which are the result of research
undertaken by some other person, such as laboratory
findings or field work findings or data obtained through
library research, whether published or unpublished, and
incorporate those data as part of his/her academic
research without giving due acknowledgement to the
actual source;
38
(e) uses research data obtained through collaborative work
with some other person, whether or not that other person
is a staff member or a student of the University, as part
of another distinct personal academic research of
his/her, or for a publication In his/her own name as sole
author, without obtaining the consent of his/her coresearchers prior to embarking on his/her personal
research or prior to publishing the data;
(f) transcribes the ideas or creations of others kept in
whatever form, whether written, printed or available in
electronic form, or in slide form, or in whatever form of
teaching or research apparatus, or in any other form,
and claims whether directly or indirectly that he/she is
the creator of that idea or creation;
(g) translates the writing or creation of another person from
one language to another whether or not wholly or partly,
and subsequently presents the translation in whatever
form or manner as his/her own writing or creation; or
(h) extracts ideas from another person's writing or creation
and makes certain modifications without due reference
to the original source and rearranges them in such a
way that it appears as if he/she is the creator of those
ideas.
(c) Fabrication
Unauthorised invention, alteration, falsification or misleading use of data,
information or citation in any academic work constitutes fabrication.
Fabricated information neither represent the student's own effort nor the
truth concerning a particular investigation or study thus violates the
principle of truth seeking in knowledge. Some examples are:
•
Making up or changing of data or result, or using someone else's result,
in an experiment, assignment or research.
• Citing sources that are not actually used or referred to.
• Intentional listing of incorrect or fictitious references.
• Falsifying of academic records or documents to gain academic
advantage.
• Forging signatures of authorisation in any academic record or other
university document.
(d) Collusion
The School does not differentiate between those who commit an act of
academic dishonesty with those who knowingly allow or help others in
performing those acts. Some examples of collusion include:
39
•
•
•
•
Paying, bribing or allowing someone to do an assignment, test/exam,
project or research for you.
Doing or assisting others in an assignment, test/exam, project or
research for something in return.
Permitting your work to be submitted as the work of others.
Providing material, information, or sources to others knowing that such
aids could be used in any dishonest act.
(e) Unfair Advantage
A student may obtain an unfair advantage over another, which is also a
breach of academic integrity, in several ways including:
•
•
•
•
Gaining access to, stealing, reproducing or circulating of test or exam
material prior to its authorised time.
Depriving others of the use of library material by stealing, defacing,
destroying or hiding it.
Intentionally interfering with other's effort to do their academic
work.
Altering or destroying work or computer files/programmes that belong
to others or those that are meant for the whole class.
(f) Consequences of Violating Academic Integrity
Both students and academic staff must assume the responsibility of
protecting and upholding the academic integrity of the university. In the
event that a student encounters any incident that denotes academic
dishonesty, the student is expected to report it to the relevant lecturer. The
lecturer is then responsible to substantiate the violation and is encouraged to
confront the perpetrator(s) to discuss the facts surrounding the allegation,
and report the matter to the Deputy Deans or the Dean of the School.
If the lecturer found that the student is guilty, an appropriate punitive
grading may be applied, depending on the extent of the violation. Examples
of punitive grading are giving lower grade or "F" on the assignment, test,
project, or lower grade or "F" for the whole course.
If the violation is deemed serious by the lecturer, the matter will be brought
to the attention of the University Disciplinary Authority where appropriate
action will be taken. If a student is caught in an examination, the University
Examination Board will pursue the matter according to the university's
procedure. The consequence then may range from a warning, fine not
40
exceeding RM200, exclusion from any specific part or parts of the
University for a specified period, suspension from being a student of the
University for a specified period, or expulsion from the University
(University and University College Act 1971, Universiti Sains Malaysia,
Discipline of Students, Rule 1999).
Universiti Sains Malaysia, Discipline of Students, Rule 1999 regarding
Disciplinary Punishment (Part II, Provision 48):
Disciplinary punishment
48.
A student who commits a disciplinary offense under these Rules
and found guilty of the offense can be punished according to any
one or any two or more of the following appropriate actions;
(a) warning;
(b) fine not more than two hundred ringgit;
(c) banned from entering any or certain premises of the
University for a specified period;
(d) suspended from being a student of the University for a
specified period;
(e) dismissed from the University
2.6 USM Mentor Programme
Mentor Programme acts as a support-aid that involves the staff undergoing
special training as a consultant and guide to USM community who would like to
share their feelings and any psychosocial aspects that could harm their social
functions. This programme manages psychosocial issues in a more effective
manner and finally could improve the well-being of individuals in order to
achieve life of better quality.
Objectives
(a) As a co-operation and mutual assistance mechanism for dealing with stress,
psychosocial problems and many more in order to reinforce the well-being
of the USM community.
(b) To inculcate the spirit of unity and the concept of helping one another by
appointing a well-trained mentor as a social agent who promotes caring
society for USM
(c) To produce more volunteers to assist those who need help
41
(d) To prevent damages in any psychosocial aspects before they reach a critical
stage.
For more information, please visit www.usm.my/mentor
2.7 Student Exchange Programme
(a) Study Abroad Scheme
The student exchange programme is an opportunity for USM students to study
one or two semesters abroad at any USM partners institutions. Ideally,
students are encouraged to participate in the exchange programme within their
third to fifth semester (3 years degree programme) and within third to seventh
semester (4 years degree programme).
Studies abroad are planned beforehand with the Dean or Deputy Dean of
the respective School, and with the International Office. Credits earned at
an associate university are transferable as a part of credit accumulation for
graduation.
(b) Student Exchange Programme between Local Higher Education
Institutions (RPPIPT)
This is a programme that allows students of public higher learning institutions to
do an exchange programme for a semester between the public higher institutions
itself. Students can choose any relevant courses and apply for credit transfers.
For more information, please visit http://www.usm.my/io or contact the
Academic Collaboration Unit, International Office at +604 – 653 2775/2778.
42
3.0 UNIVERSITY REQUIREMENTS
3.1 Summary of University Requirements
Students are required to take 15 - 22 units of the following University/Option
courses for University requirements:
Unit
1
Bahasa Malaysia
2
2
English Language
4
3
Local Students
• Islamic and Asian Civilisations (TITAS) (2 Units)
• Ethnic Relations (2 Units)
• Core Entrepreneurship* (2 Units)
6
International Students
• Malaysian Studies (4 Units)
• Option/Bahasa Malaysia/English Language (2
Units)
4
Third Language/Co-Curriculum /Skill Course/Options
Students have to choose one of the followings:
• Third Language Package
• Co-Curriculum** (1-6 units)
• Skill Course/Options
Total
3 – 10
15 – 22
* Students from Schools which have a similar course as this are exempted from
following this course. The units should be replaced by an option course.
** Students from the School of Education are required to choose a uniformed body cocurriculum package. Students from the School of Medical Sciences and School of
Dentistry are required to register two (2) units of Co-Curriculum course in year Two.
Students from the School of Health Sciences are required to register one (1) unit of
Co-Curriculum course.
Details of the University requirements are given in the following sections.
3.2 Bahasa Malaysia
(a)
Local Students
The requirements are as follows:
• LKM400/2 - Bahasa Malaysia IV
43
All Malaysian students must take LKM400 and pass with the minimum of grade
C in order to graduate.
Entry requirements for Bahasa Malaysia are as follows:
No
1.
Qualification
(a)
(b)
Note:
(b)
SPM/MCE/SC
(or equivalent
qualification)
STPM/HSC
(or equivalent
qualification)
Grade
1-6
Level of
Entry
LKM400
Type
Units
Status
U
2
Graduation
requirement
P/S
To obtain credit units for Bahasa Malaysia courses, a minimum grade
of C is required.
Students may obtain advice from the School of Languages, Literacies
and Translation if they have different Bahasa Malaysia qualification
from the above.
International Students
• International students pursuing Bachelor’s degrees in Science,
Accounting, Arts (ELLS), Education (TESL) and Housing, Building
and Planning.
All international students in this category are required to take the following
courses:
Code
LKM100
Type
U
Units
2
• International students (non-Indonesian) pursuing Bachelor’s degrees in
Arts.
International students in this category are required to take and pass three
Intensive Malay Language courses before they commence their Bachelor’s
degree programmes.
Code
LKM101
LKM102
LKM201
Course
Bahasa Malaysia
Persediaan I
Bahasa Malaysia
Persediaan II
Bahasa Malaysia
Pertengahan
44
Duration
4 months
4 months
4 months
The Bahasa Malaysia graduation requirement for this category of students is as
follows:
Code
LKM300
Type
U
Units
2
• International students (Indonesian) pursuing Bachelor’s degrees in
Arts.
The Bahasa Malaysia graduation requirement for this category of students is as
follows:
Code
LKM200
LKM300
Note:
Type
U
U
Units
2
2
Students must pass with a minimum grade of C for type U
courses.
3.3 English Language
All Bachelor’s degree students must take 4 units of English Language courses in
fulfillment of the University requirement for graduation.
(a)
Entry Requirements for English Language Courses
No
English Language
Qualification
Grade
Level of
Entry
Status
1.
*MUET
LSP401/402/403/404
†Discretion of Dean
Band 6
A-C
LHP
451/452/453/
454/455/456/
457/458/459
Compulsory/
Option/Type U
(2 Units)
2.
*MUET
LSP300
Band 5
A-C
LSP
401/402/403/
404
Compulsory/
Type U
(2 Units)
3.
*MUET
LMT100
Band 4
A-C
LSP300
Compulsory/
Type U
(2 Units)
4.
*MUET
Band 3/2/1
(Score
0 - 179)
LMT100/
Re-sit MUET
Pre-requisite/
Type Z
(2 Units)
* MUET: Malaysia University English Test.
† Students may obtain advice from the School of Languages, Literacies and Translation if
they have different English Language qualification from the above.
45
Note:
• Students are required to accumulate four (4) units of English for graduation.
• In order to obtain units in English Language courses, students have to pass with a
minimum grade of C.
• Students with a Score 260 - 300 (Band 6) in MUET must accumulate the 4 units of
English from the courses in the post-advanced level (LHP451/452/453/454/455/456/457/
458/459*). They can also take foreign language courses to replace their English language
units but they must first obtain a written consent from the Dean of the School of
Languages, Literacies and Translation.
(Please use the form that can be obtained from the School of Languages, Literacies and
Translation.)
[*The number of units for LHP457 is 4 and for LHP451, 452, 453, 454, 455, 456, 458
and 459 is 2.]
• Students with a score of 179 and below in MUET are required to resit MUET to improve
their score to Band 4 or take LMT100 and pass with a minimum grade of C.
(b) English Language Courses (Compulsory English Language Units)
The English Language courses offered as University courses are as
follows:
No
Code/Unit
Course Title
School (If Applicable)
1.
LMT100/2
Preparatory
English
Students from all Schools
2.
LSP300/2
Academic English
Students from all Schools
3.
LSP401/2
General English
Students from:
School of Education Studies (Arts)
School of Fine Arts
School of Humanities
School of Social Sciences
4.
LSP402/2
Scientific and
Medical English
Students from:
School of Biological Sciences
School of Physics
School of Chemical Sciences
School of Mathematical Sciences
School of Industrial Technology
School of Education Studies
(Science)
School of Medical Sciences
School of Health & Dental Sciences
School of Pharmaceutical Sciences
5.
LSP403/2
Business and
Communication
English
Students from:
School of Management
School of Communication
46
6.
LSP404/2
Technical and
Engineering
English
Students from:
School of Computer Sciences
School of Housing, Building and
Planning
Schools of Engineering
7.
LDN 101/2
English For
Nursing I
Students from School of Health
Sciences
8.
LDN 201/2
English For
Nursing II
Students from School of Health
Sciences
3.4 Local Students - Islamic and Asian Civilisations/Ethnic Relations/Core
Entrepreneurship
(a)
Islamic and Asian Civilisations (The course is conducted in Bahasa
Malaysia)
The following course is compulsory to pass (with a minimum grade of C):
HTU 223 – Islamic and Asian Civilisation (TITAS) (2 units)
This course aims to increase students’ knowledge on history, principles, values,
main aspect of Malay civilization, Islamic civilization and its culture. With the
academic exposure to cultural issues and civilization in Malaysia, it is hoped
that students will be more aware of issues that can contribute to the cultivation
of the culture of respect and harmony among the plural society of Malaysia.
Among the topics in this course are Interaction among Various Civilization,
Islamic Civilization, Malay Civilization, Contemporary Challenges faced by the
Islamic and Asian Civilization and Islamic Hadhari Principles.
(b)
Ethnic Relations (The course is conducted in Bahasa Malaysia)
SHE 101 – Ethnic Relations (2 units)
This course is an introduction to ethnic relations in Malaysia. This course is
designed with 3 main objectives: (1) to introduce students to the basic concept
and the practices of social accord in Malaysia, (2) to reinforce basic
understanding of challenges and problems in a multi-ethnic society, and (3) to
provide an understanding and awareness in managing the complexity of ethnic
relations in Malaysia. At the end of this course, it is hoped that students will be
able to identify and apply the skills to issues associated with ethnic relations in
Malaysia.
47
(c)
Core Entrepreneurship (The course is conducted in Bahasa Malaysia)
WUS 101 – Core Entrepreneurship (2 units)
This course aims to provide basic exposure to students in the field of
entrepreneurship and business, with emphasis on the implementation of the
learning aspects while experiencing the process of executing business projects in
campus. The mode of teaching is through interactive lectures, practical, business
plan proposal, execution of entrepreneurial projects and report presentations.
Practical experiences through hands-on participation of students in business
projects management will generate interest and provide a clearer picture of
entrepreneurship world. The main learning outcome is the assimilation of
culture and entrepreneurship work ethics in their everyday life. This initiative is
made to open the minds and arouse the spirit of entrepreneurship among target
groups that possess the potentials to become successful entrepreneurs. By
exposing entrepreneurial knowledge to all students, it is hoped that it will
accelerate the effort to increase the number of middle class entrepreneurs in the
country.
For more information, please refer to the Co-curriculum Program Reference
Book.
3.5 International Students - Malaysian Studies/Option
(a)
Malaysian Studies
The following course is compulsory to pass (with a minimum grade of C) for all
international students:
SEA205E - Malaysian Studies (4 Units)
This course investigates the structure of the Malaysian system of government
and the major trends in contemporary Malaysia. Emphasis will be given both to
current issues in Malaysian politics and the historical and economic
developments and trends of the country. The discussion begins with a review of
the independence process. An analysis of the formation and workings of the
major institutions of government – parliament, judiciary, bureaucracy, and the
electoral and party systems will follow this. The scope and extent of Malaysian
democracy will be considered, especially in light of current changes and
developments in Malaysian politics. The second part of the course focuses on
48
specific issues: ethnic relations, national unity and the national ideology;
development and political change; federal-state relations; the role of religion in
Malaysian politics; politics and business; Malaysia in the modern world system;
civil society; law, justice and order; and directions for the future.
(b)
Option/Bahasa Malaysia/English Language (2 Units)
International students need to fulfill a further 2 units of option course or
additional Bahasa Malaysia/English Language course.
3.6 Third Language/Co-Curriculum/Skill Courses/Options
Students have to choose one of the followings (A/B/C):
(A)
Third Language Package (6 Units)
Third Language Courses are offered as University courses. They are
offered as a package of three (3) levels, 2 units per level. The total
number of units per package is 6. Students are requested to complete all
levels (3 semesters). The packages offered are as follows:
(B)
Commn.
Arabic
Commn.
Chinese
Commn.
Japanese
Commn.
German
Commn.
Korean
LTA100/2
LTC100/2
LTJ100/2
LTG100/2
LTK100/2
LTA200/2
LTC200/2
LTJ200/2
LTG200/2
LTK200/2
LTA300/2
LTC300/2
LTJ300/2
LTG300/2
LTK300/2
Commn.
French
Commn.
Spanish
Commn.
Tamil
Commn.
Thai
LTP100/2
LTE100/2
LTT100/2
LTS100/2
LTP200/2
LTE200/2
LTT200/2
LTS200/2
LTP300/2
LTE300/2
LTT300/2
LTS300/2
Uniformed/Seni Silat Cekak Co-Curriculum Package (4 - 6 Units)
Students who choose to take packaged co-curriculum courses are required
to complete all levels of the package. It is compulsory for students from
the School of Education to choose a uniformed body co-curriculum
package from the list below (excluding Seni Silat Cekak). The cocurriculum packages offered are as follows:
49
•
Armed Uniformed/Seni Silat Cekak Co-Curriculum Package
(6 Units) (3 years)
PALAPES
Tentera
Darat
(Army)
PALAPES
Tentera
Laut
(Navy)
PALAPES
Tentera
Udara
(Air Force)
SUKSIS
(Student
Police
Volunteer)
Seni Silat
Cekak
WTD102/2
WTL102/2
WTU102/2
WPD101/2
WCC123/2
WTD202/2
WTL202/2
WTU202/2
WPD201/2
WCC223/2
WTD302/2
WTL302/2
WTU302/2
WPD301/2
WCC323/2
• Unarmed Uniformed Co-Curriculum Package (4 Units) (2 Years)
Kelana Siswa
(Rover Training)
Bulan Sabit Merah
(Red Crescent)
Ambulans St. John
(St. John Ambulance)
WLK101/2
WBM101/2
WJA101/2
WLK201/2
WBM201/2
WJA201/2
• Unarmed Uniformed Co-Curriculum Package (2 Units) (1 Year)
SISPA (Siswa Siswi Pertahanan Awam) (Public Defense)
(offered in Health Campus only)
WLK101/2
WLK201/2
(C)
Co-Curriculum/Skill Course/Options (1 – 6 Units)
All students are encouraged to follow the co-curriculum courses and
are given a maximum total of 6 units for Community Service, Culture,
Sports, Innovation & Initiatives and Leadership (Students from the
School of Medical Sciences and School of Dentistry are required to
register for two (2) units of Co-Curriculum course in Year Two).
(Students from the School of Health Sciences must take at least one of
the co-curriculum courses while those from the School of Education
must take the uniformed co-curriculum package [excluding Seni Silat
Cekak]). Students who do not enroll for any co-curriculum courses or
who enroll for only a portion of the 3 units need to replace these units
with skill/option courses. The co-curriculum, skill and option courses
offered are as follows:
50
(i) Community Service, Culture, Sports, Innovation & Initiatives and
Leadership Co-Curriculum Courses
Packaged
(Students are required to complete all levels)
Khidmat Masyarakat
(Community Service)
(2 Years)
Jazz Band
(3 Years)
Karate
(3 Semesters)
Taekwondo
(3 Semesters)
WKM101/1
WCC108/1
WSC108/1
WSC115/1
WKM201/1
WCC208/1
WSC208/1
WSC215/1
WCC308/1
WSC308/1
WSC315/1
Non-Packaged (1 Semester)
Culture
Sports
WCC103/1 - Catan (Painting)
WSC105/1 - Bola Tampar (Volley
Ball)
WCC105/1 - Gamelan
WSC106/1 - Golf
WCC107/1 - Guitar
WSC110/1 - Memanah (Archery)
WCC109/1 - Koir (Choir)
WSC111/1 - Ping Pong (Table
Tennis)
WCC110/1 - Kraftangan (Handcrafting)
WSC112/1 - Renang (Swimming)
WCC115/1 - Tarian Moden (Modern
Dance)
WSC113/1 - Aerobik (Aerobic)
WCC116/1 - Tarian Tradisional
(Traditional Dance)
WSC114/1 - Skuasy (Squash)
WCC117/1 - Teater Moden (Modern
Theatre)
WSC116/1 - Tenis (Tennis)
WCC118/1 - Wayang Kulit Melayu
(Malay Shadow Play)
WSC119/1 - Badminton
WCC119/1 - Senaman Qigong Asas
(Basic Qigong Exercise)
WSC122/1 - Selaman SCUBA
(SCUBA Diving)
WCC219 – Senaman Qigong
Pertengahan (Intermediate
Qigong Exercise)
WSC123/1 - Kriket (Cricket)
WCC124/1 – Kompang Berlagu
WCC124/1 – Sepak Takraw
WCC122/1 - Seni Memasak (Culinary
Art)
WSC 125/1 – Futsal
WCC127/1 – Kesenian Muzik Nasyid
(Nasyid Musical Art)
WSC 126/1 – Bola Jaring
(Netball)
Innovation & Initiative
WCC120/1 - Canting Batik (Batik
Painting)
WCC121/1 - Seni Khat (Calligraphic
Art)
51
Leadership (Kepimpinan)
WSC 127/1 – Pengurusan Acara 1
(Event Management 1)
WSC 227/1 – Pengurusan Acara 2
(Event Management 2)
WCC125/1 – Seni Wau Tradisional
(Traditional Kite Art)
WCC128 – Seni Sulaman & Manik
Labuci (Embroidery &
Beads Sequins Art)
WCC 130 – Seni Fotografi SLR Digital
(Digital SLR Photography
Art)
(ii) HTV201/2 - Teknik Berfikir (Thinking Techniques)
(iii) Other option/skill courses as recommended or required by the
respective school (if any)
(iv) English Language Courses
The following courses may be taken as university courses to fulfill
the compulsory English Language requirements (for Band 5 and
Band 6 in MUET) or as skill/option courses:
No
Code/Unit
Course Title
1.
LHP451/2
Effective Reading
2.
LHP452/2
Business Writing
3.
LHP453/2
Creative Writing
4.
LHP454/2
Academic Writing
5.
LHP455/2
English Pronunciation Skills
6.
LHP456/2
Spoken English
7.
LHP457/4
Speech Writing and Public Speaking
8.
LHP458/2
English for Translation
(Offered only in Semester II)
9.
LHP459/2
English for Interpretation
(Offered only in Semester I)
(v) Foreign Language Courses
The foreign language courses offered by the School of Languages,
Literacies and Translation can be taken by students as option or
compulsory courses to fulfill the number of units required for
graduation. Students are not allowed to register for more than one
foreign language course per semester. They must complete at least
two levels of a foreign language course before they are allowed to
register for another foreign language course. However, students are
52
not required to complete all four levels of one particular foreign
language course. The foreign language courses offered are as
follows:
Arabic
Chinese
Japanese
German
Spanish
LAA100/2
LAC100/2
LAJ100/2
LAG100/2
LAE100/2
LAA200/2
LAC200/2
LAJ200/2
LAG200/2
LAE200/2
LAA300/2
LAC300/2
LAJ300/2
LAG300/2
LAE300/2
LAA400/2
LAC400/2
LAJ400/2
LAG400/2
LAE400/2
French
Thai
Tamil
Korean
LAP100/2
LAS100/2
LAT100/2
LAK100/2
LAP200/2
LAS200/2
LAT200/2
LAK200/2
LAP300/2
LAS300/2
LAT300/2
LAK300/2
LAP400/2
LAS400/2
53
4.0 SCHOOL REQUIREMENTS
4.1 Programmes in the School of Industrial Technology
4.1.1 Bioprocess Technology
Bioprocess Technology is the sub-discipline within Biotechnology that combines living
matter, in the form of organisms or enzymes, with nutrients under specific optimal
conditions to make a desired product. It is responsible for translating discoveries of life
sciences into practical and industrial products, processes and techniques that can serve
the needs of society. Bioprocess Technology is thus the backbone of the biotechnology
industry that translates the research and development to the industries. The stages
involved in Bioprocess includes the preparation stage vis-à-vis the raw materials,
substrates and media, the conversion state, biocatalysts, downstream processing, volume
production, purification and final product processing. Graduates from this programme
will also have the knowledge and skill to understand the fundamental bioprocess research
and relate it to the industrial scale.
The Bioprocess Technology curriculum is spread over four years of studies, with great
emphasis placed on the logical sequence of related courses and at the same time, ensuring
that the teaching-learning activities are equally distributed throughout the study period.
4.1.2 Environmental Technology
This programme is gaining popularity and in a way needs no advertisement since
environmental problems are reported and discussed everyday globally. The programme
is specially designed to enable our graduates to respond directly to the various
environmental challenges they face upon entering the work force. Chemical engineering
unit operations, water & industrial wastewater treatment (including the design of the
treatment plants), solid & scheduled waste management, environmental management
system, environmental safety, law & regulations, and air & noise pollution are some
examples of the courses taught in this programme. Students will also appreciate the
complex issues relating to environmental economy and politics.
The curriculum is based on a strong foundation in Chemical Process Engineering.
Courses involving Chemical Engineering and Environmental Technology are handled by
lecturers in Environmental Technology Programme.
54
The students are also encouraged to register for elective courses related to environmental
problems and challenges which are offered by other Schools in USM. This is in line with
our holistic and multidisciplinary approach in education.
4.1.3 Food Technology
This program is the earliest program offered by the school. This program has undergone
continual curriculum evolution since it was offered. Food Technology Program
Curriculum was arranged in such a way to train and produce competent graduates to
serve food industries as well as the government sectors. Students will be imparted with
knowledge on physical and chemical properties of food, composition analysis, processing
and preservation, packaging, evaluation and quality control, product development,
legislation, industrial waste treatment, factory sanitation management and etc. Having
the knowledge, our food graduates will contribute their expertise in the relevant
industries and consequently play a role in developing the industrial sector of the country.
Courses in the curriculum for Food Technology are spread over four years of study,
which emphasize the logical sequence of related courses while ensuring that teachinglearning activities are equally distributed throughout the study period.
4.1.4 Bio-resource, Paper and Coatings Technology
The curriculum of this programme is designed to prepare the students with a strong
background in bioresource (wood/non-wood), paper and coatings science and technology.
Besides, the students are exposed to knowledge in basic coatings technology, basic wood
science and technology, pulp production and papermaking, paper recycling, wood-based
panel technology, lignocellulosic composite and etc. Apart from theory courses, students
will also undergo practical course with the aim of obtaining practical skills and
correlating it with the theory. The knowledge acquired will prepare the students for their
future career in industries related to wood, furniture, panel, pulp, papermaking, paint,
adhesives, resins, coatings and packaging.
The curriculum of Bioresource, Paper and Coatings Technology covers three stages of
study, which emphasize on relevant course sequence, besides ensuring that teaching
learning is distributed evenly throughout the whole period of study.
55
200
100
Level
3
12
Management of Halal Food
IMK 212
3
3
Process Heat Transfer
Computer Applications in Industry
IBG 202
IBG 203
IEK 212
IEA 216
3
4
14
3
T
3
4
Fundamentals of Bioprocess
Technology
Industrial Microbiology
Bioanalysis I
Chemical Process Calculations
Statistics with Computer
Applications
Organic Chemistry I
Mathematics I
Semester 1
Course Name
IBK 201
KOT 121
IUK 191
IEK 101
IUK 108
Code
4.2.1 Bioprocess Technology
4.2 List of Courses According to Semester
2
5
3
-
0
-
E
-
56
Unit
IBK 212
BMT 206
IBG 211
IUK 208
IEK 213
BOI 103
KAT 141
IBG 102
IEK 108
Code
Mass Transfer and Separation
Processes
Bioanalysis II
Experimental Design with
Computer Applications
Renewable Biomass
Physiology and Nutrition of
Microbes
Cell Biochemistry
Analytical Chemistry I
Biology for Technologists
Process Fluid Mechanics
Semester II
Course Name
9
-
3
3
3
3
12
3
T
3
3
Unit
5
2
3
0
E
-
Pharmaceutical Biotechnology
Food Bioprocess Technology
Bioprocess Optimization and
Simulation
Bioproduct Development
Bioprocess Research Project*
Industrial Training
FEL 271
IBK 316
IBG 401
IBA 403
IUA 404
IBK 402
Tissue Culture Technology
DNA and Metabolite Technology
Semester I
Course Name
BTT 301
IBG 302
IBG 303
Code
4
15
8
0
-
-
3
-
12
3
4
3
E
-
2
-
T
3
4
3
Unit
57
* Course is offered over 2 semesters (unit counted per semester is 4).
400
300
Level
IUK 304
IBK 412
IBK 411
IBA 403
IBK 314
IUK 303
IKA 301
IBG 311
IBK 312
IBK 313
Code
Quality Assurance and Safety of
Bioprocess Products
Environmental Bioprocess
Technology
Industrial Quality Management
Bioprocess Research Project*
Enzyme Technology
Issues in Bioproses Technology
Bioprocess Instrumentation and
Control
Downstream Process Technology
Industrial Waste Management
Unit Operations Laboratory
Semester II
Course Name
7
-
3
3
12
8
T
4
3
2
Unit
3
6
3
-
2
3
5
-
E
-
200
100
Level
Basic Ecology
Mathematics I
Applications
Weather, Climate and
Biogeography
Biodiversity
BOM 112
IUK 191
IEK 212
IEA 216
IUK 108
BOM 111
HGF 227
IEK 101
Introduction to Environmental
Science
Semester I
Course Name
IEG 101
Code
4.2.2 Environmental Technology
3
14
58
4
-
-
0
-
14
3
3
4
3
-
-
E
-
4
4
3
T
3
Unit
HGT 221
IUK 208
IEK 215
IEK 213
IEA 201
IEK 205
IEK 211
IEK 108
IUK 291
IEK 107
IEK 105
IEG 102
Code
Air Pollution Control Technology
Equipment Design for Water
Treatment
Processes
Environmental, Safety and Health
Legislation
Computer Applications
Geographical Information
Technology
Introduction to Environmental
Technology
Treatment and Management of
Solid Waste
Mathematics II
Thermodynamics
Semester II
Course Name
14
-
-
3
3
3
4
14
2
3
3
3
T
4
Unit
6
3
3
-
-
3
3
-
-
E
-
300
Level
IEA 312
IEK 314
IUA 308
IEK 306
IEK 308
IEK 307
IEA 300
Code
Environmental Technology
Laboratory
Noise and Vibration Control
Technology
Industrial Wastewater Treatment
Plant Design
Industrial Training
Scheduled Waste
Society and Environment Project
Environmental Audit
Semester I
Course Name
13
4
-
3
3
T
3
3
3
9
3
-
-
E
-
59
Unit
HGF 429
IEK 317
IEK 309
IUA 313
Code
Hydrology of Catchment Area
Environmental Management
Chemodynamics
Research Project
Semester II
Course Name
7
-
-
3
T
4
Unit
6
3
3
-
E
-
200
100
Level
Food Commodity
Chemical Food Analysis
Physical Properties of Food
Food Microbiology I
Food Ingredients
Organic Chemistry II
Management of Halal Food
IMK 202
IMG 203
IMK 209
IMG 211
IMK 221
IEK 101
KOT 222
IMK 212
IUK 191
IMK 103
IMK 105
KFT 131
KOT 121
Semester I
Course Name
Statistics with computer
applications
Mathematics I
Introduction to Food Science and
Technology
Biochemistry
Physical Chemistry I
Organic Chemistry I
IUK 108
Code
4.2.3 Food Technology
17
2
3
3
18
3
3
2
3
3
3
4
2
T
4
3
2
5
0
-
-
E
-
60
Unit
IEK 108
IMG 204
IMG 222
KFT 232
IUK 304
IUK 208
ZCA 101
IMK 104
KAT 141
IMG 103
Code
Instrumental Food Analysis
Food Microbiology II
Physical Chemistry II
Experimental Design and Computer
Applications
Physics I (Mechanics)
Nutrition
Food Chemistry
Semester II
Course Name
9
9
0
3
3
3
13
3
3
3
-
-
E
-
-
Unit
4
3
3
T
3
Final Year Food Research
Project**
Food Packaging
Quality Management of Food and
Sensory Evaluation
Primary Products Technology
Food Product Development
IMA 410
400
2
12
3
4
T
3
4
4
2
2
15
6
Unit
3
3
-
E
3
3
-
61
* Students must register this course online from home during internship
** Course is offered over 2 semesters (unit counted per semester is 3).
IMK 421
IMK 404
IMG 405
IMG 411
Food Preservation Principles
Food Processing Technology
Food Processing Practical
Food Preservation Practical
Food Bioprocess Technology
Semester I
Course Name
IEK 212
IMK 308
IMK 309
IMA 312
IMA 313
IBK 316
Code
300
Level
IKA 301
IUK 303
IMK 407
IEK 213
IMA 410
IMA 320
Code
Final Year Food Research
Project**
Food Safety
Processes
Unit Operation Practical
Food Industrial Training*
Semester II
Course Name
6
2
3
8
3
0
-
9
6
3
-
E
-
Unit
T
9
200
100
Level
Bio-resource Technology
Laboratory I
Mathematics I
IWA 282
IUK 191
IEK 101
IWA 281
IWK 203
Raw Materials and Coatings
Chemistry
Stock Preparation and Paper
Making
Coatings Technology Laboratory I
Bio-resource as Industrial Raw
Materials
Basic Bio-resource Science and
Technology
Chemistry for Technologist
Applications
Organic Chemistry I
Semester I
Course Name
IWK 201
KOT 121
IUK 107
IUK 108
IWK 102
IWK 100
Code
4.2.4 Bio-resource, Paper and Coatings Technology
0
12
62
-
-
-
-
0
-
-
-
E
-
4
3
2
2
4
3
17
4
4
4
4
T
2
Unit
IUK 291
IUK 304
IEK 108
IUK 208
IWK 204
IWA 283
IWK 205
IBK 212
IWK 105
KAT 141
IWK 103
IWK 101
Code
Bio-resource, Paper and Coatings
Product Development
Computer Application
Mathematics II
Paper Technology Laboratory I
Additives and Paper Properties
Renewable Biomass
Pulp Production and Paper
Recycling
Bio-resource Based Products
Basic Coatings Technology
Semester II
Course Name
5
-
-
2
12
3
4
-
4
T
4
Unit
4
3
3
16
3
3
-
2
5
-
3
-
E
-
Research Project*
Advanced Paper Technology Instrumental Analysis For Pulp and
Paper
IUA 313
IEK 212
IWK 307
IWA 383
IUA 308
Coatings Process and Equipment
Furniture Manufacturing
Bio-resource Technology
Laboratory II
Paper Technology Laboratory II
Industrial Training
Semester I
Course Name
IWK 301
IWK 304
IWA 382
Code
* This course is offered in semester I and semester II.
300
Level
5
18
63
2
3
-
E
-
-
4
-
2
4
T
3
3
2
Unit
IWK 305
IWK 306
IUK 303
IEK 215
IWK 302
IWA 381
IUA 313
Code
Environmental, Health and Safety
Legislation
Advanced Technology of Coatings
Fibre and Lignocellulosic
Composite
Wood Engineering
Coatings Technology Laboratory II
Research Project*
Semester II
Course Name
9
-
-
T
3
2
4
Unit
10
2
2
3
3
E
-
4.3 University Courses Registration Guideline
Please note that the offering semesters for compulsory University courses (Type
U) for students of the School of Industrial Technology are as follows:
Courses
SHE 101/2
WUS 101/2
HTU 223/2
HTV 201/2
LKM 400/2
LSP 300/2
LSP 402/2
Course Name
Ethnic Relations
Core Entrepreneurship
Islamic and Asian Civilisations
Thinking Techniques
Bahasa Malaysia IV
Academic English
Scientific and Medical English
Semester
II (Year 1)
I (Year 1)
I (Any year)
I (Any year)
I & II (Any year)
I & II (Any year)
I & II (Any year)
4.4 Industrial Training
Industrial training is a course in the form of supervised practical training at a
related industry or organisation in Malaysia or abroad for a stipulated period of
time, evaluated before awarded a degree of Bachelor of Technology.
• Objectives
Among the objectives of this training programme are:
1. To provide students with an opportunity to familiarise themselves with the
operations, administration and organisational development of a computer
department or organisation.
2. To allow students to observe computing applications in daily practice.
3. To expose students to "real" working situations and the problems
normally encountered by an organisation.
4. To enable organisations to identify appropriate good students as their
potential employees upon graduation.
• Learning Outcomes:
At the end of the course, student should be able to:
1. Propose solutions to operational and administrative problems that are
normally encountered in an organization.
2. Participate in real team-work environment in an organization.
3. Follow ethical work values in an organization.
4. Demonstrate skills in organizational management as well as business
opportunities.
• Synopsis
The Industrial Training programme is one of the most important components of
equiping Industrial Technology graduates with useful skills in professional
contexts.
64
Trainees are expected to enhance their ability to manage projects, prepare
documentations, prepare and deliver a presentation, design, implement, or
maintain quality management systems.
• Length and Period of Training
• 8 weeks (Bioprocess, Environmental and Bio-resource, Paper &
Coatings Technology): During Long Vacation after 6th semester
(Bioprocess) or after 4th semester (Environmental and Bio-resource,
Paper & Coatings Technology)
• 18 weeks (Food Technology): During 6th semester.
Note: During the Industrial Training period students are not allowed to enrol in
any course during Long Vacation (KSCP) or any other courses.
• Implementation of Training
• Students are expected to obtain a full-time placement at an organisation
which can provide appropriate Industrial Training experience to a future
graduate of the Bachelor of Tecnology in respective field of
specilisation. Learning is achieved through the supervision process,
practical work (including projects) and independent learning.
• Evaluation Method
This course is evaluated as pass or fail. In order to pass, a candidate has to fulfil
the following conditions:
1. Received a positive evaluation from the USM lecturer assigned to do the
evaluation.
2. Received a positive evaluation from the supervisor in the organisation
where the trainee is trained.
3. Written and submitted a comprehensive report with a quality appropriate
for a student who is a candidate for Bachelor of Technology.
4. Present a seminar regarding the findings/experience gained during
training.
• Applications, Allowances, Medical Services and Insurance
Lecturer cum LI coordinator of each programme will apply to government or
private agencies for training placement. Most organisations pay a nominal wage
training allowance. Medical services (as for normal semesters at panel clinics and
government hospitals only) are provided by the university. Insurance (PA) will be
covered by USM Alumni upon request.
• Types of Training
Candidates undergo Industrial Training for a period of 8-18 weeks according to
requirement of the respective programme. The experience gained from the
training varies from one organisation to another, but the experience usually has
the following attributes:
65
1. Exposure to daily work environment; including organisational structure,
functions, regulation and work material/resource.
2. Participation in group work involving research and development activities,
product quality improvemnet, production efficiency and quality system
management.
3. Enhancement of oral and written communication skill through documentation
preparation and oral/multimedia presentation activities.
4. Development of manpower skills such as leadership, cooperation, and
independence.
5. Opportunity to practice elements of courses taken during their study.
6. Opportunity to perform research and development activities.
An organisation would normally be allowed to recruit trainees only if they have
the capability to provide an appropriate work environment suitable for a trainee
who is a candidate for the Bachelor of Technology.
Currently, there are hundreds of organisations in Peninsular Malaysia, Sabah,
Sarawak and Singapore that are capable and ready to recruit USM Industrial
Technology trainees.
The organisations cover all sosio-economic spectrums and include:
• Multinational corporations.
• Academic and research institution.
• Government and semi-government bodies.
• Factories.
4.5 Undergraduate Final Year Research Project
• Objectives
• To give an opportunity to students to carry out an in-depth study of their
respective specialisation area.
• To enhance student's competence in research and product development
using theories and hand-ons knowledge that they have learnt prior to the
final year.
• To give students an intellectual challenge to their abilities to learn new
topics without formal classes and to further develop their abilities in
literature searching, report writing, verbal presentation, project planning
and time management.
• Length and Period of the Project
This project is implemented in the final year (one semester for Environemental
and Bio-resource, Paper & Coatings Technology, and two semesters for
Bioprocess and Food Technology).
66
• Choosing Project Title
Titles of projects will be issued during the first week of the first semester.
Students are advised to see lecturers to get more information on the project they
have chosen. Each student will be supervised by an academic staff.
• Project Dissertation
Projects are usually carried out individually. The dissertation format will be
elaborated by the Coordinator of each programme.
• Evaluation
Please refer to the Coordinator of each programme for the evaluation criteria.
67
5.0 MINOR PROGRAMMES
All students that choose to do Industrial Technology with Minor programme must choose one
minor programme and commence their minor study in the second semester of the first year of their
studies. These students must complete 16 units of the courses in the minor package.
Among the minor programmes offered are:
School
Minor Package
School of Biological Sciences
Biology
0B01
School of Physics
Physics
0Z01
School of Chemical Sciences
Chemistry
0K01
School of Mathematical Sciences
Mathematics
0M01
English Language
Malay Linguistics
Geography
Literature
Islamic Studies
History
Japanese Studies
Philosophy & Civilisations
Translation and Interpretation
0H01
0H02
0H03
0H04
0H05
0H06
0H11
0H15
0H14
School of Languages, Literacy &
Translation
Japanese Language Studies
Chinese Language Studies
Communicational Arabic
0L01
0L02
0L06
School of Art
Fine Arts
Performing Arts
Musics
Drama and Theatre
Communicational Graphics
Acting and Directing
Music Technology
0H07
0H08
0H09
0H10
0H12
0H13
0V01
School of Communication
Communication Studies
Science and Environment
Journalism
0Y05
0Y06
School of Management
Management
0A03
Centre for Archaeological Research
Archeology
0U01
School of Social Sciences
Anthropology and Sociology
Economics
Social Development and
Administration
Political Science
Development Planning and
Management
Industrial Relation
0S01
0S02
0S04
68
Code
0S05
0S07
0S08
Schools of Biological Sciences,
Chemical
Sciences, Physics, and Mathematical
Sciences
Public Policy and
Administration
International Relation
South-East Asian Studies
Psychology
0S09
Tropical Environmental Studies
0B02
0S10
0S11
0S12
Industrial Technology students are strongly encouraged to register in the following minor
programmes:
(a)
Management (0A03)
No.
1.
2.
3.
4.
5.
Code/Units/Course
Title Semester
AKW103/4 - Introduction to Management
AKW104/4 - Accounting and Finance
AKP201/4 - Marketing
AKP202/4 - Organisational Behaviour
AKP302/4 - Operation Management
Courses 1 and 2 are compulsory and pre-requisites to other courses.
(b)
Economics (0S04)
No.
1.
2.
3.
4.
5.
6.
7.
(c)
Code/Units/Course Title
SKW104/4 - Pengantar Isu-Isu Ekonomi (Compulsory)
SEW211/4 - Mikroekonomi I (Compulsory)
SEW213/4 - Makroekonomi I (Compulsory)
SEU225/4 - Ekonomi Pembangunan
SEU226/4 - Ekonomi Buruh
SEU228/4 - Ekonomi Malaysia
SEU229/4 - Ekonomi Islam
Psychology (0S12)
No.
1.
2.
3.
4.
5.
6.
STU231/4 - Asas-Asas Psikologi (Compulsory)
STU241/4 - Psikologi Kesihatan
STU242/4 - Psikologi Sosial
STU243/4 - Psikologi Perkembangan
STU244/4 - Psikologi Taknormal
STU342/4 - Terapi Penyembuhan
69
I
II
I
II
I
(d)
Communication Studies (0Y05)
No.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
(e)
YKT101/3 - Pengantar Komunikasi Manusia (Compulsory)
YKT102/3 - Pengantar Komunikasi Massa (Choose 1)
YKT103/3 - Komunikasi dan Masyarakat
YKT111/4 - Teori dan Penyelidikan Komunikasi 1
YFP324/3 - Kajian Sinema
YFP321/3 - Kajian Televisyen
YBP223/3 - Periklanan
YBP224/3 - Perhubungan Awam
YWP215/3 - Pengenalan kepada Kewartawanan
YFP222/3 - Penulisan Skrip & Lakon Layar
YBP326/3 - Komunikasi Korporat
YBP327/3 - Pengurusan Media
Islamic Studies (0H05)
No.
1.
2.
3.
4.
5.
6.
7.
8.
HIA 101/4 – Pengantar Pengajian Islam
HIU123/4 – ‘Aqidah Islamiyyah: Konsep dan Penghayatan
HIS213/4 – Sumber dan Prinsip Perundangan Islam
HIS224/4 – Institusi Kekeluargaan Islam
HIU226/4 – Akhlak dan Kerohanian Islam
HIS315/4 – Mu’amalat: Konsep dan Pelaksanaan
HIS311/4 – Zakat dan Wakaf
HIU321/4 – Al-Quran, Tauhid dan Sains
For students wishing to minor in other areas other than Management Studies, please make sure that
time-tabling and course scheduling allows you to graduate in the stipulated period. See Minor
Programmes Handbook for further information on Minor Specialisations.
70
6.0 FACILITIES
6.1 Laboratory Facilities for Undergraduate Teaching
No.
Laboratory
No.
1
019/025
Food Processing Lab
2
031
Paper Processing Lab
3
042
Operational Unit Lab
4
046
Operational Unit Lab
5
114
CAI/Computer Lab
6
137
Food Technology
Equipment Lab
7
148
Bioprocess Technology
Lab
8
206
Food Microbiology Lab
9
233
Food Biochemistry Lab
10
243
11
250
12
255
13
262A
Water Analysis Lab 1
14
262B
15
306
Laboratory Name
Liquid Chromatography
Lab
Food Sensory Analysis
Lab
Food Analysis Lab
Bioresource Lab 1
71
Course
Conducted
Lab
Assistant
in-charge
IMA312
IMA313
IMG405
IWA 383
IWA 283
IEA201
IKA300
IEA 201
IKA 300
IUK 108
IUK 208
IEA 216
Abu
Mansor
Abdul
Hamid
Teh Siew
Hong
IMG 204
Abdul
Rahim
IBG203
IBG211
IBG302
IBG102
IBG202
IBG303
IMG211
IMG222
IMG103
IMG203
IBG211
IMG204
Mohd.
Firdaus
Khairul
Azhar
Azmaizan/
Najmah
Abdul
Ghoni
Abdul
Rahim
Maarof
IMG411
Maarof
IMG203
IEG 101
IEG 102
IEG 101
IEG 102
IWA 282
IWA 382
Mazura
Teh Siew
Hong
Hazami
Azhar /
Noorhasni
16
308
Bioresource Lab 1
17
340
Coating Lab 1
18
352
Paper Lab 1
IWA 282
IWA 382
IWA 281
IWA 381
IWA 383
IWA 283
Azhar /
Noorhasni
Ahmad
Azlisufryzal
6.2 Laboratory Support Facility
No.
Laboratory
No.
1
022
Food Processing Store
2
048
Centre of Technical
Facility
3
056
Carpentry Workshop
4
172
Lab Management Office
Laboratory Name
Service
Tools /
Equipment
Store
Maintenance/
Repair
Furniture
workshop
Service
Person
in-charge
Mohd.
Firdaus
Abdul
Muluk
Basrul
Che Ku
Abdullah
6.3 Computer Laboratory and Research Laboratory
No.
Laboratory
No.
1
019/025
2
114
CAI/Computer Lab
3
119
4
131
Microbiology Lab
Super Critical & Special
Instrument
5
133
Laboratory Name
Food Processing Lab
ET Research Lab
Purpose
Teaching
and
Research
Teaching
and
Computing
Facility
PG Research
PG Research
Research
72
Lab
Assistant
in-charge
Mohd.
Firdaus
Khairul
Azhar
Ravi
Teh Siew
Hong
Teh Siew
Hong
Teaching
and
Research
Research
6
137
Food Technology
Equipment Lab
7
140
Vermitech Lab
8
144
Sewage Lab
9
153
Bioprocess Equipment
Lab
10
154
11
210
12
213
13
215
14
221
PG office
15
225
16
225A
17
229
Paper Research Lab
PG Research
Abu
Mansor
18
232
Food Technology
Research Lab I
PG Research
Maarof
19
233
Food Biochemistry Lab
20
243
Liquid Chromatography
Lab
21
255
Food Analysis Lab
22
262A
23
262B
Abdul
Rahim
Mazlan
Research
Teaching
and
Research
PG Research
Azmaizan
PG Research
Azmaizan
PG Research
Azmaizan
PG Research
Abdul
Ghoni
PG Study
Room
-
Food Technology
Research Lab III
PG Research
Mazura
Spectroscopy Lab
Elemental
Analysis
Lab
ET Instrumental Lab
Research Lab I
Research Lab II
Food Technology
Research Lab II
73
Teaching
and
Research
Teaching
and
Research
Teaching
and
Research
Teaching
and
Research
Teaching
and
Research
Mazlan
Ravi
Mazlan
Abdul
Rahim
Maarof
Mazura
Teh Siew
Hong
Hazami
Teaching
and
Research
Teaching
and
Research
Teaching
and
Research
PG Research
24
306
Bioresource Lab 1
25
308
Bioresource Lab 1
26
317
Paper Lab 2
27
320
BPC Research Lab I
28
329
Ibn Hayyan Lab
Research
29
331
Coating Lab 3
30
333
Coating Lab 2
31
337
UV Machine Lab
32
340
Coating Lab 1
33
345
34
348
35
350
BPC Research Lab II
Lignocellulosic Polymer
Composite Lab
Weather Station Lab
PG Research
Thermal
Analysis
Lab
PG Research
Teaching
and
Research
PG Research
36
352
Paper Lab 1
Azhar /
Noorhasni
Azhar /
Noorhasni
Azlisufryzal
Azhar
Khairul
Azhar
Shamsul
Noraida
Noraida
Ahmad
Ahmad
PG Research
Ahmad
PG Research
Teaching
and
Research
Mazlan
Azlisufryzal
•
Undergraduate students will have practical classes and final year research
projects in laboratories assigned as teaching and research laboratories
•
PG research laboratories are dedicated to postgraduate students
74
6.4 Other facilities
In addition, the School also provides the following facilities:
•
A Student Corner at the School foyer
•
A reading cum discussion (Room 102)
•
Muslim Prayer Rooms (Surau) (Room 302A/B)
•
A Seminar Room (Room 171)
•
Conference Room (Ground floor of the School)
•
Beverage Dispensing Machine
•
Student Lockers (available at the respective division)
•
A mini garden
•
Wireless network “Wi-Fi” throughout USM campus
75
7.0 GENERAL INFORMATION
7.1 Community-Industry Advisory Panel (CIAP)
In consonance with USM’s overall efforts towards building a closer working framework
with community and industry, each School has set-up its own Community Industry
Advisory Panel (CIAP) which is considered both timely and useful in enhancing
institutional competitiveness. The Panel, comprising selected academic staff and senior
executives from the private sector, is intended to serve as a forum for promoting
academia-industry interaction which can encompass advice on curriculum and training
matters to better dove-tail with industry expectations and relevance, introducing best
practices for possible adoption, consider practical approaches to address contemporary
problems and issues of concern to both parties and discuss various implementation
aspects pertaining to the matter. Thus, the overall objectives of the formation of CIAP is
to enhance collaboration between the School of Industrial Technology and the relevant
industry partners in the areas of teaching and learning, consultancy services, continuing
education, R&D, facilities and so forth. List of CIAP members are as follows:1. Mr. Shah Hazidi Husseini b. Hussein
Facilities Manager
Silterra Malaysia Sdn. Bhd.
Lot 8, Phase 2, Kulim Hi-Tech Park, 09000 Kulim, Kedah.
Phone: 604 401 5015
Fax: 604 403 3855
shah_hazidi@silterra.com
2. Mr. Sabri Sulaiman
General Manager
Sabutek (M) Sdn. Bhd.
Lot 17094, Batu 6 Jalan Maharaja Lela , 36000 Teluk Intan, Perak.
Phone: 605-6413497
Fax: 605-6221154
sabri@fibre-x.com
7.2 Student Affairs
Student Affairs Section (under the purview of Deputy Dean Academic and Student
Development) will provide assistance, advice and additional services other than those
directly related to academic matters to all students of the School of Industrial
Technology. All academic related matters should be referred to the respective programme
chairperson.
The types of assistance, advice and services rendered by the Student Affairs Section are:
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• To coordinate activities by the student society (Society of Industrial Technology,
USM).
• To coordinate social and sports activities between staff and students.
• To function as an official communication channel between staff and students.
• To facilitate the mentor-mentee system, leave application, scholarship/loans
application/ extension, etc.
• To facilitate student participation in various programmes organised by the
University’s Student Affairs Section.
• To facilitate student’s application for an exchange study programme.
7.2.1 Committee of Academic Staff-Student
This committee acts as an official communication channel between the students and the
staff of the School of Industrial Technology. The objectives of the committee are as
follows:
• To plan and carry out activities that inculcate close relationship between main
administrative staff and student representatives.
• To plan and carry out activities that will help new students to familiarise themselves
with the new learning environment.
• To function as a forum to discuss problems faced by students.
The committee, which is headed by the Dean, consists of Deputy Dean of Academic and
Student Development, Programme Chairmen, Assistant Registrar (Academic and Student
Matters) and student representatives from each programme. The committee members
meet at least once per semester.
7.2.2 Academic Advisor
Each student will be assigned to an academic advisor who is an academic staff of the
School. Student is recommended to discuss with the respective academic advisor for
planning of study and selection of courses prior to course registration activity. Student is
also encouraged to seek advice from the advisor pertaining to other academic-related
matters.
7.2.3 Mentor-Mentee System and Counselling Service
The Mentor System was initiated to counsel and assist probation students (mentee) in
facing and overcoming their academic problems. The functions of the Mentor System
are:
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• To assist students placed on probationary status to overcome their academic problems
as well as other related academic matters.
• To help such students face the academic challenges and subsequently overcome them.
• To provide guidance to students on effective learning strategies.
The mentors are appointed among the academic staff of the School who provide
assistance and guidance to students mainly in the academic matters. However, the School
has established an open mentor system whereby probation students are free to see any of
the mentors. Nevertheless, probation students are recommended to discuss academicrelated problems with mentor from their own programme.
The mentors appointed are as listed below:
1.
Profesor Abdul Khalil Shawkataly (Bio-Resource, Paper & Coatings
Technology)
2.
Assoc. Prof. Dr. Fazilah Ariffin (Food Technology)
3.
Dr. Arniza Ghazali (Environmental Technology)
4.
Puan Wan Nadiah Wan Abdullah (Bioprocess Technology)
5.
Dr. Yusri Yusup (Environmental Technology)
Probation student will be given a mentor-mentee card that must be brought along to the
discussion session with the mentor.
Although the Mentor System is primarily intended for probation students, student with an
active status but require guidance or are having difficulties in their studies is also
encouraged to consult the mentors.
Mentees that are deemed to require additional advice or counselling, the mentor shall
refer such cases to the Deputy Dean (Academic and Student Development) or
Counselling Unit or any other relevant authority.
7.3 Society of Industrial Technology
This Society is also known as ‘Persatuan Teknologi Industri, PTI’. PTI was specially
established by the students for the students of the School of Industrial Technology. PTI
provides a channel between the students with the School and the University. PTI also
provides a platform for students to carry out activities such as factory visits, sport
carnival, community services, peer counseling, convocation expo and TI-nite. All
students of the School are members of the Society.
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7.4 Prizes and Awards
Prizes and awards are divided into two categories, at the School level and at the
University level.
7.4.1 Certificate of Dean's List
Certificate of Dean’s List is awarded every semester to students who obtained a GPA of
≥ 3.5 and acquired at least 12 credits for courses with grade points for a particular
semester.
7.4.2 University Level
The following are the awards presented to excellent students:
• Chancellor's Gold Medal Award : Best final year student in all fields – awarded the
Chancellor
• Royal Education Award : Best students (Bumiputra and Non-Bumiputra) in all fields
– awarded by Majlis Raja-Raja Malaysia
• USM Gold Medal Award : Best final year student from the School – awarded by
USM
• USM Gold Medal Award : Best female final year in all fields – awarded by Persatuan
Wanita USM
• USM Gold Medal Award : Best student with different abilities – awarded by M. K.
Baskaran Nair.
• USM Gold Medal Award: Best final year student in the field of Food Technology –
awarded by Ajinomoto (M) Bhd.
• USM Book Prize : Best final year student in the field of Environmental Technology –
awarded by Toray Plastics (M) Sdn. Bhd.
Prizes are also awarded by USM to the best students with total GPA (semester I and II) of
more than 3.5 for Year I, II and III students from the School of Industrial Technology.
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7.5 Research and Higher Degree Programmes
The research areas of the School of Industrial Technologys can be divided into four major
specialisations that reflect the available programmes within the School. Detail
information pertaining to research thrust area can be obtained from the graduate studies
brochure at the School.
Postgraduate programmes leading to MSc and PhD in the School of Industrial
Technology are open to candidates who have obtained a good honours degree. The
degree can be pursued through research in the research specilisation and thrust area under
the supervision of at least one academic staff of the School. A candidate is required to
complete a thesis in a stipulated time period. Usually, candidates for a MSc programme
complete their thesis in 12-18 months and for a PhD programme in 30-40 months.
Detail information about postgradute study is available at the Institute of Postgraduate
Studies (http://www.ips.usm.my/).
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8.0
LIST AND DESCRIPTION OF COURSES
8.1 School of Industrial Technology
IBG 102/3
Biology for Technologists
This course discusses the importance of the Biology discipline as a source of raw
materials in the development of the field of Bioprocess. Biological sources comprising of
microorganisms, plants and animals are the sources of biological materials of commercial
value, e.g. biological biomass, metabolites, natural extracts, pharmaceuticals,
macromolecules, etc. Components of biological sources with importance as industrial
sources will be discussed. Discussion covers the major macromolecule, biological
characteristics, material composition, extraction methods, control of production of the
materials and their uses in industrial processes. Various basic techniques and skills in the
handling and analysis of biological sources, detecting the presence of the desired
biological materials and ensuring the stability of activity will be learned.
Learning Outcomes
At the end of the course the students will be able to:
• Differentiate biological characteristics and composition of bioprocess raw materials
from animal, plant and microbial sources.
• Explain the growth/culture methods and the production control of those materials
• Carry out basic handling techniques, characterization and detection analysis of the
desired biological material
References
Lewis,R, Parker, B., Gaffin, D. and Hoefnagels, M.(2007) Life. 6th Ed. McGraw Hill
Higher Education
Mader, S.S. (2007) Essentials of Biology. McGraw Hill Higher Education
Purves, W.K., Sdava D, Orians G.H. and Heller, C.(2001) Life, The Science of Biology
(6th Edition). W.H. Freemann Publishing
Raven, P.H., Evert, R.F. and Eichhorn, S.E.(1998) Biology of Plants. W.H. Freemann
Publishing
Bauman, R.W. (2004) Microbiology. Pearson & Benjamin Cummings
IBK 201/3 Fundamentals of Bioprocess Technology
This course introduces an important discipline in the development of modern biology.
The aspects covered include the definition of the bioprocess discipline, scope and the
importance of bioprocess, requirement of supporting knowledge in discipline such as
Biological Sciences, Biochemistry, Microbiology, Chemistry, Engineering, Process
Control and Industrial Management. The position of Bioprocess in the Biotechnology
discipline will be clarified. Discussion also will encompass comparisons between
chemical process and bioprocess.
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Learning Outcomes
• Show an understanding of the basic principles of bioprocess technology
• Relate the knowledge of bioprocess engineering and technology
• Describe and explain the stages of processing involved in the production of
bioprocess products
• Give an oral presentation and explain examples of production processes of
References
Michael L. Schuler and Fikret Kargi (1992) Bioprocess Engineering – Basic concepts,
Prentice Hall International Series
Mukesh Doble, Anil Kumar Kruthiventhi and Vilas Ganjanan Gaikar (2004)
Biotransformations and Bioprocesses. CRC Press
Ramesh N. Patel (2006) Biocatalysis in the Pharmaceutical and Biotechnology
Industries. CRC Press
Ching T. Hou and Jei-Fu Shaw (2007) Biocatalysis and Biotechnology for Functional
Foods and Industrial Products. CRC Press
William L. Hochfeld (2006) Producing Biomolecular Substances with Fermenters,
Bioreactors and Biomolecular Synthesizers. CRC Press
IBG 202/3 Industrial Microbiology
s IBG102/3
This course discusses the involvement of microorganisms in industrial processes,
specifically in the production of materials from microorganisms, such as enzymes,
antibiotics, organic solvents, cell biomass, etc. Emphasis will also be given to the
determination of important industrial microorganisms, selection and isolation methods,
maintenance, storage and improvement of industrial microorganisms as well as the
involvement of microorganisms in various industries.
Learning Outcomes
• Define and explain the principles of microbiology in industrial applications
• Relate roles of microorganisms and describe their use in food industries,
pharmaceutical, chemical, agricultural, mining and processing waste
• Carry out practical work and exhibit technical skills in basic handling techniques,
characterization and detection analysis of desired biological material
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References
Waites, M.J. (2001). Industrial Microbiology: An Introduction. Blackwell science
Ibrahim Che Omar (2002). Prinsip Bioteknologi, Penerbit USM
Stanbury, P.F & Whitaker, A. (1996) Principles of Fermentation Technology. Pergamon
Press Casida L.E.(2007). Industrial Microbiology. New Age International
Okafor, N (2007). Modern Industrial Microbiology & Biotechnology. Science Publishers
IBG 203/3
Bioanalysis I
This course covers aspects of modern chemical measurements with emphasis on
bioanalysis. This course provides information about the entire analytical methods for
scientists in the pharmaceutical industry, research and development, agro-industry and
agriculture, health, biology and biochemistry. This course provides exposure to the
principles, methods and techniques for quantitative and qualitative analysis of physical
and chemical biological samples. This course also involves practical sessions where
students will carry out experiment on component analysis based on specific content
courses taught in this course.
Learning Outcomes
• Critically describe the qualitative and quantitative techniques in analyzing bioprocess
products
• Relate the selection of analytical methods according to the bioprocess products
• Provide feedback when carrying out laboratory work, and transfer the knowledge for
the analysis of bioproducts
References
Jeffrey A. Witmer and Myra L. Samuels (2002) Statistics for the Life Sciences, 3rd
Edition, Prentice Hall.
Richard F. Venn (2008) Principles & Practice of Bioanalysis. CRC Press.
AOAC (2005) Official Methods of Analysis, 18th Ed.
Suzanne S. Nielsen (2003) Food Analysis, 3rd Edition, Kluwer Academic/Plenum
Publishers, New York
IBG 211/3
Bioanalysis II
This covers theory and practical of selected analytical methods; chromatographic:
principle and term, classification, techniques of column chromatography, column
efficiency, capacity, resolution, thin layer chromatography, gas chromatography, high
performance liquid chromatography, electrophoresis, capillary electrophoresis etc.
Spectrometric methods: principles, instrumentation such as UV/Vis spectrophotometer
and fluorometry. Thermal analysis: principles and conditions, analysis and
instrumentation and application of DSC, DTA and TGA. X-ray methods: principle of xray diffraction techniques, electron microscopy, advantage and disadvantage of electron
microscopy. Biosensors and bioassay methods: immunoassay, enzyme assay methods.
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Learning Outcomes
• Critically describe the qualitative and quantitative techniques in instrumental
analysis of bioprocess products
• Relate the selection of instrumental method in accordance with the bioprocess
products to be analyzed
• Provide feedback while carrying out laboratory work and transfer the knowledge for
the analysis of bioproducts
References
Ahuja, S. and Jespersen, N. D. (2006). Modern Instrumental Analysis, Amsterdam:
Elsevier
Engel, Thomas (2006). Quantum Chemistry and Spectroscopy. In W. Hehre (Ed.),
Computational Chemistry (Chapter 16), San Francisco, Calif.: Pearson/Benjamin
Cumings.
Heftmann, E. (2004). Chromatography: fundamentals and applications of
chromatography and related differential migration methods. 6th ed., Amsterdam
Boston: Elsevier.
Miller, James M. (2005). Chromatograhpy: concepts and contrasts. 2nd ed., Hoboken,
N. J: Wiley.
Moldoveanu, Serban C. and David, V. (2002). Sample preparation in chromatography.
Amsterdam: Elsevier.
Niessen, W. M. A. (2006). Liquid chromatography-mass spectrometry. 3rd ed., Boca
Raton: CRC/Taylor & Francis.
IBK 212/2 Renewable Biomass
This course will discuss about distribution of biomass generated and their main
constituents, as well as their pattern of generation and reuse.
The main source of biomass which includes plants, animals and microorganisms and their
benefits to human and environmental equilibrium is given emphasis.
Generation of biomass as an alternative energy source will be covered. Rationale of
single cell protein (SCP) production, nutritional value and safety of SCP will also be
discussed.
Learning Outcomes
• Detail out the primary chemical composition of primary biomass.
• Distinguish the plant-derived biomass from animal-derived biomass.
• Identify the uses of biomass components as raw materials in the production of
bioprocess products.
• List the main sources of renewable biomass and describe the importance of the use
of renewable biomass in the sustainability aspects of human life.
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References
James. H. Clark (2008) Introduction to Chemicals from Biomass, John Wiley.
Mousdale, David M. (2008) Biofuels: Biotechnology, Chemistry, and Sustainable
Development, Boca Raton CRC Press
Roger M. Rowell et al, (1992) Emerging Technologies for Materials and Chemicals from
Biomass, American Chemical Society
Eeero Sjostrom (1993) Wood Chemistry: Fundamentals and Applications (2nd Ed.),
Elsevier Science and Technology. Buku ini telah diterjemahkan oleh Wan Rosli Wan
Daud dengan jodol “Kimia Kayu”, penerbit Universiti Sains Malaysia.
Klauss, D.L. (1998) Biomass for Renewable Energy, Fuels and Chemicals, Academic
Press
IBG 302/4
s IBG 202/3
This course gives emphasis to the bioreactor design and operation, aeration and agitation,
mode and types of fermentation. This course is also a combination of lectures and
practical to focus on the skills of the students to operate various types of bioreactor types
and operation.
Learning Outcomes
• Describe the principles, types and modes of fermentation, taking into account the
design and operation of a bioreactor.
• Distinguish the components of a bioreactor, as well as install and operate a
bioreactor.
• Present clearly and confidently the design and operation of a bioreactor.
References
Stanbury, P.F and Whitaker, A. (1996) Principles of Fermentation Technology.
Pergamon Press
El-Mansi, E.M.T. and Bryce C.F.A (Ed) (1999) Fermentation Microbiology &
Biotechnology. Taylor & Francis, London
Najafpour, Ghasem D.(2007) Biochemical Engineering and Biotechnology, Elsevier
Stephanopoulos, G., Rehm, H. J. and Reed, G. (2001) Biotechnology: a multivolume
comprehensive treatise. Vol 3: Bioprocessing. VCH
Scragg A H (1991) Bioreactors in Biotechnology: A practical approach
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IBG 303/3 DNA and Metabolite Technology
This course will expose students to the importance of gene cloning and genetically
modified organism, genetic materials; chromosome, DNA, cloning vector; plasmid,
cosmid, bacteriophage, DNA replication, protein synthesis, gene controlling, basic
techniques in molecular genetics, gene cloning, metabolite production via recombinant
DNA technology; bioethanol, use of glycerol etc, application of recombinant DNA
technology in various industries; food, pharmaceutical, agriculture, and etc.
Learning Outcomes
• Explain how recombinant DNA technology is performed and relate this knowledge
with the controversy in gene cloning
• Critically explain the steps involved in gene cloning
• Relate the recombinant DNA technology with industrial production of metabolite
• Provide feedback during the laboratory work and transfer the knowledge in the
research areas related to DNA technology
References
William L. Hochfeld (2006). Producing Biomolecular Substances with Fermenters,
Bioreactors and Biomolecular Synthesizers. CRC Press
Harvey W. Blanch and Douglas S. (1997) Biochemical Engineering. CRC Press
Jeffrey M. Becker, Guy A. Caldwell and Eve Ann Zachgo (1996) Biotechnology: A
laboratory Course, 2nd Edition. Academic Press, New York
Singleton, Paul (2008) Dictionary of DNA and genome technology, Blackwell Publishing
Terence A. Brown (2001) Gene cloning & DNA analysis: an introduction. Blackwell
Science, Oxford
IBG 311/4 Enzyme Technology
s BOI 103/3
This course gives emphasize on properties and characteristics of enzyme, mode of action,
reaction specificity. Source of enzyme, purification and characterization. Factors
affecting enzyme reaction: temperature, pH, enzyme concentration, substrate
concentration, end-product concentration, activator, inhibitor. Quantitation of enzyme
reaction and enzyme kinetics. Enzyme immobilization techniques; frame matrix,
immobilization mechanism; advantage and disadvantage of immobilized enzyme.
Application of enzyme in food and non-food industries: milk industry, detergent,
biomodification of fat.
Learning Outcomes
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•
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Explain the various factors affecting enzymatic reaction and relate these factors to
the stability of enzyme activities
Critically explain the steps involved during isolation and purification of enzyme
Relate the selection of enzyme immobilization method to the rate of reaction and
selectivity of enzymes.
Provide feedback during the laboratory work and transfer the knowledge into the
research areas related with enzymes.
References
Kumar, Anil (2008) Enzymes and enzyme technology, Anshan
Robert Allen Copeland (2000) Enzyme: A Practical Introduction to Structure,
Mechanism, and Data Analysis, Wiley-VCH, Inc.
Ramesh N. Patel (2006) Biocatalysis in the Pharmaceutical and Biotechnology
Industries. CRC Press
Ching T. Hou and Jei-Fu Shaw (2007) Biocatalysis and Biotechnology for Functional
Foods and Industrial Products. CRC Press
Kobayashi, S (2006) Enzyme-catalyzed synthesis of polymers, Springer
IBK 312/3 Issues in Bioprocess Technology
Describes the field of bioprocess technology and discusses the aspects and social
implications in a technological solution. Express the difference between the profession of
engineers and technologists, especially for bioprocess. Discuss the question of ethics,
social responsibility, selected issues and laws.
Learning Outcomes
• Acquire basic understanding and appreciation of the field of Bioprocess Technology.
• Understand the scope of field of work and research in the discipline of Bioprocess
Technology.
• Recognize and relate the implications and importance of social aspects in
technological solutions.
• Note and implement projects on selected issues in Bioprocess Technology in
collaboration with the local community.
• Understand the effects of economy, environmental and culture in professional
practices.
References
Heinzle,E., Biwer, A. P. & Cooney, C.L. (2006) Development of Sustainable
Bioprocesses: Modeling & Assessment. Wiley & Sons
Mike W. Martin & Roland Schinzinger (2005). Ethics in Engineering, 4th ed., Mc Graw
Hill
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Rudy Volti (2004) Cars and Culture: The Life Story of a Technology .Westport ,
Connecticut : Greenwood
Rudy Volti (2005) Society and Technological Change, 5th Ed., Worth Publishers, New
York
Ian Smilie (2000) Mastering the Machine Revisited: Poverty, Aid and Technology.
Practical Action, England, U.K
IBK 313/2
Bioprocess Instrumentation and Control
s IBG 302/4
This course covers the theory and criteria for measurement tools used in biological
systems, design of complete measurement system including signal adjustment and
component recording. Students are also exposed to the comparison between
measurements in the physical and biological systems. This course also includes the
mathematical description and identification of biological systems, interactions between
biological and engineering systems, biological control systems, measurement tools and
techniques involved in biological systems.
Learning Outcomes
• Suggest various tools and measurement techniques for different biological systems
as well as build and repair signal and recording components for those systems
• Analyze, describe and identify the biological systems and their interactions with the
physical and engineering systems
• Acquire the capability to negotiate in order to achieve agreement and respect the
attitudes and beliefs among group members during discussion
References
Maria do Carmo Nicoletti and Lakhmi C Jain. (2009). Computational intelligence
techniques for bioprocess modelling, supervision and control. Springer, Berlin.
D. Dochain. (2008). Automatic control of bioprocess. Wiley, London.
Pao C. Chau (2002) Process control: a first course with MATLAB. University of
Cambridge, UK
Michael L. Shuler and Fikret Kargi, (2001) Bioprocess Engineering, Basic concept (2nd
Edition). Prentice-Hall International, London.
Jan F. van Impe, Peter A. Vanrolleghem and Dirk Inserentant (1998) Advanced
Instrumentation, data interpretation and control of biotechnological processes.
Kluwer Academic Publishers, The Netherland
IBK 314/3 Downstream Process Technology
This is a theoretical course on the downstream processes required for separation,
isolation, recovery, concentration and purification of products produced through
fermentation. This course will also emphasize concepts and methods often used for each
stage of the downstream processes.
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Learning Outcomes
• Identify and describe the function of components of downstream processing unit
• Relate the concepts of downstream methods to the characteristics of a fermentation
product to be able to critically evaluate downstream methods suitable for a
downstream product
• Explain and present, with the help of technology, the concepts underlying each
method of downstream processing
References
Goldberg, E (1997). Handbook of downstream processing, Wiley, London
Ahuja, S (Ed) (2000). Handbook of bioseparation, Academic Press, London
Subramanian, G (ed) (1998). Bioseparation and Bioprocessing: A Handbook. WileyVCH, New York,
Sivasankar, B (2005) Bioseparations: Principles & Techniques. Prentice Hall of India.
Jornitz, M.W. & Meltzer, T.H. (2008) Filtration & Purification in the biopharmaceutical
industry, Informa Healthcare.
IBK 316/3 Food Bioprocess Technology
This course covers the processing of food commodities (plants and animals) via the usage
of enzymes and microorganisms, with the aim of increasing quality and the production of
value-added products.
The production of food ingredients through the process of biotechnology will also be
discussed (eg probiotics, neutraceutics, functional foods) The use of foods from
genetically modified microbial sources will also be studied and issues on regulation and
acceptance of the community/ masses will also be discussed.
Learning Outcomes
• Explain various bioprocess methods for the production of food and make
comparisons with alternative methods
• Share information in groups and present their discussions in a clear and confident
way
• Reproduce and explore the processes of food production through the use of
Bioprocess Technology.
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References
Hui et al. (2004) Handbook of Food & Beverage Fermentation Technology New York:
Marcel Dekker
Parekh, S.R. (2004) The GMO handbook : genetically modified animals, microbes, and
plants in biotechnology New Jersey: Humana Press
Gutierrez-Lopez, G.F. and Barbosa-Canovas, G.V. (2003) Food Science and Food
Biotechnology Florida: CRC Press
El-Mansi and Bryce (2007) Fermentation Microbiology & Biotechnology London: Taylor
& Francis
Bamforth, C.W. (2005) Food, Fermentation and Micro-organisms Iowa: Blackwell
Science
IBG 401/3
Bioprocess Optimization and Simulation
s IBG 302/4
Introduction to fermentation process; design and engineering of fermentation; different
operation modes. Kinetics and modeling of fermentation; kinetic models, simulation
tools. Basic mass balance; mass balance as inspection data, process in a balanced
condition.
Estimation of kinetic parameter values; measurement of growth, growth parameters, rates
of product formation, environmental factors affecting growth rate. Model of batch
fermenter; simulation of growth in the batch fermenter and measurement of simulation
parameters.
Model of continuous fermenter; simulation of growth in the continuous fermenter and
measurement of simulation parameters. Model of fed-batch fermenter; simulation of
growth in the fed-batch fermenter and measurement of simulation parameters.
Learning Outcomes
• Understand and explain fermentation kinetics and modeling so that process
optimization and simulation can be done
• Critically describe the differences of various fermenter models and relate them to the
appropriate simulation software
• Measure and evaluate the laboratory work simulation data and report the results
orally and in written form
References
Srivastava, Manish (2008) Fermentation technology, Alpha Science International, Oxford
Brian McNeil and Linda Harvey (2008) Practical fermentation Technology, Wiley, West
Sussex, England
Cinar, Ali (2003) Batch fermentation modeling, monitoring, and control. Marcel Dekker,
New York
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Badal C. Saha, ed (2003) Fermentation biotechnology. American Chemical Society,
Washington, DC
Kayode A. Coker and Coker A. Kayode (2001) Modeling of Chemical Kinetics and
Reactor Design. Elsevier Inc.
IBK 402/4 Bioproduct Development
This course covers the development of new bioproducts into new and old markets.
Various factors which will affect the suitability of a product in the market will be taught
and identified. These include the quality of the bioproduct produced, skills and resources
of a company, market, marketing strategies and product development process. Other
human factors will also be taught, such as consumer needs and attitudes. Technological
skills and organizing skills will also be covered. Students working in groups need to
develop a bioproduct present their development product, report the development progress
and display the resulting product to the public.
Learning Outcomes
• Generate ideas and alternatives for developing new bioproducts and organize the
group to formulate the process of the product development
• Organize and present (in group) the resulting bioproduct and identify business
opportunities for these products
• Recognize and respect the views and suggestions of other group members during the
development process and lead members of the group towards success
References
Snape, J.B., Dunn, I.J., Ingham, J. and Prenosil, J. E. (1995). Dynamics of Environmental
Bioprocesses: Modeling and Simulation. New Jersey: Wiley-VCH
Sanchez, G. and Hernandez, E. (1999). Environmental Biotechnology and Cleaner
Bioprocesses. Boca Raton: CRC Press
Wang, L.K., Ivanov, V., Tay, J.H. and Hung, Y.T. (2009). Environmental Biotechnology
(Handbook of Environmental Engineering). New York: Humana Press
Ursula Bilitewski. (2000). Biosensors for Environmental Monitoring. London: Taylor &
Francis
TranTolo, W. (2000). Remediation Engineering of Contaminated Soils (Environmental
Science and Pollution Control Series). Boca Raton: CRC Press
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IBA 403/8 Bioprocess Research Project
This course will introduce to the student a problem relating to Bioprocess Technology,
and students will be supervised by lecturers in carrying out literature search, laboratory
work and thesis writing. A series of lectures on research philosophy, experimental design,
scientific thinking, laboratory safety, thesis writing, viva presentation and others also
must be attended.
Course Prerequisites:
(i)
Students who have reached level 400 and have completed at least 6
semesters of study at university.
(ii)
Students must also have to take all core courses of levels 100, 200 & 300
(iii)
Students have collected at least 60 credit units of core courses and electives.
Learning Outcomes
• Find ideas and alternative solutions in order to study and solve problems in
Bioprocess Technology.
• Lead and conduct research projects in an ethical manner.
• Manipulate equipments and measure the response to changes in the parameters
studied
• Organize research findings in the form of a thesis.
• Present and defend research findings clearly and with full confidence during the
viva-voce.
IBK 411/3 Quality Assurance and Safety of Bioprocess Products
The course is related to legal import/export of food and biopharmaceutical products
especially produced through the process of bioprocess technology. Students are exposed
to the various quality management systems (Quality Management System, QMS),
including a comprehensive quality management (total quality management, TQM), ISO
9001:2000, ISO 14000 and Halal. Statistical control process for interpretation of quality
control data will be emphasized. Controlling method for quality products such as raw
materials received, during the preparation, packing material and the packaging process
and processing methods will be emphasized with the approach of good manufacturing
practices (GMP). This course also includes the evaluation of bioprocess product safety
and relevant risk assessment.
Learning Outcomes
• Propose major matters relating to legal aspects of food and biopharmaceutical
products, and differentiate policies involving import or export of bioprocess
products.
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Solve problems involving the various quality management systems such as TQM,
ISO 9001:2000, ISO 14000 and Halal.
List the principles involved in the quality management system and reproduce the
different systems for different bioprocess industries with focus on quality control
activity, quality assessment, quality audit and preparation of documentation.
Evaluate and present clearly and confidently the safety level of a bioprocess product
during a group discussion.
References
Agalloco, James P. and Carleton, Frederick J. (Eds) (2007) Validation of Pharmaceutical
Processes 3rd Ed., CRC Press
Gallin, John I. and Ognibene, Frederick P. (2007) Principles and Practice of Clinical
Research 2nd Ed., Academic Press
Hubbard, Merton R. (2003) Statistical Quality Control for the Food Industry, 3rd Ed.,
Springer link
Vasconcellos, J. Andres (2004) Quality Assurance for the Food Industry: A Practical
Approach 1st Ed., CRC Press.
Gad, Shayne C. (Ed) (1999) Product Safety Evaluation Handbook, 2nd Ed., CRC Press.
IBK 412/3 Environmental Bioprocess Technology
This course covers the concepts and skills needed to treat and use the environmental
materials from agricultural and livestock products to obtain value-added products.
Students are exposed to ethical issues and the effects of bioprocess industries on the
environment. Aspects of design of treatment systems are emphasized to expose students
to the existing and potential technology. Treatment systems including basin setting,
anaerobic digester, lagoons and composting system will be discussed.
Learning Outcomes
• Give complex responses and analyze as well as make decisions related to pollution
problems by bioprocess industry, in an ethical manner.
• Have the ability to negotiate in order to achieve agreement and to respect the
attitudes and beliefs among group members during the discussion.
• Describe, compare, summarize and present clearly and confidently the course topics.
References
Snape, J.B., Dunn, I.J., Ingham, J. and Prenosil, J. E. (1995). Dynamics of Environmental
Bioprocesses: Modelling and Simulation. New Jersey: Wiley-VCH
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Sanchez, G. and Hernandez, E. (1999). Environmental Biotechnology and Cleaner
Bioprocesses. Boca Raton: CRC Press
Wang, L.K., Ivanov, V., Tay, J.H. and Hung, Y.T. (2009). Environmental Biotechnology
(Handbook of Environmental Engineering). New York: Humana Press
Ursula Bilitewski. (2000). Biosensors for Environmental Monitoring. London: Taylor &
Francis
TranTolo, W. (2000). Remediation Engineering of Contaminated Soils (Environmental
Science and Pollution Control Series). Boca Raton: CRC Press
IEG 101/3 Introduction to Environmental Science
This course introduces Environmental Science as a basis to Environmental Technology.
Students are exposed to the fundamentals of environmental chemistry and environmental
microbiology including field and laborotary work.
Learning Outcomes:
• Show understanding on environmental chemistry and microbiology
in
environmental issues and problems
• Answer question related to water quality and wastewater according to Malaysian
Environmental Quality Acts
• Response through various multi-science disciplines approach in environmental
problem solving
References
Manahan Stanley, E (2005) Environmental Chemistry. 8th Ed. CRC Press, Boca Raton.
Fla: London
Andrew, J.E. (2004) An Introduction to Environmental Chemistry. 2nd Ed. Malden M.A.
Blackwell Science
Sawyer, C.N., Mc Carty, P.L and Perkin, G.F. (2003) Chemistry for Environmental
Engineering and Science, 5th Ed. Mc Graw Hill
Maier Raina M, Gerba Charles, P. and Pepper, J.I. (2000). Environmental Microbiology.
San Diego: London Academic.
Mitchell, Ralph, Environmental Microbiology, New York, Wiley, 1993.
Gaudy Jr., Anthony F. And Gaudy, Elizabeth T., Microbiology for Environmental
Sciences and Engineers, New York; London, McGraw-Hill, 1980
IEG 102/4 Introduction to Environmental Technology
s IEG 101,
s BOM 112
The course is divided into four parts (including laboratory and field work) which are
(i) Atmosphere – under this topic student will be introduced to environmental
atmospheric science in relation to air pollution
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(ii) Hydrosphere – it is regarding science of hydrosphere in relation to water pollution
(iii) Lithosphere – science of lithosphere in relation to soil pollution
(iv) Environmental problems issues – student will be introduced to pollution control,
treatment and good environmental management practice.
Learning Outcomes
• Follow environmental management strategies, laws, policies and methods in
environmental problem solving
• Use knowledge in environmental technology in maintaining the environment and
reducing pollution
• Practice instrumentation and non-instrumentation techniques to estimate parameters
related to environment, in laboratory.
References
Davis, Mackenzie L. amd Masten, Susan J.; Principles of Environmental Engineering
and Science McGraw-Hill, 2004
Vesilind, P. Aarne and Morgan, Susan M.; Introduction to Environmental Engineering,
2nd Ed., Nrooks/Cole, 2004.
Nathanson, Jerry A.; Basic Environmental Technology, 4th Ed., Prentice Hall, 2003
Masters, Gilbert M.; Introduction to Environmental Engineering and Science, 2nd Ed.,
Prentice-Hall International, 1998.
Peavy, Howard S., Rowe, Donald R. and Tchobanoglous, G.; Environmental
Engineering, McGraw-Hill, 2985.
Environmental Quality Act 1974 and Regulations, MDC Sdn. Bhd., 2002.
IEK 101/3 Chemical Process Calculations
This course is about general calculations involved in chemical processes. The students
will be exposed to mass and energy balance and the steps needed to solve related
problems. These topics will help the student to solve problems effectively through
correct problem solving methodology, relevant data collection, and data analysis. This
course also introduces the student to gas and steam chemical and physical characteristics.
Learning Outcomes
• Show basic calculation when solving problems in chemical processes.
•
Solve material and energy balance in chemical processes.
• Use thermodynamic, general chemistry and physic fundamentals in solving material
and energy balance problems.
• Apply procedure in obtaining steam and gas characteristics in various phases in
solving problems involving material and energy balances
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References:
Chopey, N.P. 1994 Handbook of chemical engineering calculations. New York:
McGraw-Hill
Himmelblau, D.M. & Riggs, J.B. 2004 Basic principles and calculations in
chemical engineering. New Jersey: Prentice Hall
Fogler, H.S. (2006). Elements of Chemical Reaction Engineering, 4th Edition,
International Edition. New Jersey: Prentice Hall
Luyben, W.L. & Wenzel, L.A. 1988 Chemical process analysis: mass and energy
balances. New Jersey: Prentice Hall
McCabe W.L and Smith J.C (1993) Unit operations in Chemical Process Engineering,
5th Ed., McGraw Hill.
Geankoplis C.J (1995) Transport Processes and Unit Operations, 3rd Ed., Allyn and
Bacon.
Coulson J.M. and Richardson J.F (1991) Chemical Engineering, 4th and 5th Edition. Vol
5. Pergamon.
IEK 105/3
Treatment and Management of Solid Waste
s IEG 101
This course mainly touches on treatment and management of solid waste (municipal and
scheduled waste). Solid waste characteristic, policies, collection, disposal method as well
as design and operations of collecting system will be discussed accordingly.
Learning Outcomes
•
•
•
Describe and state human and environmental factors which contribute to solid waste
problems
Compare management approaches and characteristics for both solid wastes
(municipal and scheduled wastes)
Identify the best management approach to reduce solid waste generation and
pollution problems that arise
References
Glynn, Henry J. and Gary W. Heinke (1996). Environmental Science and Engineering.
2nd ed. Prentice Hall.
Pfeffer J.T. (1972). Solid Waste Management Engineering. Prentice Hall.
Reynolds T.D. (1982). Unit Operations and Processes in Environmental Engineering.
PWS-Kent Publishing Co.
Projasek R.B. (1981 & 1982). Toxic and Hazardous Waste Disposal, Vol 1 and 3, Ann
Arbor Science.
Brunner C.R. (1993). Hazardous Waste Incineration. 2nd ed McGraw-Hill.
Cheremisinoff, P.N and Wu Y.C (Editor) (1994). Hazardous Waste Management
Handbook Technology, Perception and Recycling. Prentice Hall.
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IEK 107/3 Thermodynamics
s IEK 101
Thermodynamics principles: mechanical work; reversibility; First, Second and Third
Laws of Thermodynamics; internal energy; enthalpy; entropy; heat capacity; free
energies; properties of an ideal gas and gas mixtures; heat engine and heat pumps;
Carnot cycle; equilibrium. Properties of pure substances. PVT behaviour; phase
changes; phase equilibrium; Clapeyron’s equation; equations of state; compressibility
factor. Thermodynamics of flow processes. Steam powered plant. Internal combustion
engine and refrigeration cycles.
Learning Outcomes
• Show understanding on Thermodynamic’s principles and laws
• Use thermodynamic principles in related problem solving
• Follow suitable method in obtaining solutions to related problems.
References
Cengel, Y and Boles, M (2009), Thermodynamics: An Engineering Approach, 6th
Edition, McGraw Hill
Smith, J.M and Van Ness, H.C. (2004).
Introduction to Chemical Engineering
Thermodynamics, 7th Edition, McGraw Hill
Van Ness, H.C. (1983). Understanding Thermodynamics, Dover Publications
IEK 108/3 Process Fluid Mechanics
s IEK 101, s IUK 191
Fluid statics. Basic equations of fluid flow. Flow of incompressible fluids, compressible
fluids and flow past immersed bodies. Transportation and metering of fluids. Agitation
and mixing processes.
Learning Outcomes
• Demonstrate ability to use dimensional analysis concept.
• Follow problem solving methodology by using basic equations of fluid flow in
conduit.
• Show ability in reading Fanning friction factor's log-scaled graph and use it to
calculate friction loss in flow, power and pumping cost required and to calculate
flow rate from meter readings.
• Solve problems in mixing process.
References
McCabe, W., Smith, J., & Harriott, P. (2005). Unit Operations of Chemical Engineering,
7th Edition. New York: McGraw-Hill.
Douglas, J.F., Gasiorek, J.M., Swaffield, J.A., & Jack, L.A. (2005). Fluid Mechanics, 5th
Edition. Harlow, England: Pearson Prentice Hall.
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Mott, R.L. (2006). Applied Fluid Mechanics, 6th Edition in SI Units. Singapore: Pearson
Prentice Hall.
Perry, R.H. & Green, D.W. (1998). Perry’s Chemical Engineers’ Handbook, 7th Edition,
International Edition. New York: McGraw-Hill.
IEK 205/3 Air Pollution Control Technology
s IEG 102
This course exposes the student to air pollution problems from industries and strategies to
reduce it. Other topics include chemical characteristic of air pollution, air quality
management, particulate and gaseous pollution control technology, meteorology, and
introduction to indoor air pollution.
Learning Outcomes:
• Explain air pollution problems from industry and evaluate the air pollution
management practices in Malaysia with respect to the general laws applicable to air
quality.
• Elaborate on the general processes of air pollution control, particularly on particulate
and gas.
• Discuss the best air pollutant control and link it with meteorological conditions and
air pollution dispersion models.
References
Cooper C.D. and Alley F.C. (1994) Air Pollution Control: A Design Approach, 2nd Ed.,
Waveland Press Inc, Prospects Heights IL.
DeNevers N (1995) Air Pollution Control Engineering. McGraw-Hill Inc, New York,
NY.
Eagleman J.R. (1995) Air Pollution Meteorology. Trimedia Publications, Lenexa KS.
Vesilind PA and Morgan S (2003) Introduction to Environmental Engineering. PWS
Publishing Company
Buonicore AJ and Davis WT. Air Pollution Engineering Manual. Van Nostrand
Reinhold, New York.
IEK 211/3 Equipment Design for Water Treatment
s IEG 102
Introduction to global water requirement. Water chemistry and microbiology.
Characteristics of materials found in waters. Standard for drinking water. Equipment
design and unit operations such as storage, settling, coagulation, flocculation,
clarification, filtration, adsorption, pumping station and distribution of water.
Introduction to the principles and theories in separation processes, ion exchange, aeration
and gas transfer. Sludge treatment: sludge characteristics, physically and chemically
formed. Dewatering and sludge recovery. Final disposal of sludge.
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Learning Outcomes
• Organize the ability to identify and analyze problems related to the supply and
distribution of water globally; identify the water standard and material characteristics
in the water.
• Investigate alternative solutions of operations unit equipment that are required to
resolve water treatment.
• Explain with the help of a diagram, the theoretical mechanisms and principles of the
foreign particle separation
• Select suitable treatment technology and equipment for drinking water
References
James (Editor) (1993). An Introduction to Water Quality Modeling, 2nd edition. Wiley,
ISBN 0 471 82347 8.
American Society of Civil Engineers (1998). Water Treatment Plant Design, 3rd ed.
McGraw Hill.
Barnes, D. et.al., Water and Wastewater Engineering System, Longman Scientific &
Technical, 1986.
IEK 212/3 Process Heat Transfer
s IEK 108
This course discusses the fundamental principles of heat transmission by conduction,
convection, radiation, and evaporation. Applications of these principles to the solution of
industrial heat transfer problems and to the design calculations for heat exchange
situations will be also discussed.
Learning Outcomes
• Solve heat transfer problems using heat transfer rate equation, resistance concept and
heat transfer coefficient
• Use heat capacity concept, thermal conductivity and also the principle and
applications of heat exchangers
• Follow proper procedures in the design of heat exchangers.
References
McCabe W.L and Smith J.C (2005). Unit operations in Chemical Process Engineering.
7th ed. McGraw Hill, New York
Perry, R.H. and Green D.W. (1998) Perry’s Chemical Engineers’ Handbook, 7th ed.,
McGraw-Hill, New York.
Holman J.P. (1997) Heat Transfer, 8th ed., McGraw-Hill, New York.
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IEK 213/3 Mass Transfer and Separation Processes
s IEK 212
This course discusses on the concepts of mass transfer, Principles of diffusion, Separation
processes: distillation, gas absorption, humidification, drying, centrifugation, filtration
and extraction.
Learning Outcomes:
• Discuss the molecule diffusion concept and mass transfer coefficient.
• Explain with the help of diagram, the humidity principal and carry out the related
analysis.
• Sketch the graph to resolve problems on separation process
References
McCabe W.L and Smith J.C (1993). Unit Operations in Chemical Process Engineering.
5th ed. McGraw Hill.
Geankoplis C.J (1995). Transport Processes and Unit Operations. 3rd ed. Allyn and
Bacon.
Perry R.H. and Green D.W. (1998) Perry’s Chemical Engineers’ Handbook, 7th ed,
IEK 215/3
Environmental, Safety and Health Legislation
This course exposes student to the concept of environmental management through
legislation. Two main Acts discusses are the Environmental Quality Act 1974 and the
Occupational Safety and Health Act 1994.
For both Acts, the course will discussed the main act along with the Regulations and
Orders. The course uses a problem based learning approach using newspaper articles of
various industrial accidents.
Learning Outcomes
• Report solutions to problems, clearly and confidently
• Unravel problems given for alternative solution
• Propose alternative solutions to problems discussed
References
Environmental Quality Act 1974 (Department of Environment)
Factory and Machinery Act 1967 (Factories and Machineries Department)
Occupational Safety and Health Act 1994 (Department of Occupational Safety and
Health)
100
IEA 216/3
s IEK 101
The course emphasizes on the introduction of computer application in environmental
technology. It has two parts, viz; Autocad and Matlab.
In AutoCAD, students will be exposed to the use of AutoCAD in preparing necessary
drawing for government authority approval. Examples on preparing isometric drawing on
piping layout will also be introduced.
Matlab emphasizes on the use of mathematical notation in computer programming as part
of problem-solving method.
Students will be introduced to the simple modelling of environmental problems and how
computer simulation helps to better understand the problems.
Learning Outcomes
• Analyse data and present the results using Matlab software
• Draw the engineering drawing using Autocad
• Implement modeling and simulation using Matlab programming's knowledge to
solve industrial problems
References
Amos Gilat (2006), MATLAB An Introduction with Applications, John Wiley & Sons, Inc
Marc E. Herniter (2006) Programming in MATHLAB, Books/Cole Thomas Learning
USA.
Stephan J. Chapman (2006), Essentials of MATLAB Programming, Thomson Nelson,
USA.
Ian Mawdsley (2001), AUTOCAD 200I: An Introductory Course, Newnes, Elsevier
Publications, USA
Terry Metz Verlag (2004), AutoCADZ 2005: A Building Approach, Prentice Hall.
IEA 201/2
c IEK 213
This course involves practical work based on Chemical Process Engineering principles
taught in the following courses: IEK 108 (Process Fluid Mechanics), IEK 212 (Process
Heat Transfer) and IEK 213 (Mass Transfer and Separation Processes).
Learning Outcomes
• Manipulate the equipment and measure the reaction to changes in parameter that is
being studied
101
•
•
Analyse and link the relationship between practical data obtained with the theory
Effectively share findings in the practical by writing a report, and defend the findings
clearly with confidence during presentation
References:
Geankoplis C.J. (2003). Transport Processes and Separation Process Principles
(Includes Unit Operations), 4/E. Prentice Hall
Geankoplis C.J. (1995). Transport Processes and Unit Operations. 3/E. Allyn and Bacon.
McCabe W., Smith J. and Harriot Peter (2005). Unit Operations of Chemical
Engineering. 7/E. McGraw Hill.
Buku Panduan Amali IEA 201
IEA 300 /3 Environmental Technology Laboratory
s IEA 201
This course exposes the students to various treatment and measuring methods in
wastewater, air, solid wastes and noise pollution. Students will also apply various
theories learned from other courses.
Learning Outcomes
• Report and present the results of the experiments that have been carried out.
• Analyze the experimental data obtained and find out alternative methods of
solutions.
• Organize practical laboratory work and calibrate the relevant apparatus involved in
the experiments.
IEK 306/3
Scheduled Waste
s IEK 105
This course covers treatment and management of scheduled waste according to
legislation as well as common practices in other countries. Scheduled wastes as those
generated from various industries. The management topic covers from the beginning of a
process until disposal. The different categories wastes will be elaborated and the
principles that are involved in “Cleaner production” and “Cleaner Technology” will be
taught. Pollution prevention and minimization will also be discussed. Various techniques
of waste disposal will be included. Suitable examples from local and overseas sources
will be part of the discussion materials.
Learning Outcomes
• Analyze and elaborate on various appropriate treatment methods for scheduled
waste.
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•
•
Follow and track the processes which generate scheduled waste and find ideas and
alternative solutions to existing methods.
Suggest methods to minimize and manage scheduled waste effectively while
reducing the costs of storage, treatment and disposal.
References
Porteous, A (ed.) 1985, Hazardous Waste Management Handbook, Butterworths,
London.
Shah, K L 2000, Basics of Solid and Hazardous Waste Management Technology,
Prentice Hall, New Jersey.
Strong C B & Irvin T R 1996, Emergency Response and Hazardous Chemical
Management Principles and Practices, St Lucie Press, Florida.
Traverse, L 1991, The Generator’s Guide to Hazardous Materials/Waste Management,
Van Nostrand Reinhold, New York.
Wagner, T P 1990, Hazardous Waste Identification and Classification Manual, Van
Nostrand Reinhold, New York.
IEK 307/3 Noise and Vibration Control Technology
s IEG 102
Introduction on the effects of noise, sound and vibration to human. Basic concept in
reduction and generation of noise, sound and vibration,; control methods; materials for
reduction and control; related legislations; design, instrumentations, measurement,
detection and reduction of noise, sound and vibrations.
Learning Outcomes
• Demonstrate a basic understanding of the physics of noise, sound, vibration and the
methods of control and reduction.
• Elaborate on the sources, propagation and measurement of sound, noise and
vibration.
• Choose the appropriate technology for the systematic reduction of noise and sound.
References
Lewis H. Bell and Douglas H. Bell (1994). ‘Industrial Noise Control, Fundamental and
Application’, 2nd. Edition, Marcel Dekker, Inc.
Leo L. Beranek and Istvan L. Ver (Editor) (1992). ‘Noise and Vibration Control
Engineering, Principles and Applications’ John Wiley & Sons.
IEK 308/3 Industrial Wastewater Treatment Plant Design
s IEK 211
The course covers basic treatment, objectives and design methodology, understanding of
basic physical, chemical and biological unit operations, design of treatment plant
facilities, final disposal, cost analysis, optimum and economic designs. Students will be
103
exposed to project-based treatment plant design work. They need to integrate relevant
unit operations taking into account the main objective of meeting current environmental
standards.
Learning Outcomes
• Explain with the help of diagrams the theoretical mechanisms and principles of the
processes involved in waste water treatment.
• Choose the appropriate technology and equipment in the design of waste water
treatment.
• Design waste water treatment systems.
References
Glyn, Henry J. and Gary W. Heinke (1996). Environmental Science and Engineering.
2nd ed. Prentice Hall
Metcalf and Eddy Inc. (1991). Wastewater Engineering: Treatment, Disposal and Reuse,
3rd ed., McGraw, Hill New York
Viessman Warren and Hammer, M.J. (1998). Water Supply and Pollution Control, 6th
ed. Harper Collins College Publisher, New York
IEK 309/3 Chemodynamics
Chemodynamics is a study of the transport and fate of chemical substances within the
three environmental geospheres: water, air and earthen solids. Course objectives are to
introduce and evaluate current methods or models for materials transport from an
environmental entry site to the various geospheres so that environmental exposure can be
estimated.
Learning Outcomes
• Analyze mechanisms of transport and movement of chemical species in the three
environmental geospheres and justify them.
• Construct a model of chemical substance concentration exposure of aquatic
organisms or humans for past, current and future outcomes.
• Select alternative solutions for the conditions involved in various scenarios of
pollutant load and the management thereof.
References
Louis J. Thibodeaux (1996). Environmental Chemodynamics: Movement of Chemicals
in Air, Water and Soil. 2nd ed. John Wiley & Sons, New York.
R.V. Thoman and J.A Mueller (1987). Principles of Surface Quality Modeling and
Control. Harper & Row Publishers.
J.A. Wesselingh and R. Krishna (1990). Mass Transfer. Ellis Horwood Series in
Chemical Engineering.
104
IEA 312/3 Society and Environment Project
s/c IUA 308
This course is an introduction to social science discipline in relation to: (1) The social
factors that drive environmental-ecological change in natural and managed systems; and
(2) The integration of environmental-ecological and social considerations for a
sustainable community. Special focus will be on capitalism, the world political-economic
system as a major driving force for global mass manufacturing (of products and waste)
along with the environmental-ecological crisis. Students will be encouraged to discuss
and articulate their views with regard to the conflicting interests between various sectors
in a society such as the government, corporate and non-governmental environmental
activists. Students will also propose and conduct relevant community projects
individually and in groups in response to the exploitation of natural resources and the
generation of waste by industrial society.
Learning Outcomes:
• Relate environmental problems to social factors and present holistic alternative
solutions.
• Plan and execute appropriate social and environmental projects at individual and
group levels ethically and professionally.
• Share about the course and projects effectively via the utilization of methods such as
seminars, exhibitions, web sites and articles.
References
Roskin M. G. et al (2008) . Political Science: An Introduction (10th Edition).Pearson
International.
Schumacher, E. F.; Small Is Beautiful: Economics As If People Mattered : 25 Years
Later...With Commentaries (1999). Hartley & Marks Publishers
Hertsgaard, M. (1999). Earth Odyssey: Around the World in Search of Our
Environmental Future. Broadway Books:NY,NY
Goodstein, E. (2004). Economics and the Environment (4th Edition). John Wiley & Sons,
Inc.:NY, NY
Bortoft, H (1996). The Wholeness of Nature: Goethe’s Way of Science. Edinburgh:
Lindisfarne Press and Floris Books.
IEK 314/3
Environmental Audit
s IEK 215
This course exposes students to the basic principles of environmental auditing. Students
will learn how to plan, prepare, conduct an environmental audit and preparing an audit
report. Students will also be exposed to property transfer audit, waste audit and the
qualifications, training and registration of auditors.
Learning Outcomes
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•
•
•
Organize the information obtained through the auditing process and evaluate the
level of competency and efficiency of the environmental management of an
organization.
Analyze the information obtained through the auditing process and present
suggestions and solutions to existing and emerging problems.
Report information and findings ethically and professionally.
References
Humphrey, N., and Hadley, M. (2000). Environmental Auditing. Palladian Law
Publishing Ltd. Bembridge, Isle of Wight.
Cahill, L.B. 1996. Environmental Audits. Government Institutes. Maryland.
Harrison, L (1984) Environmental Auditing Handbook, 2nd Ed., McGraw Hill Higher
Education
MS ISO 14010: 1997 Guidelines for environment auditing - General Principles
MS ISO 14011: 1997 Guidelines for environmental auditing – Audit procedures Auditing of environmental management systems
MS ISO 14012: 1997 Guidelines for environmental auditing – Qualification criteria for
environmental auditors
IEK 317/3
Environmental Management
s IEK 215
This course exposes the students to the concept of planning, implementation and
management of the environment through sistematic methods. The methods mainly
discussed in this course are the Environmental Management System in line with the
international standard ISO 14001 and Environmental Impact Assessment (EIA) along
with Environmental Management Plan (EMP). Furthermore, students are learn other
methods such as Environmental performance Evaluation, Environmental Labelling and
Life Cycle Assessment (LCA). Students also are able to see the relationship among the
methods learned to achieve a holistic approach to environmental management. In
Addition to that, the students are also exposed to the concept of sustainble development.
Learning Outcomes
• Organize information from different sources and apply it to the construction of an
environmental management method.
• Analyze existing information with new information and ideas obtained for the
improvement an environmental management method.
• Report the information and findings obtained ethically and professionally.
References
Department of Environment (2007), A Handbook of Environmental Impact Assessment
Guidelines (4th edn). Putrajaya.
Department of Standards Malaysia (2004), Environmental Management Systems Requirements with Guidance For Use MS ISO 14001:2004. Putrajaya.
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Department of Standards Malaysia (2004). Environmental Management Systems General Guidelines on Principles, Systems and Support Techniques MS ISO
14004:2004. Putrajaya.
Muhamad Awang et al (ed.) (1999). Environmental Management Standards (ISO 14000):
Towards a Sustainable Future. Universiti Putra Malaysia Press, Serdang.
Woodside, G, Aurrichio, P and Yturri, J (1998). ISO 14001: Implementation Manual.
IKA 301/2
Unit Operations Practical
s IEK 213
Laboratory work based on Chemical Process Unit Operations theory taught in IEK 108
(Process Fluid Mechanics), IEK 212 (Process Heat Transfer) and IEK 213 (Mass
Transfer and Separation Processes).
Learning Outcomes
• Conduct experiments and gain hands-on experience related to Chemical Process
Unit Operations;
• Understand the application of principles of Chemical Process Unit Operations and
thus correlate theory with practice.
IMK 103/2
Introduction to Food Science and Technology
This course exposes students to the discipline of Food Science and Technology. It covers
important findings and developments in the evolution of food science and technology,
various food components and their nutritional roles. Food processing and preservation
including fabrication of food products, food spoilage and safety, and food laws and
regulations will also be covered.
Learning Outcomes
At the end of the course, students should be able:
• To gain basic understanding and appreciation of food science and technology.
• To explore their interests within the broad aspects of food science, allowing them to
match their interests with potential career opportunities in food industry.
• To learn basic food composition and its effect on food characteristics.
• To have fundamental understanding of a relationship between environment, bacteria,
foodborne illness and food safety and quality.
• To learn basic concepts of food manufacturing and will understand the relationship
between food processing and food safety and quality.
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References
Murano, P.
(2003). Understanding Food Science and Technology. Belmont:
Thompson/Wadsworth Publishers.
Barbosa-Canovas, G.V., Tapia, M.S., Pilar Cano, M. (2005). Novel Food Processing
Technologies. Boca Raton, Fla.: CRC Press.
Owusu-Apenten, R. (2005). Introduction to Food Chemistry. Boca Raton, Fla.: CRC
Press.
Sharma, A. (2006). Textbook of Food Science and Technology. Lucknow, India:
International Book Distributing Co.
Hui, Y.H. (2006). Handbook of Food Science,Technology, and Engineering. Boca Raton:
Taylor & Francis.
IMK 105/2
Biochemistry
This course describes the biochemical features of cell biology. This course is organized
into four parts. This is intended to provide students with a thorough grounding
biochemistry to follow subsequent learning. An introductory section reviews the structure
and functions of cells and organelles, and acid-base chemistry. Section II focuses on gene
expression and replication. Among the topics covered are nucleic acid structures, DNA
replication, transcription and translation. Section III covers various aspect of enzyme
including its kinetics, inhibition and regulation. The last section covers cell bioenergetics.
The major topics covers are glucose catabolism, glycogen metabolism, glyconeogenesis,
citric acid cycle, lipid metabolism and amino acid metabolism.
Learning Outcomes
At the end of the course, the students will be able to:
• To understand cell biochemistry that would help their understanding while following
courses like food nutrition, food microbiology and food biotechnology in the future.
• To understand the process of gene expression and replication as well as the various
aspects of enzymatic catalysis.
• To understand the basic bio-energetic concept for example the basic processes
involved in ATP production, the basic pathways of energy production from foods
and the inter-connection of macronutrients in energy production.
References
Campbell, M.K. & Farrell, S.O. (2008). Biochemistry (6th Edition). Brooks/Cole,
Cengage Learning.
Vasudevan DM and Sreekumari S. (2007). Textbook of Biochemistry: For Medical
Students. 5th Edition. Jaypee Brothers Medical Publisher (P) LTD. New Delhi.
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Lieberman M, Marks AD and Smith C. (2007). Marks’ Essentials of Medical
Biochemistry: A Clinical Approach. Maryland: Lippincott Williams & Wilkins.
Hames D and Hooper N. (2005). Biochemistry (Third Edition). Norfolk: Taylor &
Francis Group
Naik, P. (2009). Biochemistry. Jaypee Brothers Medical Publisher (P) LTD. New Delhi.
IMG 103/3 Food Chemistry
This course is an introduction to the basics of chemistry needed by students of food
science and technology. This course discusses the structural and characteristic
relationship of major constituents such as water, carbohydrate, lipid, protein, vitamin,
mineral and pigments, as well as the effects of processing on the functional properties of
the said constituents.
Learning Outcomes
• Understand the chemistry underlying the properties and reaction of various food
components
• Have sufficient knowledge of food chemistry to control reactions in foods
• .Be able to correlate food phenomena (chemical reactivity and functionality) with
compositions.
• Be able to rationalize the behavior of food components by explaining how these
components interact and influence chemical reactivity and functionality.
• Demonstrate practical proficiency in a food chemistry laboratory.
References
Damodaran, S., Parkin, K.L., Fennema, O.R, (2008). Fennema’s chemistry. Boca Raton,
Fla.: CRC Press.
McWilliam, M. (2006). Food fundamentals. 8th ed. Upper Saddle River, NJ: Pearson
Prentice Hall.
Sinnott, M.L. (2007). Carbohydrate chemistry and biochemistry: Structure and
mechanism. Cambridge: RSC Publishing.
Akoh, C.C. and Min, D.B. (2008). Food lipids: Chemistry, nutrition, and biotechnology.
Boca Raton: CRC Press/Taylor & Francis Group.
Whitford, D. (2005). Proteins: Structure and function. Hoboken, N.J.: John Wiley &
Sons.
IMK 104/3 Nutrition
p IMK 105/2
This course is an introduction to human nutrition. Nutrients are studied in relation to their
functions in metabolism, sources in food, and relationship to health. The challenge of this
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course is to instil the ability of nutritional evaluation and to produce consumers with
nutritional knowledge.
Learning Outcomes
• Explain the principles of nutrition and basic nutritional science concept
• Recognize nutritional changes that occur over a lifetime and understand the basis of
nutrient requirements during the life cycle
•
Analyze the ethical problems generated by the misinterpretation and misuse of
nutrition research.
References
Brown, J.E. (2008). Nutrition Now (Fifth Edition). Belmont: Thompson/Wadsworth
Publishers.
Lee, R.D. & Nieman, D.C. (2007). Nutritional Assessment (Fourth Edition). New York:
McGraw-Hill Companies.
Mirnalini, K., Zalilah, M.S., Chan, Y.M. & Hazizi, A.S. (2007). Handbook on Nutritional
Assessment Methods. Subang Jaya: Penerbit August Publishing Sdn. Bhd.
McGuire, M. & Beerman, K.A. (2007). Nutritional Sciences: From Fundamentals to
Food. Belmont: Thompson/Wadsworth Publishers.
Berdanier, C.D., Dwyer, J. & Fedman, E.B. (2008). Handbook of Nutrition and Food.
Boca Raton, Fla.: Taylor & Francis.
IMK 202/3 Food Commodity
p IMG 103/3
This course covers both the major plant and animal commodities used in food processing.
Commodities from plant origin include fruits and vegetables, legumes, field crops
(coffee, tea and cocoa ), cereals, herbs and spices. Commodities from animal origin
include meat, fish, poultry, eggs, and milk.
Learning Outcomes
• Be familiar with the various food commodities of plant and animal origins.
• Understand the chemical composition and physical properties of various food
commodities.
• Understand the significance of the various compositions and physical properties of
these commodities in relation to food processing and storage.
References
Amalendu Chakraverty. (2003). Handbook of Postharvest Technology: Cereals, Fruits,
Vegetables, Tea, and Spices. NewYork: Marcel Dekker, Inc.
Keith A. Thomson. (2003). Fruit and Vegetables: Harvesting, Handling, and Storage.
2nd edition. Blackwell Publishing.
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Jean Nicolas Wintgens. (2004). Coffee: Growing, Processing, Sustainable Production.
KGaA, Germany: WILEY-VCH Verlag GmbH & Co.
G. C. Mead. (2004). Poultry Meat Processing and Quality. Boca Rotan, Fla.: CRC Press.
C. Alasalvar and T. Taylor. (2002). Seafoods: Technology, Quality and Nutraceutical
Applications. Heidelberg, Germany: Springer,
Pieter Walstra, Jan T. M. Wouters, and Tom J. Geurts. (2005). Dairy Science and
Technology. Boca Rotan, Fla.: CRC Press.
IMG 203/3 Chemical Food Analysis
p IMG 103/3
Description on the theory and practice of the chemical analysis of food components,
including their chemical separation, identification and quantification and characterization
using classical and modern instrumental food analysis techniques. To give a thorough
understanding of modern methods of food composition analysis, including classical and
instrumental chemical analysis of food, and to give practical experience of relevant
procedures.
Learning Outcomes
At the end of this course, students should be able to:
• Design sampling and analytical operations for specific applications in food analysis.
• Develop the skills necessary to undertake chemical analysis of foods and to interpret
reliable analytical results from food analysis to assess the quality of the food.
• Select the appropriate analytical technique when presented with a practical problem.
References
Nielsen, S. S. (1998) Food Analysis 2nd Ed. Gaithersburg, Maryland, USA: Aspen
Publishers, Inc.
AOAC (2000). Official Methods of Analysis, 16th ed. Washington, DC.: Association of
Official Analytical Chemists.
de Mann, J. M. (1999). Principles of Food Chemistry 3rd Ed. Gaithersburg, Maryland,
USA: Aspen Publishers, Inc.
Nollet, L.M.L. (2004). Handbook of Food Analysis. New York: Marcel Dekker.
Otles, S. (2005). Methods of Analysis of Food Components and Additives. Boca Raton:
CRC Press.
IMG 204/3
Instrumental Analysis of Food
p IMG 103/3
Spectrochemical analysis methods that use absorption of electromagnetic radiation
(ultraviolet spectroscopy, visible spectroscopy, molecular fluorescence, infrared
spectroscopy, nuclear magnetic resonance spectroscopy, atomic absorption/emission
spectroscopy) will be discussed. Other instrumental methods such as polarimetry,
thermal analysis, electrophoresis and chromatographic methods (HPLC and GC) are also
given.
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In all instrumental methods, aspects of instrumentation components, practical
consideration of methods for qualitative and quantitative analysis such sample
preparation and sources of error are discussed. Various aspects of methodology and
application of quantitative and qualitative analysis used in the instrumental examination
of food products are discussed. Practical: Laboratory experiments on related topics.
Learning Outcomes
• Have an understanding of the principles of instrumentation and operation of various
instrumental analysis of food.
• Select the appropriate analytical technique when presented with a practical problem.
• Produce accurate and critical report analysis.
References
Nielsen, S.S. (1994). Introduction to the Chemical Analysis of Foods. London: Jones
and Bartlett Publishers.
Pomeranz and Meloan (1994). Food Analysis: Theory and Practice. 3rd ed., Conn.
(USA): AVI Publ. Co.
Nielsen, S. S. (1998) Food Analysis 2nd Ed. Aspen Publishers, Inc. Gaithersburg,
Maryland, USA
Hollas, J.M. (2004). Modern Spectroscopy. Chichester, Hoboken, NJ.: J. Wiley.
Grushka, E. and Grinberg, N. (2006). Advances in Chromatography. Boca Raton: CRC
Press.
Otles, S. (2009). Handbook of Food Analysis Instruments. Boca Raton, FL.: CRC Press.
IMK 209/2 Physical Properties of Food
s IMG 103/3
This course covers the study of the principles and measurement of various physical
properties of foods that are important in handling, preparing, processing, preserving,
packaging, storing and distribution of foods. The application of the underlying physical
principles in food formulation and production will also be discussed
Learning Outcomes
• Identify the physical properties of a food and its importance in determining the
quality and stability of the food.
• Identify the type of measurements and instrumentation for food physical properties
determination.
• Solve quality and stability problem of a food product in relation to its physical
properties.
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References
Bourne, M.C. (2002). Food Texture and Viscosity: Concept and Measurement. San
Diego: Academic Press.
Figura, L.O. and Teixeir, A.A. (2008). Food Physics: Physical Properties - Measurement
and Applications. Heidelberg, Germany: Springer,
Sahin, S., and Sumnu, S.G. (2006). Physical Properties of Foods. Heidelberg, Germany:
Springer,
Hartel, R.W. (2001). Crystallization in Foods. Maryland, USA: Aspen Publishers, Inc.
Friberg, F.E., Larsson, K., Sjoblom, J. (2004). Food emulsions, 4th edition. NewYork:
Marcel Dekker, Inc.
IMG 211/3 Food Microbiology I
This course begins with an overview and history of microbiology. Topics discussed
include prokaryotic and eukaryotic structure & function, criteria used in classification,
physiology of microorganisms (including reproduction, growth and metabolism), genetics
(classical and molecular), physical and chemical control of microorganisms. The
laboratory component of this course will cover techniques of microbiology such as
microscopy, various culture techniques, isolation, identification, and enumeration.
Learning Outcomes
• Explain the biochemistry mechanisms, metabolism physiology and genetics of
microorganisms.
• Describe the growth, control and inhibition mechanisms of microorganisms.
• Commence cultivation, enumeration and identification techniques
References
Montville T.J, Matthews K.R. (2008). Food Microbiology: An Introduction. Washington,
D.C.: ASM Press.
Lynne M.L. (2004). Food Microbiology Laboratory. Washington: CRC Press.
Ray, B. (2007). FundamentalFfood Microbiology. 4th edition. Washington: CRC Press.
Adams, M.R. and Moss, M.O. (2008). Food Microbiology. Cambridge: Royal Society of
Chemistry.
Doyle, M.P. and Beuchat, L.R. (2007). Food Microbiology: Fundamentals and Frontiers.
Washington, D.C.: ASM Press.
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IMG 222/3 Food Microbiology II
s IMG 211/3
This course covers factors(intrinsic, extrinsic and implicit) responsible for the selection of
specific spoilage organism of different food commodities; microbiology of various food
commodities, indicator orgnisms microbiological criteria and sampling plans. Various
foodborne pathogens are also discussed. The laboratory component of this course covers
microbiological examination of foods for both indicator and pathogenic organisms.
Learning Outcomes
• Discuss the interaction of intrinsic (food-related) and extrinsic (environmental)
factors related to food spoilage
• Describe the effect of various physical, chemical, and biological processes used to
preserve foods on both spoilage and pathogenic microorganisms
• Follow microorganism analysis to detect, identify and summarize the food spoilage
and poisoning.
References
Peleg, M. (2006). Advanced Quantitative Microbiology for Foods and Biosystems:
Models for Predicting Growth and Inactivation. Washington:CRC Press.
Montville, T.J., Matthews, K.R. (2008). Food Microbiology: An Introduction.
Arun, K. B. (2008). Foodborne microbial pathogens: mechanisms and pathogenesis.
Heidelberg, Germany: Springer Publishers.
Adams, M.R. and Moss, M.O. (2008). Food Microbiology. Cambridge: Royal Society of
Chemistry.
Doyle, M.P. and Beuchat, L.R. (2007). Food Microbiology: Fundamentals and Frontiers.
IMK 221/3 Food Ingredients
p IMG 103/3
This course covers aspects of food ingredients and additives usually used in food
products. Different categories of these ingredients and additives will be discussed based
on their specific functional properties. Examples will be given such as chemical and trade
name, E-number, properties, toxicology and suitable level of usage in food.
Learning Outcomes
• Choose the right type of ingredients or additives for a specific product.
• Understand the chemical interactions that yield the desired effects.
• Describe the relevant problem in terms of food quality as a result of inappropriate
use of ingredients.
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References
Branen, A.L., Davidson, P.M., Salminen, S. & Thorngate III, J.H. (2002). Food
Additives, 2nd ed. New York: Marcel Dekker, Inc.
Hasenhuettl, G.L. and Hartel, R.W. (2008). Food Emulsifiers and Their Applications, 2nd.
Edition. Heidelberg, Germany: Springer.
Imeson, A. (2010). Food Stabilisers, Thickeners and Gelling Agents. Oxford, England:
Blackwell Publishers Ltd.
Reineccius, G. (2007). Flavor Chemistry and Technology. Boca Raton, Fla.:Francis &
Taylor.
Mitchell, H. (2006). Sweeteners and Sugar Alternatives in Food Technology. Oxford,
England: Wiley-Blackwell.
IMK 212/2 Management of Halal Food
This course introduces basic principles of Halal Haram according to Syariah which
include sources of food, slaughtering method, hygiene and sanitation in the preparation of
food for Muslims and processing of halal ingredients and additives including packaging,
storage and transportation. The course will elaborate on the method and steps in the
implementation of Halal system in the industry.
Learning Outcomes
• Understand the concept of Halal food
• Understand the methods in Halal food Production
• Understand the requirements of Halal certification and able to conform
• Able to establish and manage Halal production system
References
Frederic P. Miller, Agnes F. Vandome, John McBrewster (2009). Legal Aspects of Ritual
Slaughter: Slaughterhouse, Butcher, Shechita, Dhabihah, Jhatka, Meat, Kashrut,
Halal, Legislation, Administrative law, Lawsuit, Animal Sacrifice. Mauritius:
Alphascript Publishing.
Mian N. Riaz and Muhamad Chaudary. (2003). Halal Food Production. Boca
Raton: CRC Press.
Linda D. Delgado. (2003). Halal Food, Fun and Laughter., Islamic Rose Book.
Arizona.
Karijn Bonne A., Wim Verbeke (2007). Muslim consumer trust in halal meat status and
control in Belgium. Meat Science, 79 , 113–123
Chandrika Murugaiah, Zainon Mohd Noor, Maimunah Mastakim, Lesley Maurice Bilung
Jinap Selamat, Son Radu (2009) Meat species identification and Halal
authentication analysis using mitochondrial DNA. Meat Science, 83, 57–61
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IMK 308/4 Food Preservation Principles
s IMG 103/3, s IMG 211/3
This course is designed to introduce principles involved in various preservation
techniques of food products focusing on quality assurance and safety. In this course,
preservation by water activity control, thermal processing, low temperature, chemical
preservatives and fermentation are discussed in detail.
Learning Outcomes
• Identify various methods and principles involved in a food preservation process.
• Sketch various mechanisms involved in a food preservation process.
• Choose a combination of preservation methods each at an appropriate minimal level
without compromising the safety and quality of the food.
References
Khetarpaul, N. (2005). Food processing and preservation. New Delhi: Daya Pub. House.
Mahindru, S.N. (2005). Food preservation and irradiation. New Delhi: A.P.H.
Publishing Corporation.
Karel, M. and Daryl, B.L. (2003). Physical principles of food preservation. Boca Raton,
Fla.: Taylor & Francis.
Zeuthen, P. and Bogh-Sorensen, L. (2003). Food preservation techniques. Cambridge:
Woodhead.
Tewari, G. and Vijay Juneja Bogh-Sorensen, L. (2007). Advances in thermal and
nonthermal food preservation. Ames, Iowa: Blackwell Pub.,
IMA 313/2 Food Preservation Practical
s IMG 103/3, s IMG 211/3,
c IMK 308/4
The practical labs will be based on subject matter covered in the lectures of Food
Preservation Principles IIMK308).
Learning Outcomes
• Discuss deterioration factors of a food product.
• Understand preservation principles in food safety and quality.
• Study and plan for processing unit operations in order to achieve adequate
processing to assure optimum food safety and quality.
References
Da-Wen, S. (2006). Thermal Food Processing, New Technologies and Quality Issues.
Boca Raton, Fl.:Taylor and Francis
Robert, T., Marshall, H., Douglas G. and Hartel, R.W. (2003). Ice Cream: Sixth Edition.
Kluwer Academic/Plenum Pub.
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Fugel, R., Carle, R. and Schieber, A. (2005). Quality and authenticity control of fruit
purees, fruit preparations and jams – a review. Trends in Food Science &
Technology, 16, 433-441.
Khetarpaul, N. (2005). Food processing and preservation. New Delhi: Daya Pub. House.
Tewari, G. and Vijay Juneja Bogh-Sorensen, L. (2007). Advances in thermal and
nonthermal food preservation. Ames, Iowa: Blackwell Pub.,
IMK 309/4 Food Processing Technology
s IMG 103/3, s IMK 202/3
This course discuss the basic food processing techniques and associated technologies as
applied to the manufacture of commercial food products. Processing effects on aesthetic
and nutritional food quality of plant and animal products will be explored.
Learning Outcomes
• Outline basic food processing techniques.
• Describe technologies used in food processing
• Get clearer and broader picture of the whole aspects of food processing.
References
Decock, P., and Cappelle, S., (2005). Bread Technology and Sordough Technology.
Trends in Food Science and Technology, 16 (1-3), 113-120.
Park, J. W. (2005). Surimi and Surimi Seafood. Boca Raton, Fl.: Taylor and Francis.
IMA 312/2 Food Processing Practical
s IMG 103/3, c IMK 309/4
This subject is divided into several experiments and students will be able to try different
processing practical and gain valuable hands-on exposure on food processing
technologies. The practical provide hands-on exposure on food processing technology
covered in IMK 309 (Food Processing Technology). This will assist understanding of
theories taught in this course.
Learning Outcomes
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•
•
•
Demonstrate understanding and to discuss steps and procedures involved during food
processing and consider factors affecting food qualities.
Explain mechanisms of preservation involved on food products by applying specific
unit operations.
Demonstrate understanding of principles, technologies and applications of
processing and preservation taught in the lectures of Food Processing Technology
(IMK309).
References
Decock, P., and Cappelle, S., (2005). Bread Technology and Sordough Technology.
Trends in Food Science and Technology, 16 (1-3), 113-120.
Park, J. W. (2005). Surimi and Surimi Seafood. Boca Raton, Fl.: Taylor and Francis.
IMA 320/9 Food Industrial Training
Prerequisite: Complete total core courses 65/134 unit.
Industrial training will be arranged for 18 weeks during semester 6 in industrial or
government sectors. The purpose of this industrial orientation scheme is to enable the
student to gain an insight into industrial thinking and practice and to observe how the
principles of science, technology and management are applied to an actual work situation
in industry.
IMK 404/3 Food Product Development
Company growth and even survival depends on the introduction of successful new
products into old and new markets. The dividing line between product success and failure
depends on many factors, but the most important are new product qualities, skills and
resources of the company, market, and marketing proficiency, and an organized product
development process. There is a need to understand consumers’ behaviour and attitudes
and to be able to design a product to meet the users’ need. But it is also necessary to have
the technological knowledge and the skills, and the organizational ability to bring a
product to a successful commercial conclusion in the marketplace. This course covers
some of these key issues in product development and outlines the methods of managing
them. Group of students will have to develop a food product, present and report the
progress of the product development and exhibit the product for public viewing.
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Learning Outcomes
• Identify reasons for product success and product failure in different categories of
new food products.
• Understand the core elements of product development (innovation strategy, PD
process, knowledge base for product and consumer behaviour)
• Recognize variation in the type of markets (industrial, service and consumer) with
the position of company in the food system, the risk and the company’s resources in
skill and knowledge.
• Manage a new food product development project
References
Jackson, H.K. and Frigon, N.L. (1996). Achieving the competitive edge. New York: John
Wiley and Sons.
Mary E. and Richard E. (1999). Creating new foods – the product developer’s guide.
London: Chadwick House Group.
Mary E., Richard E. and Allen A. (2001). Food Product Development. Cambridge,
England:
CRC Press, Woodhead Publishing Limited.
Roger B. and Russel R. (2000). Powerful Products: Strategic Management of Successful
New Product Development. New York: Amacom.
Roozenburg, N.F.M. and Eekels, J. (1995). Product Design: Fundamentals and Methods.
New York: John Wiley and Sons.
IMG 405/3 Food Packaging
s IMK 308/3, s IMK 309/3, s IMK 209/2
The course is designed to help students identify and consider major requirements of
packages for a range of food products that require shelf life extension. The key focus in
this subject is on knowledge and application of the properties of commonly used
packaging materials such as paper, plastic, metal and glass.
The physical and chemical properties of these food packaging materials are studied in
relation to their use in food-packaging applications.
This coupled with an understanding of the compatibility requirements of food products
and container which form the basic for the choice and selection of packaging material for
a specific product. Modern food packaging practices related to meats, beverages, fruits,
vegetables, bakery products, and snack foods will also be covered in this course. This
course comprise of 2 units of lectures and 1 unit of laboratory work on related topics.
Learning Outcomes
• Discuss packaging related issues such as material selection and forming technique.
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•
•
•
•
Understand the material properties of various packaging raw materials as well as the
final package.
Identify and developed new ideas for food packaging materials.
Identify appropriate food packaging requirements in food products.
Critically analyze food packaging strategies and assess appropriateness with regard
to safety as well as costs and benefits.
References
Otwell, W.S., Kristinsson, H. and Balaban, G.M.O. (2006) Modified Atmospheric
Processing and Packaging of Fish. Ames, Iowa: Blackwell Publishing.
Theobald, N. (2006). Packaging Closures and Sealing Systems. Ames, Iowa: Blackwell
Publishing.
Lee, D. S. , Piergiovanni, L. and Yam, K.L. (2008). Food Packaging Science and
Technology (Packaging and Converting Technology). New York: CRC Press Inc.
Takashi, K. (2009). Food packaging. Kanagawa University, Hiratsuka: Japan Academic
Press
Robertson, G.L. (2006). Food Packaging: Principles and Practice. Boca Raton, Fla.:
CRC Press.
IMK 407/3 Food Safety
p IMG 211/3
This course focuses on practices that will ensure production, processing and preparation
of safe foods. Topics covered are type of contaminants, types of soils and their interaction
with food contact surfaces, various cleaning operations; selection, application and safety
of detergents and sanitizers; Code of Food Hygiene. Food Safety Management tools such
as GMPs/GAPs/SOPs, HACCP, Risk Management, Food Toxicology and Food
Allergens will also be covered in this course.
Learning Outcomes
• Develop and maintain food hygiene and sanitation programs in a food plant.
• Analyze situations to identify food safety problems.
• Carry out risk assessment and implement HACCP.
References
Schmidt, R. E. and Rodrick, G.E. (2003). Food Safety Handbook. Wiley-Interscience,
New Jersey.
Watson, D. H. (2000). Food Chemical Safety: Contamination and Additives. Woodhead
Publ. Co. Cambridge.
Rue, N.R., Richard, L., McSwane, D. (2004). Essential of food safety and sanitation. 4th
Ed. Prentice Halls.
Lawley, R., Curtis, L. And Davis, J. (2008). The food safety hazard guidebook.
Cambridge: RSC Pub.
120
Paster, T. (2007). The HACCP food safety employee manual. Hoboken, N.J.: John Wiley
& Sons.
IMA 410/6 Final Year Food Research Project
Prerequisite
i) Student has taken all level 100, 200 & 300 core courses
ii) Student has accumulated at least 90 credit units from core and elective courses.
Students will be supervised by lecturers to carry out literature searches, laboratory work
and thesis writing. A series of lecture (audit courses) relating to the philosophy of
research, experimental design, scientific thinking, laboratory safety, writing of
dissertation, viva presentation and others also need to be attended.
Learning Outcomes
Upon completion of the course the students will be able to:
• Apply scientific thinking
• Conduct research methods
• Have an aptitude in problem solving
• Write scientific reports in the form of dissertations
•
Carry out oral presentations of research findings
References
Various – depends on research topic chosen
IMG 411/4 Quality Management of Food
and Sensory Evaluation
p IUK 108, s IMG 203,
s IMG 204
This course introduce basic comprehension pertaining to basic system and method used
in the management of quality in the food industry beginning with the basic Total Quality
Management and involving aspects of quality control, Quality Evaluation, Quality
Auditing including consumer evaluation, waste control, sanitation and research and
development etc.
Learning Outcomes
• Recognize the different system and methods used in quality management and
sensory evaluation.
• Source and manage relevant information from various resources including accepting
new idea and autonomy learning.
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•
Sharing knowledge about system and methodology used in quality management and
sensory evaluation.
References
Inteaz, A. (2010). Food Quality Assurance: Principles and Practices, 2nd ed. Boca
Raton, Fl.: CRC Press , Taylor Francis Grp.
Andres Vasconcellos, J. (2004). Quality Assurance for the Food Industry. Boca Raton,
Fl.: CRC Press.
Mark, C. (2008). Food Industry and Quality Control Systems. Boca Raton, Fl.: CRC
Press.
Dhillon, B.S. (2007). Applied Reliability and Quality: Fundamentals, methods and
Procedures. Berlin, Heidelberg, Germany: Springer-Verlag.
Montgomery, D.C (2005). Introduction to Statistical Quality Control 5th ed. New Jersey:
John Wiley & Sons Inc.
IMK 421/2 Primary Products Technology
s IMK 308/4, s IMK 309/4
This course covers the chemistry and technology of two important commodities in
Malaysia, namely, starch (with emphasis on sago starch) and commercial oils/fats (with
emphasis on oil palm). Applications of relevant chemical and physical principles in food
formulation and processing will be discussed.
Learning Outcomes
• Compare chemical, physical and functional properties of food ingredients and
additives.
• Choose the appropriate type of ingredients and additives for formulating a specific
food product.
• Relate desired criteria of food product based on the known ingredient characteristics
and classification.
References
BeMiller, J.N., Roy Lester Whistler, R.L. (2009). Starch: Chemistry and Technology, 3rd
edition. Elsevier, Inc.
Thomas, D.J. and Atwell, W.A. (1999). Starches. St. Paul, Minnesota, USA: Eagen Press.
Hamm, W. And Hamilton, R.J. (2000) Edible Oil Processing, Boca Raton, FL, USA:
CRC Press.
Fereidoon, S. (2005). Bailey's Industrial Oil and Fat Products. New York: WileyInterscience.
Akoh, C.C. and Min, D.B. (2008). Food Lipids, 3rd edition. Boca Raton, Fl.: CRC Press.
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IUK 107/4
Chemistry for Technologist
This syllabus is aimed to be comprehensive in scope and mainly intended to strength the
applied chemistry background of the students. Conversion of the raw materials to useful
products which find technological needs for coatings, resins, adhesives, pigments and
bio-resource will be discussed. The spectroscopic methods such as FT-IR and NMR will
also carry out in depth on the characterization of the functional groups and to confirm the
hydrogen atoms of the raw materials and products.
Learning Outcomes
• To demonstrate the application of theoretical aspects of reaction to coatings
technology in their future career.
• To follow the steps of the reaction to convert the raw materials to products for use
in industry.
• To analyze critically the chemical structures of the raw materials and products by
using FT-IR and NMR spectroscopy.
References
Giorgio, F. and Stanislav, M. (2005). Combination Chemistry and Technology: Methods
and Applications. 2nd Edition, CRC Press.
Harold, A.W., Bryan, G.R., and Jeffrey, S. P. (2004). Industrial organic Chemistry. 2nd
Edition, McGraw-Hill.
Feinstein, K. (1995). Guide to spectroscopic Identification of Organic Compounds. CRC
Press.
IUK 108 /4 Statistics with Computer Applications
Describing, Exploring, and Comparing Data: Frequency distribution, Measures of center,
Measures of variation, Measures of relative standing.
Probability: Fundamental, Addition rule, Multiplication rule, complements and
conditional probability, probability distribution, Random variables, Binomial probability
distribution, Poisson distribution, Normal distribution, Standard normal distribution,
Sampling distribution and estimators, Central limit theorem.
Estimates and sample size: Estimating a population proportion, Estimating a population
mean, Estimating a population variance.
Hypothesis Testing: Basic hypothesis testing, Testing a claim about a proportion, Testing
a claim about a mean, Testing a claim about a standard deviation or variance.
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Inferences from two samples: Inferences about two proportions, Inferences about two
means, Inferences from matched pairs, comparing variation in two samples.
Correlation and regression: Correlation, regression, Variation and prediction intervals,
modeling.
Analysis of variance: One- way ANOVA, two-way ANOVA.
Nonparametric Statistics: Sign test, Wilcoxon signed-ranks test for matched pairs,
Wilcoxon rank-sum test for two independent samples, Kruskal-Walis test, rank
correlation.
Statistical process Control: control charts for variation and mean, control charts for
Attributes.
IUK 191 /4 Mathematics I
This course introduces the concepts of functions and limits of single variable. Linear,
polynomial, logarithmic, exponential and trigonometry functions will be discussed. The
focus will be on the understanding of concept and solving of differentiation and
integration with applications.
Students are then introduced to differential equations focusing on separable differential
equation and first-order linear equations. Matrices and determinants are taught in solving
systems of linear equations by use of Gauss and Cramer methods.
Learning Outcomes
• Explain the relationship between all topics being taught.
• Understand the concept of slope and rate of change.
• Apply the concept of differentiation to finding tangents, maximum and minimum
values in view of optimisation.
• Understand integration as anti – differentiation.
• Apply the concept of integration to areas and volumes.
• Use integration to solving differential equations and solving applied problems.
• Find solutions to systems of linear equations by Gauss and Cramer methods.
References
Bradley G.L. and Smith K. J. (1999). Calculus second editionChapters 1 – 7Stewart J.
calculus 5th edition Chapters 1-8.
Any calculus book from the library
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IUK 208/3
Experimental Design with Computer Applications
Introduction, Replication, Randomization, Blocking, Definitions (Experiment, Treatment,
Factor, Level, Experimental unit, Experimental design, Random, Replicate).
Completely Randomized Design: Randomization, Analysis of variance, equal replication
and unequal replication, Estimation of the model Parameters, Comparison of Individual
Treatment Means: Comparing of pair Treatment Means, Comparing with a control,
orthogonal contrast.
Randomized Block Design: blocking, Randomized block design, Model and
Assumptions, Missing values, Relative efficiency. Latin Square design
Incomplete Block design: balanced incomplete block designs, Partially Balanced
incomplete block designs.
Factorial Experiments (Designs): General factorial experiments, 2k Factorial experiment,
3k factorial experiment, Confounding, regression analysis, Response surface: Method of
steepest ascent, Analysis of second-order model, Location of stationary point, Designs for
fitting the first-Order and second-order models. Mixture experiments.
IUK 291/4
Mathematics II
s IUK 191/4
This course expands the concepts of functions and limits to two variables. Linear,
polynomial, logarithmic, exponential and trigonometry functions will be discussed. The
focus will be on the understanding and solving partial derivatives of differentiation and
solving double and triple integration with simple applications. Students are then
introduced to differential equations focusing on separable differential equation and
second-order linear equations. Infinite series and Fourier series are taught with a view to
examine the theory and properties of certain functions that can represented as sums of
series.
Learning Outcomes
• Explain the relationship between all topics being taught.
• Understand the concept of slope and rate of change for function of two variables.
• Apply the concept of partial differentiation to finding tangent planes, directional
derivatives and linear approximation.
• Find maximum and minimum values by use of Lagrange multiplier.
• Apply the concept of double integral over rectangles and general regions and finding
volumes.
• Use integration to solving differential equations and solving applied problems.
• Understand convergence and divergence series and use of Taylor and Maclaurin
series to find a polynomial function that approximates a function at certain number in
a domain.
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References
Bradley G.L. and Smith K. J. (1999). Calculus second edition, Chapters 8, 12 13, 15.
Stewart J. Calculus 5th edition, Chapters 12, 15, 16, 18.
IUA 308/4
Industrial Training
This course is registered at level 300 during semester I for Bio-resource, Paper and
Coatings Technology and Environmental Technology students. The industrial training
however will be conducted during the long holiday after semester II examination, by
second year students. The training will take eight weeks in predetermined local
industries. The objective of this scheme is to expose students to real industrial practices
and how science and technology are being applied in real job scenario. Students can
contact their respective industrial training coordinator for further information.
IUA 313/4
Final Year Research Project
A mini research project conducted by a group of level 300 students Bio-resource, Paper
and Coatings Technology and Environmental Technology students. As a pre-condition,
students must have taken all core courses at level 100 and 200, and accumulated at least
55 credits from core and elective courses (not inclusive of credits from University
requirement courses). Students should have also completed at least four semesters at the
University (not inclusive of KSCP). The objective of this course is to introduce students
to the real problem in their respective technological fields and to expose them to research
techniques, problem solving, research thesis writing and oral presentation.
Students who are not keen on research project can opt to embark on literature
digest/review studies. Further information on this can be obtained from final year project
coordinator of respective programmes.
IUK 303/3
This course exposes students to a range of industrial waste management practices, which
can be classified into practical philosophies and technologies. Among practical
philosophies are ”Just-in-time”, Lean Manufacturing, ”3R” and zero-waste. Students will
also be introduced to technologies of converting wastes to compost, recycling of paper
and aluminium, incineration and the likes. Apart from that, students are also assigned
group work, for journal review. Besides exposing them to the industrial waste
management practices at developed countries, third world countries and progressing at
research level, this activity provides the grounds for students’ critical thinking, respect for
the views of others, inferring and presentation of the output from group work orally and
in writing.
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Learning Outcomes
• Identify systems of industrial waste management in accordance to waste
characteristics
• Develop knowledge on the diverse industrial waste management practices and
distinguish between practical philophies and technologies
• Able to manage vast information and respond to the contents of journal paper by way
of critical review mandated to each group member.
References
Salah El Haggar (2007). Industrial Design and Sustainable Waste Management, UK:
Elsevier Academic Press.
William et al. (1998). Emerging Technologies in Hazardous Waste Management 7,
Kluwer Academic Pub.
Pitchel, J. (2005). Waste Management Practices: Manucipal, Hazardous and Industrial,
Boca Raton: CRC Press.
IUK 304/3
Techniques to improve the productivity of industries through the development and
upgrading of quality management system. Typically, this course is offered in semester II,
however students are advised to get further information before registering this course.
IUA 404/4 Industrial Training
This course must be registered in Semester 1 Level 400. Industrial training will be
conducted during semester holiday at the end of the Year 3, for a period of 8 weeks in an
appropriate local industry with technology specialization chosen by the students.
The purpose of this industrial orientation scheme is to enable students to get a view of the
industrial practices and ideas and to observe how the principles of science, technology
and management are used in the actual working conditions in the industry.
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IWK 100/2 Bio-resource as Industrial Raw Materials
This course introduces students to the various types of lignocellulose materials. Main
resources of raw materials from the forest and agricultural wastes will be discussed.
Benefits to economy, national and international trade will also being discussed. The
potential of lignocellulose as a source of energy will be introduced. Emphasize is also
given on the resources from the non-wood such as oil palm, bamboo, rattan, and other
types of the lignocellulose fibres as raw materials for pulp and paper, biocomposites
(thermoplastic, thermoset and elastomer), and others applications. Various types of
products and the importance of raw materials for products application derived from the
bioresources will be highlighted.
Learning Outcomes
• To explain the importance of various types of lignocellulosic fibers as a raw
industrial material critically.
• To identify potential lignocellulosic material as renewable energy source
professionally.
• To describe the importance of lignocellulosic fibres as raw material for pulp
industry, paper and bio-composite industry.
• To choose the suitability of lignocellulosic material for particular application.
References
Warner, S. (1995). Fibre Science, Prentice Hall International UK London.
Abdul Khalil Shawkataly dan Rozman Hj Din, Gentian dan Komposit Lignoselulosik,
Pulau Pinang: Penerbit Universiti Sains Malaysia.
Haygreen, J.G., Bowyer, J.L. and Lilley, K. (1996). Forest Products and Wood Science:
An Introduction, Iowa State University Press.
Bulian, F. and Graystone, J.A (2009). Wood and Wood-Based Substrates, Amsterdam:
Elsevier.
Richard Wool and X. Susan Sun. (2005). Bio-Based Polymers and Composites, UK:
Elsevier.
IWK 101/4 Basic Coatings Technology
This course comprises of the introduction to the basics of polymer science, chemistry of
addition polymerization by free radical initiators, ionic and etc. It also discusses on the
chemistry for condensation polymerization and copolymerization. Industrial
polymerization techniques include bulk, solution, emulsion, suspension and etc. Polymer
solution and dispersion rheology encompasses basic concept, rheology parameter
measurement, basic concept on polymer structure; crystalline, semi-crystalline and
amorphous polymer behaviour. Characterization of polymer consists of molecular weight
definition, molecular weight measurement and various polymer characterization
techniques
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Learning Outcomes
• Explain fundamental knowledge of polymer or resin preparation critically.
• Explain critically about various techniques of polymerization in industries.
• Present basic properties of thermoplastic polymer and thermoset polymer in solving
the application problems of adhesive and coatings.
References
Saunders, K.J. (1988). Organic Polymer Chemistry, London: Chapman and Hall.
Strong, A.B. (2000). Plastics: Materials and Processing, Bew Jessey, Ohio: Prentice
Hall.
Bahadur, P., Sastry, N.V. (2006). Principles of Polymer Science, 2nd Ed., Oxford, U.K:
Alpha Science International Ltd.
Skeist, I., ed. (1990). Handbook of Adhesives, 3rd Edn., New York: Van Nostrand
Reinhold.
Satas, D. and Tracton, A.A. eds (2001). Coatings Technology Handbook, 2nd Ed., New
York: Marcel Dekker.
IWK 102/4 Basic Bio-resource Science and Technology
This course is a basic introduction to structure of bioresource and organization of wood
anatomy – fibre, vessel, parencyma. Wood cell ultrastructure – cell wall organization,
microfibril. Physical property of wood; moisture content, shrinkage and wood swelling,
density. Mechanical property of wood; wood-flexural strength, compression, tension,
shear, impact, MOR, MOE. Natural resistance of wood. Degradation and wood
destructive agents – termites, fungi, insects, borer, parasite and control. Electrical and
acoustic properties of wood. Preservation – chemicals (CCA, boric-borate, etc),
preservation schedule. Wood drying – kiln and air drying process, relationship of water
vapour movement in wood drying, degradation resulting from drying and ways to reduce
degradation. Production and machining of sawn timber.
Learning Outcomes
• Critically describe the basic wood structure in term of its anatomy, physical,
mechanical, durability, preservative properties and drying properties of bioresource.
• Respond in group discussion the relationship of bioresource and utilization of
bioresource and products.
• Differentiate the bioresource properties that could be used in the industries.
References
Butterfield, B.G. and Meylan, B.A. (1980). Three-dimensional structure of wood: An
Ultrastructural Approach, Chapman and Hall.
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Kollmann, F.F.P. and Cote, W.A. (1995). Principles of Wood Science and Technology.
Volume 1. Pensumtjeneste.
Tsoumis, G.T. (1991). Science and Technology of Wood: Structure, Properties,
Utilization, New York: Van Nostrand Reinhold.
IWK 103/4 Pulp Production and Paper Recycling
This course emphasizes on the principles of pulping, pulp bleaching and paper recycling.
The main topics include various types of raw material for pulping, principles and types of
pulping and pulp bleaching, advantages and disadvantages of conventional and chlorinefree bleaching, paper types, resource and various types of secondary fibres, utilization
rate and waste paper procurements. The advantages and disadvantages of paper recycling
in terms of economical and technical aspects are also included.
Learning Outcomes
• Compare the pulping and bleaching methods critically based on the resultant pulps’
properties.
• Propose appropriate pulping and bleaching processes for different paper end
products.
• Respond towards chlorin-free bleaching and paper recycling processes.
• Analysize effects of different kinds of secondary fibres on resultant paper quality.
References
Biermann, C. J. (1993). Essentials of Pulping and Papermaking, San Diego: Academic
Press Inc.
Browning, B.L. (1977). Analysis of Paper 2nd Edtion Revised and Expanded, New York
anmd Basel: Marcel Dekker.
Dence, C.W. and Reeve, D.W. (1996). Pulp Bleaching – Principles and Practice,
Atlanta, Tappi Press.
Niskanen, K. (1998), Paper Physic, Helsinki: Fapet Oy.
Smook, G.A. (1992). Handbook for Pulp and Paper Technologist, 2nd edn., Vancouver:
Angus Wilde Publication
IWK 105/4 Bio-resource Based Products
s IWK 102/4
This course teaches the students on wood composites and wood chemical technologies.
Wood composites technology deals with comparing the efficiency between wood
composites and bulk wood. Students will be exposed to the technologies of producing ply
woods, particle boards, fibre boards, laminated veneer woods, parallel strand woods, and
other wood composites – properties, processing and utilization. Wood chemical
technology will include chemicals obtained from trees and lignocellulose; thermal
modification; charcoal and activated carbon; wood gas, and chemical modification.
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Learning Outcomes
• Critically relate processing and utilizsation of the different types of wood
composites.
• Understand and follow the various methods used to produce wood composites.
• Read and identify various types of technology such as thermal treatment, chemical
treatment and etc. To produce bioresource products other than wood composites.
References
Abdul Khalil Shawkataly dan Rokiah Hashim (2004). Komposit Panel Berasaskan Kayu,
Baldwin, R.F. (1980.). Plywoood Manufacturing Practices, 2nd Edn., San Francisco.
Blomquist, R.F., Christiansen, A.W., Gillespie, R.H. and Myers, G.E. (1983). Adhesive
bonding of wood and other structural materials. Vol. III, Clark C. Heritage
Memorial Series on Wood.
Kollmann, F.F.P. and Cote. W.A. (1984). Principles of Wood Science and Technology.
Vol. II, Wood Based Materials.
Maloney, T.M. (1977). Modern Particleboard and Dry Process Fiberboard
Manufacturing, San Francisco:, Miller Freeman.
Pizzi, A. (1983). Wood Adhesives, Chemistry and Technology, Marcel Dekker.
Schniewind, A.P. (1989). Concise Encyclopedia of Wood and Wood Based Materials,
Pergamon Press.
Suchsland ,O. and Woodson, G. (1986). Fiberboard Manufacturing Practices in the
United States, USDA. Forest Service Agriculture Handbook No.640.
IWK 201/4 Raw Materials and Coatings Chemistry
s IWK 101/4
This course teaches the students on various material components that are required to
prepare coating products such as paints, adhesives and printing inks. Specific raw
materials used for each component are identified. The preparation, properties and
functions of the raw materials are systematically discussed. The chemistry of coatings is
also covered in this course in order to enhance the scientific knowledge in coatings.
Learning Outcomes
• Identify by themselves the new raw materials used for coatings.
• Explain critically the properties of each raw material.
• Analyze the functions of binder, pigment, solvent and additives in coatings
technology.
• Construct the curing mechanism of paints and printing inks.
• Infer the suitability of coatings or adhesives for all applications.
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References
Parsons, P. ed. (1993). Surface Coatings-Raw Materials and Their Usage, 3rd Ed.,
London: Chapman and Hall
Turner, G.P.A. (1988). Introduction to Paint Chemistry and Principles of Paint
Technology, 3rd Edn.), London: Chapman and Hall
Brydson, J.A. (1995). Plastics Material, Oxford: Butterworth-Heinemann.
Skeist, I., ed. (1990). Handbook of Adhesives, 3rd Edn.), New York: Van Nostrand
Reinhold.
IWK 203/4 Stock Preparation and Paper Making
s IWK 103/4
This course covers general stock preparation and papermaking processes which are being
practiced in the paper industry. Stock preparation part involves the pulp disintegration,
pulp beating, wet-end additives addition, pulp blending, metering, and approach flow
system. Including the stock preparation on secondary fibre (waste paper) processes, such
as; re-pulping, washing, cleaning and de-inking. For papermaking part, its covers
formation of paper, pressing, drying, calendering, reeling and winding processes.
Learning Outcomes
• Explain the processes that involve in the stock preparation and papermaking.
• Distinguish the stock preparation processes between virgin and secondary fibre.
• Trace the papermaking steps.
References
Biermann, C.J. (1993). Essentials of Pulping and Papermaking, San Diego: Academic
Press Inc.
Gullichsen, J. and Paulapuro, H. (1999-2000). Papermaking Science And Technology,
Book 1-19, Helsinki: Fapet Oy.
Peel, J.D. (1999). Paper Science and Paper Manufacture, Vancouver: AngusWilde
Publications.
Smook, G.A. (1992). Handbook for Pulp and Paper Technologist, 2nd Edn., Vancouver:
Angus Wilde Publications.
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IWK 204/3 Bio-resource, Paper and Coatings Product Development
In this course steps involved in developing a product are discussed. Product design is the
main focus of this course. Students will be exposed to various types of materials, material
properties and processing techniques used to make products. The technique to choose the
most suitable material and processing technique to produce a selected product will also
be taught.
Learning Outcomes
• Compare the steps involved in product development.
• Explain the properties of various materials that are used in making product.
• Choose the most suitable for a given product.
• Identify the most suitable processing technique to produce a product.
• Produce a simple product design based on the given specifications.
References
Roozenburg, N.F.M. and Eekels, J. (1995). Product Design: Fundamentals and Methods,
Wiley.
Stoll, H.W. (1999). Product Design Methods and Practices, Dekker.
Boothroyd, G., Dewhurst, P. and Knight, W. (2002). Product Design for Manufacture
and Assembly, Dekker.
Crawford, R.J. (1999). Plastics and Rubbers Engineering Design and Applications,
London: Mechanical Engineering Publications Ltd.
Rao, N. and O’Brien, K. (1980). Design Data for Plastics Engineers, Munich: Hanser
Publishers.
IWK 205/3 Additives and Paper Properties
s IWK 203/4
This course emphasizes on the importance of fibre properties in papermaking; analyses
and measurement techniques of paper properties including physical properties,
mechanical strength, and optical properties. Besides, this course also discusses various
additives that are used in paper industry including sizing agents, dry and wet strength
additives, fillers, retention aids, surface sizing, dyes and pigments and brightening agents.
Learning Outcomes
• Point out the relationship between the fibres’ properties and the resultant papers’
properties critically.
• Trace the factors that affecting the physical, mechanical and optical properties of
paper.
• Distinguish various types of additives used in paper industry.
• Explain the relationship between the additives and paper’s properties specifically.
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References
Casey, J.P. (1980). Pulp and Paper Chemistry and Chemical Technology, 3rd Edn., Vol
II, New York: John Wiley & Sons.
William, E.S. and James, C.A. (1995). Properties of Paper: An Introduction, 2nd
Edn., Atlanta: Tappi Press.
Gullichsen, J. and Pauapuro, H. (1999). Papermaking Science and Technology, Helsinki:
Fapet Oy.
Roberts, J.C. (1996). Paper Chemistry. 2nd Edn., Blackie: Academic and Professional.
Au, C.O. (1995). Applications of Wet-End Paper Chemistry, Kluwer: Academic
Publishers Group.
IWK 301/3 Coatings Process and Equipment
s IWK 201/4
This course deals with coating, which covers paint technology in details. Individual
component used in paints and formulation will be explained. Corrosion control and
barrier coatings will be discussed in detail. Also, standard testing methods will be
elaborated to evaluate the performance of the paints. Furthermore, color systems will be
classified by different methods.
Learning Outcomes
• Distinguish the function of the individual component of the paint.
• Differentiate types of paint formulation process.
• Analyze critically the performance of the paint by using standard testing methods.
• Manipulate color system in paint industry.
References
Philip, A. (2006). Paint and Coatings: Applications and Corrosion Resistance, New
York; McGraw-Hill.
Zeno, W.W., Frank, N.J. and Peter, S.P. (2007). Organic Coating: Science and
Technology, CRC Press.
Roger T. (2007). Paint Technology Handbook., 3rd Edn., Marcel Dekker.
Patton, T. C. (1979). Paint Flow and Pigment Dispersion, New York; McGraw-Hill.
IWK 302/3 Wood Engineering
This course focuses on topics of material strength, mechanical testing and fracture
mechanics of a material. Particular emphasis is given to bending properties of various
types of beam, such as straight beam and curved beam. These include the deflection of a
beam, shearing force and bending moment of a beam. In addition, the basic concepts of
finite element method and its application to discrete structures will also be covered.
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Learning Outcomes
• Infer the principals of mechanical testing and crack mechanism of a material
critically.
• Solve the problem of bending moment calculation and shear force calculation of a
beam accurately.
• Show the suitability of a beam size professionally for certain applications.
• Measure the beam crack in particular condition.
• Study a structure using two dimension finite element methods.
References
Hibbeler, R.C. (2005). Mechanics of Materials, 6th Edn., Singapore: Prentice Hall.
Meriam, J.L. and Kraige, L.G. (1993). Engineering Mechanics, Volume I, 3rd Edn.,
Singapore: John Wiley & Sons Inc.
Nash, W. (1998). Strength of Materials. U.S.A.: McGraw-Hill.
IWK 304/3 Furniture Manufacturing
s IWK 102/4
This course is a combination of theory and practical on basic knowledge related to the
production of furniture. The focus will be on planning, designing, processing steps,
different types of machines used in furniture production, various types of joints used in
furniture making, finishing processes and introducing some aspects of ergonomic
pertaining to furniture production.
Learning Outcomes
• Classify the steps involve in making furniture.
• Explain the variety types of machines in making furniture.
• Critically express the different types of finishing processes.
• Use the ergonomics principles involve in furniture making.
• Expose the entrepreneur skill during displaying the furniture product.
References
Eide, A.R., et al. (1995). Engineering Graphics Fundamentals, 2nd Edn. New York:
McGraw-Hill, Inc.
Feirer, J.L. (2002). Wood technology and processes. New York: Glencoe/McGraw-Hill.
Feirer, J.L. (1987). Woodworking for Industry, Technology and Practice, Glenco
Publishing
Helander, M.A. (1984). Guide to the ergonomics of manufacturing, Taylor & Francais.
Willard, R. (1980). Production woodworking Equipment, North Carolina State
University.
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IWK 305/2 Advanced Technology of Coatings
s IWK 201/4
This course covers the advanced technology related to coating in industry. The students
are exposed to various aspects of coating technology. Particular emphasis is given to
release coating, coating methods for pressure-sensitive adhesives, specialty rubber
adhesives, ultraviolet (UV) and electron beam (EB) radiation curing. The students are
familiarized with the materials selection and applications for each coating technology.
Learning Outcomes
• Analyze critically the principles of release coating and adhesives technology.
• Describe clearly the materials and process used in ultraviolet (UV) and electron
beam (EB) curing.
• Select suitable materials to produce specialty rubber adhesives.
• Illustrate the principles of ultraviolet (UV) and electron beam (EB) curing.
References
Skeist, I., ed. (1990). Handbook of Adhesives, 3rd Edn., New York: Van Nostrand
Reinhold.
Satas, D., ed. (1982). Handbook of Pressure-sensitive Adhesive Technology, New York:
Van Nostrand Reinhold.
Gierenz, G. and Karmann, W., eds. (2001). Adhesives and Adhesive Tapes. New York:
Wiley.
Veselovsky, R.A. and Kestelman, V.N. (2002). Adhesion of Polymers, New York:
McGraw-Hill.
Dietliker, K. (1991). Chemistry & Technology of UV & EB Formulation for Coatings,
Inks & Paints, Volume 3, London: SITA Technology Ltd.
IWK 306/2 Fibres and Lignocellulosic Composites
This course is about the fundamental study of natural fibre, especially non-wood type
from agriculture waste such as rice husk, oil palm biomass and the importance of in
producing a composite. Natural adhesive source from lignocellulosic like tannin, lignin,
furfural alcohol and starch will be also included in this course. Students will learn about
the preparation of lignocellulosic based composites, include polymer matrix composite
by various types of process and molding, such as extrusion, compression molding,
injection molding and resin transfer molding. In addition, the interfacial properties of a
composite, interaction between filler/fibre and polymer matrix and surface treatment of
natural fibre will be discussed.
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Learning Outcomes
• Infer critically about fundemental knowledge and properties of natural fibre.
• Express precisely about the properties and current technology about advanced
composite based on natural fibre.
• Manipulate the process and properties of natural fibre reinforced plastic include
thermoplastic and thermoset.
• Study the interaction between fibre and matrix and the effect of fibre treatment in
this interaction.
References
Abdul Khalil Shawkataly dan Rozman Hj Din. (2004). Gentian dan Komposit
Lignoselulosik, Pulau Pinang: Penerbit Universiti Sains Malaysia.
Agarwal, B.D. and Broutman, L.J. (1980). Analysis and Performance of Fiber
Composite. New York, Chichester, Brisbane, Toronto, Singapore: John Wiley and
Sons Inc.
Hon, D.N.S. ed.(1996) Chemical Modification of Lignocellulosic Materials, New York,
Basel, Hong Kong: Marcel Dekker Inc.
IWK 307/2 Advanced Paper Technology - Instrumental Analysis for Pulp
and Paper
This course exposes students to the variety instrumental techniques for analysis of pulp
and paper. Emphasis is placed on the criteria and capacity of an instrumental technique to
students with problem-solving skill involving the use of solo and serial analysis using
advance and classic instrumental techniques.
Learning Outcomes
• Analyse output of advanced instrumental techniques for pulp and paper.
• Tackle analytical problems involving single and serial instrumental techniques
critically.
• Present the output of analysis using technical jargons specific to the instrumental
techniques
References
Skoog, D.A, West and Holler (1989). Introduction to Instrumental Analysis, New York:
Saunder’s Publication.
Skoog, D.A. and Leary, J. J. (1980). Principles of Instrumental Analysis, New York:
Saunder’s College Publication.
John Wiley & Sons, Inc. (2008) Collection of References on Characterisation of
Advanced Materials, New York: John Wiley & Sons, Inc.
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IWA 281/2 Coatings Technology Laboratory I
s IWK 101/4
This course is a practical course which teaches students how to prepare polymeric resins
for coating applications. The resins prepared are unsaturated polyester resin, epoxy resin,
polyvinyl acetate and polymethyl methacrylate. Methods of preparation are
systematically outlined. Basic resin properties are also studied. Students are familiarised
with the application of each resin in the coating industry.
Learning Outcomes
• Identify the various chemicals and apparatus required to prepare the resins.
• Explain critically the methodology of resin preparation.
• Measure the basic properties of the resins used in the coatings industry.
References
Cowie, J.M.G. and Arrighi, V. (2008). Polymers: Chemistry Physics of Modern
Materials, 3rd Ed., Boca Raton: CRC Press.
Fried, J.R. (2003). Polymer Science and Technology, Upper Saddle River: Prentice-Hall.
Chanda, M. (2006). Introduction to Polymer Science and Chemistry - A problem Solving
Approach, London: Taylor & Francis.
Sorenson,W.R., Sweeny, W. and Campbell, T.W. (2001). Preparative Methods of
Polymer Chemistry, 3rd Ed., New York: Wiley.
Brydson, J.A. (1995). Plastics Materials, Oxford: Butterworth-Heinemann.
IWA 282/2 Bio-resource Technology Laboratory I
s IWK 102/4
This is a laboratory course that analyse bio-resource structure and anatomical
organisation of bio-resource. Students will learn how to measure physical properties of
bio-resource such as moisture content, shrinkage and swelling and density. Student will
be doing and measure the strength of the bio-resource – bending, compression, tensile,
shear, impact, MOR and MOE. The students will determine the chemical composition of
bio-resource. This includes the extractive, cellulose, hemicelulose and lignin.
Learning Outcomes
• Describe clearly and effectively the effect of basic properties of bioresource orally
and in writing.
• Show the ability to think, analyse and evaluate in discussion the relationship of
bioresource and its utilization.
• Write a report, understanding and taking turn in term of taking these responsility
within and between the group.
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References
Tsoumis, G.T. (1991). Science and technology of wood: structure, properties, utilization,
New York: Van Nostrand Reinhold.
Butterfield, B.G. and Meylan, B.A. (1980). Three-dimensional structure of wood: An
ultrastructural approach, Chapman and Hall.
Kollmann, F.F.P. and Cote W.A. (1995). Principles of wood science and technology.
Volume 1. Pensumtjeneste.
IWA 283/2 Paper Technology Laboratory I
s IWK 103/4
This practical course will expose the students to various kinds of pulping methods such as
kraft, soda and chemi-mechanical. Students are also required to run the pulp beating and
lab papermaking process; also pulp and paper testing.
Learning Outcomes
• Calculate the chemical ingredient in pulping.
• Distinguish different types of pulping
• Measure Kappa number of the production pulp.
• Report the effect of beating on pulp and paper properties.
References
Biermann, C.J. (1993). Essentials of Pulping and Papermaking, San Diego: Academic
Press Inc.
Gullichsen, J. and Paulapuro, H. (1999-2000). Papermaking Science And Technology,
Book 1-19, Helsinki: Fapet Oy
Peel, J.D. (1999). Paper Science and Paper Manufacture, Vancouver: Angus Wilde
Publications
Smook, G.A. (1992). Handbook for Pulp and Paper Technologist, 2nd Ed., Vancouver:
Angus Wilde Publications
Technical Association of the Pulp and Paper Industry (2004). TAPPI Test Methods,
Volume I and II, Atlanta: TAPPI Press.
IWA 381/2
Coatings Technology Laboratory II
s IWA 281/2
This course is related to the synthesis of alkyd resin and pigment for paint formulation,
dyeing and preparation of rubber-based adhesive. Students are taught to apply their
theoretical knowledge to practical application. This course also trains students to analyse
and discuss critically on the various experiments which they have performed.
Learning Outcomes
• Identify the major factors affecting dyeing efficiency in cloth resulting from mutual
discussion.
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•
•
•
Explain critically the principle of pressure-sensitive adhesive preparation.
Illustrate the synthesis and properties of alkyd resin.
Improve the method of preparation of organic pigment for paint application.
References
Sorenson, W.R., Sweeny, W. and Campbell, T.W. (2001). Preparative Methods of
Polymer Chemistry, 3rd Ed., New York: Wiley.
Mongomery, D.G. (1984). Design and Analysis of Experiments, New York: Wiley.
Skeist, I., ed. (1990). Handbook of Adhesives, 3rd Ed., New York: Van Nostrand
Reinhold.
Turner, G.P.A. (1988). Introduction to Paint Chemistry and Principles of Paint
Technology, 3rd Ed., London: Chapman and Hall.
IWA 382/2
Bio-resource Technology Laboratory II
s IWA 282/2
This practical course enables students to analyse and understand the mechanical, physical,
thermal and fundamental identification characterization of fibres raw materials include
thermosets and thermoplastics matrices. Chemical modification of lignocellulosic (solid
wood and plant fibres) will be prepared and analysed. Production of conventional
biocomposites, thermoplastics and thermosets (filled/reinforced) composites will be
produced and characterised.
Learning Outcomes
• Explain types of materials from source biomass resources and agricultural waste and
its ethical use.
• Analyze matrix properties of thermoset and thermoplastic critically.
• Show the methods of modification techniques for wood and other lignocellulosics.
• Compare lignocelullosic fibre properties and composites (conventional and
advanced), their manufacturing technique and characterization.
References
Wool, R.P. (2005). Bio-Based Polymers and Composites, Burlington: Academic Press.
Amar, K., Mohanty, M., Misra, L. And Drzal, T. (2005). Natural fiber biopolymer and
biocomposites, Taylor & Francis.
Yiu-Wing Mai and Zhong-Zhen Yu (2006). Polymer nanocomposites, New York
Washington: CRC Press.
Menachem Lewin (2007). Hand book in fiber chemistry, 3rd Ed., New York: Taylor &
Francis Group.
Abdul Khalil Shawkataly dan Rokiah Hashim (2004). Komposit Panel berasaskan kayu,
140
IWA 383/2
Paper Technology Laboratory II
s IWA 283/2
This course exposes the students to the process of pulp bleaching including the
calculation of chemical used and analyses of the resultant pulp and paper properties,
determination of paper properties and starch content of commercial paper products, and
also the process of paper recycling. Experiments involved are determination of various
commercial paper properties, bleaching of pulp, determination of starch content of
commercial papers quantitatively, and effect of pH and beating toward re-pulping.
Learning Outcomes
• Point out the differences of commercial paper’s properties critically
• Manipulate bleaching conditions to control the resultant pulp’s properties.
• Point out the relationship between the amount of starch content and the function of
commercial paper
• Explain the factors that affecting the properties of recycled paper.
• Perform experiments cooperatively in a group.
References
Technical Association of the Pulp and Paper Industry (1994). TAPPI Test Methods 19941995, Atlanta: TAPPI Press.
William, E.S. and James C.A. (1995). Properties of Paper: An Introduction, 2nd
Edn., Atlanta: Tappi Press
Bierman, C. J. (1993). Essential of Pulping and Papermaking, San Diego: Academic
Press Inc.
Dence, C.W. and Reeve, D.W. (1996). Pulp Bleaching – Principles and Practice,
Atlanta: Tappi Press.
Niskanen, K (1998), Paper Physic, Helsinki: Fapet Oy.
8.2 COURSES FROM OTHER SCHOOLS
8.2.1 School of Chemical Sciences
KAT 141/3 Analytical Chemistry 1
Stoichiometry calculation statistical data treatment, concepts of equilibrium, gravimetric
analysis, acid-base equilibria, acid-base titrations, complexometric titrations,
precipitation reactions and titrations, electrochemical cells and redox titrations.
Learning Outcomes
The student will be able to understand the basic knowledge of concentration expressions,
statistical data treatment, chemical equilibrium, acid-base equilibrium and titration,
complexometry equilibrium and titration, gravimetric analysis and precipitation titration,
redox equilibrium and titration.
141
References
Christian, G.D. (2004). Analytical Chemistry, 6th Edn., Place: John Wiley & Sons.
Skoog, D.A., West, D.M. and Holler, F.J. (2000). Analytical Chemistry: An Introduction,
Place: Saunders College Publishing.
Rubinson, J.F. and Rubinson, K.A. (1998). Contemporary Chemical Analysis, 1st Edn.,
Place: Prentice Hall.
Skoog, D.A., West, D.M., Holler, F.J. and Crouch, S.R. (2004). Fundamentals of
Analytical Chemistry, 8th Edn., Place: Brooks/Cole.
KFT 131/3 Physical Chemistry I
Properties of gases; gas laws, van der Waals equation, kinetic theory of gases, principle
of the corresponding states, Maxwell-Boltzman distribution, effusion, diffusion, viscosity
and thermal conductivity.
Chemical kinetics; rate laws, temperature effect, experimental methods, complex
reactions. First law of thermodynamics: work, heat, energy, enthalpy change, heat
capacity, adiabatic and isothermal processes, reversible and irreversible processes.
Thermochemistry.
Learning Outcomes
• Apply the van der Waals and other equation of states to distinguish between ideal and
real gases.
• Apply the knowledge of kinetic theory of gases to explain the various molecular
collisions, speed and transport properties of gases.
• Demonstrate how kinetic and thermodynamic can be used to determine the reaction
rates and various thermodynamic parameters of reversible and irreversible processes,
respectively.
• Demonstrate the ability to apply equations to discuss and solve problems on gas
properties, chemical kinetics and thermodynamics.
References
I.N. Levine, Physical Chemistry, 6th Edition, McGraw Hill International Ed. (2009).
R.J. Silbey, R.A. Alberty anD M.G. Bawendi, Physical Chemistry, 4th Edition, John
Wiley & Sons (2005).
P.W.Atkins, Physical Chemistry, 7th Edition, Oxford University Press (2002).
142
KOT 121/3 Organic Chemistry 1
Electronic structure and bonding. Acids and bases. Introduction of organic compounds:
the naming and structure representation. Reaction of alkanes, alkenes, and dienes.
Stereochemistry: arrangement of atoms in space, stereochemistry of addition reaction.
Delocalization of electron and resonant. Reaction on sp3 carbon hybridization:
substitution of alkyl halides nucleophilic reaction, elimination reaction of alkyl halides
and other halogen compounds with the group. Structure, synthesis and reactions of
alcohol will also be covered.
Learning Outcomes
Understand the basic knowledge about the structure and properties of organic chemistry,
structure and stereochemistry of alkanes, chemical reaction, stereochemistry, alkyl
halides (nucleophilic substitution and elimination), structure, synthesis and reaction of
alkanes, alkenes and alcohol.
References
Wade, L.G (2006) Organic Chemistry, 6th Edition, Pearson Education Inc.
Bruice P.Y. (2004) Organic Chemistry, 4th Edition, Prentice Hall.
Solomons, T.W. and Fryhle, C. (2000) Organic Chemistry, 7th Edition, Wiley & Sons.
Smith J.G (2008) Organic Chemistry, 2nd Edition, McGraw Hill
KOT 222/3 Organic Chemistry II
Identification of organic compounds: mass spectrometry, infared spectroscopy,
ultraviolet/visible spectroscopy and NMR spectroscopy. Oxidation, reduction and radical
reactions. Aromatic compounds: aromaticity: reactions of benzene and substituted
benzenes. Introduction to carboxylic acids: nomenclature, structure, preparation and
reactions and acidity. Introduction to carbonyl chemistry: organometallic reagents,
nucleophilic acyl substitution and the use of protecting groups.
Learning Outcomes
• Draw and name alcohols, ethers, epoxides, ketones, aldehydes, amines and aromatic
compounds, and propose the syntheses of these compounds with appropriate
mechanisms.
• Predict products and propose appropriate mechanisms for the reactions of alcohols,
ethers, epoxides, ketones, aldehydes, amines, aromatic compounds and Diels-Alder.
• Identify and determine the structure of an unknown compound with different
spectroscopic techniques: Infrared, nuclear magnetic resonance and ultraviolet
spectroscopy, and mass spectrometry.
143
• Demonstrate the construction of molecular orbitals of ethylene, butadiene, allylic and
cyclic systems of orbitals.
• Apply the Huckel’s and polygon rules to predict whether a given compound or ion is
aromatic, antiaromatic or nonaromatic.
References
J.G.Smith, Organic Chemistry, 2nd Edition, McGraw (2008).
L.G. Wade, Organic Chemistry, 6nd Edition, Pearson Education Inc. (2006).
P.Y. Bruice, Organic Chemistry, 4nd Edition, Prentice Hall (2004).
T.W. Solomons and C. Fryhle, Organic Chemistry, 7nd Edition, John Wiley & Sons
(2000).
KFT 232/3 Physical Chemistry II
First, Second and Third laws of Thermodynamics, work, heat and energy, enthalpy
change, heat capacity, adiabatic, expansion, entropy, Gibbs and Helmholtz energies,
chemical potential, fugacity, open system and composition change. Changes of States:
physical transformation of pure substances and mixture. Phase diagram. Stability of
phases, Clapeyron equation, partial molar quantities, thermodynamics of mixing,
properties of solution, activity, phase diagram for systems with two and three
components. Electrochemistry. Debye Huckel theory, electrochemical cell, electrode
potential and thermodynamics of cell.
Learning Outcomes
• Apply the first. Second and third laws of thermodynamics to solve problems in
physical chemistry.
• Describe the partial molar quantities of a mixture.
• Write appropriate equations to calculate the chemical potential.
• Use the Debye-Huckel equation to calculate the thermodynamic equilibrium constant.
• Relate the thermodynamic principles to electrochemical cells including the derivation
of the Nernst equation.
References
A.J. Silbey, R.A. Alberty and M.G. Bawendi, Physical Chemistry, 4nd Edition, John
wiley & Sons (2005).
P.W. Atkins, Physical Chemistry, 6nd Edition, Oxford University Press (2001).
I.N. Levine, Physical Chemistry, 5nd Edition, McGraw-Hill International Ed. (2002).
J. Laider, J.H. Meiser and B.C. Sanctuary, Physical Chemistry, 4nd Edition, Houghton
Mifflin Co. (2003).
144
8.2.2 School of Biological Sciences
BOI 103/3 Cell Biochemistry
This course discusses the cell in terms of its basic structure, organelles and their function.
It also includes building blocks of macromolecules such as amino acids, fatty acids and
monosaccharides.
This leads to discussions on the structure and function of
macromolecules e.g. proteins, fats, carbohydrates and nucleic acids.
The biochemical processes that occur in the cell such as enzymes as catalysts,
carbohydrate, fat and protein metabolism, metabolic regulation and biosynthesis of
macromolecules are also discussed.
Learning Outcomes
• Differentiate between prokaryote and eukaryote as well as name the organelles and
their functions.
• Identify the chemical characteristics all the major biological macromelecules and
describe their structures and function.
• Describe the structure and mechanisms of enzymes.
• Describe the mechanisms and regulation of the major metabolic pathways in a living
cell.
References:
Campbell and Farell (2006) Biochemistry (5 th Edition),
Conn, E. & Stumpf, P.K. Outlines in Biochemistry, John Wiley & Sons,
Lehninger, A.L. Biochemistry, Worth.
Stryer, W.H. Biochemistry. Freeman & Co.
Bohinsky, R.C. Modern Concepts in Biochemistry, Allyn & Bacon Inc.
Campbell, M.K. Biochemistry, Saunders College Publishing.
Roshada Hashim dan Nik Norulaini Nik Ab. Rahman. Metabolisme Karbohidrat,
Penerbit USM
BOM 111/3 Biodiversity
The course has been designed to introduce the concept of biodiversity at the level of
genes, species and ecosystems. Focus will be given to the biodiversity of microbial,
plants and animal species. Economic value, importance of ecology and conservation of
biodiversity will be dealt as well.
145
Learning Outcomes
•
Describe the basic knowledge on the species diversity for plant, microorganisms
and animals related to the economic values, ecological importance and
conservation.
•
Apply the practical skills involve in the identification of a diversity of plants,
microbes and animals based on their distinguishing features.
•
Define the basic concept in biodiversity and the need to preserve it.
•
Apply and develop the awareness about the rich biodiversity especially in the
tropical rain forest and the importance of preserving biodiversity.
References
Campbell, N.A and Reece J.B. (2008) Biology (8th Edition). Pearson International
Edition.
Hickman, C.P., Roberts, L.S., Keen, S.L., Larson. A., I’Anson, H. and Eisenhour D.J.
(2006). Intergrated Principles of Zoology. 14th Edition. McGraw-Hill Higher
Education.
BOM 112/3 Basic Ecology
Basic ecological concepts such as ecosystems, community and populations will be taught.
Functional aspects of ecosystems including factors controlling distribution of organisms,
primary and secondary productions and succession will also be discussed. The function
and characteristic of ecosystem by considering different ecosystem i.e. tropical rainforest,
savanna, desert, marine will be emphasized. Field work techniques will be included.
Learning Outcomes
•
Understand the basic concepts of ecology.
•
Identify the factors that can influence the formation and distribution of ecosystems.
•
Correlate the human impact on the ecosystem components, structure and processes.
•
Translate data from field observations and write a clear, concise and appropriate
report.
References
Townsend, Begon & Harper. Essential of Ecology. Third Edition, Blackwell Publishing
Colinvaux, P. (1993). Ecology 2. John wiley & Son Inc, New York
Cox, G.W. (1997). Conservation Biology, concepts and application. Wm. C. Brown
Publishers
Whitmore, T.C (1990). An introduction to tropical Rain Forests. Clarendon Press, Oxford
Publishing Company Limited
146
De Santo, R.S (1978) Concepts of Applied Ecology. Springer Verlag New York Inc,
Dodson, S.I. et. al. (1998). Ecology, Oxford Unversity Press
BMT 206/3 Physiology and Nutrition of Microbes
The course will discuss the processes that take place in the development of
microorganisms such as growth, microbial cell cycle, effect of environmental factors on
growth, growth kinetics and energetics; transport model and types of transport in aerobes
and anaerobes and photosynthesis; energy transduction – energy source and carbon
framework; autotrophy and heterotrophy; anaerobic, aerobic and photosynthetic
pathways. Identification of metabolic pathways; carbon equilibrium and redox in
fermentation; methylotrophy; microbial electron transport system; coupling of electron
transport with phosphorylation; adaptation of microorganisms in environment;
biomolecules and its regulation – nucleic acid, protein, carbohydrates and lipids;
synthesis and construction of cell membrane and cell wall, and enzyme and coenzyme
regulation will be discussed
Learning Outcomes
• Understand the process that takes place in the development of microorganisms.
• Understand various metabolic pathways and its regulations.
• Understand the synthesis of biomolecules and its regulation.
• Understand the synthesis and construction of cell membrane and cell wall.
• Understand the regulation of enzyme and coenzyme.
• Understand cell constituents.
• Understand biosynthesis and regulation amino acids, fatty acids and protein
translation.
• Understand global Control Network.
• Understand genomics and Proteomics tools in bacterial physiology.
• Understand nutrient Stress and Stringent Control.
References
Albert G. Moat, John W. Foster and Michael P. Spector (2002) Microbial Physiology, 4th
Ed. Wiley
Neidhardt, FC, Ingraham, JL, Schechter, M. (1990) Physiology of the Bacterial Cell. A
Molecular Approach. Sinauer Associates
Neidhardt et al. (1987) Escherichia coli and Salmonella typhimurium. Cellular and
Molecular Biology
Ingraham et al. (1983) Growth of the Bacterial Cell. Sinauer Associates Inc.,
Massachussetts
147
BTT 301/3 Tissue Culture Technology
This course will discuss current developments in the application of plant and animal cell
culture in biotechnology. Among the areas covered are: methods for culturing and
maintaing cell cultures: hubridisation and organogeneses (plants); cell cultures in plant
breeding; production of metabolites, monoclonal antibodies, hormones and interferons.
Learning Outcomes
• Set up a plant tissue culture laboratory for commercial production of tissue culture
plants.
• Distinguish different plant tissue culture techniques for mass propagation of plantlets
and for germplasm conservation.
• Establish plant cell suspension cultures for the procuction of sencondary metabolites.
• Discuss the importance of aseptic techniques and to describe the reasons for the use
of cell cultures and the types of culture which may be used.
References
Alan C. Cassells and Peter B. Gahan (2006) Dictionary of plant tissue culture. New York,
N.Y.: Food Products Press
Cheryl D. Helgason and Cindy L. Miller (2005) Basic cell culture protocols. Totowa,
N.J.: Humana Press
Bhojwani, S.S. and Razdan, M.K. (1996) Plant tissue culture theory and practice.
Amsterdam: Elsevier
Narayanaswamy, S. (1994) Plant cell and tissue culture. Tata McGraw-Hill
Robert N. Trigiano and Dennis J. Gray (2005) Plant development and biotechnology.
Boca Raton, Fl. : CRC Press
8.2.3 School of Pharmaceutical Sciences
FEL 271/2
Pharmaceutical Biotechnology
Recent advance in the field of biotechnology have facilitated the utilization of such
technology for the production of various biopharmaceuticals. The aim of this course is to
introduce to the students the fundamentals of biotechnology and their applications in
various types of biopharmaceutical products. The course will also cover the legal and
ethical implications of their usage in medicine and pharmacy.
Learning outcomes
• Describe and discuss the basic principles of biotechnology.
• Explain and understand the fundamentals of molecular biotechnology.
148
•
•
•
Explain the different aspects of cell biochemistry.
Discuss and describe the various procedures in cell culture and fermentation
technologies.
Discuss the role of pharmacist in dispensing biotechnology products and ensuring the
quality of such products.
References
Watson, J.D., M. Gillman, J. Witkowski and M. Zoller (1992), Recombinant DNA
Second edition, Scientific American Books, Inc.
Desmond S.T., Nicholl (1994) An Introduction to Genetic Engineering.
Rasmussen, H. (1989) The cycling as an intracellular messenger, Scientific American,
October Issue,
Stevens, C.F. (1986) Modifying channel function. Nature, 319: 622. 20th February.
Baumgold, J. (1992) Muscarinic receptor-mediated stimulation of adenyl cyclase. Trend
in Pharmacological Sciences, 13: 339–340
Grommelin, D.J. and Sindelar, R.D. (eds) (1997) Pharmaceutical Biotechnology: An
indroduction for Pharmaceutical Scientists. Harwood Academic Publishers
Ibrahim Che Omar (1994) Pengantar Mikrobiologi Industri. Penerbit Universiti Sains
Malaysia.
Stewart, C.F. and Fleming, R.A. (1989). Biotechnology products: new opportunities and
responsibilities for the pharmacist. Am. J. Hosp.Pharm., 46 (suppl 2) S4 to S5.
United States Pharmacopeia (USP, 2000)
Beauchap Walters. Contemporary Issues In Bioethics. Wadsworth publishing Company,
Belmont, CA, USA
Bruce Weinstein. Ethical Issues in Pharmacy. Applied Therapeutics, Inc., Vancouver,
WA, USA.
8.2.4
HGT 221/3 Technology and Geographic Information
This course aims to describe concepts, process and application of technologies and
geographic information which include remote sensing, global positioning system, and
geographic information systems in solving spatial problems. The course emphasizes on
the application of digital remote sensing data in land use mapping and coastal zone
management. It also discusses the application of GIS and GPS in urban and regional
planning, business and service planning and assessment of socio-economic data in
solving spatial problem. The skill acquired from this course allows students to assess and
analyze spatial problems as well as look for solution using technology and geographic
information.
149
Learning outcomes
• Explain the capabilities of spatial information technology in obtaining and managing
spatial data and understand the spacing problem.
• Demonstrate the ability to apply GIS software in explaining the spatial pattern and
distribution.
• Identify and analyze problems and then applying the technology and spatial
information in solving the spacing problem.
References
Demers, M.N. (2005) Fundamentals of Geographic Information Systems, 3rd edition,
Chichester: John Wiley & Sons
Gibson, Paul (2000). Introductory remote sensing digital image processing and
applications. Routledge
Lillesand, T.M., Kiefer, R.W., and Chipman, J.W. (2004). Remote sensing and image
interpretation, 5th edition. Chichester:John Wiley & Sons
Longley, P.A., Goodchild, M.F., and Rhind, W.D. (2005) Geographic Information
Systems and Sciences, 2nd edition. Chichester: John Wiley & Sons
HGF 429/3 Hydrology of Catchment Area
This course emphasizes hydrology and its relationship with watery environment in the
catchment area. The course begins by examining the hydrology of slope, soil, infiltration;
evaporation and the impact of interference on the downstream catchment. Emphasis is
given to generating a stream, river ecology, precipitation and evaporation, water
resources and river pollution. Eco-hydrological aspects will be expanded to look for the
role of wetlands in flood control and water quality.
Learning outcomes
• to analyze complex problems and make justifiable judgments on complex interactions
between hydrological processes with other components in the hydrology system and
establish consciousness view on the earth's surface.
• to analyze and make decisions in solving problems related to the fields of other
physical geography.
References
Gordon, N, McMahon, T. A., Finlayson, B.L. (1992), Stream hydrology: An Introduction
for Ecologists, John Wiley and Sons.
Black, P.E., (1996), Watershed Hydrology, Lewis Publishers.
Grayson, R. and Bloschl, G., (2000), Spatial Patterns in Catchment Hydrology:
Observations and Modelling, Cambridge University Press.
150
Chow, V.T., Maidment, D. and Mays, L, (1988), Applied Hydrology, McGraw Hill.
8.2.5
School of Physics
ZCA 101/4 Physics I (Mechanics)
This course discusses the basic principles of mechanics and fundamental laws of physics
will be taught. Problem solving methods which relate to basic principles of mechanics
and fundamental laws of physics will be taught too.
Learning outcomes
• to apply the basic principles of mechanics and the laws of physics.
• to review and solve simple problems related to mechanical principles and basic laws
of physics.
• to review problems and find alternative solutions to solve simple problems.
References
Serway, R.A. and Jewett, J.W. (2008). Physics for scientists and engineers with modern
physics, 7th Edition. Thomson Brooks/Cole.
Halliday, D. and Resnick, R. (2008). Fundamental of Physics, 8th Edition. John Wiley &
Sons.
151
9.0
INDEX
Additives and Paper Properties, 123
Advanced Paper Technology – Instrumental Analysis for Pulp and Paper, 137
Advanced Technology of Coatings, 136
Air Pollution Control Technology, 98
Analytical Chemistry 1, 141
Basic Bio-resource Science and Technology, 129
Basic Coatings Technology, 128
Basic Ecology, 146
Bioanalysis I, 83
Bioanalysis II, 83
Biochemistry, 108
Biodiversity, 145
Biology for Technologist, 81
Bioprocess Instrumentation and Control, 88
Bioprocess Optimization and Simulation, 90
Bioprocess Research Project, 92
Bioproduct Development, 91
Bioreactor Operation, 85
Bio-resource as Industrial Raw Materials, 128
Bio-resource Based Products, 130
Bio-resource Technology Laboratory I, 138
Bio-resource Technology Laboratory II, 140
Bio-resource, Paper and Coatings Product Development, 133
Cell Biochemistry, 145
Chemical Food Analysis, 111
Chemical Process Calculations, 95
Chemistry for Technologist, 123
Chemodynamics, 104
Coatings Technology Laboratory II, 139
Coatings Process and Equipment, 134
Coatings Technology Laboratory I, 138
Computer Applications in Industry, 101
DNA and Metabolite Technology, 86
Downstream Process Technology, 88
Environmental Audit, 105
Environmental Bioprocess Technology, 93
Environmental Management, 106
Environmental Technology Laboratory, 102
Environmental, Safety and Health Legislation, 100
Enzyme Technology, 86
Equipment Design for Water Treatment, 98
Experimental Design with Computer Applications, 125
Fibres and Lignocellulosic Composite, 136
Final Year Food Research Project, 121
152
Final Year Research Project, 126
Food Bioprocess Technology, 89
Food Chemistry, 109
Food Commodity, 110
Food Industrial Training, 118
Food Ingredients, 114
Food Microbiology I, 113
Food Microbiology II, 114
Food Packaging, 119
Food Preservation Practical, 116
Food Preservation Principles, 116
Food Processing Practical, 117
Food Processing Technology, 117
Food Product Development, 118
Food Safety, 120
Fundamentals of Bioprocess Technology, 81
Furniture Manufacturing, 135
Hydrology of Catchment Area, 150
Industrial Microbiology, 82
Industrial Quality Management, 127
Industrial Training, 125, 127
Industrial Waste Management, 126
Industrial Wastewater Treatment Plant Design, 103
Instrumental Analysis of Food, 111
Introduction to Environmental Science, 94
Introduction to Environmental Technology, 94
Introduction to Food Science and Technology, 107
Issues in Bioprocess Technology, 87
Management of Halal Food, 115
Mass Transfer and Separation Processes, 100
Mathematics I, 124
Mathematics II, 125
Noise and Vibration Control Technology, 103
Nutrition, 109
Organic Chemistry 1, 143
Organic Chemistry II, 143
Paper Technology Laboratory I, 139
Paper Technology Laboratory II, 141
Pharmaceutical Biotechnology, 148
Physical Chemistry I, 142
Physical Chemistry II, 144
Physical Properties of Food, 112
Physics I (Mechanics), 151
Physiology and Nutrition of Microbes, 147
Primary Products Technology, 125
Process Fluid Mechanics, 97
153
Process Heat Transfer, 99
Pulp Production and Paper Recycling, 130
Quality Assurance and Safety of Bioprocess Products, 92
Quality Management of Food and Sensory Evaluation, 121
Raw Materials and Coatings Chemistry, 131
Renewable Biomass, 84
Society and Environment Project, 105
Statistics with Computer Applications, 123
Stock Preparation and Paper Making, 132
Technology and Geographic Information, 149
Thermodynamics, 97
Tissue Culture Technology, 148
Treatment and Management of Scheduled Waste, 102
Treatment and Management of Solid Waste, 96
Unit Operations Laboratory, 101
Unit Operations Practical, 107
Wood Engineering, 134
154
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Bachelor of Technology

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