Bachelor of Technology

Academic Session 2014/2015

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

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

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..………………………………………………. ix

1.0 INTRODUCTION

1.1 The History...... ……………………….... 1

1.2 Vision and Mission 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

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2.0 ACADEMIC SYSTEM AND GENERAL INFORMATION

2.1 Course Registration ...... …………………………...... 19

2.2 Interpretation of Unit/Credit/Course……………...... 26

2.3 Examination System………………………..……...….… 27

2.4 Unit Exemption...... ………………………… 31

2.5 Credit Transfer………………………………………….. 34

2.6 Academic Integrity.……………………………………… 36

2.7 USM Mentor Programme……………………………….. 39

2.8 Student Exchange Programme………………………… 40

Ownership of Students’ Theses and University’s 2.9 Intellectual Property…………………………………… 41

3.0 UNIVERSITY REQUIREMENTS

3.1 Summary of University Requirements…………………... 42

3.2 Bahasa Malaysia………………………………………… 43

3.3 English Language………………………………………... 44

3.4 Local Students - Islamic and Asian Civilisation/Ethnic 46 Relations/Core Entrepreneurship………………………...

3.5 International Students - Malaysian Studies/Option……... 47

3.6 Co-Curriculum/Skill Courses/Foreign Language 48 Courses/Options…......

4.0 SCHOOL REQUIREMENTS

4.1 Programmes in the School of Industrial Technology...... 52

4.1.1 Bioprocess Technology………………………….. 52

4.1.2 Environmental Technology ...... 52

4.1.3 Food Technology...... 53

4.1.4 Bioresource, Paper and Coatings Technology...... 53

4.2 List of Courses According to Semester

4.2.1 Bioprocess Technology...... 54

4.2.2 Environmental Technology...... 56

4.2.3 Food Technology...... 58

4.2.4 Bioresource, Paper and Coatings Technology...... 60

4.3 University Courses Registration Guideline...... 62

4.4 Industrial Training...... 62

4.5 Undergraduate Final Year Research Project...... 64

5.0 MINOR PROGRAMMES...... 65

6.0 FACILITIES

6.1 Laboratory Facilities for Undergraduate Teaching...... 68

6.2 Laboratory Support Facility...... 69

6.3 Computer Laboratory and Research Laboratory...... 69

6.4 Other Facilities...... 71

7.0 GENERAL INFORMATION

7.1 Industry-Community Advisory Panel (ICAP)...... 72

7.2 Student Affairs...... 73

7.2.1 Committee of Academic Staff-Student...... 73

7.2.2 Academic Advisor...... 74

7.2.3 Mentor-Mentee System and Counselling Service.. 74

7.3 Society of Industrial Technology...... 75

7.4 Prizes and Awards...... 75

7.4.1 Certificate of Dean's List...... 75

7.4.2 University Level...... 75

7.5 Research and Higher Degree Programmes...... 76

8.0 LIST AND DESCRIPTION OF COURSES

8.1 School of Industrial Technology

8.1.1 Bioprocess Technology...... 77

8.1.2 Environmental Technology...... 91

8.1.3 Food Technology...... 106

8.1.4 Bioresource, Paper and Coatings Technology..... 122

8.1.5 General Courses ...... 135

8.2 Courses from Other Schools

8.2.1 School of Chemical Sciences...... 139

8.2.2 School of Biological Sciences...... 141

8.2.3 School of Humanities...... 142

8.2.4 School of Physics...... 143

9.0 INDEX...... 145

10.0 STUDENTS’ FEEDBACK...... 148

ACADEMIC CALENDAR 2014/2015

FOR ALL SCHOOLS [EXCEPT THE SCHOOL OF MEDICAL SCIENCES & DENTAL SCIENCES] Registration for New Students/Orientation Week, 1 - 7 September 2014

SEM WEEK ACTIVITIES DATE 1 Monday, 08/09/14 - Friday, 12/09/14 2 Monday, 15/09/14 - Friday, 19/09/14 3 Teaching & Learning Period Monday, 22/09/14 - Friday, 26/09/14 4 (6 weeks) Monday, 29/09/14 - Friday, 03/10/14 5 Monday, 06/10/14 - Friday, 10/10/14 6 Monday, 13/10/14 - Friday, 17/10/14 7 Mid-Semester Break Saturday, 18/10/14 - Sunday, 26/10/14 8 Monday, 27/10/14 - Friday, 31/10/14 9 Monday, 03/11/14 - Friday, 07/11/14

10 Monday, 10/11/14 - Friday, 14/11/14

ONE 11 Teaching & Learning Period Monday, 17/11/14 - Friday, 21/11/14 12 (8 weeks) Monday, 24/11/14 - Friday, 28/11/14 13 Monday, 01/12/14 - Friday, 05/12/14 14 Monday, 08/12/14 - Friday, 12/12/14 15 Monday, 15/12/14 - Friday, 19/12/14 16 Revision Week Saturday, 20/12/14 - Sunday, 28/12/14 17 Monday, 29/12/14 - Friday, 02/01/15 Examinations 18 Monday, 05/01/15 - Friday, 09/01/15 (3 weeks) 19 Monday, 12/01/15 - Friday, 16/01/15 20-24 Inter-Semester Break (5 weeks) Monday, 19/01/15 - Sunday, 22/02/15 25 Monday, 23/02/15 - Friday, 27/02/15 26 Monday, 02/03/15 - Friday, 06/03/15 27 Monday, 09/03/15 - Friday, 13/03/15 28 Monday, 16/03/15 - Friday, 20/03/15 29 Monday, 23/03/15 - Friday, 27/03/15 30 Monday, 30/03/15 - Friday, 03/04/15 31 Teaching & Learning Period Monday, 06/04/15 - Friday, 10/04/15 32 (14 weeks) Monday, 13/04/15 - Friday, 17/04/15

33 Monday, 20/04/15 - Friday, 24/04/15 34 Monday, 27/04/15 - Friday, 01/05/15 TWO 35 Monday, 04/05/15 - Friday, 08/05/15 36 Monday, 11/05/15 - Friday, 15/05/15 37 Monday, 18/05/15 - Friday, 22/05/15 38 Monday, 25/05/15 - Friday, 29/05/15 39 Revision Week Saturday, 30/05/15 - Sunday, 07/06/15 40 Monday, 08/06/15 - Friday, 12/06/15 41 Examinations (3 weeks) Monday, 15/06/15 - Friday, 19/06/15 42 Monday, 22/06/15 - Friday, 26/06/15 43-45 Monday, 29/06/15 - Sunday, 19/07/15 46 Long Vacation/ *Teaching & Monday, 20/07/15 - Friday, 24/07/15 47 Industrial Training/ Learning Period Monday, 27/07/15 - Friday, 31/07/15

*KSCP 48 KSCP *Examinations Monday, 03/08/15 - Friday, 07/08/15 49-52 Monday, 10/08/15 - Sunday, 06/09/15

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ADMINISTRATIVE STAFF SCHOOL OF INDUSTRIAL TECHNOLOGY

DEAN

Professor Dr. Azhar Mat Easa

DEPUTY DEAN

Assoc. Prof. Dr. Assoc. Prof. Dr. Assoc. Prof. Dr. Norli Ismail Rosma Ahmad Norhashimah Morad (Research) (Academic) (Student Affairs and Networking)

PROGRAMME CHAIRMAN

Assoc. Prof. Dr. Nurul Huda Assoc. Prof. Dr. Liong Min Tze (Food Technology) (Bioprocess Technology)

Dr. Leh Cheu Peng Assoc. Prof. Dr. Mahamad Hakimi (Bioresource, Paper & Coatings Ibrahim Technology) (Environmental Technology)

Senior Assistant Assistant Administrative Research Officer Registrar Officer

Mr. Ahmad Salwan Mrs. Zuhaida Ariffin Mr. Che Ku Abdullah Abdul Wahab Che Ku Alam

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LIST OF STAFF

OFFICERS Room Number E-mail Phone Extension

DEAN Professor Dr. Azhar Mat Easa Main office [email protected] 2219 DEPUTY DEAN Assoc. Prof. Dr. Rosma Ahmad Main office [email protected] (Academic) 2260

Assoc. Prof. Dr. Norli Ismail Main office [email protected] (Research) 2268

Assoc. Prof. Dr. Norhashimah Morad Main office [email protected] (Student Affairs and Networking) 5200 PROGRAMME CHAIRMAN Assoc. Prof. Dr. Mahamad Hakimi 164B [email protected] Ibrahim 2511 (Environmental Technology)

Assoc. Prof. Dr. Liong Min Tze A305 [email protected] (Bioprocess Technology) 2114

Dr. Leh Cheu Peng 338 [email protected] (Bioresource, Paper & Coatings 2174 Technology)

Assoc. Prof. Dr. Nurul Huda 214 [email protected] (Food Technology) 2112 SENIOR ASSISTANT REGISTRAR Mr. Ahmad Salwan Abdul Wahab Main office [email protected] 2218 ASSISTANT ADMINISTRATIVE OFFICER

Mrs. Zuhaida Ariffin Main office [email protected] 4301

RESEARCH OFFICER Mr. Che Ku Abdullah Che Ku Alam Lab [email protected] Management 4305 Office

PROFESSOR Programme Room E-mail Number Phone Extension

Datuk Abdul Khalil BPCT 311 [email protected] Shawkataly, Prof. Dr. 2200

Abd. Karim Alias, Prof. Dr. FT CDAE/259 [email protected] 5984/2221

Azhar Mat Easa, Prof. Dr. FT Main Office/ [email protected] 242 2219/5207

Gulam Rusul Rahmat Ali, Prof. FT 024 [email protected] Dr. 2216

Mohd Omar Abd. Kadir, Prof. ET 105 [email protected] Dr. 5206

Norziah Mohd Hani, Prof. Dr. FT 241 [email protected] 2222

Othman Sulaiman, Prof. Dr. BPCT IPS/314 [email protected] 2929/2241

Rokiah Hashim, Prof. Dr. BPCT 312 [email protected] 5217

Rozman Hj. Din, Prof. Dr. BPCT BPI Office/ [email protected] 349 2686/2240

Teng Tjoon Tow, Prof. Dr. ET 151 [email protected] 2215

Wan Rosli Wan Daud, Prof. BPCT 315 [email protected] Dr. 2354

BPCT: Bioresource, Paper & Coatings Technology; FT: Food Technology; ET: Environmental Technology; BT: Bioprocess Technology

CDAE : Centre for Academic Excellence and Student Advisory & Development IPS : Institute of Postgraduate Studies BPI : Institutional Development Division

ASSOCIATE PROFESSOR Programme Room E-mail Number Phone Extension Abbas Fadhl Mubarek Al- ET 122 [email protected] Karkhi, Dr. 5213

Baharin Azahari, Dr. BPCT 310 [email protected] 5215

Fazilah Ariffin, Dr. FT 240 [email protected] 5208

Liong Min Tze, Dr. BT A305 [email protected] 2114

Mahamad Hakimi Ibrahim, Dr. ET 164B [email protected] 2511

Norhashimah Morad, Dr. ET Main office/ [email protected] 149 5200/2236

Norli Ismail, Dr. ET Main office/ [email protected] 164H 2268/2824

Nurul Huda, Dr. FT 214 [email protected] 2112

Poh Beng Teik, Dr. BPCT 332 [email protected] 2202

Rajeev Bhat, Dr. FT 220 [email protected] 5212

Rosma Ahmad, Dr. BT Main office/ [email protected] A402 2260/2118 BPCT: Bioresource, Paper & Coatings Technology; FT: Food Technology; ET: Environmental Technology; BT: Bioprocess Technology

SENIOR LECTURER Programme Room E-mail Number Phone Extension Arniza Ghazali, Dr. BPCT 326 [email protected] 5219

Cheng Lai Hoong, Dr. FT 238 [email protected] 5209

Harlina Ahmad, Dr. ET 164D [email protected] 2537

Husnul Azan Tajarudin, Dr BT A406 [email protected] 6194

Japareng Lalung, Dr ET 116 [email protected] 2108

Lee Chee Keong, Dr. BT A302 [email protected] 2224

Leh Cheu Peng, Dr. BPCT 338 [email protected] 2147

Maizura Murad, Dr. FT 237 [email protected] 6216

Mardiana Idayu Ahmad, Dr. ET 150 mardianaidayu@usm. my 2214 Mazlan Ibrahim, Dr. BPCT 341 [email protected] 2204

Mohd Firdaus Yhaya, Dr BPCT 342 [email protected] 5216

Mohd Rafatullah Lari, Dr. ET 129 [email protected] 2111

Noor Aziah Serri, Dr BT A405 [email protected] 6195

BPCT: Bioresource, Paper & Coatings Technology; FT: Food Technology; ET: Environmental Technology; BT: Bioprocess Technology

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SENIOR LECTURER Programme Room E-mail Number Phone Extension Rabeta Mohd Salleh, Dr. FT 219 [email protected] 5211

Syahariza Zainul Abidin, Dr FT 211 [email protected] 2223

Syahidah Akmal Muhammad, ET DCC/118 syahidah_muhammad@ Dr usm.my 2442/5987

Sufia Hena, Dr. BT A304 [email protected] 5213

Tajul Aris Yang, Dr. FT 235 [email protected] 5210

Tay Guan Seng, Dr. BPCT 339 [email protected] 2201

Uthumporn Utra @ Sapina FT 261 [email protected] Abdullah, Dr. 2220

Wan Nadiah Wan Abdullah, BT A403 [email protected] Mrs. 2113

Widad Fadhullah, Dr. ET 152 [email protected] 5202

Yusri Yusup, Dr. ET 164C [email protected] 5201

LECTURER Programme Room E-mail Number Phone Extension Effarizah Mohd Esah, Dr. FT 212 [email protected] 6286

Wan Zafira Ezza Wan Zakaria, BT 336 [email protected] Ms. 5218

Muhammad Izzuddin Syakir ET 128 [email protected] Ishak, Dr. 2110

BPCT: Bioresource, Paper & Coatings Technology; FT: Food Technology; ET: Environmental

Technology; BT: Bioprocess Technology xiii

ASSOCIATE LECTURER CENTRE E-mail Phone Extension Badrul Hisham Yahaya, Dr. AMDI [email protected] 04-562 2539

Doblin Anak Sandai, Dr. AMDI [email protected]. edu.my 04-562 2386

Mervyn Liew Wing On, Dr. AMDI [email protected] 04-562 4863

Muhammad Amir Yunus, Dr. AMDI [email protected] 04-562 2560

Rafeezul Mohamed, Dr. AMDI [email protected] 04-562 2541

Tan Jun Jie, Dr. AMDI [email protected] 04-562 2242

Gan Chee Yuen, Dr. CAATS [email protected] 4261

Mohd Nazri Ismail, Dr. DCC [email protected] 4261

Eugene Ong Boon Beng, Dr. INFORMM [email protected] 4871

Khoo Boon Yin, Dr. INFORMM [email protected] 4819

Lai Ngit Shin, Dr. INFORMM [email protected] 4862

Leow Chiuan Herng, Dr. INFORMM [email protected] 4886

Lim Theam Soon, Dr. INFORMM [email protected] 4852

Ong Ming Thong, Dr. INFORMM [email protected] 4821

DCC: Doping Control Centre; INFORMM: Institute for Research in Molecular Medicine; AMDI: Advanced Medical and Dentistry Institute; CAATS: Centre for Advanced Analytical Toxicology Services.

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ASSOCIATE LECTURER CENTRE E-mail Phone Extension Sasidharan Sreenivasan, Dr INFORMM [email protected] 4820

Tye Gee Jun, Dr INFORMM [email protected] 4878 DCC: Doping Control Centre; INFORMM: Institute for Research in Molecular Medicine; AMDI: Advanced Medical and Dentistry Institute

RESEARCH OFFICER Room Phone E-mail Number Extension

Rizol Md. Arif, Mr. 137 5204 [email protected]

TECHNICAL STAFF Room/Lab. Phone E-mail Number Extension Senior Assistant Science Officer Khairul Azhar Jaafar LMO 2669 [email protected]

Room/Lab. Phone E-mail TECHNICAL STAFF Number Extension Chief Lab Assistant Md. Fadil Ismail LMO 4304 [email protected] Sadali Othman LMO 4304 [email protected]

Laboratory Manager Azmaizan Yaakub (BT) A201 6288 [email protected] Abdul Rahim Md. Sarid (FT) 137 2991 [email protected] Noraida Bukhari (BPCT) 333 3051 [email protected] Teh Siew Hong (ET) 262 2213/2365/ [email protected] 5977 Senior Lab Assistant

Abu Mangsor Mat Sari 031 2174 [email protected] Ahmad Yahya 340 3013 [email protected]

Senior Lab Assistant Maarof Salleh 243 2269 [email protected] Shamsul Zoolkifli 331 2189 [email protected]

Lab Assistant Abdul Ghoni Ruslan 206 2178/2369 [email protected] Abdul Shukor Ismail 172 4304 [email protected] Alfenddi Jamaluddin 119 2368 [email protected] Azlisufryzal Bunizar 352 2263 [email protected] Mazlan Mohamad Jakeri 144 2247 [email protected] Mazura Md Nayan 255 2990 [email protected] Mohd Firdaus Mohd Adnan 022 2326 [email protected] Munir Mohamad 031 3893 [email protected] Najmah Hamid A205 6287 [email protected] Noorhasni Othman 308 2335 [email protected] Ravi a/l Vinayagamuertty 154 6142 [email protected]

Technician Abdul Muluk Tajudin 049 2324 [email protected] Zahidil Aswad Rodzee 049 2324 [email protected]

GENERAL ADMINISTRATIVE STAFF STAFF Phone Extension E-mail 2217/2585/6024/ General Office 5220 - Executive Secretary Juliana Jaafar 2219 [email protected]

Senior Administrative Assistant Mohd Yusoff Ismail 3886 [email protected] Salmah Ismail 2217 [email protected]

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Administrative Assistant Fauziah Ismail 6024 [email protected] Massri Majid 6024 [email protected] Nazariah Nordin 5220 [email protected] Noor’Azila Abdul Aziz 5220 [email protected] Noor Faizura Mohd Fadzal 2217 [email protected] Omar Ahmad 2585 [email protected] Ruhaiza Abu Bakar 2585 [email protected]

Office General Assistant Mohd Suhaimi Sabu 6065 [email protected]

General Staff Mohamad Muzakkir Mahmad Sallih 6065 [email protected]

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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 2014/2015. 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 Wood, Paper and Coatings Technology. The Environmental Technology programme was later introduced in 1999/2000 Academic Session. In the 2001/2002 Academic Session, Polymer Technology and 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, Wood, Paper and Coatings Technology programme was renamed Bioresource, Paper and Coatings Technology programme in 2002/2003 and the Bioprocess Technology programme was introduced in 2008/2009 Academic Session.

1.2 Vision and Mission 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, Bioresource, 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 Bachelor of Technology (Honours) (Food) o Bachelor of Technology (Honours) (Bioresource, Paper and Coatings) o Bachelor of Technology (Honours) (Environmental) o 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 (Bioresource, 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 12 weeks. This training is aimed at exposing the students to actual working practice and atmosphere of the industry. 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 Bioresource, 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. Acquire the knowledge and skills in the area of technology specialized (Knowledge) 2. Exhibit extensive technical skills in the area of specialization (Technical Skill, Practical Skill, Psychomotor) 3. Identify and resolve issues and problems in a critical, creative and innovative manner (Thinking Skill and Scientific Approach) 4. Acquire the skill to Communicate effectively in all walks of life (Communication Skill) 5. Display a sense of responsibility and master social skills (Social and Responsibility Skill) 6. Understand and manage the industry in a professional and ethical manner (Professionalism, Value, Attitude and Ethics) 7. Manage current information and recognize the importance of lifelong learning (Lifelong Education and Information Management) 8. Acquire entrepreneurial knowledge base for career development (Management and Entrepreneurship Skill) 9. Function effectively as an individual and in a team with the ability to lead (Leadership Skill)

1.6 Applications of Soft Skills The tables below provide the matrix for the application of soft skills in the respective programmes.

a. Bachelor of Technology (Honours) (Food)

No Code Course Skill Teamwork Moral

Critical Thinking Critical –

Leadership Skill Leadership Entrepreneurship Entrepreneurship

–

Communication skill Communication –

– Lifelong Learning and Lifelong Learning TS

Professional Ethics and Professional –

– – and Solving Problem LS KK Information Management CS CTPS LL EM 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 / / / 5 LSP 300/2 Academic English / / Scientific and 6 LSP 402/2 / / Medical English Co-curriculum/ 7 Other language/ Skill /Option courses CORE COURSE Introduction to Food 1 IMK 103/2 Science and / Technology 2 IMK 105/2 Biochemistry /

Chemical Process 3 IEK 101/3 / Calculations Statistics with 4 IUK 108/4 Computer / Applications 5 KOT 121/3 Organic Chemistry 1 / / / 6 IUK 191/4 Mathematics 1 / 7 IMG 103/3 Food Chemistry /

8 IMG 111/3 Food Microbiology I /

Introduction to Food 9 IMK 106/2 / Engineering Physics I 10 ZCA 101/4 / / (Mechanics) Chemical Food 11 IMG 203/3 / Analysis Food Microbiology 12 IMG 222/3 / / / II Processing Technology of Plant 13 IMG 224/4 / Based-Food Products Unit Operation in 14 IMK 225/3 / Food Processing Instrumental 15 IMG 204/3 / / Analysis of Food Processing Technology of 16 IMG 223/4 / Animal Based-Food Products Food Sensory 17 IMG 322/2 / / / / Evaluation Food Quality 18 IMK 316/3 Management and / / /

Food Regulations 19 IMK 319/3 Nutrition /

Food Technology 20 IMA 321/6 / / / Industrial Training Food Technology 21 IMA 411/8 / / Research Project Food Product 22 IMK 404/3 / / / Development 23 IMK 407/3 Food Safety / / / / ELECTIVE COURSE Fundamentals of 1 IBK 104/3 Bioprocess / /

Technology 2 IBG 214/4 Enzyme Technology / /

Food Bioprocess 3 IBK 316/3 / / / Technology Analytical 4 KAT 141/3 / Chemistry I 5 KFT 131/3 Physical Chemistry I / Physical Properties 6 IMK 209/2 / / of Food Management of 7 IMK 213/3 / Halal Food 8 IMK 221/3 Food Ingredients /

Post Harvest 9 IMK 226/2 Technology of Fruits /

and Vegetables 10 IMK 320/3 Functional Foods / / /

11 IMG 405/3 Food Packaging / /

Food Borne 12 IMK410/3 / Pathogens Primary Products 13 IMK 421/2 / / / / / Technology Experimental Design 14 IUK 208/3 / and Computer Industrial Waste 15 IUK 303/3 / / Management

b. Bachelor of Technology (Honours) (Bioresource, Paper and Coatings)

No Code Course Skill Teamwork Moral

Critical Thinking Critical –

Leadership Skill Leadership Entrepreneurship Entrepreneurship

–

Communication skill Communication –

– Lifelong Learning and Lifelong Learning TS

Professional Ethics and Professional –

– – and Solving Problem LS KK Information Management CS CTPS LL EM 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 / / /

5 LSP 300/2 Academic English / /

Scientific and 6 LSP 402/2 / / Medical English Co-curriculum/ 7 Other language/ Skill

/Option courses CORE COURSE Bioresource as 1 IWK 100/2 Industrial Raw / /

Materials Basic Coatings 2 IWK 101/4 / Technology

Basic Bioresource 3 IWK 102/4 Science and /

Technology Pulp Production and 4 IWK 103/4 / Paper Recycling Bioresource Based 5 IWK 105/4 / Products Statistics with 6 IUK 108/4 Computer /

Applications 7 IUK 191/4 Mathematics 1 /

Chemical Process 8 IEK 101/3 / Calculations Raw Materials and 9 IWK 201/4 / / Coatings Chemistry Stock Preparation 10 IWK 203/4 / and Papermaking Additives and Paper 11 IWK 205/3 / Properties Coatings 12 IWA 281/2 Technology / /

Laboratory I Bioresource 13 IWA 282/2 Technology / / /

Laboratory I Paper Technology 14 IWA 283/2 / Laboratory I Coatings Process and 15 IWK 301/3 / Equipment Coatings 16 IWA 381/2 Technology / /

Laboratory II Bioresource 17 IWA 382/2 Technology / /

Laboratory II Paper Technology 18 IWA 383/2 / / Laboratory II Bioresource, Paper and Coatings 19 IWA 313/8 / / / Technology Research Project Bioresource, Paper and Coatings 20 IWA 404/6 / / / / Technology Industrial Training ELECTIVE COURSE Process Fluid 1 IEK 108/3 / Mechanics Analytical 2 KAT 141/3 / Chemistry I

3 KOT 121/3 Organic Chemistry I /

4 IBK 212/2 Renewable Biomass / /

Experimental Design 5 IUK 208/3 with Computer /

Application 6 IUK 291/4 Mathematics II /

Industrial Waste 7 IUK 303/3 / / Management Industrial Quality 8 IUK 304/3 / / / / / Management Bioresource, Paper and Coatings 9 IWK 204/3 / / / Product Development Furniture 10 IWK 304/3 / / Manufacturing Advanced 11 IWK 305/2 Technology of / / Coatings Fibre and 12 IWK 306/2 Lignocellulosic / Composite Advanced Paper Technology - 13 IWK 307/2 Instrumental / / Analysis For Pulp and Paper

c. Bachelor of Technology (Honours) (Environmental)

No Code Course Skill Teamwork Moral

Critical Thinking Critical –

Leadership Skill Leadership Entrepreneurship Entrepreneurship

–

Communication skill Communication –

– Lifelong Learning and Lifelong Learning TS

Professional Ethics and Professional –

– – and Solving Problem LS KK Information Management CS CTPS LL EM 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 / / /

5 LSP 300/2 Academic English / /

Scientific and 6 LSP 402/2 / / Medical English Co-curriculum/ 7 Other language/ Skill

/Option courses CORE COURSE Introduction to 1 IEG 101/3 Environmental / /

Science Chemical Process 2 IEK 101/3 / Calculations Introduction to 3 IEG 104/3 Environmental / /

Technology 4 IUK 191/4 Mathematics I /

Statistics with 5 IUK 108/4 Computer /

Applications Process Fluid 6 IEK 108/3 / Mechanics Environmental, 7 IEK 115/3 Safety and Health / /

Legislation Computer 8 IEA 216/3 Applications in /

Industry Process Heat 9 IEK 212/3 / Transfer Treatment and 10 IEK 218/3 Management of / /

Solid Waste Air Pollution Control 11 IEK 205/3 / / Technology Mass Transfer and 12 IEK 213/3 / Separation Processes Treatment and 13 IEK 219/3 Management of / /

Scheduled Waste Unit Operations 14 IEA 201/2 / / Laboratory Environmental 15 IEA 300/3 Technology / / / /

Laboratory Environmental 16 IEA 304/6 Technology / / / / /

Industrial Training

Environmental 17 IEA 313/8 Technology / /

Research Project Noise and Vibration 18 IEK 307/3 / Control Technology Industrial Wastewater 19 IEK 308/3 / / / Treatment Plant Design Equipment Design 20 IEK 411/3 / / for Water Treatment ELECTIVE COURSE Industrial 1 IBG 111/3 / / / Microbiology Society and 2 IEA 112/3 / / / Environment Project Chemistry for 3 IUK 107/4 / / Technologist Environmental 4 IEA 202/2 / / Bioindicators Environmental 5 IEK 217/3 / / / Management Experimental Design 6 IUK 208/3 with Computer /

Applications 7 IUK 291/4 Mathematics II /

8 IEK 409/3 Chemodynamics /

Environmental 9 IEG 301/3 / / Forensics 10 IEK 315/3 Indoor Environment / /

11 IEK 414/3 Environmental Audit / /

12 BOM 112/4 Basic Ecology / / /

Geographic 13 HGT 321/3 Information / /

Technology Hydrology of 14 HGF 429/3 / / / Catchment Area

d. Bachelor of Technology (Honours) (Bioprocess)

No Code Course Skill Teamwork Moral

Critical Thinking Critical –

Leadership Skill Leadership Entrepreneurship Entrepreneurship

–

Communication skill Communication –

– Lifelong Learning and Lifelong Learning TS

Professional Ethics and Professional –

– – and Solving Problem LS KK Information Management CS CTPS LL EM 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 / / / 5 LSP 300/2 Academic English / / Scientific and 6 LSP 402/2 / / Medical English Co-curriculum/ 7 Other language/ Skill /Option courses CORE COURSE Chemical Process 1 IEK 101/3 / Calculations Statistics with 2 IUK 108/4 Computer / Applications Biology for 3 IBG 102/3 / Technologists Fundamentals of 4 IBK 104/3 Bioprocess / /

Technology Process Fluid 5 IEK 108/3 / Mechanics Cellular 6 BOI 103/3 / / Biochemistry Industrial 7 IBG 111/3 / Microbiology 8 IBG 112/3 Bioanalysis 1 / / Process Heat 9 IEK 212/3 / Transfer DNA and Metabolite 10 IBG 205/3 / / / Technology 11

11 IBG 211/3 Bioanalysis II / / Experimental Design 12 IUK 208/3 with Computer / Applications 13 IBG 213/4 Bioreactor Operation / / / 14 IBG 214/4 Enzyme Technology / /

Issues in Bioproses 15 IBK 312/3 / / / Technology Bioprocess 16 IBK 313/2 Instrumentation and / / / Control Downstream Process 17 IBK 314/3 / / Technology Bioprocess 18 IBK 307/3 Optimization and /

Simulation Bioprocess 19 IBA 304/6 Technology / / / / Industrial Training Bioproduct 20 IBK 402/4 / / / / Development Bioprocess Research 21 IBA 404/8 / / / / / Project Quality Assurance 22 IBK 411/3 and Safety of / /

Bioprocess Products ELECTIVE COURSE Practical in Cell and 1 IBA 206/3 Tissue Culture / /

Technology Fundamentals of 2 IBG 215/3 Stem Cell / /

Technology Society and 3 IEA 112/3 / / Environment Project 4 IUK 191/4 Mathematics I /

Computer 5 IEA 216/3 Applications in / /

Industry Mass Transfer and 6 IEK 213/3 / Separation Processes Management of 7 IMK 213/3 / Halal Food 8 IBK 212/2 Renewable Biomass / / Food Bioprocess 9 IBK 316/3 / / / Technology

Environmental 10 IBK 412/3 Bioprocess / / / Technology Practical in 11 IBA 405/3 Downstream / /

Processing Practical in 12 IBA 417/3 / / Bioreactor System Industrial Waste 13 IUK 303/3 / / Management Industrial Quality 14 IUK 304/3 / / Management Analytical 15 KAT 141/3 / Chemistry I

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 (Bioresource, 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. Students will be assigned to various organisations for a full time industrial training for a period of 12 weeks (one whole normal semester). In the final year, students are required to complete a 2-semesters research project under the supervision of one academic staff.

1.8 Type of Programmes

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.

(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 Bioresource, Paper & Coatings Technology (3 ½ year programme)

Type of Courses Course Code Number of Units Classification Normal Minor program program School Requirements  Core Courses T 72 72  Elective Courses E 30 10  Minor Courses M 0 20 University Requirements U 18 18 Minimum Total Unit Requirement 120 120

Food Technology and Bioprocess Technology (4 year programme)

Number of Units Type of Courses Course Code Normal Classification Minor program program School Requirements  Core Courses T 77 77  Elective Courses E 33 13  Minor Courses M 0 20 University Requirements U 20 20 Minimum Total Unit Requirement 130 130

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. (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 (7 or 8 semesters) of the residential requirement for the programme of study and has not exceeded the maximum period of study (12 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).

(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.

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 Year Status Unit I II III Final Food (Elective/Minor) 110 - 130 0 - 35 36 - 72 73 - 109 graduation Bioproses unit (Elective/Minor)

Major Graduation Year Status Unit I II III Final Environmental (Elective/Minor) 105 - 120 0 - 34 35 - 70 71 - 104 graduation Bioresource, Paper unit & Coatings (Elective/Minor)

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

Level: 1 = Level 100 course 2 = Level 200 course 3 = Level 300 course 4 = Level 400 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 = Bioresource, Paper & Coatings U = General

I = School of Industrial Technology B = School of Biological Sciences K = School of Chemical Sciences A = School of Management

2.0 ACADEMIC SYSTEM AND GENERAL INFORMATION

2.1 Course Registration

Registration of courses 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. Signing 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 Students

Student Data & Records Section (SDRP) Academic Management Division Registry (Level 1, Chancellory Building)

Tel. No. : 04-6532925/3169/4194 Fax No. : 04-6574641 Website : http://registry.usm.my/updr

The SDRP office is the Secretariat/Manager/Coordinator of course registration for the Bachelor Degree and Diploma Programme of the University.

Further inquiries regarding 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 on-line course registration. The registration is done directly through the Campus Online portal (https://campusonline.usm.my). Only students whose academic status is active 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 results of Semester 2 of 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 the Semester 1 ‘Provisional’ examination results are 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 Revision Week of every semester and

19 will be displayed on the Schools/Centres/Hostels’ bulletin board and in the USM’s official website.

Under E-Daftar, students can register for 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 pre-registration application is successful.

(ii) Access to E-Daftar System

a. E-Daftar System can be accessed through the Campus Online portal (https://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 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. The E-Daftar system can only be accessed for a certain period of time. g. Guidelines to register/gain access to the E-Daftar portal are available at the Campus Online portal’s main page.

(iii) Online Course Registration (OCR) in Schools/Centres

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 registering their courses during the E-Daftar period 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.

The official period for OCR normally starts on the first day of the semester (without the penalty charge of RM50.00). After this official date, the registration will be considered late. (The penalty of RM50.00 will be

imposed if no reasonable excuse is given.) During the non-penalty period, OCR will be conducted at each School. After Week Six, all registration, including adding and dropping of 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 to 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 Programme 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 is stated below:

Academic Status Minimum Unit Maximum Unit Active 9 21 P1 9 12 P2 9 10

- Determination of academic status in a semester is based on the students’ academic performance in the previous semester (Grade Point Average, GPA):- 21

* GPA 2.00 & above = Active Academic Status * GPA 1.99 & below = Probation Academic Status (P1/P2) - Students who meet the minimum period of residency (6 semesters for a 3 year programme, 7 semesters for a 3.5 year programme or 8 semesters for a 4 year 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 = Core courses Grade and number of units E = Elective courses obtained from these courses M = Minor courses are considered for graduation U = University courses

Two (2) other course codes are:- Y = audit courses Z = prerequisite courses

Grade and number of units obtained from these courses are not considered for graduation.

(iv) Advice and approval of the Academic Advisor. - Approval from the Academic Advisor is required for students under Probation status before they are allowed to register during the OCR period. Probation students cannot access 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 for which they have achieved a grade 'C' and above.

2.1.5 Information/Document Given To All Students Through Campus Online Portal (https://campusonline.usm.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 by 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.

2.1.6 Registration of Language and Co-Curriculum Courses

(a) Registration of Language courses through E-Daftar is allowed.

 However, if any problem arises, registration for language courses can still be carried out/updated during the official period of OCR at the office of the School of Languages, Literacies & Translation.

 All approval/registration/dropping/adding of language courses is under the responsibility and administration of the School of Languages, Literacies & Translation.

 Any problems related to the registration of language courses can be referred to the School of Languages, Literacies & Translation. The contact details are as follows:-

General Office : 04-6535242/ 5243/5248 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 : 04-5995407 : 04-5996385 Health Campus Programme Chairperson : 09-7671252

(b) 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. Co-curriculum courses will be included in the students’ course registration account prior to the E-Daftar activity, if their pre-registration application is successful.

 All approval/registration/dropping/adding of the co-curriculum courses is under the responsibility and administration of :- Director of the Centre for Co-Curriculum Programme, Main Campus (04-6535242/5243/5248) Coordinator of the Co-Curriculum Programme, Engineering Campus (04-5995097/6385)

Coordinator of the Co-Curriculum Programme, Health Campus (09-7677547)

(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 imposed.

2.1.7 Registration of ‘Audit’ Courses (Y code)

Registration for the ‘Audit’ course (Y code) is not allowed in the E-Daftar. It can only be done 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 directly from the School. Approval from the lecturers of the courses to be audited and the Dean/Deputy Dean (Academic) (signed and stamped) in the course registration form is required.

Registration of ‘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 Courses (Z code)

Registration of the Prerequisite courses (Z code) is included in the total registered workload (units). 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 unless with valid reasons. 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 acceptable.

(ii) Application to add a course after the third week will not be considered, except for special cases approved by the University.

2.1.10 Dropping of Courses

Dropping of courses 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 submitted to the general office of the School/Centre which is responsible for offering the courses involved. (ii) Students who wish to drop a language course must obtain the signature and stamp of the Dean of the School of Languages, 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 wishes to drop if the student is not serious, such as poor attendance record at lectures, tutorials and practical, as well as poor performance in course work. The student will be barred from sitting for the examination and will be given grade 'X' and is not allowed to repeat the course during the Courses during the Long Vacation (KSCP) period.

2.1.11 Course Registration Confirmation Slip

The course registration confirmation slip that has been printed / obtained after registering the course should be checked carefully to ensure there are no errors, especially the code type of the registered courses. Any data errors for course registration must be corrected immediately whether during the period of E-Daftar (for students 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 (https://campusonline.usm.my).

Students are advised to always check all the information displayed on this website.

- The office of the Student Data & Records Section must be notified of 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).

- The office of the Student Data & Records Section must be notified of any application/notification for correction of academic data such as information on Major, Minor, MUET result and the course code. 25

- The office of the Examination and Graduation Section must be notified of any application/notification for correction of the examination/results data.

2.1.13 Academic Advisor

Each School will appoint an Academic Advisor for each student. Academic Advisors comprise 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 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 Probation status (P1/P2) should obtain 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/Course

2.2.1 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 Language Proficiency week for 13 – 14 hours in one semester Industrial Training/ 1 unit is equivalent to 2 weeks of training. Teaching Practice

Based on the requirements of Malaysian Qualifications Framework (MQF):

One unit is equivalent to 40 hours of student learning time

[1 unit = 40 hours of Student Learning Time (SLT)]

2.2.2 Accumulated Credit Unit

Units registered and passed are known as credits. To graduate, students must accumulate the total number of credits stipulated for the programme concerned.

2.3 Examination System

Examinations are held at the end of every semester. Students have to sit for the examination of the courses they have registered for. 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 have registered for. 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.

2.3.1 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

2.3.2 Barring from Examination

Students will be barred from sitting for the final examination if they do not satisfy the course requirements, such as absence from lectures and tutorials of at least 70%, and have not completed/fulfilled the required components of coursework. Students will also be barred from sitting for the final examination if they have not settled the academic fees. A grade 'X' would be awarded for a course for which a student is barred. Students will not be allowed to repeat the course during the Courses during the Long Vacation (KSCP) period.

2.3.3 Grade Point Average System

Students’ academic achievement for registered courses will be graded as follows:-

Alphabetic A A- B+ B B- C+ C C- D+ D D- F Grade Grade 4.00 3.67 3.33 3.00 2.67 2.33 2.00 1.67 1.33 1.00 0.67 0 Points

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 achievement of students in any semester is 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 another during the years of study.

The formula to compute GPA and CGPA is as follows:-

∑ 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:-

Course Unit Grade Point (GP) Grade (G ) Total GP Semester I ABC XX1 4 3.00 B 12.00 ABC XX2 4 2.33 C+ 9.32 BCD XX3 3 1.67 C- 5.01 CDE XX4 4 2.00 C 8.00 EFG XX5 3 1.33 D+ 3.99 EFG XX6 2 2.67 B- 5.34 20 43.66

GPA = 43.66 = 2.18 20

Course Unit Grade Point (GP) Grade (G ) Total GP Semester II ABC XX7 3 1.00 D 3.00 ABB XX8 4 2.33 C+ 9.32 BBC XX9 4 2.00 C 8.00 BCB X10 4 2.67 B- 10.68 XYZ XX1 3 3.33 B+ 9.99 18 40.99

GPA = 40.99 = 2.28 18

CGPA = Total Accumulated GP = 43.66 + 40.99 = 84.65 = 2.23 Total Accumulated Unit 20 + 18 38

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.

2.3.4 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. 29

(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.

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 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

(i) Students are allowed to register for a maximum of 3 courses and the total number of units registered must not exceed 10.

(ii) 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

(iii) 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 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.

(iv) Graduating students (those who have fulfilled the graduation requirements) in the second semester are not allowed to register for KSCP.

2.3.5 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.

2.3.6 Termination of Candidature

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 does not satisfy and fulfil the accumulated minimum credits.

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 the examination without valid reasons), as well as medical reasons can be disqualified from pursuing his/her studies.

2.3.7 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 approximately one month after final examination.

Enquiries regarding full results (grade) can be made through the Tele- academic line: (600-83-7899), Campus Online Portal and short message service (SMS). The results 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

2.4.1 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 graduation purposes. Only passes or course grades accumulated or acquired in USM will be included in the calculation of the Cumulative Grade Point Average (CGPA) for graduation purposes.

2.4.2 Regulations and Implementation of Unit Exemption

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 have 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 a student has undergone industrial training during the period of diploma level study, the student must have work experience for at least one year. The students are also required to produce a 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.

IPTS (Private Institution of Higher Learning) USM Supervised/External Diploma Graduates:

 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 the School that offers the programme) with the IPTS.

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 exemption, 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 Section 2.5.

(iii) The total maximum unit exemption allowed should not exceed one third of the total unit requirement for graduation.

2.4.3 Total Number of Exempted Semesters

Semester exemption is based on the total unit exempted as below:-

Total Unit Exempted Total Semester Exempted 8 and below None 9 – 32 1 33 to 1/3 of the 2 total units for graduation

2.4.4 Application Procedure for Unit Exemption

Any student who would like to apply for unit exemption is required to complete the Unit Exemption Form which can be obtained from the Examination & Graduation Section or the respective Schools.

The form must be approved by the Dean of the School prior to submission to the Examination & Graduation Section for consideration and approval.

2.5 Credit Transfer

Credit transfer is defined as the recognition of a total number of credits obtained by USM students taking courses in other IPTAs (Public Institution of Higher Learning) within the period of study at USM, and is combined with credits obtained at USM to fulfil unit requirement for his/her programme of study. The transferred examination result or grades obtained in courses taken at other IPTAs will be combined in the Cumulative Grade Point Average (CGPA) calculation.

(a) 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 IPTAs.

USM full-time diploma level students who would like to attend specific diploma level courses at other IPTAs.

(b) Specific Conditions

(i) Basic and Core Courses

Credit transfer can only be considered for credits obtained from other courses in other IPTAs that are equivalent (at least 50% of the content is the same) with the courses offered by the programme.

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.

(ii) Elective or Option Courses

Students may attend any appropriate courses in other IPTAs subject to permission from the School as well as the approval of other IPTAs.

The transferred credits are credits obtained from courses at other IPTAs. No course equivalence condition is required.

(iii) Minor Courses

For credit transfer of minor courses, the School should adhere to either conditions (i) or (ii), and take into account the programme requirement.

1) The total maximum units transferred should not exceed one third of the total number of units for the programme. 2) Credit exemption from other IPTAs can be considered only once for each IPTA.

3) The examination results obtained by a student taken at other IPTAs will be taken into account for graduation purposes. Grade obtained for each course will be combined with the grades obtained at USM for CGPA calculation.

4) Students who have applied and been approved for credit transfer are not allowed to cancel the approval after the examination result is obtained. 5) Students are required to register for courses at other IPTAs 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.

6) USM students attending courses at other IPTAs and if failed in any courses are allowed to re-sit the examination if there is such provision in that IPTA.

7) If the method of calculation of examination marks in the other IPTAs is not the same as in USM, a grade conversion method will be carried out according to the existing scales.

8) USM students who have registered for courses at other IPTAs but have decided to return to study in USM must adhere to the existing course registration conditions in USM.

2.5.1 Application Procedure for Attending Courses/Credit Transfer

USM students who would like to attend courses/credit transfer at other IPTAs should apply using the 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 IPTAs for consideration.

2.6 Academic Integrity

'Integrity without knowledge is weak and useless, and knowledge without integrity is dangerous and dreadful.' - Samuel Johnson

USM students not only have to adhere firmly to basic values and integrity, but also understand the purpose and meaning of a university education. The most essential values in academia are rooted in the principles of truth- seeking in knowledge and honesty including one’s own rights and intellectual property. Thus, students must bear the responsibility of maintaining these principles in all work done in their academic endeavours.

Academic dishonesty means a student violates the fundamental purpose of preserving and maintaining the integrity of university education and USM will not compromise in this matter. The following are examples of practices or actions that are considered dishonest acts in academic pursuit.

(a) Cheating

Cheating in the academic context includes copying in examinations, unauthorised or dishonest use of information or other aids in any academic exercise. There are numerous ways and methods of cheating and they include:

 Copying from others during a test or an examination.  Acting in a suspicious manner that can be regarded as cheating or attempting to cheat in an examination.  Using unauthorized materials or devices (calculators, PDA, mobile phones, pagers, or any smart gadgets, and other devices) during a test or examination.  Asking or allowing another student to take a test or an examination for you and vice-versa.  Sharing answers or programmes for an assignment or project. Tampering with marks /grades after the work has been returned, then re-submitting them for re-marking/re-grading.  Direct, force, persuade, deceive or blackmail others to conduct research, writings, programming or other assignments for personal interest or self-importance of the student himself.  Submitting identical or similar work in more than one course without consultation or prior permission from the lecturers involved.

(b) Plagiarism

Plagiarism is "academic theft". It violates the intellectual property rights of the author. Plagiarism means to produce, present or copy others’ work without authorization and acknowledgment as the primary source in the 36 form of articles, opinions, thesis, books, unpublished works, research data, conference and seminar papers, reports, paper work, website data, lecture notes, design, creative products, scientific products, music, music node, artefacts, computer source codes, ideas, recorded conversations and others materials.

In short, it is the use, in part or whole, of others’ words or ideas and then claiming them 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 others’ written or spoken words that are not common knowledge, without referencing the source.  Not putting quotation marks around parts of the material that has been copied exactly from the source.  Using someone else's work or assignment, project or research you did not carry out and then claiming it as your own.  Providing incorrect information about the source of reference.  Not acknowledging collaborators in an assignment, paper, project or research.  Pretending to represent individuals or certain individuals in a group project when it is not true.  Submission of assignments, work or academic projects by employing another person to produce the assignments, work or projects (Presenting work done by others as your own).

The Guidelines on University Policy against Plagiarism and provisions related to plagiarism in the USM (Discipline of Students) Rules will be applied.

Fabrication means a process of invention, adaptation or copying with intent to cheat. This is an act of cheating other people. Fabrication is related to the object that has been produced or altered.

The non-acknowledgment of an invention or findings of an assignment or academic work, alteration, falsification or misleading use of data, information or citation in any academic work constitute fabrication. Fabricated information neither represents the student's own effort nor the truth concerning a particular investigation or study thus violating the principle of truth-seeking in knowledge. Some examples are:

 Altering data or results, or using someone else's results, in an experiment, assignment or research.  Citing sources that are not actually referred to or used.  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

Collusion means cooperating with others to commit an act with a bad intent. Some examples of collusion include:

 Paying, bribing or allowing someone else to do an assignment, test/examination, project or research for self-interest.  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 resources to others, with the knowledge that such help could be used in dishonest ways.

(e) Unfair Advantage

Unfair advantage means an advantage obtained by a person unfairly because others do not have the same advantage. In the context of USM, a student may have an unfair advantage over other students. Examples of unfair advantage are:

 Gaining access to reproduce or circulate test or examination materials prior to its authorised time.  Depriving others of the use of library material by stealing, defacing, destroying or hiding it.  Intentionally interfering with others' efforts to carry out their academic duties.  Altering or destroying work or programmes or computer documents that belong to others.

(f) Other violations related to academic integrity

 Taking, copying data or academic material from someone without her/his consent.  Late to lectures, tutorials, class or teaching related to their courses.

 Late in sending or submitting any assignment given related to their courses.  Any other violations that USM views as violating academic integrity.

2.6.1 Consequences of Violating Academic Integrity

Students must also be responsible for protecting and upholding academic integrity in USM.

If under any circumstances a student comes to know of any incident that denotes a violation of academic integrity, the student must report it to the relevant lecturer. The lecturer is then responsible for investigating and verifying the violation and then reporting the matter to the Dean of the School.

(i) If any violation of academic integrity is considered minor or not serious, the Dean of the School can take ADMINISTATION ACTION on the students involved.

(ii) However, if the violation is deemed serious by the School, this matter will be brought to the attention of the University Student Disciplinary Committee where appropriate disciplinary action will be taken in accordance with the procedures that have been set down.

(iii) If a student is caught for copying or cheating in an examination, the Investigation Committee for Copying/Cheating during Examinations will pursue the matter according to the university’s procedures. If the investigation reveals that a violation has been committed, the student will be referred to the University Student Disciplinary Committee (Academic Cases). In this matter, the USM (Discipline of Students) Rules will be enforced.

(iv) Any student found guilty by the University Student Disciplinary Committee (Academic Cases) USM will be punished in accordance with the USM (Discipline of Students) Rules.

2.7 USM Mentor Programme

The Mentor Programme acts as a support-aid that involves the staff undergoing special training as a consultant and guide to the USM community who would like to share their feelings and any psychosocial aspects that could harm their social functions. This programme manages 39

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 a caring society for USM.

(d) To prevent damage in any psychosocial aspect before they reach a critical stage.

For more information, please visit www.usm.my/mentor.

2.8 Student Exchange Programme

2.8.1 Study Abroad Scheme

The student exchange programme is an opportunity for USM students to study one or two semesters abroad at any USM partner institutions. Ideally, students are encouraged to participate in the exchange programme within their third to fifth semester (3 year degree programme) and within the third to seventh semester (4 year degree programme).

USM students who wish to follow SLBN programme must discuss their academic plans with the Dean or Deputy Dean of their respective Schools and also with the Academic & International Affairs Division of the International Office (to ensure that credits obtained from the external higher education institution can be transferred as part of credit accumulation for graduation).

Any student that follows the SBLN programme and violates any discplinary act in the external higher education institution, can be punished in accordance with the University (Discipline of Students) Rules if the matter is referred to USM.

For further information, please go to http://bheaa.usm.my/index.php/international or contact the Academic & International Affairs Division of the International Office at +604 – 6190/2777/2772.

2.8.2 Student Exchange Programme in 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 among the Public Higher Institutions themselves. Students can choose any relevant courses and apply for credit transfers.

USM students who want to participate in RPPIPT have to discuss their academic plans with the Dean or Deputy Dean of their respective Schools as well with the Academic Collaboration Unit at the Academic & International Affairs Division (to ensure that credits obtained from the public higher education institution in Malaysia can be transferred as part of credit accumulation for graduation).

Any student who participates in RPPPIPT and violates any of the insititution’s displinary rules can be punished according to the University (Discipline of Students) Rules if the matter is referred to USM.

For further information, please go to http://bheaa.usm.my/index.php/programmes/inter-university-exchange or contact the Academic Collaboration Unit at the Academic & International Affairs Division at +604 – 653 2775/2778.

2.9 Ownership of Students’ Theses and University’s Intellectual Property

2.9.1 Ownership of Students’ Theses and University’s Intellectual Property

The copyright of a thesis belongs to the student. However, as a condition for the conferment of a degree the student gives this right unconditionally, directly but not exclusively, and free of royalties to the university to use the contents of the work/thesis for teaching, research and promotion purposes. In addition, the student gives non-exclusive rights to the University to keep, use, reproduce, display and distribute copies of the original thesis with the rights to publish for future research and the archives.

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:

University Requirements Unit

1 Bahasa Malaysia 2

2 English Language 4

3 Local Students 6 • Islamic and Asian Civilisations (TITAS) (2 Units) • Ethnic Relations (2 Units) • Core Entrepreneurship* (2 Units) International Students • Malaysian Studies (4 Units) • Option/Bahasa Malaysia/English Language (2 Units)

4 Co-Curriculum /Skill Course/Foreign Language Courses/Options 3 – 10

Students have to choose one of the following: • Co-Curriculum** (1-6 units) • Skill Course/Foreign Language Courses/Options

Total 15 – 22

* Students from Schools which have a similar course as this are exempted from following this course. The units should be replaced with an option course. ** Students from the School of Education are required to choose a uniformed body co-curriculum package. 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 are required to register for 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

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:

Level of No. Qualification Grade Type Units Status Entry

(a) SPM/MCE/SC (or equivalent qualification) 1 - 6 Graduation 1. LKM400 U 2 requirement (b) STPM/HSC P/S (or equivalent qualification)

Note: 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 qualifications from the above.

(b) International Students

 International students pursuing Bachelor’s degrees in Science, Accounting, Arts (ELLS), Education (TESL), Housing, Building and Planning and English for Professionals.

All international students in this category are required to take the following courses:

Code Type Units LKM100 U 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 Course Duration LKM101 Bahasa Malaysia Persediaan I 4 months LKM102 Bahasa Malaysia Persediaan II 4 months LKM201 Bahasa Malaysia Pertengahan 4 months

The Bahasa Malaysia graduation requirement for this category of students is as follows:

Code Type Units LKM300 U 2

 International students (Indonesian) pursuing Bachelor’s degrees in Arts.

The Bahasa Malaysia graduation requirement for this category of students is as follows:

Code Type Units LKM200 U 2 LKM300 U 2

Note: Students must pass with a minimum grade C for type U courses.

3.3 English Language

All Bachelor’s degree students must take 4 units of English Language courses in fulfilment of the University requirement for graduation.

(a) Entry Requirements for English Language Courses

No. English Language Grade Level of Status Qualification Entry 1. *MUET Band 6 LHP Compulsory/ LSP401/402/403/404 A - C 451/452/453/454/455/ Option/Type U † Discretion of Dean 456/457/458/459 (2 Units) 2. *MUET Band 5 LSP Compulsory/ LSP300 A - C 401/402/403/404 Type U † Discretion of Dean (2 Units) 3. *MUET Band 4 LSP300 Compulsory/ LMT100 A - C Type U † Discretion of Dean (2 Units) 4. *MUET Band 3/2/1 LMT100/ Prerequisite/ † Discretion of Dean (Score 0 - 179) Re-sit MUET Type Z (2 Units) * MUET: Malaysia University English Test. 44

† Students may obtain advice from the School of Languages, Literacies and Translation if they have different English Language qualification from the above.

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 C. • Students with a Score of 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 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 re-sit MUET to improve their score to Band 4 or take LMT100 and pass with a minimum grade 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 Students from: English 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 Students from: Communication English School of Management School of Communication

No Code/Unit Course Title School (If Applicable) 6. LSP404/2 Technical and Students from: Engineering English School of Computer Sciences School of Housing, Building and Planning Schools of Engineering 7. LDN 101/2 English For Nursing I Students from the School of Health Sciences 8. LDN 201/2 English For Nursing II Students from the 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)

It is compulsory to pass the following course (with a minimum grade C):

HTU 223 – Islamic and Asian Civilisation (TITAS) (2 units)

This course aims to increase students’ knowledge on history, principles, values, main aspects of Malay civilization, Islamic civilization and its culture. With 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 Civilizations, Islamic Civilization, Malay Civilization, Contemporary Challenges faced by the Islamic and Asian Civilizations and Islamic Hadhari Principles.

(b) Ethnic Relations (The course is conducted in Bahasa Malaysia)

It is compulsory to pass the following course (with a minimum grade C):

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.

It is compulsory to pass the following course (with a minimum grade C):

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 proposals, execution of entrepreneurial projects and report presentations. Practical experiences through hands-on participation of students in business project management will generate interest and provide a clearer picture of the world of entrepreneurship. 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 potential 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 Programme Reference Book.

3.5 International Students - Malaysian Studies/Option

(a) Malaysian Studies

It is compulsory for all international students to pass the following course (with a minimum grade C):

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 the light of current changes and developments in Malaysian politics. The second part of the course focuses on 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. 47

(b) Option/Bahasa Malaysia/English Language (2 Units)

International students need to fulfil a further 2 units of an option course or an additional Bahasa Malaysia/English Language course.

3.6 Co-Curriculum/Skill Courses/Foreign Language Courses/Options

Students have to choose one of the following (A/B):

(A) 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 co-curriculum packages offered are as follows:

• Armed Uniformed/Seni Silat Cekak Co-Curriculum Package (6 Units) (3 years)

PALAPES PALAPES PALAPES SUKSIS Seni Silat Tentera Tentera Tentera (Student Cekak Darat Laut Udara Police (Army) (Navy) (Air Force) Volunteer) 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 Bulan Sabit Merah Ambulans St. John (Rover Training) (Red Crescent) (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 Defence) (offered in Health Campus only) WPA103/2 WPA203/2 WPA303/2

(B) Co-Curriculum/Skill Course/Options (1 – 6 Units)

All students are encouraged to follow the co-curriculum courses and are given a maximum 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 enrol for any co-curriculum courses or who enrol 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:

(i) Community Service, Culture, Sports, Innovation & Initiatives and Leadership Co-Curriculum Courses

Packaged (Students are required to complete all levels) Community Service Jazz Band Karate Taekwondo (2 Years) (3 Years) (3 Semesters) (3 Semesters)

WKM101/2 WCC108/2 WSC108/1 WSC115/1 WKM201/2 WCC208/2 WSC208/1 WSC215/1 WCC308/2 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 WSC113/1 - Aerobik (Aerobic) (Modern Dance) WCC116/1 - Tarian Tradisional WSC114/1 - Skuasy (Squash) (Traditional Dance) WCC117/1 - Teater Moden WSC116/1 - Tenis (Tennis) (Modern Theatre) WCC118/1 - Wayang Kulit Melayu WSC119/1 - Badminton (Malay Shadow Play) WCC119/1 - Senaman Qigong Asas WSC123/1 - Kriket (Cricket) (Basic Qigong Exercise)

Non-Packaged (1 Semester) WCC219 - Senaman Qigong Pertengahan WCC124/1 - Sepak Takraw (Intermediate Qigong Exercise) WCC124/1 - Kompang Berlagu WSC 125/1 - Futsal WCC122/1 - Seni Memasak (Culinary Arts) WSC 126/1 - Bola Jaring (Netball) WCC127/1 - Kesenian Muzik Nasyid (Nasyid WSC 128/1 - Pentaque Musical Arts) Innovation & Initiative WSC 129/1 - Boling Padang (Lawn Bowl) WCC103/1 - Catan (Painting) Leadership (Kepimpinan) WCC110/1 - Kraftangan (Handcrafting) WSC 127/1 - Pengurusan Acara 1 (Event Management 1) WCC120/1 - Canting Batik (Batik Painting) WSC 227/1 - Pengurusan Acara 2 (Event Management 2) WCC121/1 - Seni Khat (Calligraphic Art) WSU 101 - Sustainability: Issues,challenges & Prospect (2 units) WCC122/1 - Seni Memasak (Culinary Arts) WEC 101 – Public Speaking (2 units) WCC125/1 - Seni Wau Tradisional (Traditional Kite Art) WCC128/1 - Seni Sulaman & Manik Labuci (Embroidery & Beads Sequins Art) WCC 130/1 - Seni Fotografi SLR Digital (Digital SLR Photography Art)

WCC/131/1 - Seni Suntingan Fotografi (Editing Photograph Art)

(ii) HTV201/2 - Teknik Berfikir (Thinking Techniques)

(iii) Other options/skill courses as recommended or required by the respective Schools (if any)

(iv) English Language Courses

The following courses may be taken as university courses to fulfil 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

No Code/Unit Course Title 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 an option or compulsory courses to fulfil 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 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

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 needs no introduction since environmental problems are reported and discussed everyday globally. This programme is designed to enable our graduates to respond directly to the various environmental challenges they face upon entering the work force.

Examples of courses taught in this programme include chemical engineering unit operations, water and industrial wastewater treatment (including the design of treatment plants), solid and scheduled waste management, environmental management system, environmental safety, law and legislations, and air and noise pollution. Students will also learn to appreciate the complex issues relating to social, environmental and economic sustainability.

The curriculum is based on a strong foundation in Chemical Process Engineering. Courses involving Chemical Engineering and Environmental Technology are taught by lecturers in the Environmental Technology Programme.

The students are also encouraged to register for suitable courses related to environmental problems and challenges offered by other Schools in USM. This is in line with our holistic and multidisciplinary approach to 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 teaching- learning activities are equally distributed throughout the study period.

4.1.4 Bioresource, 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.

4.2 List of Courses According to Semester

4.2.1 Bioprocess Technology

Level Semester 1 Semester II Code Course Name Unit Code Course Name Unit T E T E 100 IBG 102 Biology for Technologists 3 - IBG 111 Industrial Microbiology 3 - IBK 104 Fundamentals of Bioprocess 3 - IBG 112 Bioanalysis I 3 - Technology IEK 108 Process Fluid Mechanics 3 - IEK 101 Chemical Process Calculations 3 - IEA 112 Society and Environment Project - 4 IUK 108 Statistics with Computer 4 - IMK 213 Management of Halal Food - 3 Applications IUK 191 Mathematics I - 4 13 7 9 7 200 IBG 205 DNA and Metabolite Technology 3 - IBG 213 Bioreactor Operation 4 - IBG 211 Bioanalysis II 3 - IBG 214 Enzyme Technology 4 - IEK 212 Process Heat Transfer 3 - IUK 208 Experimental Design with IBA 206 Practical in Cell and Tissue Computer Applications 3 - Culture - 3 BOI 206 Biochemistry Principles 4 - IEA 216 Computer Applications in Industry - 3 IBG 215 Fundamentals of Stem Cell Technology - 3 IEK 213 Mass Transfer and Separation Processes - 3 IBK 212 Renewable Biomass - 2 9 6 15 8

Level Semester I Semester II Code Course Name Unit Code Course Name Unit T E T E 300 IBK 307 Bioprocess Optimization and 3 - IBA 304 Bioprocess Technology Industrial 6 - Simulation Training* IBK 312 Issues in Bioproses Technology 3 - IBK 313 Bioprocess Instrumentation and 2 - Control IBK 314 Downstream Process Technology 3 - IBK 316 Food Bioprocess Technology - 3 11 3 6 0 400 IBA 404 Bioprocess Technology Research 8 - IBA 404 Bioprocess Technology Research 8 - Project** Project** IBK 402 Bioproduct Development 4 - IBK 411 Quality Assurance and Safety of 3 - IBA 405 Practical in Downstream Processing - 3 Bioprocess Product IUK 303 Industrial Waste Management - 3 IBA 417 Practical in Bioreactor System - 3 IUK 304 Industrial Quality Management - 3 IBK 412 Environmental Bioprocess - 3 Technology 8 9 7 6

* Students must register for this course online during their internship ** Course is offered over 2 semesters (unit counted per semester is 4).

4.2.2 Environmental Technology

Level Semester I Semester II Code Course Name Unit Code Course Name Unit T E T E 100 IEG 101 Introduction to Environmental 3 - IEG 104 Introduction to Environmental 3 - Science Technology IEK 101 Chemical Process Calculations 3 - IEK 108 Process Fluid Mechanics 3 - IUK 108 Statistics with Computer IEK 115 Environmental, Safety and Health 3 - Applications 4 - Legislation IUK 191 Mathematics I 4 - IBG 111 Industrial Microbiology - 3 BOM 112 Basic Ecology - 4 IEA 112 Society and Environment Project - 4 IUK 291 Mathematics II - 4 14 4 9 11 200 IEA 216 Computer Applications in Industry 3 - IEA 201 Unit Operations Laboratory 2 - IEK 212 Process Heat Transfer 3 - IEK 205 Air Pollution Control Technology 3 - IEK 218 Treatment and Management of 3 - IEK 213 Mass Transfer and Separation 3 - Solid Wastes Processes IEA 202 Environmental Bioindicators - 2 IEK 219 Treatment and Management of 3 - IUK 107 Chemistry for Technologist - 4 Scheduled Wastes HGT 321 Geographic Information - 3 IEK 217 Environmental Management - 3 Technology IUK 208 Experimental Design with Computer Applications - 3 9 9 11 6

Level Semester I Semester II Code Course Name Unit Code Course Name Unit T E T E 300 IEA 304 Environmental Technology 6 - IEA 313 Environmental Technology 8 - Industrial Training* Research Project** IEA 300 Environmental Technology 3 Laboratory IEK 307 Noise and Vibration Control 3 - Technology IEK 308 Industrial Wastewater Treatment 3 - Plant Design IEG 301 Environmental Forensics - 3 IEK 315 Indoor Environment - 3 6 0 13 6

Level Semester I Code Course Name Unit * Students must register for this course online during their internship T E ** Course is offered over 2 semesters (unit counted per semester is 4). 400 IEA 313 Environmental Technology 8 - Research Project** IEK 409 Chemodynamics 3 - IEK 411 Equipment Design for Water 3 - Treatment IEK 414 Environmental Audit - 3 HGF 429 Hydrology of Catchment Area - 3 10 6

4.2.3 Food Technology

Level Semester I Semester II Code Course Name Unit Code Course Name Unit T E T E 100 IEK 101 Chemical Process Calculations 3 - IMG 103 Food Chemistry 3 - IMK 103 Introduction to Food Science and 2 - IMG 111 Food Microbiology I 3 - Technology IMK 106 Introduction to Food Engineering 2 - IMK 105 Biochemistry 2 - ZCA 101 Physics I (Mechanics) 4 - IUK 108 Statistics with computer 4 - KOT 121 Organic Chemistry I 3 - applications IMK 213 Management of Halal Food - 3 IUK 191 Mathematics I 4 - KAT 141 Analytical Chemistry I - 3 15 0 15 6 200 IMG 203 Chemical Food Analysis 3 - IMG 204 Instrumental Food Analysis 3 - IMG 222 Food Microbiology II 3 - IMG 223 Processing Technology of Animal 4 - IMG 224 Processing Technology of Plant 4 - Based-Food Products Based-Food Products IMK 226 Post Harvest Technology of Fruits - 2 IMK 225 Unit Operation in Food Processing 3 - and Vegetables IBK 104 Fundamentals of Bioprocess - 3 IUK 208 Experimental Design with - 3 Technology Computer Applications IMK 209 Physical Properties of Food - 2 IMK 221 Food Ingredients - 3 KFT 131 Physical Chemistry I - 3 13 11 7 5

Level Semester I Semester II Code Course Name Unit Code Course Name Unit T E T E 300 IMG 322 Food Sensory Evaluation 2 - IMA 321 Food Technology Industrial 6 - IMK 316 Food Quality Management and 3 - Training* Food Regulations IMK 319 Nutrition 2 - IMK 320 Functional Foods - 3 IBK 316 Food Bioprocess Technology - 3 7 6 6 0 400 IMA 411 Food Technology Research 8 - IMA 411 Food Technology Research 8 - Project** Project** IMK 404 Food Product Development 3 - IMK410 Food Borne Pathogens - 3 IMK 407 Food Safety 3 - IBG 214 Enzyme Technology - 4 IMG 405 Food Packaging - 3 IUK 303 Industrial Waste Management - 3 IMK 421 Primary Products Technology - 2 10 5 4 10

* Students must register for this course online during their internship ** Course is offered over 2 semesters (unit counted per semester is 4).

4.2.4 Bioresource, Paper and Coatings Technology

Level Semester I Semester II Code Course Name Unit Code Course Name Unit T E T E 100 IWK 100 Bioresource as Industrial Raw 2 - IWK 101 Basic Coatings Technology 4 - Materials IWK 103 Pulp Production and Paper 4 - IWK 102 Basic Bioresource Science and 4 - Recycling Technology IWK 105 Bioresource Based Products 4 - IUK 108 Statistics with Computer 4 - IBK 212 Renewable Biomass - 2 Applications KAT 141 Analytical Chemistry I - 3 IUK 107 Chemistry for Technologist - 4 KOT 121 Organic Chemistry I - 3 10 4 12 8 200 IWA 281 Coatings Technology Laboratory I 2 - IWA 283 Paper Technology Laboratory I 2 - IWA 282 Bioresource Technology 2 - IWK 205 Additives and Paper Properties 3 - Laboratory I IWK 204 Bioresource, Paper and Coatings - 3 IWK 201 Raw Materials and Coatings 4 - Product Development Chemistry IUK 208 Experimental Design with - 3 IWK 203 Stock Preparation and Paper 4 Computer Applications Making IUK 291 Mathematics II - 4 IUK 191 Mathematics I 4 - IUK 304 Industrial Quality Management - 3 IEK 101 Chemical Process Calculations 3 - IEK 108 Process Fluid Mechanics - 3 19 0 5 16

Level Semester I Semester II Code Course Name Unit Code Course Name Unit T E T E 300 IWA 382 Bioresource Technology 2 - IWA 381 Coatings Technology Laboratory II 2 - Laboratory II IWK 308 Mechanics of Structural Materials 3 - IWA 383 Paper Technology Laboratory II 2 - IWA 313 Bioresource, Paper and Coatings 8 - IWK 301 Coatings Process and Equipment 3 - Technology Research Project ** IWA 313 Bioresource, Paper and Coatings 8 - IWK 305 Advanced Technology of Coatings - 2 Technology Research Project ** IWK 306 Fibre and Lignocellulosic - 2 IWK 304 Furniture Manufacturing - 3 Composite IWK 307 Advanced Paper Technology - - 2 IUK 303 Industrial Waste Management - 3 Instrumental Analysis For Pulp and IEK 115 Environmental, Safety and Health - 3 Paper Legislation IEK 212 Process Heat Transfer - 3 11 8 9 10

Level Semester I Code Course Name Unit T E 400 IWA 404 Bioresource, Paper and Coatings 6 - Technology Industrial Training*

6 -

* Students must register for this course online during their internship ** Course is offered over 2 semesters (unit counted per semester is 4).

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 Course Name Semester SHE 101/2 Ethnic Relations II (year 1) WUS 101/2 Core Entrepreneurship I (year 1) HTU 223/2 Islamic and Asian Civilisations I (any year) LKM 400/2 Bahasa Malaysia IV I & II (any year) LSP 300/2 Academic English I & II (any year) LSP 402/2 Scientific and Medical English I & II (any year)

Students are encouraged to register the following courses as optional courses (Type U).

Courses Course Name Semester HTV 201/2 Thinking Techniques I (any year) Sustainability: Issues, Challenges and WSU 101/2 I & II (any year) Prospect

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. 62

 Synopsis The Industrial Training programme is one of the most important components of equiping Industrial Technology graduates with useful skills in professional contexts.

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  12 weeks during normal semester as follows:  Bioprocess/Food Technology: 6th semester  Environmental Technology: 5th semester  Bioresource, Paper & Coatings Technology: 7th semester

 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 12 weeks during normal semester as allotted by the respective programme. The experience gained from the training varies from one organisation to another, but the experience usually has the following attributes:

1. Exposure to daily work environment; including organisational structure, functions, regulation and work material/resource. 63

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 2-semesters of study for every programme.

 Choosing Project Title Titles of projects will be issued during the first week of the first of the 2-semesters. 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.

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 20 units of the courses in the minor package.

Among the minor programmes offered are:

School Minor Package Code School of Biological Sciences Biology 0B01 School of Physics Physics 0Z01 School of Chemical Sciences Chemistry 0K01 School of Mathematical Sciences Mathematics 0M01 School of Humanities English Language 0H01 Malay Linguistics 0H02 Geography 0H03 Literature 0H04 Islamic Studies 0H05 History 0H06 Japanese Studies 0H11 Philosophy & Civilisations 0H15 Translation and Interpretation 0H14 School of Languages, Literacy & Japanese Language Studies 0L01 Translation Chinese Language Studies 0L02 Communicational Arabic 0L06 School of Art Fine Arts 0H07 Performing Arts 0H08 Musics 0H09 Drama and Theatre 0H10 Communicational Graphics 0H12 Acting and Directing 0H13 Music Technology 0V01 School of Communication Communication Studies 0Y05 Science and Environment 0Y06 Journalism School of Management Management 0A03 Centre for Global Archeological Archeology 0U01 Research 1School of Social Sciences Anthropology and Sociology 0S01 Economics 0S02 Social Development and 0S04 Administration Political Science 0S05 Development Planning and 0S07 Management Industrial Relation 0S08

Public Policy and 0S09 Administration International Relation 0S10 South-East Asian Studies 0S11 Psychology 0S12

The following minor programmes are popular among students of the School of Industrial Technology:

(a) Management (0A03)

No. Code/Units/Course Title Title Semester 1. AKW103/4 - Introduction to Management I & II 2. AKW104/4 - Accounting and Finance I & II 3. AKP201/4 - Marketing I & II 4. AKP202/4 - Organisational Behaviour I & II 5. AKP302/4 - Operation Management I & II

Courses 1 and 2 are compulsory and pre-requisites to other courses. (b) Economics (0S04)

No. Code/Units/Course Title 1. SKE109/3 - Principles to Economics Issues (Compulsory) – Sem. II 2. SEW101/3 - Microeconomics (Compulsory) – Sem. II 3. SEW10/3 - Macroeconomics I (Compulsory) – Sem. II Choose any 3 course - (11 credits) 4. SEU226/4 - Labour Economics 5. SEU228/4 - Malaysian Economy 6. SEU333/3 - Industrial Organisation 7. SEU334/3- Money, Banking and Financial Markets 8. SEU336E/3 - Environmental and Natural Resources Economics 9. SEU339E/3 – Economic Planning And Project Analysis

No. Code/Units/Course Title 1. STU231/4 - Foundations in Psychology (Compulsory) Choose any 3 courses - (12 credits) 2. STU241/4 - Health Psychology 3. STU242/4 - Social Psychology 4. STU243/4 - Developmental Psychology 5. STU244/4 - Abnormal Psychology 6. STU337/4 - Counselling

(d) Communication Studies (0Y05)

No. Code/Units/Course Title A. Compulsory (9 credits) 1. i) Compulsory choose any 1 course (3 credits) YKT101/3 - Introduction to Human Communication 2. YKT102/3 - Introduction to Mass Communication 3. YKT104/3 - Introduction to Communication Studies 4. ii) Choose any 2 courses - (6 credits) YKT218/3 - Communication Theory I 5. YKT220/3- Communication Theory 2 6. YBP201/3- Communication for Sustainable Development B. Choose (11 credits) 7. YFP324/3 - Cinema Studies 8. YFP321/3 – Television Studies 9. YBP224/3 - Public Relations 10. YBP326/3 - Corporate Communication 11. YBP300/3 – Integrated Marketing Communication 12. YWP223/3 - Feature Writing 13. YKT221/3 - Media Laws and Ethics 14. YWP315/3 – Media dan Gender

(e) Islamic Studies (0H05)

No. Code/Units/Course Title Package A (12 credits) 1. HIA 101/4 – Introduction to Islamic Studies (Compulsory Gred C) 2. HIU123/4 – The Islamic Creed : Concept and Realisation 3. HIS213/4 – Sources and Principles of Islamic Laws Package B (8 credits) 4. HIS224/4 – The Islamic Family Institution 5. HIU226/4 – Akhlaq and Islamic Spiritual 6. HIS311/4 – Zakat dan Wakaf 7. HIS315/4 – Mu'amalat:Concept and Application 8. HIU321/4 – Al-Quran, Tauhid dan Sains

For students wishing to register for minor programme, 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.

6.0 FACILITIES 6.1 Laboratory Facilities for Undergraduate Teaching Lab Laboratory Course No. Laboratory Name Assistant No. Conducted in-charge IMG 223 Mohd. 1 019/025 Food Processing Lab IMG 224 Firdaus IMG 405 Abu IWA 383 2 031 Paper Processing Lab Mansor/Munir IWA 283 Mohamad IEA 201 Teh Siew 3 042/046 Unit Operations Lab IKA 300 Hong IUK 108 4 114 CAI/Computer Lab IUK 208 Khairul Azhar IEA 216 Food Technology 5 137 IMG 204 Abdul Rahim Equipment Lab IBG 102 Microbial Agent and Strain IBG 111 6 A203 Najmah Improvement (MASI) Lab IBG 205 IBG 213 IBG 112 Bioanalysis and 7 A204 IBG 211 Azmaizan Biocatalysis (BB) Lab IBG 214 IEG 101 8 206 Microbiology Lab IMG 111 Abdul Ghoni IMG 222 IMG 103 9 233 Food Biochemistry Lab Abdul Rahim IMG 203 Liquid Chromatography IBG 211 10 243 Maarof Lab IMG 204 Food Sensory Analysis 11 250 IMG 322 Maarof Lab 12 255 Food Analysis Lab IMG 203 Mazura IEG 101 Teh Siew 13 262A Water Analysis Lab 1 IEG 102 Hong IEG 101 Teh Siew 14 262B Water Analysis Lab 2 IEG 102 Hong IWA 282 Azhar / 15 306 Bioresource Lab 1 IWA 382 Noorhasni IWA 282 Azhar/ 16 308 Bioresource Lab 1 IWA 382 Noorhasni

IWA 281 17 340 Coating Lab 1 Ahmad IWA 381 IWA 383 18 352 Paper Lab 1 Azlisufryzal IWA 283

6.2 Laboratory Support Facility Laboratory Person in- No. Laboratory Name Service No. charge Tools / Mohd. 1 022 Food Processing Store Equipment Firdaus Store Centre of Technical Maintenance/ Abdul 2 048 Facility Repair Muluk Furniture 3 056 Carpentry Workshop Basrul workshop Che Ku 4 172 Lab Management Office Service Abdullah

6.3 Computer Laboratory and Research Laboratory Lab Laboratory No. Laboratory Name Purpose Assistant in- No. charge Teaching Mohd. 1 019/025 Food Processing Lab and Firdaus Research Teaching and Khairul 2 114 CAI/Computer Lab Computing Azhar Facility 3 119 Microbiology Lab PG Research Ravi Super Critical & Special Teh Siew 4 131 PG Research Instrument Hong Environmental Teh Siew 5 133 Technology Research Research Hong Lab Teaching Food Technology 6 137 and Abdul Rahim Equipment Lab Research 7 140 Vermitech Lab Research Mazlan 8 144 Sewage Lab Research Mazlan Teaching Environmental Teh Siew 9 148 and Technology Lab Hong Research 11 154 ET Instrumental Lab PG Research Ravi

Bioprocess Technology 12 210/213 PG Research Azmaizan Research Lab I Food Technology 13 215 PG Research Abdul Ghoni Research Lab II PG Study 14 221 PG office - Room Food Technology 15 225 PG Research Mazura Research Lab III Elemental Mazlan 16 225A Spectroscopy Lab Analysis

Lab 17 229 Paper Research Lab PG Research Abu Mansor Food Technology 18 232 PG Research Maarof Research Lab I Teaching 19 233 Food Biochemistry Lab and Abdul Rahim Research Teaching Liquid Chromatography 20 243 and Maarof Lab Research Teaching 21 255 Food Analysis Lab and Mazura Research Teaching Teh Siew 22 262A Water Analysis Lab 1 and Hong Research Teaching Teh Siew 23 262B Water Analysis Lab 2 and Hong Research Teaching Azhar/ 24 306 Bioresource Lab 1 and Noorhasni Research Teaching Azhar/ 25 308 Bioresource Lab 1 and Noorhasni Research Teaching 26 317 Paper Lab 2 and Azlisufryzal Research 27 320 BPC Research Lab I PG Research Azhar Khairul 28 329 Ibn Hayyan Lab Research Azhar 29 331 Coating Lab 3 PG Research Shamsul Thermal 30 333 Coating Lab 2 Analysis Noraida Lab 70

31 337 UV Machine Lab PG Research Noraida Teaching 32 340 Coating Lab 1 and Ahmad Research 33 345 BPC Research Lab II PG Research Ahmad Lignocellulosic Polymer 34 348 PG Research Ahmad Composite Lab 35 350 Weather Station Lab PG Research Mazlan Teaching 36 352 Paper Lab 1 and Azlisufryzal Research

 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

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 (Room 102)  Muslim Prayer Rooms (Surau) (Room 302A/B)  A Seminar Room (Room 171)  Conference Room (Ground floor of the School)  Beverage Dispensing Machines  Student Lockers (available at the respective division)  A mini garden  Wireless network “Wi-Fi” throughout USM campus

7.0 GENERAL INFORMATION

7.1 Industry-Community Advisory Panel (ICAP)

In consonance with USM’s overall efforts towards building a closer working framework with community and industry, each School has set-up its own Industry Community Advisory Panel (ICAP) 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. 2. Mrs. Jariyah bt. Hashim Hj. Hussein Director Senior Facilities Manager Northern Corridor Implementation Silterra Malaysia Sdn. Bhd. Authority Lot 8, Phase 2, Kulim Hi-Tech No 38, Jalan Sultan Ahmad Shah Park, 09000 Kulim, Kedah. 10050 Georgetown, Pulau Pinang Phone: 604 401 5015 Phone: 604-238 2888 Fax: 604 403 3855 Fax: 604-238 2998 [email protected] [email protected]

3. Dr. Nor Yuziah Mohd Yunus 4. Mr. Lai Kit Mun Research and Development Director Manager Tetra Pak South East Asia Pte Ltd Malayan Adhesives and 19, Gul Lane Chemicals Sdn. Bhd. Singapore 626414 P.O. Box 7086, 40702 Shah Alam Phone: + 65-6-8902000 Selangor Darul Ehsan Fax: + 65-6-8902260 Phone: 03-55661144 [email protected] Fax: [email protected]

5. Ms. Michelle Peake Chief Operating Officer Alpha Biologics Sdn. Bhd. No 1056, Jalan Perindustrian Bukit Minyak 8 Kawasan Perindustrian Bukit Minyak Phone: +60(0) 4 657 5722 Fax: - [email protected]

7.2 Student Affairs Student Affairs Section (under the purview of Deputy Dean, Student Affairs and Networking) 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 or Deputy Dean (Academic). The types of assistance, advice and services rendered by the Student Affairs Section are:  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, 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:

 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 academic- related problems with mentor from their own programme. The mentors appointed are as listed below: 1. Profesor Datuk Abdul Khalil Shawkataly (Bioresource, Paper & Coatings Technology) 2. Assoc. Prof. Dr. Fazilah Ariffin (Food Technology) 3. Dr. Arniza Ghazali (Bioresource, Paper & Coatings Technology) 4. Puan Wan Nadiah Wan Abdullah (Bioprocess Technology) 5. Dr. Yusri Yusup (Environmental Technology) 6. Dr. Leh Cheu Peng (Bioresource, Paper & Coatings 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) 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.

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.

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/).

8.0 LIST AND DESCRIPTION OF COURSES

8.1 SCHOOL OF INDUSTRIAL TECHNOLOGY

8.1.1 Bioproses 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 104/3 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.

Learning Outcomes At the end of the course, the students will be able to:  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 Bioprocess Technology.

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 111/3 Industrial Microbiology s IBG 102/3

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 At the end of the course, the students will be able to:  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.

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 112/3 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 At the end of the course, the students will be able to: 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.

IBA 206/3 Practical in Cell and Tissue Culture Technology s IBG 102/3

This course involves laboratory-work based on the basic principles of cell tissue culture taught in the IBG 102 (Biology for Technologist). It provides students with theoretical and practical knowledge on plant, insect and animal cell and tissue culture. The course will also provide detailed information such as research methodology, current findings as well as advantages and disadvantages of the three different types of cell culture systems. This course is also designed to meet the needs - of research and industry.

Learning Outcomes At the end of the course, the students will be able to:  Manipulate tools and measure response of changes in the parameters studied.  Analyze and correlate the practical data obtained with the theory.  Discuss effectively about the practical in the written reports.

References Imani, J., Kumara, A. and Neumann, K-H. (2009) Plant Cell and Tissue Culture - A Tool in Biotechnology: Basics and Application. Springer Berlin Heidelberg.

Loyola-Vargas, V.M. and Vazquez-Flota, F. (2006) Plant cell culture protocols. Humana Press, Totowa, New Jersey. Smith, R.H. (2000) Plant tissue culture techniques and experiments (2nd edition). Academic Press, San Diego. Vlak, J.M. (1996) Insect cell cultures fundamental and aspects. Kluwer Academics Publishers. Freshney, R.I. (2010) Culture of animal cells. A manual of basic techniques and specialized applications. Wiley-Blackwell.

IBG 205/3 DNA and Metabolite Technology s BOI 103/3

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 At the end of the course, the students will be able to:  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 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 x-

80 ray diffraction techniques, electron microscopy, advantage and disadvantage of electron microscopy. Biosensors and bioassay methods: immunoassay, enzyme assay methods.

Learning Outcomes At the end of the course, the students will be able to:  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.

IBG 213/4 Bioreactor Operation s IBG 111/3

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 At the end of the course, the students will be able to:  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.

IBG 214/4 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 At the end of the course, the students will be able to:  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.

IBG 215/3 Fundamentals of Stem Cell Technology

This course covers the fundamental biology of stem cells and its applications including the integration of gene therapy, chemical approach, extracellular matrices and the latest reprogramming technology related to stem cells. The course will also introduce quality control for stem cell processing and the legal regulation behind its applications in treatment. Emphasis will also be given to the two types of stem cells (cord blood and mesenchymal stem cells) which have been commercialized in Malaysia. This course will

82 also include basic laboratory training to isolate, identify and culture bone marrow stem cells from rats.

Learning Outcomes At the end of the course, the students will be able to:  Understand and distinguish the nature, potential and basic biology of stem cells and their applications.  Comprehend the basic technological developments of gene therapy, chemical approach, the extracellular matrix and reprogram technology in stem cell.  Separate, develop and characterize stem cells with the techniques taught in the course and report laboratory findings orally and in writing.

References Robert Lanza (2008) Essentials of Stem Cell Biology, Academic Press, Elsevier. Ulrich Meyer, Thomas Meyer Jőrg Handschel and Hans Peter Wiesmann (2009) Fundamentals of Tissue Engineering and Regenerative Medicine, Springer. Alexander Battler and Jonathan Leor (2006), Stem Cell and Gene based Therapy- Frontiers in Regenerative Medicine, Springer. Richard O. Hynes and Kenneth M. Yamada (2011) Extracellular matrix biology, Cold Spring Harbor Laboratory Press.

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 At the end of the course, the students will be able to:  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.

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.

IBA 304/6 Bioprocess Technology Industrial Training

This course is conducted in Semester 6, Level 300 for a period of 12 weeks in an appropriate industry with technology specialization chosen by the students. The purpose of this training 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.

Learning Outcomes At the end of the course, the students will be able to:  Propose solutions to operational and administrative problems that are normally encountered in an organization.  Participate in real team-work environment in an organization.  Follow ethical work values in an organization.  Demonstrate skills in organizational management as well as business opportunities.

IBK 307/3 Bioprocess Optimization and Simulation s IBG 213/4

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 At the end of the course, the students will be able to:  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 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 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 At the end of the course, the students will be able to:  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. 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 213/4

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 85 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 At the end of the course, the students will be able to:  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 s IBG 213/4

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.

Learning Outcomes At the end of the course, the students will be able to:  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. Wiley- VCH, New York. 86

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 At the end of the course, the students will be able to:  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.

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.

IBA 404/8 Bioprocess Technology 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. 87

(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 At the end of the course, the students will be able to:  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.

IBA 405/3 Practical in Downstream Processing s IBK314/3

This course will enhance the techniques of downstream processing via laboratory practical. This course focuses on downstream processings, which are removal of insolubles, isolation of products and purification of products.

In the aspects of insoluble removal, focus will be given to design of filtration, design of centrifugation and cogulation processes. In the aspect of product isolation, focus will be given to the design of solvent extractions, precipitation and adsorption. Purification will cover topics on design of separation process and application of chromatography techniques Learning Outcomes At the end of the course, the students will be able to:  Use a variety of tools for downstream processes.  Analyze and correlate the practical data obtained with the theory.  Comment on the outcomes or practical results through report writing.

References Verrall, M. S.(1996) A Practical Handbook: Downstream Processing of Natural Products. John Wiley & Sons, Chichester, UK. Peacock, D G and Richardson, J.F. (1994) Chemical Engineering Volume 3, 3rd Edition: Chemical and Biochemical Reactors & Process Control. Coulson and Richardson’s. Scopes, R.K. (1994) Principles and Practice, 3rd edition, Springer-Verlag, New York. Bonner, P.L.R. (2007) Protein purification, Taylor & Francis, New York.

IBA 417/3 Practical in Bioreactor System s IBG 213/4

This course emphasizes practical exercises of various types of bioreactor system (stirred tank, air-lift etc) and different modes of fermentation. Three modes of fermentation which are continuous; fed batch and solid state will be taught. They are continuous, fed- batch and solid state fermentation (SSF). Theoretical principle for each mode of fermentation as well as factors influencing the whole fermentation process will be 88 discussed. This course also emphasizes bioreactor design, types, classification and selection for each system. Scaling up from laboratory scale fermentation to pilot scale fermenter will be taught.

Learning Outcomes At the end of the course, the students will be able to:  Explain the principles, types and modes of operation for each type of fermentation with the products.  Describe critically the differences and similarities of various bioreactor systems for solid-state fermentation.  Discriminate batch fermentation system with fedbatch fermentation system.  Write reports and as a group to present clearly with confidence in explaining the different types of bioreactors.

References Schuler, M.L. and Kargi, F. (1992) Bioprocess Engineering – Basic concepts, Prentice Hall International Series. Scragg, A.H. (1991) Bioreactors in Biotechnology: A practical approach. E. Horwood Publisher, Michigan. Pandey, A., Soccol, C.R. and Larroche, C. (eds) (2008) Current Development in Solid State Fermentation, Springer Science Bussiness Media, New York, USA. Mitchell, D.A., Krieger, N. and Berovi, M. (eds) (2006) Solid State Bioreactors: Fundamentals of Design and Operation, Springer-Verlag, Berlin Heidelberg, Germany. Peacock, D G and Richardson, J.F. (1994) Chemical Engineering Volume 3, 3rd Edition: Chemical and Biochemical Reactors & Process Control. Coulson and Richardson’s.

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 At the end of the course, the students will be able to:  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.

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 At the end of the course, the students will be able to:  Propose major matters relating to legal aspects of food and biopharmaceutical products, and differentiate policies involving import or export of bioprocess products.  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 At the end of the course, the students will be able to:  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. 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.

8.1.2 Environmental Technology

IEA 112/4 Society and Environment Project

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 91 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: At the end of the course, the students will be able to:  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.

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: At the end of the course, the students will be able to:  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. 92

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 104/4 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. (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 At the end of the course, the students will be able to:  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 At the end of the course, the students will be able to:  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.

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 108/3 Process Fluid Mechanics s IEK 101/3, s IUK 191/4

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 At the end of the course, the students will be able to:  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.

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 115/3 Environmental, Safety and Health Legislations

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 At the end of the course, the students will be able to:  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).

IEA 201/2 Unit Operations Laboratory s IEG 104/4, c IEK 213/3

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 At the end of the course, the students will be able to:  Manipulate the equipment and measure the reaction to changes in parameter that is being studied.  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.

IEA 202/2 Environmental Bioindicators s IEG 101/3, s IEG 104/3

This course exposes to the concepts of applying bioindicator to detect changes in the natural environment, to monitor the quality of the environment and the pollution level in the ecosystem. The use of bioindicator are based on the tolerance, abundance and diversity of an organism in a polluted/pristine area in a terrestrial and aquatic ecosystem. Bioindicator can be use to detect the effects of human activities to the ecosystem such as the excessive use of pesticides, aquaculture activities, development and industrial activities which may cause heavy metal pollution, for instance. Biotic index will be calculated to determine the quality of the environment. The application of bioindicator will stimulate the development of sustainable environmental management that will anticipate and minimise anthropogenic effects.

Learning Outcomes At the end of the course, the students will be able to:  Identify the characteristics of biological indicators, advantages and disadvantages of the use of biological indicators in addressing environmental problems and the use of biological indicators at different levels.  Explain the concept of the use of biological indicators in terrestrial and aquatic ecosystems.  Interpret data from fieldwork in a report.

References Jorgensen, S.E., Costanza, R. and Xu, F.L. (2010) Handbook of Ecological Indicators for Assessment of Ecosystem Health. CRC Press. Conti, E. (2008) Biological Monitoring: theory and applications: bioindicators and biomarkers for environmental quality and human exposure assessment. WIT Press. Zillioux, E. J. (2009) Environmental Bioindicators. Taylor and Francis Group. Markert, B.A., Breure, A.M. and Zechmeister, H. G. (2003) Bioindicators & Biomonitors: Principles, Concepts , Applications. Elsevier. Kaiser, J. (2001) Bioindicators and biomarkers of environmental pollution and risk assessment. Enfield: Science Publishers, Inc.

IEA 216/3 Computer Applications in Industry s IEK 101/3

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. 96

Learning Outcomes At the end of the course, the students will be able to:  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.

Buku Panduan Amali IEA 201

IEK 205/3 Air Pollution Control Technology s IEG 104/4

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: At the end of the course, the students will be able to:  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 212/3 Process Heat Transfer s IEK 108/3

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 At the end of the course, the students will be able to:  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.

IEK 213/3 Mass Transfer and Separation Processes s IEK 212/3

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: At the end of the course, the students will be able to:  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, McGraw-Hill, New York.

IEK 217/3 Environmental Management s IEK 115/3

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 At the end of the course, the students will be able to:  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. 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. McGraw-Hill, New York.

IEK 218/3 Treatment and Management of Solid Wastes s IEG 101/3

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 At the end of the course, the students will be able to:  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. 99

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.

IEK 219/3 Treatment and Management of s IEK 115/3 Scheduled Wastes

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 At the end of the course, the students will be able to:  Analyze and elaborate on various appropriate treatment methods for scheduled waste.  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.

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IEA 300/3 Environmental Technology Laboratory s IEA 201/2

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 At the end of the course, the students will be able to:  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.

IEA 304/6 Environmental Technology Industrial Training

This course is conducted in Semester 5, Level 300 for 12 weeks in a suitable industry. This course exposses students to real industrial practices, industrial work ethics and how science and technology are being applied in an actual working environment.

IEA 313/8 Environmental Technology Research Project

This course exposes students to the actual problem related to environmental technology including research techniques, problem-solving, writing of research thesis and oral presentation.

Learning Outcomes At the end of the course, the students will be able to:  Find ideas and alternative solutions in order to study and solve problems in 9 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.

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IEG 301/3 Environmental Forensics s IEG 101/3, s IUK 108/4

This course provides basic knowledge in environmental forensics by emphasizing the use of the latest methods which are suitable to solve key environmental pollution questions. These methods include chemical and DNA fingerprinting techniques. Chemical fingerprinting techniques to be discussed are mass spectrometry, trace metal analysis and stable isotopes analysis of light elements whereas the DNA fingerprinting technique covers methods of DNA extraction and detection of toxin encoding gene. Next, the modeling of pollutant transport will also be discussed so that the students are able to understand the movement of pollutants using air dispersion model, receptor model and wind trajectory. Students will also gain exposure to the process of investigation in the field from a legal perspective. In addition, multivariate statistical methods will be taught to the students in order to recognize patterns of data and thus obtaining the best information and interpretation from the analyses carried out. At the end of this course, students should know how to organize information and data from various sources (experimental and modeling data) in order to solve environmental pollution problems using critical and logical thinking.

Learning Outcomes At the end of the course, the students will be able to:  Relate the appropriate methods to conduct environmental forensic investigation up to the legislation level.  Demonstrate the ability to perform investigations in the field and laboratory.  Select the suitable statistical methods for analyzing large sets of data with measurement uncertainty involved.  organise information and data from different sources to solve the problem of environmental pollution.

References Sullivan, P. J., Agardy, F. J., & Traub, R. K. (2000). Practical environmental forensics: Process and case histories. Wiley. Mudge, S. M. (Ed.). (2008). Methods in environmental forensics. CRC. Butler, J. M. (2009). Fundamentals of forensic DNA typing. Academic Press. Murphy, B. L. and Morrison, R. D. (Eds.). (2007). Introduction to Environmental Forensics (2nd Ed). Academic Press. Butler, J. M. (2011). Advanced Topics in Forensic DNA Typing: Methodology: Methodology. Academic Press.

IEK 307/3 Noise and Vibration Control Technology s IEG 104/4

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.

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Learning Outcomes At the end of the course, the students will be able to:  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 108/3

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 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 At the end of the course, the students will be able to:  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 315/3 Indoor Environment s IEK 205/3

This course explains basic terms, parameters, effects (good and poor) of indoor environment and its relationship with humans, building energy consumption and the environment. Students will learn methods of planning, management and indoor environmental control technology of indoor environment in order to achieve “healthy working and living conditions of indoor spaces. In addition, legislations, regulations,

103 standards and guidelines at national and international levels on indoor environment will be explained.

Learning Outcomes At the end of the course, the students will be able to:  Analyze and explain the terminology and physical parameters, the effects (good and bad) of indoor environments and their relationship with human, building energy consumption and the environment.  Organize information from different sources to be applied in the development of internal environmental management methods.  Propose in a group various control methods/strategies/technology for minimizing and management of indoor environmental problems effectively and can reduce the cost of energy in the interior.

References Thad Godish (2010). Indoor Environmental Quality,Taylor and Francis. Jonas Nemecek and Patrik Schulz (2009). Building and the Environment. Nova Science Publisher Inc. Anon (2011). Climate Change, Indoor Environment and Health. The National Academy of Sciences. Lidia Morawska and Tunga Salthammer (2006). Indoor Environment. Wiley CVH. Department of Occupational Safety & Health (DOSH) (2010). Malaysia - Industry Code of Practice on Indoor Air Quality.

IEK 409/3 Chemodynamics s IEK 213/3

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 At the end of the course, the students will be able to:  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.

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J.A. Wesselingh and R. Krishna (1990). Mass Transfer. Ellis Horwood Series in Chemical Engineering.

IEK 411/3 Equipment Design for Water Treatment s IEG 104/4

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.

Learning Outcomes At the end of the course, the students will be able to:  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 414/3 Environmental Audit s IEK 115/3

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 At the end of the course, the students will be able to:  Organize the information obtained through the auditing process and evaluate the level of competency and efficiency of the environmental management of an organization.

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 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.

8.1.3 Food Technology

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 At the end of the course, the students will be able to:  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. 106

Whitford, D. (2005). Proteins: Structure and function. Hoboken, N.J.: John Wiley & Sons.

IMG 111/3 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 At the end of the course, the students will be able to:  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.

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. 107

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. 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.

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IMK 106/2 Introduction to Food Engineering

This course introduces the fundamental aspects of engineering theory and engineering principles in food processing unit operations. This course covers introduction to the significance of food engineering in food processing operation, units and dimensions, material and energy balance, fluid flow, energy in food processing, heat and mass transfer, psychometrics, and kinetics of chemical reactions.

Learning Outcomes At the end of the course, the students will be able to:  Explain the basic principles of engineering involved in food processing operations.  Identify and do basic engineering calculation in food processing.

References Singh, R.P., and D.R. Heldman (2009). Introduction to Food Engineering, 4th edition. Elsevier, Inc, London. Toledo, R.T. (1990). Fundamental of Food Process Engineering, 3rd edition. Springer Science, NY. 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.

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. 109

Otles, S. (2005). Methods of Analysis of Food Components and Additives. Boca Raton: CRC Press.

IMG 204/3 Instrumental Analysis 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.

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 At the end of the course, the students will be able to:  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.

IMG 222/3 Food Microbiology II s IMG 111/3

This course covers factors (intrinsic, extrinsic and implicit) responsible for the selection of specific spoilage organisms of different food commodities; microbiology of various food commodities, indicator organisms, 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.

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Learning Outcomes At the end of the course, the students will be able to:  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. Washington, D.C.: ASM Press. 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. Washington, D.C.: ASM Press.

IMG 223/4 Processing Technology of Animal Based-Food Products

This course discusses structure and composition of animal based-product such as fish, meat, poultry, egg, dairy, etc. This course will also discuss the biochemical changes during postharvest and its effects to the product quality. Processing technology of animal based product such as freezing, drying, canning, etc. will be discussed. Effects of processing on product quality will also be discussed.

Learning Outcomes At the end of the course, the students will be able to:  Understand the structure and composition of various food products from animal sources.  Relate formulations, procedures and equipments needed in the production of animal-based food products.  Explain the various processing technologies in the production of animal-based food products.

References Da-Wen, S. (2006). Thermal Food Processing, New Technologies and Quality Issues. Taylor and Francis. Boca Raton. Hui, Y. H., W. K. Nip, R. W. Rogers and O. A. Young. (2006). Meat Science and Application. Marcell Dekker, New York. Toldra, F. (2007). Fermented Meat and Poultry. Blackwell Publishing. Iowa. Early, R. (1998). The Technology of Dairy Product. Springer, Berlin. Hall, G. M. (1997). Fish Processing Technology, Blackie Academic & Professional, New York. 111

Baarbut, S. (2002). Poultry Product Processing. CRC Press, Boca Raton. Sikorski, Z. E. Seafood: (1991). Resources, Nutritional Composition and Preservation. CRC Press, Florida. Mine, Y. (2008). Egg Science and Technology. Wiley -Interscience, New Jersey.

IMG 224/4 Processing Technology of Plant Based-Food Products

This course discusses structure and composition of plant based-product such as fruits, vegetables, legumes, field crops and cereal .This course will also discuss the biochemical changes during postharvest and its effects to the product quality. Processing technology of plant based product such as freezing, drying, canning, etc. will be discussed. Effects of processing on product quality will also be discussed.

Learning Outcomes At the end of the course, the students will be able to:  Understand the structure and composition of various food products from plant sources.  Relate formulations, procedures and equipments needed in the production of plant- based food products.  Explain the various processing technologies in the production of plant-based food products.

References Da-Wen, S. 2006. Thermal Food Processing, New Technologies and Quality Issues. Taylor and Francis. Boca Raton. 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. 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.

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.

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Learning Outcomes At the end of the course, the students will be able to:  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.

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.

IMK 213/3 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 At the end of the course, the students will be able to:  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.

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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.

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 At the end of the course, the students will be able to:  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.

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 225/3 Unit Operation in Food Processing

This course exposed the students to the main topics in food process engineering operations. Topics covered include preliminary operations in handling and preparation of raw materials, conversion and preservation methods.

Learning Outcomes At the end of the course, the students will be able to:  Explain the fundamental principles in food processing operations.  Compare the advantages and disadvantages of different unit operations and the impacts on food qualities.  Identify and choose appropriate food processing method that meets the desired food product specification.

References Singh, R.P., and D.R. Heldman (2009). Introduction to Food Engineering, 4th edition. Elsevier, Inc, London. 114

Toledo, R.T. (1990). Fundamental of Food Process Engineering, 3rd edition. Springer Science, NY. Ibarz, A. and Barbosa-Carnovaz, G.V. (2003). Unit Operations in Food Engineering. CRC Press, Boca Raton. Devahastin, S. (2011). Physicochemical Aspects of Food Engineering and Operation. CRC Press, Boca Raton.

IMK 226/2 Post Harvest Technology of Fruits and Vegetables

This course will cover various changes occurring during the pre-harvest and the postharvest stages of fruits and vegetables. This course will also discuss various technologies used in extending the shelf-life of fruits and vegetables.

Learning Outcomes At the end of the course, the students will be able to:  Understand the handling technology of post harvest fruits and vegetables.  Critically explain the physiological and biochemical changes that occur in post harvest fruits and vegetables.  Relate various aspects of quality of post harvest products and assessment techniques.

References Maria Lodovica Gullino and Dov Prusky. (2009). Post-harvest Pathology, Springer, 211 p. Kader AA. 2002. Postharvest technology of horticultural crops. ANR Publications, 535p. Gopinadhan Paliyath, Dennis P. Murr, Avtar K. Handa, Susan Lurie. (2008). Postharvest Biology and Technology of Fruits, Vegetables, and Flowers. John Wiley and Sons, 496 p. Sudheer, K.P. & V.Indira, V. Indira. 2007. Post Harvest Technology of Horticultural Crops: Vol.07. Horticulture Science Series. New India Publishing, 290 p. Robert E. Paull, Odilo Duarte. 2010. Tropical Fruits. CABI, Technology & Engineering.

IMA 321/6 Food Technology Industrial Training

Prerequisite: Complete total core courses 65/130 unit.

This course is conducted in Semester 6, Level 300 for a period of 12 weeks.

This course involves placement of students to undertake internship at industries. During the internship, students are able to gain an insight into industrial practices and appreciate how principles of science, technology and management are applied in the actual workplace.

Learning Outcomes At the end of the course, the students will be able to:  Propose solutions to operational and administrative problems that are normally encountered in an organization. 115

 Participate in real team-work environment in an organization.  Follow ethical work values in an organization.  Demonstrate skills in organizational management as well as business opportunities.

IMG 322/2 Food Sensory Evaluation

This course introduces system and methodology used in sensory evaluation of food product. Students will be exposed to the ability of humans to use their sensory organs to evaluate the quality attributes of food product using sensory evaluation methods such as analytical and affective methods. This course will also cover the use of relevant statistics in analyzing sensorial evaluation data.

References Harry T. Lawless, H. T. and H. Heymann, (2010). Sensory Evaluation of Food: Principles and Practices. Springer, New York. Meilgaard, M., Civille, G. V. & Carr, B. T. (2007). Sensory Evaluation Techniques. Fourth Edition. CRC Press. Florida. Aminah Abdullah. 2005. Prinsip Penilaian Sensori. Penerbit UKM. Setyaningsih, D., A. SApriyantono and Sari, M. P. (2010). Analisis Sensori untuk Industri Pangan dan Agro. IPB Press. Bogor.

IMK 316/3 Food Quality Management and Food Regulations

This course introduces quality management system that is widely practiced in the food industry. This course covers food assurance, control, evaluation and audit. The course is made complete with basic exposure to food laws and regulation.

Learning Outcomes At the end of the course, the students will be able to:  Understand the systems and tools/methodologies that can be used in food quality management.  Manage relevant information from various sources including new ideas and capable of autonomous learning.  Review the system and method/methodology that can be used in quality management and identify business opportunities based on the provisions of food legislation.

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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. Akta dan Perundangan Makanan 1985. Standard ISO 9001:2008. Montgomery, D.C (2005). Introduction to Statistical Quality Control 5th ed. New Jersey: John Wiley & Sons Inc.

IMK 319/2 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 course is to instil the ability of nutritional evaluation and to produce consumers with nutritional knowledge.

Learning Outcomes At the end of the course, the students will be able to:  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 320/3 Functional Foods

This course gives an overview of the science, technology, regulatory aspects and consumerism of a class of food products known as “functional foods”. This exposure helps to enhance students’ knowledge so that they will appreciate the importance of functional foods existing in the market. 117

Learning Outcomes At the end of the course, the students will be able to:  Identify the functional components in food that are categorized as functional.  Manage relevant information from various sources including new ideas and capable of autonomous learning.  Research on functional food products, understand the potential of scientific functionality of the product and identify business opportunities based on the provisions of food legislation.

References R.Chadwick et.al. (2003) Functional foods. Berlin, Springer. Webb, G.W. (2006) Dietary supplements and functional foods, Blackwell Publishing. Jeffrey Hurst, W. (2008) Methods of Avalysis of Functional foods and Nutraceuticals, Second edition, CRC Press. Bagchi et al, (2010) Biotechnology in Functional foods and Nutraceuticals, CRC Press.

IMA 411/8 Food Technology Research Project

Prerequisite i) Student has taken all level 100, 200 & 300 core courses ii) Student has accumulated at least 60 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 At the end of the course, the students will be able to:  Find ideas and alternative solutions in order to study and solve problems in Food 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.

References Various – depends on research topic chosen.

IMG 405/3 Food Packaging 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. 118

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 At the end of the course, the students will be able to:  Discuss packaging related issues such as material selection and forming technique.  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 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 At the end of the course, the students will be able to:  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.

IMK 407/3 Food Safety p IMG 111/3

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 At the end of the course, the students will be able to:  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.

IMK 410/3 Food Borne Pathogens

The course covers incidence, trends, epidemiology, nature of illness, growth characteristics and current detection, prevention, and control methods of both traditional and emerging food borne pathogens (bacteria and their toxins, viruses and parasites). Outbreaks of recent foodborne illness and their investigations will also be discussed.

Learning Outcomes At the end of the course, the students will be able to:  Explain the important pathogen spread in food and conditions that allow their growth in food.  Implement appropriate methods to prevent, destroy and inhibit the growth of pathogens.  Investigate cases of food poisoning.

References Bhunia, A.L. (2008). Foodborne Microbial Pathogens., Springer, Berlin Fratamico, PM Bhunia, AK Smith, JL. (2005). Foodborne Pathogens: Microbiology and Molecular Biology. Molecular Detection of Foodborne Pathogens (2009). Ed by Dong You Liu E-Book. CRC Press. Blackburn, P. (2009). Foodborne Pathogens: Hazards and risk Assessment. CRC Press Levin, R, (2009) Rapid Detection and Characterization of Foodborne pathogens by Molecular Techniques.

IMK 421/2 Primary Products Technology

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 At the end of the course, the students will be able to:  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. 121

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: Wiley- Interscience. Akoh, C.C. and Min, D.B. (2008). Food Lipids, 3rd edition. Boca Raton, Fl.: CRC Press.

8.1.4 Bioresource, Paper and Coatings Technology

IWK 100/2 Bioresource 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 At the end of the course, the students will be able to:  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 122 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.

Learning Outcomes At the end of the course, the students will be able to:  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 Bioresource 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 At the end of the course, the students will be able to:  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.

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References 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. 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 chlorine- free 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 At the end of the course, the students will be able to:  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 Bioresource 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 At the end of the course, the students will be able to:  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, Pulau Pinang: Penerbit Universiti Sains Malaysia. 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.

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 At the end of the course, the students will be able to:  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.

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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 Bioresource Technology Laboratory I s IWK 102/4

This is a laboratory course that analyse bioresource 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 bioresource – 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 At the end of the course, the students will be able to:  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.

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 At the end of the course, the students will be able to:  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.

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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.

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 At the end of the course, the students will be able to:  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.

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 At the end of the course, the students will be able to:  Explain the processes that involve in the stock preparation and papermaking. 127

 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.

IWK 204/3 Bioresource, 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 At the end of the course, the students will be able to:  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. 128

Learning Outcomes At the end of the course, the students will be able to:  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.

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.

IWA 313/8 Bioresource, Paper and Coatings Technology Research Project

Introduce student to a real problem of bioresource, paper and coatings technology fields. Exposing them about research techniques, problem solving, thesis writing, and oral research presentation.

Learning Outcomes At the end of the course, the students will be able to:  Find ideas and alternative solutions in order to study and solve problems in Bioresource, Paper and Coatings 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.

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.

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Learning Outcomes At the end of the course, the students will be able to:  Identify the major factors affecting dyeing efficiency in cloth resulting from mutual discussion.  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 Bioresource 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 At the end of the course, the students will be able to:  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, Pulau Pinang: Penerbit Universiti Sains Malaysia.

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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 At the end of the course, the students will be able to:  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 1994- 1995, 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.

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 At the end of the course, the students will be able to:  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. 131

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 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 At the end of the course, the students will be able to:  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.

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 At the end of the course, the students will be able to:  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.

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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 Fibre and Lignocellulosic Composite

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.

Learning Outcomes At the end of the course, the students will be able to:  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.

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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 At the end of the course, the students will be able to:  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.

IWK 308/3 Mechanics of Structural Materials s IUK 191/4

This course focuses on topics of material strength, mechanical testings 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.

Learning Outcomes At the end of the course, the students will be able to:  Demonstrate ability to solve problems in the calculation of bending moments and shear beam accurately.  Measure the deflection of the beam in a given situation.  Study a structure with two-dimensional finite element method.  Critically explain the principles of mechanical testing and vulnerability mechanisms of a material.  Identify in a professional manner the size of beam for a particular application. . References Hibbeler, R.C. (2007). Engineering Mechanics Statics, 11th Edn. in SI units, Singapore: Prentice Hall. Hibbeler, R.C. (2000). Mechanics of Materials, 4th Edn., New Jersey: Prentice Hall.

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Hearn, E.J. (1980). Mechanics of Materials, Vol. 1, In International Series on Materials Science and Technology, Vol. 19: Oxford: Pergamon Press. Gere, J.M. and Timoshenko, S.P. (1990). Mechanics of Materials, 3rd Ed., Boston, Massachusetts. PWS-KENT Publishing Company. American Institute of Timber Construction (1994). Timber Construction Manual, 4th Edn., Canada: John Wiley & Sons, Inc.

IWA 404/6 Bioresource, Paper and Coatings Technology Industrial Training

This course must be registered in Semester 2 Level 400. Industrial training will be conducted during final semester of the Year 4, for a period of 12 weeks in an appropriate 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.

8.1.5 General Courses

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 At the end of the course, the students will be able to:  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.

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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.

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.

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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 At the end of the course, the students will be able to:  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

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

137 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 At the end of the course, the students will be able to:  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.

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.

IUK 303/3 Industrial Waste Management

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.

Learning Outcomes At the end of the course, the students will be able to:  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. 138

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 Industrial Quality Management

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. Learning Outcomes At the end of the course, the students will be able to:  Develop basic documents in quality management as quality manual, standard operating procedures and work instruction.  Identify quality factors in industry, process control and methods of improvement.  Identify the quality requirements of the industry to provide suggestions to improve the quality aspects of the industry.

References Summers, D.C.S. (1997). Quality, Prentice-Hall International Inc. Barrie, G.D. (2003). Managing Quality, Blackwell Publishing. Summers, D.C.S. (2008). Quality Management, Prentice-Hall International Inc. Newslow, D.L. (2001). The ISO 9000 Quality System: Applications in Food and Technology, Wiley Interscience. Malaysian Standard Quality Management Systems- Requirements (ISO 9001:2000, IDT), Department of Standard Malaysia.

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 At the end of the course, the students will be able to: 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.

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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 At the end of the course, the students will be able to:  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).

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. 140

Learning Outcomes At the end of the course, the students will be able to: 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.

8.2.2 School of Biological Sciences

BOI 103/3 Cellular 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 At the end of the course, the students will be able to:  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.

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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 At the end of the course, the students will be able to:  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. De Santo, R.S (1978) Concepts of Applied Ecology. Springer Verlag New York Inc, Dodson, S.I. et. al. (1998). Ecology, Oxford Unversity Press.

8.2.3 School of Humanities

HGT 321/3 Geographic Information Technology

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.

Learning outcomes At the end of the course, the students will be able to:  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.

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 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 At the end of the course, the students will be able to:  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. Chow, V.T., Maidment, D. and Mays, L, (1988), Applied Hydrology, McGraw Hill.

8.2.4 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.

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Learning outcomes At the end of the course, the students will be able to:  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.

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9.0 INDEX

Additives and Paper Properties, 128 Advanced Paper Technology – Instrumental Analysis for Pulp and Paper, 134 Advanced Technology of Coatings, 132 Air Pollution Control Technology, 97 Analytical Chemistry 1, 139 Basic Bioresource Science and Technology, 123 Basic Coatings Technology, 122 Basic Ecology, 142 Bioanalysis I, 79 Bioanalysis II, 80 Biochemistry, 108 Biology for Technologist, 77 Bioprocess Instrumentation and Control, 85 Bioprocess Optimization and Simulation, 84 Bioprocess Technology Industrial Training, 84 Bioprocess Technology Research Project, 87 Bioproduct Development, 89 Bioreactor Operation, 81 Bioresource as Industrial Raw Materials, 122 Bioresource Based Products, 124 Bioresource Technology Laboratory I, 126 Bioresource Technology Laboratory II, 130 Bioresource, Paper and Coatings Product Development, 128 Bioresource, Paper and Coatings Technology Industrial Training, 135 Bioresource, Paper and Coatings Technology Research Project, 129 Cellular Biochemistry, 141 Chemical Food Analysis, 109 Chemical Process Calculations, 93 Chemistry for Technologist, 135 Chemodynamics, 104 Coatings Technology Laboratory I, 125 Coatings Technology Laboratory II, 129 Coatings Process and Equipment, 131 Computer Applications in Industry, 96 DNA and Metabolite Technology, 80 Downstream Process Technology, 86 Environmental Audit, 105 Environmental Bioindicators, 96 Environmental Bioprocess Technology, 91 Environmental Forensics, 102 Environmental Management, 99 Environmental Technology Industrial Training, 101 Environmental Technology Laboratory, 101 Environmental Technology Research Project, 101 Environmental, Safety and Health Legislation, 95

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Enzyme Technology, 82 Equipment Design for Water Treatment, 105 Experimental Design with Computer Applications, 137 Fibre and Lignocellulosic Composite, 133 Food Bioprocess Technology, 87 Food Borne Pathogens, 121 Food Chemistry, 106 Food Ingredients, 114 Food Microbiology I, 107 Food Microbiology II, 110 Food Packaging, 118 Food Product Development, 119 Food Quality Management and Food Regulations, 116 Food Safety, 120 Food Sensory Evaluation, 116 Food Technology Industrial Training, 115 Food Technology Research Project, 118 Functional Foods, 117 Fundamentals of Bioprocess Technology, 77 Fundamentals of Stem Cell Technology, 82 Furniture Manufacturing, 132 Geographic Information Technology, 142 Hydrology of Catchment Area, 143 Indoor Environmental, 103 Industrial Microbiology, 78 Industrial Quality Management, 139 Industrial Waste Management, 138 Industrial Wastewater Treatment Plant Design, 103 Instrumental Analysis Food, 110 Introduction to Environmental Science, 92 Introduction to Environmental Technology, 93 Introduction to Food Engineering, 109 Introduction to Food Science and Technology, 107 Issues in Bioprocess Technology, 85 Management of Halal Food, 113 Mass Transfer and Separation Processes, 98 Mathematics I, 136 Mathematics II, 137 Mechanics of Structural Materials, 134 Noise and Vibration Control Technology, 102 Nutrition, 117 Organic Chemistry 1, 140 Paper Technology Laboratory I, 126 Paper Technology Laboratory II, 131 Physical Chemistry I, 140 Physical Properties of Food, 112 Physics I (Mechanics), 143

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Post Harvest Technology of Fruits and Vegetables, 115 Practical in Bioreactor System, 88 Practical in Cell and Tissue Culture Technology, 79 Practical in Downstream Processing, 88 Primary Products Technology, 121 Process Fluid Mechanics, 94 Process Heat Transfer, 98 Processing Technology of Animal Based-Food Products, 111 Processing Technology of Plant Based- Food Products, 112 Pulp Production and Paper Recycling, 124 Quality Assurance and Safety of Bioprocess Products, 90 Raw Materials and Coatings Chemistry, 127 Renewable Biomass, 83 Society and Environment Project, 91 Statistics with Computer Applications, 136 Stock Preparation and Paper Making, 127 Treatment and Management of Scheduled Waste, 100 Treatment and Management of Solid Waste, 99 Unit Operation in Food Processing, 114 Unit Operations Laboratory, 95

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