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CBE670 Food Science And Technology UITM Assignment Answer Malaysia

CBE670 is an introductory course in Food Science and Technology offered by UITM (Universiti Teknologi MARA) in Malaysia. The CBE670  course provides an overview of the food processing industry, covering topics such as food constituents, composition, and processing of various food commodities. Students will explore sensory and nutritional aspects, learn about food safety regulations and legislation, understand the principles of packaging food products, and gain insights into product development in the food industries.

Throughout the course, students will acquire fundamental knowledge of the science behind food processing and the technology involved in bringing food products from raw materials to the end consumer. This foundational understanding will enable students to comprehend the complexities and critical aspects of the food industry, ensuring the production of safe, nutritious, and high-quality food products.

The CBE670 course aims to equip students with the necessary expertise to address challenges and opportunities in the food industry, contributing to the sustainable and innovative development of the food sector in Malaysia and beyond.

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

Food Science and Technology is a multidisciplinary field that encompasses several aspects related to food production, processing, safety, and development. In this assignment, you are required to elaborate on the following key topics:

  1. Nutrition: Discuss the principles of nutrition, including macronutrients (carbohydrates, proteins, fats), micronutrients (vitamins, minerals), and their role in the human body. Explain how food scientists analyze and evaluate the nutritional content of different food products.
  2. Product Performance: Describe how food scientists assess the quality and performance of food products. Explain the factors that influence the texture, flavor, color, and overall sensory attributes of food items.
  3. Safety: Investigate the importance of food safety and the measures taken to ensure that food products are safe for consumption. Discuss various foodborne hazards, such as pathogens and chemical contaminants, and the methods used for their detection and control.
  4. Packaging: Explore the significance of packaging in the food industry, including its role in preserving freshness, extending shelf life, and preventing contamination. Discuss different types of packaging materials and their suitability for various food products.
  5. Product Development: Explain the process of food product development, from ideation and formulation to commercialization. Discuss the importance of market research, consumer preferences, and product testing in the development of successful food products.

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

In this assignment, you are required to compare and contrast the processing methods used for different food commodities. Choose at least three food commodities from different categories (e.g., fruits, vegetables, grains, dairy, meat, seafood) and discuss the following points for each:

  1. Raw Material Preparation: Explain the initial steps involved in preparing the raw materials for processing, including cleaning, sorting, and grading.
  2. Processing Techniques: Describe the specific processing methods used for each food commodity, such as canning, freezing, drying, fermentation, pasteurization, etc.
  3. Impact on Nutritional Value: Evaluate how each processing method affects the nutritional content and quality of the food commodity. Discuss the potential loss or retention of nutrients during processing.
  4. Shelf Life and Storage: Analyze how the processing method impacts the shelf life and storage requirements of the food commodity. Discuss the best storage practices to maintain product quality.

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Assignment Brief 3 : Evaluate engineering application in food industry

This assignment focuses on the role of engineering in the food industry. Choose three engineering applications used in food processing and manufacturing, and address the following points for each:

  1. Process Overview: Explain the engineering process involved in each application. Discuss the machinery and equipment used and their functions.
  2. Efficiency and Cost-Effectiveness: Evaluate how each engineering application enhances the efficiency of food processing and its cost-effectiveness in large-scale production.
  3. Food Quality and Safety: Discuss how the engineering application ensures food quality and safety during processing. Explain any measures taken to prevent contamination or spoilage.
  4. Environmental Impact: Analyze the environmental impact of each engineering application. Discuss any sustainable practices implemented to reduce waste and resource consumption.

Assignment Brief 4: Demonstrate scientific approach that involved in food industry

In this assignment, you are required to showcase the scientific approach used in the food industry, focusing on one specific case study or food product. Address the following points:

  1. Background: Provide an overview of the selected food product or case study and its significance in the food industry.
  2. Research and Analysis: Describe the scientific research conducted for the development or improvement of the food product. Discuss any experiments, data collection, or analysis involved.
  3. Problem-Solving: Explain how the scientific approach was used to address any challenges or issues related to the food product, such as improving its nutritional profile or extending shelf life.
  4. Outcome and Conclusion: Summarize the results of the scientific approach and its impact on the food industry or consumers.

Remember to support your explanations with credible sources and references wherever necessary. 

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