Primary Products Technology

Course Description

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

1. BeMiller, J.N., Roy Lester Whistler, R.L. (2009). Starch: Chemistry and Technology, 3^rd edition. Elsevier, Inc.
2. Thomas, D.J. and Atwell, W.A. (1999). Starches. St. Paul, Minnesota, USA: Eagen Press.
3. Hamm, W. And Hamilton, R.J. (2000) Edible Oil Processing, Boca Raton, FL, USA: CRC Press.
4. Fereidoon, S. (2005). Bailey's Industrial Oil and Fat Products. New York: Wiley- Interscience.
5. Akoh, C.C. and Min, D.B. (2008). Food Lipids, 3^rd edition. Boca Raton, Fl.: CRC Press.