B. SC. FOOD TECHNOLOGY:
YEARS II, III & IV

[First] [Previous] 1 2 3 4 5 6 [Next] [Last]

SCH326 Food Chemistry I
Ms. Ke Kantha Mealea
Year IV, Semester II
In this course, students examine the chemical composition, properties and the nutritional value of foods. In particular, students focus on changes at the cellular and molecular levels, particularly chemical and biological changes in foods.

SCH327 Cereal Technology
Mr. Khem Sarim
Year III, Semester II
This course examines the special role of major cereals such as rice, wheat, barley, rye, corn, millet and oats. Students study the role of constituents in the processing of cereals into bakery and pasta products. They also learn about the effects of adding water, salt, leavening agents and other ingredients.

SCH328 Carbohydrate Technology
SCH329 Protein Technology
Ms. Ke Kunthea Mealea
Year III, Semester II
Together, these two courses explore the structures and properties of commercially important carbohydrates and proteins, as well as their production technology and applications. Students learn about the chemistry of carbohydrates and proteins, and study practical techniques for their analysis and structure elucidation, before examining the potential for modifying protein structures through protein engineering.

SCH330 Biochemistry of Flavours and Aromas
Mr. Kin Sovann
Year III, Semester II
This course explores the chemistry of flavours and aromas, the factors which influence flavour changes and an analysis of aromas.

SCH430 Fermentation Technology
Ms. Long Solida
Year IV, Semester I
This course explores the role of microorganisms in the fermentation processes, as well as the stoichiometry of biological reactions, fermentation kinetics, bioreactors and transport phenomena in fermentation products. As part of this course, students engage in relevant practical work.

SCH431 Food Laws and Regulations

Mr. Kin Sovann
Year IV, Semester I
Students learn about the Cambodian regulatory environment for the food industry and compare it with other developing and developed countries, in terms of national, regional and international standards.

SCH432 Sensory Evaluation
Mr. Kin Sovann
Year IV, Semester I
Students explore the taste, odor, color and texture of food as factors that can affect consumer acceptability. They practically evaluate food, using both sensory and instrumental measurements. By doing so, students gain skills at performing and selecting appropriate tests to collect information from consumers and correlate with instrumental measurements.

SCH433 Food Packaging Technology
Ms. Hin Saran
Year IV, Semester I
This course teaches students about the properties and uses of food packaging materials and procedures, providing them with the ability to choose and evaluate packaging procedures and packaging materials.

SCH434 Food Chemistry II
Ms. Ke Kunthea Mealea
Year IV, Semester I
This course builds students’ understanding of the chemistry of food components, human nutrition and biochemistry, as well as of standard analytical procedures for foods. As part of this, students examine the chemical changes occurring during food processing, water in food, the use of enzymes and the analysis of contaminants.

SCH435 Food Technology Project
Year IV, Semesters I & II
Each student completes an original investigation into a scientific problem. This may include developing a product in a workplace setting, a detailed literature review or a short thesis report. Other outcomes could include a new product formulation, a computer model, synthesis of a new compound or the construction of a working device.

SCH436 Industrial Microbiology
Mr. Hap Sophoan
Year IV, Semester II

This course teaches students about micro-organisms and microbial processes, which are used

to produce economically important products such as food, industrial chemicals and pharmaceuticals. Students also gain an understanding of the technologies associated with the commercial production of metabolites. A related lab course will include the preparation and evaluation of substrate media, the isolation and screening of production strains, and the industrial production of alcohol, antibiotics, beer, bread and fermented soya bean biscuit (tempeh).

SCH437 Food Toxicology
Ms. Proum Sorya
Year IV, Semester II
In this course, students learn about classes of toxins and methods of toxication. Natural sources of toxins and external contaminants as well as food additives are covered as part of the course.

SCH438 Food Biotechnology

Mr. Hap Sophoan
Year IV, Semester II
In this course, students explore recent definitions and developments in Food Biotechnology. As part of this, they cover the principles of fermentation, genetic engineering, cloning and other modern techniques of biotechnology.

SCH435 Food Chemistry III
Ms. Ke Kunthea Mealea
Year IV, Semester II
In this course, the chemistry and biochemistry of food components are considered in relation to selected foods, including oils and fats, emulsions and dispersions, hydro-colloids, flavor volatiles, wheat and rice product and aerosols. Students also examine the chemical changes that occur as a result of drying and browning foods.

[First] [Previous] 1 2 3 4 5 6 [Next] [Last]