iTEL
520 课程
![NP20202 PEMAKANAN MOLEKULAR [3-2025/2026]](https://itel-archive.ums.edu.my/pluginfile.php/2225068/course/overviewfiles/Poster%20iTEL.png)
NP20202 PEMAKANAN MOLEKULAR [3-2025/2026]
Molecular nutrition is an interesting aspect of nutritional science. This course can help students understand how nutrients interact with the genome to alter gene expression, which in turn can affect normal growth, health and the causing of diseases. In this introductory course, students will start by reviewing the core concepts in molecular biology, the process of gene expression, discerning essential research tools used to investigate molecular aspects of nutrition, studying how the genome influences the response to nutrients and discussing various examples of how nutrients regulate gene expression. In each topic of discussion, emphasis will be given to the latest scientific research findings.
CLO1: Explain molecular nutrition, related terminologies and basic principles of tools/techniques used in molecular nutrition research (C2, PLO1)
CLO2: Apply the knowledge and skills of molecular nutrition in nutrition research (C3, PLO2)
CLO3: Demonstrate proper communication skills through written and verbal in regards to topics in molecular nutrition (A3, PLO5)
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NT20203 MIKROBIOLOGI MAKANAN [2-2025/2026]
The course discusses the basic principles of food microbiology, which include scope of study, classification of microorganisms, existing of microflora in various foods and their source of contamination. Characteristic and factors affecting the growth of microorganism that lead to either food spoilage or food poisoning are also discussed. An understanding to these factors is helpful in designing methods to control or stimulate their growth. Students have the opportunity to learn a wide variety of microbiological methods normally used in quality control and safety evaluation of foods. The control of microorganisms especially foodborne pathogens by various food preservation techniques and processing are also being highlighted. Apart from the detrimentally effects to food and human health, many of these microorganisms are used in the production of food and food ingredients. A series of laboratory exercises are designed to provide student with the opportunity to develop skills in the isolation, identification and enumeration of the major groups of microorganisms associated with food and food products
![NT11402 ASAS PEMASARAN [2-2025/2026]](https://itel-archive.ums.edu.my/pluginfile.php/1908013/course/overviewfiles/NT11402%2025_26.png)
NT11402 ASAS PEMASARAN [2-2025/2026]
NT11402 Fundamental of Marketing provides an introduction to the fundamental principles and concepts of marketing as a key business function. The course examines consumer behaviour, the elements of the marketing mix, and the role of marketing strategies in meeting customer needs. It also highlights applications within the food sector, including menu marketing, retailing, promotion, and marketing ethics.
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