UNIVERSITI TUN HUSSEIN ONN MALAYSIA

FAKULTI SAINS, TEKNOLOGI DAN PEMBANGUNAN INSAN

PERANCANGAN KULIAH
LECTURE PLAN

MAKLUMAT KURSUS (COURSE INFORMATION)

SEMESTER / SESI (SEMESTER / SESSION)

: SEMESTER 2 / 2013/2014

KOD KURSUS (COURSE CODE)

: BWD21103

NAMA KURSUS (COURSE NAME)

: FOOD SAFETY AND

TOXICOLOGY
:

BEBAN AKADEMIK PELAJAR (COURSE ACADEMIC LOAD)

Minggu
(Week)

Jam / Minggu
(Hours / Week)

Bilangan Jam /
Semester
(Hours / Semester)

Kuliah & Pembelajaran Berpusatkan Pelajar

(Lecture & Student Centered Learning)

14

42

Tutorial (Tutorial)

Amali (Practical)
Pembelajaran Kendiri dan Penilaian Formal

32

22
10

Aktiviti Pembelajaran
(Learning Activity)

(Independent Study and Formal Assessment)

Lain-lain (Others)
1. Projek (Project)
2. Tugasan (Assignment)

JUMLAH JAM BELAJAR (JJB)

120

TOTAL STUDENT LEARNING TIME (SLT)

Kursus Pra-syarat (Pre requisite Courses)

: NIL

Nama Pensyarah (Lecturers name)

: Dr Hazel Monica Matias-Peralta Coordinator

Dr. Balkis Talib

Disediakan oleh (Prepared by) :

Disahkan oleh (Approved by) :

Tandatangan (Signature) :

Tandatangan (Signature) :

Nama (Name) : Hazel Monica Matias-Peralta

Nama (Name) :

Tarikh (Date) :

Tarikh (Date) :

RPP-04 / Prosedur Perlaksanaan Kuliah

Edisi: 3 / No. Semakan: 0

MATLAMAT (GOALS) :
To foster students understanding and appreciation of food hygiene and sanitation food safety management.
Emphasis is focused on the common issues related to food service, food processing and processed food in
Malaysia and other countries, namely the hygiene of food preservation and storage as well as
preparation/processing, the importance of personal hygiene, and the significance of the implementation of the
hazard analysis of critical control points for food safety management.
SINOPSIS (SYNOPSIS) :
This course will provide students with the knowledge required to protect the publics health in matters related
to food safety and toxicology. The first part involved the fundamental concepts including dose response
relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination
of toxicants, target organ toxicity and measures of toxicity. The second part covers different categories of
toxicants and their mechanisms of toxicity. Other topics covered include food allergen and sensitivities, food
safety management systems (HACCP) and current issues pertaining to food safety.
HASIL PEMBELAJARAN (LEARNING OUTCOMES) :
At the end of this course, students will be able to:
(1)

Outline major modes of toxicity of key food-borne toxicants, based on chemical nature, metabolism,
sites of action and toxicity mechanisms. (C4 : PLO1)
(2)
Traces level of food toxicants using appropriate detection of technique. (P3 : PLO2)
(3)
Identifies critically the source of potential toxic constituents in food supply (intentionally added or
naturally-occurring). (A4 : PLO4)

RPP-04 / Prosedur Perlaksanaan Kuliah

Edisi: 3 / No. Semakan: 0

ISI KANDUNGAN (CONTENT) : LECTURE

MINGGU
(WEEK)

KANDUNGAN
(CONTENT)
1. Safety of Foods Introduction (3 hours)

1.1. Definition
1.2. Concerns and consequence for food safety
1.3. Food safety: world wide
2. Basic Toxicology

2-3

PENTAKSIRAN
(ASSESSMENT)
Test 1
Final Exam

(6 hours)

2.1. Introduction to toxicants

2.2. Absorption, Distribution and Storage of
toxicants
2.3. Biotransformation and Elimination of toxicants
2.4. Toxicokinetic and Toxicodynamic
2.5. Measures of toxicity
2.6. Systemic and Organ Specific Toxicity

Quiz 1
Test 1
Final Exam

3. Natural Toxins in Food (9 hours)

4-6

3.1. Determination of toxicants in foods

3.2. Classification and toxicity of natural occurring
toxins; natural toxins in animal foodstuffs
(meat and seafood)
3.3. Micro-organisms and food; sites of action and
their toxicity mechanisms
3.4. Fungal toxins occurring in foods (mycotoxins)
3.5. Natural toxins in plant foodstuffs
4. Food Allergies and Sensitivities (6 hours)

7-8

4.1. Natural sources and chemistry of food

allergens
4.2. True/untrue food allergies
4.3. Handle of food allergies
4.4. Food sensitivities (anaphylactoid reactions,
metabolic food disorders and idiosyncratic
reactions); issues related to sulfites in foods

Quiz 2
Test 1 (date)
Test 2
Final Exam

Oral presentation
Test 2
Final Exam
Mid Semester Break

5. Environmental Contaminants and Drug

Residues in Food (6 hours)

9-10

5.1. Common environmental contaminants

5.1.1. Heavy metals
5.1.2. Dioxin and furans
5.1.3. PCBs
5.2. Drugs residues in food
5.2.1. Fungicides and pesticides
5.3. The health impacts and risk assessment
5.3.1. abusive use of veterinary drugs (e.g.
malachite green in fish)
5.4. Other contaminants in food

RPP-04 / Prosedur Perlaksanaan Kuliah

Edisi: 3 / No. Semakan: 0

Quiz 3
Oral presentation
Test 2 (date)

MINGGU
(WEEK)

11-12

KANDUNGAN
(CONTENT)
6. Food Additives and Toxicants formed
during Food Processing (6 hours)
6.1. Common food additives (e.g. coloring) and
their safety issues
6.2. Process-induced food toxicants (e.g.
acrylamide) and their health concerns
6.3. Mercury in the Human Food Chain
6.4. Human Health Risk Assessment of Lead and
Arsenic
6.5. Dioxin and Related Compounds in the
Human Food Chain
7. HACCP Food Safety Management
Program (3 hours)

13

7.1. Principles, application and importance of

HACCP in the food industry

PENTAKSIRAN
(ASSESSMENT)

Oral presentation
Final Exam

Quiz 4
Oral presentation
Final Exam

8. Special Topics / Current Food Safety Issues

14

8.1. Irradiated Foods

8.2. Microwave Cooked Foods
8.3. Current issues on food safety: 3-MCPD, acryl
amide, GMO, low/minimally heated food,
organic foods, BSE, etc

TUGASAN / PROJEK (ASSIGNMENT / PROJECT)

PENILAIAN (ASSESSMENT) :
1.
2.
3.
4.
5.

Kuiz (Quiz)
Tugasan (Generic Skill)
PBL Report and Presentation
Ujian (Test 1 & 2)
Peperiksaan Akhir

:
:
:
:
:

5 % (C)
10 % (A)
15 % (P)
20 % (C)
50 % (C)

(Final Examination)
Jumlah (Total)

100 %

RPP-04 / Prosedur Perlaksanaan Kuliah

Edisi: 3 / No. Semakan: 0

Quiz 5
Oral presentation
Final Exam

RUJUKAN (REFERENCES):
1.
2.
3.
4.
5.

Brimer, L. 2011. Chemical Food Safety. MA : CABI, Nosworthy Way, Wallingford, Oxfordshire,
Cambridge. Call number: RA1258 .B74 2011.
Shibamoto, T. and Bjeldanes, L.F. 2009. Introduction to Food Toxicology. 2nd Edition. Academic Press,
USA. Call number: RA1258 .S54 2009.
Pico, Y. 2008. Food Contaminants and Residue Analysis. Elsevier, Netherlands. Call number: QD75 .F66
2008.
Skog, K. and Alexander, J. 2006. Acrylamide and Other Hazardous Compounds in Heat-Treated Foods.
Woodhead Pub, United Kingdom. Call number: RA1242.A33 .A27 2006.
Sullivan, P.J., Sullivan, P., Clark, J.J.J. and Agardy, F. J. 2007. Toxic Legacy: Synthetic Toxins in the
Food, Water, and Air of American Cities. Academic Press, USA. Call number: RA1211 .T69 2007.

RPP-04 / Prosedur Perlaksanaan Kuliah

Edisi: 3 / No. Semakan: 0

KEHADIRAN / PERATURAN SEMASA KULIAH (LECTURE ATTENDANCE / REGULATION)

(1) Pelajar mesti hadir tidak kurang dari 80% masa pertemuan yang ditentukan bagi sesuatu mata pelajaran
termasuk mata pelajaran Hadir Wajib (HW) dan mata pelajaran Hadir Sahaja (HS).
Students must attend lectures not less than 80% of the contact hours for every subject including
Compulsory Attendance Subjects (Hadir Wajib HW) and Attendance Only Subjects (Hadir Sahaja
HS).
(2) Pelajar yang tidak memenuhi perkara (1) di atas tidak dibenarkan menghadiri kuliah dan menduduki
sebarang bentuk penilaian selanjutnya. Markah sifar (0) akan diberikan kepada pelajar yang gagal
memenuhi perkara (1). Manakala untuk mata pelajaran Hadir Wajib (HW), pelajar yang gagal
memenuhi perkara (1) akan diberi Hadir Gagal (HG).
Students who do not fulfill (1) will not be allowed to attend further lectures and sit for any further
examination. Zero mark (0) will be given to students who fail to comply with (1). While for
Compulsory Attendance Subjects (Hadir Wajib HW), those who fail to comply with (1) will be
given Failure Attendance (Hadir Gagal HG).
(3) Pelajar perlu mengikut dan patuh kepada peraturan berpakaian yang berkuatkuasa dan menjaga disiplin
diri masing-masing untuk mengelakkan dari tindakan tatatertib diambil terhadap pelajar.
Students must obey all rules and regulations of the university and must discipline themselves in
order to avoid any disciplinary actions against them.
(4) Pelajar perlu mematuhi peraturan keselamatan semasa pengajaran dan pembelajaran.
Student must obey safety regulations during learning and teaching process

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MATRIK HASIL PEMBELAJARAN SUBJEK DAN HASIL PEMBELAJARAN PROGRAM

(SUBJECT LEARNING OUTCOMES AND PROGRAMME LEARNING OUTCOMES MATRIX)
Dilampirkan (Attached)

RPP-04 / Prosedur Perlaksanaan Kuliah

Edisi: 3 / No. Semakan: 0

Faculty: Science, Technology and Human Development

Programme: Bachelor of Science (Food Technology) with Honours
Subject: FOOD SAFETY AND TOXICOLOGY
Code: BWD 21103
Course Learning Outcomes

Outline major modes of toxicity of

key food-borne toxicants, based on
chemical nature, metabolism, sites
of action and toxicity mechanisms

Traces level of food toxicants

using appropriate detection of
technique

LO-1

LO-2

Program Learning Outcome

LO-4
LO-5
LO-6
LO-7

LO-3

C4

Assessment

Lectures

Quizzes/Tests/
Final
examination

X
Project/
Assignments

A4

Psychomotor

Level of Learning Taxonomy

Cognitive

Affective

P1

Perception

C1

Knowledge

A1

Receiving

P2

Set

C2

Comprehension

A2

Responding

P3

Guided Response

C3

Application

A3

Valuing

P4

Mechanism

C4

Analysis

A4

Organising

P5

Complex Overt Response

C5

Synthesis

A5

Internalising

P6

Adaptation

C6

Evaluation

P7

Origination

KPI
50 %
of the class
achieved B-

Written and
oral report

50%
of the class
achieved B-

Group Report/
Oral
Presentation

50%
of the class
achieved B-

P3

Edisi: 3 / No. Semakan: 0

Delivery

Field trip/
Seminar

Note:

RPP-04 / Prosedur Perlaksanaan Kuliah

LO-9

Identifies critically the source of

potential toxic constituents in food
supply (intentionally added or
naturally-occurring)
JUMLAH

LO-8