PTSN Learning Management System
PTSN LMS is a learning platform designed to provide educators, administrators and learners with a single robust, secure and integrated system to create personalized learning environments.
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DJJ20063 I THERMODYNAMICS
THERMODYNAMICS provides knowledge of theory, concept and application of principles to solve problems related to thermodynamics. It emphasizes on concept of non-flow process and flow process, properties of steam, Carnot cycle and Rankine cycle. This course also exposes the students to the demonstration of experiments in Thermodynamics by using the real equipment
DGC40053 | PLANT UTILITIES
Plant Utilities introduces and provides knowledge on different types of plant and its importance including various utility flow diagrams. It also exposes students to utility system and its function, calculations, the basic design, the main equipment involved, functions, mechanical characteristics and its operating procedures. During this course, the student will also be exposed into practical skills regarding utility plant operations and maintenance through practical works.
DGM 40102 |PLANT MAINTENANCE
PLANT MAINTENANCE provides an understanding about the basic principles of the
methods of maintaining process that will be conducted to facilities equipment in certain
plants. Study component covers maintenance principles and procedures, lubrication,
Water Treatment Plant, Cooling Water Plant ,Steam Generated Plant, Compressed Air
Plant and Internal Combustion Engine as well as testing equipment.
DUW10022 | OCCUPATIONAL SAFETY AND HEALTH FOR ENGINEERING
DUW10022 | OCCUPATIONAL SAFETY AND HEALTH FOR ENGINEERING
DGP30111 | PROCESS INSTRUMENTATION AND CONTROL LAB
DGP30111 | PROCESS INSTRUMENTATION AND CONTROL LAB
DGP30041 PIPING AND INSTRUMENTATION DIAGRAM WORKSHOP
SYNOPSIS:
PIPING AND INSTRUMENTATION DIAGRAM (P&ID) provides knowledge on recognize symbols used in process flow diagram including equipment, piping and instrument. This course also provides skill practice in reading piping and instrumentation diagram on process actual to enable students read P&ID in industry during working
DMK50213 SURFACTANT CHEMISTRY
SURFACTANT CHEMISTRY contains basic knowledge on surface and interfacial activity, surfactants, role of surfactants, emulsion and colloids. It additionally emphasizes the applications of surface active materials in non-food and food industries. This course also introduces several classes of surfactants such as anionic, non-ionic, cationic, amphoteric.
DMK50203 PROJECT 2 IMPLEMENT AND EVALUATION
PROJECT 2 IMPLEMENTATION AND EVALUATION is a practical-based study that requires the students to carry out a research project in the field of oil and fat technology based on a research proposal completed in Project 1. Students will apply their knowledge and skills on oil and fat technology, the Conceive-Design-Implement-Operate approach as well as research methodology in conducting the research project, collect the data, analyze the data and present the results orally and in written form. The latter comprises Draft 1 and a final report to be submitted for evaluation purposes.
DMK50193 SUPPLY CHAIN MANAGEMENT
DMK40173 SENSORY AND STATISTICS FOR APPLIED SCIENCE
SENSORY AND STATISTICS FOR APPLIED SCIENCE contain basic knowledge of sensory method, statistics, descriptive statistics and inferential statistics commonly used in the field of science and technology. This course also introduces the application of computer software for data presentation and analysis. Student will be able to describe and analyze data in science and technology related situation through application of the knowledge and skills gained
DMK30122 OIL AND FAT PROCESSING LABORATORY
OIL AND FAT PROCESSING
LABORATORY covers the study of
various stages and methods
employed in oil and fat processing,
beginning from storage, extraction
of crude oil from animal and plant
sources to refining and modification
of extracted oils and fats. Raw
materials for oil and fat extraction
include animal by-products, fleshy
fruits, and oilseeds. Crude oils and
fats from these sources can be
recovered by methods which
include mechanical extraction,
thermal extraction, solvent
extraction and enzymatic
hydrolysis. Some oils, such as virgin
olive oil, are ready for consumption
after this initial step (pressing), while
others require additional processing
such as refining and modification.
The extent of oil and fat processing
depends on the source, quality,
and nature of the end use.
DMK20073 NON-EDIBLE OIL AND FAT PRODUCTS
NON-EDIBLE OIL AND FAT PRODUCTS contains basic knowledge of oils and fats to produce non-food products, soaps and detergents, personal care products, pharmaceuticals, biodiesel, bio-lubricants and production of polymers and plastics. This course also introduces the students to the preparation of products such as liquid soap, bar soap and lotion.
DUW10012 OCCUPATIONAL, SAFETY AND HEALTH
OCCUPATIONAL SAFETY AND HEALTH course is designed to impart understanding of the self-regulatory concepts and provisions under the Occupational Safety & Health Act (OSHA). This course presents the responsibilities of workers in implementing and complying with the safety procedures at work. Understanding of notifications of accidents, dangerous occurrence, poisoning and diseases and liability for offences will be imparted upon students. This course will also provide an understanding of the key issues in OSH Management, Incident Prevention, Fire Safety, Hazard Identification Risk Control and Risk Assessment (HIRARC), Workplace Environment and Ergonomics and guide the students gradually into this multi-disciplinary science.
DMK10033 INTRODUCTION TO OIL AND FAT
INTRODUCTION TO OIL AND FAT provides basic knowledge of oils and fats, their sources, physical characteristics as well as chemical characteristics. It also covers the structure and nomenclature of fatty acids and lipids.
DMK10023 BASIC PHYSICAL CHEMISTRY
BASIC PHYSICAL CHEMISTRY introduces the fundamental concept of molecular science and uses them to discuss the behavior of atom and molecules in qualitative and quantitative terms. The fundamentals concepts include matter, atomic structure and Periodic Table, redox reaction, acids and bases, kinetic and equilibrium. It will provide the framework for an understanding of the molecular basis of many technologically important processes.
DMT50263 FOOD ENGINEERING
FOOD ENGINEERING looks into the following principles: the basic principles of food engineering on problem solving involving unit, density, temperature, pressure, principles and problems in mass balance; principles and problem solving in energy balance; principle of heat transfer; and engineering principles in freezing and refrigeration. the course also exposes students to two other principles: fluid flow and drying processes.
DMT50194 PROJECT
PROJECT is a laboratory based study that requires the student to carry out a research project in the field of food science and technology. It outlines the basic principles involved in the selection and choice of a research topic, the scope of the research, planning and conducting the project. The findings of the study will be written as a report as well as presented for evaluation.
DMT50183 FOOD PLANT DESIGN
FOOD PROCESS AND PLANT DESIGN involves the unit operations in food industries which is apply the engineering principles and techniques and also with the relevant standard of a particular process. The relationship among these unit operations can be shown in process diagram. It consists of introduction in food process design, basic principles of related equipment for each unit operations in food processing, hygienic plant design, plant layout and plant safety.
DMT50174 FOOD SAFETY MANGEMENT SYSTEM
FOOD SAFETY course covers the sources of food contamination and poisoning, food borne diseases, relevant control measures; principles and practices of personal hygiene cleaning and sanitation. Student will learn the basic concepts of GHP, GMP and HACCP principles and developing HACCP management system for food industry.
DMT30093 FOOD QUALITY ASSURANCE
Food Quality Assurance consists of introduction to quality and food quality control, quality specification, procedures of quality control, sampling, testing methods, recording and reporting in food quality analysis
DBM10013 – Engineering Mathematics 1
ENGINEERING MATHEMATICS 1 exposes students to the basic algebra including resolve partial fractions. This course also covers the concept of trigonometry and the method to solve trigonometry problems by using basic identities, compound angle and double angle formulae. Students will be introduced to the theory of complex number and concept of vector and scalar. Students will explore advanced matrices involving 3x3 matrix.
