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Use this subject guide to help you finding information on the subject Food Science & Biochemistry. The Library provides both printed, multimedia and electronic resources to help you finding relevant information for your assignments, teaching-learning and research projects. If you need more information about the subject, please feel free to contact us via voice mail, email or Ask Us platforms.
This course focuses on the fundamental concepts of food science with emphasis on quality and deteriorative factors in food. This course also highlighted on chemical/ biochemical reaction of carbohydrate, lipids, proteins, vitamins, water and minerals in fresh and processed foods with respect to food quality and health. It also covers on how biochemical and functional properties, enzymes and food additives (emulsifiers, pigments, colours, flavours, sweeteners, preservatives, etc). Metabolism and processes of nutritive aspect of food constituents are also emphasized.
Printed Books are located at both Tuanku Syed Faizuddin Putra Library Main Campus in Pauh and Kangar City Campus Branch in Kangar. This is due to nature of this subjects, we were fairly needed by students and researchers in other subject areas. Users can use our Online Public Access Catalog (OPAC) or our Integrated search facility called Worldcat Discoveries to help you finding printed items. Use search strategies including Title Search, Keyword Search or Subject Seach to facilitate access to relevant materials especially printed books.