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GUIDELINES TO FOOD INNOVATION

Category :  E-Books
Publisher :  Penerbit UiTM
( 138 )

$ 6.56

Description

Students are often challenged to think creatively, act innovatively and invent something unusual. However, they are often left to seek the unknown, to think outside of the box and to imagine beyond their time. It is especially true in food product development. Students are required to produce new product and innovatively create something that would benet human race but they are rarely guided in the process of food product development. Often times, students are left by themselves to nd the bits and pieces in the process of food product development.

This book is available to fulll the need of this subject matter. Guidelines to Food Innovation help students in the process of planning, thinking through their project, to dierentiate their product whether it is an invention or innovation, why their product is important, for who and whether it has potential for commercialisation, or whether their product can make them a millionaire someday.

All students who are going to invent, to innovate, to become food entrepreneur or technopreneur should have this book to guide them in producing safe, wholesome, functional food for people’s greater good.


Instructor Biography

Chemah Tamby Chik is a senior lecturer in Department of Foodservice Management, UiTM Selangor, Puncak Alam Campus. A Graduate from Michigan State University in Food: Technology & Management, she later joined Shah Alam Polytechnic before started teaching at UiTM Shah Alam. Chemah also holds a PhD in Food Science from Universiti Kebangsaan Malaysia and Masters in Education from Institut Tun Hussien Onn, UTM. She has almost 20 years of experience in the academic world especially teaching Food Science, Experimental Foods, Sensory Evaluation, Product Development and Food Quality and Standards in Food Industry. She is currently interested in projects assisting small medium enterprises (SMEs) in maintaining and upgrading their quality standards in operation and production of food.

Sabaianah Bachok is a senior lecturer in Department of Foodservice Management, Universiti Teknologi MARA (UiTM). She has been with UiTM since 1998 and graduated with Master in Science (Food Science) from Universiti Kebangsaan Malaysia (UKM) and Bachelor’s Degree in Food Service Management from UiTM. She involved in the academic world for almost 25 years teaching Food Quality and Food science subjects. Her prior experience includes being a teacher at vocational school in Langkawi and manager at KFC Catering Services. She recently received her PhD specialising in Halal Food and Halal Compliance in Foodservice Sector.

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