SBK3023 Food Science and Nutrition 1

Final assessment
(50 marks)

Instruction: Answer ALL questions below.

1. Preservation is applied to ensure the quality, edibility and the nutritive value of the
food remains in good condition. It involves several methods such as chilling, heating,
freezing, curing, drying and smoking. In addition, preservation also can be apply by
using food additives.

a. State THREE (3) advantages of chilling method.

1. Longer product shelf life our frozen meals.
2. Improved safety as food is frozen, all bacterial growth is stopped.
3. Consistent quality of consistently high quality and nutritious meals.
(3 marks)

b. Explain TWO (2) importance of washing and blanching methods for vegetables
prior keep in chiller.
1. Blanching cleanses the surface of dirt and organisms, brightens the
color and helps retard loss of vitamins.
2. It stops enzyme actions which can cause loss of flavor, color and
texture.
(4 marks)

c. Briefly describe the TWO (2) negative impacts of freezing method towards physical
characteristics of fish.
1. The fish is fragile and readily damaged, so harsh handling and bruising
cause bacterial contamination of the fish flesh and allow the release of
enzymes, hastening the rate of deterioration.
2. The intrinsic factors affecting the spoilage rate of chilled fish.
(4 marks)

d. Explain the best method type of beef smoking if the beef is ready to be consumed
straight after the smoking process and cannot be stored for longer period.
The same procedures from curing to cold smoking are applied to hot-
smoked items. After being cold smoked, the product is next cooked at
temperatures that progressively increase to roughly 82°C (180°F), never
exceeding 93°C (200°F) in the case of fish. Fish can be hot smoked, although
meat and poultry are typically simpler to do so because they can withstand
temperature changes better and can be smoked up to 240C. However, even
these items are susceptible to spoilage due to overcooking and
unacceptable drying, which leads to a bad texture and a loss of the smokey
flavour.

(4 marks)
SBK3023 Food Science and Nutrition 2

2. Halal has become a universal concept where it is a term exclusively used in Islam
which means permitted or lawful. Therefore halal concept is crucial to control the
safety and quality of raw materials and food products starting from food processing
until consumption of the food products.

a. State and explain FIVE (5) importance of halal concept in Malaysia.

1. Halal certification and standards for food safety, quality control, and a host
of other advantages are available to both Muslim and non-Muslim
consumers.
2. Food safety - Halal food must be produced using the highest levels of
hygienic practises that adhere to global food safety standards and should
not be interpreted as violating any religious beliefs.
3. Muslim identity in terms of religion and culture.
4. Positive perception healthier, safer, and more compassionate animal care.
5. This food is free from bacteria and harmful substances that otherwise
would have hampered your brain. Halal meat is free from antibiotics, growth
hormones, antibiotics, and preservatives.
(10 marks)

b. Briefly describe requirements needed for application of halal certification by

Jabatan Kemajuan Islam Malaysia (JAKIM).
1. Register under Suruhanjaya Syarikat Malaysia (SSM) / Suruhanjaya
Koperasi Malaysia / others government agencies.
2. Have a business license from Local Authorities or Declarations from
Government Agencies (for those who do not have local authorities).
3. Have been fully operate before do the application.
4. Produce or handle halal product only.
5. Imported meat or animal-based products should be obtained from
slaughterhouses approved by the Department of Veterinary Services (JPV)
and JAKIM.
(5 marks)

c. List FIVE (5) schemes of Malaysia Halal Certification.

1. Food/drinks/functional food/supplements products.
2. Slaughter house.
3. Pharmaceutical.
4. Medical devices.
5. Cosmetics and self-grooming products.
(5 marks)
SBK3023 Food Science and Nutrition 3

3. Product development is the process of creating new or modified food products that
will fill a gap in the market. There are several steps in product development process
including idea generation, sensory evaluation and launching a new product.

a. State TWO (2) categories of sensory panellists.

1. Trained panellist.
2. Untrained panellist.
(2 marks)

b. List and elaborate THREE (3) main methods of sensory evaluation.

1. Taste- Taste, or the perception of gustatory input, is the most influential
factor in a person's selection of a particular food.
2. Texture- Texture is the sensory manifestation of the structure or inner
makeup of products in terms of their reac tions to stress, which are
measured as mechanical properties by the kinesthetic sense in the muscles
of the hands, fingers, tongue, jaw, or lips.
3. Odour- We also assess the quality of food using our sense of smell, or
olfactory sense. It is simpler to detect the odour of hot foods than cold
foods because only volatile molecules, such as gas, transmit odour.
(6 marks)

c. Explain TWO (2) reasons the failure of new product in market.

1. Does not request customer feedback on common new products.
2. Not enough market or industry research successful products serve the
needs of the market and industry. If you’re missing information about your
target market or overall industry, it’ll be difficult (maybe impossible) for you
to develop a product that fits.
(4 marks)

d. State THREE (3) new marketing strategies to introduce new product in the
market.
1. At a trade launch, some new products are displayed so that large
supermarkets and distributors can examine and sample them.
2. The consumer is then informed that the product is available through the use
of modern technologies in advertising and marketing.
3. The debut of the new product. Products are always evaluated to determine
how well they are operating after a specific amount of time.
(3 marks)

END OF QUESTIONS