REGISTRATION FORM
Workshop on Food Physical Properties Testing 20-21st September 2011
Name : Affiliation:
Position:
Address:
Tel. Number:
Fax Number:
Email:
Signature:
I/We hereby enclosed for the registration fee to Participate in Workshop on Food Physical Testing with amount of RM………...in the form of cheque/ Bank draft No………..
and made payable to ‘Bendahari Universiti Kebangsaan Malaysia’
Registration should be made to the workshop secretariat via fax or email before 12th September 2011
Any cancellation after 12th September 2011, the fees is not refund
REGISTRATION & FEES
Registration fees for the workshop is RM 350 per person, which includes course notes, certificate and meals.
Payment may be made by cash, cheque or bank draft.
Please make payable to
‘Bendahari Universiti Kebangsaan Malaysia’
and send to:
Secretariat
Food Physical Properties Testing Workshop School of Chemical Sciences and Food Technology
Faculty of Science and Technology Universiti Kebangsaan Malaysia
43600 Bangi, Selangor
Registration should be made to the workshop secretariat via fax or email before 12th September 2011
For further inquiry, please contact Miss Noor Jannah Awang Tel : 03 - 8921 4543/5963 Fax : 03 - 8921 3232 Email : [email protected]
ACCOMMODATION
For Accommodation, please directly contact Puri Pujangga UKM : 03 8921 3361 Equatorial Hotel Bangi : 03 8210 2222
ESSET Bangi : 03 8925 0900
NIOSH Bangi : 03 8926 1900
Rumah Tamu UKM
(Ungku Omar) : 03 8921 3114
w orkshop on
F OOD P HYSICAL
P ROPERTIES T ESTING
20-21
stSeptember 2011
Organized By:
School of Chemical Sciences and Food Technology Faculty of Science and Technology
Universiti Kebangsaan Malaysia
U
NIVERSITIK
EBANGSAANM
ALAYSIANational University of Malaysia
BACKGROUND
Physical properties of food play an important role in all fields related to food processing which include preparation of food raw materials and production of food. Color, viscosity, thickness, hardness and rheology are main characteristics in determination of food physical properties. The determination of physical properties of food are a pre-requisite for planning, production engineering and automation processes in food, pharmaceutical and cosmetics industries as well as quality control activities.
Basically, texture and color are influenced by preparation and production processes of food such as cutting operation, frying temperature, packaging, baking temperature, storage and others. In addition, rheological properties of food is a most important to influence customers’ perception towards food products. This perception contributes to how it feels in the mouth, or "mouthfeel".
The two-day workshop on food physical testing will focus on determination of texture, color and rheology properties in food product. In this workshop, the fundamental of the theory, principle, method of analysis and data interpretation will be provided together with hands-on training.
OBJECTIVES
INVITED PARTICIPANTS
Academician
Industrial Practitioner
Research Officer
Science Officer
Lab TechnicianSPEAKERS
Associate Prof Dr. Mohamad Yusof Maskat
Dr. Maaruf Abdul GhaniORGANIZING COMMITEE
Advisor
Assoc. Prof. Dr. Rusli Daik Chairperson
Assoc. Prof. Dr. Mohammad Yusof Maskat
Secretary Miss Noor Jannah Awang
Treasurer
Mdm Nor Fauziana Abdul Aziz
Committee Dr. Maaruf Abdul Ghani Mr. Mohd Talhah Mohd Tahir
Mr. Johar Puteh Mdm. Nor Rohmi Mokhtar
Mdm. Rosilah Sulaiman
Providing the participants with good understanding on the fundamental of food physical properties consisting texture, color and rhelogy
Exposing the right technique to analyst texture, color and rheology toward food product20th September 2011 (Tuesday)
21st September 2011 (Wednesday) 8.30 – 9.00 a.m : Registration
9.00 – 10.00 a.m : Lecture 1: Introduction on Texture analysis
10.00 –10.30 a.m : Tea Break
10.30 –12.30 a.m : Lecture 2: Introduction on color analysis
12.30 – 2.30 p.m : Lunch
2.30 – 3.30 p.m : Lecture3: Introduction on Rheology
3.30 – 4.30 p.m : Lecture 4: Introduction on Differential Scanning Calorimetry (DSC)
4.30 p.m : Tea Break
9.00 – 10.00 a.m : Practical 1 : Hands-on Texture Analyzer
10.00–10.30 a.m : Tea Break
10.30 –12.00 p.m : Practical 2 : Hands on Colormeter 12.00 – 2.00 p.m : Lunch
2.00 – 3.00 p.m : Practical 3: Hands-on Rheometer 3.00 – 4.00 p.m : Practical 4: Hands-on DSC 4.00 - 4.30 p.m : Discussion and Data Interpretation
4.30-p.m : Closing
4.45 p.m : Tea Break
