Food Service and Nutrition - FSMA UMT

Kenapa daging qurban kadang-kadang jadi liat dan keras? 🥩🤔

Sebenarnya, ini bukan semestinya sebab daging “tak elok”, tetapi berkait dengan perubahan semula jadi pada otot selepas penyembelihan, terutamanya proses rigor mortis. Apabila tenaga dalam otot berkurang, protein otot akan terkunci dan menyebabkan daging menjadi lebih tegang, keras dan liat.

Melalui ilmu Sains Makanan, kita boleh faham bagaimana teknik penyimpanan, perapan, potongan daging dan kaedah memasak yang betul dapat membantu menghasilkan daging yang lebih lembut, juicy dan sedap dimakan ✨

Semoga ibadah qurban kita diterima dan Aidiladha ini membawa keberkatan, kesyukuran serta kasih sayang sesama insan.

Salam Aidiladha daripada kami warga
Sarjana Muda Sains Makanan (Perkhidmatan Makanan dan Pemakanan) dengan Kepujian, FSMA, UMT

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📢 PERMOHONAN UPUONLINE® FASA 2 AKAN DITUTUP HARI INI📢

Peluang terakhir untuk lepasan Asasi, Matrikulasi, STPM, STAM dan Diploma memohon kemasukan ke universiti bagi sesi akademik 2026/2027 ✨

🗓 Tarikh tuup: 15 Mei 2026 (Jumaat)
⏰ Masa: 5.00 petang

Jangan lupa pilih:
🧪 Sarjana Muda Sains Makanan (Perkhidmatan Makanan dan Pemakanan) dengan Kepujian
📌 Kod UPU: UG-6-541-001

Jadikan PMP pilihan No.1 anda 🤍

Jumpa anda di Universiti Malaysia Terengganu 🌊✨

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Sometimes food products look almost identical to our eyes… but in the food industry, even small colour differences can affect product quality, consistency, and consumer acceptance 👀📊✨

Year 3 students from the Bachelor of Food Science (Food Service and Nutrition) with Honours programme taking STM3343 Instrumentation in Food Analysis learning food colour analysis using a chromameter 👩🏻‍🔬🎨

Colour analysis plays an important role in the food industry to ensure every product batch maintains consistent quality from beverages and sauces to bakery and snack products 🍞🥤

This is how food scientists use analytical techniques and data to better understand food quality beyond what we can see with our eyes 🧪✨

Course lecturer: Tengku Rozaina binti Tengku Mohamad @ Jaffar 🌸

Bachelor of Food Science (Food Service and Nutrition) with Honours
at Universiti Malaysia Terengganu 🌊

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POV: why your bread failed 😭🍞🧪

Turns out, choosing the right flour really affects the texture and structure of bread ✨

Year 1 students from STM3313 Introduction to Food Chemistry learning about gluten formation using different types of flour 👩🏻‍🔬👨🏻‍🔬✨

Some dough turned stretchy, some kept breaking apart… hurmm tepung mana paling tinggi gluten agaknya? 👀🍞

This is not just mixing flour and water, this is food science 🔥

Jom belajar Bachelor of Food Science (Food Service and Nutrition) with Honours at Universiti Malaysia Terengganu 🌊✨

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Have you ever wondered why some jams turn out perfectly thick and smooth, while others become too watery? 🍓👀

In food science, even choosing the right fruit stage matters, because pectin changes during ripening. Too unripe, too ripe… the texture can turn out completely different 🧪✨

You’ll learn all these fun little food science details in the Bachelor of Food Science (Food Service and Nutrition) with Honours at Universiti Malaysia Terengganu 👩🏻‍🔬

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Smoked fish lab… and yes, it smells THAT good 🔥🐟

STM3123: Principles of Food Processing & Preservation
Year 3 students Bachelor of Food Science (Food Service and Nutrition) with Honours 👩🏻‍🔬✨

This is what studying food science actually looks like. 🥰
Best part? Lepas lab boleh makan terus 😆🐟

🎥 Thanks Wan Fatimah Azzahra for the video that is nicely captured ✨

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