Together

Monday, May 17, 2010

CLasss! Here a summary of what u are suppose to do.

FOOD CHEMISTRY
Do ur epracticals report for expt 4b and go through your electure notes.

FOOD INGREDIENT
Refer to the E-learning materials (Lecture notes and zipped HTML file on Sweetener, as well as Tutorial 1 Sweetener)Submit your tutorial 1 to your respective module reps.
[For your infor, All tutorials for this module are E-learning, and tutorials answers will be provided back to you and also will be discussed during lectures. Therefore you do not have to come to tutorial classes listed in the module schedule. However if you have any difficulty in your tutorials, pls approach me.]Module reps, pls collate all of your classmates' tutorial answers and zipped them, thereafter email me the zipped file. Due date for tutorial 1 is on Week 5, 21st May 2010 to submit to your module reps.ps: for those who are late, module reps pls list the names and email me as well.Thanks!

For ur info Module rep for this is Ting Wen

MARKETING
You are suppose to see a video on youtube.

FOOD MICROBIOLOGY
Do see the youtube video posted on black board and do a the assement given in the black board too.

HBL
Please note the following exercises to be done for e-learning week.1.
Lectures (Deadline: Monday, 24 May 2010)Lecture 1 - A Youtube videos has been provided. Please provide sometime for the video to download. Once you have watched the videos, you are required to complete some questions provided on blackboard. These marks are not taken into the overall tabulation but used as an indication that you have done your work (attendance will be captured based on this).Lecture 2 - A website has been provided for your reading. Please pay special attention to how food can contribute to the immunity of an individual (whether in a good or bad way). Once you have read the website, you are required to complete some questions provided on blackboard. These marks are not taken into the overall tabulation but used as an indication that you have done your work (attendance will be captured based on this).2.

Practical (Deadline: Monday, 24 May 2010)Please watch the e-practical (Contact Hypersensitivity) and complete the questions at the end of the e-practical animation. These practical marks will be taken in tabulation for your overall practical marks. Please email the answers on a word document the email add provided at the end of the questions in the animation video.

UNIT OPERATION
Individual E Learning Assignment
Part of the learning process for this unit is to engage the use of e-learning. A website link is attached for all students to access so that they can have a better understanding of a specific food processing method used for a specific processed food.
Students are expected to view the video and answer specific questions in regards to the video clip. This is a graded assignment, which will account to 5% of the total grade. Students are expected to submit a soft copy of the answer by 23 May 2010 to the instructor.
Students are to report to instructor if they have problem accessing the website immediately so that alternate assignment can be assigned to students.

http://www.hersheys.com/discover/tour_video.asp

Questions:
How is the cocoa bean transferred within the manufacturing facility?
How is the cocoa bean processed, ie removal of the shell?
What are the key ingredients used in milk chocolate making?
Name the critical process to ensure smooth texture of the chocolate in the chocolate making. Name final process steps in the chocolate making.

PROJECT 2
For this module, u are suppose to do a esurvey like wad HARIS has send u guys.

Ok, i guess thats all. For more INFORMATION do CHECK OUT THE BLACKBOARD!
Oh ya, u can also d/l the PRONTO from blackboard to talk to ur lecturers=)

Oktavia & Qasrina

11:42 AM
Yours truly.

FOOD SCIENCE 0901 And here's our three year old journey together as a class.
	Monday, May 17, 2010 CLasss! Here a summary of what u are suppose to do. FOOD CHEMISTRY Do ur epracticals report for expt 4b and go through your electure notes. FOOD INGREDIENT Refer to the E-learning materials (Lecture notes and zipped HTML file on Sweetener, as well as Tutorial 1 Sweetener)Submit your tutorial 1 to your respective module reps. [For your infor, All tutorials for this module are E-learning, and tutorials answers will be provided back to you and also will be discussed during lectures. Therefore you do not have to come to tutorial classes listed in the module schedule. However if you have any difficulty in your tutorials, pls approach me.]Module reps, pls collate all of your classmates' tutorial answers and zipped them, thereafter email me the zipped file. Due date for tutorial 1 is on Week 5, 21st May 2010 to submit to your module reps.ps: for those who are late, module reps pls list the names and email me as well.Thanks! For ur info Module rep for this is Ting Wen MARKETING You are suppose to see a video on youtube. FOOD MICROBIOLOGY Do see the youtube video posted on black board and do a the assement given in the black board too. HBL Please note the following exercises to be done for e-learning week.1. Lectures (Deadline: Monday, 24 May 2010)Lecture 1 - A Youtube videos has been provided. Please provide sometime for the video to download. Once you have watched the videos, you are required to complete some questions provided on blackboard. These marks are not taken into the overall tabulation but used as an indication that you have done your work (attendance will be captured based on this).Lecture 2 - A website has been provided for your reading. Please pay special attention to how food can contribute to the immunity of an individual (whether in a good or bad way). Once you have read the website, you are required to complete some questions provided on blackboard. These marks are not taken into the overall tabulation but used as an indication that you have done your work (attendance will be captured based on this).2. Practical (Deadline: Monday, 24 May 2010)Please watch the e-practical (Contact Hypersensitivity) and complete the questions at the end of the e-practical animation. These practical marks will be taken in tabulation for your overall practical marks. Please email the answers on a word document the email add provided at the end of the questions in the animation video. UNIT OPERATION Individual E Learning Assignment Part of the learning process for this unit is to engage the use of e-learning. A website link is attached for all students to access so that they can have a better understanding of a specific food processing method used for a specific processed food. Students are expected to view the video and answer specific questions in regards to the video clip. This is a graded assignment, which will account to 5% of the total grade. Students are expected to submit a soft copy of the answer by 23 May 2010 to the instructor. Students are to report to instructor if they have problem accessing the website immediately so that alternate assignment can be assigned to students. http://www.hersheys.com/discover/tour_video.asp Questions: How is the cocoa bean transferred within the manufacturing facility? How is the cocoa bean processed, ie removal of the shell? What are the key ingredients used in milk chocolate making? Name the critical process to ensure smooth texture of the chocolate in the chocolate making. Name final process steps in the chocolate making. PROJECT 2 For this module, u are suppose to do a esurvey like wad HARIS has send u guys. Ok, i guess thats all. For more INFORMATION do CHECK OUT THE BLACKBOARD! Oh ya, u can also d/l the PRONTO from blackboard to talk to ur lecturers=) Oktavia & Qasrina 11:42 AM Yours truly.	Owners FS0901 NYP We are a class made up of 24 amazing students. ALVIN.HUIXIAN.STEF.ASHLEY.SIOKCHING.JOEL. IRINE.TINGWEN.AILSIE.XUHUA.LIYAN.YIJIE.HARIS. XUEWEI.QASRINA.REVAATY.SERI.MEIWEN.XIUJUN. XIUYUN.JIN.HUILIN.JUNPOH.YEHXIANG. Together with our Mentor, Mr Tay Seng Kiong. Class Reps: Irine Stilla Oktavia And Qasrina. IT Reps: Hui Lin And Stefanie. MODULE REPS Food Processing: Xue Wei Food Presevation & Packing: Li Yan Food Biotechnology: Yeh Xiang Analytical: Alvin Safety & Quality: Haris Nutrition science: Ailsia Project 3: Seri Nominations Those names who appeared the MOST will be crowned the most popular Queen/King in the class. (: Laughing Queens: Irine & Qasrina Late Queen: Revaaty Late King: Ashley Blurr Queen: Seri Mardhiah Blurr King: Haris. Smart King: Joel & Jun Poh Smart Queens: Hui Xian & Siok Ching Darkess Boy: Haris Skinnest Girl: Ailsie Tallest Boy: Alvin Shortest Girl: Irine Longest leg: Alvin & Yeh Xiang Shortest leg: Hui Xian Lame Kings: Haris & Ashley Lame Queen: Ting Wen Forgetful King: Haris Forgetful Queen: Xiu Jun Sleeping King: (still deciding) Sleeping Queen: (still deciding) Speak up! Links RELATED TO SCHOOL STUFFS NYP NYP-SCL BIOCHEMISTRY CLASSMATES MEIWEN JOEL QASRINA JOAN NG TING WEN ASHLEY ALVIN OKTAVIA HARIS STEFANIE HUI LIN XIU JUN OTHER LINKS FACEBOOK YOUTUBE Archives April 2009 May 2009 August 2009 October 2009 November 2009 December 2009 February 2010 March 2010 April 2010 May 2010 June 2010 July 2010 August 2010 October 2010 November 2010 December 2010 January 2011 Credits Biggest credit: the bikini boy Editor: JollyPills/:B