The School of Industrial Technology conducts regular training/workshop/short courses. Customized in-house training can also be conducted on request.


Course Description
The Certificate of Quality Technician (CQT) program is a six-month part-time program with the mission of improving the performance of technicians in the industry in the area of quality. Certificate of Quality Technician will be issued to those who attended all modules and passed the examination held at the end of the program. This program has received encouraging participation from various industries since its inception in 1999, and since then has been offered yearly to the public. Among the companies that have sent their employees to this program are Mattel, Jabil, Certance (now Quantum), Iomega (now Venture), Seagate, Osram, Komag, Bosch, Automotive Lighting, BCM, Siemens VDO, Solectron and Molex.

Curriculum

Module A: Quality Control Concepts and Techniques
Module B: Statistical Techniques
Module C: Metrology and Calibration
Module D: Quality Systems, Audit and Costs of Quality
Module E: Inspection, Testing and Reliability
Module F: Principles of Total Quality Management

Program Co-ordinator
Associate Prof. Norhashimah Morad
Tel: 04-6532236 / 0194190929
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Course Description
The course is targeted at manufacturers, food technologists and quality control managers in the food industry and provides “hands-on” practical training to such personnel in analysing accurate nutritional value in food samples using international standard methods. It will cover nutritional labelling regulations within the ambit of the Malaysian Food Act 1983 and Food Regulations 1985. Proper nutrition labelling and claims can bring benefits to the food industrys’ trade activities and increasing their competitiveness in the market. At the end of the course, participants should be able to use the various methods presented in the analysis of the nutritional content in their food products for labelling purposes as well as to be able to set up a quality control laboratory in their company.

Course Objectives
To provide knowledge on the nutritional labelling regulations in Malaysia and the Malaysian Food Act 1983 and Food Regulations 1985.
To provide knowledge on choice of analytical procedures based on international standards for analysis of food nutrients for nutritional food labelling on food products.
To help participants gain knowledge and skills in conducting analytical procedures for analysis of food components. Participants will acquire a range of practical techniques in order that they can apply their skills towards in-house quality measures.

Course Trainer
Prof Madya Dr Norziah Mohd Hani
Tel: 04-6532222 /0124292410
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Place     :     School of Industrial Technology USM
Sponsor     :     Terengganu State Skills Development Centre
Courses offered     :


1. Quality Assurance in Food Processing
2. Food Biotechnology
Duration     :     4 months
Trainee     :     Graduates who would like reskilling while waiting for job emplacement

Synopsis: Quality assurance in food processing
In this course trainees are exposed to the concept of quality assurance in food processing starting with the exposure to the characteristics of different and varied sources of raw materials emphasizing those factors which will determine the specifications that will impact the quality. Trainees will then be exposed to various processing technologies of different food products from simple products such as cordial to vacuum fried jackfruit snacks. They were exposed to about 12 different products altogether. After learning the processing technologies, the trainees are exposed to the techniques of evaluation of the each of the quality parameter for different products. The evaluation involves instrumental as well as chemical and physical and microbiological analyses. Instrumentation involves HPLC, GC, texture analyzer, and colourimeter amongst others. Besides the trainees also undergo other skills development courses such as motivational course, factory management and financial management.

Certification: lecturers teach the course in English from USM and experts from other institutions. The certificate of competency is warded to trainees who have completed 80% of the course with 80% marks.

Course Co-ordinator
Assoc. Prof. Noryati Ismail
Tel: 04-6532220
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Synopsis: Food Biotechnology

    Food Biotechnology course is jointly organized by Food Technology Division, School of Industrial Technology, USM and Tesdec (Terengganu Skill & Development Centre) Sdn Bhd. This course is approved by Economic Planning Unit, Jabatan Perdana Menteri.
    The objective of the course to provide skilled and trained personnel for labour market either in food biotechnology-related-industries or research institutes.
    The course is conducted for 13 weeks with 6-8 hours/day schedule, 5 days/week from Mon-Friday with emphasis on practical (80% practical, 20% theory). Major subjects taught; Enzyme Technology, Fermentation Technology, Fermentation of Biotechnology Product & DNA Technology and other subjects such as Quality & Safety of Biotechnology Product, Entrepreneurship, Motivation, Business Management etc.
    This course is limited for 20 trainees only and offered to all unemployed graduates from IPT in Malaysia with a bachelor degree either in Food Science, Food Technology, Biotechnology or Biology.
    The course fee is RM10,000-12,000/trainee and each trainee is given a monthly allowance of RM500 which are all being paid by Tesdec Sdn Bhd.Sijil Kemahiran Bioteknologi Makanan (Certificate in Food Biotechnology) will be awarded upon completion of the course and pass the examination.


Course Co-ordinator
Dr Rosma Ahmad
Tel: 04-6532118
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Course Objectives

To give basic understanding of the various ingredients used and their functions in breadmaking, cookies, cakes and pizza.The give the importance of the ingredients used and ways of achieving good quality products and methods of overcoming problems associated with product quality, packaging and extending the shelf-life. To provide knowledge on the importance of good manufacturing practice in bakery industry.To give hands on practical experience on the processing of bread, cakes, cookies and pizza


Course Trainer
Assoc. Prof. Dr Noor Aziah Abdul Aziz
Tel: 04-6532223
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ISO 22000 food safety management systems as a requirement for any organization in the food chain, was published in September 2005. Presently, food corporations rely on a diverse food safety management system in ensuring food safety. With the advent of globalization, increasing international trade and increasing concerns for food safety, the food industry realized that there is a need for an international, auditable standard defining food safety management along the entire food chain. As ISO 22000 design incorporates HACCP and its prerequisite programs such as GMPs/GHPs/GAPs, it can exist alongside other food safety schemes and will complement them by bringing a common language and understanding on food safety management along the food chain.

According to the International Organization for Standardization (ISO), ISO 22000 is intended to ensure that there are no weak links in food supply chains. The standard can be applied to organizations ranging from feed producers, primary producers through food manufacturers, transport and storage operators and subcontractors to retail and food service outlets — together with inter-related organizations such as producers of equipments, packaging materials, cleaning agents, additives and ingredients.
One of the benefits of implementing ISO 22000 is that it offers synergies to companies who have already implemented other ISO management systems. For example, ISO 22000 uses the same systematic approach as ISO 9001 and the ISO 14001 Environmental Management System standard, making it easy to incorporate it into an integrated risk-based management system.

Expected Outcome
At the end of the training course, participants should have acquired:
A comprehensive understanding of the ISO 22000 requirements
The necessary skills in establishing the Food Safety Management System

Enquiries
Two 3-day workshops have been conducted (in 2006 and 2007). The speaker was John G. Surak. Professor Surak is a Professor Emeritus at the Clemson University and a consultant food technologist. Enquiries for the next workshop can be directed to:
Assoc. Prof. Dr. Noryati Ismail
Tel: 604 653 2220 Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Experimental design is an important tool for improving the performance of a manufacturing process. It also has extensive applications in the development of new process.
The use of experimental design can result in products that are easier to manufacture, products that have enhanced field performance and reliability, lower product cost, and shorter product design and development time. Experimental design is used to study the performance of processes and systems. The process can be visualized as a combination of machines, methods, people, and other resources that transform some input (often material) into an output that has one or more observable responses. Experimental design enables us to determine which controllable variables are most influential on the response, where to set the influential controllable variables so that the response is almost always close the desired nominal value, where to set the influential controllable variables so that the variability in response is small, and to set the influential controllable variables so that the effects of the uncontrollable variables are minimized.

Course Objectives
To learn how to plan and conduct statistically sound experiments
To learn how to analyze the resulting data with interpretation
To present a user-friendly technique for conducting experiments and reducing overall costs.

Course Trainer
Dr Abbas Mubarek Al-kharki
B.Sc, M.Sc (Baghdad University), Ph.D (USM)

Tel: 04-6532107
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    Polymeric coatings and adhesive
    Environmental Management, Safety and Risk Assessment
    Workshop on Paper Recycling
    Design of experiment with application using Minitab
        Instructor/Facilitator : Assoc. Prof Dr Abbas Fadlh Mubarek Al-Karkhi
    Kursus Asas Permprosesan Makanan
        Instructor/Facilitator : Assoc. Prof Dr Noor Aziah Abdul Aziz


 
** course offered this year (2010)

Category: shortcourses

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School of Industrial Technology, Universiti Sains Malaysia 11800 Penang. |  Tel: 04-653 2219  |   Fax: 04-657 3678  |  Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Last Update : 1/12/2014