This course covers the knowledge and skills of scientific research methods in the fields of food science, nutrition and food services. It involves three categories of studies, namely laboratory-based experiments, questionnaire-based and observational studies. Students are provided with a basic understanding of the research philosophy, types of research, ethical issues in research and the basic principles of each phase of research. Students are also provided with the knowledge and skills to implement research methods, starting from topic selection, problem statement, research hypotheses / questions and objectives, implementation of literature research, method selection, experimental planning and design or research approach, data collection methods, research proposal writing and statistical data analysis. This course generally develops students' ability to use high order thinking thinking skills (HOTs) in generating research proposal and analyzing research data.
- Non-editing teacher: ABDUL RAIS
- Non-editing teacher: ASMA' BINTI ALI
- Non-editing teacher: NOR HAYATI BT IBRAHIM