Contents: (click to read)
Wednesday, April 2, 2008
Tuesday, April 1, 2008
* Please feel free to contact Jian Ming if you need any help regarding your welfare in SSMP or in UMS. Contact number: 013—5411027
EB: What have you experienced so far after joining MPP?
JM: Before I joined MPP, I was just a normal student and did not know the many problems faced by other
students. After becoming an MPP, I got to know more about the needs of UMS students after they voice
out their problems as well as opinions to us.
EB: After joining MPP, did you feel any positive changes towards your personality?
JM: Personality wise I hope I didn’t change much because I do not want people to think that MPPs are very
proud of themselves although I do feel that I am more confident in making my own decisions and voicing my opinions.
EB: Has joining MPP affected your grades?
JM: I’m not quite sure about the grades yet as I have not been in MPP long enough to see any changes in my result although it is true that joining MPP took a lot of my time. I’ve discussed with Dr. Chye, my mentor, and he advised me to prioritise on my academic as it is a student’s responsibility and I will try to follow his advice but MPP is my responsibility so I can’t just leave it aside. Adequate balance is the key to success.
EB: Has the current scenario of jobless graduates in the country prompted you to join MPP? Is it one of the steps to help you secure a better job in the future?
JM: Maybe, but I think it is the experience that I gained that will help me during job interviews and also enhance the quality of my resume which will be used to convince my future employer. It is not the MPP work that does the convincing, but the experience gained from it.
EB: Now let us talk about SSMP. What difficulties do students of SSMP currently face?
JM: Well, SSMP which is known as the school behind the mountain is not a very strategic place to begin with as it is isolated from the other schools. The problems they usually face are the lack of bus that goes to SSMP but this semester the bus route has changed and it is now very convenient for the students who stay in campus but it increases the burden for the students who stays in KF or IP as they need to take three different buses to arrive at SSMP. The response from the students now is that the bus system has greatly improved.
EB: What are your hopes for SSMP in the future?
JM: I would like to see more guys applying for courses in SSMP, to balance the gender ratio. Besides that, I would like to see improvement in SSMP’s academic results. SSMP churns out about one to two graduates obtaining First Class honours annually with the top student having a CGPA of 3.75 which is relatively low compared to other schools which have four to five graduates with First Class honours annually with the best student of CGPA 3.9.
EB: Thank you so much for sharing your thoughts with the readers of Food Bites. It is hoped that SSMP’s student welfare will be well taken cared of with you as our representative at the MPP level. All the best to you and your future undertakings.
- Ice-cream is the most popular of all frozen desserts— also with the highest fat content.
- Chemically, ice-cream is a colloid food foam consisting of frozen ice crystals, air bubbles surrounded with fat globules and coated with an emulsified protein layer, and an unfrozen liquid phase containing sugars and salts in solution.
- Most popular flavours of ice-cream are vanilla followed by chocolate.
- It is prepared by simultaneously stirring and freezing a pasteurized mix of dairy (milk, cream, butterfat, etc.) and non-dairy (sweeteners, stabilizers, emulsifiers, possibly egg, colours, and flavours.)
- By law ice-cream must contain at least 10 % milk fat and 20% milk solids-not-fat, and at least 14 % in premium ice-creams.
- “Premium” or “Super Premium” Ice-creams are denser, smoother, richer, and higher in kilocalories because they use heavier cream than normal ice-cream.
- Since milkfat is the most expensive ingredient, the more milkfat, the higher the cost of production.
- Reduced fat ice-cream: less than 7 grams of milkfat.
- Light or low-fat ice-cream: less than 3 grams of milkfat.
- Nonfat ice-cream: less than 0.5 gram of milkfat.
Commercial preparation of Ice-cream:
- Combine liquid ingredients in a mixing vat (container), add sugar and dry ingredients and then heat to 43°C, warm enough to dissolve all ingredients.
- Pasteurise and homogenise ice-cream mix to improve the overall texture.
- Age the mix from 3 to 24 hours at 4.4°C in vats, to give it a smooth texture, improved body, and resistance to melting.
- Freeze the mix in ice-cream freezer to –5°C, to create tiny ice-crystals, giving the ice-cream a smooth texture. This step freezes 33 to 67% of the water.
- Add rock salt to the crushed ice surrounding the ice-cream freezer to speed the melting of ice and to absorb heat away from the freezer.
- Fill the ice-creams into containers at –5°C. This step freezes an additional 23 to 57% of the water.
- Ice-cream is best stored at temperatures of –18°C or below for one to two months, and is best protected as much as possible from vast changes in temperatures.
- A thin, plastic film or a sheet of wax paper found inside the carton between the ice-cream and the carton to prevent absorption of other food odors in the freezer as well as exposure to moisture buildup.
- Ice-cream quality is best when first purchased because numerous small crystals are present. Any increase in temperature causes the smallest crystals to melt. The extra water is taken up by the remaining crystals, making them larger and the ice-cream more grainy.
Source: Amy C. Brown, Understanding Food Principles and Preparation, U
USA, Wadsworth/Thomson Learning, 2000, pg 504—511.
Venue: Bilik Seminar SSMP
There was a lunch break after the preliminary round, while the judges marked the answer sheets of the contestants. At 2 pm, the three groups which obtained the highest marks were chosen, 2 groups of second year students and a group of first years. The finals was a question and answer session whereby the individual groups have to answer the question being read. If the particular group fails to answer question being asked, the same question can be attempted by the other groups. After an hour of question and answer session, Group 2 and 3 tied at 40 marks each while Group 1 emerged winners with 70 marks. A tie-breaking session was held and Group 2 won, having answered the question before Group 3 did.
The list of winners for Dean’s Cup Quiz 2008 are:
Group 1- Ngiam Kiah Khim, Yin Yee Wen, Seow Chia Chia (2nd year)
Group 2- Nurul Hafizah bt. Mohd Yasin, Dora Liyana Abd Latak, Nurul Farhana bt. Rahmat (2nd year)
Group 3- Charlotte Lok Sinn Ning, Chan Kaang Cheing, Tiang Ming Chee (1st year)
The Dean’s Cup Quiz Ended with the Closing Ceremony with speeches from Dr. Chye, Vice Dean of Research and Innovation SSMP, as well as Programme Director, Mr. Haziq bin Hashim. The prize giving ceremony was next with Dr Chye presenting the gifts to the winners and Mr. Haziq presenting a souvenir to Dr. Chye. The winners of Dean’s Cup Quiz will represent UMS in the national level competition organised by the Malaysian Institute of Food Technology (MIFT). Congratulations to all winners and hopefully next year’s event will be a better one.
Venue: Gaya Street, Kota Kinabalu
Gerai Gaya Hidup Sihat is an annual project organised by SSMP as a part of community nutrition, to educate the public about BMI as well as the importance of maintaining a healthy lifestyle. Supervised by Dr. Yasmin Ooi Beng Houi, this event was carried out on three consecutive Sundays from 8am till 12 noon, in the middle of busy Gaya Street, which is the famed Sunday morning market in KK city centre.
Each week, a group of 8 SSMP students accompanied by the programme director, Mr. Ma Zheng Feei, and assistant director, Ooi Christopher, will set up the stall, or “gerai” in the middle of Gaya Street, near the water fountain. The Body Mass Index (BMI) test is done by measuring the weight and height of the particular person, followed by the calculation of the BMI. Advise will be given to those who are overweight, obese, underweight as well as those who are normal. The passer-bys in Gaya Street who wanted the free BMI test had to step on the weighting machine and height measurement kit provided by SSMP, have their weight and height recorded on a piece of pamphlet and then receive their BMI and appropriate advise from the SSMP students in charged.
The students each had a chance to be involved in the different sections, which include promoting our programme, taking down measurements, calculating the BMIs as well as giving advises. It went on well as there were many who responded and were willing to know more about the importance of having normal BMI. Volunteers include children as young as 5 years old, adolescents, middle aged adults, and senior citizens who are in their 60’s. They were of different races as well as nationalities such as Japan, England, and Canada. The scotching sun did not deter the passer-bys from approaching the stall, neither did it discourage the students from trying their best to give as much advise as possible.
All and all, “Gerai Gaya Hidup Sihat” was a win-win situation where the public were well informed about the importance of having a healthy BMI, and the students of SSMP had the chance to practice what they have learned in the course of their study. It is hoped that this activity can be carried out often to allow more participation from SSMP students.
Too lazy? Too busy? Too tired? Here are some tips for you to kick start your exercise programme!
Start slowly. Set specific and achievable goals Once you have met them, add more.
Use half of your lunch break to exercise.
Make your exercise fun and convenient.
Opt for activities you enjoy.
Find a partner to exercise with you.
Choose times that fit your schedule.
Vary your routine.
Challenge your strength or endurance once or twice a week and do moderate workouts on other days.
Track your progress by recording you activity.
Reward your success with a new book, movie, or some workout clothes.
Keep your exercise safe.
Warm-up before you start.
Cool-down when you are done.
Don’t overdo it—alternate hard days with easy days and take a day off when you need it.
Listen to you body so you stop before an injury occurs.
(30 minutes per session, 2-3 times a week)
- Brisk walking
- Sports: Football, badminton, basketball, etc.
- Martial Arts
-In 6000BC cheese was made from cow’s and goat’s milk and stored in tall jars.
-Cheese making evolved from 2 main streams.
- Liquid fermented milks such as yoghurt, koumiss and kefir.
- Allowing the milk to acidify to form curds and whey where whey could then be drained either through perforated earthenware bowls or through woven reed baskets or similar material.
-Most authorities consider that cheese was 1st made in the Middle East where the earliest type was a form of sour milk.
History of coffee
-It was a shepherd, called Kaldi, who discovered the use of the coffee bean about four centuries ago, in a region of Abyssinia (Ethiopia).
-Coffee as a crop was wide spread through Arabia and North Africa, the resulting crop was distributed through the Red Sea port of "Al Makha" or Mocha.
-It's popularity was perhaps due to the fact that alcoholic drinks are forbidden by Islamic law. Therefore, Muslims found coffee’s energizing properties to be an acceptable substitute.
-In 1650, the first coffeehouse opened its doors in Oxford, England, owned by a Turkish Jew named Jacob. In France, the first coffeehouse opened in 1672. By 1843, there were thousands of coffeehouses throughout Europe and the American colonies.
Citrus essential oils could be developed as antimicrobials* for food.
-Citrus oils particularly those already used as food flavourings including lime or lemon, oranges and grapes - could be an ideal alternative to chemical-based antimicrobials in food applications.
-Citrus essential oils (EOs) show strong potential to be used as antimicrobials because they are already recognised as safe and have already been seen to have an inhibitory effect against both gram-positive and gram-negative bacteria.
Mangoes are found to offer fibre boost for cookies.
-New research suggests that extracts from mangos are a rich source of antioxidants and dietary fibre and can easily be used in bakery products to boost public consumption.
-Interest in dietary fibre has been increasing with scientific studies linking increased intake to reduced risks of cancers such as colorectal and cardiovascular disease. As such, there is a trend to find new sources of dietary fibre as functional ingredients.
-Mango peel, usually discarded during mango processing, was used as a rich source of dietary fibre and formulated into soft dough biscuits that passed a consumer acceptance test
- 8 April 2008
‘Processing of Nestle Ice-Cream’ by Tony Chan Foo Keung, Regional Sales and Distributor
Manager, Ice-Cream Business Unit, Nestle Products Sdn. Bhd.
SSMP Seminar Room, 2—4pm, compulsory for first year students of SSMP.
- 25, 26 July 2008
Food Science and Nutrition Camp , Kampung Banting and Kuala Mengalung, Sipitang.
- 7 — 10 August 2008
‘FOOD FOR FUEL’
Food Science and Technology Carnival, 10am — 8pm, Anjung Siswa.
- 16 August 2008
‘FAMILY WITHOUT BOUNDARY’
Family Day SSMP 2008 , 7.30am — 8.30pm, ODEC, Sepangar Bay, UMS.
Note From Editor
It’s the second edition of the year and this time Food Bites has more pages to fill (8 to be exact), it’s a good step forward and hopefully for the editions to come.
There are 2 articles on the cover page, one on Malaysian Institute of Food Technology (MIFT), in conjunction with the Dean’s Cup Quiz held last month, and the other about the application process involved in the usage of SSMP’s laboratories for SSMP and non SSMP students. There are also write-ups on “Gerai Gaya Hidup Sihat” and the Dean’s Cup Quiz 2008 which received active participation from the students and lecturers of SSMP.
This month’s interview session will focus on Mr. Choong Jian Ming, who is the Exco Perumahan dan Perkhidmatan Pelajar of MPP, also the representative of SSMP in PMUMS. He will share with us his experience so far in PMUMS and measures taken by PMUMS to improve the welfare of students in SSMP.
Also found in this issue is the latest development in food technology, some history on food development as well as some tips on how to get started on exercising. On the back cover is the latest poster of PMSSMP, session 2007/2008, for those in SSMP to familiarise themselves with these faces, as they are the ones who will represent SSMP’s student body.
Last but not least, do visit our blog, “Food Alley” as well as SSMP’s bulletin board for the latest happenings in SSMP. Thanks to those who have helped contributed to this publication. Do let us know if you have any comments on how we can improve Food Bites by dropping a line in Food Alley, http://pmssmp.blogspot.com/. Have fun reading!
For SSMP students:
- Obtain 2 copies of the “Borang Pemohonan Penggunaan Makmal Selepas Waktu Pejabat” in the “G4”drawer of the dark brown cabinets located in the SSMP office, opposite SSMP’s Science Officer (Pegawai Sains), Mr. Yusuf Laupe’s office..
- Complete the form including the signatures of the particular lab assistant in the column “Ulasan Pembantu Makmal”, as well as the programme’s lecturer or supervisor in the column “Perakuan Penyelia”. Both copies have to be signed by Mr. Yusuf Laupe.
- Hand in one copy to the lab assistant in charge, and the other copy is kept as reference by the students using the lab.
- Students have to sign in and sign out in the log book before and after using the particular lab.
For Non SSMP students:
- Type a formal letter entitled “Memohon Penggunaan Makmal Selepas Waktu Pejabat”, including the signature of the lecturer or supervisor in charged, Hand it to Mr. Yusuf Laupe in SSMP’s main office.
- The letter must gain Mr. Yusuf Laupe’s approval.
MIFT’s main objective is to gain knowledge of the new trends, updates and developments in the field of food science and nutrition, and to exchange ideas within the many individuals, including researchers, educators and scientists working in this field.
Lead by President Assoc. Prof. Dr Nik Ismail Daud, MIFT is involved in many events each year, the most important being the ASEAN Food Conference (AFC). The 10th AFC was held in Malaysia last year in collaboration with the Ministry of Science, Technology and Innovation. MIFT is also involved in the preparation of the Food Analyst Act, as well as holding road shows on nutritional labelling together with the Ministry of Health. MIFT also holds seminars now and then such as seminars on functional foods in collaboration with Universiti Putra Malaysia.
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