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Skip to main content. IMK 209 - PHYSICAL PROPERTIES OF FOOD. Application of Physical Properties. CHONG HUI THENG (Example). GOH KOK MING (example). PROF ABD KARIM ALIAS. Let me wish you a warm welcome to this course - IMK 209 (Physical Properties of Foods . It is always my intention to explore student-centered learning (SCL). Approach to inculcate independent learning skills. To my students. Leveraging Web 2.0 tools such Wiki. PLEASE PAY ATTENTION TO THE FOLLOWINGS:. There's a potential confusion when st...

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Skip to main content. IMK 209 - PHYSICAL PROPERTIES OF FOOD. Application of Physical Properties. CHONG HUI THENG (Example). GOH KOK MING (example). PROF ABD KARIM ALIAS. Let me wish you a warm welcome to this course - IMK 209 (Physical Properties of Foods . It is always my intention to explore student-centered learning (SCL). Approach to inculcate independent learning skills. To my students. Leveraging Web 2.0 tools such Wiki. PLEASE PAY ATTENTION TO THE FOLLOWINGS:. There's a potential confusion when st...

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IMK 209 - PHYSICAL PROPERTIES OF FOOD - Home | imk209.wikispaces.com Reviews

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Skip to main content. IMK 209 - PHYSICAL PROPERTIES OF FOOD. Application of Physical Properties. CHONG HUI THENG (Example). GOH KOK MING (example). PROF ABD KARIM ALIAS. Let me wish you a warm welcome to this course - IMK 209 (Physical Properties of Foods . It is always my intention to explore student-centered learning (SCL). Approach to inculcate independent learning skills. To my students. Leveraging Web 2.0 tools such Wiki. PLEASE PAY ATTENTION TO THE FOLLOWINGS:. There's a potential confusion when st...

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imk209.wikispaces.com

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IMK 209 - PHYSICAL PROPERTIES OF FOOD - Motivation for Learning

http://imk209.wikispaces.com/Motivation+for+Learning

Skip to main content. Get your brand new Wikispaces Classroom now. And do "back to school" in style. IMK 209 - PHYSICAL PROPERTIES OF FOOD. Application of Physical Properties. CHONG HUI THENG (Example). GOH KOK MING (example). The content of this page is not directly relevant to the course but it is meant as a compilation of links to ANYTHING ABOUT LEARNING, ABOUT LIFE AND ABOUT BEING A BETTER PERSON! My idea is to let you 'learn how to learn. Feel free to add your link. Studying Smarter not Harder.

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IMK 209 - PHYSICAL PROPERTIES OF FOOD - QUIZ

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Skip to main content. Get your Wikispaces Classroom now:. The easiest way to manage your class. IMK 209 - PHYSICAL PROPERTIES OF FOOD. Application of Physical Properties. CHONG HUI THENG (Example). GOH KOK MING (example). Test your understanding by doing the quizzes and games which I have prepared specially FOR YOU! Force acting on egg. Flow behaviour and viscosity. Word game - General knowledge on physical properties of food. Crack you brain with this crossword! Help on how to format text.

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IMK 209 - PHYSICAL PROPERTIES OF FOOD - Application of Physical Properties

http://imk209.wikispaces.com/Application+of+Physical+Properties

Skip to main content. Wikispaces Classroom is now free, social, and easier than ever. Try it today. IMK 209 - PHYSICAL PROPERTIES OF FOOD. Application of Physical Properties. CHONG HUI THENG (Example). GOH KOK MING (example). Application of Physical Properties. Watch the following videos. In your wiki page, explain the principles of fruit sorting equipment. What are the physical properties being utilized in the sorting operation? Fruit sorters (You Tube). Frumac Grading and packing equipment for apples.

4

IMK 209 - PHYSICAL PROPERTIES OF FOOD - Not Just Food

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Skip to main content. Get your brand new Wikispaces Classroom now. And do "back to school" in style. IMK 209 - PHYSICAL PROPERTIES OF FOOD. Application of Physical Properties. CHONG HUI THENG (Example). GOH KOK MING (example). Ho Siew Choo, Goh Kok Ming, Chong Hui Theng, Fasha and Shafi. HOPE WE CAN COOPERATE HAPPILY LEARN HAPPILY! Pay visit to NOT JUST FOOD in IMK221. Presentation : FORCE BETWEEN COLLOIDAL PARTICLE. EFFECTS OF IONIC STRENGTH AND pH IN COLLOIDAL PARTICLES. Presentation slide in SlideShare.

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IMK 209 - PHYSICAL PROPERTIES OF FOOD - LECTURE SUMMARY

http://imk209.wikispaces.com/LECTURE+SUMMARY

Skip to main content. Wikispaces Classroom is now free, social, and easier than ever. Try it today. IMK 209 - PHYSICAL PROPERTIES OF FOOD. Application of Physical Properties. CHONG HUI THENG (Example). GOH KOK MING (example). At the end of the course, students should be able to:. Explain the forces contributing to food rheology. Distinguish solid, viscous and viscoelastic behaviour of foods. Describe various types of fluid flow behaviour. Determine rheological properties with selected techniques. Blansha...

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profkarim.com

About - My Portfolio

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PROFESSOR ABD KARIM ALIAS. B Applied Science (Food Technology), Universiti Sains Malaysia;. Masters (Food Process Engineering), University of Reading, UK;. PhD (Food Technology),. University of Reading, UK. 1 Lecturer (Food Technology Division, School of Industrial Technology,. 2 Director, Centre for Development of Academic Excellence (CDAE). I am a Professor of Food Technology at the School of Industrial Technology. Universiti Sains Malaysia (USM). I made my work accessible and visible for the masses&#4...

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Teaching - My Portfolio

http://www.profkarim.com/teaching.html

Teaching is not just a profession.it's a PASSION. If we teach today's students as we taught yesterday's, we rob them of tomorrow. IMK 209/2 Physical Properties of Food. IMK 221/3 Food Ingredients. IMK 421/2 Technology of Primary Products. Physical Properties of Food. IPad for Teaching and Personal Productivity. Physical Properties of Food. Technology of Primary Products. Proudly powered by Weebly.

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IMK 209 - PHYSICAL PROPERTIES OF FOOD - Home

Skip to main content. IMK 209 - PHYSICAL PROPERTIES OF FOOD. Application of Physical Properties. CHONG HUI THENG (Example). GOH KOK MING (example). PROF ABD KARIM ALIAS. Let me wish you a warm welcome to this course - IMK 209 (Physical Properties of Foods . It is always my intention to explore student-centered learning (SCL). Approach to inculcate independent learning skills. To my students. Leveraging Web 2.0 tools such Wiki. PLEASE PAY ATTENTION TO THE FOLLOWINGS:. There's a potential confusion when st...

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