14
3 years February, July and October
RM49,920 Malaysian student
RM58,560 International student 2025 fees per year
Accredited Internship
CAREER PATHS You’ ll find employment in national and multinational food companies in the following areas:
• food product / process development
• quality assurance and control
• sensory science and evaluation
• food laws and regulations
• food hygiene and safety
• food packaging
• food production
• flavour / food chemistry
• food microbiology
• natural products research
• scientific and regulatory affairs.
BACHELOR OF FOOD SCIENCE AND TECHNOLOGY
KPT / JPT( R2 / 0721 / 6 / 0061) 06 / 29- MQA / SWA0794
This is your opportunity to positively impact the health and wellbeing of future generations, while addressing the global challenge of food security.
Food science encompasses a wide spectrum of disciplines, including biology, physics, and chemistry, all of which play vital roles in understanding the intricacies of food and its composition. Starting from the harvesting process, progressing through preparation, and culminating in consumption, every step is crucial. Complementing this, food technology transforms, processes and preserves biological materials into the diverse array of food products we enjoy.
This course focuses on developing a greater understanding of how agricultural raw materials are transformed through processing and formulation, and finally preparation of foods for consumers. It also covers the intricate aspects of food technology, including preservation, processing, packaging, and distribution to ensure the safety, nutrition, and wholesomeness of food are included. Special topics on food security and sustainability are also introduced in this course.
Our facilities
You’ ll learn in exciting spaces such as our complete pilot food processing facility with equipment for hard ice cream processing and fruit juice batch pasteurisation. The food processing laboratory has four designated stations with specific equipment to enable the exploration of dehydration, particle size reduction, food fermentation and food packaging.
Accreditation
This course is accredited by the International Union of Food Science and Technology( IUFoST).
Areas of study
This course provides a solid scientific foundation in chemistry, microbiology, biochemistry and physical sciences, with knowledge of processing and formulation of agricultural raw materials into safe and nutritious food products.
You’ ll have the opportunity to study a broad range of topics, such as:
• Biochemistry
• Biology
• Chemistry
• Food microbiology
• Human nutrition
• Laboratory management
• Strategic food quality management
• Food product development and innovation
• Food processing, preservation and packaging
• Food chemistry
• Microbiology
• Food bioprocess technology
• Functional foods
• Statistics.
Course structure
The course develops through three themes of foundation sciences and scientific practice, food science and food technology that culminate in a food science internship.
A. FOUNDATION SCIENCES AND SCIENTIFIC PRACTICE Food science is an interdisciplinary field which draws on a broad scientific foundation. These studies develop your understanding of the underpinning sciences. They also provide an introduction to the key areas of scientific communication and practice, and the scientific techniques and processes that will lead to advances in food science.
B. FOOD SCIENCE In these studies you’ ll learn about the physical, biological and chemical aspects of food and its composition, beginning with harvesting, followed by preparation and ending with consumption. You’ ll develop an understanding of the fate of agricultural raw materials as they’ re processed and formulated before being presented to the consumer.
C. FOOD TECHNOLOGY Food technology is the application of food science to the processing of biological materials into food products. You’ ll develop your understanding of the technology of food, including product development, preservation, processing, packaging and distribution to ensure high quality, safe and nutritionally valuable food and food products.
D. INTERNSHIP The internship of at least eight weeks will give you an opportunity to integrate the various strands of your learning in the workplace.
E. FREE ELECTIVE STUDY
This will enable you to further develop your knowledge of food science and technology or to select units from any school in which you’ re eligible to enrol.