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 .