BACHELOR OF FOOD SCIENCE
AND TECHNOLOGY
KPT/JPT (R/541/6/0022) 06/24 - MQA/SWA0794
3 years
February, July and October
RM 43,500 Malaysian Student
RM 48,700 International Student
2019 fees p.a.
Professionally accredited
Internship
Have you always wanted to make a difference to
the health and wellbeing of future generations?
This is your opportunity. This course helps you
develop a greater understanding of the science
of food, its importance to human nutrition and
wellbeing, and the way raw materials are
processed into food. It also focuses on aspects of
food technology such as preservation, processing,
packaging and distribution which ensure that food
is safe, nutritious, and wholesome.
Areas of study
The course provides a solid scientific foundation
in chemistry, microbiology, biochemistry and the
physical sciences, together with knowledge of the
processing and formulation of agricultural raw
materials into safe and nutritious food products.
You will have the opportunity to study a broad
range of topics like:
> Biology
> Biotechnology
> Chemistry
> Food biochemistry
CAREER PATHS > Food microbiology
You will find employment in national and
multinational food companies in the
following areas:
> Food product development
> Production
> Quality assurance and control
> Sensory analysis
> Food laws and regulations
> Sales and marketing
> Management
> Food hygiene
> Food packaging > Human nutrition
> Laboratory management
> Strategic food management
> Food product development
> Food processing and preservation
> Microbiology
> 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.
PART A. FOUNDATION SCIENCES AND
SCIENTIFIC PRACTICE
Food science is an interdisciplinary field, and
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 have and will
lead to advances in food science.
PART B. FOOD SCIENCE
In these studies you will learn about the physical,
biological, and chemical aspects of food and its
composition, beginning with harvesting, followed by
preparation and ending with consumption. You will
develop an understanding of the fate of agricultural
raw materials as they are processed and formulated
before being presented to the consumer.
PART C. FOOD TECHNOLOGY
Food technology is the application of food science
to the processing of biological materials into food
products. You will 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.
PART D. INTERNSHIP
The internship provides a minimum of eight-weeks
industrial placement in which you will have
the opportunity to integrate the various strands
of your learning in a real work place.
Previously, our students have engaged with
companies like:
> Nestle Manufacturing (M) Sdn Bhd
> Guinness Anchor Berhad
> MacFood Services (M) Sdn Bhd
> Lee Kum Kee (M) Foods Sdn Bhd
> Yeo Hiap Seng (M) Sdn Bhd
> Sushi King Sdn Bhd
> Flavor Inn Corporation Sdn Bhd
> Givaudan Malaysia Sdn Bhd
> Ace Canning Corporation Sdn Bhd
> Fiatec Biosystem Sdn Bhd
PART E. FREE ELECTIVE STUDY
This will enable you to further develop your
knowledge of food science and technology or to
select units from across the university in which
you are eligible to enrol.
66 UNDERGRADUATE PROSPECTUS 2019