3 years
February, July and October
RM44,805 Malaysian student
RM51,135 International student
2020 fees per year
BACHELOR OF
FOOD SCIENCE
AND TECHNOLOGY
KPT/JPT (R/541/6/0022) 06/24 - MQA/SWA0794
Professionally accredited
Internship
CAREER PATHS
You’ll 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.
This is your opportunity to positively
impact the health and wellbeing of future
generations. Course structure
Food science involves the biological, physical and
chemical aspects of food and its composition,
beginning with harvesting, followed by preparation
and ending with consumption. Food technology is
the application of food science to the processing
of biological materials into food products. 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.
The course focuses, firstly, on helping you to
develop a greater understanding of the fate of
agricultural raw materials as they’re processed
and formulated before being presented to the
consumer and, secondly, on the technology of
food such as preservation, processing, packaging
and distribution to ensure that food is safe,
nutritious and wholesome.
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
Food processing and preservation
Microbiology
Bioprocess technology
Functional foods
Statistics.
The course develops through three themes that
culminate in a food science internship.
B. FOOD SCIENCE
In these studies you’ll learn about the physical,
biological and chemical aspects of food and its
composition, from harvesting to 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 knowledge and practical skills you acquire
over the course of your studies will be reinforced
by an industrial placement of at least eight weeks.
Our students have interned with:
•
•
•
•
•
•
•
•
•
•
•
•
•
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
Gardenia Bakeries (Kl) Sdn Bhd
Polar Ice Cream Sdn Bhd
Monin Asia KL Sdn Bhd.
E. FREE ELECTIVE STUDY
This will enable you to further your knowledge of
food science and technology or to select units
from any school in which you’re eligible to enrol.
66
UNDERGRADUATE PROSPECTUS 2020