This programme applies the pure science subjects, such as chemistry, biochemistry, nutrition, biology and microbiology to the study of the nature, properties and composition of foods. It also covers the changes which they undergo during storage and processing including transformation into safe and quality food products for consumers. Graduates will be given exposures to areas in functional foods leading to healthy and vibrant lifestyle. In addition, this programme prepares graduates with advanced laboratory skills and current techniques in food science including those related to safety practices and standards, leading to the professionalism in the area of food science.

Graduates of this programme, therefore, will have developed a range of skills which will enable them to occupy production and managerial positions in food and food-related industries, consulting laboratories, government organisations and regulatory bodies. This programme also aims to prepare technically competent graduates to venture into entrepreneurship and new product developments in food industry.

Introduction to Food Science, Food Chemistry I, Food Chemistry II, Food Analysis, Food Physics, Microbiology, Food Microbiology I, Food Microbiology II, Unit Operations in, Food Processing, Food Processing Technology, Food Biotechnology, Sensory Evaluation, Food Quality Assurance and Food Safety, Food Product Development, Food Preservation, Food Fermentation, Human Nutrition, Nutritional Assessment, Fundamentals of Biology and Biochemistry, Metabolic Biochemistry, Fundamentals of Molecular Biology, General Chemistry I (Physical + Analytical Chemistry), General Chemistry II (Organic + Inorganic Chemistry), Instrumental Methods of Food Analysis, Calculus and Algebra, Statistical Methods for Scientific Analysis, Project, Industrial Training

Elective I (Choose 1):
Nutrition and Health, Sport Nutrition I, Applied Statistics, Contemporary Issues in Health and Nutrition

Elective II (Choose 1):
Therapeutic Nutrition, Food Toxicology, Nutritional Immunology, Sport Nutrition II

Language, Mata Pelajaran Pengajian Umum (MPU) and Co-curricular Courses:
English Language, Tamadun Islam dan Asia, English for Communication, Hubungan Etnik, English for the Profession, Entrepreneurship, Bahasa Kebangsaan A, Contemporary Malaysian Issues, Co-curricular

1. STPM - Grade C in 2 relevant subjects which must include Chemistry
2. A Level - Grade D in 2 relevant subjects which must include Chemistry
3. SAM - ATAR 70 and minimum Grade B in 2 relevant subject which must include Chemistry
4. UEC - Grade B in 5 relevant subjects which must include Chemistry
5. TAR UC - Foundation in Science (Track A / Track B) OR Diploma in Food Science
6. Other IHL - Relevant Foundation/ Diploma accredited by MQA

Compulsory subjects:
(1), (2), (3) and (4) must include -

• SPM Pass/ O Level Grade E (Pass) in Mathematics##/ UEC Grade C in one mathematics subject## AND
• SPM Pass/ O Level Grade E (Pass)/ UEC Grade C in English Language**

**Grade C and above in AELE0364 English Language conducted by TAR UC is accepted as having fulfilled the English Language requirement for applicants who fail English Language at SPM/O Level/ UEC.

##Grade C and above in AMMS0104 General Mathematics conducted by TAR UC is accepted as having fulfilled the mathematics requirement for applicants who fail the required mathematics subject at SPM/O Level/UEC.

Note:
SPM holders must have at least a pass in Bahasa Melayu and SPM holders from Year 2013 onwards must have a t least a past in Sejarah.

• Food Researchers
• Quality Control/Assurance Executives
• Application Food Technologists
• Food Product Development Personnel
• Marketing & Sales Executives
• Food Technologists
• Food Chemists
• Nutrition Executives
• Food Services Executives
• Food Microbiologists
• Food Product Advisors/ Specialists
• Industrial/Retail Buyers