Course Details
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Bachelor of Science (Hons) Food Science & Nutrition

Offered by: UCSI University
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Exam BodyInternal Degree, Malaysia
Course Duration3 Yrs (9 Sem)
Part Time/Full TimeFull Time
Fees74540/Course
Fees (International Student)78065/Course
CampusUCSI University, Kuala Lumpur Campus
FacultyFaculty of Applied Sciences
Conducted entirely in MalaysiaYes
Awarding CountryMalaysia
Level of StudyBachelor's Degree Level
Field of StudyManufacturing & Processing
Course Description

Study in Food Science with Nutrition involves various science disciplines such as chemistry, biochemistry, nutrition and engineering to teach students how diet and nutrition a?ects the health of individuals, and also the technologies for creating new food products, and designing new processes to improve the safety and quality of foods

A challenging programme, the study begins with an understanding of the biological and physical sciences as a basis for understanding the science of food with nutrition, as well as the relationship between nutrition and health. Students possessing an analytical, inquisitive mind who are interested in applying food science principles to further enhance the health and welfare of mankind, will bene?t greatly from this programme.

Designed to provide students with practical “hands-on” experience through a comprehensive and practical curriculum of cutting edge research and studies in food science and nutrition, the curriculum will not only enable students to gain pertinent knowledge and skills to work in the food manufacturing industry, government agencies, colleges and universities, as well as research laboratories, but will also equip them with good interpersonal communication skills and the ability to work in teams to solve multi-disciplinary problems. Under the direction and guidance of quali?ed professors and academicians, as well as experienced laboratory technologists, students are exposed to a variety of laboratory equipment and skills at the University.

Assessments

Coursework percentage: 60%, written examination percentage: 40%

Curriculum
Year 1 Semester 1 (Long semester)
  • Extra-curricular Learning Experience 1 (MPU-U4)
  • Chemistry 1
  • Calculus & Analytical Geometry for Applied Sciences
  • Human Physiology
  • University Life (MPU-U2)
Semester 2 (Long semester)
  • Chemistry 2
  • Structural Biochemistry
  • Statistics & its Applications
  • Microbiology
Semester 3 (Short semester)
  • Principles of Nutrition
  • Biochemistry & Metabolism
  • Co-operative Placement 1
Year 2 Semester 1 (Long semester)
  • Extra-curricular Learning Experience 2 (MPU-U4)
  • Malaysian Experiential Tourism (MPU-U3)/
    Malaysian Ethnic Food (MPU-U3)/
    Business Law- Malaysian Perspective (MPU-U3)
  • Food Chemistry
  • Lifespan Nutrition
  • Fundamentals of Food Engineering
  • Entrepreneurship for Applied Sciences
Semester 2 (Long semester)
  • Analytical Chemistry
  • Food Processing & Packaging
  • Food Microbiology
  • Halal & Food Legislation
  • Free elective courses (select one)
    • Fundamentals of Marketing
    • Introduction to Public Speaking
    • Introduction to Internet Technologies
Semester 3 (Short semester)
  • Research Methodology, Safety & Ethics
  • Co-operative Placement 2
Year 3 Semester 1 (Long semester)
  • Extra-curricular Learning Experience 3 (MPU-U4)
  • Food Safety & Quality System
  • Nutritional Assessment
  • Food Commodities
  • Food Science & Nutrition Research Project 1
Semester 2 (Long semester)
  • Nutrition & Chronic Diseases
  • Food Science & Nutrition Research Project 2
  • Free elective courses (select one)
    • Nutrition in Exercise & Physical Activity
    • Fermentation Technology & Downstream Processing
    • Nutrition & Functional Food
    • Nutrition, Food & Society
Semester 3 (Short semester)
  • Product Development & Sensory Evaluation
  • Food Science & Nutrition Research Project 3
  • Co-operative Placement 3

* Courses with Lab

General Courses (MPU) are compulsory for all students.

U1 –   For Malaysian students:
  1. Ethnic Relations
  2. Islamic Civilisation and Asian Civilisation

–   For foreign students:
  1. Malaysian Studies
  2. Communication in Bahasa Melayu 3

All information is correct at the time of upload and UCSI University reserves the right to make amendments without prior notice.

Entry RequirementsFor Biotechnology and Food Science & Nutrition: STPM Min 2 Principals (C) in Chemistry and Biology/Mathematics/Physics. Minimum GPA 2.0 ‘A’ Levels Min 2 Principals (E) in Chemistry and Biology/Mathematics/Physics. Minimum GPA 2.0 UEC Min 5 credits (inclusive of Chemistry, Biology and Mathematics/Physics) CPU Min average of 60% in 6 subjects (Inclusive of Chemistry, Biology and Mathematics/Physics) National Matriculation Min CGPA 2.0 (inclusive of Chemistry, Biology and Mathematics/Physics) WAEC Min average of 60% in 5 subjects (inclusive of Chemistry, Biology and Mathematics/Physics) Other qualifications equivalent to STPM/A-Level by MQA Min average of 60% (inclusive of Chemistry, Biology and Mathematics/Physics) Diploma/ Advance Dip/ Degree/ equivalent Min CGPA 2.0 (inclusive of Chemistry, Biology and Mathematics/Physics) (Case - to - case basis) UCSI Foundation in Science or equivalent Min CGPA 2.0 (inclusive of Chemistry, Biology and Mathematics/Physics) International Baccalaureate Min 26/42 from 6 subjects (Minimum scores of 4/7 in Chemistry, Biology and Mathematics/Physics) SAM Pass with ATAR of 70% including a minimum average of 60% in 5 subjects (inclusive of Chemistry, Biology and Mathematics/Physics) *To be reviewed by the University on a case-to-case basis. For the Nutrition with Wellness degree programme and Diploma Aquatic, prefer to http://www.ucsiuniversity.edu.my/foas/ for more details.
Intake MonthsSeptember and February
Career Prospects

Graduates will be employed in the following areas:

  • Research and development of products and processes
  • Supervision of food manufacturing processes
  • As food engineering support
  • Marketing and sales
  • Product support and promotion
  • Consulting laboratories
  • Government organizations


They may be employed as:

  • Food scientists
  • Food microbiologists
  • Flavour chemists
  • Food safety inspectors
  • Community and university educators
  • Corporate health promotion and wellness specialists
  • Public relations specialists
  • Nutrition advisor in public health programmes
  • Weight loss counsellors
  • Scienti?c writers
  • Researchers
  • Private practice consultants

All fees are in RM (Ringgit Malaysia) currency unless stated otherwise.


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