Bachelor of Science (Honours) Food Science

Course Overview

Food Science is a multidisciplinary science that intergrates various fundamentals and potential aspects of food molecules, post-harvest processing and food quality assessment. Food science includes the application of scientific/technological knowledge in minimising post-harvest losses; increasing agricultural productivity, improving the quantity, safety and nutritional quality of crops and animals by all available "tools", including biotechnology and food safety. Students pursuing the Food Science programme would be equipped with an in-depth understanding of science as it applies to foods and involves hands-on laboratory activities. 

As food and its nutrients are essential for our survival, the opportunity to understand and tackle some of the greatest challenges facing mankind is one which you may find appealing. Food Science applies the pure science subjects, such as chemistry, biology, nutrition, biochemistry, and microbiology, to the study of the nature, properties and composition of food and the changes whcih they undergo during storage and processing. 

It takes a scientific and technical approach to understand the nature of raw food materials and their transformation into final consumable products - "From farm to fork". In fact, it plays an important role in producing safe, nutritious, and wholesome food to meet the high demand of the increasing global population. 

In this programme, students will be introduced to the good laboratory practice, manufacturing practice, current food preservation techniques, food processing technologies, food microbial risk assessment and the industrial best practices and will apply them in the form of assignments and final year projects. 

Curriculum

Year 1

• Chemistry- Properties and Energetics 
• Co-Curriculum 
• Digital Technologies and Applications​
• Elective I 
• Elective IV 
• English for Science 
• Food Biophysics 
• Food Chemistry 
• Introduction to Food Science 
• Introductory Microbiology 
• Mathematics for Bioscience 
• MPU1* 
• Organic Chemistry 
• Sun Zi's Art of War and Business Strategies 

Year 2

• Design of Analysis and Experiment 
• Elective VI
• Food Analysis I (Chemical Methods) 
• Food Analysis II (Instrumental Methods) 
• Food Microbiology 
• Human Nutrition 
• Industrial Training 
• MPU1**
• National Language/Other Languages 
• Sensory Evaluation 
• Unit Operations for Food Processing 

Year 3

• Elective II
• Elective III 
• Elective V 
• Food Biotechnology 
• Food Packaging Science
• Food Processing 
• Food Product Innovation 
• Food Safety and Quality Assurance 
• Food Standards, Food Laws and Regulations 
• Project 

Elective I - Choose 1 course(s)

• Entrepreneurship 
• Experiential Research Skills (ERS)​
   
• Leadership and Team Building​
   
• Management Principles 
• Organisational Behaviour 
•  

• Elective II - Choose 1 course(s)

  • Culture and Communication 
  • Introduction to Sociology 
  •  

• Elective III - Choose 1 course(s)

  • Interpersonal Communication 
  • Organisation and Human Resource 

  •  

  • Elective IV - Choose 1 course(s)

    • Food Biochemistry and Toxicology 
    • Functional Foods and Nutraceuticals 
  •  
    •  

      • Elective V - Choose 1 course(s)

        • Food Shelf Life Evaluation 
        • Post-Harvest Technology
           
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National Language/Other Languages - Choose 1 course(s)
 

• Bahasa Kebangsaan (A) - For Malaysian only, without SPM-BM credit
• Communication Tamil For Health Sciences
• Introduction to Chinese Language I
   
• Introduction to Chinese Language II​
   
• Introduction to Chinese Language II​I
   
• Introduction to French
• Introduction to German Language
   
• Introduction to Japanese
   
• Introduction to Korean
   
• Introduction to Tamil Language
   
• Introduction to Thai Language

• MPU 1* - Choose 1 course

  •  
    • Penghayatan  Etika dan Peradaban - For Local Students
    • Philosophy and Current Issues - For International Students

• MPU 1** - Choose 1 course

  •  
    • Bahasa Melayu Komunikasi 2 - For International Students
    • Falsafah dan Isu Semasa - For Local Students

Co-curriculum - Choose 1 course(s)

• Art, Craft, and Design
• Arts and Cultural Performance
• Business Plan Writing & Preparation
• Community Project
• Critical Thinking, Creative Thinking and Problem Solving
   
• Language, Culture and Social Study Aboard
• Leadership and Teambuilding
   
• Managing Personal Finance
• Music Performance
   
• Management of Martial Arts Activity
   
• Management of Sports Activity
• Oral Communication
   
• Social Entrepreneurship Project
   
• Study Soft Skills and/or Life Skills Abroad
   
• Team Work and Collaborative Project
   
• Work Ethics and EQ
   
• 
   

Entry Requirements

• UTAR Foundation Programme
• STPM: Grade C/C+ in 2 relevant subjects depending on the programs (except M.B.B.S. and Quantity Surveying)
• A-Level: Grade D in 2 or 3 relevant subjects
• UEC: Grade B in 5 relevant subjects
• SAM: ATAR 70 and Grade B in at least 2 relevant subjects
• CPU: An average of 70% in 6 relevant subjects (depending on programs)
• Matriculation Certificate, Ministry of Education
• Foundation/Diploma in the relevant fields
• Other recognized equivalent qualifications

Career Prospects

• Food Scientist 
• Food Technologist 
• Product/Process Development Scientist 
• Nutritionist 
• Food Supplement Specialist 
• Food Biotechnologist 
• Food Labelling Advisor 
• Sensory Scientist 
• Quality Control Manager 
• Production Manager 
• Operations Improvement 
• Raw Materials Buyer 
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Study Abroad Pathway

No