Bachelor of Science (Hons) Food Science
Offered by: Universiti Tunku Abdul Rahman (UTAR)
Enquiry Was Successfully SentThank you for using Studymalaysia's Course Enquiry system. Your enquiry will be attended to shortly.
Please check your e-mail for a reply from us or the institution. Do quote the Ticket Number (e.g. #54820994) when corresponding with us. Thank you.
|Exam Body||UTAR, Malaysia|
|Course Duration||3 Yrs|
|Part Time/Full Time||Full Time|
|Fees (International Student)||65,900/course|
|Faculty||Faculty of Science|
|Conducted entirely in Malaysia||Yes|
|Level of Study||Bachelor's Degree Level|
|Field of Study||Manufacturing & Processing|
|Study Abroad Pathway|
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.
STPM 2C / A-LEVEL 2D / UEC 5B
January, May & October
All fees are in RM (Ringgit Malaysia) currency unless stated otherwise.
Other Courses in this Level of Study Other Courses in this Field of Study