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(MQA/FA 10036) (N/541/7/0036) (11/25)
Rolling intake
The study of food science with a focus on research relating to food chemistry, food microbiology, biotechnology, nutrition, processing, innovation and food product development, and food safety. Qualified graduates are capable of contributing to the nation's economic growth particularly in the food and agriculture sector, as well as addressing some of the global challenges such as food security, malnutrition and food safety issues.
Compulsory
Research Methodology
Master Research
Elective
Statistical Methods for Research
Special Topic
| Minimum Entry Requirements - A Bachelor's Degree (Level 6 MQF) in Food Science or Food Science related field with a minimum CGPA of 2.75 or equivalent, as accepted by the Senate; OR - A Bachelor's Degree (Level 6 MQF) in Food Science or Science related field with a minimum CGPA of 2.50 and not meeting a CGPA of 2.75, can be accepted subject to rigorous internal assessment; OR - A Bachelor's Degree (Level 6 MQF) in Food Science or Food Science related field not meeting CGPA of 2.50 can be accepted subject to a minimum of 5 years of working experience in the relevant field. English Language Requirements 1) Malaysian Students MUET Band 3.5 or IELTS Band 5.0 or CEFR High B1 or TOEFL iBT 40 or equivalent; OR Exemption of English Language requirement if the medium of instruction during Bachelor studies was in English 2) International Students IELTS Band 5.0 or CEFR High B1 or TOEFL iBT 40 or equivalent; OR Exemption of English Language requirement if the medium of instruction during Bachelor studies was in English |
Graduates of this programme can be employed as:
Food Researchers
Quality Assurance/Control Executives
Production/Manufacturing Managers
Food Product Development Personnel
Food Technologists
Food Chemists
Food Microbiologists
Food Product Advisors/Specialists
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