|Approval Code||A 10009; 03/2024|
|Accreditation Code||A 10009|
|Subject Area||Food Science with Nutrition|
|Course Duration||3 Years (14 weeks per semester, 7 weeks per short semester)|
|Course Location||Kuala Lumpur|
|Intakes||January, May and September|
Study in Food Science with Nutrition involves various science disciplines such as chemistry, biochemistry, nutrition and engineering to teach students how food and nutrition aﬀects 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 beneﬁt 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 qualiﬁed professors and academicians, as well as experienced laboratory technologists, students are exposed to a variety of laboratory equipment and skills at the University.
Coursework percentage: 60%, written examination percentage: 40%.
(Admission level: case - to - case basis)
*Additional Requirement – Pass minimum 5 credits at SPM level / O-Level or equivalent, in three (3) of which are for the following subjects:
**Additional Requirement – Pass minimum 5 credits or equivalent at SPM level / O-Level or equivalent in 5 subjects:
Graduates will be employed in the following areas:
- Research and development of products and processes
- Supervision of food manufacturing processes
- Food engineering support
- Marketing and sales
- Product support and promotion
- Consulting laboratories
- Government organisations
They may be employed as:
- Food scientists
- Food microbiologists
- Flavour chemists
- Food safety inspectors
- Community and university educators
- Scientiﬁc writers
- Extra-curricular Learning Experience 3 (MPU-U4)
- Food Safety & Quality System
- Nutritional Assessment
- Food Commodities
- Food Science & Nutrition Research Project 1
- Nutrition & Non-communicable Chronic Disease
- Food Science & Nutrition Research Project 2
- Free elective courses (select one)
- Enzyme Technology
- Fermentation Technology & Downstream Processing
- Nutrition & Functional Food
- Nutrition, Food & Society
- Product Development & Sensory Evaluation
- Food Science & Nutrition Research Project 3
- Co-operative Placement 3
* Courses with Lab
All information is correct at the time of upload and UCSI University reserves the right to make amendments without prior notice.
Nutrition deals with the effects of foods on consumers and enables us to understand the roles of nutrients in the human body. It deals with macronutrient, vitamin content, mineral content and its effects on our overall wellbeing. Thus, Food Science & Nutrition is a combination of both fields which enables graduates to apply science and technology to provide a safe, wholesome and nutritious food supply to the world.
Food technology is the study of the technology that creates new, innovative, useful foodstuff by manipulating biological source materials. Food engineering develops new ideas and new methods of processing, and perhaps even new ways to create familiar foods. It involves numerous applications of technology and downstream engineering processes.
Dietetics is the science concerned with nutritional planning and the preparation of foods. Courses include normal and clinical nutrition, biological and social sciences, communication and management. Only graduates with a Dietetic degree can be certified dietician and they usually work in a clinical setting, such as in hospitals, schools, or other similar institutions.
Food scientists are generally involved in the areas of research and development of products and processes, and the supervision of food manufacturing processes. These include production, quality control, quality assurance and food safety. It also involves providing food engineering support, marketing and sales, product support and promotion. They may also work with consulting laboratories, government organisations and regulatory bodies as food scientists, food microbiologists, flavour chemists and food safety inspector.
The laboratories are equipped with cutting-edge equipment such as a Gas Chromatography, a High-Performance Liquid Chromatography, an Atomic Absorbance Spectrophotometry. All of our students have to carry out a research project at the end of their third academic year in these laboratories under the supervision of our highly-qualified academic staff. Each student will gain invaluable experience from their final project as they are given a chance to plan, exhibit and experience real hands-on laboratory practical. At UCSI University, we encourage collaboration with the related-industries and hence our students also carry out research projects with our industry partners.
In addition, some graduates may choose to obtain a MBA (Master of Business Administration) to pursue a career in technical sales, marketing, plant supervision, product development or eventually run their own companies.
International Degree Pathway (IDP) via BSc (Hons) Food Science with Nutrition
|BSc Major : Food Science with Nutrition /Food Science||1.5+1.5||University of Queensland||Australia||AUD 33700|
|B Science Major: Food Science & Nutrition / Food Science||1.5+1.5||University of Queensland||Australia||AUD 33700|
|BSc (Hons) Food Science & Nutrition||1+2||Northumbria University||United Kingdom||£ 13500|
|BSc (Hons) Human Nutrition||1+2||Northumbria University||United Kingdom||£ 13500|
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