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BACHELOR OF FOOD SCIENCE (FOOD SERVICE AND NUTRITION) WITH HONOURS

  • PROGRAM OVERVIEW

This program imparts knowledge and skills in the field of food science, specifically in terms of food composition, nutritional value, food regulations, food safety management, food analysis, and product development. It is and added value to students in terms of knowledge, skills, and management required in the commercial food service industry, which increasingly emphasizes the preparation of safe, healthy, and high-quality food. The program also equips students with the capability to provide advice on appropriate food intake and its relevance to public health.

Duration

8 Semesters,
4 years

  • CORE COURSES

Food Preparation Practicum, Food Chemical Analysis, Biochemistry, Biostatistics, Food Science Research Methods, Basic Analytical Chemistry, Food Microbiology, Pastry and Bakery, Nutrition and Health, Community Nutrition, Lifelong Nutrition, Therapeutic Nutrition, Commercial Food Production, Introduction to Food Chemistry, Introduction to Food Science, Food Safety Management, Sensory Evaluation, Business Accounting, Food Analysis Equipment, Food Service Facility Planning, Menu Planning and Costing, Product Development, Food Law, Principles of Physical Chemistry, Principles of Organic Chemistry, Principles of Human Nutrition, Principles of Food Processing and Preservation, Principles of Food Preparation, Food Service Operations System.

  • ENTRY REQUIREMENTS

STPM LEAVERS (SCIENCE)
Obtain at least Grade D in Chemistry at STPM level.

MATRICULATION / FOUNDATION LEAVERS (SCIENCE / ENGINEERING)
Obtain at least Grade C in Chemistry at Matriculation/Foundation level.

DIPLOMA / EQUIVALENT HOLDERS
Possess a Diploma or other equivalent qualification recognised and approved by the University Senate.

Obtain at least Grade B in ONE (1) SPM subject:
• Chemistry / Biology / Physics / Science

STAM LEAVERS
Obtain at least Jayyid at STAM level.

Obtain at least Grade B in Science at SPM level.

MALAYSIAN UNIVERSITY ENGLISH TEST (MUET)
Obtain at least Band 3.0 for results from Session 1, 2021 onwards, or Band 3 for results from 2020 and earlier, subject to the validity period at the time of application.

  • CAREER PROSPECTS

• Halal Executive
• Food Quality Assurance Executive
• Food Management & Production Executive at hotels, premises, and tourist centers, recreation centers, health clubs & hospitals, private kindergartens
• Research and Development Executive in Food
• Food Quality Control Officer
• Food Preparation Officer
• Research Officer
• Science Officer
• Catering/Restaurant/Cafeteria Manager
• Researcher
• Food Entrepreneur

FURTHER INFORMATION

Assoc. Prof. Dr. Siti Nur`Afifah binti Jaafar
Programme Head, Bachelor of Food Science (Food Service & Nutrition) (Hons.)
📧 kp_pmp.fsma@umt.edu.my
📞 +609-6334959

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