This program aims to produce graduates who are knowledgeable, well-trained, and skilled in food processing and production technologies to create safe and healthy foods. Graduates of this program can work in various public and private agencies related to food science and technology, including research and development of food products, legislation, and education. Additionally, graduates are also equipped with entrepreneurial knowledge that enables them to be innovative and become independent entrepreneurs in the food industry.
Food Chemical Analysis, Fundamentals of Food Engineering, Basic Food Preparation, Biochemistry, Biostatistics, Basic Physics, Food Quality Assurance and Control, Food Research Methods, Basic Analytical Chemistry, Food Chemistry, Food Commodities, Engineering Mathematics, Food Microbiology, Food Packaging, Food Processing, Introduction to Food Science, Sensory Evaluation, Business Accounting, Food Analysis Equipment, Product Development, Food Legislation, Principles of Physical Chemistry, Principles of Organic Chemistry, Principles of Human Nutrition, Principles of Food Preservation, Food Factory Sanitation, Computer Systems and Applications, Unit Operations in Food Processing.
Graduates from this program may pursue careers as:
• Halal Food Manufacturing Executives
• Food Manufacturing Operations Executives
• Food Analysis Executives
• Research and Development Executives for Food Products
• Food Product Consultants
• Food Quality Control Officers
• Food Safety Officers
• Food Marketing Officers
• Halal Food Enforcement Officers
• Researchers
• Science Officers
• Food Technology Officers
• Entrepreneurs in Food Products
FURTHER INFORMATION
Assoc. Prof. Ts. Dr. Norizah binti Mhd. Sarbon
Programme Head, Bachelor of Food Science (Food Technology) (Hons.)
kp_makanan.fsma@umt.edu.my
+609-6334968
