BSc (Hons) Food Science With Nutrition

Through our dynamic food science with nutrition degree programme, you will explore the secret science behind food production, development and safety while you develop the research skills to enable you to pursue an exciting career within the food manufacturing industry, research institutes, government, and consumer organisations. As the market leader of food science studies in malaysia, you will be able to utilise the latest practices in the industry and experience first-hand how technology affects food production and flavour delivery. 

You will enjoy avenues to create new food products and market them. And with a sound understanding of food safety, nutrition and legislation, you can rest assured that your future endeavours will change lives.

Assessments

• Coursework percentage: 60%, written examination percentage: 40%.

Year 1

• University Life (MPU-U2)
• Chemistry 1
• Human Physiology
• Chemistry 2
• Structural Biochemistry
• Microbiology
• Principles of Nutrition
• Nutrition and Metabolism
• Calculus and Analytical Geometry for Applied Sciences
• Statistics and its Applications
• Extra-curricular Learning Experience 1 (MPU-U4)
• Co-Operative Placement 1

Year 2

• Food Chemistry
• Lifespan Nutrition
• Fundamentals of Food Engineering
• Entrepreneurship for Applied Sciences
• Analytical Chemistry
• Food Processing and Packaging
• Food Microbiology
• Halal and Food Legislation
• Research Methodology, Safety and Ethics
• Extra-curricular Learning Experience 2 (MPU-U4)
• Co-Operative Placement 2

Free elective courses (select one)

• Fundamentals of Marketing
• Introduction to Public Speaking
• Introduction to Internet Technologies

Year 3

• Food Safety and Quality System
• Nutritional Assessment
• Food Commodities
• Nutrition and Chronic Diseases
• Product Development and Sensory Evaluation
• Extra-curricular Learning Experience 3 (MPU-U4)
• Co-Operative Placement 3
• Food Science and Nutrition Research Project 1
• Food Science and Nutrition Research Project 2

Professional elective courses (select one)

• Enzyme Technology
• Fermentation Technology and Downstream Processing
• Nutrition and Functional Food
• Nutrition, Food and Society
• Food Science and Nutrition Research Project 3

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
• Researchers