Study in Food Science with Nutrition involves various science disciplines such as chemistry, biochemistry, nutrition and engineering to teach students how diet and nutrition a?ects 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 bene?t 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 quali?ed professors and academicians, as well as experienced laboratory technologists, students are exposed to a variety of laboratory equipment and skills at the University.

Assessments

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

* Courses with Lab

All information is correct at the time of upload and UCSI University reserves the right to make amendments without prior notice.

For Biotechnology and Food Science & Nutrition: STPM Min 2 Principals (C) in Chemistry and Biology/Mathematics/Physics. Minimum GPA 2.0 ‘A’ Levels Min 2 Principals (E) in Chemistry and Biology/Mathematics/Physics. Minimum GPA 2.0 UEC Min 5 credits (inclusive of Chemistry, Biology and Mathematics/Physics) CPU Min average of 60% in 6 subjects (Inclusive of Chemistry, Biology and Mathematics/Physics) National Matriculation Min CGPA 2.0 (inclusive of Chemistry, Biology and Mathematics/Physics) WAEC Min average of 60% in 5 subjects (inclusive of Chemistry, Biology and Mathematics/Physics) Other qualifications equivalent to STPM/A-Level by MQA Min average of 60% (inclusive of Chemistry, Biology and Mathematics/Physics) Diploma/ Advance Dip/ Degree/ equivalent Min CGPA 2.0 (inclusive of Chemistry, Biology and Mathematics/Physics) (Case - to - case basis) UCSI Foundation in Science or equivalent Min CGPA 2.0 (inclusive of Chemistry, Biology and Mathematics/Physics) International Baccalaureate Min 26/42 from 6 subjects (Minimum scores of 4/7 in Chemistry, Biology and Mathematics/Physics) SAM Pass with ATAR of 70% including a minimum average of 60% in 5 subjects (inclusive of Chemistry, Biology and Mathematics/Physics) *To be reviewed by the University on a case-to-case basis. For the Nutrition with Wellness degree programme and Diploma Aquatic, prefer to http://www.ucsiuniversity.edu.my/foas/ for more details.

April, Sept, Dec

Graduates will be employed in the following areas:

• Research and development of products and processes
• Supervision of food manufacturing processes
• As food engineering support
• Marketing and sales
• Product support and promotion
• Consulting laboratories
• Government organizations

They may be employed as:

• Food scientists
• Food microbiologists
• Flavour chemists
• Food safety inspectors
• Community and university educators
• Corporate health promotion and wellness specialists
• Public relations specialists
• Nutrition advisor in public health programmes
• Weight loss counsellors
• Scienti?c writers
• Researchers
• Private practice consultants