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Home  > Faculty of Applied Sciences > Academic Programmes > MSc Food Science
MSc Food Science
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Approval Code N/541/7/0010; 08/2017
Accreditation Code Approved
Classification MSc
Subject Area Food Science
Course Mode Full Time / Part Time
Course Duration Minimum 1.5 Years of Full Time study
Minimum 3 Years of Part Time study

Students are required to complete a minimum of 41 credits which include two (2) University core subjects, four (4) core Food Science subjects, three (3) electives – inclusive of one (1) non-Science subjects drawn from the MBA programme – and ten (10) credits worth of research.
Course Location UCSI University, Kuala Lumpur Campus
Intakes January or May
 
The coursework-based MSc Food Science was designed with one objective: To prepare postgraduate learners for a fast-track career in the multi-billion-dollar food industry. Incorporating the latest industrial practices, the programme addresses complexities in food production and learners will better comprehend the way technological advancement affects the industry.

The interdisciplinary nature of food technology, food production and food science is also encompassed in the programme and learners will foster an intimate understanding of vital industrial processes in food chemistry, microbiology, as well as quality and processing, among others. And with a business component in the programme, learners can rest assured that they will possess the skill set to make uncertainty work to their advantage.

Designed to match Malaysia’s ambitions to be a global leader in the industry, the subject prepares learners for critical roles in a sector that is facing a dearth of talent. Opportunities to go beyond borders also abound as graduates are sought after to manage and sustain the food production ecosystem that is essentially the lifeblood of communities worldwide.

Teaching and Learning Features

Anchored on an outcome-based approach, the programme's delivery involves a rigorous process of conjecture and refutation that hones a learner's cognitive and communication skills. Two-way discourse is promoted over rote learning and students will develop their critical thinking skills as they engage in collegial, but intense, discussions. Industrial relevance is another key feature of the programme and learners will test their assumptions as they address various case studies that highlight industrial challenges in food technology, quality and safety, among others. The holistic approach is bolstered further by research – an important element in the course – and learners are encouraged to present their scholarly work at national scientific meetings and publish a peer-reviewed manuscript at the end of their programme.

Assessment is another integral part of the learning process. Most students will be assessed throughout the duration of their course and oral presentations, written reports, critical analysis of scientific data, as well as one's involvement in individual or team-based projects, are some of the criteria for evaluation. Apart from instilling independence and drive in learners, this mode of learning also encourages one to keep abreast of developments in the industry, inculcating a passion for lifelong learning.
Qualifications Academic Requirements Admission Level
B. Sc. (Hons) A recognised Bachelor’s Degree in the relevant disciplines of Food Science, Nutrition, Biotechnology, Applied Sciences, Agricultural Biology and Microbiology, among others, with a minimum CGPA 2.5 or the Classification of 2nd Lower. Post-graduate
English Language Requirements As the programme’s medium of instruction is English, students must possess one of the following qualifications:
  • TOFEL: a minimum score of 550 (paper-based) or a minimum score of 79 with no less than 17 in each four components (internet-based)
  • IELTS: a minimum score of 6.0
  • An undergraduate degree with English as its medium of instruction
Note: Candidates who fail to fulfill the above criteria may be required to take an English Proficiency Course at the University.
  • Food manufacturing to meet increasing consumer demand for healthy and nutritious food
  • Production supervision / management, manufacturing, waste and environmental management
  • Quality assurance and food safety
  • Food chemistry
  • Food microbiology
  • Food engineering support- process and equipment optimisation
  • Research and development of new food products and processing technologies
  • Marketing and sales
  • Civil service at government and regulatory bodies like the Ministry of Agriculture and the Ministry of Health, among others
  • Academia – Teaching and research positions at universities (Basic and applied)
  • Involvement with international organisations like the Food and Agriculture Organisation of the United Nations (FAO)
Semester 1
(Long semster)
  • Research Methodology for Scientists
  • Academic Communication
  • Food Analysis*
  • Microbiology in Food*
Semester 2
(Long semster)
  • Advanced Food Quality & Safety*
  • Contemporary Issues in Food Science
  • Master Research Project Planning & Proposal Presentation
  • Science Elective: Choose One
    • Innovative Food Processing Technologies*
    • Food Biotechnology*
    • Applied Bioprocessing*
    • Food Product Development & Commercialization*
    • Dietary Supplements & Functional Foods
    • Food Security & Sustainability
Semester 3
(Long semster)
  • Master Research Project I *
Semester 4
(Long semster)
  • Master Research Project II *
  • Science Elective: Choose One
    • Innovative Food Processing Technologies*
    • Food Biotechnology*
    • Applied Bioprocessing*
    • Food Product Development & Commercialization*
    • Dietary Supplements & Functional Foods
    • Food Security & Sustainability
  • MBA Elective: Choose One
    • Marketing Management
    • Financial Management & Policy
    • Information Technology for Managers
    • Blue Ocean Strategy
* Science lab classes

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

 
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