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Overview
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.
* This programme received a 100% graduate employability score in the Ministry of Higher Education’s Graduate Employability 2020. (Source: ge.mohe.gov.my/)
About the Programme
Assessments
Coursework percentage: 60%, written examination percentage: 40%.
Entry Requirements
UEC – Credit (A1 – B6)
O-Level – min. Credit (A1 – C6)
WACE – min. Credit (A1 – C6)
STPM – min. Principal – ‘C’ grade (GPA 2.00)
A-Level – min. Principal – ‘E’ grade (GPA 2.00)
SAM/CPU – min. Pass – 50%
Academic Requirements
UCSI Foundation in Science or equivalent in Malaysia
Minimum CGPA 2.00, inclusive of:
- Chemistry
- Biology/Physics/Mathematics
National matriculation
Minimum CGPA 2.00, inclusive of:
- Chemistry
- Biology/Physics/Mathematics
STPM
Minimum CGPA 2.00, inclusive of Grade Cs
- Chemistry
- Biology/Physics/Mathematics
UEC
Minimum Grade B in five (5) subjects, inclusive of:
- Chemistry
- Biology
- Physics/Mathematics
A-levels
Minimum Grade E in:
- Chemistry
- Biology/Physics/Mathematics
Australian High/Secondary School Diploma (Grade 12) - SAM/AUSMAT/ SACE/ TEE/ NTCE/WACE
Minimum ATAR 60% or minimum 60% average five (5) subjects inclusive of:
- Chemistry
- Biology/Physics/Mathematics
Canadian Grade 12 – CPU/CIMP
Minimum average of 60% in 6 subjects inclusive of:
- Chemistry
- Biology/Physics/Mathematics
International Baccalaureate (IB)
Minimum score of 26/42 from six (6) subjects, inclusive of:
- Chemistry
- Biology/Physics/Mathematics
Diploma/Advanced Diploma in related field
Minimum CGPA 2.00, inclusive of:
- Chemistry
- Biology/Physics/Mathematics
Other qualifications recognized by the Malaysian government
Admission: Case by case basis
FOUNDATION IN SCIENCE
SPM/O-Level or its equivalent
Minimum 5 credits (inclusive of Mathematics and 1 science subjects)
UEC
Minimum Grade B in 3 subjects (inclusive of Mathematics and 1 science subjects)
CPU
Average below 60% in 6 subjects (inclusive of Chemistry, Biology and Mathematics/Physics)
Other qualifications deemed equivalent to STPM/A-Level by Malaysian Qualifications Agency
Minimum average of 50% (inclusive of Chemistry, Biology and Mathematics/Physics)
Other qualifications deemed equivalent to SPM/O-Level by Malaysian Qualifications Agency
Minimum average of 60% (inclusive of Chemistry, Biology and Mathematics/Physics)
SAM
Average below 60% (inclusive of Chemistry, Biology and Mathematics/Physics)
Note / Legend:
Discretion is given to the Head of School to deal with applicants who have results borderline to the Academic Requirements.
SPM – Credit (A+ – C)UEC – Credit (A1 – B6)
O-Level – min. Credit (A1 – C6)
WACE – min. Credit (A1 – C6)
STPM – min. Principal – ‘C’ grade (GPA 2.00)
A-Level – min. Principal – ‘E’ grade (GPA 2.00)
SAM/CPU – min. Pass – 50%
English Language Requirements
For Local Students
SPM English language
B+English language 1119/O-Level English/IGCSE
CUEC English Language
A2- In the event that the English language requirements are not met, applicants will be required to take the Basic English and English Foundation for in-sessional academic enhancement concurrently with the programme.
For International Students
IELTS
Band 5.0Cambridge English Qualifications and Tests
154TOEFL IBT
42Pearson Test of English
47MUET
Band 3- International applicants who do not meet the respective academic programme’s English Language Requirement will need to improve their proficiency by enrolling into the English for Tertiary Education programme (R/KJP/00920-00929) which helps them prepare for attaining a required band score. Placement into the various levels of the English for Tertiary Education programme depends on the English Language qualification students have at the point of admission and/or the outcome of the English Placement Test. Exemptions from the University English Language requirements can be granted if the following corresponding requirements are fulfilled: i. Internal transfer applicants who have already fulfilled the University English Language requirements. ii. Applicants who have an academic qualification from a higher learning institution which uses the English Language as a medium of instruction. The applicants who have met the respective academic programme’s English Language Requirements may be advised by the Faculty to improve their proficiency by undertaking the additional English proficiency courses.
Courses Offered
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
- Food Science and Nutrition Research Project 3
Professional elective courses (select one)
- Enzyme Technology
- Fermentation Technology and Downstream Processing
- Nutrition and Functional Food
- Nutrition, Food and Society
General Courses (MPU) are compulsory for all students.
U1
For Malaysian students:
- Appreciation of Ethics and Civilisations
(Penghayatan Etika and Peradaban) - Philosophy and Contemporary Issues
(Falsafah dan Isu Semasa)
For foreign students:
- Philosophy and Contemporary Issues
- Communication in Bahasa Melayu 3
(Bahasa Melayu Komunikasi 2)
Career Opportunities
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
FAQ
Food Science covers the study of the chemical, microbiological, physical and sensory properties of food and their ingredients as well as the effects of food processing. In addition, food science also covers the proper preservation and processing of food, quality control and measures that maintain the food products and safety. Food Science basically deals with the science and technology which are required to bring food from the fields and oceans into our grocery stores and homes.
Nutrition deals with the effects of foods on consumers and enables us to understand the roles of nutrients in the human body. It deals with macronutrient, vitamin content, mineral content and its effects on our overall wellbeing. Thus, Food Science & Nutrition is a combination of both fields which enables graduates to apply science and technology to provide a safe, wholesome and nutritious food supply to the world.
Food technology is the study of the technology that creates new, innovative, useful foodstuff by manipulating biological source materials. Food engineering develops new ideas and new methods of processing, and perhaps even new ways to create familiar foods. It involves numerous applications of technology and downstream engineering processes.
Dietetics is the science concerned with nutritional planning and the preparation of foods. Courses include normal and clinical nutrition, biological and social sciences, communication and management. Only graduates with a Dietetic degree can be certified dietician and they usually work in a clinical setting, such as in hospitals, schools, or other similar institutions.
Nutrition deals with the effects of foods on consumers and enables us to understand the roles of nutrients in the human body. It deals with macronutrient, vitamin content, mineral content and its effects on our overall wellbeing. Thus, Food Science & Nutrition is a combination of both fields which enables graduates to apply science and technology to provide a safe, wholesome and nutritious food supply to the world.
Food technology is the study of the technology that creates new, innovative, useful foodstuff by manipulating biological source materials. Food engineering develops new ideas and new methods of processing, and perhaps even new ways to create familiar foods. It involves numerous applications of technology and downstream engineering processes.
Dietetics is the science concerned with nutritional planning and the preparation of foods. Courses include normal and clinical nutrition, biological and social sciences, communication and management. Only graduates with a Dietetic degree can be certified dietician and they usually work in a clinical setting, such as in hospitals, schools, or other similar institutions.
The food industry is one of the largest manufacturing industries in the world and it provides great employment opportunities for food scientists to meet the ever increasing demand for food products that are both nutritious and convenient.
Food scientists are generally involved in the areas of research and development of products and processes, and the supervision of food manufacturing processes. These include production, quality control, quality assurance and food safety. It also involves providing food engineering support, marketing and sales, product support and promotion. They may also work with consulting laboratories, government organisations and regulatory bodies as food scientists, food microbiologists, flavour chemists and food safety inspector.
Food scientists are generally involved in the areas of research and development of products and processes, and the supervision of food manufacturing processes. These include production, quality control, quality assurance and food safety. It also involves providing food engineering support, marketing and sales, product support and promotion. They may also work with consulting laboratories, government organisations and regulatory bodies as food scientists, food microbiologists, flavour chemists and food safety inspector.
You need to have a degree in Dietetics and nutrition to be dietician and nutritionist, respectively.
The Food Science with Nutrition programme is a multi-disciplinary science-based programme which cannot be run without good laboratory facilities. The specially designed and purpose-built laboratories at UCSI University include a Basic Chemistry and Biology laboratory, Microbiology laboratory, Physiology and Pharmacology laboratory, Food Processing laboratory, Enzyme Technology laboratory, Fermentation and scale-up laboratory, and Animal and Plant Cell Culture Laboratory, and the latest addition - Quantitative Descriptive Analysis Laboratory - for sensory analysis. All these laboratories were built to ensure that our students were given the best facilities and real hands-on practical experience in the different fields of Food Science and Nutrition which is important for their future careers.
The laboratories are equipped with cutting-edge equipment such as a Gas Chromatography, a High-Performance Liquid Chromatography, an Atomic Absorbance Spectrophotometry. All of our students have to carry out a research project at the end of their third academic year in these laboratories under the supervision of our highly-qualified academic staff. Each student will gain invaluable experience from their final project as they are given a chance to plan, exhibit and experience real hands-on laboratory practical. At UCSI University, we encourage collaboration with the related-industries and hence our students also carry out research projects with our industry partners.
The laboratories are equipped with cutting-edge equipment such as a Gas Chromatography, a High-Performance Liquid Chromatography, an Atomic Absorbance Spectrophotometry. All of our students have to carry out a research project at the end of their third academic year in these laboratories under the supervision of our highly-qualified academic staff. Each student will gain invaluable experience from their final project as they are given a chance to plan, exhibit and experience real hands-on laboratory practical. At UCSI University, we encourage collaboration with the related-industries and hence our students also carry out research projects with our industry partners.
To differentiate ourselves from other institutions of higher learning offering similar degree programme, our students are well-equipped for the workforce before graduation. Our Food Science with Nutrition program is a homegrown B.Sc. degree (the only private university offering this degree in Malaysia) and is tailored to incorporate industrial training in year 1, 2 and 3 of study. Students have the opportunity of working for two months at the end of each of the three academic years in their Co-Operative Placements (Co-Op) training module in a company in related industries. This means that they will have more than six months of real-life working experience before they graduate. The Co-Op aims to develop not only students’ communications and soft skills, but also help them relate theory to practice. It also aims to provide the students with technical and analytical skills to carry out research and prepares them to pursue postgraduate studies in a range of disciplines.
UCSI University’s B.Sc. (Hons.) in Food Science with Nutrition degree is recognised by our partner universities in Australia, UK, Canada and USA.
UCSI University’s Food Science with Nutrition graduates can pursue a Master in Science degree by research or course work at local or foreign universities. You can also choose a specialisation in the field of Food Science, Food Technology, Nutrition, Food Biotechnology, Fermentation Technology and many others.
In addition, some graduates may choose to obtain a MBA (Master of Business Administration) to pursue a career in technical sales, marketing, plant supervision, product development or eventually run their own companies.
In addition, some graduates may choose to obtain a MBA (Master of Business Administration) to pursue a career in technical sales, marketing, plant supervision, product development or eventually run their own companies.
Our graduates secure jobs all over Malaysia and abroad. As food is a basic human necessity, the food industry is a global business. Careers ranging from Quality Control to Production, to Microbiology to Sensory Science, to Management, etc., can be pursued throughout the nation and overseas. Whether you are in Malaysia or overseas, opportunities abound.
This programme does not need any professional body recognition but it is accredited by the Malaysian Qualification Agency (MQA).The degree programme is accredited by the Malaysian Qualification Agency (MQA). However to enhance students’ employability, students are encouraged to be a member of the Malaysian Institute of Food Technology.
All information is correct at the time of upload and UCSI University reserves the right to make amendments without prior notice.
