| Approval Code | A 10009; 03/2024 |
| Accreditation Code | A 10009 |
| Classification | BSc (Hons) |
| Subject Area | Food Science with Nutrition |
| Course Mode | Full-time |
| Course Duration | 3 Years (14 weeks per semester, 7 weeks per short semester) |
| Course Location | Kuala Lumpur |
| Intakes | January, May and September |
Study in Food Science with Nutrition involves various science disciplines such as chemistry, biochemistry, nutrition and engineering to teach students how food and nutrition affects 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 benefit 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 qualified 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%.
Qualification
Academic Requirements
STPM
Pass with minimum CGPA 2.0 inclusive of Chemistry and Biology/Mathematics/Physics.
**Additional Requirement
**Additional Requirement
A-levels
Pass in Chemistry and Biology/Mathematics/Physics and *Additional Requirement
UEC
Minimum Grade B in 5 subjects inclusive of Chemistry, Biology and Mathematics/Physics
CPU / CIMP / Grade 12
Minimum 60% in Chemistry and Biology/Mathematics/Physics and *Additional Requirement
National Matriculation
Minimum CGPA 2.0 (inclusive of Chemistry and Biology/Mathematics/Physics) and **Additional Requirement
WACE / AUSMAT / SACE / TEE / HSC / YR 12 / NTCE / Pre-U2, Singapore
Minimum 60% in Chemistry and Biology/Mathematics/Physics and *Additional Requirement
Other qualifications deemed equivalent to STPM/A-Level by Malaysian Qualifications Agency
(Admission level: case–to-case basis)
Diploma/ Advance Diploma/ equivalent
Minimum CGPA 2.0 (inclusive of Chemistry and Biology / Mathematics/Physics)
(Admission level: case - to - case basis)
(Admission level: case - to - case basis)
UCSI Foundation in Science
Minimum CGPA 2.0 (inclusive of Chemistry and Biology/Mathematics/Physics) and *Additional Requirement
Foundation in Science
Pass with minimum CGPA 2.00 in Chemistry and Biology / Mathematics / Physics and **Additional Requirement
International Baccalaureate
Minimum 26/42 in 6 subjects (inclusive of Chemistry and Biology/Mathematics/Physics) and *Additional Requirement
*Additional Requirement – Pass minimum 5 credits at SPM level / O-Level or equivalent, in three (3) of which are for the following subjects:
1. Biology
2. Physics
3. Mathematics
4. Chemistry
5. English
**Additional Requirement – Pass minimum 5 credits or equivalent at SPM level / O-Level or equivalent in 5 subjects:
1. Biology
2. Physics
3. Mathematics
4. Chemistry
5. English
FOUNDATION IN SCIENCE
Qualification
Academic Requirements
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)
English Language Requirements
- A distinction (A+, A or A-) in the English Language subject at SPM; or an A2 in English Language at UEC Level; MUET Band 3; or a score of 213 (computer-based) / 550 (writing-based) / 79-80 (internet-based) in TOEFL; or Band 5.0 in IELTS.
- In the event that the English Language Requirements are not met, student may be required to undertake additional English module(s) prior to or concurrently with the undergraduate programme, based on the University’s decision.
International students holding equivalent academic qualifications but which are not conducted in English, are required to sit for the English Placement Test, which may result in the taking of the English for Tertiary Education (1 to 10 months). Students who intend to pursue the above undergraduate programme directly, are advised to fulfil the above English requirements prior to commencing their studies at the University.
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)
UEC – Credit (A1 – B6)
O-Level – min. Credit (A1 – C6)
WACE – min. Credit (A1 – C6)
STPM – min. Principal – ‘C’ grade (GPA 2.00)
A-levels – min. Principal – ‘E’ grade (GPA 2.00)
SAM/CPU – min. Pass – 50%
A-levels – min. Principal – ‘E’ grade (GPA 2.00)
SAM/CPU – min. Pass – 50%
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
Year 1
Semester 1 (Long semester)
- Extra-curricular Learning Experience 1 (MPU-U4)
- Chemistry 1
- Calculus & Analytical Geometry for Applied Sciences
- Human Physiology
- University Life (MPU-U2)
Semester 2 (Long semester)
- Chemistry 2
- Structural Biochemistry
- Statistics & its Applications
- Microbiology
Semester 3 (Short semester)
- Principles of Nutrition
- Nutrition & metabolism
- Co-operative Placement 1
Year 2
Semester 1 (Long semester)
- Extra-curricular Learning Experience 2 (MPU-U4)
- Business Law - Malaysian Perspective (MPU-U3) / Religions in Malaysia (MPU-U3)
- Food Chemistry
- Lifespan Nutrition
- Fundamentals of Food Engineering
- Entrepreneurship for Applied Sciences
Semester 2 (Long semester)
- Analytical Chemistry
- Food Processing & Packaging
- Food Microbiology
- Halal & Food Legislation
- Free elective courses (select one)
- Fundamentals of Marketing
- Introduction to Public Speaking
- Introduction to Internet Technologies
Semester 3 (Short semester)
- Research Methodology, Safety & Ethics
- Co-operative Placement 2
Year 3
Semester 1 (Long semester)
- Extra-curricular Learning Experience 3 (MPU-U4)
- Food Safety & Quality System
- Nutritional Assessment
- Food Commodities
- Food Science & Nutrition Research Project 1
- Nutrition & Non-communicable Chronic Disease
- Food Science & Nutrition Research Project 2
- Free elective courses (select one)
- Enzyme Technology
- Fermentation Technology & Downstream Processing
- Nutrition & Functional Food
- Nutrition, Food & Society
- Product Development & Sensory Evaluation
- Food Science & Nutrition Research Project 3
- Co-operative Placement 3
* Courses with Lab
General Courses (MPU) are compulsory for all students.
U1
– For Malaysian students:
- Ethnic Relations
- Islamic Civilisation and Asian Civilisation
– For foreign students:
- Malaysian Studies
- Communication in Bahasa Melayu 3
All information is correct at the time of upload and UCSI University reserves the right to make amendments without prior notice.
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.
International Degree Pathway (IDP) via BSc (Hons) Food Science with Nutrition
| IDP Programme | Pathway | University | Country | Fee |
|---|---|---|---|---|
| BSc Major : Food Science with Nutrition /Food Science | 1.5+1.5 | University of Queensland | Australia | AUD 33700 |
| B Science Major: Food Science & Nutrition / Food Science | 1.5+1.5 | University of Queensland | Australia | AUD 33700 |
| BSc (Hons) Food Science & Nutrition | 1+2 | Northumbria University | United Kingdom | £ 13500 |
| BSc (Hons) Human Nutrition | 1+2 | Northumbria University | United Kingdom | £ 13500 |
For enquiry, please contact us at geo@ucsiuniversity.edu.my or call us at +603 9101 8880 ext 2066.
