MSc Food Science With Business Management

Approval Code R/541/7/0011; 08/2022
Accreditation Code MQA/FA1416
Classification MSc
Subject Area Food Science with Business Management
Course Mode Full-time / Part-time
Course Duration Minimum 1.5 Years of Full-time study / Minimum 3 Years of Part-time study
Course Location Kuala Lumpur
Intakes January, May and September

Designed to equip postgraduate learners with the aptitude and mentality to excel, the coursework-based MSc Food Science with Business Management adopts an interdisciplinary approach that addresses present – and future – problems in the multi-billion-dollar food industry. Addressing pertinent aspects of the all-important sector like food production, analyses, quality and safety; the programme also exposes learners to management, finance, marketing and entrepreneurship.

This dual-pronged approach equips learners with the best of both worlds – the theoretical and technical mastery required to navigate the industry's challenges, as wellas the business sense to tell the difference between a fleeting fad and a genuine innovation. With this in mind, graduates can look forward to play key roles from the research lab to the boardroom as they seek to manage – and improve – the domestic and international food supply chain.

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 – which provides the basic skills in business/management while combining with science and technology - give an important element in the subject – 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 assessedthroughout the duration of their course andoral presentations, written reports, critical analysis of scientific data, as well asone'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.

B. Sc. (Hons)
Academic Requirements
  • A bachelor’s degree in the area of Food Science, Nutrition, Biotechnology, Applied Science, Agricultural Biology, Microbiology or relevant discipline with minimum CGPA of 2.50 or 60%; or second class honours degree; or
  • A bachelor’s degree or equivalent not meeting CGPA of 2.50, can be accepted subject to a minimum of 5 years of working experience in a relevant field.
Admission Level
English Language Requirements

As the programme’s medium of instruction is English, students must possess one of the following qualifications:

  • TOEFL: a minimum score of 550 (writing-based) or a minimum score of 79 with no less than 17 in each four components (computer-based)
  • IELTS: a minimum score of 6.0
  • An undergraduate degree with English as its medium of instruction
Note: Candidates who fail to fulfil 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)

Students are required to complete a minimum of 40 credits which include two (2) University core subjects, three (3) core Food Science subjects, five (5) electives – inclusive of four (4)non-Science subjects drawn from the MBA programme – and eight(8) credits worth of research.

Semester 1 (Long semester)
  • Research Methodology for Scientists
  • Academic Communication
  • Food Analysis*
  • MBA Elective: Choose One
    • Financial Accounting & Analysis
    • Marketing Management
    • International Business & Management
    • Business Policy & Strategic Management
    • Financial Management & Policy
    • Information Technology for Managers
    • Blue Ocean Strategy
    • Human Resource Management
Semester 2 (Long semester)
  • Science Elective: Choose One
    • Microbiology in Food*
    • Innovative Food Processing Technologies*
    • Food Biotechnology*
    • Applied Bioprocessing*
    • Food Product Development & Commercialisation*
    • Dietary Supplements & Functional Foods
    • Food Security & Sustainability
  • MBA Elective: Choose Two
    • Financial Accounting & Analysis
    • Marketing Management
    • International Business & Management
    • Business Policy & Strategic Management
    • Financial Management & Policy
    • Information Technology for Managers
    • Blue Ocean Strategy
    • Human Resource Management


Science lab classes

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

Local Students

Approximate Total Fees:

RM 36,760

Download Fee Schedule

International Students

Approximate Total Fees:

RM 51,325

Download Fee Schedule