This program imparts knowledge and skills in the field of food science, specifically in terms of food composition, nutritional value, food regulations, food safety management, food analysis, and product development. It is and added value to students in terms of knowledge, skills, and management required in the commercial food service industry, which increasingly emphasizes the preparation of safe, healthy, and high-quality food. The program also equips students with the capability to provide advice on appropriate food intake and its relevance to public health.
Food Preparation Practical, Food Chemical Analysis, Biochemistry, Biostatistics, Food Science Research Methods, Basic Analytical Chemistry, Food Microbiology, Pastries and Bakery, Nutrition and Health, Community Nutrition, Lifelong Nutrition, Therapeutic Nutrition, Commercial Food Production, Introduction to Food Chemistry, Introduction to Food Science, Food Safety Management, Sensory Evaluation, Business Accounting, Equipment in Food Analysis, Food Service Facility Planning, Menu and Budget Planning, Product Development, Food Legislation, Principles of Physical Chemistry, Principles of Organic Chemistry, Principles of Human Nutrition, Principles of Food Processing and Preservation, Principles of Food Preparation, Food Service Operations System.
STPM (SCIENCE) GRADUATES
Achieve a minimum Grade C in Chemistry at STPM level.
MATRICULATION / FOUNDATION (SCIENCE / ENGINEERING) GRADUATES
Achieve a minimum Grade C in Chemistry at Matriculation/Foundation level.
DIPLOMA/EQUIVALENT GRADUATES
Possess a Diploma or equivalent qualifications recognized and approved by the University Senate.
MALAYSIAN UNIVERSITY ENGLISH TEST (MUET)
Applicants must achieve a minimum of BAND 3.0 for results obtained from Session 1, 2021 onwards, or BAND 3 for results obtained in 2020 or earlier, provided the results remain valid at the time of application
• Halal Executive
• Food Quality Assurance Executive
• Food Management & Production Executive at hotels, premises, and tourist centers, recreation centers, health clubs & hospitals, private kindergartens
• Research and Development Executive in Food
• Food Quality Control Officer
• Food Preparation Officer
• Research Officer
• Science Officer
• Catering/Restaurant/Cafeteria Manager
• Researcher
• Food Entrepreneur
For further information or enquiries, please contact:
Associate Professor Ts. Dr. Zamzahaila binti Mohd Zin,
Program Coordinator, Bachelor of Food Science (Food Service & Nutrition) with Honours,
zamzahaila@umt.edu.my,
09-6333385
