This programme incorporates knowledge and skills in food science, particularly in food composition, nutritional value, food legislation, food safety management, food analysis and product development. The programme provides students with added value in terms of the knowledge, skills and management expertise required in the commercial food service industry, which increasingly emphasises the provision of safe, healthy and high-quality food. The programme also equips students with the expertise to advise the public on appropriate food intake and its relationship with health.
Food Preparation Practicals, Food Chemical Analysis, Biochemistry, Biostatistics, Food Science Research Methods, Basic Analytical Chemistry, Food Microbiology, Pastry and Bakery, Nutrition and Health, Community Nutrition, Nutrition Throughout the Life Cycle, 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 Planning and Costing, 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 Systems.
STPM (SCIENCE STREAM)
Obtain at least Grade D in Chemistry at STPM level.
MATRICULATION / FOUNDATION (SCIENCE / ENGINEERING)
Obtain at least Grade C in Chemistry at Matriculation / Foundation level.
DIPLOMA / EQUIVALENT QUALIFICATIONS
Possess a Diploma or another qualification recognised as equivalent and approved by the University Senate.
Obtain at least Grade B in ONE (1) of the following SPM subjects: Chemistry / Biology / Physics / Science.
STAM
Obtain at least a JAYYID grade at STAM level.
Obtain at least Grade B in Science at SPM level.
MALAYSIAN UNIVERSITY ENGLISH TEST (MUET)
Obtain at least BAND 3.0 for results from Session 1, 2021 onwards, or BAND 3 for results from 2020 and earlier, subject to the validity period applicable on the date 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
FURTHER INFORMATION
Assoc. Prof. Dr. Siti Nur`Afifah binti Jaafar
Programme Head, Bachelor of Food Science (Food Service & Nutrition) (Hons.)
kp_pmp.fsma@umt.edu.my
+609-6334959
