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Course Overview

Designed to fast track careers in the multi-trillion-dollar food industry, this programme equips graduate students with a sound understanding of food technology and its many applications. All levels of food and beverage production are addressed and students will analyse the challenges and complexities involved in food processing, preservation, packaging, delivery and sensory evaluation, among others. Coursework-based in nature, the programme incorporates the latest practices in the industry and students will see first-hand how new technologies impact food production.

As a graduate student of this programme, you will possess the skills and know-how to bring new products to the market. Your vast knowledge of biomaterials will see you making a pertinent difference in processing technology and flavour delivery. Delving deeper, UCSI’s many connections with large multinationals will keep you abreast of the latest changes in the industry as you expand your professional network. With your expertise in food safety, nutrition and legislation, you will impact communities as you manage and sustain the food production ecosystem with sustainability in mind. Your future contributions will change lives.

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.

Curriculum

Semester 1

• Research Methodology for Scientists
• Academic Communication
• Food Analysis*
• Elective Major: Choose One

Semester 2

• Advanced Food Quality and Safety*
• Contemporary Issues in Food Science
• Master Research Project Planning and Proposal Presentation
• Elective Major: Choose One

Semester 3

• Master Research Project
• Free Elective: Choose One

Semester 4

• Elective Major: Choose Two

Free Electives

• Microbiology in Food*
• Innovative Food Processing Technologies*
• Food Biotechnology*
• Applied Bioprocessing*
• Food Product Development and Commercialisation*
• Dietary Supplements and Functional Foods
• Food Security and Sustainability

Elective Major

• Financial Accounting and Analysis
• Marketing Management
• Human Resource Management
• International Business and Management
• Business Policy and Strategic Management
• Financial Management and Policy
• Information Technology for Managers
• Blue Ocean Strategy

* courses with lab

Entry Requirements

Academic Requirements

?B. Sc. (Hons)

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.

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.

Career Prospects

• 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)