Master of Science (Food Science)

The study of food science with a focus on research relating to food chemistry, food microbiology, biotechnology, nutrition, processing, innovation and food product development, and food safety. Qualified graduates are capable of contributing to the nation's economic growth particularly in the food and agriculture sector, as well as addressing some of the global challenges such as food security, malnutrition and food safety issues.

Minimum Entry Requirements

- A Bachelor's Degree (Level 6 MQF) in Food Science or Food Science related field with a minimum CGPA of 2.75 or equivalent, as accepted by the Senate; OR

- A Bachelor's Degree (Level 6 MQF) in Food Science or Science related field with a minimum CGPA of 2.50 and not meeting a CGPA of 2.75, can be accepted subject to rigorous internal assessment; OR

- A Bachelor's Degree (Level 6 MQF) in Food Science or Food Science related field not meeting CGPA of 2.50 can be accepted subject to a minimum of 5 years of working experience in the relevant field.

English Language Requirements

1) Malaysian Students

MUET Band 3.5 or IELTS Band 5.0 or CEFR High B1 or TOEFL iBT 40 or equivalent; OR

Exemption of English Language requirement if the medium of instruction during Bachelor studies was in English

2) International Students

IELTS Band 5.0 or CEFR High B1 or TOEFL iBT 40 or equivalent; OR

Exemption of English Language requirement if the medium of instruction during Bachelor studies was in English

Compulsory

• Research Methodology

• Master Research

Elective

• Statistical Methods for Research

• Special Topic

Graduates of this programme can be employed as:

• Food Researchers

• Quality Assurance/Control Executives

• Production/Manufacturing Managers

• Food Product Development Personnel

• Food Technologists

• Food Chemists

• Food Microbiologists

• Food Product Advisors/Specialists