Master of Science Food Science with Business Management

Shape what the world eats. Innovate smarter. Lead the future of food.

UCSI University's MSc Food Science with Management is designed for aspiring professionals ready to lead in the global food and beverage industry. This coursework-based programme combines advanced training in food science and technology with essential business and management acumen, preparing graduates to drive innovation, ensure safety and manage complexity across every stage of the food production ecosystem.

From product innovation and quality assurance to regulatory compliance and sustainable food systems, you'll gain the scientific expertise and strategic insight to make a real impact. If you're ready to deliver food solutions that are safer, smarter and more sustainable — this programme will take you there.

About the Programme

Scientific coursework focuses on key areas such as food processing and preservation, flavour science, product development, packaging technology, food microbiology, sensory evaluation and nutrition and health claims. Students also gain critical understanding of food legislation, quality systems and emerging food technologies, ensuring they are ready to meet global standards in safety, innovation and sustainability.

What sets this programme apart is its integrated business component, delivered in collaboration with the UCSI Graduate Business School. Students explore vital business modules including entrepreneurship, project management, supply chain operations, marketing strategy and innovation commercialisation — all contextualised for the food industry.

The learning experience is grounded in real-world relevance. Students engage with case studies, industry speakers and collaborative projects, gaining insight into how global F&B companies manage innovation, navigate regulations and respond to consumer trends. UCSI's strong network of food industry partners enhances exposure to best practices and potential career pathways.

Assessments are diverse and practical, including technical reports, product innovation proposals, business strategy assignments, presentations and a capstone industry project that integrates both scientific and commercial thinking.

Graduates are well-prepared for impactful roles in R&D, product innovation, food business development, quality assurance, regulatory affairs and supply chain management. This programme is also ideal for entrepreneurs, professionals looking to scale family businesses or those planning to transition into policy, consulting or leadership roles in the food ecosystem.

Academic Requirements

BSc (Hons)

• A Bachelor's degree in Food Science, Nutrition, Biotechnology, Applied Science, Agricultural Biology, Microbiology or a related discipline with a minimum CGPA of 2.50 or 60%; or a second class honours degree; or
• A Bachelor's degree or equivalent not meeting a CGPA of 2.50 may be accepted, subject to a minimum of 5 years of working experience in a relevant field.
• Candidates with a Bachelor's degree (Level 6, Malaysian Qualifications Framework) in a science discipline not directly related to the programme, with a minimum CGPA of 2.50 or its equivalent, as accepted by the HEP Senate, are required to enrol in and successfully complete bridging course(s) upon admission. These courses are intended to ensure that candidates acquire the necessary foundational knowledge relevant to the programme.

English Language Requirements

• IELTS: 5.0
• MUET: Band 3.5
• TOEFL (iBT/Essentials): 40/7.5
• Pearson Test of English: 47
• Cambridge English Qualification and Tests: 154
• Certified Intensive English Programme by ELS: 107

Note: Candidates who fail to fulfil the above criteria may be required to take an English Proficiency Course at the University.

Semester 1

• Science Communication
• Research Methodology for Scientists
• Master Research Project Planning and Proposal Presentation
• Organizational Behaviour and Management

Semester 2

• Food Analysis
• Advanced Food Quality and Safety
• Master Research Project
• Marketing Management

Semester 3

• Advanced in Food Technologies
• Food Product Innovation and Commercialization

Electives (select two)

• Human Resource Management
• International Business and Management
• Financial Accounting and Analysis
• Business Policy and Strategic Management
• Information Technology For Managers

* courses with lab

Examples of research areas:

• Dragon fruit on demand: Market trends and consumer insights.
• Microbial gold: Uncovering the secrets of heritage fermented foods.
• Kombucha reinvented: Spray-dried innovation meets market potential.

• 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)