Job Demand for Food Science in Malaysia
Food Scientists apply their knowledge in biology, chemistry, physical sciences, and engineering to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. They will also study all the technical aspects of food from harvesting or slaughtering to cooking and finally being consumed safely. Food Science is different from the field of nutrition.
Malaysian food industry is as diverse as the cultures in Malaysia with wide range of processed food with Asian taste. This industry is predominantly Malaysian-owned, dominated by small and medium scale companies (SMEs).
Besides the SMEs, there are notable foreign and MNCs companies producing processed food products in Malaysia. It covers sectors such as cocoa and chocolate products, fishery products, cereals and cereal products, processed fruits and vegetables, confectionery, food ingredients, herbs and spices, beverages, animal feed, and others.
The Malaysian Government is focusing on productivity growth through enhancing food production under the 12th Malaysia Plan (12MP). SMEs are encouraged to leverage on advanced technologies such as digitalisation and niche capabilities. In tandem with productivity growth, the agriculture sector of the economy will be reinvigorated to support downstream activities such as food production and processing to bring about food security, with the National Food Security Framework and the National Agrofood Policy 2021-2030 serving as guides for the implementation of these targets and compliance with international food safety standards.
Increasing consumer awareness in nutrition value and food fortification for healthcare has created the demand for functional food, healthy minimally processed fresh food, organic food and natural food flavours from plants and seafood. Food ingredients such as customised formulations required by food manufacturers, natural food additives and flavours have the potential for further growth.
The halal industry in Malaysia provides immense opportunities for Malaysian manufacturers. Malaysia is at the forefront in developing halal standards in line with the vision to become a global Halal Hub.
Studying Food Science and Nutrition involves various science disciplines such as chemistry, biochemistry, nutrition and engineering to teach students how diet and nutrition affects the health of individuals, and also the technologies for creating new food products, and designing new processes to improve the safety and quality of foods
Students after SPM or IGCSE/O-Levels will join the Foundation in Science for 1 year before continuing on to the 3-year Food Science with Nutrition degree programme at a top university in Malaysia. Wherever you choose to take your degree, you will have the scientific knowledge and experience to contribute to a healthier world.
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Increase in Job Demand for Food Science Professionals in Malaysia
The global food market is set to surge from about US$6.4 trillion in 2022 to an estimated US$8.9 trillion in 2026, at an 8.7% CAGR. Malaysia effectively meets worldwide food and beverage demand due to its diverse population. Processed food exports are successful in over 150 countries, especially halal-certified products among the 1.8 billion global Muslims. In Malaysia, the food market is projected to grow around 8% annually from 2023 to 2027, reaching US$69.4 billion by 2027.
Global food players are reinforcing their presence in Malaysia, elevating food production capabilities. The halal food sector, valued at US$31 billion in 2021, is poised to reach US$47.6 billion by 2025. Strengthening the local halal industry and encouraging competition are crucial for a notable share in the global market. Amidst growing food security concerns and the need for alternative protein sources, investment prospects span ‘smart farming,’ alternative meat ingredients, aquaculture, controlled-environment agriculture, and by-product recycling. Embracing ‘smart farming’ through automation aligns with SDG 2 – Zero Hunger. The Government through The Ministry of Agriculture & Food Security encourages investments that advance sustainable agriculture and aid small-scale farmers’ access to land, technology, and markets.
Given Malaysia’s modest self-sufficiency in milk-based products, investors can explore downstream possibilities in dairy or plant-based milk processing, meeting local and regional demand. In the food manufacturing sector, spanning multinational corporations, local conglomerates, and SMEs, firms are adopting ESG practices. These encompass recycling packaging, solar panel installation, rainwater harvesting, and waste reduction. These measures align with export-oriented ESG standards, and the government is committed to assisting entrepreneurs across the food supply chain to achieve these sustainability aims.
With the ever increasing demand in food processing, this creates a high job demand for food science graduates in Malaysia. Students need to choose the best university to study food science in order to gain the necessary knowledge and skills to succeed in the competitive workforce.
Growing Demand for Food
As the population expands and prosperity increases, the need for food continues to rise. Lifestyle shifts, driven by improved education on healthier diets, have spurred a rising demand for nutritious foods.
Simultaneously, convenience food has become paramount for individuals with limited time for food preparation. The growth in the exports of Malaysia’s processed food such as cocoa and cocoa preparations, prepared cereals and flour preparations, processed seafood and dairy products indicates that the country’s food products are increasingly gaining acceptance among consumers overseas.
Malaysia is the preferred destination for investors aiming to establish a regional food processing hub. Positioned strategically in Southeast Asia within the ASEAN region, it provides unparalleled access to a vast market comprising over 678 million consumers.
HALAL MARKET OPPORTUNITIES
There is much growth potential in the processing of Halal food, not just in the domestic market where 60 per cent of the population is Muslim but also in overseas markets. The global halal food market reached US$2.2 trillion in 2022 and is forecasted to grow at 11.1% , reaching US$4.1 trillion by 2028. Changes in government regulations in many regions will lead to greater halal certification compliance, impacting how halal food products are produced, marketed and sold.
Malaysia is well-positioned to be an international Halal food hub as the country has the experience and expertise in the branding, processing and marketing of Halal food products and is recognised as a modern and progressive Muslim nation. The Department of Islamic Development Malaysia, better known by its Malay acronym, JAKIM, is the body that regulates Halal certification.
JAKIM’s certification is one of the most stringent in existence and the iconic Malaysia Halal logo is the most sought-after Halal certification, with leading foreign MNCs such as Nestlé, Kerry Group, Hershey’s, Tyson
Foods and Unilever using the logo.
There are many opportunities for food processing companies who want to leverage Malaysia’s widely accepted Halal certification that has also passed safety, quality, and legal requirements based on GMP and Hazard Analysis and Critical Control Points (HACCP). A combination of Malaysia’s Halal certification together with GMP and HACCP certifications will enable food processing companies to better capture Halal market opportunities.
High Job Demand for Food Science Graduates in Malaysia
Hui Teng, Food Science with Nutrition at UCSI University
The Malaysian government has identified the food processing industry as a priority for development as well as to increase exports. Malaysia is a food haven with our multi-cultural mix and there are nearly 3,200 manufacturers involved in the food manufacturing industry.
Malaysia produces processed foods that are exported to over 80 countries at an export value of more than USD2.6 billion a year. Malaysians now have more spending money therefore our eating habits have changed. Graduates from overseas have returned with an appetite for western and international cuisine.
There is also a trend towards easy to cook or ready-to-eat foods with the busy work lifestyle of both husband and wife.
All these contribute to the opportunities for food scientists to create ready-to-eat food that are safe, tasty, and nutritious. With the growth in the food industry, the demand for Food Science graduates is increasing.
Graduates in Food Science can find work at Malaysian or multinational companies such as Nestle, Unilever, Cadbury, Coca-Cola, Cerebos, Campbell Soup, F&N, Mamee, Kawan, Eu Yan Sang, and many more.
What is Food Science?
Food Science is a relatively untapped career option with great future prospects. With the increased use of science and technology in food production, there is an increasing demand for professionals in this field. It is estimated by the United Nations that 800 million people around the world are undernourished, 400 million women of childbearing age are iron deficient and about 100 million children suffer from vitamin A deficiency which is a leading cause of blindness.
In addition, Food Scientists can help these people through their expertise. Food Scientists have developed genetically modified rice that is fortified with beta-carotene which the body converts into vitamin A, and they are also working on other kinds of nutritionally improved crops.
Food Scientists are the guardians of our food supply and they are responsible for converting the world’s harvest into safe, sanitary and appetizing food products. They are also inventors of new products and new methods of food processing and preservation. Through their efforts we enjoy a variety of safe and nutritious foods.
Furthermore, Food Scientists are concerned with the development of fundamental information concerning the chemical, physical and biological properties and interactions of food and their components.
Food Scientists are also hired to perform research and to develop processed foods that have the right taste and consistency. Food Scientists apply the basic sciences, mathematics and engineering to converting agricultural commodities to edible food or beverages.
Food scientists may also develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in tasty, nutritious, safe, and convenient foods.
Examples of the activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, self-life studies, sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing.
The simplest example is the instant noodles where the noodles and its ingredients need to be dried but when hot water is added, it “cooks” and turns into edible food that is acceptable to our taste. Cheese is also another product that Food Scientists work on from processing the milk into cheese.
As Malaysia grows and our food products become more in demand locally and overseas, the job demand for Food Scientists increase. Who knows, you may be hired to turn our famous Satay or Penang Char Keow Teow into microwaveable products.
As a food scientist, your work could involve:
- Finding the best balance of ingredients to improve flavour in food formulation
- Discovering healthy new foods through research
- Investigating the effects of bioactive food components like prebiotics and antioxidants on health
- Helping to ensure foods are safely processed and produced
- Maintaining quality in food manufacturing
- Making foods stay safe and stable for longer.
What do Food Science Graduates in Malaysia work in?
Kah Wai, Food Science & Nutrition at UCSI University
The food industry is one of the largest manufacturing industries in the world and it provides great employment opportunities for food scientists and nutritionists to meet the ever increase consumer demand for food products that are both nutritious and convenient.
Additionally, Food scientists are generally involved in the area of research and development of products and processes, supervision of food manufacturing processes, which include production, quality control, quality assurance and food safety, as well as in food engineering support, marketing and sales, product support and promotion.
They may also work within consulting laboratories, government organisations and regulatory bodies as food scientists, food microbiologists, flavour chemists and food safety inspector.
Food Science graduates are fully prepared for positions in quality assurance, product development, research, and technical services in a variety of industries and companies.
Food Science graduates are employed in management, process engineering, marketing, quality assurance and product development in a variety of food sectors which include the fish, meat and dairy industries, the brewing, baking and confectionery industries and service industries such as packaging, ingredient and equipment supplies.
Job demand for Food Science professionals in Malaysia is high with so many Food manufacturing companies such as Kraft, Kawan Foods, Nestle, Lee Kum Kee, Maggie, F&N, Guiness Anchor, M&M, Gardenia, Carlsberg Brewery, Old Town White Coffee, Unilever Food Solutions, and more.
Food Scientists in Malaysia Ensure the Quality Control of Food
Food Science processes are use to make sure that the taste, aroma, texture, colour and nutrients in food are maintained. All these start to decline as soon as raw food materials or ingredients are harvested or collected. Food Scientists will perform research and development to try to minimize this decline.
Food processing is designed to remove health hazards associated with microbial pathogens. Pasteurization of milk is just one of many examples of processes that reduce the risk of food-borne illness and extend shelf life.
Food Scientist Help to Develop Convenience in Food Consumption
- Malaysians have become busy with the modern lifestyle therefore increasing the demand for easy to make foods to suit this lifestyle.
Food Scientists in Malaysia Find Ways to Prevent Disease Prevention
- A deficiency in vitamin D has caused Rickets, a common childhood disease. Food Scientists fortified milk and other products which has stopped this disease. Fortification of foods such as cereal, bread and pasta with folic acid, a B vitamin that helps make healthy new cells, has helped reduce the risk of serious birth defects.
Food Scientists Discover Ways for Sustainability
- Commercial food manufacturing operations are more efficient in the conversion of raw materials into consumer products than home processing and preparation.
- Through life-cycle assessments of the environmental impacts of the food system, waste-management practices are being refined and improved further.
