Outstanding Food Science Degree Courses in Malaysia
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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. 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.
Additionally, 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.
Students after SPM or O-Levels will join the Foundation in Science for 1 year before continuing on to the 3-year Food Science degree programme at a top university in Malaysia. Choosing to study at the best university in Malaysia for food science increases your chances of better career prospects. Students interested to know which are the best universities in Malaysia for Food Science may contact us for more information.
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Studying Food Science in Malaysia
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
A challenging programme, the study begins with an understanding of the biological and physical sciences as a basis for understanding the science of food and nutrition, as well as the relationship between nutrition and health. Students possessing an analytical, inquisitive mind who are interested in applying food science principles to further enhance the health and welfare of mankind, will beneﬁt greatly from this programme.
Students will apply their knowledge of microbiology and biochemistry to find ways to improve the taste and nutritional value of our food supply. They will study the physical, microbiological, and chemical makeup of food. In addition to studying Chemistry, Biochemistry and Microbiology, students will explore subjects like nutrition, food biotechnology, quality assurance, waste management and even food and beverage engineering.
Furthermore, Food Science degree is designed to provide students with practical “hands-on” experience through a comprehensive and practical curriculum of cutting edge research and studies in food science and nutrition, the curriculum will not only enable students to gain pertinent knowledge and skills to work in the food manufacturing industry, government agencies, colleges and universities, as well as research laboratories, but will also equip them with good interpersonal communication skills and the ability to work in teams to solve multi-disciplinary problems.
Students who are good in Chemistry and Maths with a strong interest in sciences, can consider taking this course.
Students after SPM or O-Levels will join the Foundation in Science for 1 year before continuing on to the 3-year Food Science with Nutrition programme at a top private university in Malaysia. Students interested to know which are the best universities in Malaysia for Food Science may contact us for more information.
Entry Requirements for the Food Science Course
- You will need at least 5 credits in SPM (inclusive of Mathematics and 2 pure science subjects) to join the Foundation in Science.
- Students with STPM will need 3 principal Cs or A-Levels 3 principal Es in Chemistry, Biology & Mathematics / Physics.
- UEC students will need 5 credits (Bs) inclusive of Chemistry, Biology & Mathematics / Physics and 2 other subjects to enter into the degree.
Sample of Subjects that you will Study in a Food Science Degree Course
- Calculus & Analytical Geometry for Applied Sciences
- Human Physiology
- Organic Chemistry
- Introduction to Biostatistics
- Physical & Inorganic Chemistry
- Kitchen Operations
- Structural Biochemistry
- Statistics & its Applications
- Nutraceuticals & Functional Food
- Food Physics
- Principles of Nutrition
- Biochemistry & Metabolism
- Food Chemistry
- Lifespan Nutrition
- Fundamentals of Food Engineering
- Entrepreneurship for Applied Sciences
- Analytical Chemistry
- Food Processing & Packaging
- Food Microbiology
- Halal & Food Legislation
- Food Safety & Quality System
- Nutritional Assessment
- Food Commodities
- Nutrition & Chronic Diseases
- Nutrition in Exercise & Physical Activity
- Fermentation Technology & Downstream Processing
- Nutrition & Functional Food
- Nutrition, Food & Society
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.
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.