Course Details for the Food Science with Nutrition at UCSI University

Find Out About the BSc. (Hons) Food Science with Nutrition at UCSI University in Malaysia

• The duration of the BSc. (Hons) Food Science with Nutrition at UCSI University is 3 Years (14 weeks per semester, 7 weeks per short semester) with intakes in January, May and September of each year at its Kuala Lumpur campus
• The Food Science with Nutrition course is recognised and accredited by the Malaysian Qualifications Agency (MQA) and students can apply for the PTPTN Loan
• Find out about the entry requirements, subjects, facilities and why you should study Food Science with Nutrition at UCSI

The BSc (Hons) Food Science with Nutrition degree at UCSI University 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.

Under the direction and guidance of qualified professors and academicians, as well as experienced laboratory technologists, students are exposed to a variety of laboratory equipment and skills at UCSI University.

UCSI University is the first private university to offer the degree in Food Science & Nutrition. Graduates can also find employment in companies such as F&N, Nestle, Proctor & Gamble, Cadbury’s, Lee Kum Kee, Kawan Foods, Kraft, Yeo’s, King’s Confectionary, Sime Darby, and many more.

Established in 1999, UCSI University’s Faculty of Applied Sciences has distinguished itself as one of Malaysia’s leading hubs of scientific study. The Faculty of Applied Sciences wins multiple research grants each year. More than 60% of the Faculty of Applied Science staff are PhD holders.

The Faculty stands out for the quality of academic teaching and research in Biotechnology, Food Science, Nutrition and Aquatic Science. It is the Pioneer for Aquatic Science, Biotechnology, Food Science and Nutrition programmes in Malaysia‘s private higher education landscape Graduates from the Faculty of Applied Sciences at UCSI University records a virtual 100% employment rate.

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Outstanding Food Science with Nutrition Degree Course at UCSI University

Through UCSI’s dynamic Food Science with Nutrition degree programme, you will explore the secret science behind food production, development and safety while you develop the research skills to enable you to pursue an exciting career within the food manufacturing industry, research institutes, government, and consumer organisations.

As the market leader of Food Science studies in Malaysia, you will be able to utilise the latest practices in the industry and experience first-hand how technology affects food production and flavour delivery. You will enjoy avenues to create new food products and market them.

And with a sound understanding of food safety, nutrition and legislation, you can rest assured that your future endeavours will change lives.

This programme received a 100% graduate employability score in the Ministry of Higher Education’s Graduate Employability 2022.

Assessments

Coursework percentage: 60%, written examination percentage: 40%

What is the Education Pathway into UCSI University Food Science with Nutrition Degree Programme?

Students after SPM or IGCSE/O-Levels will join the Foundation in Science at UCSI University for 1 year before continuing on to the 3-year Bachelor of Science (Hons) Food Science with Nutrition programme at UCSI University.

Pre-University students with the relevant results in STPM, A-Levels, SAM, CPU, AUSMAT, etc. can enter directly into Year 1 of the Food Science with Nutrition degree.

Entry Requirements for the Food Science with Nutrition Degree at UCSI University

• UCSI Foundation in Science or equivalent in Malaysia
  Minimum CGPA 2.00, inclusive of:
• Chemistry
  Biology/Physics/Mathematics
  National matriculation
  Minimum CGPA 2.00, inclusive of:
• Chemistry
  Biology/Physics/Mathematics
  STPM
  Minimum CGPA 2.00, inclusive of Grade Cs
• Chemistry
  Biology/Physics/Mathematics
  ​UEC
  Minimum Grade B in five (5) subjects, inclusive of:
• Chemistry
  Biology
  Physics/Mathematics
  A-levels
  Minimum Grade E in:
• Chemistry
  Biology/Physics/Mathematics
  Australian High/Secondary School Diploma (Grade 12) – SAM/AUSMAT/ SACE/ TEE/ NTCE/WACE
  Minimum ATAR 60% or minimum 60% average five (5) subjects inclusive of:
• Chemistry
  Biology/Physics/Mathematics
  ​Canadian Grade 12 – CPU/CIMP
  Minimum average of 60% in 6 subjects inclusive of:
• Chemistry
  Biology/Physics/Mathematics
  International Baccalaureate (IB)
  Minimum score of 26/42 from six (6) subjects, inclusive of:
• Chemistry
  Biology/Physics/Mathematics
  Diploma/Advanced Diploma in related field
  Minimum CGPA 2.00, inclusive of:
• Chemistry
  Biology/Physics/Mathematics
  Other qualifications recognized by the Malaysian government
  Admission: Case by case basis

FOUNDATION IN SCIENCE

• SPM/O-Level or its equivalent
  Minimum 5 credits (inclusive of Mathematics and 1 science subjects)
• UEC
  Minimum Grade B in 3 subjects (inclusive of Mathematics and 1 science subjects)
• CPU
  Average below 60% in 6 subjects (inclusive of Chemistry, Biology and Mathematics/Physics)
• Other qualifications deemed equivalent to STPM/A-Level by Malaysian Qualifications Agency
  Minimum average of 50% (inclusive of Chemistry, Biology and Mathematics/Physics)
• Other qualifications deemed equivalent to SPM/O-Level by Malaysian Qualifications Agency
  Minimum average of 60% (inclusive of Chemistry, Biology and Mathematics/Physics)
• SAM
  Average below 60% (inclusive of Chemistry, Biology and Mathematics/Physics)

Subjects offered in Food Science with Nutrition at UCSI University

Year 1 

• University Life (MPU-U2)
• Chemistry 1
• Human Physiology
• Chemistry 2
• Structural Biochemistry
• Microbiology
• Principles of Nutrition
• Nutrition and Metabolism
• Calculus and Analytical Geometry for Applied Sciences
• Statistics and its Applications
• Extra-curricular Learning Experience 1 (MPU-U4)
• Co-Operative Placement 1

Year 2 

• Food Chemistry
• Lifespan Nutrition
• Fundamentals of Food Engineering
• Entrepreneurship for Applied Sciences
• Analytical Chemistry
• Food Processing and Packaging
• Food Microbiology
• Halal and Food Legislation
• Research Methodology, Safety and Ethics
• Extra-curricular Learning Experience 2 (MPU-U4)
• Co-Operative Placement 2

Free elective courses (select one)

• Fundamentals of Marketing
• Introduction to Public Speaking
• Introduction to Internet Technologies

Year 3 

• Food Safety and Quality System
• Nutritional Assessment
• Food Commodities
• Nutrition and Chronic Diseases
• Product Development and Sensory Evaluation
• Extra-curricular Learning Experience 3 (MPU-U4)
• Co-Operative Placement 3
• Food Science and Nutrition Research Project 1
• Food Science and Nutrition Research Project 2
• Food Science and Nutrition Research Project 3

Professional elective courses (select one)

• Enzyme Technology
• Fermentation Technology and Downstream Processing
• Nutrition and Functional Food
• Nutrition, Food and Society

Food Science Graduates in Malaysia will be employed in the following areas

• research and development of products and processes
• supervision of food manufacturing processes
• as food engineering support
• marketing and sales
• product support and promotion
• consulting laboratories
• government organizations

They may be employed as:

• food scientists
• food microbiologists
• flavour chemists

  

• food safety inspectors
• community and university educators
• corporate health promotion and wellness specialists
• public relations specialists
• nutrition advisor in public health programmes
• weight loss counsellors
• scientific writers
• researchers
• private practice consultants

Faculty of Applied Sciences at UCSI University

Established in 1999, UCSI University’s Faculty of Applied Sciences has distinguished itself as one of Malaysia’s leading hubs of scientific study. The Faculty of Applied Sciences wins multiple research grants each year. More than 60% of the Faculty of Applied Science staff are PhD holders.

The Faculty stands out for the quality of academic teaching and research in Biotechnology, Food Science, Nutrition and Aquatic Science. It is the Pioneer for Aquatic Science, Biotechnology, Food Science and Nutrition programmes in Malaysia‘s private higher education landscape

Graduates from the Faculty of Applied Sciences at UCSI University records a virtual 100% employment rate, the statistics show that this is indeed the case.

University records show that around 40% of Applied Science students move on to sales and marketing upon graduation while others move into non-Biotech fields like quality control – a field that involves a great deal of chemical analysis – and Microbiology.

The Faculty is home to intelligent and ambitious individuals who target a fast-track career in science. UCSI University’s students go beyond themselves in every endeavour and the Faculty provides them with myriad avenues to shine.

The Faculty enjoys an impressive haul of inter-varsity awards and many of our undergraduate students steal a march on their postgraduate counterparts by publishing their research findings in scientific journals. Success is an integral part of the Faculty’s identity and character.

What facilities does UCSI University have for a Food Science with Nutrition programme?

The Food Science with Nutrition programme is a multi-disciplinary science-based programme which cannot be run without good laboratory facilities. The specially designed and purpose-built laboratories at UCSI University include a Basic Chemistry and Biology laboratory, Microbiology laboratory, Physiology and Pharmacology laboratory, Food Processing laboratory, Enzyme Technology laboratory, Fermentation and scale-up laboratory, and Animal and Plant Cell Culture Laboratory, and the latest addition – Quantitative Descriptive Analysis Laboratory – for sensory analysis. All these laboratories were built to ensure that our students were given the best facilities and real hands-on practical experience in the different fields of Food Science and Nutrition which is important for their future careers.

The laboratories are equipped with cutting-edge equipment such as a Gas Chromatography, a High-Performance Liquid Chromatography, an Atomic Absorbance Spectrophotometry. All of our students have to carry out a research project at the end of their third academic year in these laboratories under the supervision of our highly-qualified academic staff. Each student will gain invaluable experience from their final project as they are given a chance to plan, exhibit and experience real hands-on laboratory practical. At UCSI University, we encourage collaboration with the related-industries and hence our students also carry out research projects with our industry partners.

What is the difference between Food Science with Nutrition, Food Technology and a Dietician programme?

Food Science covers the study of the chemical, microbiological, physical and sensory properties of food and their ingredients as well as the effects of food processing. In addition, food science also covers the proper preservation and processing of food, quality control and measures that maintain the food products and safety. Food Science basically deals with the science and technology which are required to bring food from the fields and oceans into our grocery stores and homes.

Nutrition deals with the effects of foods on consumers and enables us to understand the roles of nutrients in the human body. It deals with macronutrient, vitamin content, mineral content and its effects on our overall wellbeing. Thus, Food Science & Nutrition is a combination of both fields which enables graduates to apply science and technology to provide a safe, wholesome and nutritious food supply to the world.

Food technology is the study of the technology that creates new, innovative, useful foodstuff by manipulating biological source materials. Food engineering develops new ideas and new methods of processing, and perhaps even new ways to create familiar foods. It involves numerous applications of technology and downstream engineering processes.

Dietetics is the science concerned with nutritional planning and the preparation of foods. Courses include normal and clinical nutrition, biological and social sciences, communication and management. Only graduates with a Dietetic degree can be certified dietician and they usually work in a clinical setting, such as in hospitals, schools, or other similar institutions.

Science Laboratories at UCSI University

UCSI University operates 7 major science laboratories and several smaller research labs which are maintained by the Science Laboratories Department. Located at South Wing, the major labs include the Physical Chemistry & Molecular Biology Lab, the Project Lab, Pharmacy Practice Lab, Physiology & Pharmacology Lab, Micro Biology lab and Chemistry Labs.

• Anatomy & Pathology Museum
• Biology Labs
• Cell and Tissue Culture Lab
• Chemistry Laboratories 1 and 2
• Chemistry Labs
• Fermentation Lab
• Food Processing Lab
• Food Technology Lab
• Media Preparation Lab

  

• Medical Clinical Skills Unit
• Medical Problem Based Learning Rooms
• Microbiology Laboratory
• Molecular Biology Laboratory
• Nursing Clinical Skills Unit
• Pharmaceutical Analysis (Instrument) Lab
• Pharmacy Practice and Physical Laboratory
• Pharmacy Project Laboratory
• Physics Labs
• Physiology & Pharmacology Laboratory
• Simulator Community Pharmacy Lab
• Special Instrument Laboratory

Undergraduate Research Laboratories at UCSI University

The seven purpose built undergraduate laboratories maintained by the Faculty of Applied Sciences are typically used for teaching and for undergraduate students to conduct their undergraduate research project.

Microbiology Lab at UCSI University

This facility houses all the bacterial and fungal cultures used in research and teaching. Well-equipped to culture, store and contain microbes, the facility supports cutting – edge research in the areas of drug discovery, environmental health, food safety and antimicrobial therapies.

Food Science lab at UCSI University

Used for both teaching and research, this facility houses a wide range of instruments that are used to determine the physiochemical properties and sensory characteristics of food, as well as the ideal packaging for long term storage. High standards of hygiene are maintained to accurately simulate industry practices like GMP and HACCP.

Biochemistry Lab at UCSI University

Equipped with an abundance of analytical instruments, this facility supports the analysis of biochemical enzymes, as well as organic and inorganic molecules. Training at the lab focuses on techniques that identify, quantify and separate components within natural and artificial materials.

Cell Tissue Culture Lab at UCSI University

Specially built to culture plant and animal cells, this facility is equipped with advanced imaging technology that enables researchers to visualise the cell growth and condition. A sterile environment is maintained to house the many instruments for culturing plant and animal cells including photosynthetic growth chambers, carbon dioxide incubators and biosafety cabinets.

Chemistry Lab at UCSI University

Used primarily for teaching, this lab houses various instruments and reagents for chemical assays and analysis.