Diploma in Food Science

  Institution: Allianze University College of Medical Sciences

Programme Description

Food science is the application of scientific principles to create and maintain a wholesome food supply, in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for consumption.

The Diploma in Food Science offered by AUCMS covers a wide range of subjects aimed at developing highly knowledgeable, skillful and competent undergraduates who can be involved in developing safe and healthy food for the public.

Besides class-room teaching, emphasis is also given to hands-on experience in laboratory experiments. On top of that, the final semester is dedicated for practical training placement which is expected to give the undergraduates ample exposure to latest knowledge and advancement in the field as well as preparing them in all aspects of real working atmosphere.

Course Of Study

Diploma in Food Science is a three years program which aims to provide students with basic knowledge of food, its nature, processing, preservation and consumption. In order to achieve this, a comprehensive syllabus has been designed, with priority to every aspect of the science of food (Food Chemistry, Food Microbiology, Food Analysis, Food Processing, Food Preservation, Food Sensory, Food Engineering, Food Biotechnology, Food Safety), as well as basic sciences (Physical Chemistry, Inorganic Chemistry, Organic Chemistry, Analytical Chemistry, Statistics, Algebra, Microbiology, Human Nutrition).

Assessments

Course assessments will be based on a combination of the following:

• Lecture
• Tutorial
• Practical
• Practical Training

Subjects

Semester 1

• Physical Chemistry
• Inorganic Chemistry
• Introduction to Food Science
• Human Physiology
• English for Basic Grammar
• Co-curriculum I
• Bahasa Kebangsaan A @ B

 Semester 2

• Organic Chemistry
• Analytical Chemistry
• Microbiology
• Food Engineering Principles
• Calculus
• English for Practical Grammar
• Co-curriculum II
• Pengajian Malaysia

 Semester 3

• Algebra
• Food Ingredients & Processing
• Food Preservation
• Human Nutrition
• English for Academic Writing
• Co-curriculum III
• Pengajian Islam/Moral Studies

 Semester 4

• Food Chemistry
• Food Safety & Quality
• Food Toxicants
• Sensory Evaluation of Food
• Statistics
• Information Systems & Application
• Interactive English Skills

 Semester 5

• Food Microbiology
• Food Analysis
• Food Biotechnology
• Functional Foods & Nutraceuticals
• Introduction to Research Methodology
• Entrepreneurship
• Integrated English Skills

 Semester 6