Food industry is the one of the largest industries in Malaysia. Consumers demand for safe, convenient, good tasting, wholesome, nutritious, and healthy food.
Food science is a multidisciplinary field that integrates and applies knowledge within disciplines such as chemistry, microbiology, engineering and nutrition to preserve, process, package, and distribute food products and design new processes to improve the safety and quality of foods. Food scientists develop new foods, add value to raw food commodities and improve the quality and safety of existing food products.
The Food Science programme provides students with the scientific knowledge and skills of the food chain and forms a link for those wish to embark on a career in the dynamic food and nutrition industries. The programme covers basic principles in the basic sciences in relation to the study of food science as well as the application of basic science such as food chemistry, food microbiology, food technology and nutrition. The nutrition subjects provide knowledge and skills to understand diseases of dietary origin.
In addition, the Diploma in Food Science programme offers hands-on practices and prepares graduates with fundamental laboratory skills and techniques in food science, including those related to safety practices and standards, leading to the professionalism in the area of food science. With these, the graduates will be qualified to work in food industries in production and supervisory capacities. Students will also be taught the basics of business and marketing. The better understanding of entrepreneurial skills can help graduates to take up challenges in the competitive food business.
Diploma graduates may be admitted into 2nd or Final Year of the relevant Bachelor Degree programmes.
Graduates can seek employment in areas such as food manufacturing, food production, food and beverages, research and development, sales and marketing, food services as well as nutrition. They may be employed as laboratory technicians, product development technologists, nutrition executives, food laboratory analysts, R&D executives, quality controllers, food microbiologists or food hygiene officers in food operations.
Source:Universiti Tunku Abdul Rahman