Bachelor of Science (Hons) Food Science with Nutrition
About the Course
‘Let food be your medicine and medicine be your food.’ This recommendation was made by Hippocrates in 400 BCE. Today, we know that this holds true, as food science has revealed that many foods contain natural components that can prevent or delay illnesses that lead to premature death.
Food science is a multidisciplinary subject involving the application of sciences such as chemistry and biology to the study of food.
Studying a broad-based curriculum, you will gain an understanding of the raw materials that will become food, how these interact, and how food science can have dramatic implications for human health and disease.
Food safety also forms a key component of the programme. You have only to open a newspaper and read about the latest food safety scare to appreciate how food can be a major source of disease-causing chemicals and micro-organisms.
Our programme will not only provide you with a thorough understanding of food composition and analysis, but also give you a high standard of experience in nutrition and microbiology. You also have the option to undertake a Professional Training placement.
With this combination of knowledge and skills, you will be able to appreciate how food can be produced safely and with maximum nutritional and beneficial value to human health.
These are key attributes for graduates hoping to enter the food sector, where the leading companies are seeking to exploit the food science and nutrition revolution that has led to the concept of novel and functional foods with associated health benefits.
Chemistry and Mathematics for Biosciences
Microbiology: An Introduction to the Microbial World
Food Science and Nutrition
Biochemistry: Building Blocks of Life
Introduction to Principles of Physiology and Practical Skills
Molecular Biology and Genetics–Genes and their Functions
Key Skills for Nutrition and Dietetics 1
Practical Biomedical Bacteriology
Integration of Physiological Systems
Food Microbiology: The Microflora of food
Food Science: Perception, Processing and Preservation
Food Analysis and Quality Control
Introduction to Immunology
Nutrition: Health and Behaviour
Pathology: A Metabolic Perspective
Animal Nutrition, Toxicology and Pharmacology
Plant Biology and the Environment
Food Technology and Safety
Food Quality Assurance and Food Security
Advances in Nutrition: Energy and Lipid Metabolism
International and Public Health Nutrition
Mechanistic and Regulatory Technology
Advances in Nutrition: Nutrients in Health and Disease
Sports and Exercise Nutrition
|1||HubunganEtnik*||Must do 2|
|Tamadun Islam danTamadun Asia (TITAS)|
|Pengajian Malaysia 3|
|2||Bahasa Kebangsaan A|
|Leadership and Life Skills|
|Leadership in Business|
|3||Comparative Ethics for Malaysia||Choose 1|
|Issues of the Social Media on Malaysian Society|
|Career Pathways in the field of Behavioral Sciences in Malaysia|
|4||Co-Curriculum – Sports 2||Choose 1|
|Co-Curriculum – Community Service 2|
|Co-Curriculum – Event Management|
* For Local Students
** For International Students
*** Local students without credit for SPM’s Bahasa Melayu must do Pengajian Malaysia 3
Data Compulsory Subjects
|Listening, Reading & Writing Skills|
|2||Preparation for Career Management : Internship Programme|
|Industrial Training : Part 1|
|Industrial Training : Part 2|