Course Content
Year 1
- University Life
- Introduction to Food Science
- Basic Food Preparation
- Principles of Nutrition
- Malaysian Experiential Tourism
- Microbiology
- Food and Beverage Management
- Nutrition, Food and Society
- Human Physiology
- Food Safety, Halal and Legislation
- Extracurricular Learning Experience 1
Year 2
- Sports Nutrition and Physical Activity
- Food Composition and Analysis
- Health Psychology
- Nutrition and Metabolism
- Food Security and Policy
- Nutrition and Health Promotion
- Nutritional Assessment
- Nutrition Education
- Research Methods and Data Analysis
- Extracurricular Learning Experience 2
- Co-Operative Placement I
- Elective III - Free Elective
- Elective IV – Field Elective
Year 3
- Seminar: Current topics in Nutrition and Wellness
- Basic Nutritional Epidemiology
- Nutritional Immunology and Genetics
- Diet and Diseases
- Principles of Wellness Coaching
- Community Project
- Final Year Project Paper 1
- Final Year Project Paper 2
- Final Year Project Paper 3
- Extracurricular Learning Experience 3
- Co-Operative Placement 2
- Elective V - Field Elective
Year 1
(Choose 3 Field Electives and 2 Free Electives)
Free Elective
- Fundamentals of Marketing
- Introduction to Public Speaking
- One to One Marketing
- E-Marketing
- Entrepreneurship for Applied Sciences
- Food Microbiology
- Food Processing & Packaging
Field Elective
- Principles of Health and Wellness
- Functional Food for Wellness
- Complementary and Alternative Therapies in Wellness
- Wellness for Healthy Aging
For Malaysian students:
Appreciation of Ethics and Civilisations (Penghayatan Etika dan Peradaban)
Philosophy and Contemporary Issues (Falsafah dan Isu Semasa)
For international students:
Philosophy and Contemporary Issues
Communication in Bahasa Melayu 3 (Bahasa Melayu Komunikasi 3)
