Course Content
Year 1
Introduction to Food Science & Nutrition
Fundamental of Chemistry
Introduction to Microbiology
Cell Biology
Principles of Biochemistry
Food Chemistry
Food Physics
Food Microbiology
Introduction to Biostatistics
Year 2
Food & Nutrients Evaluation
Techniques in Food/Nutrition Research
Food Processing
Food Preservation
Food Product Development
Sensory Evaluation
Food Safety & Quality Management
Year 3
Research Project
Industrial Training
[Choose ONE (1) of the below packages:]
Minor
Recommended Packages:
Marketing or
Management or
Psychology or
Education or
Law or
Entrepreneurship or
Mass Communication or
Culinary Arts or
Culinary Science or
Food and Beverage Business or
Nutrition or
Biotechnology or
Health Sciences
Choose any Minor package*(5 modules) offered by Taylor’s University. Refer to the Complementary Study Guide for the list of Minor packages.
and Choose any two (2) Free Electives* offered by Taylor’s University. Refer to the Complementary Study Guide for the list of Free Electives.
*Subject to availability.
*Meet min. module pre- & co-requisite.
OR
Second Major
Recommended Packages:
Business Management or
Entrepreneurship or
Education or
Psychology
Choose any Second Major package* offered by Taylor’s University. Refer to the Complementary Study Guide for the list of Second Major packages.
*Subject to availability.
*Meet min. module pre- & co-requisite.
OR
Free Electives
Choose any seven (7) Free Electives* offered by Taylor’s University. Refer to the Complementary Study Guide for the list of Free Electives.
*Subject to availability.
*Meet min. module pre- & co-requisite.
University Core:
Social Innovation Project
Falsafah dan Ibu Semasa
Emotional Intelligence in Action
Kursus Integriti Dan Antirasuah
Penghayatan Etika dan Peradaban / Bahasa Melayu Komunikasi 2
*Students are requested to take Bahasa Kebangsaan A if they do not obtain a Credit for Bahasa Malaysia in SPM
