Course Content
Introduction to Food Science
Food Chemistry I
Food Chemistry II
Food Analysis
Food Physics
Microbiology
Food Microbiology I
Food Microbiology II
Unit Operations in Food Processing
Food Processing Technology
Food Biotechnology
Sensory Evaluation
Food Quality Assurance and Food Safety
Food Product Development
Food Preservation
Food Fermentation
Human Nutrition
Nutritional Assessment
Fundamental Biology and Biochemistry
Metabolic Biochemistry
Fundamentals of Molecular Biology
General Chemistry I (Physical + Analytical Chemistry)
General Chemistry II (Organic + Inorganic Chemistry)
Instrumental Methods of Food Analysis
Calculus and Algebra
Statistical Methods for Scientific Analysis
Project
Industrial Training
Elective I (Choose 1):
Nutrition and Health
Sport Nutrition I
Applied Statistics
Contemporary Issues in Health and Nutrition
Elective II (Choose 1):
Therapeutic Nutrition
Food Toxicology
Nutritional Immunology
Sport Nutrition II
Language, Mata Pelajaran Pengajian Umum (MPU) and Co-curricular Courses:
English for Tertiary Studies
Critical Thinking/Bahasa Kebangsaan A
Falsafah dan Isu Semasa, Academic English
Contemporary Malaysian Issues
Penghayatan Etika dan Peradaban
English for Career Preparation
Co-curricular courses.
