Bachelor Degree

Bachelor of Science (Hons) in Food Science

 

Programme Overview

This programme applies the pure science subjects, such as chemistry, biochemistry, nutrition, biology and microbiology to the study of the nature, properties and composition of foods. It also covers the changes which they undergo during storage and processing including transformation into safe and quality food products for consumers. Graduates will be given exposures to areas in functional foods leading to healthy and vibrant lifestyle. In addition, this programme prepares graduates with advanced laboratory skills and current techniques in food science including those related to safety practices and standards, leading to the professionalism in the area of food science.

Graduates of this programme, therefore, will have developed a range of skills which will enable them to occupy production and managerial positions in food and food-related industries, consulting laboratories, government organisations and regulatory bodies. This programme also aims to prepare technically competent graduates to venture into entrepreneurship and new product developments in food industry.

Minimum Entry Requirements

 

** Grade C and above in AELE0364 English Lan guage (1119 Level) conducted by TAR UC is accepted as having fulfilled the English Language requirement for applicants who fail English Language at SPM/O Level/UEC level.

Note:
a) The entry requirements must be taken from only ONE (1) examination sitting.
b) Students without a credit in SPM Bahasa Malaysia are required to pass Bahasa Kebangsaan A before the award of Bachelor Degree.
c) TARC/TAR UC Diploma will be accepted on credit transfer into Bachelor Degree programmes.
d) Equivalent qualifications other than the above will be considered on a case-by-case basis.
e) Information is correct at the point of printing. Subject to the Ministry of Education latest requirements.

Requirements for Campbell University Dual Awards Bachelor Degree:

  • TARC / TAR UC Diploma graduates or students promoted from TAR UC Bachelor Degree Year 1
  • Must be a current student of TAR UC pursuing TAR UC Bachelor degree programme Year 2 or Year 3

 

Updated: 1 December 2016 (subject to change)

Programme Structure

    • 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 Language, Tamadun Islam dan Asia, English for Communication, Hubungan Etnik, English for the Profession, Entrepreneurship, Bahasa Kebangsaan A, Contemporary Malaysian Issues, Co-curricular

 

Note: General College Curriculum and Liber al Arts requirements must be fulfilled for Campbell University BS Degree programme

 

Career Prospects

Graduates of this programme will have the employment opportunity in the following food science related careers:

  • Food Researchers
  • Quality Control/Assurance Executives
  • Application Food Technologists
  • Food Product Development Personnel
  • Marketing & Sales Executives
  • Food Technologists
  • Food Chemists
  • Nutrition Executives
  • Food Services Executives
  • Food Microbiologists
  • Food Product Advisors/ Specialists
  • Industrial/Retail Buyers