Faculty

Faculty of Applied Sciences

Entry Requirements*

  • SPM - 3 Credits in the relevant subjects
  • O Level - 3 Grade C in the relevant subjects
  • UEC - 3 Grade B in the relevant subjects
  • Certificate - Relevant Certificate accreditated by MQA

Compulsory subjects:
i) SPM Credit/ O Level Grade C in Mathematics/ UEC Grade B in Advanced Mathematics (I or II)
ii) SPM Credit/ O Level Grade C/ UEC Grade B Chemistry
ii) SPM Pass/ O Level Grade E (Pass)/ UEC Grade C in English Language*

*Grade C and above in AELE0364 English Language 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.

Intake Month

May

Course Overview

Food Science programme integrates and applies knowledge within disciplines such as chemistry, microbiology, engineering and nutrition to preserve, process, package, and distribute food products and design new processes to improve the safety and quality of foods. Food scientists develop new foods, add value to raw food commodities and improve the quality and safety of existing food products. This programme provides students with the scientific knowledge and skills of the food chain and forms a link for those who wish to embark on a career in the dynamic food and nutrition industries. The programme covers basic principles in the basic sciences in relation to the study of food science as well as the application of basic science such as food chemistry, food microbiology, food technology and nutrition. The nutrition subjects provide knowledge and skills to understand diseases of dietary origin. This programme also offers hands-on practices and prepares graduates with fundamental laboratory skills and techniques in food science, including those related to safety practices and standards, leading to the professionalism in the area of food science. Students will also be taught the basics of business and marketing. The better understanding of entrepreneurial skills can help graduates to take up challenges in the competitive food business.

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