MQA Approval: (R/541/6/0020)02/24(MQA/FA3601)
Duration: 3 years
Intakes: January, May & October
Course Fees: RM42,600 (Malaysian); RM57,400 (International),
Medium of Instruction: English
Campus: Kampar
Faculty: Faculty of Science (FSC)

Food Science is a multidisciplinary science that intergrates various fundamentals and potential aspects of food molecules, post-harvest processing and food quality assessment. Food science includes the application of scientific/technological knowledge in minimising post-harvest losses; increasing agricultural productivity, improving the quantity, safety and nutritional quality of crops and animals by all available "tools", including biotechnology and food safety. Students pursuing the Food Science programme would be equipped with an in-depth understanding of science as it applies to foods and involves hands-on laboratory activities.

As food and its nutrients are essential for our survival, the opportunity to understand and tackle some of the greatest challenges facing mankind is one which you may find appealing. Food Science applies the pure science subjects, such as chemistry, biology, nutrition, biochemistry, and microbiology, to the study of the nature, properties and composition of food and the changes whcih they undergo during storage and processing. It takes a scientific and technical approach to understand the nature of raw food materials and their transformation into final consumable prodeucts - "From farm to fork". In fact, it plays an important role in producing safe, nutritious, and wholesome food to meet the high demand of the increasing global population. 

In this programme, students will be introduced to the good laboratory practice, manufacturing practice, current food preservation techniques, food processing technologies, food microbial risk accessment and the industrial best practices and will apply them in the form of assignments and final year projects.

There will be advantages if studying Food Science in UTAR, as the students will have opportunity to interact with other science students, for example Agricultural Science, Biotechnology, Microbiology , Biomedical Science and soon Dietetics with Nutrition.



Students are introduced to the good laboratory practice, good manufacturing practice, current food preservation techniques, food processing technologies, food mircobiol risk assessment and the best practices of the industry and will apply them in the form of assignments and final year projects.

Please note that this is an indicative list of courses for general reference only. The programme structure and course sequence plan may be subject to change without notice. It is therefore important to check with UTAR staff on the current programme structure at the time of enrollment. For existing UTAR students, kindly refer to UTAR portal.

YEAR 1   

Chemistry- Properties and Energetics
Computer Systems and Applications
Elective I
Elective IV
English for Science
Food Biophysics
Food Chemistry
Introduction to Food Science
Introductory Microbiology
Mathematics for Bioscience
Organic Chemistry
Sun Zi's Art of War and Business Strategies


Design of Analysis and Experiment
Food Analysis I (Chemical Methods)
Food Analysis II (Instrumental Methods)
Food Microbiology
Food Preservation
Human Nutrition
Industrial Training
National Language/Other Languages
Sensory Evaluation
Unit Operations for Food Processing


Elective II
Elective III
Elective V
Food Biotechnology
Food Packaging Science
Food Processing
Food Product Innovation
Food Safety and Quality Assurance
Food Standards, Food Laws and Regulations

Elective I - Choose 1 Course(s)
Management Principles
Organisational Behaviour

Elective II - Choose 1 Course(s)
Culture and Communication
Introduction to Sociology

Elective III - Choose 1 Course(s)
Interpersonal Communication
Organisation and Human Resource

Elective IV - Choose 1 Course(s)
Food Biochemistry and Toxicology
Functional Foods and Nutraceuticals

Elective V - Choose 1 Course
Food Shelf Life Evaluation
Leadership and Team Building

MPU1* - Choose 1 Course
Hubungan Etnik - For Local Students
Malaysian Studies 3 - For International Students

MPU1** - Choose 1 Course
Bahasa Melayu Komunikasi 2 
Tamadun Islam dan Tamadun Asia (TITAS) 

National Language/Other Languages - Choose 1 Course(s)
Bahasa Kebangsaan (A) - For Malaysian only, without SPM-BM credit
Communication Tamil For Health Sciences
Introduction to Chinese Language I
Introduction to Chinese Language II
Introduction to Chinese Language III
Introduction to French
Introduction to German Language
Introduction to Japanese
Introduction to Korean
Introduction to Tamil Language
Introduction to Thai Language

Co-Curriculum - Choose 1 Course(s)
Art, Craft, and Design
Arts and Cultural Performance
Business Plan Writing & Preparation
Community Project
Critical Thinking, Creative Thinking and Problem Solving
Language, Culture and Social Study Abroad
Leadership and Teambuilding
Managing Personal Finance
Management of Martial Arts Activity
Management of Sports Activity
Music Performance
Oral Communication
Social Entrepreneurship Project
Study Soft Skills and/or Life Skills Abroad
Team Work and Collaborative Project
Work Ethics and EQ

  • Food Scientist
  • Food Technologist
  • Product/Process Development Scientist
  • Nutritionist
  • Food Supplement Specialist
  • Food Biotechnologist
  • Food Labelling Advisor
  • Sensory Scientist
  • Quality Control Manager
  • Production Manager
  • Operations Improvement
  • Raw Materials Buyer

There are also other related programmes which students may consider and they are below: (click on link to find out more)