Department of Food Sciences

Master of Science (Coursework)

Degrees offered:

Introduction

The Food Science Program offers the Master of Science degree by thesis and coursework. These fields of study are closely related to food production from the point of harvest or slaughter until it is marketed and reaches the consumer in conditions that satisfy the consumer’s requirements in terms of food safety and taste. The Master of Science program complements the Doctor of Philosophy program that comprises only research work. Graduates from this program will gain sound knowledge in the fields of Food Science and Nutrition. It is hoped that these graduates will apply the knowledge gained in the areas of research and production of nutritious foods, food safety and quality, food regulations as well as food and nutrition education programs.

Program Structure

All candidates of this programme have to register and pass 40 credit hours, of which 29 credit hours are from core courses and 11 credit hours from elective courses. Students may take any of the elective courses to fulfil the requirement.

Courses Offered:

  • STPD6014 Research Methodology
  • STKM6023 Protein Product Technology
  • STKM6033 Science of Fats and Oils
  • STKM6043 Sugar and Chocolate Confection Technology
  • STKM6113 Advanced Food Microbiology
  • STKM6122 Experimental Technique in Food Science
  • STKM6123 Advanced Food Chemistry
  • STKM6243 Food Safety Management
  • STKM6313 Food Quality
  • STKM6322 Current Techniques in Food Microbiology
  • STKM6323 Food Processing Operations
  • STKM6712 Food and Nutritional Toxicology
  • STKM6722 Food Packaging
  • STKM6973 Research Project I
  • STKM6986 Research Project II

Introduction

The Nutrition program offers a Master of Science degree by thesis and coursework. The candidates in this field of specialization will be trained on the importance of nutrition in health and the complexity of nutritional problems. Nutrition is also closely linked to food production and safety.

The Master of Science (Nutrition) Program complements the Doctor of Philosophy program that comprises only research work. Graduates from this program will possess sound knowledge in the field of Nutrition. It is hoped that these graduates will apply the gained knowledge in areas of research and production of nutritious foods, food safety and quality, food regulations as well as food and nutrition education programs.

Program Structure

All candidates for this program have to register and pass 40 credit hours, of which 29 credit hours are from core courses and 11 credit hours from elective courses. Students may take any of the elective courses to fulfil the requirement.

Courses Offered:

  • STPD6014 Research Methodology
  • STKM6033 Science of Fats and Oils
  • STKM6122 Experimental Techniques in Food Science
  • STKM6213 Applied Nutrition
  • STKM6222 Drug-Nutrient Interactions
  • STKM6223 Research Techniques in Nutrition
  • STKM6243 Food Safety Management
  • STKM6313 Food Quality
  • STKM6333 Diet Therapy
  • STKM6413 Nutrition and Aging
  • STKM6712 Food and Nutritional Toxicology
  • STKM6973 Research Project I
  • STKM6986 Research Project II