FACULTY OF SCIENCE & TECHNOLOGY
Undergraduates
Food Science with Business Management Programme
This program is designed to produce graduates who are knowledgeable in the fields of food science and business management. Both of these aspects are important in the food industry which involves food processing and production as well as management activities that include handling, purchasing and marketing, company rules and laws, monitoring and cost control. Some of the courses are taken at the Faculty of Economics and Management and are expected to give students a competitive edge in the world of work. Graduates of this program will be equipped with management skills and technical expertise related to the food industry. Therefore, this graduate can help improve the effectiveness of food production activities as well as management either at the level of large or small and medium industries (SMEs), related to food.
Major courses
1st year
- Basic Food Science and Nutrition
- Food Preservation
- Food Preservation Laboratory
- Food Analysis
3rd year
- Food Microbiology
- Principles Marketing
- Marketing Management
- Food Law, Quality and Safety
Tahun 3
- Scientific Communication
- Food Processing Technology
- Food Processing Laboratory
- Food Product Development
- Research Project I
- Food Science Experimental Design and Data Analysis
4th year
(Industrial Attachment)
- Food Product Production Operation
- Industrial Training
Career Prospects
- Food Technology Officer
- Food Quality Assurance/Control Officer (QA/QC)
- Research and Development (R&D) Officer/ Executive in the Food Industry
Lecturers
Prof Ts Dr Mohamad Yusof Bin Maskat
Food Processing Technology
(yusofm@ukm.edu.my)
Prof Ts Dr Wan Aida Binti Wan Mustapha
Functional Foods, Food Analysis and Chemistry
(wanaidawm@ukm.edu.my)
Prof Dr Sahilah Binti Abd Mutalib
Halal Science, Food Microbiology
(sahilah@ukm.edu.my)
Assoc. Prof. Ts Dr Saiful Irwan Bin Zubairi
Chemical Engineering and Food Processing
(saiful-z@ukm.edu.my)
Assoc. Prof. Dr Lim Seng Joe
Functional Foods,
Food Analysis and Chemistry
(joe@ukm.edu.my)
Assoc. Prof. Dr. Mohd Shazrul Fazry Bin Sa`ariwijaya
Food Molecular Biochemistry and Biotechnology
(shazrul@ukm.edu.my)
Dr Zalifah Binti Mohd Kasim
Community Nutrition,
Sensory Evaluation of Foods
(zalifah.kasim@ukm.edu.my)
Dr Salma Binti Mohamad Yusop
Meat Technology, Sensory Evaluation
(salma_my@ukm.edu.my)
Dr Norlida Binti Mat Daud
Nutritional Biochemistry(norlida.daud@ukm.edu.my)
Dr Arnida Hani Binti Teh
Nutrigenomics
(arnida@ukm.edu.my)
Dr Hafeedza Binti Abd Rahman
Phytochemistry and Metabolomics
(hafeedzarahman@ukm.edu.my)
Dr Noor Soffalina Binti Sofian Seng
Food Emulsion, Lipid Technology (soffalina@ukm.edu.my)
Ts. Dr Noorul Syuhada Binti Mohd Razali
Food Packaging, Shelf Life
(nurulaqilah@ukm.edu.my)
Ts. Dr Haslaniza Binti Hashim
Food Deacidification and
Processing
(haslaniza@ukm.edu.my)
Dr Nurul Aqilah Binti Mohd Zaini
Food Biotechnology,
Fermentation Technology
(darfizzi@ukm.edu.my)
Dr Mohamed Yusuf Bin Mohamed Nazir
Microbial Biotechnology and
Fermentation Technology
(yusufnazir@ukm.edu.my)
Dr Nurfatimah Binti Mohd Thani
Food Engineering
(nurfatimah@ukm.edu.my)
Entry requirements
General requirement:
- Complete 12 years of Primary and High School education; and
- Obtain High School (e.g. Higher Secondary Certificate, Senior Secondary School Graduation Certificate, Tawjihiyah, Ijazah Sekolah Menengah Atas, High School Diploma); and
- Meet minimum English requirement set by faculty; and
- Pass UKM interview (if required) ; and
- Meet faculty specific requirement;
Specific programme requirement:
