MASTER IN FOOD SCIENCE

Study Duration
Minimum 2 semesters (1 year)
Maximum 4 semesters (2 years)

Intake
Intake – 2 times a year (March & October)
*subjected to UKM academic calendar

STPD6024 Research Methodology
This course provides guidance in planning, implementing and succeed in a scientific research. Students are introduced to the science philosophy and ethics necessary to be adopted by researchers. Students are given exposure to determine and manage risks in scientific research. Apart from that, issues and rules related to research such as intellectual property, copyright, plagiarism etc. will be discussed. Subsequently, students are guided to plan their research and prepare a research proposal. For this, students are trained with techniques in information search both manually and on-line, identifying issues and research objectives, planning research and experimental design within their period of study. Students are required to prepare their research proposal according to the format and making sure that it is free from plagiarism by introduction of plagiarism checker system. Students are given the opportunity to present their proposal in a seminar and defend them. Students will be evaluated based on written and oral presentation of the research proposal, and final examination.

STKM6113 Advance Food Microbiology
This course critically discusses the scientific aspects of microbial contamination in food, including the physiological and biochemical characteristics of such microorganisms, and fermentation technology that highlights the aspects of automation, in line with the concept of the 4th industrial revolution. The mechanism of toxin production by microorganism that cause food poisoning, infection or intoxication will also be discussed. Rapid and advanced methods for the detection of microorganisms, issues of emergence of foodborne diseases and legislation related to food microbiology will be collaboratively discussed. The principles and use of predictive microbiology during food preservation and microbiological risk assessment (MRA) for the control of food pathogens will be introduced. In addition, topics related to gut microbiota including probiotics, techniques in food bioprocess and biotechnology using bioreactors and genetically modified microorganisms will also be studied.

STKM6112 Research Methodology in Food Science
This course discusses the application of basic principles of experimental design in food science which include single and multi factor experiments. Discussion will include different types of experimental design and steps to conduct it including randomization and replication. This will be followed with discussion on the basic methods of data analysis such as t test, ANOVA and means comparison test. Students will also learn how to discuss and report experimental findings.

STKM6012 Advanced Food Analysis Methods
This course discusses the current trends in food analysis methods using latest instruments for innovative research in food science, supporting the needs of Industrial Revolution 4.0. The topics to be discussed include sample preparations, and physicochemical characterisation of food samples. Preparative chromatography, flash chromatography and ultrafiltration methods will be introduced as methods for sample preparations. In terms of sample characterisation, latest instruments including FTIR, LC-MS/ToF and NMR will be discussed collaboratively. Metabolomics and
chemometrics analysis methods will also be introduced. Selection of suitable instruments appropriate to the research or samples studied will be highlighted, in order for students to be able to critically identify the correct instruments to be used for solving research problems. Students will be performing hands-on practical on selected instruments. Innovative and latest applications in analysis methods will be unveiled using the latest findings based on high-impact journals, as well as sharing by experts of these latest instruments.

STKM6123 Advance Food Chemistry
This course will critically discuss the topics associated with the major and minor food components including protein, carbohydrate, lipid, water, enzyme, flavour, vitamins and minerals pertaining to the chemistry and biochemistry, giving special emphasis on appropriate instrumental analytical techniques to determine and monitor physicochemical properties. Protein chemistry will be discussed on interaction of protein-water, protein-protein, protein-starch and protein-metal and their importance in food processing. Protein modification technology will also be discussed
collaboratively and effectively. Carbohydrate chemistry will cover detailed discussion on the structure-function relationship, modification and application in food industries. Lipid chemistry will cover topics such as the production of fats, classification of lipid, value added products, polymorphism, fat oxidation, oxidation, effects of processing towards lipid and use of lipid in food systems. Fat and oil analysis techniques as well as their applications for problem solving in industry will also be discussed.

STKM6243 Food Safety Management
Food quality control, total quality management (TQM) and food safety management in current food industry will be discussed. Students will be exposed to the elements of organization management which are required to develop and administer a product quality assurance system. An effective quality assurance system is required to produce a good and safe product which can meet national and international standards. Good Manufacturing Practice, Halal food, Hazard Analysis and Critical Control Point (HACCP), FSSC 22000 and SQF system will be discussed based on case studies. The development and administration of the regulations and rules pertaining to quality and safety systems will be covered in this course.

STKM6323 Food Processing Operations
This course critically discusses the current trends in food processing technologies. This course focuses on the technical aspects of processing including theoretical aspects, equipment preparation, and application of such processing technologies in the food industry. Among the food processing technologies that will be discussed include the basics of process dynamics and control, extrusion, food sensors, high-pressure processing, and non-thermal processing. Students will also be involved in several practical sessions on developing certain processes.

STKM6133 Food and Nutrition Security
In this course, the trends in population demographics and their effects on food demand, distributional issues (such as issues with affordability and accessibility), food supply (availability), the impact of technology and climate change, and the significance of trade for food availability and as a stabilisation mechanism will be covered. Different aspects of food security will also be exposed and debated.

STKM6712 Food and Nutritional Toxicology
This course will provide exposure to the general and applied concepts in food toxicology and nutrition. Emphasis is given to toxins in food, their effect on nutrition, and interaction with bio transformation. Students are also exposed to matters related to food supply chain, food safety and current issues in food toxicology and nutrition.

STKM6052 Cocoa and Chocolate Confection Technology
This course covers a comprehensive and scientific understanding of the post-harvest processing of cocoa which involves important processes such as fermentation and roasting. For example, the chemical changes that occur during the fermentation process to produce the final chocolate flavoring precursors will be discussed. Next how these flavoring precursors interact as a result of the Maillard reaction is also revealed. Chocolate and cocoa confectionery production technology will also be discussed. Students will be exposed to the importance and interactions of ingredient components and additives that will affect the physicochemical and sensory properties of the product. In this course, students will carry out a collaborative hands-on project to improve their mastery of important factors in cocoa processing and the production of chocolate products in an innovative and creative way.

STKM6212 Halal Food Technology

This course discusses various aspects of processed food production and catering services / halal catering in relation to the 4th industrial revolution concept. Among the focus areas are the Shariah and Legal Fatwa, guidelines and standards for halal food production and control in accordance with MS1500: 2019 (third revision) and the Malaysian Halal Certification Procedure Manual (MPPHM), the development of halal quality systems, certification and usage of the official halal logo, halal audit, non-conformance report will be emphasized. The legal aspects of food, acts and regulations related to halal food at national and global levels are also discussed. Various issues which focus on halal food technology towards ingredients and food additives such as kod E, gelatin, blood plasma, transglutaminase (TGase), alcohol, genetic modified organism (GMO), cultured meat and others are also discussed. Development of meat-based technology; various ingredients and halal food additives; and advanced molecular techniques to detect porcine DNA based on methods of polymerase chain reaction (PCR), Next Generation Sequencing (NGS), real-time PCR, southern-hybridization PCR and detection based on protein are also emphasized.

STKM6152 Nutrition, Food and Health

This course will discuss the relationship between nutrition, health, and food. Nutritional management and effective food consumption control are essential for optimum health. A healthy diet is crucial for good health and nutrition, where it protects against numerous chronic noncommunicable diseases, such as heart disease, diabetes, and cancer. A healthy diet encompasses a combination of different foods. Consuming a variety of foods and consuming less salt, sugars, and saturated and trans-fats, are essential for healthy diet.

STKM6033 Science of Fats and Oils
This course discusses fat and oil processing to produce value added products. These include fractionation, hydrogenation, transesterification, production of emulsifiers (DAG, MAG) and specialty fats (structured lipids), which can be applied and to solve industrial problems. In addition, polymorphic characteristics of fats and oils and the physico-chemical changes in fats and oils for example when subjected to heat or oxidation will also be discussed collaboratively. Students will also be exposed to how innovative and creative manipulation of lipid’s structure can make it useful in different applications such as structured lipid, lipid-based emulsifiers, and lipid-based fat replacers. Lipid digestion will also be discussed. Innovative and up-to-date applications of fats and oils will be unveiled using the latest findings based on high-impact journals either through discussions in lectures, or by individual or collaborative assignments.

STKM6173 Food Carbohydrate Innovation
This course discusses several aspects of carbohydrate innovation in food processing aimed at producing value-added food products. The discussion begins with an introduction to the importance of carbohydrates in food products as well as the relationship between structure and its properties in providing value in terms of taste, texture, and function. Innovations for several important carbohydrates in food such as starch, cellulose, glucans, pectin, sugar alcohols, fructans and inulin, chitin, and chitosan as well as carbohydrates from microbial and marine algae will be discussed in depth. Emphasis will be given from the aspects of source, preparation process, modification technology, structure and properties of the carbohydrates produced. For each of these carbohydrates, its application in various food products such as in bread production, dairy, beverages, confectionery, frozen food, and food packaging will be discussed comprehensively. At the end of this course, students will have the opportunity to propose innovations and applications of sustainable and commercially value-added carbohydrate food products.

STKM6732 Food Packaging and Shelf Life
This course covers the critical and scientific discussion of food packaging techniques. Consequently, aspects related to food degradation and reaction rates, shelf life and shelf life prediction will be instructed theoretically and practically. The course scope will collaboratively and effectively deliberate on the issues, trends and challenges faced by the food industries regarding food packaging in terms of safety and enforcement. Also, the safety and pollution of packaging materials will also be covered. The students will be exposed to the latest technologies evolving in food packaging industries including edible food packaging, biodegradable packaging, active packaging and smart packaging.

STKM6023 Protein Product Technology
This course discusses the scientific and technological aspects of animal, plant and microbial protein. Emphasis will be given to animal protein technology and innovation especially on meat, milk and eggs. The scientific aspects include microbial quality, chemical, biochemical and the physical properties of these proteins. Technological aspects include meat, milk and egg-based product processing technology with relation to the 4th industrial revolution concept. The production and usage of side products such as fats, leather, egg shells, whey and lactose will also be discussed collaboratively. Besides, protein technology from plant and microbial (single cell protein) based will also be discussed with focus on vegetarian / vegan consumers.

STKM6973 Research Project I
This course aims to expose students to the nature of research by training the students to study a specific research topic in the studied programme, either food science or nutrition. Students are required to conduct a systematic information search and need to deeply understand the essence of the methodology and literature review conducted. At the end of the semester, students are required to submit the research report of chapters 1-3, which comprises of research introduction, literature review and methodology for an evaluation.

STKM6986 Research Project II
This course is the second phase of a research project in which the students will gain experience in conducting research in a specific area that has been selected during the Research Project I course. Research to be performed on a hands-on basis includes laboratory or community survey, observing and analyzing data. The results of the research will be reported in the form of a dissertation according to the format outlined by UKM, which then needs to be presented and defended in an oral examination.

• Bachelor’s Degree in relevant field with minimum CGPA 2.50 or equivalent, from any institutions of higher learning  recognized by the UKM Senate; or
• Bachelor’s Degree in relevant field with minimum CGPA 2.00 – 2.49 or equivalent, with minimum of 5 years working experience or research project in relevant field. Proof of the working experience of a foreign candidate should be acknowledge by the embassy of the respective country; or
• Fulfill Accreditation of Prior Experiential Learning (APEL A) for local candidates only:
  • should be more than 30 years of age in the year of application; and
  • possess at least STPM or diploma in relevant field or other equivalent qualification recognized by the Government of Malaysia and approved by the UKM Senate; and
  • possess a certificate of MQA APEL with MQF Level 7
• An international student shall obtain minimum results of either
  • TOEFL iBT score 46 or
  • IELTS band 5.5 or
  • PTE score 51 or
  • CEFR band B2 or
  • MUET band 4 or
  • Higher Education English Test (HEET) score 7 or
  • An international student who comes from a country where English is the official language, or who has obtained academic qualifications from any institution of higher learning that uses English as the medium of instruction may be exempted from the requirement for HEET / TOEFL / IELTS)

1. Food Technologist Officer
2. Lecturer
3. Research Officer
4. Quality Officer
5. Scientist