School of Food Science and Nutrition
The School of Food Science and Nutrition was established in 1997 with the mission to produce graduates who are well equipped with knowledge and skills that are required to undertake a variety of responsibilities in the area of food science and nutrition. So far, there are three undergraduate programmes available namely Food Science and Nutrition, Food Technology and Bioprocess, and Food Service. These programmes are science-based; open to science stream students only.
Studies in food science and nutrition cover the continuum from raw materials to food on the table for consumers. Food scientists are involved in developing ways to process, preserve, and package or store food according to industry and government specifications and regulations. With the rapidly expanding world population, the increasing demand for healthy, convenient food and the increasing concern for the safety and quality of food supply, opportunities for well-trained food scientists are plenty.
School of Food Science and Nutrition also offers research post-graduate degrees, i.e. Master of Science (MSc), Master of Philosophy (MPhil), and Philosophy Doctor (PhD) in the areas of Food Science, Food Technology, Nutrition, and also Food Service.
Last Updated (Friday, 10 May 2013 08:27)