Master of Food Science Food Safety and Quality
Programme Overview
The Master of Science in Food Safety and Quality is a coursework-based program designed for graduates in food science, food technology, chemistry, biotechnology, microbiology, and public health. It equips students with critical skills to ensure food safety and quality in food manufacturing and distribution.
This program is ideal for working professionals seeking to specialize in food safety and meet the evolving demands of the food industry. Graduates will acquire up-to-date knowledge on food safety and quality management at both national and international levels, focusing on food laws, regulations, and industry best practices.
Admission Requirements
To be eligible for admission, applicants must meet the following requirements:
-
Bachelor’s Degree: A Bachelor of Science with a minimum CGPA of 2.50 (or equivalent) from institutions of higher learning recognized by the University Senate.
-
Work Experience: If the applicant's CGPA is less than 2.50, they can be considered for admission subject to a minimum of 5 years of relevant work experience and Entry through APEL is allowed, subject to the endorsement of the Faculty Postgraduate Committee.
-
Bachelor's Degree or Relevant Work Experience: Applicants without a bachelor’s degree in a related field or relevant work experience may be required to take prerequisite courses as determined by the faculty.
-
English Requirements:
-
Local candidates must have achieved credits in English at the SPM level or passed English courses at the Diploma or Bachelor Degree level.
-
Non-English speaking countries: Candidates must submit an English language test score such as:
-
Band 5 or higher in IELTS (International English Language Testing System).
-
A score of 500 (Written) / 42 (Online) in TOEFL (Test of English as a Foreign Language).
-
MUET 3.5.
-
-
Curriculum Structure
Prequisite | Core | Elective | Total | |
|---|---|---|---|---|
Non Food Science | 6 | 36 | 4 | 46 |
Food Science | 36 | 4 | 40 |
| Principles of Food Safety and Quality | 2 credits |
| Food Preservation and Processing | 2 credits |
| Food Chemistry and Analysis | 2 credits |
| Food Legislation & International Trade | 3 credits |
| Food Quality Management | 3 credits |
| Food Safety Management & Auditing | 3 credits |
| Microbial Pathogenic Bacteria | 3 credits |
| Interaction of Food Components during Processing | 3 credits |
| Research Methodology | 3 credits |
| Advanced Food Analysis & Instrumentation | 3 credits |
| Advanced Food Toxicology | 3 credits |
| Halal Food Production | 3 credits |
| Food Safety & Quality Assurance Seminar | 3 credits |
| Research Project | 6 credits |
| Traceability in Food Supply Chain | 2 credits |
| Consumer Perception and Preference | 2 credits |
| Food Allergy & Intolerance Management | 2 credits |
| Rapid Methods in Food Microbiology | 2 credits |
| Food Safety Crisis Management | 2 credits |
| Socio-economic Impact of Unsafe Food Supply | 2 credits |
Fees Structure
| Category | Food Science | Non-Food Science |
|---|---|---|
| Registration Fee | RM 930 (Full-time/Part-time) | RM 930 (Full-time/Part-time) |
| Semester 1 | RM 9,400 (Full-time) / RM 6,050 (Part-time) | RM 3,375 (Full-time) / RM 3,375 (Part-time) |
| Semester 2 | RM 9,375 (Full-time) / RM 6,050 (Part-time) | RM 7,650 (Full-time) / RM 6,050 (Part-time) |
| Semester 3 | – / RM 4,650 (Part-time) | RM 7,800 (Full-time) / RM 4,675 (Part-time) |
| Semester 4 | – / RM 4,675 (Part-time) | RM 5,125 (Full-time) / RM 4,675 (Part-time) |
| Semester 5 | – | RM 5,675 (Full-time) |
| Total | RM 19,705 (Full-time) / RM 22,280 (Part-time) | RM 24,380 (Full-time) / RM 25,655 (Part-time) |
PROGRAMME EDUCATIONAL OUTCOME
| PEO | Description | PLO |
|---|---|---|
| PEO 1 | Produce competent food professionals who are able to understand, integrate, and master the knowledge on food safety and quality and apply their expertise to the food-related industries and regulatory agencies. | PLO 1, 2 |
| PEO 2 | Produce qualified food scientists/technologists who can apply the principles of food safety to develop effective management systems for the production of safe and legally compliant food products for domestic and global markets. | PLO 3, 4 |
| PEO 3 | Produce food safety administrators who are competent in problem-solving, performing research, and communicating research findings with leadership qualities and continual self-development. | PLO 5, 6, 7, 8 |
| PEO 4 | Produce graduates who are versatile in the challenging work environment with a wide range of personal skills, entrepreneurial characteristics as well as ethical and professional conduct. | PLO 9, 10, 11 |
PROGRAMME LEARNING OUTCOME
| PLO | Outcome Description |
|---|---|
| PLO 1 Knowledge and Understanding |
Demonstrate in-depth and beyond knowledge in the field of food safety and quality. |
| PLO 2 Cognitive Skills |
Evaluate current issues creatively and critically in generating solutions to problems related to food safety and quality using scientific knowledge. |
| PLO 3 Practical Skills |
Apply practical skills in the field of food safety and quality. |
| PLO 4 Interpersonal Skils |
Work collaboratively with peers, network, or community regarding societal issues in the field of food safety and quality. |
| PLO 5 Communication Skills |
Communicate information effectively within the scope of food safety and quality through project and research. |
| PLO 6 Digital Skills |
Use a broad range of information, media, and technology applications to support study/work. |
| PLO 7 Numeracy Skills |
Use and combine numerical and graphical/visual data in order to support study/work. |
| PLO 8 Leadership, autonomy & responsibility |
Demonstrate leadership quality and working effectively with peers and stakeholders. |
| PLO 9 Personal Skills |
Perform self-directed learning through effective information handling that ensures lifelong learning for sustainable self-improvement. |
| PLO 10 Entrepreneurship |
Develop new ideas, plan, and manage entrepreneurship toward producing food safety and quality products. |
| PLO 11 Ethics and Professionalism |
Adhere to legal, ethical, and professional codes of practices in Food safety and Quality. |
