PROGRAMME OVERVIEW
This programme provides exposure in the application of technology in food processing in terms of production, storage and packaging, biotechnology, microbiology and other related aspects in unit operation and engineering of food processing. This programme also requires students to undergo industrial training to understand better and implement the acquired knowledge and to adapt to the working culture. This programme is planned for students to obtain knowledge in the field of food technology and food bioprocessing. Graduates from this programme can be employed in the food industries, either in the private, government or semi government, education and research sectors.
PROGRAM CODE
STUDY DURATION
STUDY OPTIONS
PROFESSIONAL RECOGNITION
International Union of Food Science and Technology (IUFoST)
MQA REFERENCE NUMBER
CAMPUS
Meet Our Lecturers
To train balanced, competitive human resource in Food Technology and Bioprocessing through internationally recognized and innovative academic programme that contribute to the global food industry as well as socio-economic development of the nation.
Produce graduates knowledgeable graduates in Food Technology and Bioprocessing that are recognized in national and international level.
Produce graduates with competent technical skills to accomplish task and responsibility in food or related industries.
Produce graduates that are able to think critically and provide solutions to the problems in food or related industries.
Produce graduates that demonstrate good social skills, values, attitude, ethics and professionalisms that characterize the profession of Food Technologist.
Produce graduates that demonstrate the awareness for entrepreneurial skills as well as lifelong learning and professional development by pursuing independent study.
Upon successful completion of the program, graduates are expected to be able to:
PLO1 Knowledge and Understanding
Demonstrate a comprehensive knowledge and technical skills of important principles or concepts in Food Technology and Bioprocessing
PLO2 Cognitive Skills
Demonstrate intellectual independence in the application of knowledge within the field of Food Technology and Bioprocessing by applying critical, analytical and evaluation skills in their study/work
PLO3 Practical Skills
Apply a range of essential practical methods and procedures to solve a broad range of complex problems in their study/work
PLO4 Interpersonal Skills
Demonstrate interactive communication, managing relationships in teams and within organizations, networking with people of different cultures as well as social skills/etiquette
PLO5 Communications
Convey ideas both confidently and accurately in written or oral forms using appropriate presentation in a well-structured manner to a diversity of audiences
PLO6 Digitals Skills
Use a broad range of information, media and technology applications to support study/work
PLO7 Numeracy Skills
Use and combine numerical and graphical/visual data in order to support study/work
PLO8 Leadership, Autonomy and Responsibility
Build relationship and work with varying degrees of autonomy to make decision, to take responsibilities as well as showing leadership and professionalism within broad organizational parameters
PLO9 Personal Skills
Perform self-directed learning through effective information handling that ensures the lifelong learning for continuous self-improvement
PLO10 Entrepreneurial Skills
Demonstrate entrepreneurial competency to transform the idea or scientific outputs into business opportunities
PLO11 Ethics and Professionalism
Understand and respect the ethical, social and cultural differences and important issues in the exercise of professional conduct and responsibilities.
CAREER PROSPECT
Graduates in this discipline will have the opportunity to work in governmental institutions such as the Ministry of Health (MOH), Ministry of Science, Technology and Innovation (MOSTI), Malaysian Palm Oil Board (MPOB) and other research institutions related to food and nutrition, and as academicians in higher learning institutions.
