Introduction

Food and Beverage industry is a significant part of the economy and rapidly developing at national and global scale. Consequently, such developments demand for food scientists and technologists to ensure food delivered are safe and nutritious. Food Science and Technology involves the application of science and technology principles to deliver safe, appealing and convenient food products from raw materials to consumers. Students will learn about food microbiology, food chemistry, analytical science, food processing, food packaging, food product development and food safety management. Our programme will provide students the opportunity to understand the relationship between the food components, sensory science, metabolism, human nutrition, diet and health.

The programme prepares its graduates to:

• Apply science and technology innovatively to undertake, lead and manage food product development projects from idea generation to product launch.
• Develop effective team leaders to manage the development and installation of new food processes and plants as well as to be key players in Halal food production and quality assurance.
• Develop innovative science and technology to turn local food ingredients into high value and nutritious food products for local and global markets.
• Make use of the knowledge and skill to manage the supply chain that incorporates the design, analysis, processing, packaging, production, preparation, evaluation and storage of foods, food ingredients, and beverages.
• Demonstrate skill in globally accepted food quality certification process generally based on HACCP (Hazard Analysis and Critical Control Points) and ISO.
• Identify social, public health, safety and ethical issues in food science and technology and relate them to the responsibilities of food scientists and technologists with consideration to the national health, safety and ethical policy.
• Demonstrate knowledge of sustainable design and manufacturing and understand the environmental impacts of food wastes and materials used for food contacts.
• Apply communication skill effectively both in oral and written forms and function effectively as an individual and in multi-disciplinary and multi-cultural teams

Course Offered

Bachelor of Science (Hons) in Food Science and Technology

Programme length: 3 years

Programme Aims

The aims of the programme are:

• To provide knowledge and skill in food science and technology through theory and applications.
• To apply science and technology principles to deliver safe, nutritious, and convenient food products from raw materials to consumers.
• To produce graduates skill and attitude who can successfully work as an individual or teams in the context of food product and process development in the modern food industry.
• To develop scientific and personal success skills to enhance individual employability and entrepreneurship in local as well as global food industry.

Careers and Further Studies

Students can complete an interesting and exciting scientific curriculum that prepares them well for various job opportunities available in the food industry: e.g. product development, quality assurance, food plant management, food research, food marketing and sales, education and extension. The students are also prepared for graduate studies in human nutrition, biosecurity, medicine, biological sciences, biotechnology, and so on.

Minimum Entry Requirements

Applicants for admission to first degree programmes must satisfy the following minimum entry requirements:

• At least a Credit Six in the Malay language at GCE Ordinary Level (applicable only for Bruneians applying for a Government Scholarship).
• At least a Credit Six in Mathematics at GCE Ordinary Level or its equivalent.
• At least a Credit Six in English Language at GCE Ordinary Level or an IELTS score of 6.0 or TOEFL minimum overall score 550 or its equivalent.
• Programme Entry Requirements

Programme Entry Requirements

The minimum admission requirements for this programme are:

• A minimum of 200 ‘A’ Level points for 3 ‘A’ level passes including two relevant subjects that include (Biology, Chemistry, Food Studies, Physics, Further Mathematics and Mathematics).
  
  OR

• A minimum of 160 points for 2 ‘A’ level passes that include any of the subjects (Biology, Chemistry, Food Studies, Physics, Further Mathematics and Mathematics).
  
  OR

• An International Baccalaureate Diploma score of 24 points with a minimum of 5 points from relevant subjects including Biology and Chemistry at standard level or a minimum of 4 points at higher level.
  
  OR

• A relevant Diploma at BDQF Level 5 or its equivalent with minimum CGPA of 1.6 out of 3, and Merit grade or higher in at least 60% of modules including Microbiology and one of (Chemistry, Food Chemistry, or Biochemistry).
  
  OR

• Relevant work experience and/or qualifications deemed to be equivalent to one of the above to be decided on a case by case basis by the school.

Programme Specification