虚拟导览
概述
探索食品科学·改变生活·塑造未来
通过食品科学营养学（荣誉）理学士课程，深入了解食品的复杂世界——从食品的制作与营养价值，到如何改进、提升安全性与可持续性。课程融合前沿科学、创新理念与营养应用，助你掌握改变食品行业的核心能力。
作为马来西亚食品科学教育的市场领先者，课程提供最先进技术的实践机会，让你在实验室中研发创新食品产品，并探索营养与政策如何影响公共健康。你将具备在厨房、工厂、社区乃至更广领域推动实际改变的能力。
无论你热衷于开发面向未来的食品、应对全球营养挑战，还是在食品安全与监管领域推动突破，本课程都将成为你在产业、科研、政策及创业等方向开启职业生涯的最佳起点。
在 UCSI，你学习的不只是食品——而是在用每一道菜，建构更美好的世界。
关于本课程
本课程提供食品化学、微生物学、营养学、加工技术及安全法规的全面基础，帮助学生掌握科学与实践知识，理解食品如何影响人体健康、如何研发与保存食品，以及如何在食品行业中负责任地进行创新。
学生将参与实验室操作、真实案例分析及与行业相关的项目，以提升技术能力与软技能。评估方式包括笔试、实验报告、口头呈堂、小组项目及个人研究作业，确保全面考核学生的学术理解与应用能力。
课程还提供合作实习、科研机会及食品科学前沿技术的实践体验。毕业生可在食品制造、食品销售与分销、监管事务及研发等领域开展职业生涯，无论在马来西亚还是全球各国均具备竞争力。同时，毕业生也可选择继续攻读食品科学研究生课程，或食品科学与商业管理理学硕士课程。
入学要求
Academic Requirements
Foundation in Science
Minimum CGPA of 2.00, inclusive any two (2) subjects of the following:
- Chemistry
- Biology
- Physics
- Mathematics
National matriculation
Minimum CGPA of 2.00, inclusive any two (2) subjects of the following:
- Chemistry
- Biology
- Physics
- Mathematics
STPM
Minimum of Grade C (GPA 2.00) in any two (2) subjects of the following:
- Chemistry
- Biology
- Physics
- Mathematics
UEC
Minimum Grade B in five (5) subjects, inclusive any two (2) subjects of the following:
- Chemistry
- Biology
- Physics
- Mathematics
A-levels
Minimum Grade D in any two (2) subjects of the following:
- Chemistry
- Biology
- Physics
- Mathematics
Australian High/Secondary School Diploma (Grade 12) - SAM/AUSMAT/ SACE/ TEE/ NTCE/WACE
Minimum ATAR 60% or minimum 60% average five (5) subjects inclusive of any two (2) subjects of the following:
- Chemistry
- Biology
- Physics
- Mathematics
Canadian Grade 12 – CPU/CIMP
Minimum average of 60% in 6 subjects inclusive of any two (2) subjects of the following:
- Chemistry
- Biology
- Physics
- Mathematics
International Baccalaureate (IB)
Minimum score of 26/42 from six (6) subjects, inclusive of any two (2) subjects of the following:
- Chemistry
- Biology
- Physics
- Mathematics
Diploma/Advanced Diploma in related field
Minimum CGPA 2.00, or its equivalent
Other qualifications recognized by the Malaysian government
Admission: Case by case basis
English Language Requirements
For Local Students
SPM English language
B+CEFR
Low B1English language 1119/O-Level English/IGCSE
CUEC English Language
A2MUET
Band 3- Academic qualification from a higher learning institution which uses the English Language as a medium of instruction can be exempted from English Language Requirement.
- In the event that the English language requirements are not met, applicants will be required to take the Basic English and English Foundation for in-sessional academic enhancement concurrently with the programme.
For International Students
IELTS Academic
Score of 5.0Cambridge English Qualifications and Tests
Minimum score of 154TOEFL iBT
40Pearson Test of English
47MUET
Band 3.5CEFR
High B2Certified Intensive English Programme (CIEP) by ELS
Minimum score of 107- Academic qualification from a higher learning institution which uses the English Language as a medium of instruction can be exempted from English Language Requirement.
- International applicants who do not meet the respective academic programme’s English Language Requirement will need to improve their proficiency by enrolling into the English for Tertiary Education programme (R/KJP/00920-00929) which helps them prepare for attaining a required band score. Placement into the various levels of the English for Tertiary Education programme depends on the English Language qualification students have at the point of admission and/or the outcome of the English Placement Test. Exemptions from the University English Language requirements can be granted if the following corresponding requirements are fulfilled: i. Internal transfer applicants who have already fulfilled the University English Language requirements. ii. Applicants who have an academic qualification from a higher learning institution which uses the English Language as a medium of instruction. The applicants who have met the respective academic programme’s English Language Requirements may be advised by the Faculty to improve their proficiency by undertaking the additional English proficiency courses.
课程大纲
Year 1
- Effective Speaking
- Effective Writing
- Chemistry 1
- Human Physiology
- Chemistry 2
- Structural Biochemistry
- Microbiology
- Principles of Nutrition
- Nutrition and Metabolism
- Calculus and Analytical Geometry for Applied Sciences
- Statistics and its Applications
- Extra-curricular Learning Experience 1 (MPU-U4)
- Co-Operative Placement 1
Year 2
- Food Chemistry
- Lifespan Nutrition
- Fundamentals of Food Engineering
- Entrepreneurship for Applied Sciences
- Analytical Chemistry
- Food Processing and Packaging
- Food Microbiology
- Halal and Food Legislation
- Research Methodology, Safety and Ethics
- Extra-curricular Learning Experience 2 (MPU-U4)
- Co-Operative Placement 2
Free elective courses (select one)
- Fundamentals of Marketing
- Introduction to Public Speaking
- Introduction to Internet Technologies
Year 3
- Food Safety and Quality System
- Nutritional Assessment
- Food Commodities
- Nutrition and Chronic Diseases
- Product Development and Sensory Evaluation
- Co-Operative Placement 3
- Food Science and Nutrition Research Project 1
- Food Science and Nutrition Research Project 2
- Food Science and Nutrition Research Project 3
Professional elective courses (select one)
- Enzyme Technology
- Fermentation Technology and Downstream Processing
- Nutrition and Functional Food
- Nutrition, Food and Society
General Courses (MPU) are compulsory for all students.
U1
For Malaysian students:
- Appreciation of Ethics and Civilisations
(Penghayatan Etika and Peradaban) - Philosophy and Contemporary Issues
(Falsafah dan Isu Semasa)
For foreign students:
- Philosophy and Contemporary Issues
- Communication in Bahasa Melayu 3
(Bahasa Melayu Komunikasi 2)
Examples of research areas:
-
Boosting healthy eating: Evaluating a nutrition e-module for school canteens.
-
Smart packaging innovation: Cinnamaldehyde-infused films for fresher herbs and produce.
-
Red palm olein power: Enhancing the quality of healthier food products.
就业机会
毕业生可以在以下领域就业:
- 产品研究与开发
- 食品制造监督
- 食品工程支援
- 市场营销与销售
- 产品支援与宣传
- 实验室顾问
- 官方机构
他们也可以受聘成为:
- 食品科学家
- 食品微生物学家
- 品尝风味化学家
- 食品安全检查员
- 社区和大学教育工作者
- 科学作家
- 研究人员
常见问题
Food Science covers the study of the chemical, microbiological, physical and sensory properties of food and their ingredients as well as the effects of food processing. In addition, food science also covers the proper preservation and processing of food, quality control and measures that maintain the food products and safety. Food Science basically deals with the science and technology which are required to bring food from the fields and oceans into our grocery stores and homes.
Nutrition deals with the effects of foods on consumers and enables us to understand the roles of nutrients in the human body. It deals with macronutrient, vitamin content, mineral content and its effects on our overall wellbeing. Thus, Food Science & Nutrition is a combination of both fields which enables graduates to apply science and technology to provide a safe, wholesome and nutritious food supply to the world.
Food technology is the study of the technology that creates new, innovative, useful foodstuff by manipulating biological source materials. Food engineering develops new ideas and new methods of processing, and perhaps even new ways to create familiar foods. It involves numerous applications of technology and downstream engineering processes.
Dietetics is the science concerned with nutritional planning and the preparation of foods. Courses include normal and clinical nutrition, biological and social sciences, communication and management. Only graduates with a Dietetic degree can be certified dietician and they usually work in a clinical setting, such as in hospitals, schools, or other similar institutions.
Nutrition deals with the effects of foods on consumers and enables us to understand the roles of nutrients in the human body. It deals with macronutrient, vitamin content, mineral content and its effects on our overall wellbeing. Thus, Food Science & Nutrition is a combination of both fields which enables graduates to apply science and technology to provide a safe, wholesome and nutritious food supply to the world.
Food technology is the study of the technology that creates new, innovative, useful foodstuff by manipulating biological source materials. Food engineering develops new ideas and new methods of processing, and perhaps even new ways to create familiar foods. It involves numerous applications of technology and downstream engineering processes.
Dietetics is the science concerned with nutritional planning and the preparation of foods. Courses include normal and clinical nutrition, biological and social sciences, communication and management. Only graduates with a Dietetic degree can be certified dietician and they usually work in a clinical setting, such as in hospitals, schools, or other similar institutions.
The food industry is one of the largest manufacturing industries in the world and it provides great employment opportunities for food scientists to meet the ever increasing demand for food products that are both nutritious and convenient.
Food scientists are generally involved in the areas of research and development of products and processes, and the supervision of food manufacturing processes. These include production, quality control, quality assurance and food safety. It also involves providing food engineering support, marketing and sales, product support and promotion. They may also work with consulting laboratories, government organisations and regulatory bodies as food scientists, food microbiologists, flavour chemists and food safety inspector.
Food scientists are generally involved in the areas of research and development of products and processes, and the supervision of food manufacturing processes. These include production, quality control, quality assurance and food safety. It also involves providing food engineering support, marketing and sales, product support and promotion. They may also work with consulting laboratories, government organisations and regulatory bodies as food scientists, food microbiologists, flavour chemists and food safety inspector.
You need to have a degree in Dietetics and nutrition to be dietician and nutritionist, respectively.
The Food Science with Nutrition programme is a multi-disciplinary science-based programme which cannot be run without good laboratory facilities. The specially designed and purpose-built laboratories at UCSI University include a Basic Chemistry and Biology laboratory, Microbiology laboratory, Physiology and Pharmacology laboratory, Food Processing laboratory, Enzyme Technology laboratory, Fermentation and scale-up laboratory, and Animal and Plant Cell Culture Laboratory, and the latest addition - Quantitative Descriptive Analysis Laboratory - for sensory analysis. All these laboratories were built to ensure that our students were given the best facilities and real hands-on practical experience in the different fields of Food Science and Nutrition which is important for their future careers.
The laboratories are equipped with cutting-edge equipment such as a Gas Chromatography, a High-Performance Liquid Chromatography, an Atomic Absorbance Spectrophotometry. All of our students have to carry out a research project at the end of their third academic year in these laboratories under the supervision of our highly-qualified academic staff. Each student will gain invaluable experience from their final project as they are given a chance to plan, exhibit and experience real hands-on laboratory practical. At UCSI University, we encourage collaboration with the related-industries and hence our students also carry out research projects with our industry partners.
The laboratories are equipped with cutting-edge equipment such as a Gas Chromatography, a High-Performance Liquid Chromatography, an Atomic Absorbance Spectrophotometry. All of our students have to carry out a research project at the end of their third academic year in these laboratories under the supervision of our highly-qualified academic staff. Each student will gain invaluable experience from their final project as they are given a chance to plan, exhibit and experience real hands-on laboratory practical. At UCSI University, we encourage collaboration with the related-industries and hence our students also carry out research projects with our industry partners.
To differentiate ourselves from other institutions of higher learning offering similar degree programme, our students are well-equipped for the workforce before graduation. Our Food Science with Nutrition program is a homegrown B.Sc. degree (the only private university offering this degree in Malaysia) and is tailored to incorporate industrial training in year 1, 2 and 3 of study. Students have the opportunity of working for two months at the end of each of the three academic years in their Co-Operative Placements (Co-Op) training module in a company in related industries. This means that they will have more than six months of real-life working experience before they graduate. The Co-Op aims to develop not only students’ communications and soft skills, but also help them relate theory to practice. It also aims to provide the students with technical and analytical skills to carry out research and prepares them to pursue postgraduate studies in a range of disciplines.
UCSI University’s B.Sc. (Hons.) in Food Science with Nutrition degree is recognised by our partner universities in Australia, UK, Canada and USA.
UCSI University’s Food Science with Nutrition graduates can pursue a Master in Science degree by research or course work at local or foreign universities. You can also choose a specialisation in the field of Food Science, Food Technology, Nutrition, Food Biotechnology, Fermentation Technology and many others.
In addition, some graduates may choose to obtain a MBA (Master of Business Administration) to pursue a career in technical sales, marketing, plant supervision, product development or eventually run their own companies.
In addition, some graduates may choose to obtain a MBA (Master of Business Administration) to pursue a career in technical sales, marketing, plant supervision, product development or eventually run their own companies.
Our graduates secure jobs all over Malaysia and abroad. As food is a basic human necessity, the food industry is a global business. Careers ranging from Quality Control to Production, to Microbiology to Sensory Science, to Management, etc., can be pursued throughout the nation and overseas. Whether you are in Malaysia or overseas, opportunities abound.
This programme does not need any professional body recognition but it is accredited by the Malaysian Qualification Agency (MQA).The degree programme is accredited by the Malaysian Qualification Agency (MQA). However to enhance students’ employability, students are encouraged to be a member of the Malaysian Institute of Food Technology.
费用
本国学生
总费用约：
RM 98,560
国际学生
总费用约：
RM 119,707
注：
- 此为预估费用，因各国签证处理费和行政费而异。请向各国升学顾问咨询有关费用明细。
- 根据马来西亚政府税务条例，自2025年7月1日起，非马来西亚公民须缴纳6%的服务税。
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