Program Overview

Bachelor of Science with Honours (Food Science with Business Management)

Programme Summary

The Food Science with Business Management Programme combines aspects of food science and business management. The food science aspects involve food production, processing, preservation, marketing, and food quality. The business management aspects involve the development of entrepreneurial skills and knowledge, such as principles of business accounting, financial statement analysis, principles of business management, and marketing management. This programme is designed to produce graduates who are not only able to contribute to the food industry but also help in addressing issues and problems regarding food production and business management at an international level.

Programme Requirements

• General Requirements
• Programme Requirements
  • STPM, Matriculation, Asasi, STAM, Diploma
  • APEL (A) Malaysian Qualifications Agency (MQA) APEL.A Certification Level 6 of the Malaysian Qualifications Framework (MQF)
  • Obtained at least a Band 2.0 in the Malaysian University English Test (MUET) for exams beginning in session 1 of 2021 OR a Band 2 for exams up to the year of 2020, depending on the validity period at the time of application
  • Pass the exam or interview that the faculty has set up
  • MUET Band 3.0
  • OKU

Tuition Fees

Local Students

International Students

Please contact the relevant department for more information.

Programme Structure

Year 1

• Academic Interaction
• Academic Literacy
• Page to Stage
• Basic Food Science and Nutrition
• Food Preservation
• Food Preservation Laboratory
• Food Chemistry Laboratory
• Food Chemistry
• Fundamentals of Entrepreneurship and Innovation
• Data Management and Analytic
• Introduction to Biomathematic
• Fundamental Microbiology
• Principles Marketing
• Effective Communication (C2)
• Critical Thinking and Problem Solving (C3)
• Leadership and Creativity (C4)
• Ethics and Professionals (C1)

Year 2

• Pro-Talk English
• Speak to Persuade
• Advanced Communication Project
• Food Microbiology
• Food Analysis Laboratory
• Food Analysis
• Food Microbiology Laboratory
• Nutrition
• Food Sensory Evaluation
• Food Law, Quality and Safety
• Appreciation of Ethic and Civilizations
• Principles of Business Accounting
• Financial Statement Analysis
• Principles of Business Management
• Marketing Management

Year 3

• Professional Communication
• Foundation of Financial Management
• Food Product Development
• Food Processing Technology
• Management of Halal Food
• Food Processing Laboratory
• Scientific Communication
• Food Science Experimental Design and Data Analysis
• Research Project I
• Research Project II
• Philosophy and Current Issues
• Environmental Responsibility (C5)
• Social and Responsibility (C6)

Year 4

• Food Product Production Operation
• Industrial Training

Faculty Information

• Campus: Bangi, Selangor
• Faculty: Faculty of Science and Technology
• Degree: Bachelor of Science with Honours (Food Science with Business Management)
• Duration: 4 Years

Research Collaborations

The programme involves research collaborations with institutes such as the Malaysian Palm Oil Board (MPOB), Malaysian Agricultural Research and Development Institute (MARDI), and Standard and Industrial Research Institute of Malaysia (SIRIM).