Khoa học & Thực Phẩm Dinh Dưỡng

UCSI University’s Food Science with Nutrition degree programme provides an in-depth exploration of the science behind food production, development, and safety. The programme equips students with essential research skills, preparing them for diverse career opportunities in the food manufacturing industry, research institutes, government agencies, and consumer organisations. As a market leader in Food Science studies in Malaysia, UCSI University offers students access to the latest industry practices and cutting-edge technology, enabling them to understand how innovations shape food production and flavour delivery.

Students enrolled in the programme have the opportunity to develop new food products and learn effective marketing strategies. With a comprehensive understanding of food safety, nutrition, and relevant legislation, graduates are well-prepared to contribute meaningfully to the industry. UCSI University’s commitment to academic excellence and industry relevance ensures that its graduates are equipped to drive innovation and improve public health in the dynamic field of food science.

Academic Requirements

• UCSI Foundation in Science or Equivalent (Malaysia): Minimum CGPA 2.00, inclusive of:

  • Chemistry

  • Biology/Physics/Mathematics

• National Matriculation: Minimum CGPA 2.00, inclusive of:

  • Chemistry

  • Biology/Physics/Mathematics

• STPM: Minimum CGPA 2.00, inclusive of Grade Cs in:

  • Chemistry

  • Biology/Physics/Mathematics

• UEC: Minimum Grade B in five subjects, inclusive of:

  • Chemistry

  • Biology

  • Physics/Mathematics

• A-Levels: Minimum Grade E in:

  • Chemistry

  • Biology/Physics/Mathematics

• Australian High/Secondary School Diploma (Grade 12) – SAM/AUSMAT/SACE/TEE/NTCE/WACE: Minimum ATAR 60% or minimum 60% average in five subjects, inclusive of:

  • Chemistry

  • Biology/Physics/Mathematics

• Canadian Grade 12 – CPU/CIMP: Minimum average of 60% in six subjects, inclusive of:

  • Chemistry

  • Biology/Physics/Mathematics

• International Baccalaureate (IB): Minimum score of 26/42 from six subjects, inclusive of:

  • Chemistry

  • Biology/Physics/Mathematics

• Diploma/Advanced Diploma in Related Field: Minimum CGPA 2.00, inclusive of:

  • Chemistry

  • Biology/Physics/Mathematics

• Other Qualifications Recognized by the Malaysian Government: Admission on a case-by-case basis.

Foundation in Science

• SPM/O-Level or Equivalent: Minimum five credits (including Mathematics and one science subject)

• UEC: Minimum Grade B in three subjects (including Mathematics and one science subject)

• CPU: Average below 60% in six subjects (including Chemistry, Biology, and Mathematics/Physics)

• Other Qualifications Deemed Equivalent to STPM/A-Level by the Malaysian Qualifications Agency: Minimum average of 50% (including Chemistry, Biology, and Mathematics/Physics)

• Other Qualifications Deemed Equivalent to SPM/O-Level by the Malaysian Qualifications Agency: Minimum average of 60% (including Chemistry, Biology, and Mathematics/Physics)

• SAM: Average below 60% (including Chemistry, Biology, and Mathematics/Physics)

English Language Requirements

For Local Students

• SPM English Language: B+

• CEFR: Low B1

• English Language 1119/O-Level English/IGCSE: Grade C

• UEC English Language: Grade A2

• MUET: Band 3

• Note: Applicants who do not meet the English language requirements must take the Basic English and English Foundation courses concurrently with the programme.

For International Students

• Cambridge Linguaskill: 154

• IELTS: Score of 5.0

• Cambridge English Qualifications and Tests: 154

• TOEFL IBT: 42

Year 1

• University Life (MPU-U2)
• 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
• Extra-curricular Learning Experience 3 (MPU-U4)
• 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:

1. Appreciation of Ethics and Civilisations
   (Penghayatan Etika and Peradaban)
2. Philosophy and Contemporary Issues
   (Falsafah dan Isu Semasa)

For foreign students:

1. Philosophy and Contemporary Issues
2. Communication in Bahasa Melayu 3
   (Bahasa Melayu Komunikasi 2)