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BSc Food Science
Key facts
| Qualification | Bachelor's Degree |
| Study mode | Full-time |
| Duration | 3 years |
| Intakes | September |
| Tuition (Local students) | RM 153,399 |
| Tuition (Foreign students) | RM 398,010 |
Subjects
-
Food Science
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Duration
3 years
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | RM 153,399 | RM 398,010 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | RM 153,399 | RM 398,010 |
| Estimated cost per year | RM 51,133 | RM 132,670 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
- Transcript secondary school
- If English is not your first language, we require evidence of English language ability in reading, writing and speaking. If you do not hold an English language equivalent to UK GCSE standard, then you should hold one of the following qualifications.
- IELTS: 6.5, with no less than 6.0 in each component.
- TOEFL (internet-based test): 92 with not less than 21 in listening, 21 in reading, 23 in speaking and 22 in writing.
Curriculum
In specialist modules, students deepen their understanding of food texture, flavour and taste. Students will be introduced to the theory behind food formulation and new product development, with an emphasis on the study of how food components affect the chemical and microbiological safety of food.
Specialist subjects for this course include:
- Food origins and form
- Food quality and safety
- Food analysis
- Sensory evaluation
- Solving food processing problems
- Food production from farm to fork
- New product development project
- Dissertation