Approval Code: (A 4713; 04/09)

Food Science and Nutrition is an integrated study that applies various science disciplines such as chemistry, biochemistry, nutrition, microbiology and engineering. It involves an understanding of how diets and nutrition affect the health of individuals, technologies for creating new food products, and designing of new processes to improve the safety and quality of foods.

Food Science and Nutrition begins with an understanding of the biological and physical sciences as a basis for understanding the science of food and nutrition and the relationship between nutrition and health. It is a challenging programme for students who have an analytical and inquisitive mind, and are interested in applying food science principles to further enhance the health and welfare of mankind.

The Bachelor of Science in Food Science & Nutrition is designed to provide students with practical "hands-on" experience through a comprehensive and practical curriculum of cutting edge research and studies in food science and nutrition. Students have access to a variety of laboratory equipments here at UCSI, under the directions and guidance of qualified professors and academicians, as well as experienced lab technologists. The curriculum enables students to gain the knowledge and skills necessary to work in the food manufacturing industries, government agencies, colleges and universities as well as research laboratories. In addition, it also equips them with good interpersonal communication skills and the ability to work in teams, to solve multidisciplinary problems.

A distinction (A1 or A2) in SPM / UEC English, MUET Band 5, or a score of 213 (Computer based) / 550 (Written based) in TOEFL, or Band 5.5 in IELTS, or UCSI English Foundation or equivalent. If English Language requirements are not fulfilled, additional English module(s) must be taken at UCSI.

Food industry is one of the largest manufacturing industries in the world and it provides great employment opportunities for food scientists and nutritionists to meet the ever increase consumer demand for food products that are both nutritious and convenient.

Food scientists are generally involved in the area of research and development of products and processes, supervision of food manufacturing processes, which include production, quality control, quality assurance and food safety, as well as in food engineering support, marketing and sales, product support and promotion. They may also work within consulting laboratories, government organisations and regulatory bodies as food scientists, food microbiologists, flavour chemists and food safety inspector.

Nutritional science enables us to understand the roles of nutrients in the human body. Nutritionists have future potential careers as a community and university educators, corporate health promoters and wellness specialists, public relations specialist for food associations, nutritionists in public health programmes, weight loss counsellors, scientific writers, researcher, and as consultants in private practices.