FACULTY OF SCIENCE & TECHNOLOGY
Undergraduates
Food Science and Nutrition Programme
Food and life cannot be separated. Nutritious and high quality food is not only important for the development of a country with healthy people but is also a competitive factor in the global economy and further increases national income. The Food Science and Nutrition program combines aspects of food science and aspects of nutrition. Food science focuses on the production, processing, preservation, marketing and quality of food. Nutrition focuses on food intake and nutrient use. The combination of these two aspects can produce nutritious and quality food products in a planned and dynamic manner.
Major courses
1st year
- Basic Food Science and Nutrition
- Food Preservation
- Food Preservation Laboratory
- Food Analysis
- Food Analysis Laboratory
2nd year
- Food Microbiology
- Food Chemistry
- Food Chemistry Laboratory
- Food Microbiology Laboratory
- Nutrition
- Nutritional Laboratory
- Food Sensory Evaluation
- Nutrition Throughout the Life Cycle
3rd year
- Scientific Communication
- Food Processing Technology
- Food Processing Laboratory
- Food Product Development
- Food Law, Quality and Safety
- Scientific Communication
- Research Project I
4th year
- Community Nutrition
- Research Project II
- Industrial Training
Career Prospects
- Food Technology Officer
- Food Quality Assurance/Control Officer (QA/QC)
- Research and Development (R&D) Officer/ Executive in the Food Industry
Lecturers
Prof. Ts. Dr. Mohamad Yusof Bin Maskat
Food Processing Technology
(yusofm@ukm.edu.my)
Prof. Ts. Dr. Wan Aida Binti Wan Mustapha
Functional Foods, Food Analysis and Chemistry
(wanaidawm@ukm.edu.my)
Assoc. Prof. Ts. Dr. Saiful Irwan Bin Zubairi
Chemical Engineering and Food Processing
(saiful-z@ukm.edu.my)
Assoc. Prof. Ts. Dr. Lim Seng Joe
Functional Foods,
Food Analysis and Chemistry
(joe@ukm.edu.my)
Assoc. Prof. Dr. Mohd Shazrul Fazry Bin Sa`ariwijaya
Food Molecular Biochemistry and Biotechnology
(shazrul@ukm.edu.my)
Assoc. Prof. Dr. Salma Binti Mohamad Yusop
Meat Technology, Sensory Evaluation
(salma_my@ukm.edu.my)
Dr. Zalifah Binti Mohd Kasim
Community Nutrition,
Sensory Evaluation of Foods
(zalifah.kasim@ukm.edu.my)
Dr. Norlida Binti Mat Daud
Nutritional Biochemistry
(norlida.daud@ukm.edu.my)
Dr. Arnida Hani Binti Teh
Nutrigenomics
(arnida@ukm.edu.my)
Dr. Hafeedza Binti Abd Rahman
Phytochemistry and Metabolomics
(hafeedzarahman@ukm.edu.my)
Ts. Dr. Noor Soffalina Binti Sofian Seng
Food Emulsion, Lipid Technology (soffalina@ukm.edu.my)
Ts. Dr. Noorul Syuhada Binti Mohd Razali
Food Packaging, Shelf Life
(nurulaqilah@ukm.edu.my)
Ts. Dr. Haslaniza Binti Hashim
Food Deacidification and
Processing
(haslaniza@ukm.edu.my)
Ts. Dr. Nurul Aqilah Binti Mohd Zaini
Food Biotechnology,
Fermentation Technology
(darfizzi@ukm.edu.my)
Dr. Mohamed Yusuf Bin Mohamed Nazir
Microbial Biotechnology and
Fermentation Technology
(yusufnazir@ukm.edu.my)
Dr. Nurfatimah Binti Mohd Thani
Food Engineering
(nurfatimah@ukm.edu.my)
Dr. Maimunah Mohd Ali
Agri-food engineering
(maimunahmma@ukm.edu.my)
Dr. Muhamad Firdaus Syahmi Bin Sam-on
Food Microbiology, Microbial Pathogen
(firdaussyahmi97@ukm.edu.my)
Entry requirements
General requirement:
- Complete 12 years of Primary and High School education; and
- Obtain High School (e.g. Higher Secondary Certificate, Senior Secondary School Graduation Certificate, Tawjihiyah, Ijazah Sekolah Menengah Atas, High School Diploma); and
- Meet minimum English requirement set by faculty; and
- Pass UKM interview (if required) ; and
- Meet faculty specific requirement;
Specific programme requirement:
