The Faculty of Food Science and Nutrition (FSMP), formerly known as School of Food Science and Nutrition (SSMP) was established in 1997 with the mission to produce graduates who are well equipped with knowledge and skills that are required to undertake a variety of responsibilities in the area of food science and nutrition. The name of Faculty to replace of School will be effectively on 1st June 2014 as announced by Datuk Vice Chancellor, Professor Datuk Dr. Mohd. Harun Abdullah on 6th May 2014 in an event, "Majlis Perisytiharan Fakulti" that held in Dewan Resital, Universiti Malaysia Sabah.
So far, there are three undergraduate programmes offered by FSMP namely;
- Food Science and Nutrition,
- Food Technology and Bioprocess, and
- Food Service.
These programmes are science-based; open to science stream students only.
Studies in food science and nutrition cover the continuum from raw materials to food on the table for consumers. Food scientists are involved in developing ways to process, preserve, and package or store food according to industry and government specifications and regulations. With the rapidly expanding world population, the increasing demand for healthy, convenient food and the increasing concern for the safety and quality of food supply, opportunities for well-trained food scientists are plenty.
Faculty of Food Science and Nutrition also offers post-graduate degrees by research, such as;
(1) Master of Science (MSc),
(2) Master of Philosophy (MPhil), and
(3) Philosophy Doctor (PhD)
in the areas of;
(1) Food Science,
(2) Food Technology,
(3) Nutrition, and
(4) Food Service.
FSMP look forward in offering new programmes, under- and postgraduate by taught course in future.
