Master of Food Science Food Safety and Quality
Programme Overview
The Master of Science in Food Safety and Quality is a coursework-based program designed for graduates in food science, food technology, chemistry, biotechnology, microbiology, and public health. It equips students with critical skills to ensure food safety and quality in food manufacturing and distribution.
This program is ideal for working professionals seeking to specialize in food safety and meet the evolving demands of the food industry. Graduates will acquire up-to-date knowledge on food safety and quality management at both national and international levels, focusing on food laws, regulations, and industry best practices.
Admission Requirements
To be eligible for admission, applicants must meet the following requirements:
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Bachelor’s Degree: A Bachelor of Science with a minimum CGPA of 2.50 (or equivalent) from institutions of higher learning recognized by the University Senate.
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Work Experience: If the applicant's CGPA is less than 2.50, they can be considered for admission subject to a minimum of 5 years of relevant work experience.
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Bachelor's Degree or Relevant Work Experience: Applicants without a bachelor’s degree in a related field or relevant work experience may be required to take prerequisite courses as determined by the faculty.
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English Requirements:
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Local candidates must have achieved credits in English at the SPM level or passed English courses at the Diploma or Bachelor Degree level.
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Non-English speaking countries: Candidates must submit an English language test score such as:
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Band 5 or higher in IELTS (International English Language Testing System).
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A score of 500 (Written) / 42 (Online) in TOEFL (Test of English as a Foreign Language).
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MUET 3.5.
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Curriculum Structure
Prequisite | Core | Elective | Total | |
|---|---|---|---|---|
Non Food Science | 6 | 36 | 4 | 46 |
Food Science | 36 | 4 | 40 |
| Principles of Food Safety and Quality | 2 credits |
| Food Preservation and Processing | 2 credits |
| Food Chemistry and Analysis | 2 credits |
| Food Legislation & International Trade | 3 credits |
| Food Quality Management | 3 credits |
| Food Safety Management & Auditing | 3 credits |
| Microbial Pathogenic Bacteria | 3 credits |
| Interaction of Food Components during Processing | 3 credits |
| Research Methodology | 3 credits |
| Advanced Food Analysis & Instrumentation | 3 credits |
| Advanced Food Toxicology | 3 credits |
| Halal Food Production | 3 credits |
| Food Safety & Quality Assurance Seminar | 3 credits |
| Research Project | 6 credits |
| Traceability in Food Supply Chain | 2 credits |
| Consumer Perception and Preference | 2 credits |
| Food Allergy & Intolerance Management | 2 credits |
| Rapid Methods in Food Microbiology | 2 credits |
| Food Safety Crisis Management | 2 credits |
| Socio-economic Impact of Unsafe Food Supply | 2 credits |
Fees Structure
| Category | Food Science | Non-Food Science |
|---|---|---|
| Registration Fee | RM 930 (Full-time/Part-time) | RM 930 (Full-time/Part-time) |
| Semester 1 | RM 9,400 (Full-time) / RM 6,050 (Part-time) | RM 3,375 (Full-time) / RM 3,375 (Part-time) |
| Semester 2 | RM 9,375 (Full-time) / RM 6,050 (Part-time) | RM 7,650 (Full-time) / RM 6,050 (Part-time) |
| Semester 3 | – / RM 4,650 (Part-time) | RM 7,800 (Full-time) / RM 4,675 (Part-time) |
| Semester 4 | – / RM 4,675 (Part-time) | RM 5,125 (Full-time) / RM 4,675 (Part-time) |
| Semester 5 | – | RM 5,675 (Full-time) |
| Total | RM 19,705 (Full-time) / RM 22,280 (Part-time) | RM 24,380 (Full-time) / RM 25,655 (Part-time) |
