Universiti Kebangsaan Malaysia

Overview of Bachelor of Food Science and Nutrition in Universiti Kebangsaan Malaysia Malaysia

Life and food are inseparable. Foods that are nutritious and of high quality are not onlyimportant for the development of a country populated with healthy individuals but alsocontributes to its competitiveness in the global economy subsequently improving the
country’s wealth. The National Agriculture Policy gives emphasis to issues concerningadequacy of foods and fulfilling the needs of the population. Technology also gives impactto the production and quality, along with marketing, of the food industry.
Food Science and Nutrition Program combines aspects of food science and alsonutrition. The food science aspect focusses on food production, processing, preservation,marketing and food quality. The nutrition aspect focusses on the consumption and use of
nutrients. The combined effect of both food science and nutrition can produce foodproducts that are nutritious and of quality in a systematic and dynamic manner.This programme is formed to produce graduates that are not only able to fulfill the
manpower needs of the food industry but it is hoped that the graduates will be able to helpin addressing issues and problems regarding food at the global level. Students willundergo a compulsory industrial training at food companies or research institutes andalso carry out independent research to acquire research experience in the laboratory.Graduates from this programme commonly are employed by the food industry. In addition,

PROGRAMME STRUCTURE

• Programme Educational Objective (PEO)

OPP1 Have high self-confidence and moral values, ethical and competitive.

OPP2 Skillfull, competent and have strong and holistic food science and nutrition
knowledge.

OPP3 Able to practise a scientific approach in generating and sharing of
multidisciplinary knowledge.

OPP4 Able to use the practical skills in solving current issues of food science and
nutrition.

OPP5 Able to synthesize and translate understanding onto human development.

OPP6 Creative and able to contribute ideas to the process of policy-making, decision-
making and development.

• Programme Outcomes (PO)

HPP1 Mastering wide, detailed and up-to-date knowledge, deep understanding and
ability to utilize the knowledge in the career as a food and nutrition scientist

HPP2 Capable of working, either singularly or as a team and able to adapt to various
working environment

HPP3 Critical thinking, problem solving oriented, creative, competitive

HPP4 Posses effective communication skill

HPP5 Posses social responsibility

HPP6 Capable of conducting research and lifelong learning

HPP7 Have management skills and inclined towards entrepreneurship

HPP8 Aware of social responsibility, fully credible and ethical in solving food science
and nutrition problems

HPP9 Capable of leading his/her organization

PROGRAMME STRUCTURE