Universiti Kebangsaan Malaysia

Overview of Bachelor of Food Science with Business Management in Universiti Kebangsaan Malaysia Malaysia

This programme is developed to produce graduates with knowledge in the field of food science and business management. Both aspects are important in the food industry which  involves processing and production of food encompassing activities such as handling,  purchasing and marketing, company regulations, monitoring and cost control. Several of  the courses are from Faculty of Economy and Business Administration and will give  students an advantage in their professional careers. Graduates of this program will be  equipped with management skills and technical know-how regarding the food industry.  Thus, it is hoped that graduates can contribute toward the increased food production and  management whether in the large or small-scale enterprises (SMEs) related to food.

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 with business  management knowledge.

OPP3 Able to practise a scientific approach in generating and combine multidisciplinary knowledge

OPP4 Able to use the practical skills in solving current issues of food science with business management.

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 scientist with business  management skills

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

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 business management problems 

HPP9 Capable of leading his / her organization

PROGRAMME STRUCTURE