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Master of Science (Food Safety and Quality)

INTRODUCTION

Master of Science (Food Safety & Quality) program is offered as coursework by instruction to graduates in the discipline of food science/technology and other related disciplines such as microbiology, chemistry, biotechnology and public health. This program provides advance training in all aspects of food safety and quality within the context of food manufacturing and distribution settings.

Students will acquire advanced knowledge on food safety management, food legislation and international trade, risk analysis and traceability, halal production and other emerging areas which are closely related to the food industry at the national or international level. Graduates will develop the skills to address food safety and quality management systems.

The program provides study opportunity for working food professionals who want further specialization on food safety to enhance their ability to cope with the ever-changing requirement on food protection for their career advancement.

Throughout the program, students will explore and learn to critically evaluate issues raised by the enforcement of regulations and legislation relating to food. Upon completing the program, students will be able to obtain up-to-date knowledge on food safety and quality management of the national and international legislative trends from the sale, supply and production of foods.

MODE OF STUDY

Full-time and part-time

CURRICULUM STRUCTURE

Programme is structured in two (2) semesters for food science graduate and four (4) semesters for non-food science graduate. This programme is taught in English. MSFQ consists of compulsory, elective, pre-requisite course and a project.

Courses

Food Science Graduate

Non-Food Science Graduate

Core Courses

36 credits

36 credits

Elective Courses

4 credits

4 credits

Pre-requisite Courses

-

6 credits

Total

40 credits

46 credits

CORE COURSES

Code

Core Courses (36 Credit Hours)

Credit

FSQ60103

Food Legislation and International Trade

3

FSQ61103

Food Quality Management

3

FSQ62103

Food Safety Management and Auditing

3

FSQ63103

Microbial Foodborne Pathogens

3

FSQ64103

Interaction of Food Components During Processing

3

FSQ65102

Research Methodology

2

FSQ60203

Advance Food Analysis and Instrumentation

3

FSQ61203

Advance Food Toxicology

3

FSQ62203

Risk Assessment

3

FSQ63203

Halal Food Production

3

FSQ64203

Food Safety and Quality Assurance Seminar

3

FSQ65204

Research Project

4

ELECTIVE COURSES

Code

Elective Courses

Credit

FSQ60002

Tracebility in Food Supply Chain

2

FSQ61002

Consumer Perception and Preference

2

FSQ62002

Mananging Food Allergy and Intolerance

2

FSQ63002

Rapid Methods in Food Microbiology

2

FSQ64002

Managing Food Safety Crisis

2

FSQ65002

Socio-Economic Impact of Unsafe Food Supply

2

 

PRE-REQUISITE

Code

Pre-Requisite Courses

Credit

FSQ60102

Principles of Food Safety and Quality

2

FSQ61102

Advanced Food Preservation and Processing

2

FSQ62102

Food Chemistry and Analysis

2

 



ADMISSION REQUIREMENT

  • A Bachelor’s degree with minimum CGPA 2.50 (or equivalent) frominstitutions of higher learning recognized by University Senate; or
  • A Bachelor’s degree or equivalent not meeting CGPA of 2.50, can be accepted subject to a minimum of 5 years working experience in relevant field;
  • Local candidates must achieve credits in English at SPM level or have passed English courses at Diploma or Bachelor Degree level; and
  • International candidates must obtain a TOEFL score at least 550 or IELTS score of at least 6.