Food Technology Undergraduate Programme Universiti Sains Malaysia

IFT Seal

IFT-Approved Undergraduate Program

Universiti Sains Malaysia’s School of Industrial Technology has the pleasure to announce that our Food Technology undergraduate program has been approved by the US-based Institute of Food Technologists (IFT). This is the first Food Technology undergraduate program in Malaysia with an IFT approval. More information on IFT-approved courses can be found at IFT.org.

 

Objectives of PPTI Food Technology Program

 Food Science involves studying the physical, biological, and chemical composition of food along with learning the fundamental concepts of food processing. Whereas, Food Technology involves practical application of ‘Food Science’ for preservation, processing, packaging, distribution, and safety to provide nutritious and wholesome food to the consumers (www.ift.org).

       Scientists involved in Food Science and Technology work either in academia or in industry with a main goal of improving the ‘quality and safety’ of foods in conjunction with developing novel food products to benefit consumers. Food researchers apply the latest advancement made in basic research, process engineering, packaging technology, and management techniques along the food production chain. Food researchers have varied expertise which involves basic research up to applied research. Their knowledge is wide and covers multi-disciplinary fields such as: microbiology, biotechnology, biochemistry, physics and food engineering. The basic research conducted by a Food scientist includes analyzing the composition of the raw food material (plant or animal based) such as: proximate composition, vitamins, nutrients, antinutrients, and investigating the interactions of these food components in food systems. The applied research aspect involves improving the quality and shelf life-of of the raw material which covers aspects of processing, preservation, packaging (canning, baking, drying, evaporation, pasteurization) as per the requirements of local government regulations and to fulfil the demands of dependent food industry to meet international standard.

       Our course at the Food Technology Division are specifically designed to provide adequate knowledge for the graduates with the intention of providing the major technological support to the food processing industry through application of their training and experience to convert raw food materials into quality food products efficiently with a minimal waste.

 

Courses Offered

Core Courses

  Introduction to Food Science and Technology
  Introduction to Food Engineering 
  Unit Operation In Food Processing 
  Food Chemistry 
  Biochemistry
  Nutrition
  Food Microbiology I & II
  Chemical Food Analysis
  Instrumental Food Analysis
  Processing Technology of Animal-Based Food Products 
  Food Processing Technology of Plant-Based food Products    
  Food Quality Management and Food Regulations
  Food Sensory Evaluation
  Food Product Development
  Food Safety

 

Elective Courses

  Physical Properties of Food
  Food Ingredient
  Management of Halal Food
  Industrial Waste Management
  Food Bioprocess Technology
  Food Packaging
  Product Primer Technology
  Enzyme Technology
  Post Harvest Technology of Fruits and Vegetables                     
  Functional Foods
  Food Borne Pathogens

 

Career Opportunities

Food scientists use the laws of science and engineering to produce, process, evaluate, package, and distribute foods. Food scientists may concentrate on basic research, product development, quality control, processing, packaging, labeling, technical sales, or market research. Food technologists are also involved in monitoring and developing new food products, as well as working together with production engineers to produce products with a consistent flavor, color and texture in large quantities. Food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. They may work in production or technical management. They check on food standards, laws, and safety. They look into sanitation, water supply, and waste management.

 

 

The Table below shows some examples career prospect for Food Technology graduates.

Job titles/options

General job title: Food technologist

  1. Technical: product development; process development; packaging technologist; quality analyst: quality assurance technologist

  2. Production: Production supervisor/executive/manager

  3. Commercial management: sales and marketing manager/executive; management trainee

  4. Training/teaching and development; government regulatory bodies

Typical Job responsibilities

Product development: converting an idea into a product that the consumer can safely enjoy.

Process development: taking a newly created product from the test kitchen into the factory and onto the production line where it will be manufactured at high volume with minimum alteration to the product specification.

Quality control or assurance: ensuring safety and quality of the product through all stages of production to final packaging.

Production: Ensuring smooth running of the manufacturing process, where different raw materials are transformed into finished products whilst maintaining the high quality and safety standards demanded by customer.

Marketing: Creating, maintaining and increasing of consumer demand for company’s products.

Typical Requirement

a) B.S. or B.Tech Degree in Food Science or Food Technology (or other technical degree).

b) Good interpersonal skills; self-starters who are eager to learn and implement; clear, logical thinking and communications; ability to think long term and strategically; problem solving ability; leadership ability; a team player.

Examples of some hiring companies

Nestle Products; Yeo hiap Seng; Golden Hope; Unilever; Kerry Ingredients; Gaban Spice; Ajinomoto; Chocolate Products; Four Season Foodstuff; Ace Canning; Seapack Food; Yuen Chun Industries; Ramly Food Processing; Saujana Fruitech; Q-Pack; Boh Plantations; Barkath Co-Ro Manufacturing; Premier Frozen Desserts; Scan Dairy and Food; Soon Soon Group of Companies; Swee Eng Foodstuff; Danisco Cultor; National Starch & Chemical; Malayan Sugar Manufacturing; Sceti Food Industries; Ideal Incentives; Wyeth (Malaysia); Hunza Marine; Hwa Tai Industries; SGS laboratories; Dewina Food Industries; F & N; Andersen Consulting; Neville-Clarke (M); SMIDEC; Packaging Research Centre; Research Institutions (e.g MARDI, SIRIM, Universities); Ministry of Health; MOSTE.