Bachelor of Science (Honours) in Food Science Innovation at IMU University

Description

IMU’s Bachelor of Science (Honours) in Food Science Innovation is a future-ready programme created with the food industry, for the food industry. It blends classroom learning with a full year of real-world experience through our 2U1i work-based learning model, ensuring that students graduate with the assurance of being work-ready and employable.; Built on the values of S.I.H.A.T. (Sustainable, Innovative, Healthy, Affordable, Tasty), the programme inspires students to create smart, nutritious, and sustainable food solutions. Thanks to IMU’s solid foundation in healthcare, students will also learn how food connects to health and our planet.

Intake Month(s)

April, September

Application Fee RM 1,100.00

Refundable Deposit RM 1,000.00

Tuition Fee RM 137,700.00

Grand Total RM 139,800.00

Course Structure

General Chemistry
Organic Chemistry
Biological Science
Basic Mathematics and Statistics
Principles of Human Nutrition
Sustainability in Agriculture and Food Production
Critical Thinking in Innovation
Physics
Nutritional Biochemistry and Metabolism
Microbiology and Food Safety
Food Chemistry and Analysis
Food Characterisation
Formulation Technology and Sensory Evaluation
Foundation in Food Science
Social Responsibility

Research Method and Scientific Communication
Fundamentals of Entrepreneurship
Dietary Modification in Health and Diseases
Food Process Engineering and Technology
Food Preservation Technology
Food Regulations and Health Claim Substantiation in Food Science
Innovations in Functional Foods
Nutraceuticals and Supplements
Research Project
Food Quality Standard and Halal Management
Food Packaging Technology

Innovative Process Design and Development in Industry
Industrial Training

(Choose one) Elective Track 1(choose one): Food Security and Sustainable Nutrition for Food Science
Introduction to Land Use
Environment and Regenerative Agriculture
Sustainable Food System
Track 2: International Food Law
International Standard Setting Body
Introduction to National Food Control System
Track 3: Foundation of Sensory Science
Consumer Testing Methods
Applications of Sensory Science and Consumer Testing Principles
Track 4: Cereal and Legume Technology
Dairy Technology
Fat and Oil Technology

Entry Requirement

Minimum overall CGPA of 2.50, with a CGPA of 2.33 in at least two (2) subjects from Biology, and/or Chemistry, and/or Physics or Mathematics.

Minimum of CDD, including two subjects from Biology, and/or Chemistry, and/or Physics or Mathematics.

Minimum 5 credits (5Bs) including Biology and/or Chemistry and/or Physics / Mathematics

Successful completion of IMU Foundation in Science, Foundation in Biosciences, Foundation in Engineering, or equivalent, with an overall CGPA of 2.50, including a CGPA of 2.33 in at least two subjects from Biology, and/or Chemistry, and/or Physics or Mathematics.

Successful completion of a relevant Diploma in Science (including two Science subjects), or a Diploma in a related field with a minimum CGPA of 2.75. Candidates with a Diploma in a related field with a CGPA below 2.75 must have at least three years of relevant working experience in the same field.

Minimum ATAR 70 including 2 subjects from Biology and/or Chemistry and/or Physics / Mathematics)

Minimum 26 points including 2 subjects from: Biology and/or Chemistry and/or Physics / Mathematics

Successful completion of a relevant Bachelor Degree programme with CGPA 2.00

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