Bachelor of Science (Food Science and Technology)

NOTE: This course has been updated - please refer to the undergraduate handbook change register for details.

Course code: 3530 ~ Course abbreviation: BSc(FoodScTech) ~ Total credit points required: 144 ~ 3 years full-time, 6 years part-time ~ Managing faculty: Science

Study mode and course location

On-campus (Sunway)

Course description

The course provides specialist training in the physical, chemical and biological sciences as it relates to food science and technology. Students complete foundation science units at stage one, and specialist and elective units at stages two and three. Students also complete practical training via an industry placement.

Course objectives

Upon completion of this course, students will have knowledge of science across a range of science disciplines, with advanced knowledge and skills in a broad spectrum of areas relating to food science and technology. In addition, graduates will be equipped with skills and techniques related to the processing of agricultural raw materials, and will have a working knowledge of broad areas of application of food science and technology in industry.

Course structure

Students must complete 120 points of core units, a 6-point research project, and 18 points of elective units, with no more than 60 points of level one units overall. Elective units may be chosen from any faculty at the Sunway campus, including units offered for other science courses. In addition, prior to graduation, students must also complete an eight-week industrial placement.

Course requirements

Students must complete 144 points of studies in accordance with the requirements below:

Stage one

• BIO1011 Biology I
• BIO1022 Biology II
• BTH1802 Fundamentals of biotechnology
• CHM1011 Chemistry
• CHM1022 Chemistry
• SCI1020 Introduction to statistical reasoning
• two 6-point elective units

Stage two

• FST2800 Fundamentals of food science
• FST2810 Food Biochemistry
• FST2820 Human nutrition
• FST2830 Food microbiology and food safety
• FST2840 Food fermentation technology
• BTH2811 Bioprocess technology
• SCI2010 The practice and application of science
• one 6-point elective unit

Stage three

• FST3800 Food analysis
• FST3810 Food regulation and forensics
• FST3820 Food preservation and manufacturing
• FST3830 Functional foods
• FST3840 Strategic food management
• SCM3940 Food science project
• FST3850 Commercial fats and oils
• SCI3716 Laboratory and workplace management

The maximum time for completion of the course is 10 years, including intermissions.