Master of Science (MSc) in Food Processing and Innovation
Kuala Lumpur, Malaysia
DURATION
1 up to 5 Years
LANGUAGES
English
PACE
Full time, Part time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Apr 2025
TUITION FEES
MYR 35,340 / per semester *
STUDY FORMAT
On-Campus
* international students: for full-time | malaysian students: for full-time: RM24020 and for part-time RM24620
Key Summary
Introduction
This new MSc program incorporates first-time innovation management in the food processing curricula. The purpose of the MSc Program in Food Processing and Innovation is to educate aspiring food entrepreneurs, government officials, and food industry professionals in the end-to-end value chain of food processing – from understanding the elements of food to starting a new venture for disrupting and enriching the food processing industry in Asia.
This program is aimed at graduates and professionals looking to build careers in the food processing industry. The course builds knowledge and understanding of how ingredients are developed and launched, from concept to completion. It is based on the expertise of staff working in areas including food processing, business development, packaging, food safety, legislation, and sustainability. Students also have the opportunity to undergo industrial projects at selected companies.
The Malaysian Food and Beverages (F&B) Industry is a fast-growing market that is known as one of the main contributors to the national account with revenues of around €22.12 billion in 2018, growing annually at a rate of 7.6%. The sector recorded an export value of €3.98 billion to over 200 countries and an import value of around €4.10 billion in 2018. There are over 8,000 establishments in Malaysia, mostly Small and Medium Enterprises. The majority of the processed food exports are edible products and preparations, cocoa and cocoa preparations, prepared cereals & flour preparations, margarine and shortening, and dairy products (final products) (Food and Beverages Industry Report, 2020).
Demand for the food manufacturing industry is parallel with the development of the nation as more diverse areas are explored, particularly during the tiring pandemic period. Therefore, the possibilities of careers are very wide. The industry is becoming more complex and sophisticated, and this means organizations are looking for better-trained people in many employment situations with relevant industry knowledge and all-round capabilities.
Admissions
Curriculum
Semester 1 / Year 1
- Research Methodology
- Advanced Food Quality and Analysis
- Advanced Food Processing and Innovation
- Project Proposal
- Elective 1
- Food Additive and Ingredients
Semester 2 / Year 1
- Innovation Technology and Entrepreneurship
- Food Safety, Law and Regulation
- Food Supply Chain, Traceability and Sustainability
- Elective 2
- Elective 3
- Elective 6 (Halal Regulation and Certification)
- Research Project 1
Semester 1 / Year 2
- Research Project 2
Elective Courses
- Food Packaging
- Nutrition and Health
- Consumer Behaviour
- Food Sales and Marketing
- Halal Regulation and Certification
Program Outcome
Program Educational Objectives (PEOs)
- PEO 1: Knowledgeable, competent, and innovative which will contribute toward the requirements of the human capital in the food processing industry
- PEO 2: Effective leaders with teamwork skills as well as verbal and non-verbal interpersonal communication skills
- PEO 3: Committed to the importance of lifelong learning and continuous improvement
- PEO 4: Professional, ethical, and socially responsible
- PEO 5: Capable of embarking on business and technopreneurs activities
Program Learning Outcomes (PLOs)
- PLO 1: Demonstrate in-depth and frontier knowledge and understanding in the field of food processing and innovation
- PLO 2: Critically and creatively apply knowledge in one or more fields to resolve complex disciplinary and practical problems
- PLO 3: Conduct credible problem-solving or investigation to resolve complex issues and questions in the field of food processing and innovation
- PLO 4: Conduct research or investigation with minimal supervision adhering to legal, ethical, professional, and sustainable practice
- PLO 5: Demonstrate leadership qualities through collaboration with peers and others
- PLO 6: Communicate and interact effectively with peers in the field of food processing and innovation as well as a general audience
- PLO 7: Select and use suitable digital and analytical tool techniques to resolve problems
- PLO 8: Demonstrate commitment to lifelong learning and personal development.
Career Opportunities
- Food Technologist
- Quality Management System Executive / Manager
- Project Manager
- Project planner
- Consultant
- Researcher
- Science officer
- Halal Executive
- Technopreneur
Program delivery
Duration
- Full Time: 1.5 years - 3 years
- Part-Time: 2 years - 5 years