HOME | FACULTY OF FOOD SCIENCE AND TECHNOLOGY

Undergraduate

UPM is offering full time programmes to qualified candidates with STPM holder/equivalent, Matriculation/Foundation, Diploma holder/equivalent qualifications as UPM's Bachelor Degree entry requirement. In the meantime, SPM holder/equivalent qualification will be offered to Diploma programmes and Foundation for Agriculture Sciences.

Postgraduate

UPM offers more than 400 field of studies as an effort to transform Malaysia into a higher education excellence hub at the regional and international level. UPM always strives to produce well-balanced students from the aspects of academics and ethics. UPM at this time possesses the highest percentage of academic staff with PhD holders compared to other public institutions in Malaysia.

For details, please log on to

http://www.akademik.upm.edu.my/

http://www.food.upm.edu.my/Academic

h ttp://www.sgs.upm.edu.my/Programme Of Study

Please click on the link below for easy access :

ADK

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JUICE PROCESSING AND EQUIPMENT

Juice is a beverage enjoyed worldwide, prized for its refreshing taste and nutritional benefits. Being a critical sector within the food and beverage industry, juice processing converts fresh fruits and vegetables into consumable liquid products while preserving their nutritional and organoleptic properties. In designing a juice processing line, paramount considerations have consistently included ensuring product safety and enhancing quality, preserving nutritional value, facilitating consumer convenience and acceptance, and minimising production and operational costs. This article provides an overview of the juice production line, with an emphasis on the function and importance of the equipment involved.

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WORLD FOOD SAFETY DAY: SCIENCE IN ACTION

Inappropriate Food Names Tarnish National Culinary Identity

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INDUSTRIAL VISIT TO AJINOMOTO (MALAYSIA) BERHAD

A total of 59 Food Science & Technology students have visited monosodium glutamate (MSG) packaging and seasonings production zones at a newly built Ajinomoto facility. Students were guided by Ajinomoto representatives, Mr. Norazmi Mohamad and Mr. Bay to explore the food processing areas and visitors gallery. The tour was fully packed with information sharing, video presentations and observations on cutting-edge processing equipments at Ajinomoto.

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