PROGRAMME BY RESEARCH (MASTER/PHD)
FIELDS OF STUDY
M.Sc/PhD in Food Safety
The food production network is a very complex system in which the risk of hazards from foods is real. Therefore, the use and application of higher technical expertise is necessary in the food industry. The food industry is now adopting the farm-to-table food safety approach. There is an increased need for experts in food safety who are able to carry out monitoring and evaluation of microbiological, chemical and physical parameters for product safety. Studies in this field equip students with the relevant theories and technical knowledge to conduct research in the area of food safety. The student will be able to understand in more detail issues that include pathogen, chemical hazards, and GMO related to food safety. Students will be exposed to the latest information related to the status, determination and effect of processing, as well as the application of HACCP quality management and risk assessment of specific foods.
M.Sc/PhD in Food Science
The field of food science includes food chemistry and biochemistry, functional foods, food microbiology, food enzymes and other related fields. Students can select from a range of courses to meet individual needs and specialization preferences and undertake a research project within the area of food science which will include food enzymology, physico-chemical and functional properties of food carbohydrates, food lipids, food proteins and other polymers, flavour encapsulation, nutrition, functional foods, and food microbiology. Firm understanding in molecular interactions, food composition, interaction within foods, microorganism and its environment, and physico-chemical properties of food systems can be utilized in explaining the nutritional and quality changes of the foods.
M.Sc/PhD in Food Technology
This field offers challenging graduate courses and research to students who wish to upgrade their knowledge in food technology. Students will be exposed to current issues in the field and the programme allows students to focus their attention on food processing (thermal and non-thermal), food engineering (food process and equipment design), food nanotechnology, food product development, food packaging, super critical fluid extraction and post harvest technology.
M.Sc/PhD in Food Biotechnology
This field equips students with knowledge in relevant theories and technical know-how that would enable them to conduct research in food biotechnology. Students will be able to understand and discuss the importance of various biotechnology processes in the production of foods and food bioingredients, food bioprocessing, and analysis of food components, and also be able to apply the principles and concepts of the various technologies in their research. In addition, students will also acquire insight into the roles that modern biotechnology play in food security through the production of transgenic food or genetically modified foods, and in the improvement of food and food ingredients for the industry. The field also covers areas such as acceptance and trade of genetically modified foods, the law, regulations that regulate the use of biological catalysts, microorganisms, and plants (modified or otherwise) in food system, and other prevailing issues in the biotechnology-food relationship.
M.Sc/PhD in Food Management
This field offer a novel, dynamic and challenging experience to individuals aspiring to increase their knowledge and skills in food management . The field provides hands-on research opportunities for students to develop their skills. Students are allowed to carry out their research on various food management topics such as service quality, organisational culture, human resource management, service scape failure and associated recovery strategies, organisational efficiency, brand image, product development, food marketing, consumer behaviour, quality management, operation management and lean six sigma.
M.Sc/PhD in Food Service Management
This field of study is designed to prepare graduates for advanced careers in the food service and hospitality industries. This field also prepares candidates for teaching and research in the field of hospitality/food service such as college/university lecturers or hospitality field consultants. Related research areas are restaurant management, restaurant design and layout, menu planning, food culture, food tourism, culinary skills and gastronomy, cultural heritage, and sustainable food.
DOCTORAL DEGREE PROGRAMME (PhD)
1. The applicant should possess:
2. An applicant who is in the final semester of his Master study programme may be considered for a provisional admission provided that his latest CGPA or its equivalent to academic result satisfies the postgraduate programme admission requirements.
MASTERS DEGREE BY RESEARCH/BY COURSEWORK PROGRAMME
1. The applicant should possess:
2. An applicant who is in the final semester of his Bachelor study programme may be considered for a provisional admission provided that his latest CGPA or its equivalent to academic result satisfies the postgraduate programme admission requirements.
Updated:: 08/09/2021 [lilytahnani]
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UNIVERSITI PUTRA MALAYSIA