MASTER IN FUNCTIONAL FOOD DESIGN (MFFD)
INTRODUCTION
Master in Functional Food Design (MFFD) will not only give in-depth knowledge to students but also to produce professionals that could create and innovate food with specific functionality, henceforth promoting health, well-being and reducing the risk of maladies/disorders.
The program integrates experienced lecturers and expertise of the Faculty of Food Science and Technology with those who are highly skilled in the food industry.
The program is expected to be offered on October 2023/2024.
AIMS
Students will be trained to invent and innovate functional foods with specific health benefits that are in high demand nowadays.
OBJECTIVES
To produce expertise that are:
- Knowledgeable and technically skilled in contributing to the development of functional food and product design.
- Able to solve current issues in the area of functional food design parallel to the globalization.
- Able to do research in functional food design creatively, innovatively together with ethics in order to promote health.
CURRICULUM
- The program is structured in three (3) semesters (1 ½ years) or maximum of six (6) semesters (3 years)
- MoFFD consists of Core Course, Elective Course and a Dissertation.
- The student must complete at least a minimum of forty-two (42) credits to graduate.
- Classes are conducted in English and scheduled after office hours (6.30 pm - 9.30 pm).
MASTER IN HALAL FOOD MANUFACTURING MANAGEMENT (MHalal)
INTRODUCTION
Master in Halal Food Manufacturing Management (MHalal) program emphasizes in producing professionals with in-depth knowledge and excellent skill in halal food manufacturing management area, henceforth fulfilling the need of halal industry and contributes to community well-being.
The program integrates experienced lecturers and experts of the Faculty of Food Science and Technology with those that are highly skilled from the related food industries, agencies and research institutes.
AIMS
In this exciting and emerging field of study, elements of ethic and integrity are incorporated in all courses which are crucial in halal food industries. The students will be trained to apply the knowledge and skill in managing halal food operation and processing from farm to fork. Additionally, the students will also be involved in evaluating issues and solving problems related to halal food manufacturing management.
OBJECTIVES
To produce professionals that are:
- Knowledgeable and highly skilled in halal food manufacturing management
- Able to conduct research and implement life-long learning in halal food manufacturing management
- Able to contribute to sustainable development and community well-being in halal food manufacturing management.
CURRICULUM
The program is structured in three (3) semesters (1 ½ years) or maximum of six (6) semesters (3 years)
Lectures will be delivered in English on Monday to Friday after office hours, starting from 6.30 PM to 9.30 PM.
MASTER OF FOOD TECHNOLOGY (MoFT)
INTRODUCTION
Master of Food Technology (MoFT) is a postgraduate programme by coursework that has all the necessary components to offer those passionate about the food industry an opportunity for a rewarding career. Its main aim is to provide students with a profound understanding of the food industry.
AIMS
- Emphasises on the current development relating to sustainable food processing technology in food industries, national and international levels
- Will produce human capital that are able to fulfil the job market expectation, become national aspiration, be versatile and be competitive
OBJECTIVES
- To produce graduates who are critical and analytical in thinking with strong knowledge grasp in food technology area with emphasis on food processing and engineering for supporting continued advancement of food industry in Malaysia
- Curriculum in this programme emphasizes on both theoretical and practical aspects where critical thinking, lifelong learning, ethics and professional morals, communication skills, and leadership and teamwork skills are parts of the important learning system. Students are required to prepare a dissertation and present scientific findings in the form of seminar and scholarly writing
- Course contents are formed in parallel with latest development in food technology involving knowledge application such as food innovations, food process and plant design, current technology in food processing food engineering and processing
CURRICULUM
- Structured in three semesters (1 year) for students without prerequisite course and four semester (1 ½ years) for students with prerequisite course.
- Taught in English.
- Student must complete at least 41 credits to graduate which covers: 35 credit hours of compulsory courses (including 6 credit hours of Dissertation) and 6 credit hours of elective courses.
- All classes are conducted after office hours (6.30pm-9.30pm) on weekdays. Lab sessions will be held on Saturdays 9.00 am – 12.00 pm (Semester 2).
| |
Compulsory Courses |
29 credits |
| |
Electice Courses |
6 credits |
| |
Dissertation |
6 credits |
| |
Total |
41 credits |
MASTER OF FOOD SAFETY AND QUALITY ASSURANCE (MoFS)
INTRODUCTION
Master of Food Safety and Quality Assurance (MoFS) is a postgraduate programme aims to provide profound knowledge through integrated approach, which will benefit both government and food industry and related stakeholders. Understanding the sound science behind food safety will ensure food produced is free from harmful biological, chemical and physical contaminants thus contribute to customer satisfaction and confidence.
AIMS
- Emphasises on extensive training in the area of food safety and quality assurance to produce human capital that will mobilise the local food industry
- Will produce human capital that are able to fulfil the job market expectation, become national aspiration, be versatile and be competitive
OBJECTIVES
- To produce graduates who are critical and analytical in thinking with strong knowledge grasp in food science area with emphasis on food safety and quality assurance for supporting continued advancement of food industry in Malaysia
- Curriculum in this programme emphasizes on both theoretical and practical aspects where critical thinking, lifelong learning, ethics and professional morals, communication skills, and leadership and teamwork skills are parts of the important learning system. Students are required to prepare a dissertation and present scientific findings in the form of seminar and scholarly writing
- Course contents are formed in line with latest development in food science involving knowledge application such as food innovations, food safety toxicology, current technology in food diagnostic as well as practiced food safety standard and regulation
CURRICULUM
- Structured in three semesters (1 1/2 year) for students without prerequisite course and four semester (2 years) for students with prerequisite course.
- Taught in English.
- Student must complete at least 42 credits to graduate which covers: 36 credit hours of compulsory courses (including 6 credit hours of Dissertation) and 6 credit hours of elective courses.
- All classes are conducted after office hours (6.30pm-9.30pm) on weekdays. Lab sessions will be held on Saturdays 9.00 am – 12.00 pm (Semester 2).
| |
Compulsory Courses |
30 credits |
| |
Electice Courses |
6 credits |
| |
Dissertation |
6 credits |
| |
Total |
42 credits |
MoFT/MoFS LEARNING OUTCOMES
| |
PO |
LEARNING OUTCOMES PROGRAMME |
| |
PO1 |
Demonstrate mastery of knowledge in the relevant field |
| |
PO2 |
Apply practical skills in the relevant field |
| |
PO3 |
Generate solutions to problems using scientific and critical thinking skills |
| |
PO4 |
Demonstrate leadership qualities through communicating and working effectively with peers and stakeholders |
| |
PO5 |
Relate ideas to societal issues in the relevant field |
| |
PO6 |
Conduct research with minimal supervision and adhere to legal, ethical and professional codes of practice |
| |
PO7 |
Manage information for lifelong learning |
ADMISSION REQUIREMENTS
MASTER’S DEGREE BY COURSEWORK PROGRAMME
The applicant should possess:
- A Bachelor's degree in the field or related fields with a minimum CGPA of 2.750 or equivalent as accepted by the UPM Senate; or
- A Bachelor's degree in the field or related fields with CGPA of 2.500-2.749 can be accepted subject to rigorous internal assessment by the faculty; or
- A Bachelor's degree in the field or related fields or equivalent with CGPA 2.000-2.499 can be accepted subject to rigorous internal assessment by the faculty.
- Candidates without a related qualification in the field/s or working experience in the relevant fields must undergo appropriate prerequisite courses determined by the faculty and meet the minimum CGPA.
- An international applicant must obtain at least one of the following (validity period should not be more than five years):
- A minimum score of 550 for TOEFL Paper-based Test; or
- Band 6.0 for IELTS (Academic Version); or
- 79-80 for TOEFL Internet-based Test; or
- 213 for the TOEFL Computer-based Test; or
- Level 109 for CIEP or their equivalent.
- TOEFL ITP is not acceptable. The validity period should not be more than five years.
- Candidates with Accreditation of Prior Experiential Learning (APEL) qualification is also accepted.
- 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.
FEES
| |
Fees |
Local Student |
International Student |
| |
Basic Fees (First Semester) |
RM1,350.00 |
RM2,400.00
|
| |
Basic Fees (Second & Subsequesnt Semesters) |
RM1,100.00 |
RM2,150.00 |
| |
Fees (Per Credit) |
RM275.00 |
RM500.00 |
| |
For registration, please click Apply Now; |
| |
 |
Updated:: 05/04/2023 [lilytahnani]
MEDIA SHARING
.jpg)
