MASTER'S DEGREE BY COURSEWORK | FACULTY OF FOOD SCIENCE AND TECHNOLOGY
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MASTER'S DEGREE BY COURSEWORK

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.

 

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).

 

 

Download Brochure

 

MASTER IN FOOD TECHNOLOGY (MFT)


INTRODUCTION

Master in Food Technology (MFT) 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

 

 

 

Download Brochure (MFT)

 

MASTER IN FOOD SAFETY AND QUALITY ASSURANCE (MFS)


INTRODUCTION

Master in Food Safety and Quality Assurance (MFS) 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

 

 

 

Download Brochure (MFS)

 

MFT/MFS/MFFD LEARNING OUTCOMES

  PO PROGRAMME LEARNING OUTCOMES 
  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) RM1,425.00

RM2,475.00

Basic Fees (Second & Subsequesnt Semesters) RM1,175.00 RM2,225.00
Fees (Per Credit)

RM275.00 (MFT)

RM370.00 (MFS & MFFD)

RM500.00

 

  Fees for Local Student
  https://sgs.upm.edu.my/upload/dokumen/20210802102411TUITION_FEE_-_LOCAL_30.7.21_2.pdf
   
  Fees for International Student
  https://sgs.upm.edu.my/upload/dokumen/20210730105212TUITION_FEE_-_INTERNATIONAL_30.7.21.pdf
   
  Methods of Payment
 

1. Electronic Fund Transfer (From Outside Malaysia): 

https://sgs.upm.edu.my/current_students/study_costs_and_method_of_payment/electronic_fund_transfer_from_outside_malaysia-58077


2. Make Payment Direct Bank-in at CIMB Bank Berhad: 

https://sgs.upm.edu.my/current_students/study_costs_and_method_of_payment/make_payment_direct_bank_in_at_cimb_bank_berhad-58078


3. ONLINE - Make Payment via Cimb Clicks: 

https://sgs.upm.edu.my/current_students/study_costs_and_method_of_payment/online_make_payment_via_cimb_clicks-58079


4. ONLINE - Make Payment via JomPay: 

https://sgs.upm.edu.my/current_students/study_costs_and_method_of_payment/online_make_payment_via_jompay-58081

 

  For registration, please click Apply Now;
  Apply Now

 

  Contact Person:
   
 

Programme Coordinator MFT
Dr. Rozzamri bin Ashari
Office: C3-30, Third Floor, Food 4
Tel: 603-9769 8390
Email: rozzamri@upm.edu.my

   
 

Programme Coordinator MFS
Dr. Noor Azira binti Abdul Mutalib
Office: 140, First Floor, Food 1

Email: n_azira@upm.edu.my

   
 

Programme Coordinator MFFD
Prof. Dr. Faridah binti Abas
Office: C3-11, Third Floor, Food 4
Tel: 603-9769 8343
Email:
faridah_abas@upm.edu.my

   
  Nur Syafiqah Binti Noorhadi
Office: Level 1, Food 5
Tel: 603-9769 4584
Email: nur.syafiqah@upm.edu.my

 

Updated:: 23/01/2024 [lilytahnani]

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FACULTY OF FOOD SCIENCE AND TECHNOLOGY
Universiti Putra Malaysia
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