{"id":7267,"date":"2023-02-02T12:32:42","date_gmt":"2023-02-02T04:32:42","guid":{"rendered":"http:\/\/www.ukm.my\/siswazahfst\/?page_id=7267"},"modified":"2025-06-23T08:36:27","modified_gmt":"2025-06-23T00:36:27","slug":"food-science-v2","status":"publish","type":"page","link":"https:\/\/www.ukm.my\/siswazahfst\/food-science-v2\/","title":{"rendered":"Food Science v2"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"7267\" class=\"elementor elementor-7267\" data-elementor-settings=\"{&quot;ha_cmc_init_switcher&quot;:&quot;no&quot;}\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3a87c96f elementor-section-full_width elementor-section-height-min-height elementor-section-height-default elementor-section-items-middle\" data-id=\"3a87c96f\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-642eb32e\" data-id=\"642eb32e\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3047e156 elementor-widget elementor-widget-heading\" data-id=\"3047e156\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">MASTER IN FOOD SCIENCE\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-71f17c88 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"71f17c88\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-1619da6a\" data-id=\"1619da6a\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-36d93df5 elementor-widget elementor-widget-spacer\" data-id=\"36d93df5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1249e07 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1249e07\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-4bb68c04\" data-id=\"4bb68c04\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-20d8c4a8 elementor-widget elementor-widget-text-editor\" data-id=\"20d8c4a8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-size: 14pt; font-family: georgia, palatino, serif; color: #000000;\">The Master in Food Science by coursework program is designed to produce graduates with advanced knowledge and skills in various aspects of food science. Core courses provide in-depth understanding of food properties, safety, and quality; develop critical research skills essential for addressing current issues in the food industry; as well as provide exposure to operational aspects. In addition, a wide range of elective courses allows students to tailor their studies according to their interests and career goals. These electives support specialization in areas such as innovation, public health, and specialized food product development. Overall, the program equips students with the knowledge and expertise needed to meet the challenges of an increasingly complex and global food industry.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-52a0a703\" data-id=\"52a0a703\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-57af74d9 ekit-equal-height-enable elementor-widget elementor-widget-elementskit-image-box\" data-id=\"57af74d9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"elementskit-image-box.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"ekit-wid-con\" >\n            <div class=\"elementskit-info-image-box ekit-image-box text-center style-modern\" >\n\n                \n                <div class=\"elementskit-box-header image-box-img-center\">\n\n                    <img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.ukm.my\/siswazahfst\/wp-content\/uploads\/2023\/02\/DrArnida-150x150.jpeg\" class=\"attachment-thumbnail size-thumbnail wp-image-7311\" alt=\"\" \/>\n                <\/div>\n                \n                <div class=\"elementskit-box-body ekit-image-box-body\">\n                    <div class=\"elementskit-box-content ekit-image-box-body-inner\">\n                                                <h3 class=\"elementskit-info-box-title\">\n\n                        Dr. Arnida Hani Teh\n                        \n                    <\/h3>\n                                                            <div class=\"elementskit-box-style-content\">\n                        Programme Coordinator<br>\narnida@ukm.edu.my                    <\/div>\n                                    <\/div>\n\n                            <\/div>\n            <\/div>\n    <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-45d6670 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"45d6670\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5273d98\" data-id=\"5273d98\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c17d30a elementor-align-center elementor-widget elementor-widget-button\" data-id=\"c17d30a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-md\" href=\"https:\/\/join.ukm.my\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Apply Now<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-706cf3c9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"706cf3c9\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-45ee54d1\" data-id=\"45ee54d1\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c48b0a2 elementor-widget-divider--view-line_icon elementor-view-default elementor-widget-divider--element-align-center elementor-widget elementor-widget-divider\" data-id=\"c48b0a2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t\t<div class=\"elementor-icon elementor-divider__element\">\n\t\t\t\t\t<i aria-hidden=\"true\" class=\"fas fa-star\"><\/i><\/div>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-435754fa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"435754fa\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;_ha_eqh_enable&quot;:false}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-377695e0\" data-id=\"377695e0\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-77dfbdac elementor-tabs-alignment-stretch elementor-widget__width-initial elementor-tabs-view-horizontal elementor-widget elementor-widget-tabs\" data-id=\"77dfbdac\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"tabs.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-tabs\">\n\t\t\t<div class=\"elementor-tabs-wrapper\" role=\"tablist\" >\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-2011\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"true\" data-tab=\"1\" role=\"tab\" tabindex=\"0\" aria-controls=\"elementor-tab-content-2011\" aria-expanded=\"false\">Programme Structure<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-2012\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"2\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2012\" aria-expanded=\"false\">Course Synopsis<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-2013\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"3\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2013\" aria-expanded=\"false\">Entry Requirement<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-2014\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"4\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2014\" aria-expanded=\"false\">Career Prospect<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-2015\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"5\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2015\" aria-expanded=\"false\">Tuition Fees<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"elementor-tabs-content-wrapper\" role=\"tablist\" aria-orientation=\"vertical\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"true\" data-tab=\"1\" role=\"tab\" tabindex=\"0\" aria-controls=\"elementor-tab-content-2011\" aria-expanded=\"false\">Programme Structure<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-2011\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"1\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-2011\" tabindex=\"0\" hidden=\"false\"><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\"><strong>Study Duration<br \/><\/strong>Minimum 2 semesters (1 year)<\/span><br \/><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Maximum 4 semesters (2 years)<\/span><\/p><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\"><strong>Intake<br \/><\/strong>Intake \u2013 2 times a year (March &amp; October)<\/span><br \/><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">*subjected to 每日大赛app academic calendar<\/span><\/p><table style=\"border-collapse: collapse; width: 97.7606%; height: 346px;\"><tbody><tr style=\"border-style: ridge; border-color: #f5f0f0;\"><td style=\"width: 4.41425%; text-align: center; height: 24px;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Semester<\/span><\/td><td style=\"width: 9.324%; text-align: center; height: 24px;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Course Type<\/span><\/td><td style=\"width: 21.3618%; height: 24px; text-align: center;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Code and Name of Courses<\/span><\/td><td style=\"width: 10.191%; text-align: center; height: 24px;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Total Credit<\/span><\/td><\/tr><tr style=\"border-style: ridge; border-color: #f5f0f0;\"><td style=\"width: 4.41425%; text-align: center; height: 132px;\" rowspan=\"2\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">I<\/span><\/td><td style=\"width: 9.324%; text-align: center; height: 84px;\"><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Core Course<\/span><\/p><\/td><td style=\"width: 21.3618%; text-align: center; height: 84px;\"><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STPD6024\u00a0 Research Methodology<\/span><\/p><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6113\u00a0 Advanced Food Microbiology<\/span><\/p><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6112\u00a0 Research Methodology in Food Science<\/span><\/p><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6012\u00a0 Advanced Food Analysis Methods<\/span><\/p><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6123\u00a0 Advanced Food Chemistry<\/span><\/p><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6973\u00a0 Research Project I<\/span><\/p><\/td><td style=\"width: 10.191%; text-align: center; height: 84px;\"><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">17<\/span><\/p><\/td><\/tr><tr style=\"border-style: ridge; border-color: #f5f0f0;\"><td style=\"width: 9.324%; text-align: center; height: 48px;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Elective Course<\/span><\/td><td style=\"width: 21.3618%; text-align: center; height: 48px;\"><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6133\u00a0 Food and Nutrition Security<\/span><\/p><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6712\u00a0 Food and Nutritional Toxicology<\/span><\/p><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6052\u00a0 Cocoa and Chocolate Confection Technology<\/span><\/p><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6212\u00a0 Halal Food Technology<\/span><\/p><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6152\u00a0 Nutrition, Food and Health<\/span><\/p><\/td><td style=\"width: 10.191%; text-align: center; height: 48px;\"><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">3<\/span><\/p><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">(choose any course offered)<\/span><\/p><\/td><\/tr><tr style=\"border-style: ridge; border-color: #f5f0f0;\"><td style=\"width: 4.41425%; text-align: center; height: 180px;\" rowspan=\"2\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">II<\/span><\/td><td style=\"width: 9.324%; text-align: center; height: 132px;\"><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Core Course<\/span><\/p><\/td><td style=\"width: 21.3618%; text-align: center; height: 132px;\"><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6243\u00a0 Food Safety Management<\/span><\/p><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6323\u00a0 Food Processing Operations<\/span><\/p><p style=\"text-align: left;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6986\u00a0 Research Project II<\/span><\/p><\/td><td style=\"width: 10.191%; text-align: center; height: 132px;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">12<\/span><\/td><\/tr><tr style=\"border-style: ridge; border-color: #f5f0f0;\"><td style=\"width: 9.324%; text-align: center; height: 48px;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Elective Course<\/span><\/td><td style=\"width: 21.3618%; height: 48px;\" width=\"185\"><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6033\u00a0 Science of Fats and Oils<\/span><\/p><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6173\u00a0 Food Carbohydrate Innovation<\/span><\/p><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6732\u00a0 Food Packaging and Shelf Life<\/span><\/p><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">STKM6023\u00a0 Protein Product Technology<\/span><\/p><\/td><td style=\"width: 10.191%; text-align: center; height: 48px;\"><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">8<\/span><\/p><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">(choose any course offered)<\/span><\/p><\/td><\/tr><tr style=\"border-style: ridge; border-color: #f5f0f0;\"><td style=\"width: 35.1%; text-align: center; height: 10px;\" colspan=\"3\"><p><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Total Credit<\/span><\/p><\/td><td style=\"width: 10.191%; text-align: center; height: 10px;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">40<\/span><\/td><\/tr><\/tbody><\/table><\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"2\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2012\" aria-expanded=\"false\">Course Synopsis<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-2012\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"2\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-2012\" tabindex=\"0\" hidden=\"hidden\"><p><strong>STPD6024 Research Methodology<\/strong><br \/>This course provides guidance in planning, implementing and succeed in a scientific research. Students are introduced to the science philosophy and ethics necessary to be adopted by researchers. Students are given exposure to determine and manage risks in scientific research. Apart from that, issues and rules related to research such as intellectual property, copyright, plagiarism etc. will be discussed. Subsequently, students are guided to plan their research and prepare a research proposal. For this, students are trained with techniques in information search both manually and on-line, identifying issues and research objectives, planning research and experimental design within their period of study. Students are required to prepare their research proposal according to the format and making sure that it is free from plagiarism by introduction of plagiarism checker system. Students are given the opportunity to present their proposal in a seminar and defend them. Students will be evaluated based on written and oral presentation of the research proposal, and final examination.<\/p><p><strong>STKM6113 Advance Food Microbiology<\/strong><br \/>This course critically discusses the scientific aspects of microbial contamination in food,\u00a0including the physiological and biochemical characteristics of such microorganisms,\u00a0and fermentation technology that highlights the aspects of automation, in line with\u00a0the concept of the 4th industrial revolution. The mechanism of toxin production by\u00a0microorganism that cause food poisoning, infection or intoxication will also be\u00a0discussed. Rapid and advanced methods for the detection of microorganisms, issues of\u00a0emergence of foodborne diseases and legislation related to food microbiology will be\u00a0collaboratively discussed. The principles and use of predictive microbiology during food\u00a0preservation and microbiological risk assessment (MRA) for the control of food\u00a0pathogens will be introduced. In addition, topics related to gut microbiota including\u00a0probiotics, techniques in food bioprocess and biotechnology using bioreactors and\u00a0genetically modified microorganisms will also be studied.<\/p><p><strong>STKM6112 Research Methodology in Food Science<\/strong><br \/>This course discusses the application of basic principles of experimental design in food\u00a0science which include single and multi factor experiments. Discussion will include\u00a0different types of experimental design and steps to conduct it including randomization\u00a0and replication. This will be followed with discussion on the basic methods of data\u00a0analysis such as t test, ANOVA and means comparison test. Students will also learn\u00a0how to discuss and report experimental findings.<\/p><p><strong>STKM6012 Advanced Food Analysis Methods<\/strong><br \/>This course discusses the current trends in food analysis methods using latest\u00a0instruments for innovative research in food science, supporting the needs of Industrial\u00a0Revolution 4.0. The topics to be discussed include sample preparations, and\u00a0physicochemical characterisation of food samples. Preparative chromatography, flash\u00a0chromatography and ultrafiltration methods will be introduced as methods for sample\u00a0preparations. In terms of sample characterisation, latest instruments including FTIR,\u00a0LC-MS\/ToF and NMR will be discussed collaboratively. Metabolomics and<br \/>chemometrics analysis methods will also be introduced. Selection of suitable\u00a0instruments appropriate to the research or samples studied will be highlighted, in order\u00a0for students to be able to critically identify the correct instruments to be used for\u00a0solving research problems. Students will be performing hands-on practical on selected\u00a0instruments. Innovative and latest applications in analysis methods will be unveiled\u00a0using the latest findings based on high-impact journals, as well as sharing by experts\u00a0of these latest instruments.<\/p><p><strong>STKM6123 Advance Food Chemistry<\/strong><br \/>This course will critically discuss the topics associated with the major and minor food\u00a0components including protein, carbohydrate, lipid, water, enzyme, flavour, vitamins\u00a0and minerals pertaining to the chemistry and biochemistry, giving special emphasis on\u00a0appropriate instrumental analytical techniques to determine and monitor\u00a0physicochemical properties. Protein chemistry will be discussed on interaction of\u00a0protein-water, protein-protein, protein-starch and protein-metal and their importance\u00a0in food processing. Protein modification technology will also be discussed<br \/>collaboratively and effectively. Carbohydrate chemistry will cover detailed discussion\u00a0on the structure-function relationship, modification and application in food industries.\u00a0Lipid chemistry will cover topics such as the production of fats, classification of lipid,\u00a0value added products, polymorphism, fat oxidation, oxidation, effects of processing\u00a0towards lipid and use of lipid in food systems. Fat and oil analysis techniques as well\u00a0as their applications for problem solving in industry will also be discussed.<\/p><p><strong>STKM6243 Food Safety Management<\/strong><br \/>Food quality control, total quality management (TQM) and food safety management\u00a0in current food industry will be discussed. Students will be exposed to the elements of\u00a0organization management which are required to develop and administer a product\u00a0quality assurance system. An effective quality assurance system is required to produce\u00a0a good and safe product which can meet national and international standards. Good\u00a0Manufacturing Practice, Halal food, Hazard Analysis and Critical Control Point\u00a0(HACCP), FSSC 22000 and SQF system will be discussed based on case studies. The\u00a0development and administration of the regulations and rules pertaining to quality and\u00a0safety systems will be covered in this course.<\/p><p><strong>STKM6323 Food Processing Operations<\/strong><br \/>This course critically discusses the current trends in food processing technologies. This course\u00a0focuses on the technical aspects of processing including theoretical aspects, equipment\u00a0preparation, and application of such processing technologies in the food industry. Among the\u00a0food processing technologies that will be discussed include the basics of process dynamics and\u00a0control, extrusion, food sensors, high-pressure processing, and non-thermal processing.\u00a0Students will also be involved in several practical sessions on developing certain processes.<\/p><p><strong>STKM6133 Food and Nutrition Security<\/strong><br \/>In this course, the trends in population demographics and their effects on food\u00a0demand, distributional issues (such as issues with affordability and accessibility), food\u00a0supply (availability), the impact of technology and climate change, and the significance\u00a0of trade for food availability and as a stabilisation mechanism will be covered. Different\u00a0aspects of food security will also be exposed and debated.<\/p><p><strong>STKM6712 Food and Nutritional Toxicology<\/strong><br \/>This course will provide exposure to the general and applied concepts in food\u00a0toxicology and nutrition. Emphasis is given to toxins in food, their effect on nutrition,\u00a0and interaction with bio transformation. Students are also exposed to matters related\u00a0to food supply chain, food safety and current issues in food toxicology and nutrition.<\/p><p><strong>STKM6052 Cocoa and Chocolate Confection Technology<\/strong><br \/>This course covers a comprehensive and scientific understanding of the post-harvest\u00a0processing of cocoa which involves important processes such as fermentation and\u00a0roasting. For example, the chemical changes that occur during the fermentation\u00a0process to produce the final chocolate flavoring precursors will be discussed. Next how\u00a0these flavoring precursors interact as a result of the Maillard reaction is also revealed.\u00a0Chocolate and cocoa confectionery production technology will also be discussed.\u00a0Students will be exposed to the importance and interactions of ingredient components\u00a0and additives that will affect the physicochemical and sensory properties of the\u00a0product. In this course, students will carry out a collaborative hands-on project to\u00a0improve their mastery of important factors in cocoa processing and the production of\u00a0chocolate products in an innovative and creative way.<\/p><p><strong>STKM6212 Halal Food Technology<\/strong><\/p><p>This course discusses various aspects of processed food production and catering\u00a0services \/ halal catering in relation to the 4th industrial revolution concept. Among the\u00a0focus areas are the Shariah and Legal Fatwa, guidelines and standards for halal food\u00a0production and control in accordance with MS1500: 2019 (third revision) and the\u00a0Malaysian Halal Certification Procedure Manual (MPPHM), the development of halal quality systems, certification and usage of the official halal logo, halal audit, non-conformance report will be emphasized. The legal aspects of food, acts and regulations related to halal food at national and global levels are also discussed. Various issues which focus on halal food technology towards ingredients and food additives such as kod E, gelatin, blood plasma, transglutaminase (TGase), alcohol, genetic modified organism (GMO), cultured meat and others are also discussed. Development of meat-based technology; various ingredients and halal food additives; and advanced molecular techniques to detect porcine DNA based on methods of polymerase chain reaction (PCR), Next Generation Sequencing (NGS), real-time PCR, southern-hybridization PCR and detection based on protein are also emphasized.<\/p><p><strong>STKM6152 Nutrition, Food and Health<\/strong><\/p><p>This course will discuss the relationship between nutrition, health, and food.\u00a0Nutritional management and effective food consumption control are essential for\u00a0optimum health. A healthy diet is crucial for good health and nutrition, where it\u00a0protects against numerous chronic noncommunicable diseases, such as heart disease,\u00a0diabetes, and cancer. A healthy diet encompasses a combination of different foods. Consuming a variety of foods and consuming less salt, sugars, and saturated and trans-fats, are essential for healthy diet.<\/p><p><strong>STKM6033 Science of Fats and Oils<\/strong><br \/>This course discusses fat and oil processing to produce value added products. These\u00a0include fractionation, hydrogenation, transesterification, production of emulsifiers\u00a0(DAG, MAG) and specialty fats (structured lipids), which can be applied and to solve\u00a0industrial problems. In addition, polymorphic characteristics of fats and oils and the\u00a0physico-chemical changes in fats and oils for example when subjected to heat or\u00a0oxidation will also be discussed collaboratively. Students will also be exposed to how\u00a0innovative and creative manipulation of lipid\u2019s structure can make it useful in different\u00a0applications such as structured lipid, lipid-based emulsifiers, and lipid-based fat\u00a0replacers. Lipid digestion will also be discussed. Innovative and up-to-date applications\u00a0of fats and oils will be unveiled using the latest findings based on high-impact journals\u00a0either through discussions in lectures, or by individual or collaborative assignments.<\/p><p><strong>STKM6173 Food Carbohydrate Innovation<br \/><\/strong>This course discusses several aspects of carbohydrate innovation in food processing aimed at producing value-added food products. The discussion begins with an introduction to the importance of carbohydrates in food products as well as the relationship between structure and its properties in providing value in terms of taste, texture, and function. Innovations for several important carbohydrates in food such as starch, cellulose, glucans, pectin, sugar alcohols, fructans and inulin, chitin, and chitosan as well as carbohydrates from microbial and marine algae will be discussed in depth. Emphasis will be given from the aspects of source, preparation process,\u00a0modification technology, structure and properties of the carbohydrates produced. For\u00a0each of these carbohydrates, its application in various food products such as in bread\u00a0production, dairy, beverages, confectionery, frozen food, and food packaging will be\u00a0discussed comprehensively. At the end of this course, students will have the\u00a0opportunity to propose innovations and applications of sustainable and commercially\u00a0value-added carbohydrate food products.<\/p><p><strong>STKM6732 Food Packaging and Shelf Life<br \/><\/strong>This course covers the critical and scientific discussion of food packaging techniques.\u00a0Consequently, aspects related to food degradation and reaction rates, shelf life and\u00a0shelf life prediction will be instructed theoretically and practically. The course scope\u00a0will collaboratively and effectively deliberate on the issues, trends and challenges faced\u00a0by the food industries regarding food packaging in terms of safety and enforcement.\u00a0Also, the safety and pollution of packaging materials will also be covered. The students\u00a0will be exposed to the latest technologies evolving in food packaging industries\u00a0including edible food packaging, biodegradable packaging, active packaging and\u00a0smart packaging.<\/p><p><strong>STKM6023 Protein Product Technology<br \/><\/strong>This course discusses the scientific and technological aspects of animal, plant and\u00a0microbial protein. Emphasis will be given to animal protein technology and innovation\u00a0especially on meat, milk and eggs. The scientific aspects include microbial quality,\u00a0chemical, biochemical and the physical properties of these proteins. Technological\u00a0aspects include meat, milk and egg-based product processing technology with relation\u00a0to the 4th industrial revolution concept. The production and usage of side products\u00a0such as fats, leather, egg shells, whey and lactose will also be discussed collaboratively.\u00a0Besides, protein technology from plant and microbial (single cell protein) based will\u00a0also be discussed with focus on vegetarian \/ vegan consumers.<\/p><p><strong>STKM6973 Research Project I<\/strong><br \/>This course aims to expose students to the nature of research by training the students\u00a0to study a specific research topic in the studied programme, either food science or\u00a0nutrition. Students are required to conduct a systematic information search and need\u00a0to deeply understand the essence of the methodology and literature review conducted.\u00a0At the end of the semester, students are required to submit the research report of\u00a0chapters 1-3, which comprises of research introduction, literature review and\u00a0methodology for an evaluation.<\/p><p><strong>STKM6986 Research Project II<\/strong><br \/>This course is the second phase of a research project in which the students will gain\u00a0experience in conducting research in a specific area that has been selected during the\u00a0Research Project I course. Research to be performed on a hands-on basis includes\u00a0laboratory or community survey, observing and analyzing data. The results of the\u00a0research will be reported in the form of a dissertation according to the format outlined\u00a0by 每日大赛app, which then needs to be presented and defended in an oral examination.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"3\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2013\" aria-expanded=\"false\">Entry Requirement<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-2013\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"3\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-2013\" tabindex=\"0\" hidden=\"hidden\"><ul><li><span style=\"font-family: georgia, palatino, serif;\">Bachelor\u2019s Degree in relevant field with minimum CGPA 2.50 or equivalent, from any institutions of higher learning\u00a0 recognized by the 每日大赛app Senate;\u00a0<strong>or<\/strong><\/span><\/li><li><span style=\"font-family: georgia, palatino, serif;\">Bachelor\u2019s Degree in relevant field with minimum CGPA 2.00 \u2013 2.49 or equivalent, with minimum of 5 years working experience or research project in relevant field. Proof of the working experience of a foreign candidate should be acknowledge by the embassy of the respective country;\u00a0<strong>or<\/strong><\/span><\/li><li><span style=\"font-family: georgia, palatino, serif;\">Fulfill Accreditation of Prior Experiential Learning (APEL A) for local candidates only:<\/span><ul><li><span style=\"font-family: georgia, palatino, serif;\">should be more than 30 years of age in the year of application; and<\/span><\/li><li><span style=\"font-family: georgia, palatino, serif;\">possess at least STPM or diploma in relevant field or other equivalent qualification recognized by the Government of Malaysia and approved by the 每日大赛app Senate; and<\/span><\/li><li><span style=\"font-family: georgia, palatino, serif;\">possess\u00a0a certificate of MQA APEL with MQF Level 7<\/span><\/li><\/ul><\/li><li>An international student shall obtain minimum results of either<ul><li>TOEFL iBT score 46 <strong>or<\/strong><\/li><li>IELTS band 5.5 <strong>or<\/strong><\/li><li>PTE score 51 <strong>or <\/strong><\/li><li>CEFR band B2 <strong>or<\/strong><\/li><li>MUET band 4 <strong>or<\/strong><\/li><li>Higher Education English Test (HEET) score 7 <strong>or<\/strong><\/li><li>An international student who comes from a country where English is the official language, or\u00a0who has obtained academic qualifications from any institution of higher learning that uses English as the medium of instruction may be exempted from the requirement for HEET \/ TOEFL \/ IELTS)<\/li><\/ul><\/li><\/ul><\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"4\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2014\" aria-expanded=\"false\">Career Prospect<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-2014\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"4\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-2014\" tabindex=\"0\" hidden=\"hidden\"><ol><li>Food Technologist Officer<\/li><li>Lecturer<\/li><li>Research Officer<\/li><li>Quality Officer<\/li><li>Scientist<\/li><\/ol><\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"5\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2015\" aria-expanded=\"false\">Tuition Fees<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-2015\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"5\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-2015\" tabindex=\"0\" hidden=\"hidden\"><div class=\"header\"><h2 class=\"title\">Local<\/h2><\/div><div class=\"eael-pricing-tag\"><span class=\"price-tag\"><span class=\"original-price\"><span class=\"price-currency\">RM<\/span>5,970.00<\/span><\/span>\u00a0<span class=\"price-period\">\/ study (minimum 2 semesters)<\/span><\/div><div class=\"body\"><ul><li class=\"elementor-repeater-item-1cd676f\">RM 1,010.00 &#8211; Registration Fee (1st semester only)<\/li><li class=\"elementor-repeater-item-45f0684\">RM 420.00 &#8211; Service &amp; Activity Fee (every semester)<\/li><li class=\"elementor-repeater-item-39c6388\">RM 103.00 &#8211; Tuition Fee (per credit)<\/li><li class=\"elementor-repeater-item-5a69660\">RM 1,430.00 + (RM 103.00 x no. of credit) &#8211; total fee for 1st semester<\/li><li class=\"elementor-repeater-item-4bdcb9a\">RM 420.00 + (RM 103.00 x no. of credit) &#8211; total fee for subsequent semester<\/li><\/ul><div class=\"header\"><h2 class=\"title\">International<\/h2><\/div><div class=\"eael-pricing-tag\"><span class=\"price-tag\"><span class=\"original-price\"><span class=\"price-currency\">RM<\/span>37,610.00<\/span><\/span>\u00a0<span class=\"price-period\">\/ study (minimum 2 semesters)<\/span><\/div><div class=\"body\"><ul><li class=\"elementor-repeater-item-1cd676f\">RM 1,410.00 &#8211; Registration Fee (1st semester only)<\/li><li class=\"elementor-repeater-item-39c6388\">RM 18,100.00 &#8211; Tuition Fee<\/li><li class=\"elementor-repeater-item-5a69660\">RM 19,510.00 &#8211; total fee for 1st semester<\/li><li class=\"elementor-repeater-item-4bdcb9a\">RM 18,100.00 &#8211; total fee for subsequent semester<\/li><\/ul><\/div><\/div><\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>MASTER IN FOOD SCIENCE The Master in Food Science by coursework program is designed to produce graduates with advanced knowledge and skills in various aspects<a class=\"ut-readmore\" href=\"https:\/\/www.ukm.my\/siswazahfst\/food-science-v2\/\"> &#8230;<\/a><\/p>\n","protected":false},"author":101012,"featured_media":0,"parent":0,"menu_order":54,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-7267","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.ukm.my\/siswazahfst\/wp-json\/wp\/v2\/pages\/7267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ukm.my\/siswazahfst\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ukm.my\/siswazahfst\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ukm.my\/siswazahfst\/wp-json\/wp\/v2\/users\/101012"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ukm.my\/siswazahfst\/wp-json\/wp\/v2\/comments?post=7267"}],"version-history":[{"count":74,"href":"https:\/\/www.ukm.my\/siswazahfst\/wp-json\/wp\/v2\/pages\/7267\/revisions"}],"predecessor-version":[{"id":14839,"href":"https:\/\/www.ukm.my\/siswazahfst\/wp-json\/wp\/v2\/pages\/7267\/revisions\/14839"}],"wp:attachment":[{"href":"https:\/\/www.ukm.my\/siswazahfst\/wp-json\/wp\/v2\/media?parent=7267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}