Back to Universiti Tunku Abdul Rahman (UTAR)Universiti Tunku Abdul Rahman (UTAR)
Bachelor of Science (Honours) Food Science
Tuition Fees
Total programme feeRM 72,651
Quick Facts
LevelBachelor
Duration3 years
IntakeOctober / February / June
English RequirementIELTS 5.0
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Apply NowFees by Study Year
Tuition for each year of the programme
- Year 1RM 20,217
- Year 2RM 20,217
- Year 3RM 20,217
Other fees
- Caution Fee (Refundable)one-timeRM 500
- Personal Bond Fee (Refundable - Average )one-timeRM 1,500
- Registration and Administrative Feesone-timeRM 6,400
- Resource, Exam, Facility , Activity and Service Feesone-timeRM 1,300
- Visa Fee (Average )one-timeRM 2,300
Total programme feeRM 72,651
Indicative fees in Malaysian ringgit. The final amount is confirmed in your offer letter. Fees exclude 6% SST where it applies.
- STPM
- A minimum of Grade C in 2 subjects
- Credit in Mathematics, 1 Science subject and 1 any other subject at SPM level / equivalent**
- For other qualifications and certificates (e.g., UEC, Foundation, STAM, etc..) please contact our educational consultants or submit your application for Admission assessment.
IELTS 5.0
Bachelor of Science (Honours) Food Science is a Bachelor programme at Universiti Tunku Abdul Rahman (UTAR), lasting 3 years. Classes are taught in English.
Subjects you will study
- Chemistry- Properties and Energetics
- Co-Curriculum
- Digital Technologies and Applications
- English for Science
- Food Biophysics
- Food Chemistry
- Introduction to Food Science
- Introductory Microbiology
- Mathematics for Bioscience
- Organic Chemistry
- Sun Zi's Art of War and Business Strategies
- Design of Analysis and Experiment
- Food Analysis I (Chemical Methods)
- Food Analysis II (Instrumental Methods)
- Food Microbiology
- Human Nutrition
- Industrial Training
- National Language/Other Languages
- Sensory Evaluation
- Unit Operations for Food Processing
- Food Biotechnology
- Food Packaging Science
- Food Processing
- Food Product Innovation
- Food Safety and Quality Assurance
- Food Standards, Food Laws and Regulations
- Project
- Entrepreneurship
- Experiential Research Skills (ERS)
- Leadership and Team Building
- Management Principles
- Organisational Behaviour
- Culture and Communication
- Introduction to Sociology
- Interpersonal Communication
- Organisation and Human Resource
- Food Biochemistry and Toxicology
- Functional Foods and Nutraceuticals
- Food Shelf Life Evaluation
- Post-Harvest Technology
- Language of instruction
- English