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This course offers the following subjects: English for Academic Purposes, Islamic studies, moral studies, nationhood and current development of Malaysia, foreign language, cell biology, microbiology, introduction to food science and technology, co-curriculum I, effective communication, TITAS, ethnic relation, statistics for technology, food microbiology, food chemistry, physical properties of food, co-curriculum II, technical writing, food biochemistry, nutrition, food analysis I, food quality assurance, food law and regulation, food analysis II, halal foods, sensory evaluation of food, food technology unit process I, food processing technology I, food safety and toxicology, food technology unit process II, food processing technology II, food packaging technology, bakery products technology, oil and fats technology, elective I (food science), creativity and innovation, food science and technology seminar, final year project I, food biotechnology, community nutrition, snack and confectionary foods technology, elective II (food technology), entrepreneurship, water and food waste management, food products management and marketing, food products development, final year project II, elective III (food technology).
Full Time (3.5 - 4 years)
RM 4,900.00 (Rs91,861.77) per year RM 2,450 per semester
Universiti Tun Hussein Onn Malaysia (UTHM)
Beg Berkunci 101 Parit Raja,
Entry requirement for international students
Applicants must have at least three principal passes in the General Certificate of Education ‘Advanced level’ (GCE) ‘A’ Level Examination (UK Educational System) obtained in one sitting; or International Baccalaureate (IB) with a minimum of six (6) subjects obtained in one sitting; or a Diploma or any other Equivalent Qualification recognized by the Government of Malaysia and approved by the Senate of the University; or any other qualifications that are recognized by the Senate of the University as equivalent. English language requirements: TOEFL with minimum 500 marks IELTS with minimum Level 5; or MUET with band 2.