MSc Food Science with Business Management

Course Duration: Full-Time: 1 Year 6 Months / Part-Time: 3 Years

Entry Requirements

A bachelor’s degree in the area of Food Science, Nutrition, Biotechnology, Applied Science, Agricultural Biology, Microbiology or relevant discipline with minimum CGPA of 2.50 or 60%; or second class honours degree
A bachelor’s degree or equivalent not meeting CGPA of 2.50, can be accepted subject to a minimum of 5 years of working experience in a relevant field
As the programme’s medium of instruction is English, students must possess one of the following qualifications:

  • TOEFL: a minimum score of 550 (writing-based) or a minimum score of 79 with no less than 17 in each four components (computer-based)
  • IELTS: a minimum score of 6.0
  • An undergraduate degree with English as its medium of instruction


Note: Candidates who fail to fulfil the above criteria may be required to take an English Proficiency Course at the University.

Course Outline

Core Courses

Research Methodology for Scientists
Academic Communication
Food Analysis*
Elective Major: Choose One
dvanced Food Quality and Safety*
Contemporary Issues in Food Science
Master Research Project Planning and Proposal Presentation
Elective Major: Choose One
Master Research Project
Free Elective: Choose One
Elective Major: Choose Two

List of Electives

Microbiology in Food*
Innovative Food Processing Technologies*
Food Biotechnology*
Applied Bioprocessing*
Food Product Development and Commercialisation*
Dietary Supplements and Functional Foods
Food Security and Sustainability

Major Electives

Financial Accounting and Analysis
Marketing Management
Human Resource Management
International Business and Management
Business Policy and Strategic Management
Financial Management and Policy
Information Technology for Managers
Blue Ocean Strategy

Career Opportunity

Upon completion of this programme, students will be well-prepared to continue on their way to become:

  • Food manufacturing to meet increasing consumer demand for healthy and nutritious food
  • Production supervision / management, manufacturing, waste and environmental management
  • Quality assurance and food safety
  • Food chemistry
  • Food microbiology
  • Food engineering support- process and equipment optimisation
  • Research and development of new food products and processing technologies
  • Marketing and sales
  • Civil service at government and regulatory bodies like the Ministry of Agriculture and the Ministry of Health, among others
  • Academia – Teaching and research positions at universities (Basic and applied)
  • Involvement with international organisations like the Food and Agriculture Organisation of the United Nations (FAO)
WeChat Us Now (Malaysia)
Kathy Chen (China)
Telephone No : 18233892868