Bachelor of Food Science and Technology

Monash University Malaysia

Bandar Sunway, Selangor, Malaysia

Quick Facts

Duration

3 years

Mode

Full-time, On-campus

Intake

Feb, Jul, Oct

Tuition Fees

RM149,760

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Course Highlights

Accredited by the International Union of Food Science and Technology, making Monash the first private university in Malaysia to receive the accreditation
Undergo an eight-week internship that's part of your course, with over 100 companies across the country and region such as Nestle, Mac Food, Lee Kum Kee, Yeo Hiap Seng, Givaudan and Gardenia
Ranked #37 in the world in the QS World University Rankings 2025
Enhance your international perspective by studying at Monash campuses in Australia or spend a semester abroad at one of over 100 partner universities in 30 countries

Course Structure

Year 1

Semester 1 (24 Credit points)

BI01011 Blueprints for life (6 Credit points)
CHM1051 Chemistry 1 advanced (6 Credit points)
FST1800 Fundamentals of food and sensory science (6 Credit points)
FST1911 Introduction to nutrition (6 Credit points)

Semester 2 (24 Credit points)

BI01022 Life on Earth (6 Credit points)
CHM1052 Chemistry 2 advanced
SCI1020 Introduction to statistical reasoning (6 Credit points)
Elective (6 Credit points)

Year 2

Semester 1 (24 Credit points)

BTH2741 Biochemistry and metabolism of biomolecules (6 Credit points)
BTH2830 Fundamentals of microbiology (6 Credit points)
SCI2010 Scientific practice and communication (6 Credit points)
Elective (6 Credit points)

Semester 2 (24 Credit points)

CHM2922 Spectroscopy and analytical chemistry (6 Credit points)
STA2216 Data analysis for science (6 Credit points)
CHM2962 Food chemistry (6 Credit points)
FST2810 Food bioprocess technology (6 Credit points)

Summer semester (6 Credit points)

FST3800 Food science internship (6 Credit points)

Year 3

Semester 1 (18 Credit points)

SCI3716 Laboratory and workplace management (6 Credit points)
FST3711 Food and industrial microbiology (6 Credit points)
FST3820 Food preservation (6 Credit points)

Semester 2 (24 Credit points)

FST3830 Functional foods (6 Credit points)
FST3840 Food processing (6 Credit points)
FST3850 Food product development (6 Credit points)
FST3862 Food safety and quality management (6 Credit points)

The course provides a solid scientific foundation in chemistry, microbiology, biochemistry and the physical sciences, together with knowledge of the processing and formulation of agricultural raw materials into safe and nutritious food products.

You'll have the opportunity to study a broad range of topics, such as:

Biochemistry
Biology
Chemistry
Food Microbiology
Human Nutrition
Laboratory Management
Strategic Food Quality Management
Food Product Development and Innovation
Food Processing, Preservation and Packaging
Food Chemistry
Microbiology
Food Bioprocess Technology
Functional Foods
Statistics

Entry Requirements

Monash University Foundation Year (MUFY)*: 63.75%
GCE A Level**: 8
ATAR: 75
Gaokao, China: 65%
Hong Kong Diploma of Secondary Education:17
Indian School Certificate Examination: 65%
All India Senior School Certificate Examination: 70%
SMA3, Indonesia:
International Baccalaureate Diploma Program (IB Diploma Program): 26
STPM, Malaysia: 7.9
UEC, Malaysia: ≤5
Matriculation Program, Malaysia: 2.33
Ontario Secondary School Diploma: 78.5%
Sri Lankan General Certificate of Education (Advanced Level): 10
High School Diploma, Vietnam: 8.14
UNSW Foundation Studies: 7
Foundation in Science and Technology, Sunway College: 65%
Diploma of Higher Education Studies (DHES): 50%
Monash College Diploma Part 2***: 50%

*The undergraduate entry requirements published are for students who commence the MUFY program in 2024.

**The Malaysian Qualification Agency (MQA) accepts a minimum D Grade in A Level to be equivalent to the STPM Pass grade.

***The Monash College Diploma Part 2 entry requirements published are for students commencing their undergraduate destination degree in 2025. Maximum credit awarded for this program: 42 credit points; course duration at Monash: 2 - 2.5 years.

Prerequisites and additional requirements: