ii - moe.gov.my

iiiU n i v e r s i t y P u b l i c a t i o n C e n t r e Universiti Teknologi MARA SHAH ALAM

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© University Publication Centre, UiTM 2011

All rights reserved. No part of this publication may be reproduced, copied, storedin any retrieval system or transmitted in any form or by any means – electronic,mechanical, photocopying, recording or otherwise; without prior permissionin writing from the Director of University Publication Centre, Universiti Teknologi MARA, 40450 Shah Alam, Selangor Darul Ehsan, Malaysia.e-mail: [email protected]

Perpustakaan Negara Malaysia Cataloguing-in-Publication Data

Future directions and challenges in food science & technologyBibliography: p. 58ISBN 978-967-363-339-51. Food Industry and trade. 2. Food industry and trade--Technological Innovations. 3. Food industry and trade--Study and teaching.338.45664

Noorzan Mohd Noor WCover design : Siti Suhaini MazlanTypesetting : Univision Press Sdn. Bhd.Typeface : Helvetica/TimesTypesize : 10/12

Printed in Malaysia by : Univision Press Sdn. Bhd. Lot 46, 47 & 48 SR 1/9, Seksyen 9, Jalan Serdang Raya, Taman Serdang Raya, 43300 Seri Kembangan, Selangor e-mail: [email protected]

CONTENT

Executive Summary i Preface iii Acknowledgements v Chapter One: Overview of Report 1 1.1 Working Committee on Development of Blueprint for Food Science

and Technology 3

1.2 Boundaries of the Report 4 1.3 Major Tasks Carried Out 4 1.4 Approach of the Report 4 Chapter Two: Industry Mapping 7 2.1 Food Manufacturing 9 2.1.1 Current Scenario 9 2.1.2 Future Trends 10 2.1.3 Graduate Destination 11 2.2 Food Safety and Regulatory 12 2.2.1 Government Policy and Regulatory 12 2.2.2 Current Scenario 13 2.2.2.1 Food Safety Management and Legislation 13 2.2.2.2 Enforcement 18 2.2.2.3 Certification 20 2.2.3 Future Trends 22 2.2.4 Higher Educational Institutes as an Important Domain in

Food Safety System 26

2.3 Foodservice 28 2.3.1 Commercial Foodservice 28 2.3.1.1 Current Scenario 28 2.3.1.2 Future Trends 29 2.3.1.3 Career Path 31 2.3.1.4 Graduate Destination 31 2.3.2 Non-Commercial Foodservice 31 2.3.2.1 Current Scenario 31 2.3.2.2 Future Trends 32 2.3.2.3 Career Path 32 2.3.2.4 Graduate Destination 33 2.4 Supply Chain 33 2.4.1 Current Scenario 35 2.4.1.1 Raw Materials for Manufacturing Industry 35 2.4.1.2 Fresh Fruits and Vegetables 35

2.4.1.3 Development of the Halal Industry 36 2.4.1.4 Regulatory/Certification/Traceability 36 2.4.1.5 Environment/Green Technology 36 2.4.2 Future Trends 36 Chapter Three: Current Issues of Teaching and Learning (Food

Science and Technology Programmes) in Malaysia and World Scenario

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3.1 Malaysia Scenario 41 3.2 World Scenario 45 Chapter Four: Strategic Plan For Teaching And Learning In Food

Science And Technology Programmes 49

4.1 Introduction 51 4.2 Strategic Plan: Food Science and Technology Curriculum for the

21st Century (Time Frame: 2011-2015) 51

4.2.1 To establish an internationally comparable standard for

food science and technology curriculum in Malaysia 52

4.2.2 To strengthen the innovation and development of food science and technology programmes to meet the needs of the stakeholders

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4.2.2.1 The job orientation of academic courses 53 4.2.2.2 Interactive practical courses 54 4.2.2.3 Readiness for the world of work 54 4.2.2.4 Development of soft skills 54 4.2.3 To cultivate learner-centred and life-long learning and

development of career guidance in food science and technology programmes

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4.2.4 To intensify capacity building for food science and technology programmes in higher educational institutions

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4.2.5 To develop an up-to-date enrolment projection model for all food science and technology programmes in Malaysia

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Chapter Five: The Way Forward And Conclusions 57 References 61 Annex A 67 Annex B 68 Annex C 78 Annex D 92 Annex E 99

LIST OF TABLES

Annex C: Attachment 1 : Strength and Focus of each program including

their specific intended market 79

Attachment 2 : Table 1 : Structure of Curriculum Program according to the

requirements of the Council on National Higher Education (MPTN)

80

Table 2 : Structure of Curriculum Program according to the requirements of the Department of Higher Education Management (JPIPT)

80

Attachment 3 : Structure of Curriculum 81 Attachment 4 : Studying Scheme for each Degree or

Specialization 82

Attachment 5 : Implementation of Learning Outcome and Soft Skills, Assessment methods and Quality System in place to ensure graduates meet the learning objective

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Attachment 6 : Projection of student intake for each program from 2010 to 2020

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Attachment 7 : List of Lecturers, Tutors and their area of expertise 88 Attachment 8 : Projection of Human Resource requirements for

Academic and Technical (Non-Academic) Staff from 2011-2020

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Attachment 9 : 9.1 : Status of infrastructure for teaching and learning

as well as future needs 90

9.2 : Area of research conducted to support teaching and learning

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Annex D: Table 1 : Structure of curriculum according to the

requirements of the National Council on Higher Education (MPTN)

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Table 2 : Structure of curriculum according to the requirements of the Department of IPT Management (JPIPT)

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Table 3 : Projection of student intake for each program from 2010 to 2020

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Table 4 : Area of expertise of lecturers and tutors 95 Table 5 : Projection of human resource requirements for

academic staff from 2011 to 2020 98

LIST OF FIGURES

Figure 1 : Focus on Key Trends that Impact the Food Manufacturing Industry

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Figure 2 : Organization MKMPK 22 Figure 3 : Career Path and Graduate Destination – Food Safety

and Regulation 27

Figure 4 : Supply Chain Landscape 33 Figure 5 : Typical supply chain activities in factory operations 34 Figure 6 : Structure of curriculum according to the requirement of

the National Council on Higher Education (MPTN) 43

Figure 7 : Structure of curriculum according to the requirement of the Department of IPT Management (JPIPT)

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i

EXECUTIVE SUMMARY

BLUEPRINT REPORT FOR FOOD SCIENCE AND TECHNOLOGY PROGRAMMES

Report Blueprint Report for Food Science and Technology Programmes

Sponsorship Ministry of Higher Education

Duration 3 June 2010 – 30 June 2011

Methodology The Working Committee carried out the following major tasks:

i. Consideration of market reports obtained from Euromonitor and/or Frost and Sullivan and all other relevant documents submitted by all universities including supplements and replies to questions formulated by the Working Group;

ii. Review of documents related to Malaysia’s on going higher education policy and their implications to food science and technology programmes;

iii. Review of international higher education trends in food science and technology programmes;

iv. Review of literature on emerging issues in higher education;

v. Meeting with Dean Council (Jemaah Dekan) of food science and technology programmes;

vi. Solicited views from stakeholder groups involved in the food-related sectors.

Objectives The project was carried out by experts in the related field from Public HEIs:

i. To provide an overview, industry mapping, current status of teaching and learning (food science and technology programmes) in Malaysia and world scenarios;

ii. To provide a gu ideline to improve teaching and learning strategies and increase graduate employability for food science and technology programmes;

iii. To suggest strategic plan for teaching and learning in food science and technology programmes;

iv. To assist MOHE in improving and strengthening policies established by National Higher Education.

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Participated Public Universities

i. Universiti Putra Malaysia (UPM)

ii. Universiti Kebangsan Malaysia (UKM)

iii. Universiti Sains Malaysia (USM)

iv. Universiti Sultan Zainal Abidin (UNISZA)

v. Universiti Malaysia Sabah (UMS)

vi. Universiti Malaysia Terengganu (UMT)

vii. Universiti Teknologi MARA (UiTM)

viii. Universiti Sains Islam Malaysia (USIM)

Major Sections of Report

i. Chapter 1 provides an overview of this report.

ii. Chapter 2 describes the mapping of food related industry and sector in Malaysia.

iii. Chapter 3 ev aluates the current status of teaching and learning in food science and technology programmes in Malaysia and world scenarios.

iv. Chapter 4 r ecommends strategy plan for teaching and learning in food science and technology programmes.

v. Chapter 5 draws conclusions and recommends a process for future development of food science and technology programmes in Malaysia, which also serves to promote excellence in the higher education sector in Malaysia.

Strategic Plan: Food Science and Technology Curriculum for the 21st Century (Time Frame: 2011-2015)

i. To establish an internationally comparable standard for food science and technology curriculum in Malaysia.

ii. To strengthen the innovation and development of food science and technology programmes to meet the needs of the stakeholders.

iii. To cultivate of learner-centred and life-long learning and development of career guidance in food science and technology programmes.

iv. To intensify capacity building for food science and technology programmes in higher educational institutions.

v. To develop an up-to-date enrolment projection model for all food science and technology programmes in Malaysia.

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PREFACE

As a developing nation, Malaysia has recently gone through a series of change to improve higher education system that will foster wide-reaching benefits to the nation and s et a s trong foundation in programs offered by Public Higher Education Institution (PHEI). These programs offered are continuously being revised every five (5) years to improve the curriculum and i ncrease graduate employability. The recent launch of a National Higher Education Strategic Plan has aimed to empower Malaysian higher education, in order to meet the nation’s developmental needs and to build its stature both at home and internationally.

Recognized as the largest industry in the country, the food industry has the potential of becoming the source of growth and export revenue. In view of this, the importance of higher education must not be under estimated as Malaysia cannot afford to lag behind. This calls for an urgent transformation in food related programs offered by higher education in order to well equip students in the field. Many undergraduate programmes related to food industry have been offered by public and private universities in Malaysia to fulfill the needs of the workforce and the advancement of food industry in Malaysia. These programs strive to better equip students for the workplace. Therefore, the Ministry of Higher Education has formulated the development of a blueprint for programmes related to food industry offered by Higher Education Institution (HEI). The project was carried out by experts in the related field from Public HEIs to assist the Ministry in improving and strengthening policies established by National Higher Education. This blueprint will serve as a future guideline to improve teaching and learning strategies and increase graduate employability. In relation to that, it can also be used as a benchmark for all higher educational institutions in Malaysia.

An intensive research was conducted in at eight public universities to gain information about the current structure of food science and t echnology programmes offered in their respective institution. The eight public universities include Universiti Putra Malaysia (UPM), Universiti Kebangsaan Malaysia (UKM), Universiti Sains Malaysia (USM), Universiti Technology MARA (UiTM), Universiti Sultan Zainal Abidin (UNISZA), Universiti Malaysia Sabah (UMS), Universiti Sains Islam Malaysia (USIM) and Universiti Malaysia Terengganu (UMT).

The inaugural issue of the blueprint encompasses five chapters which include an overview, industry mapping, current status of teaching and learning (food science and t echnology programmes) in Malaysia and world scenarios, strategic plan for teaching and learning in these programmes and t he way forward and conclusions. In addition, there are a series of annexes that provide the reader a greater understanding of the depth of the analysis we undertook during the short timeframe of this study. Throughout, we were careful to confirm the accuracy of the data we were provided. As you are aware, the timeframe of this report did not allow for review for complete factual accuracy; however, we are confident that the general observations and recommendations are sound.

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ACKNOWLEDGEMENTS

The Faculty of Food Science and Technology, Universiti Putra Malaysia thanks the Working Committee Members who helped develop and publish this report. The content of this report could not have been developed without the generous support of the Department of Higher Education by providing funding for this project. We also want to thank the many university officers and programme coordinators whom we contacted for information. Their interest in the project and their help in providing key information about food-related programmes were deeply appreciated. Finally, we wish to extend our appreciation for the support and k nowledge of individuals from food industry and related government agencies whose guidance and ideas helped produce this report.

CHAPTER 1

OVERVIEW OF REPORT

CHAPTER 1: OVERVIEW OF REPORT

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1.1 Working Committee on Development of Blueprint for Food Science and Technology

1. The Faculty of Food Science and Technology, Universiti Putra Malaysia, set up the Working Committee (Annex A) in January 2010 in response to the Department of Higher Education’s request, for expert advice on the Development of Blueprint for Food Science and Technology. This report presents the findings of the Working Committee and its conclusions.

2. On 3rd June 2010, the Faculty of Food Science and Technology,

UPM, received the funding from the Ministry as the letter issued by the Bursar’s office was dated on 22 of June 2010. As such, the first event conducted was a Workshop concerning Industrial Mapping and Future Directions of Food Related Industry. This workshop was held on the 24th June 2010 at Putrajaya Marriott Hotel. Representatives from various food-related industries (Annex B) were invited to participate and share their knowledge and expertise in the area of food science and technology.

3. In addition, with the help of the Department of Higher Education, the

Working Committee sent out documents (Annex C) containing programme information to eight (8) different Public Higher Education Institution (PHEI) offering food science and technology programmes. These universities were required to provide information on the syllabus and the structure of food science and technology programmes offered by their respective school/ faculty. The list of Universities includes the following:

1. Universiti Putra Malaysia (UPM)

2. Universiti Kebangsan Malaysia (UKM)

3. Universiti Sains Malaysia (USM)

4. Universiti Sultan Zainal Abidin (UNISZA)

5. Universiti Malaysia Sabah (UMS)

6. Universiti Malaysia Terengganu (UMT)

7. Universiti Teknologi MARA (UiTM)

8. Universiti Sains Islam Malaysia (USIM)

4. The Working Committee reached its conclusion after taking into

consideration a wide range of facts and issues. In considering the Blueprint, the Working Committee has been conscious of the broader strategic context in which this report is set.

FOOD TECHNOLOGY

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1.2 Boundaries of the Report

5. This is a report on the possible development of pathway for food science and technology programmes offered by existing public higher education institutions. It is not intended as a comprehensive review of the development needs of the food science and technology related profession. The Working Group did not evaluate the food related programmes at other private higher educational institutions.

6. The Working Group has identified relevant emerging issues nationally

and internationally in food science and technology programmes which provide some guidance in developing the Blueprint. A guiding principle of the report has been to evaluate the food science and technology programmes in the context of the long term interests and needs of Malaysia.

1.3 Major Tasks Carried Out

7. The Working Committee carried out the following major tasks:

• Consideration of market reports obtained from Euromonitor and/or Frost and Sullivan and all other relevant documents submitted by all universities listed in item (3) including supplements and replies to questions formulated by the Working Group;

• Review of documents related to Malaysia’s on going higher education policy and their implications to food science and technology programmes;

• Review of international higher education trends in food science and technology programmes;

• Review of literature on emerging issues in higher education;

• Meeting with Dean Council (Jemaah Dekan) of food science and technology programmes

• Solicited views from stakeholder groups involved in the food-related sectors. A list of the stakeholders contacted and met is at Annex C.

1.4 Approach of the Report

8. This report is organised as follows:

• Chapter 2 describes the mapping of food related industry and sector in Malaysia.

• Chapter 3 evaluates the current status of teaching and learning in food science and technology programmes in Malaysia and world scenarios.

CHAPTER 1: OVERVIEW OF REPORT

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• Chapter 4 recommends strategy plan for teaching and learning in food science and technology programmes.

• Chapter 5 draws conclusions and recommends a process for future development of food science and technology programmes in Malaysia, which also serves to promote excellence in the higher education sector in Malaysia.

FOOD TECHNOLOGY

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CHAPTER 2

INDUSTRY MAPPING

CHAPTER 2: INDUSTRY MAPPING

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2.1 FOOD MANUFACTURING

2.1.1 Current Scenario

Food industry is one of the key manufacturing industries in Malaysia. It is an important downstream agriculture sector to the economic development in Malaysia. In 2008, the food processing industry contributed about 10% of Malaysia's manufacturing output and companies in this industry are predominantly Malaysian-owned (MIDA, 2010). It is estimated that the present global retail sales in food products are worth around US$3.5 trillion, and are expected to grow at an annual rate of 4.8 per cent to US$6.4 trillion by 2020. Malaysia exported food products to more than 200 countries and the main products exported were cocoa (RM3 billion), fisheries products (RM 2.5 billion), margarine and shortening (RM 2.4 billion) and animal feed (RM1.2 billion) (MIDA, 2010). In Malaysia, the food industry is dominated by small and medium scale companies. The major sub-sectors are fish and fish products, livestock and livestock products, fruits, vegetables and cocoa. Increasing consumer awareness in nutrition value and food fortification for healthcare has created the demand for functional/healthy, minimally processed fresh foods, organic foods and natural food flavours from plants and seafood. Functional/health foods produced in Malaysia are mainly in the form of food products that are enriched. Food ingredients such as customised formulations required by food manufacturers, natural food additives and flavours have the potential for further growth. The halal industry in Malaysia provides immense opportunities for Malaysian manufacturers. With a global Muslim population of about 2 billion, the market for halal food is estimated at US$547 billion a year and this pattern is expected to continue. Table 1 summarises the challenges for the food manufacturing sector in Malaysia now and in the future. This SWOT table summarises these challenges, along with the inherent strengths of the industry, to show the strategic landscape facing the industry in the global competition.

Table 1: SWOT Analysis of the Food Industry

Strength

• Constant supply of raw materials

• High standards for food quality, safety and sustainability

• Strong ability to add value

• Logistics (means of transportation and distribution)

Weakness

• Low level of investment in R&D

• Low productivity

• Labour intensive production

• Technical skills shortages

• Low levels of qualifications among workers

FOOD TECHNOLOGY

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Opportunities

• Demand for new products (nutritionally healthy, convenience, organic, fair trade, nostalgic etc.)

• Increased segmentation of markets into target groups with specific needs

• Availability of new technologies:

• Product related (nutrigenomics, nanotechnology etc.)

• Processes and logistics (advanced processing techniques, intelligent packaging, e-logistics etc.)

• Opportunities for new businesses combining pharmaceuticals and food manufacturing (functional foods)

Threats

• Inconsistent consumer trends making strategic decisions difficult

• Increased competition from other parts of the world

• Increased power of food retailers

• Competition from caterers and restaurants

2.1.2 Future Trends

According to market report by Frost and Sullivan (2009), global demand for food and beverages reached $11.6 Trillion in 2009 and is likely to reach $15 Trillion in 2014. Development of new food and beverage ingredients will play a key role in the food industry (Figure 1). Asia Pacific is the fastest growing region for food and beverage products and it is likely to surpass one-third of total global food & beverage spending by 2014 (Frost and Sullivan, 2009).

Figure 1: Focus on Key Trends that Impact the Food Manufacturing Industry


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In Malaysia, it is expected that packaged food manufacturers will continue to introduce new product innovations. Food manufacturers are expected to introduce new products based on Malaysians’ health concerns such as heart disease, diabetes and obesity. Hence, food manufacturers are expected to launch fortified/functional products such as fortified with omega-3 and calcium as well as better for you (BFY) products such as reduced fat and reduced sugar variants (Euromonitor International, 2009). Food manufacturers have also recently begun introducing new nutraceutical products into the Malaysian market. In addition, consumers are expected to pay greater attention to the quality and origins of the food products they buy. Hence, consumers will become more aware and vigilant in reading product labels such as nutritional content, food manufacturer name and list of ingredients when making purchasing decisions. Health and lifestyle concerns will mainly remain a major influence on trends within food products among better-educated consumers. Food manufacturers are also likely to place more emphasis on the nutritional content, focusing on more sophisticated and premium variants of their products so as to encourage consumers to purchase these products. Increased exposure to the West has slowly changed the eating habits and cultures of Malaysians. This change is apparent with the increasing consumption of food products that are traditionally not in their diets. With increased sophistication and exposure to other countries’ cultures as well as cuisines, Malaysian consumers are likely to explore other flavours and products. New product innovations are expected to be constantly introduced in the market over the forecast period as a means of attracting consumer interest. Leading food manufacturers will continue to reformulate their existing brands as well as introduce different ranges of products to attract consumer interest as well as retain regular buyers. 2.1.3 Graduate Destination

Food science and technology programme offers several employment opportunities to their students in the food manufacturing sector as:

1. Production Manager

2. Quality Assurance Manager

3. Food Technologist

4. Factory Manager

5. R&D Officer

6. Sales Manager

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2.2 FOOD SAFETY AND REGULATORY

2.2.1 Government Policy and Regulatory

Food safety has always been an important domain to a country as well as global food trade. Food safety refers to the potential risks to human health associated with the consumption of domestic and foreign food products. It is a key domain of public health, and failure to adequately address this issue can result in food-borne illnesses, long-term disabilities and even deaths. Due to a series of crises concerning human food and animal feed, food safety has become a major concern for consumers, industries and governments all over the world. It is estimated that one in three people worldwide suffers annually from a food-borne disease and 1.8 million die from severe food and water-borne diarrhea (Othman, 2007). Foodborne diseases caused by major pathogens alone are estimated to cost up to $44 billion annually in medical costs and lost productivity in the United States (WHO, 2007). The imposition of bans in consideration of food safety in international food trade has resulted in economic losses for exporting countries. For example, the estimated direct cost of the mycotoxin contamination of corn and peanut in Southeast Asia amounts to several hundred million US dollars annually (Othman, 2007). Perhaps, foodborne illness is the most widespread health problems in the contemporary world and has been recognised as an important cause of reduced economical productivity and loss in exportation (Selamat, 2007). The food supply chain has increased in its complexity and distribution globally due to the advancement of science and technology that has made the international trading effortless. The increased complexity and distribution of food supply chain has put added pressure on those whose role is to ensure that the products on sale to the consumer are safe to eat (Selamat and Hajeb, 2010). The challenge for the regulatory bodies in a country is to ensure the efficiency and effectiveness of the food safety nets in reducing the risks to the consumers. Food safety sector in Malaysia is still in its infancy stage compared to those developed countries such as the United States, Australia and the United Nations that has a well established food safety systems and safety nets. Food safety system in Malaysia is very complex and adopts an integrated approach, involving various ministries, departments and agencies in the national food safety systems (Selamat, 2007). Normally, each agency is overseeing only a define portion of the national food safety system. However, all of these agencies and bodies are working hand-in-hand and having a shared responsibility in solving critical issues in food safety such as certification, tariff, trade barrier, food safety standards and food recalls (Selamat and Hajeb, 2010).


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This section discusses on the current structure and practices in food safety management in Malaysia and the industrial mapping and future direction of food related programmes (uniformity in use of the word programme) for all in this document to support and to improve the food safety system in Malaysia. 2.2.2 Current Scenario

2.2.2.1 Food Safety Management and Legislation

The current food safety management system in Malaysia was developed to ensure safe food supply chain through various approaches including certification schemes, strengthening of the implementation of the regulations and guidelines, accreditation and food safety policy building (Selamat, 2007). Horizontally, food safety can be described as a cross-cutting issue that involves different policy sectors such as health, agriculture, fisheries, industry and trade. The food safety mandate in Malaysia is mainly rested with Ministry of Health (MOH) under the purview of Food Safety and Quality Division (FSQD). The other main authorities include Ministry of Agriculture (Department of Agriculture, Department of Veterinary Services, Department of Fisheries, and Federal Agricultural Marketing Authority), Ministry of International Trade and Industry, Ministry of Domestic Trade and Consumers Affairs, and Ministry of Housing and Local Government. Table 2 summarizes the responsibilities of different governmental agencies on various food safety aspects in Malaysia. Table 2: Responsibilities of Different Governmental Agencies on Various Food

Safety Aspects in Malaysia

Sector Agency Food Safety Responsibilities

Legislation

MOH

• Reviewing and updating Food Act 1983 and Food Regulations 1985

• Promulgation of the following legislations:

− Food Hygiene Regulation

− Food Analyst Regulation

− Food Import Regulation

− Food Irradiation Regulation

− Food Analyst Act

− Genetically Modified Foods Regulation

• Harmonization of Food Regulations 1985 with Codex and ASEAN standards.

MOA

• Reviewing and updating:

− Veterinarian Surgeon Act 1974

− Animal Ordinance 1953

− Fisheries Act 1983

− Animal Feed Act

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Laboratories

MOH

MOA

CDM

• Setting up food lab and conduct analysis for purpose of enforcement and monitoring

• Analyses for food safety monitoring

• Identification and optimizing utilization of all facilities under all relevant ministries, agencies, private laboratories, etc.

Monitoring and surveillance

MOH

MOA

• Conduct studies to strengthen monitoring and surveillance activities

• Food Consumption Pattern

• Guidelines on Risk Management

• Conduct risk assessment for purposes of food safety management decisions.

• Monitoring & surveillance of zoonotic/animal diseases

Implementation of food safety systems

MOA

JAKIM MOH

DSM

• Ensure safe food products through certification schemes

• Strengthening the implementation of food safety systems

• Utilizing guidelines, certification, accreditation and policy building:

− Farm Certification Scheme

− Good Agriculture Practice

− Aquaculture Farm Certification Scheme (GAqP)

− Good Husbandry Practice

− Certification of Abattoirs and Processing Plants

− Good Manufacturing Practice in animal feed

− Guideline on Organic Farming

− Veterinary Health Mark Scheme (VHM)

− Halal Certification Scheme

− HACCP Certification Scheme

− ISO MS 9000, 14000,17025 Quality System

Food inspection and certification MOA

JAKIM

MOH

DSM

• Farm Certification Scheme

• Good Agriculture Practice

• Aquaculture Farm Certification Scheme (GAqP)

• Good Husbandry Practice

• Certification of Abattoirs and Processing Plants


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• Good Manufacturing Practice in animal feed

• Guideline on Organic Farming

• Veterinary Health Mark Scheme(VHM)

• Halal Certification Scheme-HACCP Certification Scheme

• ISO MS 9000, 14000,17025 Quality System

Education and training

MOH

MOA MARDI

• Training of relevant stakeholders in food safety system

• Food Handlers Training and Training of Trainers

• Human Resource Development e.g. in HACCP, ISO, auditors

• Training of enforcement personnel for prosecution purposes

• Training and extension program on GAP, GAHP, VHM, GAqP by respective agencies

• HACCP - Auditing and verification

Information sharing

MOH

MOA

• To make available relevant details on food safety to relevant agencies, consumer, public etc

• Inter-agency information sharing through website and linkages with local, regional and international organizations i.e. OIE, Codex and IPPC

Research and Development

MOH

UPM

UKM

MOA

• To upgrade capability in handling new emerging issues

• Strengthen research methodologies

• Research and development in food safety by relevant agencies to meet current needs and interest

• Strengthening collaboration among relevant agencies

• Conduct animal disease investigation and diagnosis

International participation

MOH

DSM

MOA

• To ensure relevant programmes related to food safety is been acknowledge and participate if necessary Malaysia continues to play an active role in Codex and other international activities on food safety

1. Codex

The Codex Contact Point with Ministry of Health serves as the Secretariat of the National Codex Committee as well as the

FOOD TECHNOLOGY

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Contact Point for other international food safety activities. In parallel with Codex, Malaysia is continuously formulating national positions through the National Codex Committee, 21 Codex Sub-Committees and 3 Task Forces

2. ASEAN Food safety and Codex activities are addressed mainly in SOM-HD and to some extent in SOM-AMAF through the ASEAN Expert Group on Food Safety, ASEAN Task Force in Codex, etc

3. APEC Malaysia is an active member and participant of the Sub-Committee on Standards and Conformance (SCSC)

4. WHO/FAO Malaysia has served in expert consultations on food safety as well as consultancies in food safety and Codex under WHO and FAO.

5. Bilateral arrangements for attachments There are bilateral arrangements between Malaysia and other countries for attachment of officers to relevant agencies on food safety

6. WTO/SPS The Focal Point for food safety, animal health and plant health has been established for at the relevant agencies and coordinated by the Ministry of Agriculture as the National Enquiry Point and National Notification Point

7. OIE/SPS

Malaysia is an active member and participant of OIE

Consumer participation in food safety

MOH

MOA

• To strengthen consumer group participation in food safety issues

• Development of appropriate education materials for various stakeholders

• On-going dissemination of information to NGOs, industries, consumers and consumer groups


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• Consumer education through use of IT, mass media, campaign etc

* MOH : Ministry of Health; MOA : Ministry of Agriculture and Agro-based Industries; MARDI : Malaysian Agricultural Research and Development Institute; JAKIM : Department of Islamic Development Malaysia; CDM : Chemistry Department Malaysia; DSM : Department of Standards Malaysia; UKM : National University Malaysia; UPM : University Putra Malaysia. Food safety administration in Malaysia is executed through the central, state, district and local authority levels. At the central level, Ministry of Health (MOH) is playing a role as the main monitor for the overall technical supervision of food safety activities and coordination of activities at the state and district levels. MOH is also responsible in legislation, codes of practice and guidelines formulation, adoption of food sampling and food premises inspection strategies and determination of food safety policies. At the state level, the plans for sampling and inspection programmes are drawn up for the whole state. The state government acts as a liaison and coordinator with local authorities within the state; liaison with other relevant government departments is made through the State Food Quality Control Committee who plays an important role in coordination of enforcement activities in the state. Food safety and Quality Division (FSQD) under MOH is charged with the implementation and enforcement of the law. The Food Act 1983 and the Food Regulations 1985 of Malaysia govern the various aspects of food safety and quality control including food standards, food hygiene, food import and export, food advertisement and accreditation of laboratories. In the current horizontal food safety management control system, FSQD implements an active food safety program which includes routine compliance, sampling, food premises inspection, food import control activity and licensing of specified food substances required under Food Act 1983 and its Food Regulation 1985 (Chang, 2009). Along the vertical dimension, specific inspection system and guidelines, for example, the specific compositional and labelling requirements were developed for particular food commodities/products. Since more than half of the Malaysian population is Muslim, labelling requirements for products containing pork and alcohol are very strict in Malaysia (Chang, 2009). Codex Alimentarius guidelines and standards has been long adopted as the benchmark in the national food safety management and control system. The Malaysian National Codex Committee (NCC) was established in 1985 and consists of all relevant stakeholders including the Government, the food industry, the consumers, the academia and other professional bodies. Malaysia currently has 21 Codex Sub-Committee, 3 Codex Task Forces and 7 Codex Working Groups. The National Codex Committee is chaired by the Deputy Director-General of Health and the secretariat of NCC is Food Quality Control of Ministry of Health.

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In the current food safety policies, beside FSQD, Department of Agriculture (DOA) and Department of Veterinary Services (DVS) under Ministry of Agriculture and Agro-based Industry are playing equally important roles in the monitoring, control and management of safe food supply in Malaysia. 2.2.2.2 Enforcement

Food safety administration is executed through the central, state, district and local authority levels. At the central level, the Food Safety and Quality Division (FSQD) of the Ministry of Health (MOH) is charged with the implementation and enforcement of the law. FSQD implements an active food safety program which includes routine compliance, sampling, food premises inspection, food import control activity and licensing of specified food substances required under Food Act 1983 and its Food Regulation 1985. It also conducts a food monitoring activity on specific food contaminants and additives. FSQD plays a role as the main monitor for the overall technical supervision of food safety activities and coordination of activities at the state and district levels. As a preventive approach, the FSQD have been implementing food handlers training program, vetting of food labels, giving advice to the industry and consumers, and food safety certification scheme such Health Certificate, HACCP certification and Free Sale Certificate. At the state level, the plans for sampling and inspection programmes are drawn up for the whole state. The Fourth Malaysia Plan in 1974 assigns the independent implementation of the Sale of Food and Drugs Ordinance and regulation of 1952 to the State Health Department. The state government acts as a liaison and coordinator with local authorities within the state; liaison with other relevant government departments is made through the State Food Quality Control Committee. The State Food Quality Control Committee was set up in all states in 1975 and is member by officers from various government departments, local authorities and consumer organizations. The committee is playing an important role in coordination of enforcement activities in the state. In Malaysia, the enforcement of food hygiene and safety is carried out at the district level by the district level personnel. They are responsible in prosecution work, food sampling, food premises inspections and promotion of health education at district and local authority levels. A local authority generally consists of health inspectors and medical officer of health. Smaller local authorities employ only health inspectors with the district medical officer of health acting as advisor. Health officers generally supervised health inspectors in the seizure of food and closure of food premises; while health inspectors are in charge for food sampling, inspection of food establishments, health education, seizure of food, and prosecution cases. Food premises are inspected and graded for hygiene and safe food practices. The local authority is given mandate to close down any food premises that do not follow the food safety and regulation.


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Monitoring and inspection of import and export food commodities in food trading involved Ministry of Health (MOH), Ministry of Agriculture and Agro-based Industry (MOA), Ministry of International Trade and Industry Malaysia (MITI) and Customs (Selamat, 2007). All food consignments are subject to random checking and sampling at 28 entry points all over the country to ensure food items imported into the country are safe and comply with the prescribed standards and regulations. Foods will be destroyed if they are found unfit for human consumption. Consignment of meat and meat products, milk and milk products, pork and pork products imported into Malaysia are subject to veterinary inspection by the authorized officer(s) of the Dept. of Veterinary Services (DVS) at the point of entry on arrival in Malaysia. Random samples will then be collected for laboratory testing and DVS has the right to reject, destroy, or further detain any consignment when deemed required (Chang, 2009). The Food safety Information System of Malaysia (FoSIM) and the Crisis Alert Team (CAT) were established for better monitoring, inspection and enforcement of required standards and regulations. The Food Safety information System of Malaysia (FoSIM), an ICT based technology, is launched in 2003 (MOH, 2010). The system efficiently links all 34 entry points in Malaysia with the 14 food quality control laboratories, 13 state health departments and the Food Quality and Control Division (FQCD), Ministry of Health and has an interface with the Customs Information System to improve the inspection and monitoring of food trading processes. The system provides on-line availability and accessibility of all information in real-time pertaining to the importation of food. This will enable an immediate actions and decisions on enforcement activities on food importation. Another important element in FoSIM is that the system allowed direct authorization of analytical results of food sampling by food analysts (Selamat, 2007). The Crisis Alert Team (CAT) is established under the Food Quality and Control Division, Ministry of Health. CAT works during crisis and as well as pre-crisis period. Effective communication and close networking between the relevant government bodies and the affected stakeholders like the food industries, importers, and foreign countries allowed rapid decision to be made on food importation. The system proved to be a success when Malaysia faced with several food contaminations including dioxin and BSE in the food supply chain (Selamat, 2007). During pre-crisis period, CAT which consists of a team of officers in a weekly rotational basis, monitor and scrutinize via the mass media and ICT for developments in food safety globally and locally. In Malaysia, several government agencies and other related stakeholders from multidiscipline field and various levels are working together on the national surveillance system which includes the Ministry of Health, veterinary services, Agriculture and fisheries, food industries, public universities and laboratories. However, more efforts have to put in to bring the agencies and stakeholders together to form a unified monitoring and surveillance system for food borne diseases in this country. Risk based approach (risk analysis) is adopted by the Food Quality and Control Division (FQCD), Ministry of Health since 2002 with establishment of National Committee on Risk Analysis to look into the

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development and application of Risk Analysis Malaysia and also to commission national risk assessment projects. Risk analysis has been recognized worldwide as the most effective and useful decision making tool in food safety. It is the basis for all food safety management actions, food standard development, and risks management which associated with food hazards. The application of risk analysis to the food safety regulation is an important element in ensuring that the country fulfils the rights and obligations under the World Trade Organization (WTO) trade agreement (Selamat, 2007). The first risk assessment project commission by the Committee was microbiological risk assessment on Vibrio parahaemolyticus in tiger prawns with collaboration from Universiti Putra Malaysia. 2.2.2.3 Certification

Food safety assurance systems play a potent role in the realization of a nation’s food safety programmes and policy. Both food industry and the Government have shared commitment to assure the quality and safety of food along the food production chain from the farm to table. The food industry is responsible in producing and distributing safe food for customers by establishing and implementing food safety assurance programmes; the Government committed the responsibility in providing leadership, consultancy and expertise in food safety systems establishment and implementation in food industry. Certification and accreditation programmes have been promulgated in Malaysia to promote implementation of various food safety assurance systems in food industry. Various types of certifications and accreditation programmes have been established by the governance of Malaysia which covers all stages along the food production chain from farm to table. At the farm level, accreditation programmes including God Agriculture Practices (GAP), Good Animal Husbandry Practices (GAHP) and Good Aquaculture Practices (GAqP) are being widely adopted by the agricultural operators as guidance to food safety assurance. The Ministry of Agriculture and Agro-based Industry plays a primary role in ensuring good agricultural and on-farm food safety practices. The accreditation programmes developed by the Ministry provides guidance on application of pesticides and veterinary drugs, hygienic production practices, preventive steps on crops contamination by environment and water. The Department of Veterinary Animal Services (DVS), Ministry of Agriculture and Agro-based Industry introduces a accreditation programme namely the Veterinary Health Mark (VHM) scheme to encourage the agriculture operators or food plants to adopt the Hygiene and Sanitation, Quality Assurance and Food Safety programmes established by the department. The Veterinary Health Mark (VHM) logo is awarded to the food processing plants that have achieve the complete compliance to the minimum standard of hygiene and sanitation, Quality assurance and food safety systems. The food processing plants being awarded with the VHM logo are allowed to display the logo on


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their label and packaging of registered products. Currently, the programme has gain popularity in the food industry and it is being widely accepted and welcome by the customers. It improves customers’ confidence toward Malaysian products. The Hazard Analysis Critical Control Point (HACCP) and Good Manufacturing Programme (GMP) are the most popular food safety assurance systems being adopted by the food industry at the processing level. The Good Manufacturing programme (GMP) acts as a pre-requisite system of HACCP. The Hazard Analysis Critical Control Point (HACCP) Certification Scheme has been implemented by the Ministry of Health since 1997 to improve the quality and safety of food and especially to protect Malaysian food products in the global trade market. The HACCP certification scheme is based on tripartite approach which involves three major parties: the Government, the independent assessors and the food industry. Currently, implementation of HACCP by food plants is voluntary with the only exception in seafood export to the United States and the European Union. The implementation of HACCP Certification Scheme is proved to be a success with an overall declined in rejection of processed food exports by 50 percent between 1997 and 2000. However, to follow the pace of the world, Malaysia has introduced an integrated ISO9000/HACCP Certification to enhance the competitiveness of Malaysian food products in the global trade market. ISO9000 and HACCP are required by certain countries as a regulatory or import requirement. Other than that, Malaysia has make initiation to further excel by integrating the HALAL Certification scheme into the ISO9000/HACCP certification scheme. Malaysia recognizes the great potential demand for Halal food by the huge Islamic population world-wide. There is an estimation of as much as US$ 346.7 billion spend on food by the global Islamic population annually

1. Thus, Malaysia is confidence that the establishment of the programme will boost the country’s food industry, export sectors and as well as Malaysia’s economy. Other than the primary food safety systems in Malayisa including HACCP and GMP, the certification Schemes cover as well the food retailing and distribution sector. The Ministry of Health certifies the hygienic condition of the food premises in the country. Other certificates being implemented in Malaysia include:

• Free Sale Certificates for export products to under-developed countries (Issued by Ministry of Health)

• Heat-processed Certificates created specially for Japanese market (Issued by Ministry of Health)

• Pesticide-free Certificate (Issued by Ministry of Agriculture and Agro-based Industry)

1 Source: Presentation by Prima Agri-products Sdn. Bhd. To SMIDEC, 27 Dis 2002

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• Antibiotic-free Certificate (Issued by Ministry of Agriculture and Agro-based Industry)

• White-spot disease-free Certificate (Issued by Ministry of Agriculture and Agro-based Industry)

• GMO-free Certificate (Issued by Ministry of Science, Technology and Environment)

• Food Irradiation Certificate (Issued by Ministry of Science, Technology and Environment)

2.2.3 Future Trends

Recognizing the importance and need for a more comprehensive food safety management policies and establish effective partnership amongst relevant stakeholders, the National Food Safety and Nutritional Council (MKMPK) was established on 21 Mac 2001. The council is embodied by the relevant governmental agencies, industry and consumer representatives, including other stakeholders in the food manufacturing and production chain from farm to table in order to create comprehensives policies and strategies for the improvement of food safety. The council incorporates all agencies and related bodies and organizations that are involved in food safety issues to acts as the highest advisory body to the government on food safety issues, and therefore serves as a platform in improving national coherence, taking into account the various sectors involved (Selamat, 2007).

Figure 2: Organization MKMPK As the highest advisory body of the country, National Food Safety and Nutritional Council has gathered various related governmental agencies and NGOs in the drafting and completion of the National Food Safety Standards

National Food Safety and Nutrition Council

Main Committee of Food Safety

Subcommittee of Food Analysis

Safety Committee existed under The Food Safety and Quality Division

National Coordinating

Committee for Food and Nutrition

(NCCFN)

Nutrition Technical Working Group

(TWG)


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Strategy Action Plan 2010-2020 in reference to National Food Safety Policy (Dasar Keselamatan Makanan Kebangsaan). The plan encompasses a detailed action plan for food safety management in Malaysia by providing clear explanation on the role plays by all the stakeholders along the food supply chain in the country. The action plan covers the food safety management in the local retail chain and food trading. For a better food safety control, the action plan was designed to follow food safety along the farm to table continuum. The safety of the import, export and domestically produced food is monitored and controlled following the vertical category of food: agricultural commodity, fishery commodity, farming commodity, food additive, special formulated food, processed food and food service. The food safety management for category of food is executed at the farming, transportation, distribution, processing, import, export and data collection and dissemination level with support of the food quality control laboratories. Food quality control laboratories were established in Malaysia to strengthen food quality control services in Malaysia. Government laboratories that provide food quality control services are the Chemistry Department, the Food Quality Control Laboratory (Ministry of Health), the Malaysian Agricultural Research and Development Institute and the Institute of Medical Research. Other than the government laboratories, accredited private laboratories also provide food analytical services. Under the new national food safety action plan, initiative plans were established to improve the current food safety system in Malaysia (Table 3). Food supply chain in the country is managed and monitored vertically (agricultural commodity, livestock, fishery products, food additive, special purpose food and processing and food service industry) and horizontally (farm to table continuum which include pre-harvest, post-harvest, transportation, distribution, processing, import and export, etc.) (MKMPK, 2009).

Table 3: National Food Safety Action Plan

Food/Organization Action plans/Initiatives

Activities

Agricultural commodities

15 new initiatives

10 current actions

• Improvement of the e-grading system for agriculture farms

• Enforcement of food safety system for transportation chain

• Establish traceability system for food supply

• Development of phytosanitary act for import food

• Compliance with GAP and 3P for all agricultural products

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Activities

• Certification and auditing and monitoring of all agricultural input (herbicide, insecticide, fertilizer, etc.) in the agricultural products

• E-exportation system for agricultural export

Livestock and livestock product

10 new initiatives

9 current actions

• Harmonization of tariff in trading

• Standardization of sampling scheme for animal feed

• Enforcement of biosafety act 2007 (focus on genetically feed only)

• Inspection of retail markets, livestock farms, dairies industries meat processing plant and abattoir

• Monitoring of import and export through Custom Verification Initiative

Fishery and fishery products

12 new initiatives

31 current actions

• Registration of all aquaculture farms, fishery vessel, fish harbour under Rules of LKIM (Amendment) 2009

• Registration of all vehicles for fishery products transportation

• Licensing of all processing premises under Fish Marketing Regulations (Amendment) 2009

• Licensing of ice processing factory under Food Regulations 1985 (Amendment) 2009

• Establish traceability system along processing line

• Monitoring and control of hatchery, aquaculture farms, feed miller and processing


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Activities

plant

• Inspection at entry point for veterinary drug residue, chemical wastes and contaminant, parasite, pathogens and others

Food additive 15 new initiatives • Focus in control and monitoring at the retail and import and export level

• Development of Food Additives Monitoring Unit for pre-market approval

• Design of national surveillance for food additive

• Improve and updating the section under specification of impurities in food additives in Food Regulation 1985 with reference to Codex standard

Special Purpose Food

New initiative • Planning for national surveillance at retail and processing level

Food Service Industry

63 new initiatives • Establish guidelines and infrastructure for food service premises

• Providing training module

• Registration of all food service premises

• Application of “self-assessment” concept in food safety management

• Encouragement and education for wise food sourcing (use only food supply with certification/accreditation) and SSOP (Sanitation standard operating procedure) in food logistic

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Activities

Laboratory 6 new initiatives • Improve man power and human resources

• Equipped laboratory with latest technology to improve testing

• Provide technical training to improve the human resources

• Establish and develop Food Safety research Centre

ICT • Application of ICT in national food safety system

• Establish Malaysian Rapid Alert System for Food

• Develop National Data Base for each field in food safety

• Develop Intelligent Computer System for food surveillance activity

• Improve R&D in food safety study

In the coming future, Malaysia aims to improve the national food safety system by integrating and linking the current decentralized national food safety system. This includes:

• Forming one regulatory body/authority in food safety.

• Develop one-stop food enforcement agencies to enhance and facilitate the national food safety management.

• Uniform food safety regulations, standards and guidelines align with international standards such as Codex standards.

• Link the food safety system with the HALAL system in Malaysia. In the current system, Halal officer is an ustaz who generally has very limited food science and technology knowledge. Halal officer with Islamic knowledge as well as food science and food safety knowledge is needed to improve the food safety system in Malaysia.

• Improving the food safety assurance system by having integrated food safety certification such as halal and GMP, HACCP and ISO.

• All certification bodies should be accreditated by National Accreditation Body (NAB).

• Establish Food Analysis Act which recognize food technologist as food analyst.


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• Shifting the current reactive food safety approach toward proactive food safety approach. Preventive approach in the management and control of food system in the country has been proved to be more effective and efficient in ensuring safe food supply in the country.

2.2.4 Higher Educational Institutes as an Important Domain

in Food Safety System

While the authority is moving full speed to form and establish a highly efficient and matured national system in food safety management, higher educational institute plays an essential role in supporting and ensuring the success of the plan by providing high quality human resources to fill in the position in the related authorities and as well as industries. Figure 2 summarize the possible career path and destination for our graduate in the food safety system in Malaysia.

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Figure 3: Career Path and Graduate Destination – Food Safety and Regulation


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2.3 FOODSERVICE

Foodservice is defined as food and beverages that being produced and consumed directly from the establishment. Foodservice industry in Malaysia is divided into two major categories which are (1) commercial and (2) non-commercial (institutional). Commercial foodservice is foodservice operations that exist to generate profits from sales of food and beverages products. Some examples of commercial foodservice in Malaysia are hotels and resorts, restaurants, mass caterings, in-flight caterings, central kitchens, disabilities, food kiosks, food courts, street food, night markets, highway R&R, and hypermarkets. As opposite to commercial foodservice, the financial goal of non-commercial (institutional) foodservice does not involve generating profits from sales of food and beverages products. The examples of non-commercial foodservice are hospitals, elderly homes, boarding schools, colleges, prisons, school canteens, army and PLKN. 2.3.1 Commercial Foodservice

2.3.1.1 Current Scenario

Food safety, food nutrition, food sensory quality, food price and service are the main priorities of consumers. The changing lifestyles of consumers are driving foodservice practitioners to offer foods that suit their needs such as healthy food and convenient food with reasonable prices and expected services. With the increasing number of chronic disease, consumers are increasingly conscious of food safety and hygiene. More people are also becoming aware of food nutrition and healthy food options. The food nutrition information has become an important factor in choosing food to consume. However, food safety and hygiene is given low priority in Malaysia’s food service establishments except in high-end foodservice establishments. Although some guides to the food safety and hygiene regulations are available, there is a lack of enforcement in the regulations. Apart from that, nutritional value may not be the focus of foodservice practitioners. The foodservice practitioners are found to give emphasis on the food garnishing and appearance and to overlook food nutrition while preparing food. It is a great challenge for all foodservice practitioners to implement good hygiene practices at all time and to incorporate skills of culinary arts and knowledge of food nutrition in cuisines preparation. Effective food safety and hygiene practices as well as balanced-nutritional food preparations require sufficient human resource. To date, there is no proper staff training in all aspects such as no identified authority for food waste management and no well-trained officers for procurement of quality raw materials. Presence of foreign workers can sometimes make situation worse. The foreign workers mostly do not understand the languages and they have

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no proper training in foodservice sector. This could possibly be explained that working in foodservice industry is not a profession yet among Malaysians. The reasons could possibly low salary paid and long working hours as compare to other sectors. As a result of this, many foreign workers are hired to fill in the immediate job vacancies in the foodservice industry. The selection of foodservice system is another major issue in foodservice operations. In Malaysia, the conventional system of preparing and serving food is widely used than the modern system. Flexibility in menu items, food is served right after preparation and high degree of perceived food quality are the factors for the popularity of conventional system. However, given the rising number of chain restaurants, centralized kitchen concept will be more emphasized to standardize the foodservice system. The centralized kitchen concept offers several advantages such as low labor costs, quality control, consistency, low food and supply costs and so on. Incorporating foodservice technology into foodservice system and other practices is currently a trend in foodservice industry in the developed countries. Malaysia has yet to apply the technology in foodservice. In fact, the application of foodservice technology is not well-known in this country. Cost of purchasing the related equipments and a need to train staffs for using the new technology can sometimes incur constraints for adopting the technology. Somehow, foodservice managers need to be exposed to the importance of technology application in foodservice. Practical foodservice infrastructure should consider the convenience of disabled groups as they are also the consumers. Regrettably, the standard for infrastructure for disabled groups is available but it does not be implemented. The needs of the disabled groups are sometimes taken for granted. 2.3.1.2 Future Trends

In view of the fact that foodservice industry has been one of our country’s most significant growth industries and it has yet to be improved in many ways, there are many future trends that need to highlight for the betterment of the industry and nation. There is an urgent need for better enforcement in food safety regulations. All the restaurants and caterings need to meet at least the minimal food safety standards. To achieve this objective, continuous monitoring and inspecting of the food premises must be carried out by competent and certified food safety personnel. The ServSafe program, for example, is one of the exclusive programs to deliver the highest standard in food safety training and certificate. With the increasing prevalence of chronic diseases, there is a need for foodservice practitioners to provide healthy diet options for consumers. As discussed in the issues and challenges, the integrated scientific knowledge of food sciences and culinary arts is a limitation in current curriculum. Students with food-related knowledge in such disciplines as food nutrition, food safety,


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food technology, food preparation and presentation are required to fill in the gap. Introduction of the proposed curriculum is important as the advent of molecular gastronomy discipline is gaining popularity among health-conscious consumers. Consumers’ eating trend has changed in recent years. With today’s hectic lifestyle, consumers prefer to choose eating out than cooking at home. Their awareness of healthy food consumption, therefore, should be increased through mass education. Another significant trend that is being observed is that consumers prefer to dine in at those restaurants that could reminisce old days. This could be supported by the growing number of Kopitiam restaurants in town. With regards to foodservice system, Malaysia’s foodservice industry is moving towards centralized kitchen concept as the number of chain restaurants is growing. As Malaysia’s economy shows good momentum of growth, more independent restaurants will eventually be developed. In turn, more chain restaurants will be seen in the future. As more chain restaurants will be existed, foodservice technology plays a role in the operations management. Foodservice practitioners may consider adopting information technology in designing menu, facilities and layout, inventory management, forecasting sales and profits and so forth. In addition, automated and high-tech equipments will be applied in mass production. The application of technology should well-practiced in mass catering for serving, cleaning and so on. Therefore, foodservice students need to be trained for new ICT skills for management of inventory, orders, online reservation and so forth. Foodservice practitioners should provide facilities for the disabled groups and the elderly. Besides that, the facilities of night markets and streets food need to be improved and upgraded. In order to turn all the above-mentioned future trends into reality, the efficient management of human resource shall have come into force. Government agency should seriously consider providing in-house training and higher standard of training for staff. Registered and certified personnel in handling food events and meal delivery are required. The foodservice practitioners are encouraged to apply brand knowledge concept, which is to learn different languages, improve presentation and communication skills. For the future students, the higher learning institutes should prepare their graduates for the knowledge of franchising. Outsourcing expertise is another effective strategy to train the local foodservice practitioners.

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2.3.1.3 Career Path

The career paths for foodservice’s students are as follows:

1. Government agencies

2. Private sectors

3. Entrepreneurs

4. Consultant

5. Academician

6. Research institutes 2.3.1.4 Graduate Destination

Foodservice program offers several employment opportunities to their students as:

1. F&B Manager

2. Operations Manager

3. Restaurant Manager

4. Event Manager

5. Marketing Manager

6. R&D Officer

7. Food Purchasing Manager

8. Food Safety Officer

2.3.2 Non-Commercial Foodservice

2.3.2.1 Current Scenario

Food safety and its nutritional value are the main concern in hospital and army institute. The implementations of HACCP in government hospitals, Food Hygiene Regulations 2009 and safety and hygiene self-inspection (KENDIRI) in PLKN, school canteens and boarding schools are available. However, a lack of monitoring and enforcement of food preparation guidelines could lead to occurrence of food poisoning. Despite knowing the importance of healthy food, the limited budgets can be the main concern in elderly homes, boarding schools, colleges, prisons, school canteens and PLKN. It is a challenge for foodservice practitioners to provide healthy and delicious food with low cost. Menu planners must implement practical and low cost strategies for healthy menu planning in institutional foodservice. Similarly to commercial foodservice, there are limited trained personnel in both food safety and culinary arts. There is an increasing shift of priority between higher learning institutions focusing on food science and foodservice industry


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focusing on culinary arts. Commonly, the food is delicious but it may lack of nutritional value; or else the food is high in nutritional content but it does not look appealing. In fact, majority of the local universities do not have a curriculum covering both food science and culinary subjects. Students are found to lack of knowledge to comprehend and incorporate both areas very well. 2.3.2.2 Future Trends

There are several future trends in the non-commercial foodservice that need to be addressed. Consumers become informed about what they are eating. The entire movement towards healthy diet options and good dining experience has revolutionized. While healthy food is the essence of a non-commercial foodservice, the satisfactory food taste also counts. Nutritional value is an important factor in the development of menu but at the same time focus on taste and presentation has its impact on future trends. The emerging of molecular gastronomy and its offshoot is what consumers are actually looking for. The molecular gastronomy has been on a rise for some years. The foodservice practitioners need to be proactive in applying the molecular gastronomy concept. Institutional foodservice should move towards self-regulated on practices and quality system. It is a process where foodservice practitioners set goals, take actions, monitor their actions and make necessary adjustments to meet the articulated goals. With regards to food for specific groups, specific guidelines of food preparation and production for different category of institutional foodservice are required. The special dietary requirements for specific groups should also be provided such as gluten free diet, low salt diet, and allergen free diet. Besides that, institutional foodservice should promote the consumption of minimally processed foods as these foods contain few preservatives and have high nutritive value. Lastly, consumers’ awareness of healthy food consumption should be increased through mass education. 2.3.2.3 Career Path

The career paths for foodservice’s students are as follows:

1. Government agencies

2. Private sectors

3. Entrepreneurs

4. Consultant

5. Academician

6. Research institutes

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2.3.2.4 Graduate Destination

Foodservice program offers several employment opportunities to their students as:

1. Foodservice Dietitian

2. Dietetic Technician

3. Catering Officer

2.4 SUPPLY CHAIN

A supply chain is a system of organizations, people, technology, activities, information and resources involved in moving a product or service from a supplier to customer. Supply chain activities transform natural resources, raw materials and components into finished product that is delivered to end customer. Figure 3 briefly outlined the supply chain landscape in a typical business operation.

Wednesday, July 21, 2010

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SUPPLY CHAIN LANDSCAPE

Source: Reference Figure 4: Supply chain landscape

Supply chain activities in a well organised food manufacturing industry can be summarised as per Figure 4. As shown, among other things, supply chain activities in a food manufacturing operations includes process selection, forecasting of product sales and production schedule, capacity planning of factory, inventory management of raw materials and finished products, planning and control of production, purchasing of raw materials, warehousing, logistics and distribution of goods. Supply chain management (SCM) ensures that the right materials are available as and when required by the customers, with minimum investments in working capital.


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Thursday, November 03, 2011

51

Source: Reference

Figure 5: Typical supply chain activities in factory operations

Large food corporations especially the multinational companies have excellent supply chain management system (SCM). Among others, they have in place good technical support, networking, clear sales strategy, efficient logistics, warehousing, and good quality system. SCM functions in synergy with other business activities in ensuring the competitiveness of the company both domestically and internationally and hence improve company’s profitability. However, the majority of local players, in particular, the small and medium

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industry (SME) does not have that privilege and hence are less able to compete effectively. Not many are able to go into the international arena in a big way. According to the RM10 plan, a strong emphasis is given to the development and growth of the local food and agriculture industry. Focus is on self sufficiency in rice and reducing the overall balance of payment of the country. The country imports large quantity of food items both for fresh consumption and processing. Some areas identified include strengthening the fruits, meat and milk industry both for retail and also as raw materials for the manufacturers. For fruits, growth and development is the expansion of the industry including exports. The development of an integrated Halal products industry including food is another major strategy identified. A lot has been said of Malaysia becoming the Halal hub for world and for this to materialise efficient and good supply chain support is inevitable. 2.4.1 Current Scenario

2.4.1.1 Raw Materials for Manufacturing Industry

A competitive food industry in principle requires raw materials that meet the quality standards and specifications, consistent in supply, available at the right volume, available at the right time and competitively priced. Generally, very much of the raw materials required by food the industry is imported. This is attributed to the following:

1. Inadequate volume due to seasonal production, poor quality seed, unpredictable weather pattern affecting supply.

2. Lacks consistent and predictable supply. Material may be available but not at right time due to lack of knowledge of crop calendar.

3. Price often more expensive than imported materials often attributed to low farm productivity.

4. High losses during handling and storage. May be due to inadequate technical knowledge in postharvest handling, technical knowhow in warehousing and poor logistics.

2.4.1.2 Fresh Fruits and Vegetables

Availability of local fresh fruits both for local market and export is hampered due to:

1. Lack of knowledge on post harvest handling and storage in particular in extending the shelf life of fresh agriculture produce.

2. The right variety for export.


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3. Inadequate logistics and distribution facilities e.g. warehousing, cold chain facilities and transport.

4. Inadequate knowledge on warehousing, transportation systems – land sea and air.

2.4.1.3 Development of the Halal Industry

The government has a mission to make Malaysia a Halal hub. Halal compliance of a product not only necessitating the use of Halal raw materials but also the Halal procedures of handling, storage and warehousing and transport of raw materials and finished goods. To be credible as a Halal supplier, it is pertinent that supply chain operators are knowledgeable of this category of business. 2.4.1.4 Regulatory/Certification/Traceability

International trade of food products is becoming more complex and conforming to the regulatory requirement of the importing country is crucial. One recent area to be followed is on implementation of a traceability system of food products from the country of origin and along the supply chain. This is an area where the industry face difficulty especially the SME’s as it involves careful and systematic records and coding systems in their manufacturing operations. This can be overcome with efficient supply chain management system in their production plant. 2.4.1.5 Environment/Green Technology

The world population is getting more aware of a clean and safe environment. There is increasing demand by the trading nations especially the developed world for sustainable agriculture and linking imports of products with “green technology”. Supply chain operators must also keep pace with these needs. 2.4.2 Future Trends

Recent years has been placed on sound supply management to reduce costs, facilitate control, improve customer service and increase profitability. With increasing competition and globalisation in trade, speed is the essence, and hence, without doubt, Supply chain management plays an important role in business profitability. As most large corporations usually have good SCM system in place, emphasis should be given to educate the small and medium industries to enable them to go global. Knowledge that must be disseminated in particular to the SME’s so as to make them more competitive and go global includes:

1. Forecasting, production planning and capacity utilisation of plant and equipment.

2. Inventory management of raw materials, packaging materials and finished product including Traceability.

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3. Special logistical requirements – land, sea and air for variety of product needs e.g. fresh produce, perishable products, modified atmosphere storage, shelf stable products, frozen, bulk, halal requirements, etc.

4. Customer services – linking suppliers, manufacturers, distributors, retailers, outlets regardless of locations e.g. electronic communications or paperless transactions for speed and cost reduction.

5. Regulatory requirements – ISO, phytosanitary.

6. Specialised packaging requirements – bulk, dry, liquid, viscous products, etc.

CHAPTER 3

CURRENT STATUS OF TEACHING AND LEARNING

(FOOD SCIENCE AND TECHNOLOGY

PROGRAMMES) IN MALAYSIA AND WORLD

SCENARIOS

CHAPTER 3: CURRENT STATUS OF TEACHING AND LEARNING (FOOD SCIENCE AND TECHNOLOGY PROGRAMMES) IN MALAYSIA AND WORLD SCENARIOS

41

3.1 Malaysia Scenario

Food science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security. In Malaysia, higher educational institutions offering food science and technology programmes have provided graduates with the ability, through multidisciplinary studies, to understand and integrate the scientific disciplines relevant to food. These graduates would then be able to extend their knowledge and understanding of food through a scientific approach, and to be able to apply and communicate that knowledge to meet the needs of society, industry and the consumer for sustainable food quality, safety and security of supply. Student studying food science and technology in higher education need to have undertaken courses in the basic scientific disciplines of chemistry, biology, mathematics, statistics and ph ysics. These are developed in food science and technology degree programmes through course elements in food chemistry, food biochemistry, food microbiology and quality, food analysis and instrumentation, food engineering, food processing, food physics, food technology of various plant and animal commodities, food product development etc. In general, food science and technology programmes in Malaysia will produce graduates who are competent in the following nine learning outcomes: 1. Knowledge in the discipline 2. Psychomotor/Practical/Technical skills 3. Critical thinking and Scientific approach 4. Communication skills 5. Social skills and responsibilities 6. Profesionalism, values, attitudes and ethics 7. Lifelong learning and information management 8. Managerial and entrepreneurial skills 9. Leadership skills The achievement of the learning outcomes are measured through examinations, quizzes, assignments, presentations, projects, final year project reports, lab reports, and i ndustrial training. Generally, the food science and technology programmes produce graduates who are knowledgeable, capable and competitive in task accomplishment for various job sector involved with food production and processing, food quality control, product development, research and m anagement. Graduates with expertise in food science and technology area are capable of venturing into agricultural downstream industry commercially and modern in line with current needs. According to National Council of Higher Education (MPTN), the curriculum structure of an undergraduate programme should consist of three major

FOOD TECHNOLOGY

42

components, namely university courses, core courses and elective courses in the distribution of 15-20%, 50-60% and 25-30%, respectively. The curriculum structures for food science and technology programmes offered by eight higher educational institutions in Malaysia are presented in Figure 5. The detailed breakdowns of these three major components are tabulated in Annex D, Table 1. Department of IPT Management (JPIPT) has subdivided the curriculum of undergraduate programmes into humanitarian, concept and theory, and technical skills in the distribution of 15-20%, 50-60% and 25-30%, respectively. The curriculum structures for food science and technology programmes offered by eight higher educational institutions in Malaysia are presented in Figure 6. The detailed breakdowns of these three major components are tabulated in Annex D, Table 2. UPM UPM


43

Figure 6: Structure of curriculum according to the requirement of the National Council on Higher Education (MPTN)

16.2%

60.8%

23.1%

University courses

Core courses

Elective courses

UPM 12.0%

73.9%

14.1%

University courses

Core courses

Elective courses

UKM

11.2%

73.9%

14.9%

University courses

Core courses

Elective courses

14.5%

59.1%

26.4%

University courses

Core courses

Elective courses

15.6%

75.0%

9.4%

University courses

Core courses

Elective courses

18.5%

72.6%

8.9%

University courses

Core courses

Elective courses

16.7%

72.5%

10.9%

University courses

Core courses

Elective courses

16.5%

74.5%

9.0%

University courses

Core courses

Elective courses

FOOD TECHNOLOGY

44

Figure 7: Structure of curriculum according to the requirement of the Department of IPT Management (JPIPT)

USM USM

16.2%

54.9%

29.0%

Humanitarian Concept & Theory Technical Skills

12.0%

73.9%

14.1%


UPM UKM

UPM

UKM 14.5%

59.1%

26.4%


UiTM

15.6%

56.3%

28.1%


25.9%

44.4%

29.6%


18.7%

38.2%

43.1%


8.6%

40.1%51.3%


USIM UNISZA

UMT UMS


45

Food science and technology are science-based courses, requiring a go od grounding in science and the use of laboratory and pilot-plant facilities, to reinforce the theoretical knowledge acquired. As well as acquiring practical laboratory and observation skills, laboratory experiments need to written up, developing important reporting and interpretation skills. Therefore, laboratory component is essential part of the food science and technology programmes. Some of higher educational institutions in Malaysia are also equipped with up-to-date facilities for chemical, microbiological laboratory exercises, and processing, pilot-plant facilities for teaching the principles of unit processing and engineering operations, as well as sufficient well-qualified academic staff to teach the range of disciplines. The detailed area of expertises in food science and technology for academic staff in eight higher educational institutions are presented in Annex D, Table 4. 3.2 World Scenario

From North America to Australia, from Europe to parts of Asia, we have seen waves of modernising and upgrading the food science and technology programmes. Recently, a working group of the committee of University Professors of Food Science and Technology (CUPFST), UK, who sought to agree a framework of common course elements for the various food science and technology courses established in the UK (Campbell-Platt, 2009). Newer universities are advised that each course element should be based on outcome-based learning. This approach is popular international and is used by professional institutes such as the Institute of Food Science and Technology (IFST) in the UK, and Institute of Food Technologists (IFT) in the USA. At several universities worldwide, degree programmes in food science and technology have been developed in the past half-century. This followed the lead of the University of Strathclyde in Glasgow, Scotland, under the leadership of the late Professor John Hawthorn, who also became President of the International Union of Food Science and Technology (IUFoST). In general, the worldwide higher educational community recognises food science as the discipline in which engineering, biological and physical sciences are used to study the nature of foods the causes of deterioration, the principles underlying food processing, and the improvement of foods for the general public. Food technology is recognised as the application of food science to the selection, preservation, processing, packaging, distribution and use of safe, nutritious and wholesome food. In practice, as recognised throughout the world, the terms are often used interchangeably, and practising food scientists and technologists have to both understand the nature of food materials and produce safe, nutritious food products. It is understood, and desirable, that the various food science and technology courses offered will vary, reflecting particular research interests and expertise, in different institutions, and students will want to develop their own interests through specific selection of courses or individual research projects. Table 4 presents a list of food-related programmes offered by selected higher

UNISZAM

UNISZA UMS UMT

FOOD TECHNOLOGY

46

educational institutions around the world. Detailed information for all listed programmes can be obtained in Annex E.

Table 4: Lists of some of the food-related programmes offered by higher educational institutions around the world.

No. Name Of University Name of Program Detailed

Information

1 Cornell University

Department of Food Science 1. Food Science Option 2. Food Operations and Management Option

Annex E, p. 2

2 University of Reading

Food and Nutritional Sciences 1. BSc Food Technology and

Bioprocessing(with or without Industrial Training)

2. BSc Food Science (with or without Industrial Training)

3. BSc Food Science with Business (with or without Industrial Training)

Annex E, p. 3

3 Wisconsin-Madison

University

College of Agricultural and Life Sciences: Department of Food Science 1. Natural Sciences (ANS) 2. Agricultural Sciences (ASP) 3. Food and Bioprocess Engineering

(ANS and ALE) College of Agricultural and Life Science: Department of Nutritional Science

1. B.S Nutritional Science: Dietetics

Annex E, p. 11

4 University of New South

Wales (UNSW)

Faculty of Engineering: Food Science – 3065 1. Bsc Food Science and Technology

Annex E, p. 16

5 Culinary Institute of America (CIA)

1. Bachelor of Professional Studies (B.P.S.) Degree in Culinary Arts Management

Annex E, p. 19

6 Kings College, London

Department of Nutrition and Dietetics 1. BSc Honours in Nutrition 2. BSc Honours in Nutrition & Dietetics

Annex E, p. 21

7 University of Leeds

Faculty of Mathematics and Physical Sciences: The School of Food Science and Nutrition 1. BSc Food Science 2. BSc Food Studies and Nutrition 3. BSc Nutrition

Annex E, p. 25


47

8 Massey University

Institute of Food, Nutrition and Human Health 1. Bachelor of Food Technology with

Honours 2. Bachelor of Science (Human Nutrition)

Annex E, p. 28

9 University of Minnesota

Department of Food Science and Nutrition 1. BSc Food Science

Annex E, p. 35

10 Kasetsart University

Faculty of Agro-Industry: Department of Food science and Technology 1. BS Food Science and Technology

Annex E, p. 38

References

Campbell-Platt, G, 2009. Food Science and Technology, Blackwell Publishing Ltd., UK

FOOD TECHNOLOGY

48

CHAPTER 4

STRATEGIC PLAN FOR TEACHING AND LEARNING

IN FOOD SCIENCE AND TECHNOLOGY PROGRAMMES

CHAPTER 4: STRATEGIC PLAN FOR TEACHING AND LEARNING IN FOOD SCIENCE AND TECHNOLOGY PROGRAMMES

51

4.1 Introduction

In Malaysia, tertiary education programme on f ood science and technology draws from many interdisciplinary areas other than food-based courses such as chemistry, biology, biochemistry and microbiology in an attempt to better understand various food processes and i mprove quality of food products for the general public. The food we consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. In general, students from the field of food science and technology programmes study the physical, microbiological, and chemical make-up of foods. After the complete understanding of the functional properties of various food components in a food product comes the mass production of this food product using principles of food technology. By applying the basic knowledge and processing technologies, they are responsible for developing the safe, wholesome foods that comes in innovative packaging that line supermarket shelves everywhere. All of these interrelated fields and activities contribute to the food industry. 4.2 Strategic Plan: Food S cience and Technology

Curriculum for the 21st Century (Time Frame: 2011-2015)

Generally, Working Committee agreed with the need to develop a well-rounded food science and technology curriculum in order to produce graduates who meet the demands of the workforce in the food industry. Some suggested that more inputs from the industry players are needed to develop a comprehensive set of curriculum that should underpin the Blueprint initiatives, by creating a s uitable platform for the industry and the universities to exchange ideas to share each other’s needs. The food science and technology curriculum should incorporate a sound technical preparation through comprehensive knowledge and selected practical experience of the real workforce; provides a foundation that enables food science and technology graduates to cultivate critical thinking and problem solving ability, positive work attitudes, and make optimum choices for future careers. The future graduates should be able to fit in the global workforce market. To achieve the foregoing, the following components are necessary to provide quality food science and technology education that is successful in developing highly skilled workforce for the food industry in the 21st century. In order to achieve this endeavour, the food science and technology education should have the common characteristics of internationally recognized food science and technology curriculum, especially its standard and quality. After taking account of the historic and recent trends in upgrading food science and t echnology curriculum around the world, the Working Committee is persuaded that there is considerable merit in the path followed in the most higher education systems in the developed world.

FOOD TECHNOLOGY

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4.2.1 To establish an internationally comparable standard for food science and technology curriculum in Malaysia

The standard for food science and technology education should meet the needs of the 21st century and be comparable to those of developed countries. Around the world, including Malaysia, increased attention to quality assurance, accreditation, standards and assessment by governments is an inevitable consequence of the perceived inability of higher education system to reverse declining trends in student learning outcomes. The growing influence of quality assurance and development of standards is reflected in the tightening controls being introduced by Ministry of Higher Education in relation to our higher educational institutions. The Working Committee has observed a significant increase in the development of new food science and technology programmes by public and private higher educational institutions in Malaysia. Quality assurance system is nowadays adopted in higher education of many countries. It has been proved to be an effective method to maintain and enhance the quality and standard of higher education. There is a n eed for a pr ofessional body to be given the authorization by the government to be r esponsible for professional accreditation in the field of food science and t echnology. The above-mentioned quality assurance system should include both internal self-evaluation system and external professional accreditation system. Validation and certification of new and revised food science and t echnology programmes by quality assurance agencies such as MQA (e.g. qualification framework, subject benchmark, program specification and others) are devised to ensure that higher education programmes (including food science and technology programmes) are keeping pace with the rising expectations of our stakeholder groups. The validation of standards will certainly help to raise the level and quality of food science and technology programmes as a whole. 4.2.2 To strengthen the innovation and development of food

science and technology programmes to meet the needs of the stakeholders

The Working Committee is aware of differences in educational programmes offered by various higher educational institutes, and is committed to developing a research and research training environment at these institutions that will shape pedagogic approaches and lead to innovation in curriculum design. An academic staff’s attitude to research-based education can be shaped by his/ her in-depth research work. Higher educational institutions which are actively engaging in research and s upport research partnerships with food industry are most likely to succeed in creating the predisposition to a research-based approach in their graduates.


53

The Working Committee draws attention to the desirability of a research-based approach to food science and technology curriculum, suggesting this will be an integral part of the approach to be taken by the higher educational institutions in the future development of food science and technology curriculum. The Working Committee also envisages the important role of higher educational institutions in working in close collaboration with all stakeholder groups (e.g. food industry and related governmental agencies) to plan and design the food science and technology programmes. The innovation and development of food science and technology programmes include realignment of all existing programmes and broadening of the contents of them, referring to the international practice; revision of the curricula; and strengthening of the international cooperation in food science and technology programmes with strong collaboration with stakeholder groups and professional bodies. Presently, the food science and technology curriculum offered by various higher educational institutions in Malaysia is well established to cater for the needs of food industry. Majority of the graduates are relatively well equipped to work in food production line as front line managers, quality control/ assurance executives, product specialist, food technologist, R&D researcher etc. In addition, graduates are also expected to be able to do multitask. Though these curriculums provide for higher technical skills for graduates, they are still lacking in essential soft skills which are associated with positive values, leadership skills, team work, and c ommunicative skills. Above all, following the structural shift from manufacturing to a service-oriented economy in recent decades in many countries, Malaysia will need to develop strong and appropriate human capital to stay in the forefront of competition in food industry. One of the best ways to achieve this is to enhance food science and technology programmes so as to train highly competent graduates for our food industry. Many higher educational institutions in Malaysia have periodically revised their curriculum of food science and t echnology programmes. The Working Committee would like to recommend the following actions to be taken into consideration during the revision processes: 4.2.2.1 The job orientation of academic courses

The academic courses should be taught in such a way that they are related to the world of work. Whenever appropriate, lectures should demonstrate and link the students to the practical application of concepts, knowledge and processes to various jobs available to students once they complete the basic/ fundamental courses.

FOOD TECHNOLOGY

54

4.2.2.2 Interactive practical courses

The curriculum should include a number of practical courses that can help students develop an understanding and appreciation of the technology, critical thinking skills and familiarity with tools, equipment and materials used in the food industry.

4.2.2.3 Readiness for the world of work

Curricular and c o-curricular activities should be dev eloped to provide students with an awareness and understanding of the world of work in the food industry and an appreciation of the values and attitudes towards all types of work in the production line. This should include knowledge about the economy, the processes and organisation of production, the ability to communicate well across all levels and the demands of working life. The curriculum should include courses such as entrepreneurship with planned co-curricular activities like structured visits to food companies, work simulations such as product development. Hands-on experiences and t he involvement of people from food industry and t he community are most likely to develop work-related values and attitudes. 4.2.2.4 Development of soft skills

A variety of fundamental skills applicable to work situations, such as decision-making and pr oblem-solving, communication, self-presentation, team-work and computing, are to be developed through the use of cross-curricular approaches to lecturing and learning with emphasis on process skills as well as course content. Soft skills are identified to be the most critical skills in the current global job market especially in a fast moving era of technology. The combination of technical and soft skills has been seen as the most critical element in the sustainable development of food science and technology curriculum by our stakeholders.

4.2.3 To cultivate learner-centred and life-long learning and

development of career guidance in food science and technology programmes

The most important goal for higher educational institutions is to provide high quality education in Malaysia. It is now widely acknowledged that the most effective pathway to improve student learning outcomes is the quality of lecturing, especially academic staff’s ability to motivate and facilitate such learning. Department of Higher Education requires academic staff to encourage self-motivation and effective learning among students, and to be a good role model in the cultivation of good values in students. The quality of graduates is, to a large extent, determined by who are attracted to enter the profession and how they are trained. The food industry expects graduates from a f ood science and technology programme to be s ufficiently knowledgeable in the subject matters related to food science and technology,


55

excellent in communication skills and at their jobs. It is therefore vital that our food science and technology programmes are of high quality and support student-centered and life-long learning principles. One of the main challenges in the food industry in Malaysia is to persuade employers of the benefits of employee training and to provide systematic skill-development training. Most companies (small and large) will be forced to conduct training and certification to meet various food safety and quality standards. Food companies (and especially the SMEs) are much less likely to invest in training to develop technical, marketing and business innovation skills. It is not just that they are unwilling, but simply lack knowledge, time, links to the higher educational institutions and the infrastructure to conduct education and training. In addition, our food industry’s traditional short term in-house training programmes is no longer adequate to counter the threats to the industry. Therefore, the quality of the industry’s liaison with the higher educational institutions must be improved to ensure future development of food industry in Malaysia. Students need to understand the range of jobs available and to identify their own potential areas of interest and aptitude. They should know the educational and training requirements of a particular career path in food industry. Careers guidance should therefore be offered with the aim of equipping students with the necessary skills and knowledge that will enable them to make informed decisions about their career development. 4.2.4 To intensify capacity building for food science and

technology programmes in higher educational institutions

For any organization to achieve its goals it must have capacity building as a major focal area. The higher educational institution must invest in; establishing a good working environment, improving academic staff skills and ac quiring modern and up -to-date equipment. Under capacity building, the two aspects identified are human resources and infrastructure (physical facilities). For the higher educational institution to excel in achieving its goal in providing the excellent food science and technology programmes, the following strategies must be developed: • Review and rationalise staff establishment and assess human resource

requirements for food science and technology programmes

• Attract and retain staff

• Improve the quality of work culture

• Broaden and intensity development and t raining programmes for staff in faculty/school in order to improve the effectiveness of the faculty/school

• Development a f ramework for improving and increasing physical infrastructures

FOOD TECHNOLOGY

56

4.2.5 To develop an up-to-date enrolment projection model for all food science and technology programmes in Malaysia

The demand for graduates from food science and technology programmes has not yet been fully documented. Even though Ministry of Higher Education has proper data systems, it does not seem to have developed a widely accepted set of projections for future demand for graduates from food science and technology programmes offered by higher educational institutions in Malaysia. This will be necessary prior to developing and approving any final master plan in the years to come. Table 3 of Annex D shows the projection of student intake from 2010 to 2020 for higher educational institutions offering food science and t echnology programmes. However, the demand for graduates from food science and technology programmes should take into account of current and future manpower requirements by food industry in Malaysia. Timely provision of graduates in the food science and technology area at the right levels in the right numbers has always been a high priority for Ministry of Higher Education in order to cater to the needs of various stakeholder groups. The Ministry of Higher Education should establish a working group of experts (both from higher educational institutions and stakeholder groups) to develop and maintain an up-to-date, 10-year enrolment projection model for public and private higher educational institutions.

CHAPTER 5

THE WAY FORWARD AND CONCLUSIONS

CHAPTER 5: THE WAY FORWARD AND CONCLUSIONS

59

The report put forth an argument: it is crucial, urgent and feasible for the higher educational institutions to work together with Ministry of Higher Education to enhance the food science and technology programmes in Malaysia. The outcomes reported in the preceding chapters have provided a good deal of evidence in support of this issue. Given the short time frame of the study and the limited resources available to conduct the study, we agreed to focus on t angible options for the development and enha ncement of food science and technology programmes in Malaysia. Upon conclusion of this extensive and broad data and i nformation gathering effort, the Working Committee reached conclusions based on our own experiences in food science and technology education and began to develop a s eries of recommendations through a strategic plan. Ideas about the way forward have emerged from the workshops and data collection activities conducted over the past 12 months. The strategic plan presented in Chapter 4 is not recommendations in the formal sense, since they have not been validated as such by all higher educational institutions and related stakeholder groups. The proposed strategic plan does, however, have the value of being the product of a thoughtful, multilevel and iterative process of in-depth discussion among the Working Committee members. The Working Committee is confident that there will be objections to the strategic plan with probably no individual or group agreeing with everything in the report. The Working Committee welcomes intellectual debate for a bright future of the food science and technology education in Malaysia. Almost all items in the strategic plan are at the national level. It is beyond the power of one higher educational institution to carry out the strategic plan alone. Therefore, it is important to form a preparatory working group for carrying out the strategic plan. There are significant differences among both higher educational institutions offering food science and technology programmes and related stakeholder groups. No single strategic plan or programme could possibly be universally applicable in food science and t echnology education and it would be counterproductive to try to enforce one. Nonetheless, it is important for all parties to work together to foster the development and enhancement of food science and technology programmes in Malaysia for the benefit of our nation. Several recommendations in the strategic plan carry financial implications. The Working Committee considers that food science and technology education is such a v ital area in Malaysia that it is worth additional investment by the Government. Beyond whatever additional Government funding becomes available to higher educational institutions offering food science and technology programmes, the Working Committee also welcomes private funding or other innovative income sources, and is open to new ideas towards that end. It is difficult for the Working Committee to undertake a full cost impact assessment of the strategic plan in this report, as there are many factors at play which are not yet fully known.

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Government, especially Ministry of Higher Education, has an important role to play in the future development of the food science and technology programmes in Malaysia, not only in terms of providing financial resources. If the Ministry of Higher Education accepts the strategic plan in this report, the Working Committee suggests that it should consider reviewing some of its policies to facilitate and support future development of food science and technology programmes in Malaysia.

REFERENCES

REFERENCES

63

1. MIDA, 2010; http://www.mida.gov.my/en_v2/index.php?page=food-industries

2. Frost and Sullivan, 2010. 2020 Vision Global Food and Beverage Industry Outlook.

3. Euromonitor International, 2009. Packaged Food – Country Market Insight – Malaysia.

4. Othman N.M., 2007. Food Safety in Southeast Asia: Challenges Facing the Region Asian Journal of Agriculture and Development, 4: 1-9.

5. Selamat, J. 2007. Food safety: Status and challenges. In “50 years of Malaysian Agriculture Transformational Issues Challenges and Direction” (F. M. Arshad, N. M. R. Abdullah, B. Kaur, A. M. Abdullah, ed.). Penerbit Universiti Putra Malaysia, Serdang.

6. Selamat, J. and Hajeb, P. 2009. Evaluation of Food Safety in Malaysia: Consumer Perspective. Journal of the Consumer Research and Resource Centre 1, in press.

7. FAO/WHO. 2004. Food safety legislation science and r isk-based approaches to harmonization food safety legislation in Malaysia. FAO/WHO Regional Conference on Food Safety for Asia and the pacific. Seremban, Malaysia, 24-27 May 2004.

8. FAO/WHO. 2004. Application of risk analysis in food control-challenges and benefits:risk analysis in Malaysia. FAO/WHO Regional Conference on Food Safety for Asia and the pacific. Seremban, Malaysia, 24-27 May 2004.

9. FAO/WHO. 2004. Information echange, education and communication the Malaysia perspective. FAO/WHO Regional Conference on Food Safety for Asia and the pacific. Seremban, Malaysia, 24-27 May 2004.

10. Ministry of Health (MOH). 2006. Annual report of food safety and quality division, Ministry of Health 2005.

11. Ministry of Health (MOH). 2008. Food safety in Malaysia – an overview. (http://www.selamat.net/Document%20Library/Presentations%20meeting%20Portugal/Lecture%208%20Malaysia%20Abdul%20Rahim.pdf)

12. Ministry of Health (MOH). 2010. National Food Safety and Nutrition Council.

13. Ministry of Health (MOH). 2010. Pelan Tindakan Keselamatan Makanan Kebangsaan 2010-2020.

14. Chang, J. 2009. Malaysia Food and Agricultural Import Regulations and Standards-narrative, FAIRS Country Report. (http://www.usda.com/food%20and%20Agricultural%20Import%20Regulations%20and%20Standards.pdf)

http://www.mida.gov.my/en_v2/index.php?page=food-industries�

http://www.selamat.net/Document%20Library/Presentations%20meeting%20Portugal/Lecture%208%20Malaysia%20Abdul%20Rahim.pdf�



http://www.usda.com/food%20and%20Agricultural%20Import%20Regulations%20and%20Standards.pdf�



ANNEX

67

ANNEX A

AHLI JAWATANKUASA KERJA PEMBANGUNAN HALA TUJU PENGAJARAN DAN PEMBELAJARAN SAINS DAN

TEKNOLOGI MAKANAN

Pengerusi : Prof. Dr. Mohd. Yazid Abdul Manap

Pengerusi Bersama : Prof. Dr. Nazamid Saari

Ahli : Prof. Dr. Jinap Selamat

Prof. Dr. Yaakob Che Man

Prof. Dr. Suhaila Mohamed

Prof. Dr. Russly A. Rahman

Prof. Dr. Jamilah Bakar

Prof. Madya Dr. Fatimah Abu Bakar

Prof. Madya Dr. Azizah Abdul Hamid

Prof. Madya Badlishah Sham Baharin

Prof. Madya Dr. Tan Chin Ping

En. Dzulkifly Mat Hashim

Dr. Nordin Mohd. Som

Dr. Faridah Abas

Dr. Roselina Karim

Dr. Boo Huey Chern

Prof. Dr. Abd. Karim bin Alias (USM)

Prof. Dr. Aminah binti Abdullah (UKM)

Prof. Dr. Che Abdullah bin Abu Bakar (UDM)

Prof. Dr. Salmah Yusof (USIM)

Prof. Madya Dr. Amiza Mat Amin (UMT)

Prof. Madya Dr. Sharifudin Md. Shaarani (UMS)

Prof. Madya Dr. Norizzah Abd. Rashid (UiTM)

ANNEX

68

ANNEX B

Workshop: Industrial Mapping and Future Direction of Food Related Industry 24th June 2010 Putrajaya Marriott Hotel List of Participants 1. Industries Mr. Kamarudin bin Rasid General Manager Human Resource/Corporate Affairs Ajinomoto (Malaysia) Berhad Lot 5710, Jalan Kuchai Lama 58200 Petaling, KUALA LUMPUR Tel: 03-7980 6958 Ext. 237 Fax: 03-7981 1731 Mr. Kamarol Zaman bin Abdol Rahman Vice President CIMB Investment Bank Berhad 6 Commerce House 22-24 Jalan Sri Semantan Satu Damansara Heights 50490 Kuala Lumpur, Malaysia Tel: 012-2007656 Fax: 03-27321343 Mr. Ahmad Zaki bin Abdullah General Manager (CEO) Felda D'Saji Sdn. Bhd Dewan Perdana Felda Jalan Maktab, Off Jalan Semarak 54000 KUALA LUMPUR Tel: 03-26944159 Fax: 03-26944159

ANNEX

69

Mdm. Mary Easaw-John Senior Manager Dietetics and Food Services National Heart Institute (UN) 145, Jalan Tun Razak 50400 KUALA LUMPUR Tel: 03-2617 8245 Fax: 03-26982824 Y.Brs. Dr. Baharuddin bin Abdul Ghani Senior Vice President R&D Division Malaysian Agrifood Corporation Berhad (MAFC) Block 2A, Level 25 Suite 25-1, Plaza Sentral Jalan Stesen Sentral 5 50470 KUALA LUMPUR Tel: 012-2022521 Fax: 03-56235102 Mr. Jamaludin bin Md. Ali Managing Director/Chief Executive Officer KFC Holdings (Malaysia) Bhd Level 17, Wisma KFC No. 17, Jalan Sultan Ismail 50250 KUALA LUMPUR Tel: 03-2026 3388 Fax: 03-2711 269 Dr. Lim Yor Hang Consultant Dewina Consult Sdn. Bhd Lot 11, Jalan P/9B, Kawasan Perusahaan, 43650 Bandar Baru Bangi, Selangor Tel: 012-2329224 Fax: 03-89262288

ANNEX

70

2. Government Mdm. Shamsinar binti Abdul Talib Deputy Director (Codex) Bahagian Keselamatan dan Kualiti Makanan Kementerian Kesihatan Malaysia Aras Block E7, Parcel E 62590 PUTRAJAYA Tel: 03-8885 0787 Fax: 03-8885 0790 Mdm. Norzitah Abu Khair Principal Assistant Director Bahagian Keselamatan dan Kualiti Makanan Kementerian Kesihatan Malaysia Aras Block E7, Parcel E 62590 PUTRAJAYA Tel: 03-8885 0789 Fax: 03-8885 0790 En. Zainal Abidin Yang Razali Director Lembaga Pemasaran Pertanian Persekutuan Bangunan FAMA Point Lot 17304 Jalan Persiaran 1 Bandar Baru Selayang 68100 Batu Caves SELANGOR Email: [email protected] Dr. Mohd. Salleh Punan Deputy Director Pusat Penyelidikan Teknologi Makanan MARDI Peti Surat 12301 Pejabat Pos Besar 50774 KUALA LUMPUR Tel: 03-8943 7673 Fax: 03-8942 2906

ANNEX

71

Pn. Zainoni Mohd Janis National Standards Development Section SIRIM Berhad No. 1, Persiaran Dato* Menteri Seksyen 2, Peti Surat 7035 40911 Shah Alam SELANGOR Tel: 03-5544 6300 Fax: 03-5510 8830 Pn. Fatimah bte Salim Senior Principal Assistant Director Nutrition Development Unit Ministry of Health Malaysia 7th Floor , Block E10 , Parcel E Federal Government Administrative Centre, Precinct one , 62590 Putrajaya Tel: 03-8883 4043 Email: [email protected]

ANNEX

72

3. Higher Educational Institute Prof. Madya Dr. Sharifudin bin Md Shaarani Timbalan Dekan (Akademik dan Hal Ehwal Pelajar) Sekolah Sains Makanan dan Pemakanan Universiti Malaysia Sabah (UMS) Beg Berkunci 2073 88999 Kota Kinabalu Sabah Tel: 088-320000 ext: 8738 Fax: Prof. Dr. Che Abdullah bin Abu Bakar Dekan Fakulti Teknologi Makanan Universiti Darul Iman Malaysia (UDM) Kampus Kota, Jalan Sultan Mahmud 20400 Kuala Terengganu Terengganu Tel: 09-6275516 Fax: 09-6221788 Prof. Madya Dr. Norizzah binti Abdul Rashid Timbalan Dekan Fakulti Sains Gunaan Universiti Teknologi MARA (UiTM) 40450 Shah Alam Selangor Tel: 03-55435559 Fax : 03 55444562 Prof. Dr. Salmah binti Yusof Fakulti Sains dan Teknologi Universiti Sains Islam Malaysia (USIM) Bandar Baru Nilai 71800 Nilai Negeri Sembilan Tel: 06-7987001 Fax: 06-7987010

ANNEX

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Y. Brs. Prof. Madya Dr. Amiza binti Mat Amin Timbalan Dekan (Akademik dan Hal Ehwal Pelajar) Fakulti Agroteknologi dan Sains Makanan Universiti Malaysia Terengganu (UMT) 21030 Kuala Terengganu Tel: 09-6683518/3507 Fax: 09-6683434 Prof. Dr. Aminah binti Abdullah Fakulti Sains dan Teknologi Universiti Kebangsaan Malaysia (UKM) 43600 UKM, Bangi Selangor Tel: 03-89215990 Fax: Prof. Dr. Jamilah Bakar Deputy Dean (Postgraduate, Research And Innovation) Faculty Of Food Science And Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468368 Fax: 603-89423552 Prof. Dr. Fatimah Abu Bakar Deputy Dean (Academic & Student Affairs) Faculty Of Food Science And Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468371 Fax: 603-89423552

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Associate Professor Dr. Tan Chin Ping Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468418 Fax: 603-89423552 Professor Dr. Jinap Selamat Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468393 Fax: 603-89423552 Dr. Faridah Abas Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468343 Fax: 603-89423552 Associate Professor Dr. Azizah Abdul Hamid Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468374 Fax: 603-89423552 Dr. Boo Huey Chern Head of Department Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468374 Fax: 603-89423552

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Associate Professor Badlishah Sham Baharin Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468389 Fax: 603-89423552 Dr. Mohd Nordin Mohd Som Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468493 Fax: 603-89423552 Dr. Roselina Karim Head of Department Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468355 Fax: 603-89423552 Dr. Yee Choy Leong Graduate School of Management Universiti Putra Malaysia 43400 UPM Serdang Selangor, Malaysia Tel: 603-89467731 Fax: 603-89434019 Mohd Sabri Pak Dek Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468935 Fax: 603-89423552

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Nurul Ashikin Ismail Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468935 Fax: 603-89423552 Sarina Abdul Halim Lim Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468935 Fax: 603-89423552 Nuzul Noorahya binti Jambari Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468935 Fax: 603-89423552 Chua Bee Lia Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468935 Fax: 603-89423552 Hanan bin Hassan Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468935 Fax: 603-89423552

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Zuraida Fazella Mohd Kamil @ Ab Rahman Faculty of Food Science and Technology Universiti Putra Malaysia 43400 UPM, Serdang Selangor, Malaysia Tel: 603-89468935 Fax: 603-89423552

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ANNEX C

ATTACHMENT 1 - Strength and Focus of each program including their specific intended market

ATTACHMENT 2 - Structure of Curriculum Program according to the requirements of the Council on National Higher Education (MPTN) and t he Department of Higher Education Management (JPIPT)

ATTACHMENT 3 - Structure of Curriculum

ATTACHMENT 4 - Studying Scheme for each Degree or Specialization (if any)

ATTACHMENT 5 - Implementation of Learning Outcome and Soft Skills, Assessment methods and Quality System in place to ensure graduates meet the learning objectives

ATTACHMENT 6 - Projection of student intake for each program from 2010 to 2020

ATTACHMENT 7 - List of Lecturers, Tutors and their area of expertise

ATTACHMENT 8 - Projection of Human Resource requirements for Academic and Technical (Non - Academic) Staff from 2011 – 2020

ATTACHMENT 9 (Part 1)

- Status on infrastructure for teaching and learning as well as future needs

(Part 2) - Area of research conducted to support teaching and learning

ANNEX

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ATTACHMENT 1

Strength and Focus of each program including their specific intended market

Name of Program 1

Program Goal

Strength / Focus

Intended Market for graduates e.g.: Food & Beverage outlets, Herbal Industry, Food Manufacturing

* Program goal refers to the ultimate objective of the program.

This information should include all programs. Please use the same format when filling the necessary information for the other programs offered in the university.

ANNEX

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Table 1: Structure of Curriculum Program according to the requirements of the Council on National Higher Education (MPTN)

Credit % Credit % Credit %

1

2

3

4

56


1

2

3

4

56

Requirements of MPTN (%)

Name of Degree and Specialization (if any)

Concept and Theory Technical Skills

Table 2: Structure of Curriculum Program according to the requirements of the Department of Higher Education Management (JPIPT)

Curriculum Component Humanitarian

Total CreditRequirements of MPTN (%) 25-30

Name of Degree and Specialization (if any)

Curriculum Component

15-20 Total Credit

Core Courses Elective Courses

50-60 25-30

ATTACHMENT 2

15-20 50-60

University Courses

ANNEX

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ATTACHMENT 3

Structure of Curriculum

Course Component Structure of Program

University Courses

Course Code Name of Course Credit

Total Credit

Core Courses


Total Credit

Electives for each

Specialization (if any)


Total Credit * Please include all electives for each specialization using the same

format provided.

ANNEX

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ATTACHMENT 4 Studying Scheme for each Degree or Specialization (if any)

Name of Degree: Total Credit Hours: YEAR I

Semester I Semester II

CODE COURSE CREDIT LECTURE PRACTICAL CODE COURSE CREDIT LECTURE PRACTICAL

TOTAL

TOTAL

YEAR II



TOTAL

TOTAL

ANNEX

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YEAR III



TOTAL

TOTAL

YEAR IV



TOTAL

TOTAL

* Please include studying scheme for each degree or specialization offered using the same format provided.

ANNEX

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ATTACHMENT 5 Implementation of Learning Outcome and Soft Skills, Assessment methods and Quality System in place to ensure graduates

meet the learning objectives

Program Please Tick [/] where applicable

Program 1

Program 2

Program 3

Learning Outcome Based:

Non Learning Outcome Based:

Status of Implementation for

Learning Outcome and Soft Skills

Please Tick [/] where applicable

Delivery Method practiced by the

institution Program

1 Program

2 Program

3 1. Lecture

2. Tutorial

3. Class Participation

4. In-Class Discussion

5. Practical

6. Individual Presentation

7. Project

8. Case Study

9. Assignment

10. Student Centered Learning

11. Lab

12. Module

13. Other (please specify):

ANNEX

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Assessment methods Please Tick [/] where applicable

Assessment method Courses with Labs

Courses Without

Labs

Industrial Training Labs Only

1. Test I

2. Test II

3. Test III

4. Final Exam

5. Lab Assessment

6. Class Participation

7. Oral Presentation

8. Interview

9. Viva

10. Quiz

11. Visitation

12. Assignment

13. Others (please specify):

Quality System in Place Please Tick [/] where applicable

1. ISO 9001:2008

2. Internal Quality

3. External Excesses

4. Examination Moderation

5. Accreditation by professional bodies

6. Others (please specify):

ANNEX

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ATTACHMENT 6

Projection of student intake for each program from 2010 to 2020

Programs Offered Academic Year

Number of Students Intake Enrolment Graduates

2009 / 2010 2010 / 2011 2011 / 2012 2012 / 2013 2013 / 2014 2014 / 2015 2015 / 2016 2016 / 2017 2017 / 2018 2018 / 2019 2019 / 2020

Year Intake Enrolment Graduates

2009 / 2010 2010 / 2011 2011 / 2012 2012 / 2013 2013 / 2014 2014 / 2015 2015 / 2016 2016 / 2017 2017 / 2018 2018 / 2019 2019 / 2020


2009 / 2010 2010 / 2011 2011 / 2012 2012 / 2013 2013 / 2014 2014 / 2015 2015 / 2016 2016 / 2017 2017 / 2018 2018 / 2019 2019 / 2020

ANNEX

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2009 / 2010 2010 / 2011 2011 / 2012 2012 / 2013 2013 / 2014 2014 / 2015 2015 / 2016 2016 / 2017 2017 / 2018 2018 / 2019 2019 / 2020

ANNEX

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ATTACHMENT 7

List of Lecturers, Tutors and their area of expertise

Academic Staff

Name of Lecturer (including Tutors)

Designation e.g.: Prof/Assoc

Prof/Senior Lecturer, etc Area of Expertise

Technical Staff (Non - Academic)

Position Grade Number of Staff

Eg: Science Officer

ANNEX

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ANNEX

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ATTACHMENT 9.1

Status on infrastructure for teaching and learning as well as future needs

Infrastructure

No. Current Status Future Needs

Types of lab Number of Labs Types of Lab Number of

Labs

1 eg: Biochemistry

lab

2

3

4

5

6

7

Total Total

ATTACHMENT 9.2

Area of research conducted to support teaching and learning

Current

No. Area of Research Number of Researchers involved

1 2 3 4 5 6 7 8 9 10

ANNEX

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Future

No. Area of Research Number of Researchers involved

1 2 3 4 5 6 7 8 9 10

ANNEX

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ANNEX D Table 1: Structure of curriculum according to the requirements of the National Counci l on Higher Education (MPTN)


21 16.2 79 60.8 30 23 130

21 16.3 79 61.2 29 22.5 129

21 16.2 79 60.8 30 23 130

21 16.2 79 60.8 30 23 130

21 16.2 79 60.8 30 23 130

20 12.2 116 70.7 28 17.1 164

20 11.8 130 76.9 19 11.2 169Univers i ti Sa ins Malays ia

(USM)15 11.19 99 73.88 20 14.93 134

20 15 80 58 37 27 137

20 15 81 51 36 24 137

Univers i ti Sul tan Za ina l Abidin (UNISZA)

20 15 96 75 12 9 128

Univers i ti Sa ins Is lam Malays ia (USIM)

25 18.5 98 72.6 12 8.9 135

23 16.67 100 72.46 15 10.87 138

23 16.67 100 72.46 15 10.87 138

23 16.67 100 63.77 15 10.87 138

22 16.50% 99 74.50% 12 9.00% 133

22 16.40% 100 74.60% 12 9% 1342) Bac. Food Science (Food Service and NutUnivers i ti Malays ia Terengganu (UMT)

1) Bac. Food Science (Food Technology)

Tota l Credi t

Univers i ty Courses

15-20


Requirements of MPTN (%)

Name of Degree and Specia l i zation

Name of Univers i ty offered

Core Courses

50-60

Elective Courses

25-30

1) Food Technology

1) BSc Food Science and Technology (minor Is lamic Food Law)

2) BSc Food Science and Technology (minor Food Safety and Qual i ty)

5) Keusahawanan

Univers i ti Putra Malays ia (UPM)

Univers i ti Kebangsaan Malays ia (UKM)

1) BSc Hons (Food Science & Nutri tion)

2) BSc Hons (Food Science & Managment)

1) Pemprosesan dan Kejuruteraan Makanan

2) Bioteknologi Makanan

3) Keselamatan Makanan dan Pemastian Kual i ti

4) Makanan Fungs ian dan Pemakanan

Univers i ti Teknologi MARA (UiTM)

1) Bachelor of Food Technology

1) BSc (Food Biotechnology)

1) Bachelor Food Science (Hons) Food Science and Nutri tion

Univers i ti Malays ia Sabah (UMS)

2) Bachelor Food Science (Hons) Food Technology and Bioprocess

3) Bachelor Food Science (Hons) Food Service

ANNEX

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Table 2: Structure of curriculum according to the requirements of the Department of IPT Management (JPIPT)


21 16.2 69 53.1 40 30.7 130

21 16.3 70 54.3 38 29.4 129

21 16.2 70 53.9 39 29.9 130

21 16.2 73 56.2 36 27.6 130

21 16.2 74 56.9 35 26.9 130

20 12.2 116 70.7 28 17.1 164

20 11.8 130 76.9 19 11.2 169

Univers i ti Sa ins Malays ia (USM)

15 11.19 72 53.73 47 35.07 134

20 15 80 58 37 27 137

20 15 81 51 36 24 137

Univers i ti Sul tan Za ina l Abidin (UNISZA)

20 16 72 56 36 28 128

Univers i ti Sa ins Is lam Malays ia (USIM)

35 25.9 60 44.4 40 25.2 135

23 16.7 47 34 53 38.4 123

23 16.7 47 34 53 38.4 123

23 16.7 47 34 53 38.4 123

Tota l Credi t

10 7.50% 58 43.60% 65 48.90% 133

13 6.70% 49 40% 72 53.30% 134

Libera l Arts Concept and Theory

Univers i ti Kebangsaan Malays ia (UKM)

1) Food Technology

Univers i ti Teknologi MARA (UiTM)

1) BSc Food Science and Technology (minor Is lamic Food Law)2) BSc Food Science and Technology (minor Food Safety and Qual i ty)

Univers i ti Malays ia Sabah (UMS)

Univers i ti Malays ia Terengganu (UMT)

1) Bac. Food Science (Food Technology)

Name of Univers i ty offered


5) Keusahawanan

1) BSc Hons (Food Science & Nutri tion)

2) BSc Hons (Food Science with Management)

Univers i ti Putra Malays ia (UPM)

1) Pemprosesan dan Kejuruteraan Makanan

2) Bioteknologi Makanan

3) Keselamatan Makanan dan Pemastian Kual i ti Makanan

4) Makanan Fungs ian dan Pemakanan

2) Bac. Food Science (Food Service and Nut

Ski l l sCurriculum Component

Technica l Ski l l s

Tota l Credi t

1) Bachelor Food Science (Hons) Food Science and Nutri tion

2) Bachelor Food Science (Hons) Food Technology and Bioprocess3) Bachelor Food Science (Hons) Food Service

25-30

Humanitarian Concept and Theory

Requirements of JPIPT (%) 50-60

1) Bachelor of Food Technology

1) BSc (Food Biotechnology)

Name of Degree and Specia l i zation

15-20

ANNEX

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ANNEX

95

ANNEX

96

ANNEX

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ANNEX

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ANNEX

99

ANNEX E

No. Name of University Name of Programme Page

1 Cornell University

Department of Food Science 1. Food Science Option 2. Food Operations and Management Option

100

2 University of Reading

Food and Nutritional Sciences 1. BSc Food Technology and Bioprocessing

(with or without Industrial Training) 2. BSc Food Science (with or without Industrial

Training) 3. BSc Food Science with Business (with or

without Industrial Training)

101

3 Wisconsin-Madison

University

College of Agricultural and Life Sciences: Department of Food Science 1. Natural Sciences (ANS) 2. Agricultural Sciences (ASP) 3. Food and Bioprocess Engineering (ANS and ALE)

College of Agricultural and Life Science: Department of Nutritional Science 1. B.S Nutritional Science: Dietetics

109

4 University of New South

Wales (UNSW)

Faculty of Engineering: Food Science – 3065 1. Bsc Food Science and Technology

115

5 Culinary Institute of

America (CIA)

1. Bachelor of Professional Studies (B.P.S.) Degree in Culinary Arts Management

118

6 Kings College, London

Department of Nutrition and Dietetics 1. BSc Honours in Nutrition 2. BSc Honours in Nutrition & Dietetics

121

7 University of Leeds

Faculty of Mathematics and Physical Sciences: The School of Food Science and Nutrition 1. BSc Food Science 2. BSc Food Studies and Nutrition 3. BSc Nutrition

125

8 Massey University

Institute of Food, Nutrition and Human Health 1. Bachelor of Food Technology with Honours 2. Bachelor of Science (Human Nutrition)

129

9 University of Minnesota

Department of Food Science and Nutrition 1. BSc Food Science

137

10 Kasetsart University

Faculty of Agro-Industry: Department of Food Science and Technology

1. BS Food Science and Technology

140

ANNEX

100

Cornell University: Department of Food Science

Undergraduate Major in Food Sciences Establish a strong base in the fundamental principles of biology and the physical sciences and then learn to apply them to ensure the nutritive value, safety and quality of foods. Our students also take courses in social sciences, humanities and communications to add breadth to their education. One-hundred percent of our graduates are placed in careers or graduate school after completing our program. Students in the undergraduate program benefit from a committed faculty, small classes, and an emphasis on teamwork and shared responsibility for learning. The undergraduate program in Food Science is designed to accommodate students with a variety of interests and career goals, as we specialize in two options outlined below. 1. Food Science Option

The Food Science option provides an integrated curriculum that blends fundamental science with the more applied aspects of the science of foods. The option includes core courses in the microbiology and safety of foods, their processing and engineering, the chemistry of foods and food ingredients, and means of characterizing their sensory attributes. (Refer to Attachment 1) 2. Food Operations and Management Option

The Food Operations and Management option deals with the principles and practices pertinent to efficient management of food processing, preservation, distribution and marketing operations. This option is offered to meet the needs of students that are more interested in the business or marketing side of the food industry. (Refer to Attachment 1) http://foodscience.cornell.edu/cals/foodsci/academics/undergrad/index.cfm

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ANNEX

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University of Reading

1. BSc Food Technology and Bioprocessing BSc Food Technology with Bioprocessing

• UCAS Code: D622 • Length: 3 years

BSc Food Technology with Bioprocessing (with Industrial Training)


This degree is for you if your interest lies in the manufacture of food products and, in particular, in food engineering and t he impact of the chemistry and microbiology of food materials on the production of safe and high-quality end products. The programme will provide you with the technological expertise and scientific knowledge and skills needed for a c areer in the food industry or related sectors. Course Structure: The first year of the programme will develop your understanding of the core scientific disciplines (chemistry, biology and mathematics) underpinning Food Technology. Topics in Food & Biotechnology explore the role of science and technology in the food chain and addresses issues such as controlling and assessing product quality. Physical Aspects of Biological Systems will provide you with an u nderstanding of the physical properties of biological materials and their role in handling, processing, storage and analysis of such materials. In Food Microbiology you will gain an appreciation for the significance of microbes in food production. In Year 2 you will explore Food Technology in more detail. You will study, in particular, food engineering and processing operations, which will involve studying the properties of raw materials in relation to food processing and will cover the theoretical aspects of dehydration, packaging, storage and distribution. This will be supported by practical experiments on our small-scale production facility. You will also advance your knowledge in food-related aspects of the core sciences, including food chemistry, food microbiology, biochemistry and enzymology. The final year of the programme will encourage you to develop further your particular interests and e xpertise in Food Technology through advanced lectures, the Kerry Foods new product development module and a r esearch project. Recent projects have included 'Novel modified atmosphere packaging for fresh-cut vegetables', 'Effects of heat treatment on acidified dairy products' and 'Combined heat and pressure treatment effects on muscle proteins'.

ANNEX

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Modules: The following is a list of modules usually available for this degree course. Our modules can change, but the current list will give you a good idea of the course content. Further details can be found on the University’s web pages. All students must take 120 credits each year.

Year 1 Credits

Topics in Food and Biotechnology 20

Mathematics and Computing for Life Sciences 20

Foundation Chemistry 20

Fundamental Microbiology 10

Important Microbes 10

Physical Aspects of Biological Systems 20

Cell Biology and Biochemistry 10

Genetics and Molecular Biology 10

Year 2 Credits

Biochemistry and Enzymology 10

Fundamentals of Food Chemistry 20

Bioseparations 10

Food Engineering 1 10

Food and Bioprocessing Practicals 10

Process Engineering Principles 20

Microbiology of Food Preservations 10

Microbiological Hazards in Foods 10

Options: e.g. Languages; Business Management and Marketing; Fundamentals of Human Nutrition

20

ANNEX

103

Year 3 Credits

Professional Training for 4-year course students 120

Final Year Credits

Food Engineering 2 10

Bioprocess Systems 10

Food Product Development 10

Food Quality Assurance and Safety 20

Sensory Evaluation 10

Individual Research Project 40

Options: e.g. Languages; Business Management and Marketing; Molecular Biology; Human Nutrition in Health and Disease

http://www.reading.ac.uk/Study/ug/FoodTechnologyandBioprocessing%28withorwithoutIndustrialTraining%29BSc.aspx 2. BSc Food Science

BSc Food Science • UCAS Code: D610 • Length: 3 years

BSc Food Science (with Industrial Training)


Description:

If you are interested in the production of safe, nutritious and high-quality foods, then our Food Science programmes will give you the scientific and technical skills and knowledge base you need. In Year 1, you will take a number of essential core modules to help develop your understanding of the basic scientific disciplines that combine to underpin Food Science. Topics in Food & Biotechnology explores the role of science and technology in the food chain and addresses issues such as controlling and assessing product quality. Physical Aspects of Biological Systems will provide you with an understanding

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ANNEX

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of the physical properties of biological materials and their role in handling, processing, storage and analysis of such materials. In Food Microbiology you will gain an appreciation for the significance of microbes in industry and disease.

Year 2 allows you to develop your expertise in Human Nutrition (e.g. use and limitations of the basic tools of nutritional science, vitamins and minerals in food and nutrition, effects of food processing on nutrients), Food Chemistry (e.g. flavour and colour formation in food, effect of processing and storage on minor food components and food quality), Food Processing and Food Microbiology. The final year of the programme will then further develop your expertise in Food Science through advanced lectures, the Kerry Foods new product development module and your own research project. Recent projects have included 'Dietary fatty acids and the immune system' and 'Survival and viability of probiotic bacteria in yoghurt and the stomach'.

Modules:

The following is a list of modules usually available for this degree course. Our modules can change, but the current list will give you a good idea of the course content. Further details can be found on the University’s web pages. All students must take 120 credits each year.

Year 1 Credits









ANNEX

105

Year 2 Credits


Food Processing 20

Microbiology of Food Preservations 10

Microbiological hazards in Foods 10

Chemistry of Food Components 20

Fundamentals of Human Nutrition 20

Options: e.g. Languages; Business Management & Marketing; Molecular Biology 20

Year 3 Credits


Final Year Credits


Food Quality Assurance and Safety 20



Advanced Food Chemistry OR Human Nutrition in Health and Disease (depending upon specialism) 20

Options: e.g. Languages; Business Management and Marketing; Molecular Biology; Human Nutrition in Health and Disease

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ANNEX

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3. BSc Food Science with Business

BSc Food Science with Business • UCAS Code: D690 • Length: 3 years

BSc Food Science with Business (with Industrial Training)


Description: If your ultimate goal is to work in management within the food industry or related sectors, then this programme will prepare you well. Our BSc Food Science with Business programme offers you the unique opportunity to develop both skills in business and scientific expertise. Graduates from this programme are well qualified to enter directly into a m anagement position in the food industry or related sectors. Course Structure: Year 1 will develop your understanding of the core scientific disciplines involved in food science, including chemistry, biology and mathematics. At the same time, you will be introduced to business-oriented subjects such as economics, business management and m arketing within the context of the food industry. A much more in-depth study of food science and business-oriented subjects follows in Year 2. Study in food science places emphasis on the fundamentals of food chemistry, human nutrition and food microbiology in the context of food quality and safety. Alongside this you will study economic and s ocial approaches to the analysis of food related issues, consumer choice and approaches to consumer and market research, and business management issues in human resource, finance and marketing. In your Final Year, you will have the opportunity to develop your expertise in selected areas of food science, marketing and management through advanced lectures and your own research project. Recent projects have included 'Effects of fish oil fatty acids on risk factors for heart disease' and 'Grainy texture in soft cheese – causes and elimination'. Modules: The following is a list of modules usually available for this degree course. Our modules can change, but the current list will give you a good idea of the course content. Further details can be found on the University’s web pages. All students must take 120 credits each year.

ANNEX

107

Year 1 Credits

Introduction to Marketing 10

Introduction to Management 10

Economics 1 20





Plus 20 credits to be chosen from (guided choice based on entry qualifications):





Year 2 Credits

Business Management 10

Marketing Management 10

Economics 2> 20


Food Processing 20

Fundamentals of Human Nutrition 20

Options: e.g. Languages; Policy Analysis; Research Methods and Data Analysis 20

ANNEX

108

Year 3 Credits


Final Year Credits

Business Strategy 10

Marketing Strategy 10


Food Quality Assurance 10


Management of Microbial Food Quality 10


Options: e.g. Languages; Food and Agricultural Markets; Marketing Research Methods; Regulation of the Food Industry; Human Nutrition in Health and Disease.

20

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ANNEX

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Wisconsin-Madison University

College of Agricultural and Life Sciences: Department of Food Science Food science integrates knowledge from several traditional disciplines to solve today's food problems. This multidisciplinary field combines basic sciences such as chemistry, physics, microbiology, and engineering with training in business and industry. Food scientists apply their technical knowledge to the processing, distribution, and service of palatable, nutritious, safe, and economical food. Students who complete requirements for the Bachelor of Science degree are eligible for a v ariety of challenging careers in various aspects of the food industry: product development, quality assurance, technical sales and service, marketing, management, procurement, packaging, process engineering, regulatory compliance, and research. The department may be consulted for specific career information. The department offers the undergraduate major in food science under the following degree programs: Agricultural Sciences, Natural Sciences, and I nternational Agriculture and Natural Resources. Students completing an u ndergraduate major in food science under the Agricultural Sciences degree program are awarded the Bachelor of Science-Agricultural Sciences degree. Students completing a major under the Natural Sciences degree program are awarded the Bachelor of Science-Natural Sciences degree, and t hose completing a major under the International Agriculture and Natural Resources degree program earn the Bachelor of Science-International Agriculture and Natural Resources degree. Students interested in engineering and f ood science can pursue the option in Food and Bioprocess Engineering (ANS and ALE), which leads to a dou ble major and a dou ble degree in the departments of Food Science and Biological Systems Engineering. This option combines the core courses of an engi neering degree with the biological and food processing courses of a food science degree. The Department of Food Science, housed in Babcock Hall, has excellent facilities for instruction and research. Laboratories equipped with modern instrumentation enable scientists to study chemical, physical, microbiological, and o ther properties of food. Pilot plants are available to develop or to improve food products and processes. To visit the homepage of The Department of Food Science, kindly open the following hyperlink: http://foodsci.wisc.edu/undergrad/ 1. Natural Sciences (ANS) This degree program prepares students for a c areer in science by building their knowledge in biology, chemistry, and physics - the basic components of agricultural and life sciences. The program establishes a solid base of science course work to prepare students for graduate work and r esearch, college teaching in natural sciences, or pre-professional study in medicine, veterinary medicine, or related fields.

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The natural sciences undergraduate curriculum is appropriate for students planning to work in research or applied natural science fields such as clinical industry, nutritional sciences, animal health, pharmaceuticals, plant breeding, technical aspects of food processing, or in a wide range of other fields. Additional career opportunities for students with the bachelor's degree can be found in laboratories or industries concerned with the natural sciences. Majors offered under the B.S.-Natural Sciences degree include agronomy, animal sciences, life sciences communication,** microbiology, biochemistry, biology, dairy science, entomology, food science, genetics, horticulture, nutritional sciences, plant pathology, poultry science, soil science, and wildlife ecology. The following courses and c redits are required (in addition to the general college requirements): Math 113 Physics, 8 credits Completion of one of the following groups: Group 1 – Chem 104 and Chem 327 or 329 Group 2 – Chem 104 and Math 211 or 221 Group 3 – Chem 109 and Chem 327 or 329 Group 4 – Chem 109 and Math 211 or 221 Completion of one of the following groups: Group 1 – Chem 341and 342 Group 2 – Chem 343 and 344 and 345 Group 3 – 5 credits advanced physics Completion of one of the following groups: Group 1 – 10 credits Biocore Group 2 – Biology/Botani/Zoology 151 and 152 Group 3 – Botany 130 and Zoology 101 and 102 Biological or physical sciences, 6 credits Major field consisting of 15 credits (minimum) as specified by the major department. Students completing requirements for this program are awarded the Bachelor of Science-Natural Sciences degree. http://foodsci.wisc.edu/undergrad/assets/Natural_Sciences_roadmap.pdf 2. Agricultural Sciences (ASP)

The area of agricultural sciences takes in a broad range of disciplines related to social science, business and industry, agricultural production, and technology. The college curriculum allows students in this program area to specialize in two ways. First they set a general course by choosing one of three general areas of concentration: production systems, business, or social

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science. They further specialize by selecting one of 13 majors: agricultural and applied economics, agricultural education,* agronomy, animal sciences, community and environmental sociology, dairy science, entomology, food science, horticulture, life sciences communication,** plant pathology, poultry science, and soil science.

Students who concentrate on pr oduction systems learn to apply biological science principles to agricultural technology and operations. Those who choose the business concentration focus on ec onomics, marketing, and management. Students who choose the social science concentration will focus on human behavior in individuals, communities, agencies, and systems.

Within these concentrations the degree prepares graduates for numerous careers, including agricultural education, extension work, agribusiness, farm production, nursery management, food production, processing and distribution, and community service. The degree also provides a s trong foundation for graduate studies. The course work and credits required in Agricultural Sciences, in addition to the general college requirements, include:

a. 12 credits from at least two or more subsets (not including the major area): 1) agricultural social science 2) animal sciences 3) biological systems engineering 4) food science 5) nutritional sciences 6) plant science 7) soil science 8) bacteriology, biochemistry, or genetics 9) ecological sciences

b. All the courses in one of the following three concentrations:

Group 1—Production Systems Math 113 Chem 104 or 109 Physical or biological sciences, 6 credits Production agriculture, 5 additional credits Agricultural and applied economics or accounting or personnel management, 6 credits

Group 2—Business Accounting, 3 credits Marketing, 3 credits Personnel management, 3 credits Business or agricultural and applied economics, 6 credits

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Group 3—Social Science Community & Environmental Sociology 140 or 210 or 215 or 217 or 222 or 230 or 248 or 266 Econ 102 Social sciences, 9 credits Agriculture, technology, and society, 3 credits

c. Major field, consisting of 15 credits (minimum) as specified by the major department.

Students completing requirements for this program are awarded the Bachelor of Science-Agricultural Sciences degree.

3. Food and Bioprocess Engineering (ANS and ALE) General Studies: 20 - 23 Credits Social Sciences Humanities Ethnic Studies Economics International Studies Oral and Written Communication Basic Sciences: 45 - 48 Credits Biological Science Mathematics Chemistry Physics Biochemistry Bacteriology Food Science Engineering Sciences: 18 Credits Transport Phenomena Momentum and Heat Transport Operation Thermodynamics Engineering Economics Material Properties Instrumentation Food and Bioprocess Engineering: 36- 42 Credits Food Engineering Operations Process Synthesis Design Capstone Technical Electives Minimum Requirements for Bachelor of Science Degree 128 Credits http://www.bse.dreamhosters.com/undergraduate-students/academic-information/

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College of Agricultural and Life Science: Department of Nutritional Science Nutritional science is an independent discipline rooted in biology and biochemistry. The major integrates the study of nutrition with studies of the role of diet in health and disease, and with studies of the biological, genetic, social, and economic factors influencing the diet and nutritional status of humans. Nutritional science combines the basic and applied sciences which address issues relevant to agriculture and medicine. The Department of Nutritional Sciences offers three areas of study, all of which require a core of courses that emphasize the chemistry and physiology of nutrition. Additional courses focus on the biochemical, clinical, business, or public health aspects of nutrition. Students who complete the Nutritional Sciences major in Dietetics, Natural Sciences, or International Agriculture and Natural Resources receive the Bachelor of Science-Dietetics degree, the Bachelor of Science-Natural Sciences degree, or the Bachelor of Science-International Agriculture and Natural Resources degree, respectively. The popular Didactic Program in Dietetics combines clinical and m anagerial courses with the nutrition core to prepare students to become Registered Dietitians (RD). Registered dietitians work in hospitals, outpatient clinics, schools, colleges, wellness programs and nursing homes as well as in public health agencies, the food industry, and research labs. Students fulfilling the requirements of the Didactic Program in Dietetics are qualified to apply for a postgraduate dietetic internship. Upon completing the dietetic internship, a graduate is eligible to take the American Dietetic Association registration examination leading to certification as a Registered Dietitian. The Natural Sciences curriculum builds on t he nutrition core with additional courses emphasizing the chemistry and biology of nutrients from the molecular to the systemic level. Students in this program often pursue graduate study in medicine, nutritional sciences, and other biological sciences. Graduates also find employment in agribusiness, the food industry, government agencies, health fields, and human services. Others may pursue advanced degrees in nutrition, the health and social sciences, and international studies. Students may combine this major with another such as journalism. For those students concerned with food and nutrition problems of developing countries, the International Agriculture and Natural Resources curriculum includes courses that treat the agricultural, environmental, economic, and social context of such problems with the nutrition core. 1) B.S Nutritional Science: Dietetics

Students concerned with the nutrition and health of individuals and communities should consider pursuing a degree in dietetics. Registered Dietitians (R.D.) provide nutrition expertise for health care facilities, public health agencies, wellness programs, schools and colleges, the food industry, and research labs and clinics.

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The Didactic Program in Dietetics demands knowledge based in chemistry, physiology, biochemistry, bacteriology, and psychology. These courses supplement professional courses in the dietetics program offered through the Nutritional Science and Food Science departments. The Department of Nutritional Sciences Web site contains up-to-date information on admission criteria and procedures for the Dietetics program. Students wishing to pursue the R.D. credential must complete a pos t-baccalaureate supervised practice experience. These programs run for 6-12 months (longer for part-time and graduate programs) and include training in clinical and community nutrition, as well as management of food and nutrition services. Admission to supervised practice programs is competitive as spaces are limited. Selection is based on GPA, work experience and references. The final step to becoming a Registered Dietitian is to successfully complete the Registration Examination, a national examination administered by the American Dietetic Association to assure competence of practicing dietitians. In addition to the general requirements, the Dietetics degree program requires the following: Math 113 Chem 104 or 109 Chem 341 BmolChem 314 or Biochem 501 Zoology 101, 102, or 151 Physiol 335 Acct I S 300 and MHR 300 Food Science, 12 credits Nutritional Sciences, 17 credits minimum Students completing the requirements for this program are awarded the Bachelor of Science-Dietetics degree with a major in nutritional sciences. http://www.nutrisci.wisc.edu/Undergrad/dietetics/diet_home.html

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University of New South Wales (UNSW)

Faculty of Engineering: Food Science - 3065 Program Description: This is a one year full-time Honours program in Food Science. It is designed to provide extensive research training in some aspects of Food Science and Technology at undergraduate level. The research orientation of the program, compared to the Graduate Diploma, facilitates entry into a research higher degree (MSc/PhD) upon completion of Honours at a satisfactory level. Entry to the program requires satisfactory completion of a Bachelor degree, or equivalent, in an area considered relevant to Food Science and Technology. Students, who have completed a f our year Bachelor program, in which Honours has already been awarded, are specifically excluded. The major component of the program is an ex tensive research project, conducted throughout one year of full-time study. Candidates also take 6 units of credit of courses within the School, or such other courses as approved by the program coordinator. Honours are awarded on the basis of performance in the research project and satisfactory completion of coursework.

1) Bsc Food Science and Technology Course Structure: A typical program sequence is shown below: Year 1 Molecules, Cells and Genes, Introduction to Food Science,

Mathematics for Life Sciences, Statistics for Life & Social Sciences, Fundamentals of Physics, Chemistry, Higher Chemistry

Year 2 Food Chemistry 1, Food Choice, Nutrition, Fundamentals of Microbiology & Immunology, Principles of Biochem (Adv) or Fundamentals of Biochemistry, Principles of Molecular Biology (Adv) or Fundamentals of Molecular Biology, General Education courses

Year 3 Food Chemistry, Food Processing Principles, Food Preservation: Principles, Unit Operations in Food Processing, Product Design and Development, Food Microbiology, Quality Assurance and Control, Food Safety

Year 4 Steam A: Industry Liaison, Project or Minor Project, plus a combination of electives (sample list): Biotechnology, Commercial Biotechnology, Microeconomics, Macroeconomics, Advanced Food Chemistry, Forensic Food Science, Advanced Food Microbiology, Advanced Nutrition, Advanced Food Processing, Business Data Management, Marketing Fundamentals, Physiology. Steam B: Industry Module Program Industry Liaison, Industry Practicum

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Program Structure: Those who enrolled prior to 2008 will need to follow the old structure, please see http://www.chse.unsw.edu.au/programs/before2008_3060.html. Year 1 – For New Enrolment Commencing 2008 only • BABS1201 Molecules, Cells and Genes (6 UOC) • FOOD1120 Introduction to Food Science (6 UOC) • FOOD1130 The Food industry (6 UOC) • MATH1031 Mathematics for Life Sciences (6 UOC) • MATH1041 Stats for Life & Soc Sciences (6 UOC) • PHYS1111 Fundamentals of Physics (6 UOC) And ONE of: • CHEM1011 Fundamentals of Chem 1A (6 UOC) • CHEM1031 Higher Chemistry 1C (6 UOC) And ONE of: • CHEM1021 Fundamentals of Chem 1B (6 UOC) • CHEM1041 Higher Chemistry 1D (6 UOC)

Year 2 – For New Enrolment Commencing 2008 only • BIOC2181 Fundamentals of Biochemistry (6 UOC) • BIOC2291 Fundamentals of Molecular Biol (6 UOC) • CHEM2921 Food Chemistry 1 (6 UOC) • FOOD1230 Food Choice (6 UOC) • FOOD1360 Food Processing Principles (6 UOC) • MICR2011 Microbiology 1 (6 UOC) Plus General Education courses (totalling 12 units of credit) Year 3 – For New Enrolment Commencing 2008 only • FOOD1370 Food Preservation: Principles (6 UOC) • FOOD1380 Unit Operations in Food Proces (6 UOC) • FOOD1390 Product Design and Development (6 UOC) • FOOD2320 Food Microbiology (6 UOC) • FOOD2330 Quality Assurance and Control (6 UOC) • FOOD2340 Food Safety (6 UOC) • FOOD3220 Nutrition (6 UOC) • INDC2003 Ind Chem Lab 1 (6 UOC)

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Year 4 – For New Enrolment Commencing 2008 only Stream A • FOOD1490 Advanced Food Chemistry (6 UOC) • FOOD5400 Industry Liaison (6 UOC) And ONE of: • FOOD1400 Project (6 UOC) • FOOD1480 Minor Project (6 UOC) For students taking FOOD1400 project, you must complete this over 2 Semesters (12 UOC) and then 24 UOC of electives. For students taking FOOD1480 project (6UOC), you must complete 30 UOC of electives from the following list. • BIOT3011 Biotechnology A (6 UOC) • BIOT3021 Biotechnology B (6 UOC) • BIOT3071 Commercial Biotech (6 UOC) • ECON1101 Microeconomics 1 (6 UOC) • ECON1102 Macroeconomics 1 (6 UOC) • FOOD1590 FOOD1590 (6 UOC) • FOOD2350 Forensic Food Science (6 UOC) • FOOD2360 Food and Nutritional Toxicolog (6 UOC) • FOOD2480 Advanced Food Microbiology (6 UOC) • FOOD3440 Advanced Nutrition (6 UOC) • FOOD4450 Advanced Food Processing (6 UOC) • INFS1603 Business Data Management (6 UOC) • MARK1012 Marketing Fundamentals (6 UOC) • PHPH2101 Physiology 1A (6 UOC) • PHPH2201 Physiology 1B (6 UOC)

Or such other electives as approved by the Head of School. FOOD courses taken within the School must total at least 36 uni ts of credit. Stream B: Industry Module Program • FOOD5400 Industry Liaison (6 UOC) • FOOD5410 Industry Practicum (24 UOC) http://www.eng.unsw.edu.au/degrees-offered/food-science-and-technology





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Culinary Institute of America (CIA)

1. Bachelor of Professional Studies (B.P.S.) Degree in Culinary Arts Management – 38 months

• Extensive hands-on cooking classes • Broad range of liberal arts and culinary arts management courses

Curricula that give you the skills to analyze and understand the complex food world

• Preparation for leaderships positions such as executive chef, restaurateur, or foodservice director

Bachelor's Degree in Culinary Arts To be a l eader in the increasingly complex and ever-changing foodservice industry, you must be a s killed culinarian, an astute business person, and a creative trendsetter. In the CIA's 38-month Bachelor of Professional Studies (B.P.S.) program, you will gain extensive experience in the kitchen. You'll also learn the principles of effective leadership and explore subjects that will broaden your mind and grow your critical thinking skills. In the culinary arts bachelor's degree program, you will: • Develop proficiency in classic and c ontemporary culinary techniques and

cooking methods in à la carte, table d'hôte, and banquet settings • Prepare American, Asian, and other international cuisines • Learn basic baking and explore nutrition, menu development, food safety,

writing, communication, and cost control • Gain practical experience in an 18-week paid externship • Explore the diverse languages, history, and culinary traditions of the world • Discover how to make your culinary business profitable by studying

marketing, computers, and finance • Learn how best to work with and supervise others through subjects such as

interpersonal communication, psychology, ethics, and management

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Freshman Year (First Semester—15–18 Weeks)

Mathematics Fundamentals (NC) *

Introduction to Gastronomy

Meat Identification and Fabrication

Skill Development I

Skill Development II

Writing Fundamentals (NC) *

Mathematics Seafood Identification and Fabrication

Externship Prep Seminar I (NC)

Externship Prep Seminar II (NC)

Product Knowledge

Food Safety

Writing or Writing—ESL

Freshman Year (Second Semester—15 Weeks)

Skill Development III

Cuisines of the Americas

Cuisines of Asia

Quantity Food Production

Garde Manger

Writing Examination

Costing Examination

Culinary Practical Examination

Introduction to Interpersonal Communication

Externship Registration Seminar (NC)

Externship (21 Weeks)

Externship (18 Weeks Required)

Sophomore Year (First Semester—15 Weeks)

Nutrition Baking and Pastry Skill Development

Cuisines of the Mediterranean

Wines Studies Introduction to Management

Menu Development

Controlling Costs and Purchasing Food

Restaurant Law (NC)

Sophomore Year (Second Semester—15 Weeks)

Classical Banquet Cuisine

Contemporary Restaurant Cooking (Caterina or St. Andrew's)

Contemporary Hospitality and Service Management (Caterina or St. Andrew's)

Formal Restaurant Cooking (American Bounty or Escoffier)

Formal Hospitality and Service Management (American Bounty or Escoffier)

Introduction to Catering Hospitality and Service Management

Costing Examination

Culinary Practical Examination

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Junior Year—30 Weeks

First Semester Second Semester

Advanced Cooking French I, Italian I, or Spanish I

Accounting & Budget Management

History and Cultures of Europe

Composition and Communication

Organizational Behavior

Computers in the Food Business

Marketing and Promoting Food

Economics Psychology of Human Behavior

French II, Italian II, or Spanish II

Psychology of Human Behavior

Senior Year—30 Weeks

First Semester Second Semester

Financial Management French IV, Italian IV, or Spanish IV

Food, Wine, and (Agri)culture Trip History and Culture of Asia

French III, Italian III, or Spanish III Leadership and Ethics

Human Resource Management Restaurant Operations

History & Cultures of the Americas Elective

Elective

* Students who demonstrate competency in math and writing at orientation will test out of Block A. (NC) = Non-Credit

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Kings College, London

Department of Nutrition and Dietetics http://www.kcl.ac.uk/content/1/c6/01/93/63/NutritionDietetics2.pdf 1. BSc Honours in Nutrition (3 years)

Introduction: This 3-year course leads to a BSc Honours degree in Nutrition from King’s College London and qualifies students for a wide variety of careers. The programme is normally studied full-time over three years, though provision exists for part-time study during one of the years. It is a broad degree, allowing nutrition to be studied in the context of other biological sciences. Specialist modules in nutrition make up approximately half the programme, spread over all three years to allow progression in the depth of study and the breadth of subject knowledge. In both Year 2 and Year 3 students are allowed sufficient choice to develop a coherent programme of study in a variety of related disciplines. This enables the graduate to work in a number of nutrition-related fields, and recognises the fact that nutritional science develops by the interaction of nutrition with other biological sciences. The BSc course is accredited by the Nutrition Society, so Graduates from the course are eligible to apply for direct entry to the UK Voluntary Register of Accredited Nutritionists. First Year Introduction to Nutrition Social and Psychological Studies Introduction to Food Science and Technology Basic Biochemistry Physiological Systems Molecular and Cellular Genetics Second Year Nutrition and Health Food Habits Research Methods for Health Sciences Up to four optional subjects, which must include physiology and biochemistry, and may also include immunology, microbiology, genetics. Third Year Applied Nutrition Public Nutrition Project Specialised Topics in Nutrition Clinical Nutrition Two optional subjects, chosen from final year courses within the School (e.g. Nutrition and Genetics).

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Entrance Requirements: A Level Grades: BBB (300 tariff points) This must include: A level Chemistry A level Biology or Human Biology A level in one other subject (not including General Studies or Critical Thinking) Access We welcome applications from students taking Access to Science. However, in view of the variability in the number and c ontent of credits studied, all applicants are considered on an individual basis. As a guide, we require Access to Science (or similar) Diploma with the maximum award of 60 credits, all at level 3. Supplementary information and scores for certain credits may be required. In addition a f urther 12 s eparate level 3 credits are required. 24 credits Level 3 in Chemistry must be included. Scottish Highers & Advanced Highers ABBBB at Highers including Chemistry & Biology www.kcl.ac.uk/prospectus/undergraduate/nutrition 2. BSc Honours in Nutrition & Dietetics (4 years) Introduction: This 4-year course leads to a BSc Honours degree in Nutrition and Dietetics from King’s College London and enables Registration in Dietetics with the Health Professions Council. The programme is normally studied full-time over four years, though provision exists for part-time study in the first year. It includes three dietetic placements in approved clinical departments. The first two years allow the student to build a broad base of biological science with nutrition as the major component, while being introduced to key aspects of professional practice that are relevant to placement A. The third year covers much of the basic dietetic theory in preparation for placement B, while continuing the study of nutrition and o ne other optional science to maintain appropriate breadth of knowledge at third year level. The final year involves more advanced study of dietetics, with considerable scope for reflection and linking with placement experience, together with a project which encourages the synthesis of a variety of skills and knowledge. By the end of placement C students are able to work independently as dietitians. First Year Introduction to Nutrition Introduction to Food Science and Technology Basic Biochemistry

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Physiological Systems Introduction to Professional Practice Social & Psychological studies Second Year Nutrition & Health Endocrinology, Reproduction and Physiological Control Research Methods and Statistics Food Habits Food Service & Catering Management Metabolism Placement A (4 weeks between May and August) Third Year Applied Nutrition Diet Therapy Principles of Clinical Science and Therapeutics Communication & Health Promotion One optional subject chosen from final year courses within the School (e.g. Nutrition and Genetics). Placement B (12 weeks between May and September) Fourth Year Advanced Diet Therapy & Medicine Management, Health and Social Policy Dietetic Research Project Placement C (12 weeks between January and April) Entrance Requirements: A Level Grades: ABB (320 tariff points) This must include: A level Chemistry A level Biology or Human Biology A level in one other subject (not including General Studies or Critical Thinking) Access We welcome applications from students taking Access to Science. However, in view of the variability in the number and c ontent of credits studied, all applicants are considered on an individual basis. As a guide, we require Access to Science (or similar) Diploma with the maximum award of 60 credits, all at level 3. Supplementary information and scores for certain credits may be required. In addition a f urther 12 s eparate level 3 credits are required. 24 credits Level 3 in Chemistry must be included. Scottish Highers & Advanced Highers AABBB at Highers including Chemistry & Biology

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Work Experience: In addition to academic entry requirements, we are keen to ensure that applicants have had some experience working, volunteering or shadowing in a Health or Social Care environment that is relevant to nutrition and dietetics. This could include a nursing or residential home, a children’s play group, a catering kitchen or a hospital. Applicants who live in London who wish to shadow a dietitian are requested not to contact clinical departments directly, due to the current constraints on NHS resources within London. Instead, applicants who live in London should attend one of the “Careers in Dietetics” open d ays organised by local dietitians. For further details of these open days please visit this website: Careers in Dietetics open days: 'Careers in Dietetics'. Once you have attended such an op en day you will be provided with an Attendance Certificate. If you are shortlisted for an interview for BSc Nutrition and Dietetics at King’s then you should bring a copy of this certificate with you and give it to your interviewers. Applicants from outside of London may be able to independently organise an opportunity to shadow a Dietitian working within a hospital or community setting, and this should be a useful experience to view the work of a dietitian in real life. If you have been able to organise such a visit, then please ask the supervising dietitian to complete the form attached here. If you are shortlisted for interview for BSc Nutrition and Dietetics at King’s then you should bring this form with you and give it to your interviewers. www.kcl.ac.uk/prospectus/undergraduate/nutrition_and_dietetics http://www.kcl.ac.uk/schools/biohealth/depts/nutrition/b401.html

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University of Leeds

Faculty of Mathematics and Physical Sciences: The School of Food Science and Nutrition The School of Food Science and N utrition has always been a leader in the teaching of Food Science subjects. It has built up a reputation over more than fifty years as one of the world's leading institutions in this area of study. Propective students will have an opportunity to hear about some of our work and the courses we teach (PDF) at the University Open Days on 25 & 26 June and 9 September. Here at the School we have a strong, cutting-edge, research culture based on the application of fundamental scientific principles to address issues of food quality, something of ongoing concern to consumers, government and industry. The School itself is recognised for this strong research expertise. In the RAE (Research Assessment Exercise) 2008 no other School of Food Science was ranked higher than Leeds in the UK. We continue to collaborate with major food producers and other academic institutions - a sign of both the high quality research we undertake, and the relevance of our degrees for the needs of today's food industry. We draw upon current experience through links with industry and external experts including the School's Food Chain Centre for Industrial Collaboration (CIC). The CIC has encouraged excellent links with the food industry, and collaborates closely with major food manufacturers, retailers and research organisations. For staff and students alike, the relatively small size of our School makes for a friendly atmosphere, and we pride ourselves on our strong staff-student relationships. We win significant funding each year - a sign of both the high quality research we undertake and the relevance of our degrees for the needs of today's food industry. 1. BSc Food Science Food Science is a far-reaching discipline that deals with the study of the nature, properties and composition of foods and the changes which they undergo during storage and pr ocessing. Food Science uses concepts from the biological and physical sciences to explore the behaviour of foods, from farm to fork. The BSc Food Science is specifically designed to relate scientific principles to their practical and commercial applications relevant to the food industry. The first year of study will introduce scientific principles related to the composition of foods, the sources of nutrients in the diet and essential chemical and physical behaviour of foods during processing and storage. Key processing technology will also be studied to allow students to understand the

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scientific principles underlying processing methods such as heating, cooling and freezing. Complementary Nutrition modules will allow students to gain a practical understanding of how food affects health and wellbeing, and appreciate the role of food as a carrier of nutrients. The second year will enable students to deepen their understanding of food texture, flavour and t aste. Students will be introduced to the theory behind food formulation and new product development, with an em phasis on the study of how food components affect the chemical and microbiological safety of food. During this year, we will introduce problem-solving activities that relate to actual research/industrial situations. There is an optional placement year between the second and final year. Three options are available: 1) Industrial one-year placement (salaried), 2) International study abroad one-year placement, and 3) European six-month research placement (plus six month language modules in Leeds prior to placement). The three options are based on Leeds long-standing relationships with industry and other leading academic institutions. Your tutors will help you decide on the best option during your second year of study. Around a third of our students opt for a placement year. In their final year, students apply their knowledge and skills to designing new foods, from concept, through formulation and processing, through to sensory evaluation, packaging and marketing. A team project based on new product development (NPD) will explore the role of food scientists in developing and marketing new healthy food ranges for food manufacturers. Throughout the course, there is a s trong emphasis on developing scientific knowledge, combined with essential practical, interpersonal and intellectual skills. Careers: Graduates will have excellent career prospects in the food industry in areas relating to new product development, quality assurance, food retail and marketing and food law. In addition, the wide range of skills acquired will be relevant to roles in management areas. The course is also a s tepping-stone towards obtaining higher qualifications such as Postgraduate training in Dietetics (PG Dip Dietetics) and teaching qualifications. 2. BSc Food Studies and Nutrition The politics of food in society, involving manufacturers, retailers, consumers and health professionals, are complex and continually evolving. Based in the University's longest established School, this programme provides a balance of scientific and socio-economic studies of diet, nutrition and related health aspects. Its breadth leads to an ap preciation of the key positions of food in society, health and well-being, as well as in the manufacture, marketing and retailing of foods, and knowledge of the appropriate law and regulations.

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The course will give you a broad knowledge of food science with some emphasis on t he nutritional and biological themes, alongside a background understanding of food processing, chemistry and physical sciences. The course covers the fundamental scientific concepts to understand and manipulate the complex characteristics of food. You will gain the scientific knowledge to understand food production and processing. You will also look at the sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrial society. We have strong links with representatives from the food industry that ensures our course development and the delivery of the curriculum is based on current research expertise in food science and industry knowledge. You will also have the opportunity to carry out a m ajor project in an area of interest. 3. BSc Nutrition Nutrition is a f ast moving and exciting discipline that focuses on understanding the role of diet in maintaining a h ealthy human body and the prevention of disease. The BSc Nutrition course is designed to develop scientific understanding of the science underpinning the relationship between food, health and wellbeing. The first year of study will introduce scientific principles related to nutrient structure and function, sources of nutrients in the diet, and essential elements of physiology and biochemistry. The concept of ‘a balanced diet' will be discussed in relation to socio-economic and cultural factors that form dietary preferences. Complementary food science modules will allow students to gain a practical understanding of food materials and the importance of food as a carrier of nutrients. The second year will enable you to understand the scientific basis of nutritional recommendations for all groups of the population, from infants to the elderly. The relationship between nutrition and physical activity will also be explored in the context of the global obesity epidemic, including the physiological, psychological and cultural barriers to dietary change. You will also deepen their understanding of how food components affect the chemical and microbiological safety of food. There is an optional placement year between the second and final year. Three options are available: 1) Industrial one-year placement (salaried), 2) International study abroad one-year placement, and 3) European six-month research placement (plus six month language modules in Leeds prior to placement). The three options are based on Leeds long-standing relationships with industry and other leading academic institutions. Your tutors will help you decide on the best option during your second year of study. Around a third of our students opt for a placement year.

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In your final year, you will apply their knowledge and skills to plan and develop nutritional interventions for health promotion in agreement with current nutritional policies and recommendations. Aspects of clinical nutrition will also be considered. A team project based on new product development (NPD) will explore the role of industrial nutritionists in developing and marketing new healthy food ranges for food manufacturers. Throughout the course, there is a s trong emphasis on developing scientific knowledge, combined with essential practical, interpersonal and intellectual skills. Careers: On graduation you will be able to work as a nutritionist in food companies and other nutrition and health-related industries. You may wish to undertake careers in nutritional research, public health promotion, product development, marketing and hum anitarian work related to nutrition and pub lic health. The course is also a stepping-stone towards obtaining higher qualifications such as Postgraduate training in Dietetics (PG Dip Dietetics) and t eaching qualifications. http://www.food.leeds.ac.uk/BScFoodSci.html

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Massey University

Institute of Food, Nutrition and Human Health 1. Bachelor of Food Technology with Honours (4 years) Massey University’s Bachelor of Food Technology with Honours (BFoodTech (Hons)) degree course has an outstanding 40-year track record of leadership in the use of modern and innovative degree programme design. It educates graduates to be the leading change agents in the development of New Zealand’s food, processing and manufacturing industries by teaching them the right mix of pure and applied science, engineering, business and entrepreneurial skills to be in tune with the needs of employers in the food processing industry. Singapore In collaboration with Singapore Polytechnic and approved by Ministry of Education (Singapore), Massey University New Zealand offers the Bachelor of Food Technology (Honours) degree programme in Singapore. The course is delivered in two parts over a two-year period in block mode by staff from both Massey University and Singapore Polytechnic on the Singapore Polytechnic campuses. A limited number of places are available. Graduates are conferred with a Massey University Bachelor of Food Technology (Hons) degree. Introduction: The BE (Hons) and BFoodTech (Hons) are grouped by the industry sector they relate to: the food industry, the chemical, biochemical and environmental industry, the manufacturing industry, and the information and communication sector. The BE (Hons) and the BFoodTech (Hons) each require four years of full-time study, and are organised into four parts - each part being one year. Your study at Massey University is augmented by 900 hours of approved summer vacation employment in relevant organisations. You are required to choose a major when you enrol, but you can change from one major to another within the same group of majors or between BE (Hons) and BFoodTech (Hons) after one and sometimes two years of study. Almost all of the majors may be studied at the Palmerston North Campus and many are available at the Auckland campus. A small number of papers at first-year level can be studied extramurally for those who want to start study part-time. Each major is comprised of a f ixed group of papers. These groups avoid timetable clashes with your lectures and exams, which makes enrolling for either programme comparatively straightforward.

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Planning your programme: Students continuing in a BFoodTech (Hons): If you have passed all papers in one part of your major, or passed that part with a combined results pass, you can enrol in the next part of the same major (or another major that has the same papers up to that point) simply by enrolling in the normal way. In such cases you will not be s cheduled for an academic interview unless you request it. However, you must still report in person prior to the commencement of lectures, as shown below. For most papers there is no choice of semester in which they can be taken. However, for some papers (particularly 159.xxx papers at Auckland) the correct choice to balance your semesters is indicated on the schedule for the Second, Third or Fourth Part of the major. Everyone else will have an academic interview. In submitting your enrolment you should do your best to define a course of study and complete the enrolment form with your proposal. You should aim to select papers that make up 105 or 120 credits in total, avoid, timetable clashes, and have no more than 75 credits in each semester. There are other restrictions. Firstly, you must enrol for all papers for the earliest incomplete part of your major. Secondly, choose papers within the next part of your major that follow on from the papers you have passed, checking the paper prescriptions to ensure you have completed any preparatory work. Also check for timetable clashes and semester balance. Do not apply to enrol for papers that do not meet these criteria simply to reach the 105 or 120 credit target: it is better to send in a partial proposal which we can help you complete during the academic interview. Reporting in person: Reporting in person prior to the commencement of lectures gives staff and students the opportunity to review the student’s proposed course of study for the year and to make any appropriate adjustments. The following students who are enrolled in the Bachelor of Food Technology with Honours MUST attend reporting in person; a. any students that have not yet received confirmation of their papers and

programme, b. all returning students who failed a paper in the previous year, and c. all composite students (those who are not taking the standard schedule of

papers for their respective major). Any other students who wants programme or paper advice.

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Albany Campus Semester One College Welcome College Welcome Only Date: Wednesday 17th February 2010 Time: 9.30am Locations: AT2, Atrium Building, East Precinct Campus, Auckland Semester Two College Welcome Only Date: Friday 9th July 2010 Time: 9.30am Location: NW200 Neil Waters building, East Precinct Campus, Auckland Manawatu Campus Atrium, Riddet Building Thursday 18 February 2010 between 9.30am and 12am Wellington Campus Block 3 Room D13 Wednesday 17 and Thursday 18 February 2010 between 1pm and 3pm each day Practical work - returning students: If you are an existing student carrying out summer practical work you will need to be enrolled in the relevant Practicum paper (140.110 for first reports, 140.210 for second reports, 140.310 for third reports) before you hand in your report. Enrolment in these papers is done by the Programme Administrator at the respective campus College of Science office when you hand in a report for marking. Practical work - new students: As part of your degree programme you will have to work with a relevant employer for 900 hours during the summer vacations. The arrangements for this will be discussed with you during the year. New students do not need to take the practical work requirements into account when enrolling. The regulations for the practical work component of the degrees are explained in the Student Guidelines Handbook, which is available from: http://pwo.massey.ac.nz/downloads.aspx At least one of the periods of employment for Practical Work must be completed in New Zealand.

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Papers a) Auckland First Part 123.101Chemistry and Living Systems 124.101Physics I (a) 140.125Communication and the Food and Bioproducts Industry 162.101Biology of Cells 123.102Chemistry and the Material World 140.120Introduction to Food and Bioprocess Engineering 160.101Calculus I 161.100Principles of Statistics Second Part 123.220Advanced Chemistry for Technology 141.292Food and Packaging Engineering I 141.294Engineering Principles 143.222Technological Mathematics A 122.221Biochemistry of Foods 141.221Unit Operations for Food Processing I 141.222Food Microbiology and Human Health 143.292Industrial Innovation and Improvement Third Part 140.391Process Operations and Modelling 141.393Food Microbiology and Safety 141.395Food Chemistry 143.340Industrial Research Techniques 140.392Process Operations and Kinetics 141.330Food Assessment and Characterisation 141.362Food Formulation Technology 141.458Nutrition and Food Choice Fourth Part 141.459Food Technology Project 141.424Technologists and Business 141.457Food Product Development 141.491Advanced Food Technology 141.471Food Process Design and Safety 143.341Quality Systems Design xxx.xxxAn approved elective b) Palmerston North First Part 123.101Chemistry and Living Systems 124.101Physics I (a) 140.125Communication and the Food and Bioproducts Industry


































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162.101Biology of Cells 123.102Chemistry and the Material World 140.120Introduction to Food and Bioprocess Engineering 160.101Calculus 1 161.100Principles of Statistics Second Part 141.292Food and Packaging Engineering I 141.294Engineering Principles 142.201Industrial Microbiology 143.222Technological Mathematics A 122.222Biochemistry for Technology 123.220Advanced Chemistry for Technology 142.299Process Engineering 143.292Industrial Innovation and Improvement Third Part 140.391Process Operations and Modelling 141.393Food Microbiology and Safety 141.395Food Chemistry 143.340Industrial Research Techniques 140.392Process Operations and Kinetics 141.362Food Formulation Technology Plus either Food Product Technology Option 141.458Nutrition and Food Choice 141.330Food Assessment and Characterisation or Food Process Engineering Option 140.393Project Engineering and Design 142.304Bioseparation and Purification Processes

Fourth Part 141.491Advanced Food Technology 141.471Food Process Design and Safety 143.479Technological Systems Operation Plus either Food Product Technology Option 141.459Food Technology Project 141.457Food Product Development 143.341Quality Systems Design xxx.xxxAn approved elective






























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or Food Process Engineering Option 141.444Advanced Food Engineering 141.449Food Engineering Project 142.402Process Control 142.403Advanced Modelling and Simulation Note: With the permission of the Programme Director (Engineering and Technology), candidates may substitute up t o three papers for a gr oup of papers that constitute a cohesive course of study exploring the culture and/or dietary preferences of a group of food consumers. Applications must be made prior to commencing study for the First Part. c) Singapore First Part (Junior Year) 123.220 Advanced Chemistry for Technology 141.292 Food and Packaging Engineering I 141.294 Engineering Principles 141.395 Food Chemistry 140.391 Process Operations and Modelling 141.221 Unit Operations Food Processing I 141.330 Food Assessment and Characterisation 141.362 Food Formulation Technology 141.424 Technologists and Business Second Part (Senior Year) 140.392 Process Operations and Kinetics 141.393 Food Microbiology and Safety 141.458 Nutrition and Food Choice 143.340 Industrial Research Techniques 141.459 Food Technology Project 141.471 Food Process Design and Safety 141.491 Advanced Food Technology 141.457 Food Product Development Credits and prior learning: Previous study at tertiary level may be taken into account if you apply for credit. Credit should be applied for as early as possible, using the form entitled Application for Credit Towards a Massey University Qualification which you will find in the Enrolment Supplementary Forms book which can be downloaded from the Enrolment web pages. You will be informed in writing of any credit, but if you have not had notification in advance you should bring copies of your supporting documentation to the academic interview. In such cases informal notification will be given at the time and followed up later.






















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Certificate in Science, the National Diploma in Engineering or an eq uivalent qualification may be granted credit, including part or all of the First and Second Parts, such credit being determined by the Academic Board after taking into account the areas of study for the certificate or diploma and the standard of pass attained. Normally this is decided by the Programme Director (Engineering and Technology) before or during the academic interview. 2. Bachelor of Science (Human Nutrition) Introduction: The Human Nutrition major is designed to give a clear understanding of basic nutritional principles. Areas covered include the composition of food, human requirements for nutrients and ho w the body processes food and nut rients. Other areas studied are the physiological changes that occur as a result of excesses or deficiencies of various nutrients in the diet and the changes in nutritional needs as we move through the life cycle from conception through birth, growth, adulthood and ageing and understanding of factors that influence food choice and awareness of practices to promote dietary change. Through this programme, an integrated understanding of nutrition, biochemistry and physiology will be developed to provide the basis of knowledge required for enhancing health and fitness in individuals of all ages, and in groups and c ommunities. The major will also provide training in practical skills such as dietary assessment, and body composition assessment as well as the general skills required for critical thinking, problem-solving and effective communication. These will aid the promotion of good nutritional practices to individuals, communities and industry. The major is designed so that the study of Human Nutrition may be combined with the study of other disciplines such as Sport and Exercise Science, Biochemistry or Physiology. The first-year course will include papers common to requirements for majoring in all these disciplines, and others, so that students can maintain the maximum possible flexibility at this level. At second year this flexibility continues, allowing students to retain the option of several other majoring papers along with Human Nutrition. At third year, papers for the majoring requirement in Human Nutrition are highly specialised, but appropriate choice of supporting papers allows the inclusion of advanced study in other relevant areas or even the completion of an additional major in Sport and Exercise Science. Papers 122.102Biochemistry of Cells 123.101Chemistry and Living Systems 162.103Introductory Biology 162.101Biology of Cells 194.101Essentials of Mammalian Biology 122.233Metabolic Biochemistry 151.231Food Chemistry for Nutrition








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151.232Nutrition and Metabolism 194.241Physiological Control Systems 194.242Physiology of Mammalian Organ Systems 202.251Principles of Epidemiology in Human Populations 151.331Maternal and Child Nutrition 151.332Nutrition for Sport and Performance 151.333Adult Nutrition and Positive Ageing 151.334Nutritional Science and Eating Behaviour 194.350Human Lifecycle Physiology Notes: 1. Students must normally have studied at least 20 credits from NCEA Level

3 Chemistry and achieved at least 14, or have achieved an eq uivalent level in an alternative assessment system to NCEA, or passed Bursary Chemistry or 123.103 or an acceptable alternative.

2. 162.103 may not be taken after 162.101 has been passed. 3. Students will be assumed to have studied at least 20 credits from NCEA

Level 3 Biology and achieved at least 14, or passed Bursary Biology or 162.103 or an acceptable alternative.

4. Students are strongly advised to take 194.241 before 194.242. http://study.massey.ac.nz/massey/learning/programmecoursepaper/programme.cfm?prog_id=92411&major_code=2408&tab=plan
















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University of Minnesota

Department of Food Science and Nutrition 1. BSc Food Science Welcome to the Food Science Undergraduate Program! Food scientists make food. They can change corn into cola, seaweed to salad dressing, and milk from a cow to whipping cream from a can. Food scientists use raw materials and change them into products that provide nutrition in a satisfying way. Food science is the application of science - chemistry, microbiology, physics, and engineering- to the study of food. Chemistry - because foods undergo chemical reactions when they are heated, frozen, mixed, stored, etc. Microbiology - because many foods are made by microorganisms (e.g. bread, cheese, yogurt, sauerkraut, tempeh) and because microorganisms cause extensive, rapid, and often dangerous spoilage. Physics and engineering - because foods must be constructed, moved through the factory, made safe, and distributed to the consumer. More than this, food science also involves creating new food products and making current products more stable, nutritious, convenient, reliable and safe. Food science begins with an understanding of the plants and animals that will become food, and e nds with an understanding of why people choose to eat certain foods. The Food Science major has four areas of emphasis: Biochemistry, Chemistry, Bio-Engineering, and Microbiology. Food Science Program Course: Either Bioc 3021 Biochemistry (3cr) or Bioc 4331 Biochemistry I (4 cr) and Bioc 4332 Biochemistry II (4 cr) Biol 1009 General Biology (4 cr) Biol 4003 Genetics (3 cr) BBE 4744 Engineering Principles for Biological Scientists (4 cr) Chem 1021 Chemical Principles I (4 cr) Chem 1022 Chemical Principles II (4 cr) Chem 2301 Organic Chemistry I (3 cr) Chem 2302 Organic Chemistry II (3 cr) FScN 1102 Food: Safety, Risks, and Technology (3 cr) FScN 1112 Principles of Nutrition (3 cr) FScN 3102 Introduction to Food Science (3 cr) FScN 4112 Food Chemistry & Functional Foods (3 cr) FScN 4121 Food Microbiology (3 cr) FScN 4122 Food Fermentations & Biotechnology (2 cr)

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FScN 4131 Food Quality (3 cr) FScN 4311 Chemical Reactions in Food Systems (2 cr) FScN 4312W Food Analysis (4 cr) FScN 4332 Food Processing Operations (3 cr) FScN 4349 Food Science Capstone FScN 4-5xxx Food Science elective accompanying the Capstone (3-4 cr) Math 1142 Short Calculus (4 cr) MicB 3301 Biology of Microorganisms (5 cr) or VBS 2032 General Microbiology with Laboratory (4 cr) or FScN 1021Introductory Microbiology (4 cr) Phys 1201W Introductory Physics for Biology and Pre-medicine I or Phys 1301W Introductory Physics for Scienece and Engineering I (4 cr) Stat 3011 Introduction to Statistical Analysis (4 cr) Writ 1301 University (4 cr) or Writ 1401 Writing and Academic Inquiry (4 cr) Comm 1101 Introduction to Public Speaking (3 cr) and Writ 3562W Technical and Professional Writing (4 cr) Select one of the following laboratory courses: Bioc 4025 Laboratory in Biochemistry (2 cr) Chem 2111 Introductory Analytical Chemistry Laboratory (2 cr) Chem 2311 Organic Laboratory (4 cr) FScN 4613 Experimental Nutrition (2 cr) Food Science Program Sample Plan: Program-plan : Food Science B.S. (Program Focus: Internship,

UROP, or Study Abroad Experience) Sample Plan : Food Science Total Credits : 120.0 The sample plan below shows you one of several possible ways to complete this degree. Your academic plan may look different if you have already fulfilled some requirements, if you have multiple course options to choose from in your major, or if courses don’t fit your schedule in a given term. Use Graduation Planner to make your customized plan, and work with your academic adviser to ensure that you are on track to graduate on time.

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Year 1 : Fall Semester : 15.0 cr

CHEM 1021 - Chemical Principles I: 4.0 cr : ENVT, PHYS SCI/L MATH 1142 - Short Calculus: 4.0 cr : MATH FSCN 1102 - Food: Safety, Risks, and Technology: 3.0 cr : C/PE Freshman Composition: 4.0 cr

Year 1 : Spring Semester : 15.0 cr

BIOL 1009 - General Biology: 4.0 cr : BIOL SCI/L CHEM 1022 - Chemical Principles II: 4.0 cr : PHYS SCI/L, ENVT PHYS 1301W - Introductory Physics for Science and Engineering I: 4.0 cr : PHYS SCI/L, WI Elective: 3.0 cr


CHEM 2301 - Organic Chemistry I: 3.0 cr FSCN 1021 - Introductory Microbiology: 4.0 cr : BIOL SCI/L FSCN 3102 - Introduction to Food Science: 3.0 cr LE (LE Education Requirement): 4.0 cr Elective: 1.0 cr


CHEM 2302 - Organic Chemistry II: 3.0 cr BIOC 3021 - Biochemistry: 3.0 cr : Preferred Course FSCN 1112 - Principles of Nutrition: 3.0 cr: ENVT COMM 1101 - Introduction to Public Speaking: 3.0 cr LE (LE Education Requirement): 3.0 cr


BIOL 4003 - Genetics: 3.0 cr BBE 4744 - Engineering Principles for Biological Scientists: 4.0 cr FSCN 4112 - Food Chemistry and Functional Foods: 3.0 cr WRIT 3562W - Technical and Professional Writing: 4.0 cr : WI Elective : 1.0 cr


CHEM 2311 - Organic Lab: 4.0 cr STAT 3011 - Introduction to Statistical Analysis: 4.0 cr : MATH FSCN 4121 - Food Microbiology: 3.0 cr FSCN 4332 - Food Processing Operations: 3.0 cr Elective: 1.0 cr


FSCN 4122 - Food Fermentations and Biotechnology: 2.0 cr FSCN 4131 - Food Quality: 3.0 cr FSCN 4312W - Food Analysis: 4.0 cr : WI FSCN 4096 - Professional Experience Program: Internship: 3.0 cr LE (LE Education Requirement): 3.0 cr


FSCN 4311 - Chemical Reactions in Food Systems: 2.0 cr FSCN 4349 - Food Science Capstone: 2.0 cr FSCN 4xxx or 5xxx: 3.0 cr Elective: 2.0 cr LE (LE Education Requirement): 6.0 cr

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Kasetsart University

Faculty of Agro-Industry: Department of Food science and Technology 1. BS Food Science and Technology Total Minimum Requirements 137 Credits General Education 30 Credits • Science and Mathematics 3 credits • Social Sciences 7 credits • Humanities 6 credits • Language 12 credits • Physical Education Activities 2 credits

Specific Requirements 101 Credits • Core Courses 45 credits • Major Courses

Major Requirements 52 credits Major Electives minimum 4 Credits

Free Electives 6 Credits Training 300 Hours

ii - moe.gov.my

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