Introduction

Food Science and Technology (FST) is the application of science and technology principles to deliver safe, appealing and convenient food products from raw materials to consumers. The programme integrates principles and concepts in the physical, chemical, biological and engineering sciences. The programme then applies them to the scientific and technological aspects of food formulation and development. The role of a food scientist or technologist is successfully integrating these disciplines to assure an abundant, high quality and nutritious food supply. The supply chain incorporates the design, analysis, processing, packaging, production, preparation, evaluation and storage of foods, food ingredients, and beverages.

The programme area prepares its graduates to:

  • Apply science and technology innovatively to undertake, lead and manage food product development projects from idea generation to product launch.
  • Develop effective team leaders to manage the development and installation of new food processes and plants as well as to be key players to place Brunei as a global leader in Halal food production and quality assurance.
  • Develop innovative science and technology to turn authentic local food ingredients into high value and nutritious food products for local and global markets.
  • Manage the supply chain that incorporates the design, analysis, preparation, processing, production, evaluation, packaging and storage of foods, food ingredients, and beverages.
  • Develop skill in globally accepted food quality certification process generally based on HACCP (Hazard Analysis and Critical Control Points) and ISO.
  • Assess social, public health, safety and ethical issues in food science and technology and relate them to the responsibilities of food scientists and technologists with consideration to the national health, safety and ethical policy.
  • Demonstrate knowledge of sustainable design and manufacturing and understand the environmental impacts of food wastes and materials used for food contacts.
  • Apply communication skill effectively both in oral and written forms and function effectively as an individual and in multi-disciplinary and multi-cultural teams.

 

Course Offered

Bachelor of Science (Hons) in Food Science and Technology

Programme length: 4 years

 

Programme Aims

The aims of the programme are:

  • To provide knowledge and skill in food science and technology through theory and applications.
  • To apply science and technology principles to deliver safe, nutritious, and convenient food products from raw materials to consumers.
  • To produce graduates skill and attitude who can successfully work as an individual or teams in the context of food product and process development in the modern food industry.
  • To develop scientific and personal success skills to enhance individual employability and entrepreneurship in local as well as global food industry.

 

Careers and Further Studies

Students can complete an interesting and exciting scientific curriculum that prepares them well for various job opportunities available in the food industry: e.g. product development, quality assurance, food plant management, food research, food marketing and sales, education and extension. The students are also prepared for graduate studies in human nutrition, biosecurity, medicine, biological sciences, biotechnology, and so on.

 

Minimum Entry Requirements

Applicants for admission to first degree programmes must satisfy the following minimum entry requirements:

  • At least a Credit Six in the Malay language at GCE Ordinary Level (applicable only for Bruneians applying for a Government Scholarship).
  • At least a Credit Six in Mathematics at GCE Ordinary Level or its equivalent.
  • At least a Credit Six in English Language at GCE Ordinary Level or an IELTS score of 6.0 or TOEFL minimum overall score 550 or its equivalent.
  • Programme Entry Requirements

 

Programme Entry Requirements

The minimum admission requirements for this programme are:

  • A minimum of 220 ‘A’ Level points for 3 ‘A’ level passes in two subjects (include Biology, Chemistry, Food Studies, Physics and Mathematics).

    OR
  • A minimum of 180 points for 2 ‘A’ level passes in two subjects (include Biology, Chemistry, Food Studies, Physics and Mathematics).

    OR
  • An International Baccalaureate Diploma score of 28 points with a minimum of 5 points from relevant subjects including Biology and Chemistry at standard level or a minimum of 4 points at higher level.

    OR
  • A relevant BTEC/BDTVEC Higher National Diploma or its equivalent with a minimum of merit grades in 60% of modules including Microbiology and one of (Chemistry, Food Chemistry, or Biochemistry).

    OR
  • Standard admission requirements for mature candidates as prescribed by UTB apply.

 

Programme Structure

Bachelor of Science (Hons) in Food Science and Technology

 

Year

Sem

Mod Code

Module Title

Credit

Value

 

I

1

LG1401

Effective Communication

10

 

SF1109

Introduction to Food Science and Technology

10

 

SF1510

Basic Biology for Food Science and Technology

10

 

LG1405

Melayu Islam Beraja (MIB)

10

 

SM1101

Engineering Mathematics

10

 

SM1104

Introductory Statistics

10

 

 

Total CV

60

 

2

SF1107

Introduction to Microbiology

10

 

SF1108

Physics for Food Science and Technology

10

 
 

Environment Leadership and Technopreneurship and Social Innovation

10

 

SF1501

Research Methodology

10

 

LG1402

Professional Communication

10

 

SF1511

Introductory Chemistry for Food Science and Technology

10

 

 

Total CV

60

 

II

3

SF2214

Food Chemistry

10

 

SF2502

Mass and Heat Transfer in Food Industry

10

 

SF2501

Thermodynamics for Food Processing

10

 

SF2215

Food Sensory and Flavour Science

10

 

SF2203

Food Quality, Regulations and Standards

10

 

SF2204

Food Preservation

10

 

 

Total CV

60

 

4

SF2212

Food Product Development and Manufacturing

10

 

SF2206

Industrial and Food Microbiology

10

 

SF2211

Process Engineering Principles

10

 

SF2207

Process Design and Operations

10

 

SF2216

Integrated Food Systems

10

 

SF2217

Food Safety

10

 

 

Total CV

60

 

III

5

SF3201

Food Contact Materials and Equipment

20

 

SF3202

Functional Foods

10

 

SF3203

Group Project

30

 

 

Total CV

60

 

6

SF3103

Work Placement

60

 

 

Total CV

60

 

IV

7

SF4201

Nutrition and Food Choice

10

 

SF4202

Advanced Food and Formulation Technology

10

 

SF4203

Halal Food: Requirements, Quality and Market

15

 

SF4204

Industrial Systems, Bioseparation and Purification Processes

15

 

SF4206

Final Year Project

10

 

 

Total CV

60

 

8

 

Elective 1

10

 
 

Elective 2

10

 
 

Elective 3

10

 

SF4206

Final Year Project

30

 

 

Total CV

60

 

Total Programme CV

480

 
 

Elective Modules

 

Elective Modules for Semester 8

 

SF4301

Innovative Food Design & Development

10

 

SF4302

Advanced Product Development & Commercialisation

10

 

SF4304

Quality System Management and Development

10

 

BE4264

Marketing Communication and Branding

10

 

BE4265

Retail Management

10

 

SF4305

Advanced Topics in Macronutrient and Micronutrient

10

 

SF4306

Global Food Marketing Strategies, Sustainable Energy Systems and Society

10

 

SF4307

Food Supply Chain Management

10

 

 

 

Accreditation

FST programme has been designed in order to obtain accreditation from the International Union of Food Science and Technology (IUFoST) and/or Institute of Food Technologists (IFT) (USA).

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