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:

1. A minimum of 220 ‘A’ Level points for 3 ‘A’ level passes in two subjects (include Biology, Chemistry, Food Studies, Physics and Mathematics).
   OR
2. A minimum of 180 points for 2 ‘A’ level passes in two subjects (include Biology, Chemistry, Food Studies, Physics and Mathematics).
   OR
3. 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
4. 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
5. Relevant work experience and/or qualifications deemed to be equivalent to one of the above to be decided on a case by case basis by the faculty.

Programme Structure

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).