Introduction

Food and Beverage industry is a significant part of the economy and rapidly developing at national and global scale. Consequently, such developments demand for food scientists and technologists to ensure food delivered are safe and nutritious. Food Science and Technology is therefore important because it involves the application of science and technology principles to deliver safe, appealing and convenient food products from raw materials to consumers. As food diets are closely associated with human health, a nutritious diet plan could control and prevent various health diseases such as diabetes, obesity, and other complications. Food Science and Human Nutrition could therefore provide a thorough understanding on the connection between food and health, thereby helping to develop a healthy diet plan based on scientific evidence.  

The Food Science and Technology Programme Area aims to develop solutions and technologies that improve food security and enhances our health and wellness in line with Brunei Vision 2035 and Sustainable Development Goals (SDGs). Students will learn about food microbiology, food chemistry, analytical science, food processing, food packaging, food product development, food safety management, nutritional physiology and metabolism. Our programme will provide students the opportunity to understand the relationship between the food components, sensory science, metabolism, human nutrition, diet and health.

Our programme area offers two courses:

1. Bachelor of Science (Honours) in Food Science and Technology
2. Bachelor of Science (Honours) in Food Science and Human Nutrition

These programmes prepare 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 in Halal food production and quality assurance.
• Develop innovative science and technology to turn local food ingredients into high value and nutritious food products for local and global markets.
• Develop an action plan for a healthy behaviour change that promotes risk factors for diet related health conditions, physiological, social, mental and wellbeing.
• Make use of the knowledge and skill to manage the supply chain that incorporates the design, analysis, processing, packaging, production, preparation, evaluation and storage of foods, food ingredients, and beverages.
• Demonstrate skill in globally accepted food quality certification process generally based on HACCP (Hazard Analysis and Critical Control Points) and ISO.
• Identify 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.