Food science and biosecurity are fundamental tools required for the development of sustainable agriculture and for the innovative advancement of food production, product development and services. When integrated appropriately into the food sector, knowledge in this field will be of significant assistance in meeting the needs of an expanding and increasingly urbanized population in the next millennium.
Food science is a discipline that encompasses chemistry, biology and nutrition to study the nature, properties and composition of foods and the changes which they undergo during storage and processing. Students will gain an understanding of operations and innovative procedures that are applied for the preservation of foods, enhancement of texture, flavor and nutritional composition in the food processing industry. Product development, quality management and food safety and hygiene will also be covered. Biosecurity is a strategic and integrated approach that explores the policy and
regulatory frameworks that analyze and mitigate risks in sectors related to food safety, animal plant life and health and associated environmental risks. Through this programme, students will learn how to characterize plant pests and animal diseases, the impact of genetically modified organisms on the food industry and management techniques of invasive alien species. Overall, the concept of biosecurity has a direct relevance to the sustainability of agriculture, food safety and protection of the
environment, including biodiversity.

As per UTM ‘Admissions Regulations’, and ‘Admission to Certificate and Diploma Programmes’