Master of Science in Food Processing and Innovation

Overview

This new MSc programme incorporates the first-time innovation management in the food processing curricula. The purpose of the MSc Programme in Food Processing and Innovation is to educate aspiring food entrepreneurs, government officials, and food industry professionals in the end-to-end value chain of food processing – from understanding the elements of food to starting a new venture for disrupting and enriching the food processing industry in Asia.

This programme is aimed at graduates and professionals looking to build careers in the food processing industry. The course builds knowledge and understanding of how ingredients are developed and launched, from concept to completion. It is based on the expertise of staff working in areas including food processing, business development, packaging, food safety, legislation, and sustainability. Students also have the opportunity to undergo industrial projects at selected companies.

The Malaysian Food and Beverages (F&B) Industry is a fast-growing market which is known as one of the main contributors to the national account with revenues of around €22.12 billion in 2018, growing annually at a rate of 7.6%. The sector recorded an export value of €3.98 billion to over 200 countries and an import value of around €4.10 billion in 2018. There are over 8,000 establishments in Malaysia, mostly Small and Medium Enterprises. Majority of the processed food of exports is edible products and preparations, cocoa and cocoa preparations, prepared cereals & flour preparations, margarine and shortening and dairy products (final products) (Food and Beverages Industry Report, 2020).

Demand for the food manufacturing industry is parallel with the development of the nation as more diverse areas are explored, particularly during the tiring pandemic period. Therefore, the possibilities of careers are very wide. The industry is becoming more complex and sophisticated, and this means organizations are looking for better trained people in many employment situations with relevant industry knowledge and all-round capabilities.

Programme Educational Objectives (PEOs)

• PEO 1
  Knowledgeable, competent, and innovative which will contribute toward the requirements of the human capital in food processing related industry.
• PEO 2
  Effective leaders with teamwork skills as well as verbal and non-verbal interpersonal communication skills.
• PEO 3
  Committed towards the importance of lifelong learning and continuous improvement.
• PEO 4
  Professional, ethical and socially responsible.
• PEO 5
  Capable of embarking on business and technopreneurial activities.

Programme Learning Outcomes (PLOs)

• PLO 1
  Demonstrate in-depth and frontier knowledge and understanding in the field of food processing and innovation.
• PLO 2
  Critically and creatively apply knowledge in one or more fields to resolve complex disciplinary and practical problems.
• PLO 3
  Conduct credible problem solving or investigation to resolve complex issues and questions in the field of food processing and innovation.
• PLO 4
  Conduct research or investigation with minimal supervision adhering to legal, ethical, professional, and sustainable practice.
• PLO 5
  Demonstrate leadership qualities through collaboration with peers and others.
• PLO 6
  Communicate and interact effectively with peers in the field of food processing and innovation as well as general audience.
• PLO 7
  Select and use suitable digital and analytical tool techniques to resolve problems.
• PLO 8
  Demonstrate commitment to lifelong learning and personal development.