* All information is correct at the time of publication. UniKL reserves the right to make changes to the programmes offered and its content without prior notice. Programmes will be offered subject to MQA approval.
This programme applies the principles of chemical engineering and food chemistry to the large-scale processing of food. Foods must be nutritious, i.e., provide the essential nutrients for growth and health; they must be safe, free from dangerous micro-organisms and chemical contaminants; and, if they are to be consumed at all, they must be attractive in taste and appearance. In this programme, students learn how to adapt the unit operations of traditional chemical engineering to the specific requirements of food processing. The main objective of this programme is to make it possible for well-trained chemical engineers to work in the food industry, possibly one of the largest manufacturing industry in Malaysia s graduates of UniKL are marketable upon graduation.
The programme includes exposure to areas of food chemistry, food microbiology, food engineering, food safety, food processing and the nutritive value of food. It is also is designed to provide depth and breadth in the relevant physical and biological sciences in which food science and technology is based.
Programme Educational Objectives (PEOs)
UniKL graduates who are :
- PEO 1
UniKL graduates who are knowledgeable, competent and innovative which will contribute towards the requirement of the human capital in chemical and/or food engineering technology related industry.
- PEO 2
UniKL graduates who are effective leaders with teamworks, skills as well as verbal and non-verbal interpersonal communications skill;
- PEO 3
UniKL graduates who are committed towards the importance of lifelong learning and continuous improvements;
- PEO 4
UniKL graduates who are professional, ethical, and socially responsible; and
- PEO 5
UniKL graduates who are capable of embarking on businessand technopreneurial activities.
Programme Learning Outcomes (PLOs)
Majors in chemical engineering will be able to:
- PLO 1
Knowledge: Apply knowledge of mathematics, science, engineering technology fundamentals and an engineering specialisation to defined and applied engineering procedures, processes, systems or methodologies in chemical and food engineering technology.
- PLO 2
Problem analysis: Identify, formulate, research literature and analyse broadly-defined chemical and food engineering technology problems reaching substantiated conclusions using analytical tools appropriate to their discipline or area of specialisation.
- PLO 3
Design/development of solutions: Design solutions for broadly-defined chemical and food engineering technology problems and contribute to the design of systems, components or processes to meet specified needs with appropriate consideration for public health and safety, cultural, societal, and environmental considerations.
- PLO 4
Investigation: Conduct investigations of broadly-defined problems; locate, search and select relevant data from codes, data bases and literature, design and conduct experiments to provide valid conclusions.
- PLO 5
Modern Tool Usage: Select and apply appropriate techniques, resources, and modern engineering and IT tools, including prediction and modelling, to broadly-defined engineering activities, with an understanding of the limitations.
- PLO 6
The Engineer and Society: Demonstrate understanding of the societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to chemical and food engineering technology practice.
- PLO 7
Environment and Sustainability: Understand the impact of chemical and food engineering technology solutions in societal and environmental context and demonstrate knowledge of and need for sustainable development.
- PLO 8
Ethics: Understand and commit to professional ethics and responsibilities and norms of chemical and food engineering technology practice.
- PLO 9
Individual and Team Work: Function effectively as an individual, and as a member or leader in diverse technical teams.
- PLO 10
Communications: Communicate effectively on broadly- defined engineering activities with the engineering community and with society at large, by being able to comprehend and write effective reports and design documentation, make effective presentations, and give and receive clear instructions.
- PLO 11
Project Management and Finance: Demonstrate knowledge and understanding of engineering management principles, business practices, and technopreneurial competencies, as well as identify business opportunities, and apply these to one’s own work, as a member and leader in a team and to manage projects in multidisciplinary environments.
- PLO 12
Life Long Learning: Recognize the need for, and have the ability to engage in independent and life-long learning in specialist technologies.
Our graduates have unlimited opportunities in getting jobs either in public or private sectors. In public sectors, they may work at food related government bodies like Department of Health, Educational Institutions, MARDI, SIRIM, MPOB, and others. They may join various industries like cereal manufacturing, bakery products, sugar refinery, manufacturing of flour-based sweetening agent, chocolate and confectionery products, fish processing, milk and dairy products, fruits and vegetable products, canning industry, edible oils and its products and beverages.
The scope of career may vary from production supervisors, quality assurance supervisors, technicians, assistant chemist, R&D assistants, operators, and others.
- Mathematics I
- Physical Chemistry
- Fundamental of Electric & Electronics
- Engineering Graphic
- Co-Curriculum I
- Malaysian Studies
- Islamic/Moral Studies
- Bahasa Kebangsaan A
- Fundamental English
- Mathematics II
- Analytical & Organic Chemistry
- Chemical Process Principles
- Principle of Programming
- Fluid Mechanics
- Co-Curriculum II
- Bahasa Kebangsaan A
- Industrial Safety & Health
- Chemical Engineering Thermodynamics
- Mass Transfer I
- Engineering Statistics
- Process Heat Transfer
- Professional English I
- Process Instrumentation
- Food Chemistry
- Food Biochemistry
- Food Microbiology
- Food Analysis
- Food Process Engineering
- Professional English II
- Introduction to Food Science and Technology
- Food Processing and Preservation Technology
- Food Sensory and Evaluation
- Quality System Management in Food Industry
- Food Plant Design I
- Engineering Technologist in Society
- Food Biochemistry
- Food Ingredients
- Food Plant Design II
- Food Product Design and Development
- Final Year Project (Design Proposal)
- Mandarin I
- Elective I
- Food Packaging Technology
- Final Year Project (Design Implementation)
- Food Safety and Legislation
- Mandarin II
- Elective II
- Halal Technology
- Innovation Management
- Industrial Training
- Entry Requirement:
(Cambridge English: Proficiency) / CEFR C1 or PTE (Pearson Test of English) (36) or MUET (Malaysian University English Test) (Band 3)
*MUET Band 2 as exit requirement before graduating
Students who enroll with qualifications from institutions that fully use English as the language of instruction or from English speaking countries are EXCLUDED from the requirements of competence in English language as stated above.
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JPT/BPP (R2/524/6/0014) 07/22, MQA/FA11929
Chemical Engineering Technology and Processes, Food Engineering Technology
January & September Only
For further enquiries, please contact us at:
MARKETING, STUDENT RECRUITMENT & ADMISSION DIVISION (MeSRA)
Universiti Kuala Lumpur
Level 3, 1016, Jalan Sultan Ismail, 50250 Kuala Lumpur
Tel: +603 – 2175 4422 / 4031 / 5408
Mobile: +6011-56938263 or +6011-59656805
Fax: +603 – 2175 4446
UNIVERSITI KUALA LUMPUR
1016, Jalan Sultan Ismail,
50250 Kuala Lumpur
+603 - 2175 4000
+603 - 2175 4001
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