The course discusses the basic principles of food microbiology, which include scope of study, classification of microorganisms, existing of microflora in various foods and their source of contamination. Characteristic and factors affecting the growth of microorganism that lead to either food spoilage or food poisoning are also discussed. An understanding to these factors is helpful in designing methods to control or stimulate their growth. Students have the opportunity to learn a wide variety of microbiological methods normally used in quality control and safety evaluation of foods. The control of microorganisms especially foodborne pathogens by various food preservation techniques and processing are also being highlighted. Apart from the detrimentally effects to food and human health, many of these microorganisms are used in the production of food and food ingredients. A series of laboratory exercises are designed to provide student with the opportunity to develop skills in the isolation, identification and enumeration of the major groups of microorganisms associated with food and food products

This course aims to provide exposure to the core concepts of marketing as an important function in business to students. This course introduces the marketing concepts and elements of the marketing mix in one practical framework to achieve understanding on the importance of marketing strategy in fulfilling customer needs so that a business organization is capable of maintaining its position in a competitive environment. This course focuses on the introduction of marketing, consumer behaviour and the marketing mix, especially on menu, the food retailing, wholesaling, promotion and marketing ethics.

This course introduces basic concepts of calculus as introduction to the mathematics in order to solve problems by specific techniques. This course also covers topics such as: relation and function, limits and continuity, differentiation, integration and the applications of differentiation and integration and techniques of integration.

This course emphasizes the importance of creativity and innovation in the food industry in order to meet the ever changing consumer needs. It gives students relevant practical experience of problem solving whilst exploring the current trends of R & D in the food industry through food innovations. It also addresses the key drivers of food industry innovation - affordability, sustainability, and tightening government regulations. Innovation in developing new food products, processes and business models is recognized as a key requirement for achieving the future vision of food graduates for the fast growing R&D demands within the food and beverage industry. The course includes real problem solving project, with strong practical links to the need of industry and consumers. It provides a good grounding in the creative and practical aspects of innovation starting from an idea to the establishment of prototype through effective team collaboration.

Molecular nutrition is an interesting aspect of nutritional science. This course can help students understand how nutrients interact with the genome, to alter gene expression, which in turn can affect normal growth, health and causing diseases. In this introductory course, students will start by reviewing the core concepts in molecular biology, the process of gene expression, discerning essential research tools used to investigate molecular aspects of nutrition, studying how the genome influences the response to nutrients and discussing various examples of how nutrients regulate gene expression. In each topic of discussion, emphasis will be given to the latest scientific research findings.

This course discusses the changing physiology and nutritional requirements as well as related health and nutritional concerns occurring in the different stages of the life cycle such as in pregnancy and lactation, infancy, childhood, adolescence, adulthood and during the later years of life.

This course is specifically designed to allow final year students to gain experience in conducting research. Each student is required to take a total of eight credit hours for one research project (throughout two semesters) under the supervision of a lecturer; two credit hours will be evaluated in this course. Students will choose a few research projects they are interested in from the list of research projects offered by all lecturers. The final assignment of one research project and one supervisor to each student will be coordinated and endorsed at the faculty level. Students are advised to contact their supervisors for detailed information regarding their research project that they will be carrying out, and discuss the agreed work targets. Students are required to present their research proposals before starting laboratory work. This will give students opportunities to get feedback or alternative views about their proposed research, especially regarding study designs and analytial techniques.

Students are required to undergo industrial training at a healthcare institution, relevant industry / company, or a relevant government agency to gain experience relevant to students’ education programme. Students will be able to gain work experience in real work environment during the training. Duration of training is twenty weeks. Students’ performance will be assessed by industrial and academic supervisors.

This course on Nutrition Education, Promotion, and Communication equips students with essential knowledge and practical skills to design, implement, and evaluate effective nutrition promotion programs. Students will explore key theories, behaviour change models, and current research while developing sustainable, culturally sensitive educational materials. The course emphasises real-world application through community-based fieldwork, where students will conduct nutrition education and promotion sessions for small groups, applying strategies learned in class. Assessments include quizzes, exams, workshops, fieldwork, and individual assignments. By course completion, students will have gained critical communication, problem-solving, digital promotion, and community engagement skills, preparing them to contribute effectively to nutrition education and promotion initiatives

This course uses Project Based Learning alongside lectures and topical assignments. Within PBL, field work in the community or Nutrition in Community Engagement (NICE) for this semester requires students to plan a small, suitable nutrition intervention project to improve the diet.

This Advanced Nutrition course focuses on nutrient metabolism and biochemical pathways in both normal and abnormal states. Students will develop a comprehensive understanding of the objectives, scope, and principles of biochemistry in relation to human nutrition and biological processes. The course includes a combination of theoretical and practical learning, where students will be assessed through written exams, lab reports, lab practical skills assessments, and a nutritional biochemistry project. By the end of the semester, students will have a strong foundation in biochemical processes related to nutrition, enhanced critical thinking and problem-solving skills in metabolic pathways, and hands-on experience in laboratory techniques for nutritional biochemistry. This course equips students with the biochemical knowledge and practical skills essential for careers in nutrition and research