This degree programme prepare professionals in the field of food product development, to enable them to join and lead the expansion of the food industry at the local, regional and international level. Students will focus on development of ideas and concepts fitting existing and new market, the elaboration of recipes and protocols encompassing mass production concerns, and the ability to conduct sensorial analysis for quality control and product acceptance measurement.
This programme is compatible with the new Taylor's Curriculum Framework that allows students to mix & match study modules.
PRIMARY MAJOR
This component consists of Common Core subjects, which are common modules across a discipline that provides the fundamental knowledge of the discipline.
Common Core
- Research Methods
- Food Sociology
- Principles of Culinary
- Principles of Pastry and Baking
- Industrial Training
Discipline Core
- Art & Science of Food Preparation
- Arts & Science of Pastry and Baking
- Culinology® 101
- Principles of Organic Chemistry
- Food Chemistry
- Applied Food Microbiology
- Sensory Evaluation of Food
- Aromatic Ingredients & Flavours Application
- Experimental Food Product & Practices
- Food Product Design & Development 1
- Food Product Design & Development 2
- Food Safety & Quality Management
- Food Packaging and Labelling
- Food Preservation
- Food Processing
UNIVERSITY CORE
This component aims to develop critical thinking, build up social intelligence and cultivate civic responsibility as well as broaden cultural knowledge. These consist of compulsory and nationally-mandated study modules required by the Malaysian Ministry of Higher Education.
- Community Service Initiative
- Hubungan Etnik / Malaysian Studies 3
- Life Skills for Success & Well-Being
- Millennials in Malaysia: Team Dynamics & Relationship Management
- Tamadun Islam & Tamadun Asia / Bahasa Melayu Komunikasi 2
*Students are requested to take Bahasa Kebangsaan A if they do not obtain a Credit for Bahasa Malaysia in SPM.
FLEXIBLE EDUCATION
The Flexible Education component provides student the flexibility to study modules in a related or unrelated field from the same or different school to complement the Primary Major. It may be completed in a form of free electives, an extension, minors or a second major that typically requires at least one (1) semester of student learning time.
[Choose ONE (1) of the packages:]
Extension [Choose ONE (1) of the options:]
Option 1: Nutrition & Food Analysis
- International Cuisine
- Molecular Gastronomy
- Food Styling
AND
[Choose any TWO (2) of the following modules:]
- Nutraceutical and Functional Food
- Techniques in Food / Nutrition Research
- Introduction to Halal Food
- Food Business Management
Option 2: Gastronomy
- International Cuisine
- Molecular Gastronomy
- Food Styling
AND
[Choose any TWO (2) of the following modules:]
- Food Business Management
- Food Media
- Food Styling
- Food Trends and Products Innovation
Option 3: Patisserie
- Modern Gateau and Petit Four
- Sugar & Chocolate Artistry
- Science of Baking
Minor
Choose any Minor package* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Minor packages.
Second Major
Choose any Second Major package* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Second Major packages.
Free Electives
Choose any FIVE (5) Free Electives* offered by Taylor's University. Refer to the Complementary Study Guide for the list of Free Electives.
*Subject to availability.
*Meet min. module pre- & co-requisite.
*All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
