The field of food science includes food chemistry and biochemistry, functional foods, food microbiology, food enzymes and other related fields. Students can select from a range of courses to meet individual needs and specialization preferences and undertake a research project within the area of food science which will include food enzymology, physico-chemical and functional properties of food carbohydrates, food lipids, food proteins and other polymers, flavour encapsulation, nutrition, functional foods, and food microbiology. Firm understanding in molecular interactions, food composition, interaction within foods, microorganism and its environment, and physico-chemical properties of food systems can be utilized in explaining the nutritional and quality changes of the foods.

List of Experts 

Assoc. Prof. Dr. Shahrul Razid Sarbini | Google Scholar
Assoc. Prof. Dr. Yiu Pang Hung
Dr. Noorasmah Saupi

Updated:: 16/06/2017 [azimin]