Faculty of Food Science and Technology at UPM is the most established institution of its kind in Malaysia. With nearly 30 years of experience, our post-graduate program is recognized throughout South East and Central Asia. The fields of study offered are current and designed to challenge the intellect and increase the technical knowledge of those already in the workforce.

• MSc/PhD in Food Safety
• MSc/PhD in Food Science
• MSc/PhD in Food Technology
• MSc/PhD in Food Biotechnology
• MSc/PhD in Food Management 
• MSc/PhD in Food Service

The food production network is a very complex system in which the risk of hazards from foods is real. Therefore the use and application of higher technical expertise is necessary in the food industry. The food industry is now confronted with the farm-to-table food safety approach. There is an increased need for experts in food safety who are able to carry out monitoring and evaluation of parameters such as microbiology, chemicals and physical for product safety.

The purpose of this program is to prepare candidates with the relevant theory and technical knowledge to conduct research in the area of food safety. In this program the student will be able to understand in more detail issues that include pathogen, chemical hazard and GMO related to food safety. Student will be exposed to current information regarding the status, determination, effect of processing, as well as the application of HACCP, quality management and risk assessment of specific food.

The field of food science includes food chemistry and biochemistry, functional foods, food microbiology, food enzyme, food ingredients 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 and technology which will include food enzymology, physico-chemical properties of food carbohydrates, food lipid, food protein and other polymers, flavor encapsulation, nutrition, functional food and food components, microorganism and food microbiology. Firm understanding in molecular interactions, food composition, interaction within foods, microorganism and its environment and physical properties of food system can be utilized in explaining the nutritional and quality changes of the foods.

This program offers challenging graduate courses to candidates who are keen at improving their knowledge in food technology. Students will be exposed to current issues in this field through research and courses offered. This program allows students to focus their interest in either food processing, food engineering, product development, food packaging or post harvest technology.

This program aims to prepare the candidate with knowledge in relevant theories and technical know-how that would enable him to conduct research in the field of food biotechnology. In this program, the student should not only be able to understand and discuss the significance and importance of various biotechnology processes in the production of foods and food bioingredients, food bioprocessing, and analysis of food components, but also be able to apply the principles and concepts of the various technologies in their research. In addition, the student would also acquire an insight into the roles that modern biotechnology play in food security through the production of transgenic foods or genetically modified foods, and in the improvement of food and food ingredients for the food industry, acceptance and trade of genetically modified foods, and law and regulations that regulate the use of biological catalysts, microorganisms and plants (modified or otherwise) in food systems, and any prevailing issues in biotechnology-food relationship.

This program offers innovative, dynamic and challenging experience to aspiring individuals who are keen to increase their knowledge and skills in food service and management disciplines. The program also provides hands-on research opportunities for students to develop their skills. Specifically, the program allows students to carry out their research in Food Service and Management areas such as food culture, service quality, organizational culture, culinary and gastronomic, HALAL certification, servicescape failure and associated recovery strategies, organizational efficiency, brand image, product development, food marketing and consumer’s behavior, sustainable food, cultural heritage and other related areas.

Admission Requirements

An applicant with good achievement in Bachelor of Science with CGPA at least 2.75 from UPM or other institutions that qualified by UPM.  Applicant without sufficient academic qualification but possessing evidence of adequate related research or work experience may also eligible. A student in the final semester of undergraduate study may apply for provisional admission, provided his current CGPA satisfies the programme requirement.

Duration of Study

The programme is to be complete within minimum period of one year and maximum period of three years. Student can apply for extension, but The University reserves to reject the application.

Structure of Programme

*In addition an above, student must also take Seminar FST 5903 / PMK 5903 (1+0).

List of Courses

Course Synopsis

FST 5001 Special Topic 3 credits
The course requires students to retrieve scientific information on selected topics and critically analyse the information in order to strengthen the students’ knowledge in the area of food science and technology.

FST 5002 Research Methodology and Statistics in Food Science and Technology  
3 credits
This course covers sampling and techniques of sampling, probability, normal distribution and confidence interval, hypothesis testing, type of errors and power test, principles of experimental design, role of replication and randomization, descriptive statistics and significant testing, mean different between two or more variables, pair-wise comparisons and other multiple comparisons, correlation and regression, one-way and multi way ANOVA, regression analysis, linear and non-linear models and response surface methodology.

FST 5101 Advanced Macro Component of Food 3 credits
Topics covered include physicochemical properties of water, food carbohydrates, lipids and proteins, structures, sources and changes during storage and processing and factors affecting the changes. Modifications and applications of various food macrocomponents will also be discussed.

FST 5102 Advanced Methodology in Food Analysis 3 credits
The course covers various major spectroscopic and chromatographic techniques employed in the analysis of food components like proteins, carbohydrates, fats and oils, vitamins, pigments and phytochemicals. Other methodologies that will be discussed include microscopy, rheology, thermal analysis and immunoassay.

FST 5201 Microbial Ecology of Food Commodities 3 credits
This course gives emphasis on ecology of different groups of microorganisms which include bacteria, yeast and mold that cause spoilage in food commodities. Factors that effect the growth and selection of the dominant spoilage microorganisms during handling, processing and storage of the food commodity will be discussed. Role of microorganisms and the biochemical changes during fermentation of selected food commodity will also be covered.

FST 5202 Quality Management System and Food Safety 3 credits
Topics covered will include areas of quality systems used in food processing establishments, regulation covering the quality and safety of food, product liability, food and personal hygiene, risk assessment, hazard analysis critical control points systems (HACCP) principles, cleaning and sanitation of food processing sited and equipment, product recall procedures, sampling plans and inspection for microbiological analysis, management and quality assurance in a microbiology laboratory, evaluation and validation of analytical methods and writing food safety plans.

FST 5203 Foodborne Pathogens 3 credits
This course covers the characteristics of pathogenic microorganisms (known and emerging) involved in food poisoning. Emphasis will be given on factors affecting growth of pathogens, conditions that cause gastroenteritis, toxin production and effect on human. Isolation and identification of pathogens by conventional and rapid methods, and molecular techniques will also be discussed.

FST 5204 Advanced Food Toxicology 3 credits
The course covers types of toxicity and mechanism of distribution, toxic compounds in food and biological response towards toxins, carcinogens, mutagens, and teratogens. Types of toxic compounds and their mode of action and methods of detection will also be discussed.

FST 5205 Food Diagnostics 3 credits
This course covers current technologies and their feasibility for analyzing biomolecules that could be applied to problems in food safety based on target/diagnostic molecules. Food diagnostics for routine monitoring and verification of pathogens or genetically modified foods using analytical methods for detecting, identifying, and quantifying either the DNA (introduced) or the protein(s) expressed, which includes methods for raw, processed foods and non-culturable pathogen in foods will also be discussed.

FST 5301 Post Harvest Biochemistry and Physiology of Food Commodities
3 credits
This course covers post-harvest biochemical and physiological changes in food commodities (fruits, vegetables, meat and seafood), quality of food commodities, and criteria and factors affecting their quality.

FST 5401 Food Engineering and Processing 3 credits
The principles in pre-processing operations, thermal processing, non-thermal processing, low temperature preservation and dehydration of foods will be covered. Concepts and applications of size reduction and material handling in pre-processing operation, heat treatment in pasteurization and sterilization, ozonation, dehydration and shelf-life attributes of food commodities during storage will be discussed. Case studies of selected food commodities using an integrated production system for a food powder processing line will be used as a model for discussion. 

FST 5402 Physical Properties of Foods 3 credits
This course discusses physical properties of foods important in handling, preparing, processing, preserving, packaging, storing and distribution of foods. Topics covered include the properties of water in foods, rheological properties of solid and liquid foods, properties of particulate foods, thermal, aerodynamic and hydrodynamic, electromagnetic and optical properties of foods. Recent developments in methods of measurement of physical properties will also be covered.

FST 5501 Industrial Food Biotechnology 3 credits
This course discusses the involvement of biotechnology in food manufacturing. Topics covered will include the applications of fermentation, enzyme, plant cell culture and recombinant DNA technologies, the applications of biomolecules as agents in the analysis of food components, and issues on the potentials of up and coming technologies, societal and public attitudes towards new food, ‘halal’ issues and laws that regulate the use of biotechnology processes in food systems.

FST 5502 Food Bioprocessing 3 credits
This course discusses food bioprocessing which include topics on evolution of enzymes and microbial applications in the development of ‘green technology’ in the food industry. It also discusses classes and properties of enzymes, basis of enzyme reaction kinetics, sources and chemical reactions catalysed by endogenous and commercial food enzymes, the commercial enzyme market, applications of enzymes in food processing, important groups of food processing, types of food fermentation, applications of microorganisms in the production of food products and industrial metabolites, and current issues.

FST 5903 Seminar 1 credit
This course involves training, preparation and presentation of project results. Every graduate student is required to prepare and present his/her result at the end of his/her study program.

PMK 5001 Special Topic 3 credits
The course requires students to retrieve scientific information on selected topics and critically analyse the information in order to strengthen the students’ knowledge in the area of food management.

PMK 5101 Food Choice and Acceptability 3 credits
This course discusses food choice and acceptability which include topics on method of determining product acceptability, models of food choice behaviour, sensory characteristics of food and their importance, methods of assessing food quality characteristics and their acceptability, and social factors that effect food choice by consumers.

PMK 5102 Strategic Foodservice Operation 3 credits
This course discusses strategic foodservice operations which include topics on operation management from strategic perspective including functions of sub-systems in the food service operation namely purchasing, production, distribution and service.

PMK 5903 Seminar 1 credit
This course involves training, preparation and presentation of project results. Every graduate student is required to prepare and present his/her result at the end of his/her study program.

Admission Requirements

An applicant with good achievement in Master Science from UPM or other institutions that qualified by UPM.  An applicant with an outstanding Bachelor’s degree with CGPA 3.75 and above or equivalent to first class honours also can apply for direct admission into PhD degree programme, but with condition. An applicant must pass one year of attempt admission. If qualify, applicant can apply for conversion.

Duration of Study

The programme is to be complete within minimum period of two years and maximum period of five years. Student can apply for extension, but The University reserves to reject the application.

Structure of Programme

*In addition an above, student must also take Seminar 6903 (1+0).

List of Courses

Course Synopsis

FST 6001 Special Topic 3 credits
The course requires students to retrieve scientific information on selected topics and critically analyse the information in order to strengthen the students’ knowledge in the area of food management.

FST 6101 Issues in Food Science 3 credits
This course discusses issues in food science which include current topics in the field of food chemistry and biochemistry, food safety and microbiology, functional food and health claim, GMO, nutritional labelling, “halal” food and other relevant topics. Latest development on incidences of degenerative diseases and food intake will also be discussed.

FST 6201 Food Safety Issues 3 credits
This course discusses food safety issues which include topics on emerging foodborne pathogens, risk analysis, predictive microbiology, food biotechnology, GMO, non-thermal processing technologies, food supplement and regulations, neutraceuticals, food labelling and international food safety regulations, and food safety analysis.

FST 6301 Trends in Food Technology 3 credits
This course discusses trends in food technology which include topics on trends in the local and international food industries, product scanning and value chain analysis, current and emerging food processing technologies, technology and product prioritisation, competency and food technology mapping.

FST 6501 Food Bioingredients 3 credits
This course discusses food bioingredients which include topics on classes, regulatory status of ingredients in food, functions and applications in food or food processing, current and alternative technologies used to produce food bioingredients, current issues on safety aspects of food bioingredients such as transgenic ingredients, and ingredient labelling.

FST 6903 Seminar 1 credit
This course involves training, preparation and presentation of project results. Every graduate student is required to prepare and present his/her result at the end of his/her study program.

A. Addmission, VISA/Passport and Fee Structure please visit: http://www.gso.upm.edu.my/

B. UPM International Division : http://www.bpa.upm.edu.my

C. Financial Aids available :

• MOSTE
• POSGRADUATE PASCA
• NSF
• POSTGRADUATE FELLOWSHIP (GRF)
• GRADUATE RESEARCH ASISSTANT (GRA) – Research Grant
• SPECIAL SCHEME OF GRADUATE RESEARCH ASISSTANT (S-GRA) – Research Grant

Please visit to SGS portal for current news about financial available :http://www.gso.upm.edu.my/

DEPUTY DEAN (POSTGRADUATE, RESEARCH AND INNOVATION)
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UNIVERSITI PUTRA MALAYSIA
43400 UPM, SERDANG
SELANGOR, MALAYSIA
Tel : 603-89468368
Fax : 603-89423552
E-Mail : ddresearch@food.upm.edu.my 

ASSISTANT REGISTRAR (POSTGRADUATE, RESEARCH AND INNOVATION)
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UNIVERSITI PUTRA MALAYSIA
43400 UPM, SERDANG
SELANGOR, MALAYSIA
Tel : 603-89468347
Fax : 603-89423552

E. FURTHER INFO :

• DIVISION OF POSTGRADUATE, RESEARCH AND INNOVATION
• Guide Book for Postgraduate Student
• http://www.gso.upm.edu.my - SCHOOL OF GRADUATE STUDIES

Name : Nassim Naderi
Program : Master of Science
Field : Food Technology
Research Title : Natural pigments from Hylocereus polyrhizus grown in Malaysia
Country : Iran
Email : naderi_nassim@yahoo.com

Why I chose FSTM for postgraduate studies :

Faculty of Food Science and Technology in Universiti Putra Malaysia offers diverse and highly rated educational programs. Advisors provide students with individual mentoring in all aspects of their degree program. We can work side by side with faculty who care about our success and academic experience. Faculty members are committed to establishing a "culture of curiosity and discovery" that is centered on the creation of “Research" opportunities that engage students.  Projects are created with the goal of developing students’ abilities to find, analyze, and evaluate information. In FSTM: "The most stimulating and memorable intellectual experiences which are a journey to make our dream career a reality, lead by faculty members, research staff and renowned food scientists."

Name : Najla Gooda Sahib
Program : Master of Science
Field : Food Science
Research Title : Utilization of Morinda citrifolia, Momordica charantia and Centella asiatica as possible treatment for alleviating obesity
Country : Mauritius
Email : najie_2001@ yahoo.com

Why I chose FSTM for postgraduate studies :

Since I did my undergraduate degree in FSTM , I share a very special bond with FSTM and the people in FSTM.  Being excellent in both academics and extracurricular activities, this faculty has been the place where I became an adult, made new friendships and acquired knowledge. Through tears and smile, FSTM and people from FSTM have always stood by me and when the time came for me to choose a place for my postgraduate study, the choice was very easy: FSTM. The years I spent in FSTM will be always one of my most cherished memories.

Name : Mohd Sabri Pak Dek
Program : Master of Science
Field of Research : Food Science
Research Title : Production of catechin-rich extract from Mengkudu leaves
Country : Malaysia
Home : Kelantan
Email : s_sabrez@yahoo.com

Why I chose FSTM for postgraduate studies :

From observation and analysis, this faculty is the best place to further study in UPM. The infrastructures, facilities and advanced instruments are well managed and in ready to be used. The supportive and experienced lecturers and staffs are ready to give a hand for any questions. Conducive research culture provided here is suitable for future scientist. 

Name : Rosalina Tan binti Roslan Tan
Program : Master of Science
Field of Research : Food Biotechnology
Research Title : Effect of seaweed and oil palm leaves on anti-diabetic and wound- healing
Country : Malaysia
Home : Johor
Email : rst9966@gmail.com

Why I chose FSTM for postgraduate studies :

My first choice with best interest in Food technology prospects in the postgraduate programme offering up-to-date research areas at a leading research university with credible academic professionals and technological instruments. I gain a lot of experience at Master degree level thus preparing myself to be a researcher in this field.