Master of Science (Food Science with Business Management)

Overview

Shape what the world eats. Innovate smarter. Lead the future of food.

UCSI University’s MSc Food Science with Management is designed for aspiring professionals ready to lead in the global food and beverage industry. This coursework-based programme combines advanced training in food science and technology with essential business and management acumen, preparing graduates to drive innovation, ensure safety and manage complexity across every stage of the food production ecosystem.

From product innovation and quality assurance to regulatory compliance and sustainable food systems, you’ll gain the scientific expertise and strategic insight to make a real impact. If you’re ready to deliver food solutions that are safer, smarter and more sustainable — this programme will take you there.
 

About the Programme

Scientific coursework focuses on key areas such as food processing and preservation, flavour science, product development, packaging technology, food microbiology, sensory evaluation and nutrition and health claims. Students also gain critical understanding of food legislation, quality systems and emerging food technologies, ensuring they are ready to meet global standards in safety, innovation and sustainability.

What sets this programme apart is its integrated business component, delivered in collaboration with the UCSI Graduate Business School. Students explore vital business modules including entrepreneurship, project management, supply chain operations, marketing strategy and innovation commercialisation — all contextualised for the food industry.

The learning experience is grounded in real-world relevance. Students engage with case studies, industry speakers and collaborative projects, gaining insight into how global F&B companies manage innovation, navigate regulations and respond to consumer trends. UCSI’s strong network of food industry partners enhances exposure to best practices and potential career pathways.

Assessments are diverse and practical, including technical reports, product innovation proposals, business strategy assignments, presentations and a capstone industry project that integrates both scientific and commercial thinking.

Graduates are well-prepared for impactful roles in R&D, product innovation, food business development, quality assurance, regulatory affairs and supply chain management. This programme is also ideal for entrepreneurs, professionals looking to scale family businesses or those planning to transition into policy, consulting or leadership roles in the food ecosystem.

Entry Requirements

Academic Requirements

​B. Sc. (Hons)

A bachelor’s degree in the area of Food Science, Nutrition, Biotechnology, Applied Science, Agricultural Biology, Microbiology or relevant discipline with minimum CGPA of 2.50 or 60%; or second class honours degree; or

A bachelor’s degree or equivalent not meeting CGPA of 2.50, can be accepted subject to a minimum of 5 years of working experience in a relevant field.

English Language Requirements

As the programme’s medium of instruction is English, students must possess one of the following qualifications:

• TOEFL: a minimum score of 550 (writing-based) or a minimum score of 79 with no less than 17 in each four components (computer-based)
• IELTS: a minimum score of 6.0
• An undergraduate degree with English as its medium of instruction

Note: Candidates who fail to fulfil the above criteria may be required to take an English Proficiency Course at the University.

Career Opportunities

• Food manufacturing to meet increasing consumer demand for healthy and nutritious food
• Production supervision / management, manufacturing, waste and environmental management
• Quality assurance and food safety
• Food chemistry
• Food microbiology
• Food engineering support- process and equipment optimisation
• Research and development of new food products and processing technologies
• Marketing and sales
• Civil service at government and regulatory bodies like the Ministry of Agriculture and the Ministry of Health, among others
• Academia – Teaching and research positions at universities (Basic and applied)
• Involvement with international organisations like the Food and Agriculture Organisation of the United Nations (FAO)

Curriculum

Semester 1

• Research Methodology for Scientists
• Academic Communication
• Food Analysis*
• Elective Major: Choose One

Semester 2

• Advanced Food Quality and Safety*
• Contemporary Issues in Food Science
• Master Research Project Planning and Proposal Presentation
• Elective Major: Choose One

Semester 3

• Master Research Project
• Free Elective: Choose One

Semester 4

• Elective Major: Choose Two

Free Electives

• Microbiology in Food*
• Innovative Food Processing Technologies*
• Food Biotechnology*
• Applied Bioprocessing*
• Food Product Development and Commercialisation*
• Dietary Supplements and Functional Foods
• Food Security and Sustainability

Elective Major

• Financial Accounting and Analysis
• Marketing Management
• Human Resource Management
• International Business and Management
• Business Policy and Strategic Management
• Financial Management and Policy
• Information Technology for Managers
• Blue Ocean Strategy

* courses with lab

Examples of research areas:

• Dragon fruit on demand: Market trends and consumer insights.

• Microbial gold: Uncovering the secrets of heritage fermented foods.

• Kombucha reinvented: Spray-dried innovation meets market potential.