Bachelor of Food Safety and Quality Technology
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Course Overview
Qualification: Bachelor
Study Mode: Full Time
Intakes: March, October
Duration: 3 years
Tuition Fee: RM 45,000
English Requirement: ELITS 5.5
Course Details
The Bachelor of Food Safety and Quality Technology program at UniKL University Malaysia is a 3-year course developed in partnership with QSR Brands (M) Holdings Bhd. The program aims to produce skilled, knowledgeable, and innovative professionals in food safety and quality. It combines practical training, extensive industry exposure, and integrated professional courses. Graduates will gain expertise in applying technological principles, problem-solving with modern tools, critical thinking, effective communication, and understanding social responsibilities. They will also be equipped for lifelong learning, teamwork, and leadership roles. A one-year internship with QSR Brands (M) Holdings Bhd offers hands-on industry experience.
Fee Structure
| Fee Type | Amount (MYR) |
|---|---|
| 1st Year Fee | RM 19,500 |
| 2nd Year Fee | RM 19,500 |
| 3rd Year Fee | RM 19,500 |
| Deposit (Refundable) | RM 1,000 |
| International Student Admission Fee | RM 1,510 |
| Registration Fee | RM 680 |
| Resources Fee (Yearly) | RM 1,500 |
| Visa and Insurance Fee | RM 2,200 |
Curriculum
Among the courses offered
Semester 1
- “Tamadun Islam & Tamadun Asia (TITAS)/ Bahasa Melayu Komunikasi 2
- “Isu-isu Kontemporari Muslim di Malaysia/”Culture and Lifestyle in Malaysia”
- Hubungan Etnik / Pengajian Malaysia 3
- English for Technologist
- Introduction to Food Safety and Quality Technology
- Mathematics 1
- Analytical and Organic Chemistry
Semester 2
- Innovation Management
- Food Product Manufacturing
- Global Food Security
- Microbiological Food Safety
- Food Analysis and Sensory Evaluation
- Engineering Statistics
- Industrial Safety & Health
Semester 3
- Co-curriculum
- Food Safety and Packaging Technology
- Food Safety and Legislation
- Supply Chain Management System
- Food Ingredients
- HALAL Management System
- Process Instrumentation & Control
Semester 4
- Technopreneurship
- Food Safety Toxicology
- Hazard Analysis Critical Control Point (HACCP)
- Food Quality and Standard
- Food Product Design and Development
- Food Waste Management System
Semester 5
- Applied Food Product Manufacturing
- Industrial Final Year Project
Semester 6
- Applied Food Quality and Standard
- Refer to Electives
- Industrial Training
Electives
- Applied HALAL Management System
- Applied Food Product Design and Development
- Applied Food Safety and Legislation
- Applied Supply Chain Management System
- Applied Industrial Safety & Health