Master of Science in Food Science By Research Mode at Universiti Putra Malaysia (UPM) encompasses key areas such as food chemistry and biochemistry, functional foods, food microbiology, and food enzymes. The program allows students to choose from a variety of courses tailored to their individual interests and specialization preferences. 

Students will engage in research projects within the field of food science, exploring topics such as food enzymology, the physico-chemical and functional properties of food carbohydrates, lipids, proteins, and other polymers, as well as flavor encapsulation, nutrition, and food microbiology. A solid understanding of molecular interactions, food composition, and the physico-chemical properties of food systems will enable students to analyze nutritional and quality changes in foods effectively.

Entry Requirements 

• A Bachelor's degree in relevant field with a minimum CGPA of 2.750

For other qualifications and certificates (e.g., Other qualifications equivalent to a Bachelor’s degree , etc..) please contact our educational consultants or submit your application for Admission assessment.