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HAVE you ever wondered who creates healthier snacks, ensures the safety of the food we eat, or develops sustainable packaging to protect our planet? 

Behind every safe, nutritious, and innovative food product is a team of food scientists working to shape the future of what we eat. As global concerns about nutrition, food safety and sustainability continue to grow, the role of food scientists has become increasingly important. 

Recognising this growing need, IMU University has introduced the Bachelor of Science (Honours) in Food Science Innovation, an undergraduate programme designed to prepare future professionals to address challenges in modern food systems.

Developed in close collaboration with industry partners, the programme reflects the evolving demands of the global food industry and aims to equip students with the knowledge and practical skills needed to create safe, nutritious and sustainable food solutions.

Under the tagline “Rethink Health, Redefine Food,” the programme integrates food science with innovation, sustainability and consumer insights. Bridging Classroom Learning with Industry Experience

A distinctive feature of the programme is its 2U1i work-based learning model, which combines academic study with industry immersion. 

Students will spend the first two years at the university, building a strong foundation in areas such as food science, food processing technology, nutrition, consumer studies and regulatory standards.

In their final year, they will undertake a year-long placement in the food industry, allowing them to gain valuable real-world experience and professional exposure.

This work-based learning approach enables students to apply their knowledge in practical settings while building professional networks that can support their future careers. 

The curriculum has also been designed with input from local and international industry partners to ensure that graduates are equipped with relevant skills aligned with current industry needs.

Students also participate in industrial field trips, such as visits to Nestlé Manufacturing (Malaysia) Sdn Bhd, where they observe the company’s sustainability practices, learn about eco-friendly production processes, and understand how major food manufacturers implement environmentally responsible operations. 

Such experiences provide invaluable insights into real-world challenges and solutions within the food industry. 

To support experiential learning, students have access to the Food Science Innovation Laboratory, a specialised facility designed to facilitate hands-on training, experimentation and product development.

The laboratory is equipped with food analysis facilities and pilot-scale equipment commonly used in food production and research and development (R&D), allowing students to experience how innovations are created and tested in real industry settings. 

Within this environment, students will learn how to develop and test new food products, evaluate consumer preferences and explore technologies that enhance food safety, quality and sustainability.  

For example, students develop chocolate products fortified with functional ingredients and formulate herb-infused seasoning blends designed for salt reduction, applying scientific principles to address current health and industry challenges.  

Such activities allow students to better understand how scientific knowledge translates into real food products found on supermarket shelves. 

The programme also offers students the opportunity to explore specialised areas of interest through elective pathways. 

These include sustainability in food systems, regulatory affairs, sensory and consumer science, and food processing technology.  

The pathways allow students to develop deeper expertise in areas that are increasingly relevant to the modern food industry. Preparing Graduates for the Future of Food

The programme is guided by IMU’s S.I.H.A.T. values — Sustainable, Innovative, Healthy, Affordable and Tasty — encouraging students to design food solutions that benefit both people and the planet.

Graduates will be well positioned to pursue careers across the food and beverage industry, agri-food sector, regulatory bodies and research organisations. 

Potential career pathways include food product development, food safety and compliance, sensory science, sustainability consulting and food entrepreneurship.

As consumer awareness about health and environmental sustainability continues to rise, professionals with expertise in food science and innovation are expected to play a key role in shaping future food systems. 

At IMU University, students can complete the entire programme locally or transfer to the University of Leeds in the United Kingdom to complete their degree.  

This international partnership reflects the strong alignment between IMU’s innovative education and global academic standards, and provides students with valuable international exposure. 

The Bachelor of Science (Honours) in Food Science Innovation offers two intakes each year, in April and September.

Students enrolling in this programme for the 2026 intakes are eligible for a RM15,000 Global Leadership Scholarship, with an additional RM10,000 offered only to students joining the programme in April 2026. 

The University also offers the IMU-Merit Scholarship and IMU-Need Scholarship to eligible students. All scholarships are awarded at the University’s discretion. Terms and Conditions apply.

Applications are now open for the April 2026 intake. Interested students can apply online through the IMU University website.  

For more information, please refer to www.imu.edu.my or email: start@imu.edu.my or call IMU at 03 - 2731 7272.