Faculty of Food Science and Technology

The Faculty of Food Science and Technology began in 1976 with the establishment of the Department of Food Science and Technology under the Faculty of Agriculture. The establishment of this department was in line with the national need to address the shortage of skilled manpower in science-based food fields. At that time, only one undergraduate program was offered — the Bachelor of Food Science and Technology.

On 1 March 1982, the Department of Food Science and Technology was upgraded to become the Faculty of Food Science and Technology. The faculty then comprised two departments: the Department of Food Technology and the Department of Food Science.

In 1986, the faculty was renamed the Faculty of Food Science and Biotechnology (FFSB) with the establishment of the Department of Biotechnology, which offered the Bachelor of Science (Biotechnology) with six (6) modules: Plant Biotechnology, Molecular Biology, Food Biotechnology, Industrial Biotechnology, Environmental Biotechnology, and Management.

In 1996, the faculty introduced the Bachelor of Science (Food Studies) program with three options: Food Quality, Food Management, and Food Service. In 2000, a fourth option — Food Marketing — was added under the same program.

On 1 August 2004, the faculty was renamed the Faculty of Food Science and Technology, following the transfer of the Department of Biotechnology to establish the new Faculty of Biotechnology and Biomolecular Sciences. In January 2005, the Department of Food Service Management was established to strengthen existing programs.

In September 2012, the Faculty of Food Science and Technology began offering the Bachelor of Science (Food Service Management) and the Master of Food Technology (coursework-based) programs.

Official Website: https://food.upm.edu.my/