Bachelor's Degree in Food Science in Asia

View Bachelor Programs in Food Science in Asia 2017

Food Science

Earning a bachelor's degree is achieved by completing the necessary course of study offered by the college or university you enroll in. Completing this study may take three to seven years depending on where you seek your degree.

Food science studies can cover various disciplines, including biochemistry, biology and chemical engineering. Programs in this field often explore the biological, chemical and physical makeup of food and the ways in which food can be improved for the public.

Students who complete a part of their degree in Asia are growing in numbers. Currently, the second and the third biggest economies are in Asia. Without limitation, students have described their time in Asia as the best experience of their lives. Today, three of the four most populated countries of the world are in Asia: China, India, and Indonesia.

View all Bachelor Programs in Food Science in Asia 2017

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Bachelor in Food Engineering

Ho Chi Minh City University of Technology
Campus Full time 4 years September 2017 Vietnam Ho Chi Minh City

Students interested in the production, processing, packaging, safety and/or transportation of the world’s food supply would be interested in the Food Engineering specialization. [+]

Bachelors in Food Science in Asia 2017. FOOD ENGINEERING Students interested in the production, processing, packaging, safety and/or transportation of the world’s food supply would be interested in the Food Engineering specialization. Students who choose to specialize in food engineering will be taught to combine the basic principles of engineering (such as fluid mechanics, heat transfer, and mass transfer, etc.), math, and science (biology, chemistry, and physics) with advanced courses in food chemistry, microbiology, food processing operations, and engineering design. CAREER OPPORTUNITY Food engineers use their skills to design sustainable and environmentally responsible food processes for manufacturing safe, tasty, healthy, convenient food products as consumer awareness and demand for a safe and abundant supply of food have increased Graduates have a wide range of jobs to pursue their careers. However, the jobs are usually grouped in the following 4 categories: Product development: working with the food products, packaging, etc. Engineering: developing the processes and machinery to make and store the food. Technical management: overseeing the way the food is made, packaged and stored. Hygiene and food safety. OPPORTUNITY TO TRANSFER TO OUR PARTNER UNIVERSITIES Students have 2 options: Option 1: Students study at HCMUT for 4 years and get the Bachelor of Food Engineering awarded by HCMUT. Option 2: After completing 02 years at HCMUT, students with financial and academic eligibility may transfer to our partner universities the later 02 years to complete their study for Bachelor degree. The official bachelor degree is awarded by the partner universities. HCMUT is currently working to associate the program with our partner universities in USA and Australia. The information will be updated here soon. CURRICULUM STRUCTURE Study language: English Degree: Bachelor of Food Engineering awarded by HCMUT. Training duration: 04 years at HCMUT Campus: HCMUT campus (For more information about HCMUT campus, please visit our campus) [-]

Bachelor in Food Engineering

Ho Chi Minh City University of Technology
Campus Full time 4 years September 2017 Vietnam Ho Chi Minh City

Students interested in the production, processing, packaging, safety and/or transportation of the world’s food supply would be interested in the Food Engineering specialization. [+]

FOOD ENGINEERING Students interested in the production, processing, packaging, safety and/or transportation of the world’s food supply would be interested in the Food Engineering specialization. Students who choose to specialize in food engineering will be taught to combine the basic principles of engineering (such as fluid mechanics, heat transfer, and mass transfer, etc.), math, and science (biology, chemistry, and physics) with advanced courses in food chemistry, microbiology, food processing operations, and engineering design. CAREER OPPORTUNITY Food engineers use their skills to design sustainable and environmentally responsible food processes for manufacturing safe, tasty, healthy, convenient food products as consumer awareness and demand for a safe and abundant supply of food have increased Graduates have a wide range of jobs to pursue their careers. However, the jobs are usually grouped in the following 4 categories: Product development: working with the food products, packaging, etc. Engineering: developing the processes and machinery to make and store the food. Technical management: overseeing the way the food is made, packaged and stored. Hygiene and food safety. OPPORTUNITY TO TRANSFER TO OUR PARTNER UNIVERSITIES Students have 2 options: Option 1: Students study at HCMUT for 4 years and get the Bachelor of Food Engineering awarded by HCMUT. Option 2: After completing 02 years at HCMUT, students with financial and academic eligibility may transfer to our partner universities the later 02 years to complete their study for Bachelor degree. The official bachelor degree is awarded by the partner universities. HCMUT is currently working to associate the program with our partner universities in USA and Australia. The information will be updated here soon. CURRICULUM STRUCTURE Study language: English Degree: Bachelor of Food Engineering awarded by HCMUT. Training duration: 04 years at HCMUT Campus: HCMUT campus (For more information about HCMUT campus, please visit our campus) [-]

Bachelor of Food Technology

Swiss German University
Campus Full time 4 years July 2017 Indonesia Tangerang

Swiss German University’s Food Technology Department offers opportunity to join a fast growing food industry. A unique combination of theoretical knowledge and hands-on experiences gained during two internships, [+]

Bachelors in Food Science in Asia 2017. About Study Program Swiss German University’s Food Technology Department offers opportunity to join a fast growing food industry. A unique combination of theoretical knowledge and hands-on experiences gained during two internships, in Indonesia and Germany, provide our graduates with appropriate skills in science and technology, together with creative and innovative flair. What You Study You will learn about every aspect of the food processing industry, from the knowledge about food material characteristics to food packaging and storage technology. New food product development is also highlighted during the study, as well as food safety and quality, and the economic overview of the food business. Curriculum Semester 1 English 1 Calculus & Linear Algebra 1 Physics 1 Physics 1 Laboratory General Biology General Biology Laboratory Chemistry 1 Chemistry 1 Laboratory Introduction to Programming (IT) General Management Extracurricular Courses German Language and Culture 1 Mandarin Language and Culture 1 Semester 2 English 2 Calculus & Linear Algebra 2 Physics 2 Physics 2 Laboratory General Microbiology Chemistry 2 Chemistry 2 Laboratory General Statistics Ethics and Religious Philosophy Introduction to Food Industry Extracurricular Courses German Language and Culture 2 Mandarin Language and Culture 2 Semester 3 Internship 1 (Indonesia) Food Preservation Food Chemistry Food Chemistry Laboratory Good Practices in Food Industry Food Material Characteristics Food Regulation Semester 4 English 3 Food Biochemistry Food Biochemistry Laboratory Unit Process Food Nutrition Food Microbiology Food Microbiology Laboratory Engineering Economics Thermodynamics & Kinetics Pancasila and Civic Extracurricular Courses German Language and Culture 3 Mandarin Language and Culture 3 Semester 5 English 4 Food Processing Technology Food Processing Technology Laboratory Food Packaging and Storage Technology Food Analytical Instrumentation Sensory Evaluation Sensory Evaluation Laboratory Indonesian Language Elective subject 1 Elective subject 2 Extracurricular Courses German Language and Culture 4 Mandarin Language and Culture 4 Semester 6 Internship 2 (abroad) Semester 7 English 5 Food Engineering Food Engineering Laboratory Quality & Process Control Food Product Development Research Methodoloy Experimental Design & Data Analysis Elective subject 3 Elective subject 4 Elective subject 5 Semester 8 Oral Final Study Examination (OFSE) Thesis Enterpreneurship Seminar Why in SGU Graduates of the Food Technology Department are known for their “ready to work” capability, and thus are highly sought after by food and food-related industries in Indonesia. Beside their technical skills, graduates are also experienced in team work and other soft skills obtained through numerous projects. Career Prospect SGU’s Food Technology Department graduates have plentiful career opportunities in every sector of more than 300 food and food-related businesses, including (but not limited to) food product companies, ingredient industries, and food-related machinery and equipment supplier corporations. Additionally, they have prospect as consultants, researchers, analysts and enterpreneurs. Testimony Patricia Bianca, ST, B.Eng In the 6th semester, SGU gave me a great opportunity to do an internship in Dailycer Deutschland GmbH, one of the biggest cereal companies in Europe which based in Hamburg, Germany. The 7 months experience working in the company built my mental and character and honed my skills in the food industry. It will be a real bonus for my future. SGU is not just a university but a ticket for a better future. [-]

Bachelor in Food Technology

Indonesia International Instutite for Life Sciences (i3L)
Campus Full time 3.5 - 4 years July 2017 Indonesia Jakarta

Food Technology is a branch of food science which deals with the actual production processes to make foods. To fulfill and maintain its nutritional quality, food must be both safely produced and safely delivered to consumer. This requires processing technologies to convert raw materials into foods as well as preservation technologies to increase shelf life of foods... [+]

Bachelor in Food Technology Food Technology is a branch of food science which deals with the actual production processes to make foods. To fulfill and maintain its nutritional quality, food must be both safely produced and safely delivered to consumer. This requires processing technologies to convert raw materials into foods as well as preservation technologies to increase shelf life of foods. The food industry is very competitive and is constantly changing to meet consumer demands and use technological innovations. Modern advanced technologies allow the production of wholesome and safe foods, which is able to meet the demands of today’s fast-paced consumer driven economy. Many of these technologies are now being adapted to Indonesia’s rapidly growing food industry, and there is still a need for new solutions to strengthen the competitiveness of Indonesia’s food and beverage industry, which promises an exciting future for students in the food technology area. Industry and governments need highly qualified professionals who can combine knowledge of food science and technology with an ability to apply and maintain advanced quality systems meeting international expectations. Unique Value Points Program Study of Food Technology at I3L has an excellent curriculum program which is specifically developed to prepare graduates ready to work in food industry or government. The curriculum is developed in collaboration with the department of Food Science and Technology at SLU, Sweden. Food Technology at I3L is being planned to have a food innovation and research facilities which is equipped with an advance food processing units and instruments where students will gain practical training through hands-on experiences workshops and research projects. Program Study of Food Technology at I3L will have collaboration with several Food Technology Department at other international universities and institutions in terms of student exchange, internships, workshops, and academic activities. Faculties of Food Technology program not only provide lectures but also will have research project activities focused on dairy processing and products, snacks and bakery technology, fruits, vegetable, & beverages products, cereal & legume processing, applications of functional and healthy ingredients, smart packaging, and process automation & robotics. The learning process at i3L is an intertwined of academic excellence, industrial experiences and governmental endorsement which we called as a triple helix education. With English as the language, the graduates will be positioned higher compare to graduates from other institutions in Indonesia and they will be more ready when they want to pursue education further. Program Learning Outcomes Food Technology program is designed to achieve specific learning outcomes provides the strongest foundation for professional development, producing competitive graduates for industry and public sector employment and admission to top international advancement programs. Graduates of i3L Food Technology program will have: 1. Describe the source and variability of raw food materials and their impact on food processing operations. 2. Explain the chemistry underlying the properties of various food components, to discuss the major chemical reactions that occur during food processing and storage, and to select the most appropriate laboratory techniques and practical solution to solve specific problems in foods 3. Discuss the important pathogens and spoilage microorganisms in foods, the most likely sources of these organisms, and the conditions under which they grow, thus be able to explain the effects of common food processing systems and food storage conditions on survival and growth of microbial contaminants 4. Comprehend the basic principles of food preservation methods, including high and low temperature, drying and water activity control, high pressure, extrusion, fermentation, and aseptic processing, thus be able to identify and describe the appropriate unit operations required to produce different types of food products 5. Explain traditional and new types of packaging materials/machines, closures, storage and delivery systems 6. Explain functions of spesific nutrients and ingredients in maintaining health and identify what foods are good sources for what nutrients and functional ingredients 7. Discuss the response of microorganisms to environmental stress factors, and the principles of sanitation practices to control microorganisms, and understand the role of beneficial microorganisms in foods and their use in fermentation processes. 8. Explain spoilage and deterioration mechanisms in foods, and to correctly use appropriate laboratory techniques to enumerate, isolate, and identify microorganisms in foods. 9. Conduct appropriate sensory evaluation tests to answer specific questions regarding food attributes or consumer preferences. Have a basic knowledge to interpret statistical data as used in food technology applications and to use appropriate computer software to perform required tasks or solve problems in food science. 10. Summarize and to critically discuss current topics of importance in food technology, which include applying principles from the various facets of food technology and related disciplines to develop new innovative food products and to solve practical, real-world problems. Career Prospect Food technologists have important role in food manufacturing companies including quality control, and food research and development. Industry and governments need highly qualified professionals who can combine knowledge of food science and technology with an ability to apply and maintain advanced quality systems meeting international expectations. Food Technology program of i3L is designed to achieve specific learning outcomes that provide the strongest foundation for professional development, producing competitive graduates for industry and public sector employment and admission to top international advancement programs. The unique experience from actively working in globally connected state-of-the-art projects together with international scientists, experts, industry leaders and entrepreneurs provides a real strength for the future career of graduates both seeking employment or taking on entrepreneurial ventures. The career opportunities expand as the students also acquires the skills and the comfort to master speech, debate, informatics and bio-entrepreneurship which will help the i3L students to become the future leaders. Graduates of our program in Food Technology will be prepared to assume responsible managerial positions in research and development, food safety, quality assurance, and quality control in the food industry. Other career options include positions in public or private health organizations in policy-making, and regulatory compliance affairs, or in research positions. The program also prepares the graduates for further graduate studies or a career as an international entrepreneur. Courses 1st Year Fundamentals of Life Sciences Molecular & Celular Biology General & Organic Chemistry Biostatistics Academic Writing Principles of Food Science and Technology ICT in Life Science General Microbiology Basics of Bioinformatics Principles of Biotechnology & Bioentrepreneurship Scientific Writing & Presentation Skills Biochemistry Principles of Biomedicine Genes & Development 2nd Year Properties of Food and Processing I Food chemistry I Process control and automation I Analytical Method in Food I Food Microbiology Properties of Food and Processing II Process control and automation II Food chemistry II Technology of fruits and vegetables Analytical Method in Food II Technology of muscle-based foods 3rd Year Cereal technology Milk and dairy technology Food Safety and Toxicology Sensory Evaluation Food Additives Elective Courses 1 Food Packaging Quality management and food legislation Food Enzymology Ethics, Civics and Social Responsibility Beverage Technology Philosophy of Science Experimental Design Elective Courses 2 4th Year Indonesia: Culture, Language, and Future Internship* Fermentation-based Food Technology Business Simulation Product development and marketing Elective Courses 3 Thesis Elective Courses Food Frying & Extrusion Technology Healthy Food Technology Food Biotechnology Confectionary, Chocolate, & Cream Technology Ice Cream Technology Advanced Food Processing Advanced Dairy Technology Food Rheology & Texture [-]

Bachelor in Food Science

Indonesia International Instutite for Life Sciences (i3L)
Campus Full time 3.5 - 4 years July 2017 Indonesia Jakarta

The food policy of the Indonesian government is directed to achieve food sovereignty and focus on – among others – increasing food availability, quality food distribution, improving food accessibility, and improving food consumption quality and nutrition. Food has to be available in adequate amount, safe, nutritious, in good quality and affordable by the community to meet the nutritional requirements for healthy and prosperous life. At the... [+]

Bachelors in Food Science in Asia 2017. Bachelor in Food Science The food policy of the Indonesian government is directed to achieve food sovereignty and focus on – among others – increasing food availability, quality food distribution, improving food accessibility, and improving food consumption quality and nutrition. Food has to be available in adequate amount, safe, nutritious, in good quality and affordable by the community to meet the nutritional requirements for healthy and prosperous life. At the global level, the need for adequate, quality, safe, nutritious and healthy foods is also increasing. There is a huge demand for foods to support the life style of society in develop and developing countries. Food industries in Indonesia and in the world are growing fast to meet such demands. In line with that, policy makers and regulatory bodies in food have to be updated with the development to ensure the health of the public. Hence, it is highly required personnel with the competency in food science who are able to produce foods, to measure chemical, physical and microbiological properties of foods, to ensure food safety, and to have innovation in food science through multidisciplinary approaches. Globally, the development of Food Science has been incredibly advanced, as shown by numerous researches done to investigate the benefits of foods for health and the increased quality of food, ranging from harvest, processing, packaging, and storage up to consumption by the consumers. The contribution of Food Science could also be seen from the foods that everybody now can enjoy foods which are safe, delicious, nutritious, in adequate quantity and variety, convenient, and affordable. Food Science program at undergraduate (or bachelor) level in i3L is designed to fulfill the needs for personnel and practitioners in food sectors, such as food industry, food policy and regulatory bodies, consumers association, and research and educational centers. The Food Science program links the theoretical studies and practical works for its application in modern food science field. Unique Value Points Food Science applies biology, chemistry, physics, and engineering to study food characteristics, the underlying principles of food deterioration, and the principles for food processing. In line with science and technology development, Food Science also applies other branch of sciences, such as nutrition, biotechnology, genetics, computer, and materials to study food production aspects, such as acceptability of consumers to certain food products, nutritional quality of foods, and food safety. The program in Food Science is designed to provide a conductive learning environment and learning process to combine academic excellence, industrial and business practices, and government support as known by triple helix in education. The Food Science program will focus on exploring and harnessing the Indonesian biodiversity in the area of food. The learning activities in Food Science program is arranged in such a way to hone the participants’ leadership and communication skills and practices so the graduates will be ready to enter global job market or to pursue their education further. Program Learning Outcomes Graduates of i3L Food Science program will demonstrate expertise, skills, and attitude in the following competencies: 1. Comprehend the chemical and physical properties, functions, regulation and metabolism of the major and minor food components and their changes during processing and storage. 2. Able to identify and utilize beneficial microorganisms in the food industry and identify important spoilage and pathogenic microorganisms as well as knowing how to prevent and handle them using systematic approaches. 3. Able to evaluate the impacts of foods, nutrients, and diets on human health. 4. Capable to describe the essential principles of sustainable food value chains and its ecological, social and economic integrity. 5. Able to identify and formulate problems independently in the field of food and propose appropriate solutions 6. Being able to explain the basic principles of analytical methods , as well as the possibilities and applications in food science 7. Apply the principles and methods of sensory evaluation techniques in the evaluation of quality and acceptance of foods and food products 8. Capable to design, conduct and analyze an experimental work and to plan, manage and effectively use resources of small projects based on the recent development in the field of food science. Career Prospect Many unique and challenging career opportunities await graduates with a degree in Food Science in large commercial food industries, small private food companies, food service establishments, government agencies, and universities. The unique experience from actively working in globally connected state-of-the-art projects together with international scientists, experts, industry leaders and entrepreneurs provides a real strength for the future career of graduates for either seeking employment or taking on entrepreneurial ventures. The career opportunities expand as the students also acquires the skills and the comfort to master speech, debate, informatics and bio-entrepreneurship which will help the i3L students to become the future leaders. The program will prepare students for careers in the food industry or research institutions in food science and/or related disciplines, as food chemist/microbiologist/toxicologist, nutritional consultant, food ingredient technical specialist, quality assurance director, food plant production manager, research and development scientist at university, research agency or food industry, education instructor/teacher in food science or as an international entrepreneur in the food industry. Courses 1st Year Fundamentals of Life Sciences Molecular & Celular Biology General & Organic Chemistry Biostatistics Academic Writing Principles of Food Science and Technology ICT in Life Science General Microbiology Basics of Bioinformatics Principles of Biotechnology & Bioentrepreneurship Scientific Writing & Presentation Skills Biochemistry Principles of Biomedicine Genes & Development 2nd Year Animal Physiology Plant Physiology Food Chemistry I Food Microbiology Analytical Method in Food I Food Chemistry II Human Nutrition Plant Food Science Animal Food Science Analytical Method in Food II 3rd Year Agricultural economics Food Safety and Toxicology Food in society Food additives Functional foods and nutraceuticals Sensory evaluation Elective course 1 Ethics, Civics and Social Responsibility Quality Management and Food Legislation Nutrigenetics and Nutrigenomics Food Enzymology Philosophy of Science Experimental Design Elective Course 2 4th Year Internship Indonesia: Culture, Language, and Future Therapeutic Food Science Business Simulation Elective Course 3 Thesis Elective Courses Milk and Dairy Technology Product Development and Marketing Process from Research to Commercializing Technology Beverage Technology Technology of fruits and vegetables Epigenetics Fermentation-Based Technology Customer relationship management Management of business relationship Flavor Chemistry and Technology [-]

Bachelor in Food Sciences

Tel-Hai College
Campus Full time 4 years October 2017 Israel Upper Galilee

Food sciences are the study of the basic and technical aspects of food production, beginning with harvesting and ending with the consumption of the final product. [+]

Bachelor in Food Sciences Food sciences are the study of the basic and technical aspects of food production, beginning with harvesting and ending with the consumption of the final product. Scientists are responsible for the planning and production of foods from raw materials to the finished product, including quality control of agricultural supplies and raw materials, hygiene, sanitization, packing processes and additional critical components. Food safety (both in terms of microbes and toxicity) is of the highest concern to manufacturers, and thus there is a high demand for professionals on all levels. The Department of Food Sciences trains professionals to perform a variety of tasks in all branches of the food industry, as well as related industries, based on biological and biochemical processes of foods, food additives and raw materials. Students acquire the necessary skills to perform laboratory testing of foods, agricultural products, nutrition and toxins, and to develop new products, all in state-of-the-art laboratories. Potential places of employment upon graduation include food corporations, research and development institutions, life science laboratories, quality control and regulatory institutes, governmental and municipal offices in charge of monitoring and evaluating the food industry and food services, as well as planning and consulting firms. The Academic Curriculum First-year students study basic courses in biology, chemistry, physics, and mathematics, as well as an introduction to food and nutrition sciences. In the subsequent two years of study, they continue to the principles of food technology, food analysis, food chemistry and biochemistry, and the physical characteristics of food. In the final year of study students participate in a workshop on the development of food products where they are challenged to develop an original product, from raw materials to final product, which is presented to representatives from the food industry. Professional internships are offered to select students who work in the food industry in return for scholarships, through the Best for Employment Program. [-]

Bachelor in Biotechnology and Food Science

Mongolia International University
Campus Full time 4 years August 2017 Mongolia Ulaanbaatar

The Biotechnology and Food Science (BT) department offers a program leading to a Bachelor of Science degree. The program endeavors to equip students with a foundational understanding of [+]

Bachelor in Biotechnology and Food Science

The Biotechnology and Food Science (BT) department offers a program leading to a Bachelor of Science degree. The program endeavors to equip students with a foundational understanding of life and nature based on a holistic and integrative view. Students will learn the practical skills for the future research within the fields as well as the knowledge for solving the global issues related to diseases, environment, agricultural production and food supply. Core BT courses include Biology, Chemistry, Microbiology, Organic Chemistry, and Biotechnology.

What are the benefits?

Company internships Career development program Student exchange program ... [-]