Universiti Malaysia Sabah School Of Food Science And Nutrition
Universiti Malaysia Sabah School Of Food Science And Nutrition,below is Universiti Malaysia Sabah School Of Food Science And Nutrition
Faculty of Food Science and Nutrition
Assoc. Prof Dr. Sharifudin Md. Shaarani
Message From The Dean
In line with the Vision, Mission and UMS Strategic Plan, the Faculty of Food Science and Nutrition has progressed and adopted the Faculty’s Strategic Plan 2005-2015. This action manifests the Faculty’s commitment to the University’s aspiration to achieve University of Excellence status.
Towards the effort to produce quality graduates who are competitive and resilient through life long learning, the school has outlined the quality policy based on MS ISO 9001:2000 to improve the quality of undergraduate teaching services.
Since its inception in 1997, about 3 years later than the establishment of Universiti Malaysia Sabah, the Faculty of Food Science and Nutrition has been attached to other established schools namely Faculty of Science and Technology and lately the Faculty of Engineering and Information Technology until the end of May, 2006. Now we have been accorded our own new building of the Faculty of Food Science and Nutrition sited beside the scenic and majestic view of the UMS Mosque.
The new building allocated us with some 25 laboratories ranging from a food processing pilot plant to an animal house for research purposes. The Faculty’s organizational structure is strengthened to intensify the skills and effectiveness of the Faculty’s administrative management. The Faculty will also upgrade the infrastructure and laboratory facitlities for the convenience of students (both undergraduate and postgraduate) and increase the number of human resources, especially lecturers and tutors to fulfill the specific needs in academic.
I would like to take this opportunity to acknowledge the most invaluable support from the management of Universiti Malaysia Sabah, University’s principal officials, Faculty’s management personnel and staffs who help to facilitate in the operation of Faculty’s activities.
The Faculty of Food Science and Nutrition was established in 1997 with the mission to produce graduates who are well equipped with knowledge and skills that are required to undertake a variety of responsibilities in the area of food science, food technology, nutrition and food service. Studies in food science cover the continuum from raw materials to food on the table for consumers. Food scientists are involved in developing ways to process, preserve, and package or store food according to industry and government specifications and regulations. With the rapidly expanding world population, the increasing demand for healthy, convenient food and the increasing concern for the safety and quality of food supply, opportunities for well trained food scientists are plenty.
Faculty of Food Science and Nutrition is committed in achieving academic excellence in the field of food science and technology, to achieve international recognition through the teaching and learning, research, publications and community service in addition to providing expertise in areas related to the food industry, and to produce high productivity and quality in the context of development.
- To provide world-class teaching curriculum.
- To provide a conducive environment to encourage research involvement of academic staff in research and scholarly publications.
- To provide academic staff with expertise and experience sufficient to qualify as consultants and specialists in certain fields.
- To produce graduates equipped with knowledge as a scientist trained in an ethical and moral value to support the various responsibilities in the areas of science and food technology, nutrition and food services.
- To be a center for education, research, training and consultancy leading the field of science and food technology, nutrition and food services at the national and international.
Our Quality Policy
The Faculty aspires towards excellence through the instillation of quality culture and continual improvement for the undergraduate teaching in the fields of Food Science and Nutrition, Food Technology and Bioprocess, and Food Service to fulfill the customer’s expectation through quality management as required by MS ISO 9001:2000, and also Malaysian Qualification Agency (MQA).