Who Will Feed the World in 2050?
By the time today’s students reach their careers, the world will need to feed almost 10 billion people. Food Science is all about solving this challenge — making food healthier, safer, and more sustainable for everyone.
Why Food Science at IMU?
At IMU, the Food Science Innovation degree prepares students for the future with real-world skills, industry connections, and a strong foundation in health and life sciences. With our unique 2U1i model, students study on campus for two years and then spend one year working directly with industry partners — gaining hands-on experience before graduation.
What You’ll Learn & Experience:
✅Create food that is healthier, safer, and tastier
✅Gain practical experience through the 2U1i work-based learning model
✅Benefit from industry partnerships that open real career pathways
✅Learn with values built on S.I.H.A.T. — Sustainable, Innovative, Healthy, Affordable, and Tasty
✅Explore careers in food innovation, product development, safety, and sustainability
✅Enjoy discount of up to RM20,000*
*Terms and conditions apply
👉Join our Live Talk to explore how Food Science can lead to an exciting, meaningful career — and how IMU can help you get there.
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SPEAKERS
Dr Siti Noorbaiyah Abdul Malek
With over 30 years of academic and consultancy experience in food safety across Malaysia and Singapore, Dr Siti Noorbaiyah Abdul Malek is a recognised expert in food science and technology.
A long-standing member of the Malaysian Institute of Food Technology (MIFT), she was awarded Fellowship in 2009 for her leadership and significant contributions to the field.
Dr Siti holds a PhD in Food Science from Rutgers University, USA.
A/Prof Neo Yun Ping
A/Prof Neo Yun Ping is a food scientist with 11 years of experience, specialising in nanofiber fabrication, food contact material modification, and sustainable food processing.
Her research focuses on alternative proteins, encapsulation technology, and 3D food printing. She serves as review editor for Frontiers in Nutrition (Food Chemistry), editorial boards of MDPI, and is an active member of the Malaysian Institute of Food Technologists and the Bioencapsulation Research Group.
Dr Tan Siew Tin
Dr Tan Siew Tin is a food science and technology graduate with a strong interest in public health.
She has 13 years of experience in both industry and academia. Her research focuses on functional food development, food sustainability, and biochemistry.
She is an active member of several professional organisations, including MIFT, NSM, MASO, and MAPAN.
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