Food Science and Technology Malaysia is known for its variety of food.

Due to cultural diversity, the variety of food available in Malaysia. Malaysians were fortunate to be able to enjoy a variety of culinary dishes such as Malay, Indian, Eurasian, Chinese, Nyonya and the indigenous people of Sabah and Sarawak. No wonder the food industry is growing rapidly and the demand for rising food experts. Food Science is the study of the physical, biological, chemical and technical food from harvest or slaughter to cook and eat. Activities of food scientists include the development of new food products, the design process to produce food, the choice of packaging materials, shelf life studies, and sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical tests. On a practical level, food scientists help to improve the quality of human life by finding new and better way of selecting, preserving, processing, packaging, distribution of food products and explore the possibility of a new food source. Biotechnology, which include food science and technology, is poised to drive the wave of knowledge-based industry that will contribute to the growth and wealth creation, new investment and employment opportunities as well as delivering social and environmental benefits to Malaysia next.