Taylor’s University’s Bachelor of Science (Honours) in Culinology is a 3-year full-time degree that combines culinary arts, food science, food technology and research and development.
The programme is designed for students who are interested not only in cooking, but also in understanding how new food products are researched, developed, tested, produced and brought to market.
Students build practical culinary skills alongside scientific knowledge in areas such as food chemistry, microbiology, food preservation, food processing, sensory evaluation, packaging and food safety. Key modules include Culinology 101, Experimental Food Products & Practices, Food Product Design and Development, Sensory Evaluation of Food, Food Chemistry, Food Processing, and Food Safety and Quality Management.
A strong focus is placed on food product development and R&D, where students learn how to develop market-oriented food ideas, refine recipes for larger-scale production and evaluate products using sensory and quality-control methods.
The programme also includes an internship, giving students practical industry exposure before graduation. Students may further broaden their studies through Taylor’s flexible education options, including the Nutrition & Food Analysis extension.
For 2026, the programme is offered full-time over 3 years, with intakes in February, April and September. The current published local programme fee is RM126,266.
