Course Aim | Course Structure | Course Module |
Course Prospects

Equipped with a strong scientific foundation in food science and product development, with skills related to microbiology, chemistry and economics, graduates will have the opportunity to work in the following areas:

Research and Development (R&D)
As food technicians in food companies working in the area of product development or modification.

Production/ Manufacturing
As executives in food manufacturing / production companies ensuring consistent, safe and cost efficient manufacturing of food products.

Quality Control/ Quality Assurance
As QC/ QA executives to implement and ensure production/ manufacturing processes are carried out in compliance with government regulations and certifications requirements.

Dietetics and Nutrition
As dietetics and nutrition assistants in the healthcare sector and health product manufacturing & sales companies.

Public Health and Community Nutrition
As public health and community nutrition officers with the health promotion agencies, such as the Health Promotion Board.

Sales and Marketing
As business development, technical sales or marketing executives identifying new market trends, conducting market research and providing technical support such as trouble-shooting.

Accreditation
As regulatory and legislative executives involved in inspecting and certifying food companies in areas such as food hygiene, HACCP, halal, kosher and ISO certifications.

Last updated on 7 Jan 2010 by Lawrence Zhuang