Course Aim | Course Structure | Course Module |
Course Prospects | Entry Requirements

The course equips students with:

• the knowledge of basic food science and processing technology, essential to understanding the food and beverage industry
  
  
• a strong basis in the areas of chemistry, microbiology and business to provide a foundation for specialised topics including food safety and quality, regulatory affairs, food chemistry and microbiology, product development and ingredients, food business, food marketing and innovation
  
  
• a wide variety of laboratory techniques employed in food chemistry, food microbiology and food processing technology
  
  
• a sound understanding of the business concepts and issues relating to the business of food and beverage to facilitate entrepreneurship
  
  
• analytical, independent and collaborative learning, research, communication and interpersonal skill

Last updated on 28 April 2008 by Chew See Ling