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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
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