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Course Aim | Course Structure | Course Module |
Course Prospects
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YEAR 1 - Semester 1 & 2 |
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Core Modules |
- Scientific Writing & Presentation
- Mathematics for Life Sciences
- Cell Biology
- Physical & Inorganic Chemistry
- Biochemistry
- Organic Chemistry
- Introduction to Food Science
- Principles of Economics
- Introduction to Nutrition Science
- Human Biology & Immunology
- Microbiology for Food Science
- Physics for Food Science
- Project 1
- Introduction to Clinical Trials
- To complete 4 General Studies modules
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YEAR 2 - Semester 1 & 2 |
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Core Modules |
- Biostatistics
- Food Chemistry
- Analytical Methods in Food Science
- Food Microbiology
- Unit Operations for Food Processing
- Nutrition & Pharmacology
- Food Ingredients
- Food Preservation & Packaging
- Food Processing
- Food Marketing & Innovation
- Food Safety & Quality
- Life Span Nutrition
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Prescribed Electives |
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(To complete 2 electives) |
- Food Biotechnology
- Medical Terminology for Nutrition
- Anatomy & Physiology
- General Psychology
- Food Service Management
- To complete 4 General Studies modules
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YEAR 3 - Semester 1 & 2 |
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Core Modules |
- Communication Skills
- Advanced Food Chemistry
- Advanced Food & Industrial Microbiology
- Labeling & Regulatory Affairs
- Product Design & Development
- Advanced Nutrition Science
- Menu Planning & Cost Control
- Final Year Project (Food Science)
- Industrial Attachment Programme (Food Science)
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Prescribed Electives |
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(To complete 1 elective) |
- Critical Thinking in Clinical Settings
- Food Packaging
- Forensics Food Science
- Sensory Evaluation
- Food Business
- To complete 2 General Studies modules
Last updated on 7 Jan 2010 by Lawrence Zhuang
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