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

• Physical Chemistry
• Inorganic Chemistry
• Cell Biology
• Mathematics for Life Sciences
• Communication Skills I
• Organic Chemistry
• Biochemistry
• Biostatistics
• Microbiology for Food Science
• Principle of Economics
• Physics for Food Science
• Project I
• Introduction to Food Science

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• Analytical Methods in Food Science
• Human Biology and Immunology
• Food & Industrial Microbiology
• Food Chemistry
• Project II
• Food Biotechnology
• Food Ingredients
• Food Processing
• Food Preservation & Packaging
• Food Marketing & Innovation
• Safety & Quality
• Project III

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• Communication Skills II
• Labelling and Regulatory Affairs
• Food Business
• Advanced Food & Industrial Microbiology
• Advanced Food Chemistry
• Product Design & Development
• Industrial Attachment Programme

• Oenology
• Forensic Food Science
• Advanced Nutrition Service
• Special Topics in Food Science and Technology
• Food Packaging
• Sensory Evaluation
• Advanced Food Processing

Last updated on 28 April 2008 by Chew See Ling