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Course Aim | Course Structure | Course Module |
Course Prospects | Entry Requirements
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YEAR 1 - Semester 1 & 2 |
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Core Modules |
- 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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YEAR 2 - Semester 1 & 2 |
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Core Modules |
- 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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YEAR 3 - Semester 1 & 2 |
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Core Modules |
- 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
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