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

FIRST YEAR - Broad overview
In the first year, students will be equipped with a strong foundation in chemistry and microbiology. This will provide them with a strong basis, enabling them to better benefit from modules such as food chemistry, food ingredients and flavourings, biotechnology, genetically-modified foods, food preservation, safety and regulatory affairs.

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SECOND YEAR - Further insight
In the second year, students will be taught a wide range of topics that will provide them with a firm grounding in the food business.

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THIRD YEAR - Career tracks
In the third year, more specialised modules are covered depending on the electives that the student opts for. Students have a choice of elective modules to widen their knowledge in either Food Science or Food Technology.  Students have the opportunities to work on industry projects on campus as well as through the industry attachment programme. Such attachments include local and overseas food and beverage companies. These projects allow them to consolidate and integrate the skills and knowledge learnt during the course by translating them into project deliverables.

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Course Structure (PDF)
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Last updated on 28 April 2008 by Chew See Ling