Course Aim | Course Structure | Course Module |
Course Prospects

FIRST YEAR - Broad overview
In the first year, students will be equipped with a strong foundation in chemistry, physics, mathematics, economics, basic nutrition and microbiology. This will provide them with a strong foundation, enabling them to better benefit from second-year modules

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SECOND YEAR - Further insight
Students will then go into applied food science and nutrition modules in their second year. They will be doing modules such as food chemistry, food ingredients, food processing, food microbiology, food preservation, applied nutrition, food safety and analytical methods in food sciences. Upon completion of their second year, students will have a firm grounding that prepared them well for careers in the food & beverage industry, government and regulatory agencies and the healthcare sector.

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THIRD YEAR - Career tracks
In the third year, more specialized modules are covered depending on the electives that the student opts for. Apart from core subjects, students have a choice of elective modules to widen their knowledge in either Food Science or Food Nutrition. There are opportunities to work on industry projects on campus as well as through the industry attachment programme. Such attachments include those to local and overseas food & beverage companies. These projects allow students 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 7 Jan 2010 by Lawrence Zhuang