Diploma in Food Science & Nutrition

Course Introduction

The Diploma in Food Science & Nutrition will give students a comprehensive foundation in the food industry, with emphasis in food science. They will be trained particularly in the areas of food safety and quality, regulatory affairs, food chemistry and microbiology, and product development. Apart from understanding the science involved, students will also be taught the basics of business and marketing to facilitate better understanding of the competitve food business.

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Course Aims

In this course, students will gain a comprehensive foundation in food & nutrition science and how it relates to the food & beverage as well as health care industry.

The course equips students with:

• The knowledge of basic food science, processing technology and applied nutrition science essential to understanding the food and beverage industry, as well as the healthcare & nutrition sector

• A strong foundation in the areas of chemistry, microbiology and business to provide a foundation for specialized topics, including food safety and quality, regulatory affairs, food chemistry and microbiology, product development, food ingredients, applied nutrition, food business, and food marketing and innovation

• Expertise in a wide variety of laboratory techniques employed in food chemistry, food microbiology, food processing technology and nutrition science

• A sound understanding of the business concepts and issues relating to the food & beverage business

• Analytical, independent and collaborative learning, research, communication and interpersonal skills

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Course Prospects

Equipped with a strong scientific foundation in food science and product development, with skills related to microbiology, chemistry and economics, graduates will have the opportunity to work in the following areas:

Research and Development (R&D)

As food technicians in food companies working in the area of product development or modification.

Production/ Manufacturing

As executives in food manufacturing / production companies ensuring consistent, safe and cost efficient manufacturing of food products.

Quality Control/ Quality Assurance

As QC/ QA executives to implement and ensure production/ manufacturing processes are carried out in compliance with government regulations and certifications requirements.

Dietetics and Nutrition

As dietetics and nutrition assistants in the healthcare sector and health product manufacturing & sales companies.

Public Health and Community Nutrition

As public health and community nutrition officers with the health promotion agencies, such as the Health Promotion Board.

Sales and Marketing

As business development, technical sales or marketing executives identifying new market trends, conducting market research and providing technical support such as trouble-shooting.

Accreditation

As regulatory and legislative executives involved in inspecting and certifying food companies in areas such as food hygiene, HACCP, halal, kosher and ISO certifications.

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