Diploma in Food Science & Nutrition - SAS

About the Course

Become a food scientist and discover the wonders of science in food and nutrition as you conceptualise and develop new and exciting food products to satisfy the taste buds of consumers today. This course prepares you for the popular food science and nutrition industry. It provides you with a strong foundation in food safety and quality, food chemistry and microbiology, as well as food processing and food ingredient applications.

This diploma lets you...

Find out how food ingredients interact to create fascinating flavours and textures, and what is involved in ensuring what we eat is safe.

Learn from lecturers with industry experience and make your mark in local and international competitions.

Gain opportunities to work in food-related multinational organisations, or pursue further studies at universities in Singapore, Australia and the United Kingdom.

What You'll Study

Year 1

Core Modules

Anatomy & Physiology [60 hours]

This module provides learners with an overview of human biology with in-depth knowledge of physiological mechanisms and human anatomy. Such an understanding enables the learners to comprehend the interaction between nutrients and bodily functions. This knowledge will be relevant in furthering nutritional studies within the course. Selected topics in human biology such as cells, tissues, organs, systems, human structures and functions will be covered, with emphasis on homeostasis, human gastro-intestinal tract, digestion, food perception and endocrine hormones.

Effective Communication Skills [30 hours]

Communicating well is a vital life skill, benefitting all aspects of our lives from professional life to social gatherings. It is thus important to be proficient in both written and oral communication. This module will enable learners to communicate effectively in different settings and on different collaborative platforms. There will be opportunities to practice and deliver various types of presentations, to learn to competently handle questions, and to effectively incorporate verbal and non-verbal elements when speaking. Learners will also acquire media and info literacy and be able to produce clearly written and well-structured reports and proposals, following standard citation and referencing

Food Microbiology [60 hours]

This module provides learners with fundamental microbiological knowledge and laboratory skills required for enrolment to the module on Diagnostics in Food Microbiology. Learners will gain an overview of factors affecting microbial growth, ecology of primary food commodities, the importance of microbes in foods and their impact on general health. The module also equips them with the ability to determine general populations of microbes in foods through laboratory exercises.

Food Product Innovation I [60 hours]

Learners will develop attributes that are pervasive and synonymous with being innovative and enterprising for career and life. Through this module learners will develop positive practices when working with data, propose ideas using user-centric approaches and design processes, determine and locate resources, and leverage collaborative practices to formulate solutions.

Introduction to Food Science & Nutrition [75 hours]

This module provides learners with an overview of food science and nutrition. It introduces concepts of basic nutrition, plant food science and animal food science through discussion on common food commodities. Learners will gain an appreciation of the multidisciplinary nature of the food science and nutrition field of work and to have a better understanding of the career paths available.

Mathematics [45 hours]

In this module learners will acquire the mathematical knowledge and skills required to perform the tasks in food science and nutrition industries. Learners will be able to solve problems related to food science and nutrition by applying the mathematical knowledge and skills of algebra, matrices, functions and graphs as well as calculus.

Nutrition & Metabolism [60 hours]

This module will provide learners with fundamental concepts of how nutrients, namely carbohydrates, protein, fats, vitamins and minerals, are transported, absorbed and metabolised in the human body upon ingestion. Learners will also be taught on the roles in health and nutritional well-being of these nutrients for their functions in the human body. Learner will then be able to apply these knowledges in caloric calculation of foods, energy needs of individuals to achieve healthy eating and energy balance.

Organic Chemistry [75 hours]

This module provides learners with fundamental knowledge and practical skills in organic chemistry that are important to food science and nutrition industry. These include concepts of bonding, structure, isomerism, nomenclature and reaction mechanisms of the different functional groups of organic compounds.

Physical & Inorganic Chemistry [75 hours]

This module provides learners with basic theory and practical knowledge in physical and inorganic chemistry that are important for understanding biological processes. These include concepts of gases, chemical equilibria and kinetics, stoichiometry, and atomic structure and chemical bonding. It prepares learners to apply these knowledge in food science and nutrition related chemistry modules.

Unit Operations for Food Processing [45 hours]

This module introduces to learners the engineering principles of important unit operations in the food industry. It focusses on unit conversion, fluid flow, heat and mass transfer which provides prospective food technologists with related engineering concepts involved in the processing of food products. Learners will gain an overview of the theoretical basis and technology of these food processing operations, which provides fundamental knowledge required for enrolment to the module on Food Processing & Preservation.

General Studies

To provide you an all-rounded education, NYP offers General Studies Modules (GSMs). So besides taking modules related directly to your chosen diploma course, you will get exposed to areas beyond your usual field of study. Through a combination of prescribed and elective inter-disciplinary GSMs, you will gain interesting, practical knowledge that can be beneficial to you as you prepare for the world of work and life after graduation.

To learn more about the GSMs offered, click here

Year 2

Core Modules

Biostatistics [45 hours]

This module teaches Biostatistics, which encompasses the concept of probability, and the application of basic statistical methods and experimental design to biological data. Concepts to be covered include probability, data analysis, formulating hypothesis and communicating and evaluating methods of data analyses.

Communication & Personal Branding [30 hours]

In today’s competitive environment, a strong personal brand sets one apart from others. In this module, learners will develop techniques to impress and persuade others to accept their ideas. They will also learn how to communicate effectively over e-mail. To support their job search, learners will use digital portfolios to showcase their abilities, as well as gain the knowledge and skills to promote their capabilities in their cover letters and resumes. They will also acquire skills to project themselves positively and for performing well at interviews.

Diagnostics in Food Microbiology [75 hours]

This module builds on Fundamental Food Microbiology to provide learners with an emphasis on microbiological principles in food safety and technologies of rapid method diagnostics for foods from the food industry’s perspective. This includes the significance of microbes in food spoilage and foodborne diseases, microbiological sampling and testing, and current trends in diagnostic microbiology. This module also equips learners with analytical skills critical for working in a microbiology laboratory through exposing them to various conventional and advanced methods in determining specific microorganisms in food. Artificial intelligence approaches used in the field will also be introduced to learners.

Food Analysis [60 hours]

This module provides learners with the fundamental knowledge of using different analytical instruments for food analysis. The module will also cover basic principles of chemical and instrumental analysis such as colourimetry, chromatography and spectrometry. Learners will be exposed to various methods of sample preparation to determine both the qualitative and quantitative values of food additives, trace elements and contaminants using these instruments. Such an understanding is valuable for prospective food scientists or laboratory technicians in the food manufacturing and food service quality control sectors for ascertaining product quality and ensuring compliance with national/international food standards and nutrient labelling requirements

Food Chemistry [60 hours]

This module provides learners with the fundamental knowledge of food chemistry, which covers the chemical components of key molecules such as water, carbohydrates, proteins and lipids. The content will provide learners with an understanding of the chemical reactions of these key molecules and their applications in food systems.

Food Ingredient Applications [60 hours]

Through this module, learners will explore the attributes, functions and hands-on application of food ingredients/additives frequently applied in food products. These include colourings, flavourings, emulsifiers, leavening agents, stabilizers and sweeteners. This module also provides learners the foundation for work especially in Food Product Innovation module where various food ingredients are brought together to produce a food prototype. Such foundation is useful for prospective R&D food scientists and technical sales/marketing personnel in the food application business.

Food Packaging [30 hours]

This module provides learners with an overview of the various food packaging materials, packaging systems and their applications in extending shelf life of food products. Learners will gain knowledge on current food packaging trends, safety aspects of food packaging and the environmental impacts of packaging. This module will provide prospective food technologists with fundamental knowledge to ensure that the requirements are met for food packaging, product safety, suitability of use and sustainability initiatives in the food industry.

Food Processing & Preservation [75 hours]

This module provides learners with an overview on the causes of food spoilage, food preservation techniques used to extend the shelf-life of food products and in-depth understanding of food processing operations, which are essential knowledge for prospective food technologists in food manufacturing. Learners will have first-hand experience in food processing using a semi-industrial scale plant for lessons. Learners will visit various food industries to observe Good Manufacturing Practices and their food processing operations. Learners will also explore current trends on food processing used in the food industry.

Lifespan Nutrition [45 hours]

Learners will gain an in-depth knowledge of nutritional needs and specific requirements of the human body at different life stages, from preconception, through pregnancy, birth, infancy, childhood, adolescence and adulthood into aging. For every phase of life, normal growth and development, nutrient needs, nutrition assessment, and the most common nutritional deficiencies or nutrition related diseases, will be addressed. Knowledge gained can be applied in subsequent modules in developing new nutritious food products for various age groups

Nutrition & Diseases [75 hours]

This module equips learners with basic knowledge to practice clinical nutrition science. Topics covered include various nutrition related diseases, medical nutrition therapy and nutrition assessment approaches. Learners will be trained in basic nutrition assessment and therapeutic meals development through practical sessions. Learners will also build knowledge and skills needed to create basic nutrition care plans and counselling strategies in the management of nutrition related diseases through case studies.

General Studies

To learn more about the GSMs offered, click here

Elective Modules (Choose two)

Baking Food Science [30 hours]

This module demonstrates a blend of food science and baking to learners, covering baking chemistry in baked products such as cakes, cookies, and breads. It will enable learners to apply baking science knowledge to work along aside chef bakers.

Culinary Food Science [30 hours]

This module demonstrates a blend of food science and culinary arts to learners to prepare them to work alongside the culinary team in a food service sector. It will equip learners with basic food service and culinary knowledge that will enable them to apply food science skills in culinary developments.

Food Security & Sustainability [30 hours]

This module provides learners fundamental knowledge and awareness of the food security and sustainability issues in food manufacturing. Learners will also gain understanding of how global issues such as the change in population, climate, land use affect food security and sustainability. Learners will be exposed to novel processing and technologies for converting food wastes to value-added products in food manufacturing, as well as Global Food Security Index (GFSI) that considers the core issues of affordability, availability, quality and safety of nutritious food across different countries.

Nutrition Menu Planning [30 hours]

This module provides learners an overview of food service management in the healthcare setting with emphasis on modern food service operations, menu design and planning. Taking into consideration cultural and socioeconomic factors, learners will develop dietary plans that meet the requirements of various health conditions. Learners will also acquire skills required in creating and analysing several types of menu that can be used in various food and nutrition industries

Public Health Nutrition [30 hours]

This module equips learners with an understanding on the importance of disease prevention and health promotion in the community setting. Learners will explore the various public health nutrition concerns, particularly in Singapore, and apply knowledge gained in planning and execution of nutrition and health promotion programmes and intervention strategies in the community.

Urban Farming & Future Foods [30 hours]

To effectively buffer from supply disruptions, Singapore aims to produce 30% of its nutritional needs by the year 2030. New innovative urban farming methods and technologies in both aquaculture and agriculture need to be developed. The key aim is to increase food supplies. This module provides learners with knowledge of the recent developments in intensive, climate-resilient and sustainable technologies for urban farming. Learners will also be exposed to new cutting-edge biotech-based foods and alternative protein sources.

Year 3

Core Modules

Contemporary Nutrition [60 hours]

This module provides learners an overview of contemporary nutrition and examines emerging issues in nutrition. It covers topics in sports nutrition, pharmacological aspects of nutrition, functional nutrition, and the latest dietary trends. Learners will also develop fundamental communication skills in nutrition education through ethically appropriate and evidence-based approaches to be used in various settings such as public talks, electronic and print media.

Final Year Project [960 hours]

This module enables students to put knowledge and skills that they have acquired from the course into practice. Students are assigned projects with well-defined objectives that meet industrial standards. The projects are designed to cultivate independent learning. The students are able to apply creative thinking in problem-solving and practice their communication skill in presenting and explaining their concept to the target audience.

Food Business & Marketing [75 hours]

This module introduces learners to the fundamentals of marketing and a business model canvas for assessing business viability. Learners will be able to use the knowledge gained to make relevant product development efforts more attuned to market needs in central kitchens/R&D laboratories, work in sales & marketing/market development executive positions or start-up their own businesses as entrepreneurs.

Food Product Innovation II [75 hours]

This module provides an overview on the concepts that play a role throughout the food product innovation and development process. This module involves the design, management and evaluation of food products from conceptualisation to packaging to launch in the market. Topics covered include market research, project management, brand name and packaging development, shelf-life consideration, product and concept testing as well as end process of product development. Practical skills and tools that students learn in the module on “Sensory Evaluation” will be coupled to evaluate and develop food products for consumer acceptability and current food trends with good sensory, nutritional and safety qualities and marketability.

Food Safety & Quality Management System [75 hours]

This module covers risk analysis, local and major overseas countries regulations, general labelling requirements and various food safety and quality management systems. Learners will be equipped with practical knowledge and application skills in conducting food safety audit, implementing food safety system and designing of food label that comply with regulations as required by the industry.

Internship Programme

This module provides an opportunity for learners to gain work life experience in food and nutrition industries. Learners will be attached to one of the sectors of the food and nutrition industries, namely, Research & Development, Production/Manufacturing, Quality Control/Quality Assurance, Food Service Operations, or Public Health Nutrition to carry out assigned job function(s), enabling them to be work ready.

Sensory Evaluation [30 hours]

This module aims to provide knowledge on sensory evaluation theory and equip students with the practical skills and tools in creating and conducting different sensory tests and interpreting the results. Learning activities include case studies and hands-on sessions. With the understanding of the sensory quality of food products and various sensory evaluation methods of conducting consumer testing, students will be able to optimize their newly developed formulations done in the module on “Food Product Innovation II” to develop a product suitable for launch in the market.

General Studies

To learn more about the GSMs offered, click here

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Nanyang Polytechnic International

Organisational Awards

School of Applied Science

School of Business Management

School of Design & Media

School of Engineering

School of Health & Social Sciences

School of Information Technology

Centre for Foundation & General Studies

Polytechnic Foundation Programme

Food Science & Nutrition (C69)

About the Course

This diploma lets you...

Anatomy & Physiology [60 hours]

Effective Communication Skills [30 hours]

Food Microbiology [60 hours]

Food Product Innovation I [60 hours]

Introduction to Food Science & Nutrition [75 hours]

Mathematics [45 hours]

Nutrition & Metabolism [60 hours]

Organic Chemistry [75 hours]

Physical & Inorganic Chemistry [75 hours]

Unit Operations for Food Processing [45 hours]

General Studies

Biostatistics [45 hours]

Communication & Personal Branding [30 hours]

Diagnostics in Food Microbiology [75 hours]

Food Analysis [60 hours]

Food Chemistry [60 hours]

Food Ingredient Applications [60 hours]

Food Packaging [30 hours]

Food Processing & Preservation [75 hours]

Lifespan Nutrition [45 hours]

Nutrition & Diseases [75 hours]

General Studies

Baking Food Science [30 hours]

Culinary Food Science [30 hours]

Food Security & Sustainability [30 hours]

Nutrition Menu Planning [30 hours]

Public Health Nutrition [30 hours]

Urban Farming & Future Foods [30 hours]

Contemporary Nutrition [60 hours]

Final Year Project [960 hours]

Food Business & Marketing [75 hours]

Food Product Innovation II [75 hours]

Food Safety & Quality Management System [75 hours]

Internship Programme

Sensory Evaluation [30 hours]

General Studies

Contact Us

Course Manager

Internship Programme (ITP)

Downloads

Course Booklet - School of Applied Science