WHAT YOU'LL STUDY
Biochemistry & Cell BiologyMore
Provide essential knowledge in biochemistry and cell biology for the application in biomedical, food and biologics industry. Fundamental concepts in the Cell, biomolecules and energy will be introduced with real-world contexts to illustrate concepts taught and their applications.
Microbiology & GeneticsMore
Provide essential knowledge of microbiology and genetics for the applications in biomedical, food and biologics industry. Fundamental concepts in Microbiology, genetics, evolution and inheritance will be introduced with hands on session to illustrate concepts taught and their applications.
Upon completion of this module, students will develop an in-depth understanding of the electronic structure of atoms and its basis for the study of chemical bonding. Students will learn to apply the VSEPR model to visualise three dimensional structure of molecules and determine the possible types of interactions to explain the physical and chemical properties of matter. They will also learn the structure and bonding of matter and be able to predict trends in the properties of matter and its reaction. This will enable students to apply the fundamental ideas of conservations of matter and energy in stoichiometry and thermochemistry. The module also aims to equip students with the analytical and observation skills and techniques critical for working in a chemical laboratory by exposing them to a range of experimental techniques in the areas of titration, thermochemistry and qualitative inorganic analysis.
Upon completion of this module, students will develop a basic understanding that changes in matter involved the study of its feasibility due to kinetics and thermodynamics consideration and extent of change. The qualitative and quantitative aspects of chemical kinetics are introduced to students and this will form the basis for the study of chemical equilibrium, including chemical equilibria in aqueous media involving acids and bases. Topics in organic chemistry will introduce students to basic concepts on how simple molecules can be constructed and applied to organic reaction transformations and functional group interconversion. This provides students the opportunity to apply their knowledge on structure and bonding to understand the structure and reactivity of organic molecules. The module also aims to equip students with the analytical and observation skills critical for working in a chemical laboratory by exposing them to a range of experimental skills and techniques in the areas of reaction kinetics, simple organic synthesis and purification and qualitative organic analysis.
Provides basic practical laboratory skills and theoretical knowledge to analyse the contents of chemical compounds using various forms of spectroscopy and chromatography. Sampling and solvent extraction used in analyses are also covered in this module.
Chemical Safety and BiosafetyMore
This module aims to provide learners with knowledge and skills on risk assessment, handling of biohazardous materials and chemicals, decontamination, storage and disposal of biohazardous waste and chemical waste. Laboratory design, standard safe practices, containment equipment and personal protective equipment appropriate for each biosafety level and routes of transmission of biological agents in laboratories are covered.
This module aims to provide students with an overview as well as insights into the applications of science in day-to-day life, covering areas such as flavour and fragrances, materials and food science. Designed as an active learning module, students will explore and relate fundamental scientific principles to practices in the various industries as well as their course of study.
Industrial processing plays a critical role in turning raw materials into higher value products with extended shelf lives, increased variety and enhanced quality. This module introduces processes and focusses on unit conversions, material balance, liquid transport and related engineering concepts so that students understand how these relate to effective design and management of various stages of processing.
Communicating for Project (Proposal) EffectivenessMore
Aims to equip students with the skills to articulate and communicate ideas persuasively, and to work effectively in teams. They will be taught to pitch ideas or concepts and to write proposals to an intended audience.
Critical and Analytical ThinkingMore
This module aims to equip students with skills in critical and analytical thinking, which includes the ability to evaluate different perspectives, articulate a point of view and support it with relevant and credible evidence. The module also provides students with opportunities to practise information literacy, and critical and analytical thinking through the exploration of contemporary local and global issues.
This module aims to equip students with the skills to critically evaluate the elements of narratives used in a variety of contexts, and to appreciate and harness the power of storytelling in our daily life. Students will analyse narratives to connect and contextualise self to society, and learn to craft impactful personal narratives to inspire or influence others.
Equips students with basic mathematical knowledge and skills in algebra, trigonometry and calculus to enable them to understand and solve engineering problems encountered in their course of studies. It also serves as a foundation for further mathematics in the subsequent modules. Students also learn how to use mathematical software.
Equips students with the necessary mathematical knowledge and skills to solve problems encountered in their course of study. It also serves as a foundation for more advanced mathematics in the second year. Topics include trigonometry, determinants, matrices, complex numbers and calculus.
Education and Career Guidance 1 More
A compulsory module for all first year students, ECG 1 aims to develop an understanding of personal interests, strengths, values and life goals. With greater knowledge and understanding of self, planning and decision making in choosing a future career can be better developed. Some topics covered in ECG 1 include ‘Defining My SP Life’, ‘Personal Branding’, ‘Discovering My Interests’, ‘Planning for Success – My Personal Action Plan’ and more.
Provides students with the fundamentals of organic synthesis and reaction mechanisms. Topics include stereochemistry, chemical kinetics, substitution, addition and elimination reactions.
Provides a unified picture of food from a chemical standpoint. The primary
emphasis is on the composition of foods and the changes when they are subjected
to processing. At the end of the module, the students will have competence
to comprehension level in basic food biochemistry viz. water, carbohydrates, lipids,
proteins and enzymes sufficient for them to tackle other subjects in Food Science and
Technology in the subsequent modules.
Aims to reinforce the students' understanding of the microbial world. This module will emphasise on the students' practical skills in the areas of new foodborne pathogenic microorganisms. The students will be taught on the improved methods for detecting and enumerating foodborne microorganisms and spoilage microorganisms. This will enable them to acquire and develop a full appreciation of the microbiological techniques which will enable them to take on responsibility in maintaining the quality and safety of our foods.
To feed an ever growing world population, food need to be mass produced in manufacturing facilities. In order to preserve their sensory appeals, specific food ingredients or additives must be included. Students will learn about the knowledge and functions of various ingredients used in processed foods. They will also learn the technique of applying these ingredients in the laboratory setting.
Food Process EngineeringMore
Aims to prepare students for the large scale production of foods in order to extend the shelf life and add value to raw materials. Students will learn the fundamental principles and engineering concepts needed in the separation and purification operations in the food processing industry. This module builds on the earlier Food Processing knowledge and provides the foundation for Process Design and Implementation in which separation and purification processes are needed in the production process design of any given food product.
Food is susceptible to deterioration and spoilage due to the deleterious effects
of natural enzymes, microorganisms, pests and the environment (e.g.
temperature, air and humidity). Food spoilage can be reduced or prevented by
employing certain preservation methods to stabilise and preserve its quality
and safety. It is therefore the aim of this module to provide students with the
knowledge and understanding of how foods can be preserved through these
means. Students will learn the basic hands-on skills to operate commonly
used food preservation equipment. Students will also learn to be safety
conscious when working with the various food processing equipment.
Provides students with a basic understanding of the science of nutrition and the importance of nutritional adequacy and balance for optimal growth and health. The dietary sources of the major nutrients, their digestion, absorption, and metabolism will be covered. Students will learn the functions of nutrients, deficiencies and excesses and their effects on health.
Enables application and integration of the knowledge and skills acquired throughout the course to solve practical problems involving food product design and development, shelf life study, food analysis, packaging and food processing. Students work in small groups under the supervision of a lecturer. Assessment is by in-course assessment and project seminar.
Food Product Development and PackagingMore
This module involves the design, management and evaluation of a food product concept. Design thinking will also be adopted. Various statistical methods applied in sensory evaluation and different packaging materials and techniques will be covered. With a sound understanding in food product development, sensory analysis and packaging technologies, students will utilise their knowledge and skills to develop food products for consumer acceptability based on current food trends.
Social Innovation ProjectMore
This module aims to equip students with a Design Thinking mindset in a social innovation context. Students collaborate in multi-disciplinary groups to apply Design Thinking tools and methods to create innovative prototype solutions for local social issues. In the process, they will develop a better understanding of themselves, and empathy for a local community in need.
Statistics & AnalyticsMore
This module aims to provide students with an introduction to statistics and data analytics. The topics in statistics include descriptive statistics, probability, random variables and probability distributions, sampling distributions, and estimation. The topics in data analytics include a brief overview of data mining, cluster analysis, decision tree classifier, naïve Bayes classifier, and simple and multiple linear regression. Software tools will be used throughout for hands-on exercises.
Education and Career Guidance 2More
ECG 2 is taken by all second year students. This module aims to develop professional skills necessary to seek and secure work. It also guides the students on how to discover and develop skills, knowledge and attitudes needed for work effectiveness and changes related to work. Topics covered in this module include ‘Job Search and Market Trends’, ‘Discovering Your Unique Selling Point’, ‘Resilience’, ‘Work Place Values’ and more.
Enables application and integration of the knowledge and skills
acquired throughout the course to solve practical problems involving
food product design and development, shelf life study, food analysis,
packaging and food processing. Students work in small groups under
the supervision of a lecturer. Assessment is by in-course assessment
and project seminar.
Food Safety and Quality ManagementMore
When food is processed on a large scale, there are many instances where
safety may be compromised and consequently their consumption may
adversely affect the health and safety of the consumer. The knowledge and
understanding of food safety, quality and quality systems as well as legislation
thus become important to anyone working in food processing and production.
At the end of the module, students will would have a good overview of the
standards and legislations relating to the quality and safety of the ingredients,
processing systems and equipment as well as the packaging and sale of the
food product to ensure safe consumption and customer satisfaction.
Process Design and ImplementationMore
Through the DFST course, students learned food technology modules such as food preservation, food ingredients, food product development, food engineering and food safety and quality. The aim of this module is to help students integrate this knowledge to design food-processing systems and implement their design through product and process development. In their learning journey, students will have to display working skills at problem solving, planning, team work, reporting and presentation.
Nutrition across the LifespanMore
This module aims to provide students with knowledge and understanding of how nutrition influences humans and contributes to their health throughout each stage of life. Students will also identify the characteristics of normal growth and development, the energy and nutrient requirements to support health, as well as the various nutrition-related aspects and concerns in relation to the human life-cycle. In addition, students will learn about the use of functional foods & nutraceuticals to enhance health. Furthermore students will practice different methods of anthropometry assessment.
Internship is a form of experiential learning that integrates knowledge and theory learned in the classroom with practical application and skills development in a professional setting. The internship aims to give students the opportunities to apply the knowledge, skills and competencies related to food science and technology. It enables students to develop technical skills and gain working experience in the industries/ companies. In addition, students will also develop values and attitudes in the aspects of work performance, communication, problem solving skills, and responsibility, work and time management.
Communicating for Professional EffectivenessMore
We have introduced the Employability Skills (ES) WSQ Framework which aims to equip the workforce with generic and portable skills to adapt and be resilient to challenges posed by a globalised and dynamic working environment, into our curriculum. WSQ is a national credential system and more importantly, training programmes developed under the WSQ system are based on skills and competencies validated by employers, unions and professional bodies.
Two ES WSQ modules which are aligned to and introduced in CPF include “Maintain Personal Presentation & Employability at Operations Level” and “Apply Emotional Competence to Manage Self and Team at the Workplace”.
In the first ES WSQ module, the learner will acquire knowledge and skills to identify jobs that match their interests, capabilities and qualifications, develop career planning skills and prepare resumes that are unique and customised for job requirements. In the second ES WSQ module, the learner will understand and be able to apply self-awareness techniques including applying emotional intelligence principles to manage oneself at the workplace. Students who are deemed competent through assessments, will be awarded SOA (e-certificate) for issued by SSG.
The SP elective framework offers students options to pursue their passion and / or meet different career needs, and is an integral part of the holistic education we seek to provide to our students. The learning experiences of this elective framework help students in their developmentas self-directed, versatile, life-long learners, which are essential in today’s volatile and changing societal as well as occupational landscape.
Please note: Course structure subjected to change.