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Beyond the confines of the classroom

What You'll Study

First Year

Module Code Module Name Total Hours
CP6001 Introductory Food Science
The sustainability of food sources and supply is a critical concern in an ever expanding global population. After completing this module, students will appreciate the role of food science and technology, in providing safe, sustainable and quality food products, from farm to consumers locally and globally. They will examine various food materials and their technologies, such as beverage technology, cereal technology, egg and dairy technology, meat and seafood technology and fruit and vegetable technology.
CP6004 Food Chemistry
Aims to equip the students with the chemistry underlying the structures, properties and reactions of food components including water, carbohydrates, proteins, enzyme and lipids chemistry. At the end of the module, students will have sufficient knowledge of food chemistry that explain chemical reactions occurring in foods that affect the eating quality or shelf life. Students will be able to perform the laboratory techniques common to basic and applied food chemistry..
CP6023 Physics
Provides students with basic concepts and principles of physics, laying the foundation to prepare students for other science and engineering subjects in the field of Food Science and Technology. Students are encouraged to discover the exciting world of physics by working on food-related mini projects.
CP6043 Food Processing Principles
Food processing plays a critical role in turning raw materials into higher value food products with extended shelf lives, increased variety and enhanced quality. Effective design and management of the various stages of the process requires an intimate understanding of the characteristics of the food materials being processed as well as technologies and engineering concepts underpinning the process. This module provides an introduction to the fundamental knowledge of raw material preparation, mixing operations, material transport, material balance and process control. After completing this and two subsequent modules in Food Preservation and Food Process Engineering, students will be competent to work in the food processing industry.
CP6046 Laboratory Skills in Inorganic and Organic Chemistry
Aims to equip students with the analytical and observation skills critical for working in the laboratory. These skills will be developed through experiments emphasising on recrystallisation, filtration, melting point determination and qualitative analyses of inorganic and organic compounds. The skills and knowledge learnt will also reinforce the theories covered in the inorganic and organic modules which provide the foundation for second and third year modules. Upon successful completion of this module, students should be able to carry out essential inorganic and organic experiments independently. The will also be able to write a formal scientific report.
CP6047 Organic Chemistry
Provides students with a basic knowledge of organic functional groups, and they will be able to apply requisite IUPAC nomenclature rules to name and draw structures of fundamental organic compounds. They will also have the ability to generate structural isomers of organic compounds. In addition, students will have developed a theoretical understanding of the chemical reactions that key functional groups undergo (substitution, addition, condensation, hydrolysis, neutralisation, oxidation and reduction reactions). They will have a qualitative understanding of the physical properties (boiling points and solubilities) of principal organic compounds too.
CP6048 Inorganic Chemistry
Aims to provide an understanding of the fundamental aspects of inorganic chemistry such as atomic structures, chemical periodicity, chemical bonding and the chemistry of transition metals that will be essential for the understanding of other chemistry disciplines.
CP6049 Analytical Chemistry
Provides students with the fundamentals of analytical chemistry. The students will learn the basic concepts of important chemical reactions in aqueous medium (including acid-base neutralisation and oxidation-reduction reactions) and the underlying principle of a typical analytical procedure. They will also be able to apply the knowledge acquired, in particular titrimetric analysis, to determine chemical substances quantitatively through stoichiometric calculations.
CP6051 Physical Chemistry
Provides students with a fundamental understanding on how materials behave and how chemical reactions occur at the molecular and atomic level. It enables students to gain knowledge on the concepts of equilibrium thermodynamics, where a unified view of equilibrium, physical and chemical changes would enhance their insights into the relevant chemical reactions in various industries. Students will also be able to relate physical sciences to everyday life occurrences and recognise the importance of physical chemistry in their lives.
CP6052 Laboratory Skills in Analytical and Physical Chemistry
Aims to equip students with the analytical and observation skills critical for working in the laboratory. They will acquire these skills through different experimental methods with particular emphasis on the appropriate use of different glasswares, common weighing balances, micropipettes and glass pipettes. The skills and knowledge learnt will also reinforce the theories covered in the physical and analytical modules which provide the foundation for the second and third year modules. Upon successful completion of this module, students should be able to carry out essential analytical and physical experiments independently. They will also be able to write a formal scientific report.
CP6054 Basic Microbiology
Provides students with an overview and appreciation of the basic microbiology to stimulate their interest in microbiological aspects of food processing, preservation, safety and shelf life of food. The understanding of microbiological aspects will equip students with applied skills to determine food borne diseases of microbial origin and prevent microbial food spoilage. Students will also learn about basic lab techniques to identify, control and destroy microorganisms present in the food. At the end of the module, they will have a strong foundation of microbiology which is needed in their second year Food Microbiology module.
LC0256 Communicating for Project (Report) Effectiveness
Aims to equip students with skills in effective communication, teamwork and interpersonal communication, and report writing.
LC8001 General Education 1
Aims to equip students with critical reasoning skills and provide them with opportunities to practise critical thinking through the exploration of contemporary social issues. It also provides a platform for students to learn the basics of arguments through the formal argumentation structure.
LC8002 General Education 2
Aims to equip students with the skills to critically analyse the elements of persuasion in narratives used in a variety of contexts to appreciate the power of storytelling in our daily life. Students will also explore the history of discrimination in societies and craft their responses through their own narrative.
MS2125 Basic Mathematics
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.
MS2128 Engineering Mathematics I
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.
SP101A Education and Career Guidance 1
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.

Second Year

Module Code Module Name Total Hours
CP6006 Food Microbiology
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.
CP6009 Food Product Design and Development
Enhancing the sensory appeals and increasing the nutritional benefits and shelf life of food products require specific food ingredients or additives. These two important areas in food science have been taught to students via modules like Food Processing and Food Ingredients in Year 1 and Year 2. This module involves the design, management and evaluation of food products, from conceptualisation to launch in the market. Design thinking will also be adopted to aid in concept development of new food products. Various statistical methods applied in sensory evaluation will be taught. With a sound background in food product development and sensory analysis, students will utilise their knowledge and skills to develop food products for consumer acceptability and current food trends with good sensory and nutritional qualities and marketability.
CP6024 Organic Chemistry - Reaction Mechanism
Provides students with the fundamentals of organic synthesis and reaction mechanisms. Topics include stereochemistry, chemical kinetics, substitution, addition and elimination reactions.
CP6027 Food Ingredients
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.
CP6031 Food Process Engineering
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.
CP6032 Instrumental Analysis
Consumers become more demanding, more critical, and broader in their food selections. These behaviours have led to the development and increased industrialisation of the food supplying chains. Thus, food quality and safety have become the dominant issues in today’s food economics in order to satisfy consumers. The demand for higher quality and safer food has called for a need for accurate, appropriate and rapid analytical tools to investigate food. Advances in instrumental analysis, for example chromatography and spectroscopic techniques, play an important role in ensuring food safety and quality from farm to fork. Hence this module aims to familiarise students with the basic concepts of chromatography and spectroscopy and to equip them with the technical skills to operate and perform advanced instrument analytical techniques for food analysis.
CP6033 Food Safety and Quality Management
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.
CP6042 Fundamentals of Nutrition
Provides students with a basic understanding of the science of nutrition and the importance of nutritional throughout the life cycle, the concept of preventive nutrition and the techniques in performing nutritional assessment.
CP6044 Quality Assurance and Statistics
Provides an understanding of the important concepts on quality assurance, statistical analysis and experimental design in the chemical manufacturing industry. Topics covered include statistical tools used for quality assurance, hypothesis testing, analysis of variance, factorial design of experiments and acceptance sampling plan.
CP6050 Food Preservation
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.
CP6053 Research Methods and Communication
Adopting a systematic approach of solving problem through scientific research is critical in the food industry for product innovation, optimal processing and ensuring high quality food products. This module aims to develop research competency of students in the course. It will equip students with applied scientific research skills to carry out research projects in the industry. In particular, students will learn how to gather and evaluate information, analyse data and draw meaningful conclusions from scientific data. Technical skills and knowledge acquired in previous modules will be reinforced in this module. The competency developed from this module will contribute to their Final Year Project.
LC8003 Social Innovation Project
Aims to equip students with the Design Thinking mindset, methods and tools to conceptualise innovative solutions for real life problems. Students will explore a social cause, go through the practical rigour of the Design Thinking process and apply suitable tools to fulfil the objectives of the project. Students will also be exposed to trends and issues related to themes, such as Healthcare, Active Ageing, Environment, and Social Integration. In the process, they will develop a better understanding of themselves and the world, as well as the positive impact they can make.
LC8004 General Education 3
Aims to enhance students’ knowledge and appreciation of a broad range of social, political and economic issues. Students will learn about the importance and relevance of information literacy skills as well as develop their ability to assess the validity and reliability of information from different sources, consider diverse perspectives, and put forward a convincing point of view.
MS2237 Engineering Mathematics II
Equips students with adequate mathematical knowledge and skills in integration methods and solving first and second order differential equations. Students also learn how to use mathematical software.
SP201A Education and Career Guidance 2
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.

Third Year

Module Code Module Name Total Hours
CP601Y/Z Project
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.
CP6034 Process Design and Implementation
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.
CP6035 Food Packaging
Food packaging plays an essential role in protecting and containing the products we buy until they reach our homes. It also provides us with important product information about nutrition and storage. The module will provide students with the principles and concepts of food packaging knowledge and techniques viz. packaging materials, closures of packages, applications of adhesives in food packaging, packaging technologies. At the end of the course, student should be able to select appropriate materials and technique to develop a food package.
CP6045 Food Trends and Regulations
Consumer beliefs and preferences play a crucial role in the types of food being sold in the market. Thus, having an overview of the current food trends in food products, food ingredients and food processing technology is important. In addition, understanding the legal framework and applying them in the governance of food standards in Singapore or selected countries is essential if the product is to be launched as these legislations safeguard the quality and safety of raw and processed food.
IC2006 Internship Programme
Internships are important learning experiences preparing students to experience the real world of work and apply directly the knowledge, skills and values related to Food Science and Technology. The outcomes that students should have at the end of the module must include more than the acquisition of discipline specific knowledge, skills, values and attitudes. In addition, students should also develop competencies like collaboration, communication, responsibility, management of work and time.
22 weeks
LC0257 Communicating for Professional Effectiveness
Aims to equip students with the essential communication and interpersonal skills necessary for work and the pursuit of further studies.


Please note: Course structure subjected to change.

Seah Xin Hui

Food Science & Technology Course Medallist 2016
Pursuing a degree in Food Technology at Singapore Institute of Technology


"These 3 years in DFST was fun, enriching and exciting. It has provided me with a strong foundation in food science and technology and groomed me to become a better team player. Under the guidance of a team of dedicated lecturers, I was equipped with knowledge and skills necessary to work in a food industry. I’m excited to continue my lifelong learning of food."