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FST Modules Descriptions

FST 1101 Science and Technology of Foods (4MCs, Essential)
Prerequisites: At least GCE 'O' level pass in Biology, or LSM 1301;Food Science and Technology Major
Workload: 2-1-3-2-2
Preclusion(s): Nil
Cross-listing(s): Nil

This module provides an overview of the major animal and plant based foods and how these need to be processed or treated before consumption in order to ensure that they are safe to consume Particular emphasis is given to the potential problems of spoilage by microorganisms but also the usefulness of some microorganisms in the production of selected foods. The application of the concepts is tested by the development (in teams) of new snack type products.

FST 2102 Chemistry of Food Components (4MCs, Essential)
Prerequisites: CM 1121; Food Science and Technology Major
Workload: 2-1-3-2-2
Preculsion(s): Nil
Cross-listing(s): Nil

This module will cover the chemistry of major food components such as water, carbohydrate, protein and lipid. The basic functions of these components will also be introduced. Somce chemical reactions involving these molecules with relation to changes during processing and storage were discussed. In addition, methods of chemical modification to change the chemical and physical properties of the food components were also presented. Practical sessions will cover analytical methods for determination of some food components.

FST 2106 Post Harvest Food Processing (4MCs, Essential)
Prerequisites: FST 1101, LSM 1101; Food Science and Technology Major
Workload: 2-1-3-2-2
Preculsion(s): Nil
Cross-listing(s): Nil

This module introduces students to factors that result in the loss of quality characteristics of plant and animal produce, and discusses how such losses can be minimized by proper and effective handling of the fresh produce, from farm to market. This module also covers the various aspects of post-harvest processes and the products derived from fresh produce. The roles of irradiation and packaging in extending the shelf-life of animal and plant produce are also discussed.

FST 2201 Introduction to Human Nutrition (4MC, Elective, to fulfil Unrestrictive Electives)
Prerequisites: LSM 1101
Workload: 3-1-0-3-3
Preculsion(s): Nil
Cross-listing(s): Nil

This module introduces the student to the science of nutrition. The format consists of a series of lectures, assigned readings and assignments that cover the fundamental concepts related to basic nutrition. By the end of this course, the student will possess the knowledge to interpret dietary labels, make informed food selections and understand the processes that transform food after the first bite. Students will be required to demonstrate a specific understanding of digestion and absorption, vitamins and minerals, protein, carbohydrates, dietary fats and energy metabolism.

FST 2288 Basic UROPS (Food Science & Technology) I (4MC, Elective)
Prerequisites: By permission
Workload: Nil
Preculsion(s): Nil
Cross-listing(s): Nil

This module is designed to give level 2 students an introduction to research. The student will undertake a laboratory based investigation on a topic proposed by the supervisor. Students work independently but under the close supervision of the supervisor. Please see section 3.4.3 of the Bulletin.

FST 2289 Basic UROPS (Food Science & Technology) II (4MC, Elective)
Prerequisites: FST2288, and by permission
Workload: Nil
Preculsion(s): Nil
Cross-listing(s): Nil

This module is an extension of FST2288 and a more detailed and prolonged study stretching over two semesters. Please see section 3.4.3 of the Bulletine.

This module covers basic principles of fermentation, including physico-chemical properties and application of enzymes used in food and ingredient manufacture, study of starter cultures, their physiology and genetics in the preparation and application to different food products and ingredients, study of chemical, biochemical and microbial bio-transformations in selected indigenous foods and food ingredients.

This module examines the major sources of food contaminants, the ways of preventing contamination and the likely consequences as regards health of consumers if contaminated food is consumed. Emphasis is placed on both microbial and chemical contaminants and how these affect the consumer. An introduction to epidemiology is included and some methods of determining the levels of contamination are discussed and utilised. The main aim of the module is to explain the importance of safe and quality food and how this may be achieved.

This module covers a number of the most popular food processing operations, ranging from the conventional thermal processing to the modern membrane separation. Topics include thermal processing, microwave processing, evaporation, freezing, mixing, psychometrics, mass transfer, membrane separation, and dehydration.

This module covers sensory basis of food perception and preference, discrimination testing and determination of threshold values, basis of psycophysics in sensory evaluation, measurement of preference & liking, basis of Training a panel, sensory evaluation in Quality Control, experimental design and statistical analysis of sensory data, shelf life evaluation of food, food quality management. Students will also be able to gain experience in developing a new food product through a problem-based learning project, which will last throughout the semester.

FST3181: Professional Placement Programme in Food Science & Technology (8MCs, Essential)
Prerequisities: Food Science and Technology Major
Workload: 16 weeks of industrial attachment
Preculsion(s): Nil
Cross-listing(s): Nil

This essential requirement for the FST major involves the student working in an industrial/governmental or similar institutions for a minimum period of 16 weeks. The aim is to introduce the student to the world of work and to improve their interpersonal skills.

This module allows the student to undertake an in-depth study of a food related topic agreed between the student and the supervisor. The work is carried out under the terms of a learning contract. Normally, a written and oral report on the work is required but other modes of assessment may be agreed and defined in the learning contract.

This module examines the role of nutrition, application of dietary therapy and functional food in the prevention of chronic disease. The format consists of a series of lectures, assigned readings and case studies involving aspects of problem based learning which relates the impact of food components to disease prevention. The specific focus of this course relates food components such as dietary fibre, pre-biotics, pro-biotics, low glycemic and low fat foods to prevent or slow the progression of chronic disease such as colon cancer, heart disease, hypertension, diabetes, obesity and the metabolic syndrome.

The main objective of this course is to provide students with a comprehensive understanding of the role of essential vitamins, minerals and trace elements in the human body. Health risks associated with nutrient under-supply as well as over-supply will be discussed in light of underlying molecular mechanisms. This includes in-depth discussions of food source, nutrient absorption for physiological function, effect of dietary and physiological factors on nutrient bioavailability and homeostatic mechanisms. Discussions will be supplemented by critical assessment of clinical measures and available methodologies for assessment of nutritional status and, through this, recommendations for dietary intake.

FST 3288 Advanced UROPS (Food Science & Technology) I (4MC, Elective)
Prerequisites: By permission
Workload: N.A.
Preculsion(s): Nil
Cross-listing(s): Nil

This module allows students to develop their research skills by working on a supervised project which will be laboratory based. It is a similar module to FST2288 but the topic will require a deeper 3.4.3

FST 3289 Advanced UROPS (Food Science & Technology) II (4MC, Elective)
Prerequisites: FST1101, and FST2288, and by permission
Workload: N.A.
Preculsion(s): Nil
Cross-listing(s): Nil

This module is an extension of FST3288 and involves a more detailed and prolonged study stretching over two semesters. Please see section 3.4.3 of the prospectus

This module covers the chemical basis of food flavour perception and mechanism of olfaction. Study of selective biogenetic pathways of attractive flavour compounds. Aroma characteristics and flavour quality of different food products important in the region. Changes in flavour composition of foods/beverages in relation to the maturity and microbial activity or the processing.

This module provides an in-depth study of the modern food processing methods, newly developed food packaging systems, and the advanced control of food processes. Topics include high pressure processing, pulsed electric fields processing, irradiation, active packaging technologies, instrumentation technology, and process control techniques.

The module covers various functions of micro- and macromolecules found or added into foods, which affects the quality of the food. Whenever relevant, the structure-function relationship of these components will be discussed. The effect of processing and storage on the food components will also be discussed.

FST4199 Honours Project in Food Science & Technology (16MC, Essential)
Prerequisite: At least an overall CAP of 3.50, on fulfillment of 100MC or more; and major requirements under the B.Appld Sc. programme. Food Science and Technology Major. 
Workload: N.A.

The practical work for this module is undertaken in Semester 1 and early part of semester 2 of the Honours year and the work written up and submitted in Semester 2. The project is an indepth study of an agreed topic and will normally require a substantial amount of laboratory work to generate primary data.

The aim of this module is to examine in depth the minor components of food and how these are important in health and disease. Methods of isolation and identification of the compounds will be discussed and how food processing may affect their concentrations and bio-availability. Claims for nutritional benefits from food supplements such as herbs will be examined and the labelling of foods as regards health claims will be discussed. The interactions of food components and effects on activity will be examined along with the special dietary needs for minor components (e.g. selected phytochemicals) in certain disease states. 

FST 5202 Advanced Food Fermentation (4MCs, Elective)
Prerequisites: FST 3101 Food Enzymology and Fermentation, or LSM 3232 Microbiology, or by permission
Workload: 2-1-0-3-4

This module provides in-depth coverage of food fermentation. Particular emphasis is given to the microbiology and chemistry of fermentation, physiology and metabolism of lactic acid bacteria, yeasts and moulds, using selected food fermentations as examples. Major topics include microbiology and starter cultures of selected fermented foods, chemistry and flavour of selected fermented foods, alcoholic and non-alcoholic fermentations by yeasts, lactic acid bacterial fermentations and fungal fermentations, health implications of selected fermented foods.

Non FST Modules

LSM1101 Biochemistry of Biomolecules (4MCs, Essential)
Prerequisite: 'A' level Biology or equivalent or LSM 1301
Workload: 2-0.5-1.5-2-5

pH and buffers and an overview of the physical-chemical basis for the structures of biological molecules: nucleic acids, proteins, carbohydrates and lipids; their structure-function relationships. Enzyme kinetics and application of enzymes. Heme structure and function.

Fundamental concepts of chemistry are dealt with in this module. These include topics such as the atomic structure, electronegativity, Lewis structure, covalent bonding, hybridization, resonance, molecular orbital theory, molecular shape of simple inorganic compounds, isomerism and stereochemistry in organic compounds, half reaction and oxidation-reduction (redox) reactions.

This module covers the characteristic properties, methods of preparation, and reactions of alkanes/cycloalkanes, alkenes, alkynes, benzene and other aromatic compounds, alkyl halides; alcohols; ethers; epoxides, phenols, aldehydes and ketones; carboxylic acids and their derivatives; amines.

Introduction and examples of chemical processes; unit operations; process flow sheet; process design; materials balances; energy balance; transport processes: momentum transfer, heat transfer, mass transfer; process economics; chemical reactors; batch or continuous operation.

ST1232 Statistics for Life Sciences (4MCs, Essential)
Prerequisite: 'AO' level Pass in Mathematics or its equivalent. Only offered to Science, Computing and Computer Engineering students. Not offered to Statistics Major and Minor students. 
Preclusion: ST1131, ST1131A , ST2334, SA1101, SA2101, BE1114, BZ1008, CE2401, EC2231, EC2303, ST2131, SA2205, MA2216, MQ2205, PR2103.FASS students of cohorts 1998, 1999 and 2000. 
Workload: 3-1-0-3-3

An introduction to the basic principles and methods of biostatistics designed specifically for life sciences students who wish to learn modern research methods for analysing and extracting information from biological, biomedical and genomic data. Relevant examples will be used throughout the course to illustrate various techniques. A computer package will be used to enhance learning and to enable students to analyze real life data sets. Topics include tabular and graphical display of data, probability, probability distributions, sampling distributions, confidence intervals and regression analysis, distribution free tests, categorical data analysis, logistic and Poisson regression, introduction to Bayesian inference. This module is essential to students of the Life Sciences.

MKT 1003 Principles of Marketing (4MCs, Recommended)
Workload: 2-1-3-3-2
Prerequisites: Nil
Preclusion(s): Nil
Cross-listing(s): Nil

This module is designed to provide knowledge, techniques and understanding of marketing principles. It provides students with a conceptual framework to analyse and interpret marketing phenomena and to suggest courses of action in response to marketing problems. It covers topics such as the marketing concept, the marketing environment and the marketing mix which includes product, pricing, distribution and promotion. Other related topics include consumer behaviour, market segmentation and targeting, marketing research and information system, marketing planning, implementation and control, and public issues in marketing. This is a foundation module for business students and provides the basis for later concentration in the marketing area.

Introduction to data treatment and analysis; discussion on sample treatment and extraction, and sample preparation techniques, separation science, electrochemistry. Topics covered will be selected from: liquid extraction and solid phase extraction, some novel extraction technologies; comparison of traditional and modern extraction procedures; introduction to chromatography, with special emphasis on planar chromatography; introduction to electroanalytical methods.

Process variables; measurement and estimation of properties; homogeneous and heterogeneous systems, filtration, distillation, fractional distillation, extraction, crystallization, drying.

Overview of the biosynthesis and catabolism of carbohydrates, proteins, nucleic acids and lipids in the context of human health and disease. Emphasis on the integration and regulation of metabolic pathways in different tissues and organs. Principles of bioenergetics and mitochondria energy metabolism, free radicals, mitochondria DNA damage in ageing and neurodegenerative diseases.

Emphasis on principles and understanding of established methods of protein isolation, purification and characterization. Techniques include gel-filtration, ion-exchange, hydrophobic interaction, affinity chromatography and gel electrophoresis. Integration of factual knowledge to laboratory practice. Opportunities to develop strategies in the design of experiments. Analysis and presentation of data from mini project and from journal articles.

DSC 2006 Operations Management (4MCs, Recommended)
Workload: 3-0-0-4-3
Pre-requisites: Nil
Pre-clusion(s): Nil
Cross-listing(s): Nil

All manufacturing and service organisations have an operations function that is primarily responsible for the production and delivery of their products and services. The operations function therefore not only affects final product quality but also impacts customer service and the overall competitiveness of the organisation. The objective of this course is to introduce and highlight the strategic importance of operations, and the fundamental principles and concepts of effective operations management. Students will examine how operations decisions in areas such as quality, process design, capacity and inventory can be managed, controlled and improved. Operations in both manufacturing and service organisations will be addressed.(Although no prerequisite is stated, this module assumes prior knowledge of basic probability concepts like expected value, variance, Normal distribution, and Poisson distribution. Students should ensure that they are adequately prepared for this module.)

Atomic absorption and emission spectrometry; atomic x-ray spectrometry; electron and ion spectrometry; radiochemical methods of analysis; molecular absorption spectrometry and discussions on applications of these techniques, e.g. in environmental analysis, materials analysis, biological tissue analysis, etc.

Advanced electrochemical methods; gas chromatography and liquid chromatography; other contemporary analytical procedures selected from: use of microwaves, sub- and supercritical fluids in extractions, microscale extraction, high pressure solvent extraction, etc.; thermometric methods; automation and analytical procedures.

DSC 3202 Purchasing and Materials Mangement (4MCs, Elective)
Prerequisite: DSC 2006
Workload: 3-0-0-4-3

The primary aim of this course is to get students interested in and acquainted with the fundamental concepts, models and instruments in purchasing and materials management. Key areas like buying supplies, logistics, contracts, stock and inventory control, distribution and warehouse management will be covered. Some insights into the current developments and biggest problem areas in this field are provided. A combination of informative and interactive lectures, and application-oriented case assignments will be used for the pedagogy and considerable attention is devoted to the discussion of practical / managerial issues.

DSC 3218 Physical Distribution Management (4MCs, Recommended)
Prerequisite: DSC 2006 In addition, any general mathematics course offered by the Department of Mathematics will be useful and students should have some programming knowledge in Visual Basic.
Workload: 3-0-0-4-3
Pre-clusion(s): Nil
Cross-listing(s): Nil

This course helps students to learn about the strategic importance of good distribution planning and operations. A strategic framework of physical distribution design is presented to help build critical managerial skills for decision making in the management of physical distribution and transportation of goods and services. The course emphasizes the application of quantitative and analytical techniques to physical distribution system design (facility location, vehicle routing and fleet planning) and transportation management in Asia. Some programming knowledge of Visual Basic is assumed. Where available, Asian cases will used to highlight and educate the reader on unique business operations in this region.

At the end of this module, you should be able to identify the major sources of errors in trace analysis, understand the advantages and limitations of sample preparation and detection techniques, and be able to design a suitable method for the analysis of a given sample by taking into account the sample matrix, properties and concentration. Topics discussed include analysis at trace levels: general considerations and principles, sampling, sample preparation and sample pretreatment; selected advanced techniques of extraction and detection, applications in environmental, biomedical, etc. analyses; chemosensors and biosensors. The module is directed towards students majoring in chemistry and related disciplines.

This module is aimed at the principles and applications of advanced analytical techniques. The student will gain familiarity with the fundamental principles, instrumentation aspects as well as analytical applications of modern separation techniques as well as advances in microscopy and mass spectrometry. Topics discussed are selected from capillary electrophoresis and related techniques, hyphenated techniques involving gas chromatography and liquid chromatography, etc., with a focus on qualitative analysis; multidimensional chromatography; current advances in microscopy, mass spectrometry, etc., including applications. The module is directed towards students majoring in chemistry and related disciplines.