FST Modules Descriptions

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LEVEL 1

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 1103 Fundamentals of Food Engineering (4MCs, Essential)
Prerequisites: FST1101
Workload: 2-1-3-2-2
Preclusion(s): CM1161, CM2161
Cross-listing(s): Nil

This module introduces students to the fundamental engineering principles of food processing systems, including process classification, mass and energy balances, fluid mechanics and transport, steady-state and unsteady-state heat transfer, steam generation and utilisation. It further covers the applications of the engineering principles to several common processes found in the handling, processing, storage, packaging and distribution of food products, e.g. heat exchange, and refrigeration. Industrial examples related to the principles will be provided throughout the module.

LEVEL 2

FST 2102A Chemistry of Food Components (6MCs, Essential)
Prerequisites: CM 1191 and FST 1101; Food Science and Technology Major
Workload: 3-1-4-4-3
Preculsion(s): Nil
Cross-listing(s): Nil

This module will cover the chemistry of major food components such as water, lipid, carbohydrate, and protein including enzymes in food processing & systems. The basic functions of these components will also be introduced. Some chemical reactions involving these molecules with relation to food processing and storage are discussed. In addition, methods of enzymatic and chemical modification to change the chemical and physical properties of the food components are also presented. Practical sessions will cover analytical methods for determination of some food components and enzyme activity, kinetics, and inhibitions in the context of foods.

FST 2102B Chemistry of Food Components (4MCs, Essential) (For students matriculated in AY2014-2015 onwards)
Prerequisites: CM 1121 and FST 1101; Food Science and Technology Major
Workload: 3-1-0-4-2
Preculsion(s): FST 2102A
Cross-listing(s): Nil

This module will cover the chemistry of major food components such as water, lipid, carbohydrate, and protein including food enzymes.The basic functions of these components will also be introduced. Some chemical reactions involving these molecules with relation to food processing and storage are discussed. In addition, methods of chemical modification to change the chemical and physical properties of the food components are also presented.

FST 2106 Post Harvest Food Processing (4MCs, Essential)
Prerequisites: FST 1101 and 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 2107 Food Analysis Lab (4MCs, Essential) (For students matriculated in AY2014-15 onwards)
Prerequisites: FST 1101 and CM 1191; Food Science and Technology Major
Workload: 1-0-3-0-6

Preculsion(s): CM 2192, CM 2192A, FST 2102A
Cross-listing(s): Nil

The module emphasizes on educating hands-on experiences on the study of basic chemical principles, which influences the safety, nutritional value and functional property of foods. Students will learn food sample preparation techniques and apply high performance liquid chromatographic system, atom absorption spectrometer, and UV-VIS spectrophotometer to analyze food compositions and additives as well as enzymatic reaction kinetics related to food systems.

FST 2107 Food Analysis and Lab (4MCs, Essential) (For students matriculated in AY2016-17 onwards)
Prerequisites: FST 1101 and CM 1191; Food Science and Technology Major
Workload: 2-1-2-0-5

Preculsion(s): CM 2192, CM 2192A, FST 2102A
Cross-listing(s): Nil

The module covers fundamental analytical chemistry principle and emphasizes learning experience in lab sessions. The lecture topics will cover sample preparation techniques, liquid and solid phase extraction techniques, gravimetry, colorimetry, gas and liquid chromatography. Students will learn hands-on skills in regard to sample preparation and extraction and apply analytical techniques to quantification of food components. These techniques include gravimetry, gas and liquid chromatography systems (GC and HPLC), UV-VIS spectrophotometers, and atomic absorption/emission spectrometry.

FST 2108 Food Safety Assurance (4MCs, Essential)
Prerequisites: FST2102B or LSM 1103 and LSM2103 or LSM1106; Food Science and Technology Major
Workload: 2-1-3-2-2

Preculsion(s): FST 3102
Cross-listing(s): Nil

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 biological 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

FST 2201 Introduction to Human Nutrition (4MC, Elective, to fulfil Unrestrictive Electives)
Prerequisites: LSM 1101 or LSM 1106
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 2202 Food Commodities in Costa Rica (6MC, Elective, to fulfil Unrestrictive Electives)
Prerequisites: Nil
Workload: 2-2.5-5-10.7.5
Preculsion(s): Nil
Cross-listing(s): Nil

This module is part of an intensive six-week summer program conducted with the University of Costa Rica (UCR). The first three weeks will be spent on campus in San Jose, with lectures and tutorials on a variety of food commodities including plant food commodities and animal husbandry. Field trips will be conducted in the following two weeks to visit production farms and processing industries of plant and animal food commodities. During the sixth week, intensive food processing trials of several food commodities at the UCR pilot plant will be conducted. Students will be exposed to a large number of commodities that are essential raw materials for food products. Assessments include field trip reports and final examination on the last day of the summer program.

FST 2203 Food Commodities in Indonesia (4MC, Elective, to fulfil Unrestrictive Electives)
Prerequisites: 'O' level Chemistry and 'O' level Biology
Workload: 4-2-0-14-4
Preculsion(s): FST2202 Food Commodities in Costa Rica
Cross-listing(s): Nil

This module is part of the intensive 5-week OdySEA Programme which runs during the special semester. It aims to provide students a practical and in-depth knowledge in food commodities in a typical tropical country. The first two weeks will be spent at NUS with lectures and tutorials, taught by academic staff from both NUS and Bogor Agricultural University (Institut Pertanian Bogor ? IPB). The topics will be on a variety of food commodities including plant food commodities and animal husbandry. A 9-day field trip will then be conducted mainly in the area of Bogor, which stretches to Jakarta and Semarang, visiting production farms and processing industries of plant food commodities. Students will be exposed to a large number of commodities that are essential raw materials for food products. Upon returning to NUS, lectures will continue. Students will also work on group projects and assessments will be conducted.

FST 2204 Seafood Supply Chains in Japan and Singapore (4MC, Elective, to fulfil Unrestrictive Electives)
Prerequisites: Nil
Workload: 4-0-2-8-12
Preculsion(s): Nil
Cross-listing(s): Nil

This is a five-week joint  summer program offered by the National University of Singapore (NUS) and the Hokkaido University (HU) of Japan. The module focuses on comparative study of sustainable seafood supply chains from fishery/aquaculture to the marketplace in Singapore and in Japan. General topics covered include current state of capture fisheries and aquacultures, main challenges related to seafood sustainability, seafood supply chain and its management, seafood traceability, quality assurance, safety, and regulation, seafood processing technology and valorisation of seafood by-products, impact of globalisation on seafood safety and supply chain and seafood security.

FST 2288 Basic UROPS in Food Science & Technology) (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.

FST 2289 Basic UROPS in 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.

LEVEL 3

FST 3101 Food Microbiology and Fermentation (4MCs, Essential)
Prerequisites: FST 1101, FST 2102; Food Science and Technology Major
Workload: 2-1-3-2-2

Preculsion(s): Nil
Cross-listing(s): Nil

This module covers the nature and activities of microorganisms found in foods and how they are affected by various food processing and preservation methods, the role of various microorganisms in relation to their significance in the products; i.e., indicator organisms, pathogens, spoilage organisms, and beneficial organisms. 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.

FST 3102 Food Safety Assurance (4MCs, Essential) (For students matriculate prior AY2015-16)
Pre-requisites: (FST 1101, FST2102) or (LSM1103, LSM 2103)
Workload: 2-1-3-2-2

Preculsion(s): Nil
Cross-listing(s): Nil

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.

FST 3103 Advanced Food Engineering (4MCs, Essential)
Prerequisites: CM 1161, CM2161; Food Science and Technology Major
Workload: 2-1-3-2-2

Preculsion(s): Nil
Cross-listing(s): Nil

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.

FST3104: Sensory Evaluation, Innovation and Packaging(6MCs, Essential) (For students matriculated prior AY2015-16)
Prerequisites: FST2102, FST2106; Food Science and Technology Major
Workload: 2-1-4-4-4

Preculsion(s): Nil
Cross-listing(s): Nil

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.

FST3105: Food Product Development and Packaging(4MCs, Essential)
Prerequisites: FST2102B, FST2107 and FST2108; Food Science and Technology Major
Workload: 1-1-0-6-2

Preculsion(s): FST3104
Cross-listing(s): Nil

This module intends to provide students with the opportunity to experience the stages of new product development through a problem-based learning project in collaboration with a food company.   Lectures in this modules will cover three main topics:

1.  Introduction and essential steps in new food product development.
2. Mechanism of food spoilage and shelf life analysis of foods.
3. Principles and practices of food packaging.

FST3106: Sensory and Flavour Science (4MCs, Essential)
Prerequisites: FST2102B and FST2106; Food Science and Technology Major
Workload: 2-1-3-2-2

Preculsion(s): FST3104, FST4101
Cross-listing(s): Nil

This module covers sensory science of food perception and preference, discrimination testing and sensory thresholds, basis of psycophysics in sensory evaluation, measurement of preference and liking, basis of training a sensory panel, sensory evaluation techniques used in quality control, experimental design and statistical analysis of sensory data; this module also covers the chemical basis of food flavour perception, study of biosynthetic pathways of selected 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 processing

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.

FST3201: Independent Study (Food Science and Technology) (4MCs, Elective)
Prerequisites: Food Science and Technology major
Workload: NA
Preculsion(s): Nil
Cross-listing(s): Nil

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.

FST3202: Nutrition and Disease Prevention (4MCs, Elective)
Prerequisites: FST 2201
Workload: 3-1-0-3-3
Preculsion(s): Nil
Cross-listing(s): Nil

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.

FST3203: Vitamins & Minerals in Health & Diseases(4MCs, Elective)
Prerequisites: LSM2101. For those without LSM2101, pass in GCE ‘A’ level or H2 equivalent Biology and Chemistry by permission.
Workload: 3-1-0-3-3
Preculsion(s): Nil
Cross-listing(s): Nil

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 in 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 understanding of food sciences. Students will work independently under close supervision of the supervisor.

FST 3289 Advanced UROPS in 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.

LEVEL 4/ 5

FST 4101 Flavour Science (4MCs, Essential) (For students matriculated prior AY2014-15)
Prerequisites: FST 3104 ; Food Science and Technology Major
Workload: 2-1-3-2-2

Preculsion(s): Nil
Cross-listing(s): Nil

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.

FST 4102 Advanced Food Processing Technologies (4MCs, Essential)
Prerequisites: FST 3103; Food Science and Technology Major
Workload: 2-1-3-2-2

Preculsion(s): Nil
Cross-listing(s): Nil

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.

FST 4103 Food Colloids and Components Science (4MCs, Essential)
Prerequisites: FST 3104; Food Science and Technology Major
Workload: 2-1-3-2-2
Preculsion(s): Nil
Cross-listing(s): Nil

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.

FST 4202 Nutritional Biochemistry (4MCs, Elective)
Prerequisites: FST3202 (or equivalent module) and either LSM 2101 or LSM 2211; Food Science and Technology Major
Workload: 3-1-0-3-3

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.

FST 5203 Advanced Food Microbiology and Safety (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 a specialized case study of food poisoning outbreaks caused by food-borne pathogens, Topics covered includes methods used in tracing origins, the investigation of etiological agents, and preventive measures. Advanced concepts in food microbiology related to prevention of food-borne disease will also be covered.

FST 5204 Evidence-based Functional Foods (4MCs, Elective)
Prerequisites: FST2102/2102A or CM2121, or by permission
Workload: 2-1-0-3-4

This module covers the isolation, structural elucidation, and chemical and biological activity of the bioactive constituents used in functional foods and nutraceuticals. The effective R and D method leading to evidence-based functional food will be critically evaluated and discussed with specific topics related to foods for health maintenance / improvement by reducing the risk factors of chronic diseases such as type II diabetes, cardiovascular diseases, cancer, neurodegeneration, and ageing process. The safety, global regulatory issues, health claims, and marketing challenges of these products will be discussed. 

FST 5225 Advanced Current Topics in Food Science (4MCs, Elective)
Prerequisites: By permission
Workload: 2-1-0-4-3

This graduate level module will be an in-depth study of a selected advanced Food Science and Technology topic. The topics may vary from year to year depending on the interests and availability of staff.

Non FST Modules

LEVEL 1

LSM1106 Molecular Cell Biology (4MCs, Essential)
Prerequisite: 'A' level Biology or H2 Biology or equivalent or LSM1301 or LSM1301X
Preclusions LSM1101
Workload: 2-0.5-2-1.5-4

The objective is to provide the student with a firm and rigorous foundation in current concepts of the structure and functions of biomolecules in molecular cellular biology. These fundamental concepts form the basis of almost all recent advances in biological and the biomedical sciences. The lectures will introduce various cellular organelles as models to gain insights into how structures and functions of classes of biomolecules participating in important cellular processes.

CM1501 Organic Chemistry for Engineers (4MCs, Essential)
Prerequisite: 'A' level or H2 pass in chemistry or equivalent or CM 1417
Preclusion(s): CM 1121, CM1503
Workload: 3-1-2-2-3

Cross-listing(s): Nil

Aliphatic hydrocarbons. Stereochemistry. Alkyl halides. Alcohols. Ethers and epoxides. Aldehydes and ketones. Carboxylic acids and derivatives. Aromatic hydrocarbons. Polycyclic aromatic hydrocarbons. Amines and diazonium compounds. Macromolecules. Principles of spectroscopy

CM1191 Experiments in Chemistry 1 (4MCs, Essential)
Prerequisite: H2/ 'A' level pass in chemistry or equivalent or by permission
Workload: 1-0-5-0-4
Preclusion(s): Nil
Cross-listing(s): Nil

This is a module designed for chemistry majors and deals with laboratory experiments on selected topics of basic chemistry principles and theoretical contents primarily selected from the modules CM1111, CM1121 and CM1131.

ST1232 Statistics for Life Sciences (4MCs, Essential)
Prerequisite: GCE 'AO' level or H1 Pass in Mathematics or its equivalent.
Preclusion: ST1131, ST1131A, ST2334, CE2407, CN3421, EC2231, EC2303, PR2103, DSC2008 
Workload: 3-1-0-0-6

This module introduces life science students to the basic principles and methods of biostatistics, and their applications and interpretation. A computer package is used to enhance learning and to enable students to analyze real life data sets. Topics include probability, probability distributions, sampling distributions, statistical inference for one and two sample problems, nonparametric tests, categorical data analysis, correlation and regression analysis, multi-sample inference. This module is essential to students of the Life Sciences.

MKT1003 Principles of Marketing (4MCs, Recommended)
Workload: 3-0-0-4-3
Prerequisites: Nil
Preclusion(s):Students who have taken EC3230/(EC2210) or CS3261/(IC3243) or PR4201 or BK2003 or BZ1003 or BH1003 are not allowed to take MKT1003. All BSc(Real Estate) students are not allowed to take MKT1003
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.

LEVEL 2

CM2142 Analytical Chemistry (4MCs, Essential)
Prerequisite: CM1131 or FST1101 or CM1401 by department approval
Cross-listing: Nil
Workload: 4-1-0-2-3

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.

LSM2101 Metabolism and Regulation (4MCs)
Prerequisite: LSM1101 or LSM1401
Workload: 2-1-0-2-5

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.

LSM2211 Metabolism and Regulation (4MCs)
Prerequisite: A pass or advanced placement in LSM1101 or LSM1401
Workload: 2-1-0-2-5

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.

LSM2191 Laboratory techniques in Life Sciences (4MCs)
Prerequisite: LSM1101 or LSM1102
Workload: 1-0-3-2-4
Preclusions: LSM2201A or LSM2202A

This module introduces the theory and practical applications of techniques used in molecular biology and protein biochemistry. Factual knowledge in recombinant DNA techniques, such as RNA isolation, reverse transcription, polymerase chain reaction, recombinant DNA construction and recombinant protein expression; and in protein purification, such as liquid chromatography, polyacrylamide gel electrophoresis and western blotting, will be integrated with laboratory practice.

DSC 2006 Operations Management (4MCs, Recommended)
Workload: 3-0-0-4-3

Pre-requisites: Nil
Pre-clusion(s): BH2006 or BZ2003 or BK2006 or IE3120. All Industrial & Systems (ISE) students
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.)

LEVEL 3

CM3242 Instrumental Analysis II (4MCs, Elective)
Prerequisite: CM2142 or CM 2166
Workload: 3-1-0-3-3

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 or BH 2006 or BZ2003 or BK 2006
Workload: 3-0-0-4-3

Pre-clusion(s): BH3202 or BZ3414 or BK3206

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): DSC2006 or BH2006 or BZ2003 or BK2006
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.

LEVEL 4

CM4241 Trace Analysis (4MCs, Elective)
Prerequisite: CM3242 or departmental approval
Workload: 3-1-0-3-3

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.

CM4242 Advanced Analytical Techniques (4MCs, Elective)
Prerequisite: CM3242 or departmental approval
Workload: 3-1-0-3-3

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.

CM4267 Current Topics in Analytical Techniques (4MCs, Elective)
Prerequisite: CM3242
Workload: 3-1-0-3-3

Modern electrochemical techniques; interfacial electrochemistry; electrochemical synthesis.

Workload
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A: no. of lecture hours per week
B: no. of tutorial hours per week
C: no. of laboratory hours per week
D: no. of hours for projects, assignments, fieldwork etc per week
E: no. of hours for preparatory work by a student per week

 

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