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Course Structure for Primary Major in FST Students matriculated from AY2021-22 onwards
You may view the sample study plans for FST here.
| Course Code | Course Title | Units |
| Level 1000 | ||
| FST1101B* | Science and Technology of Foods* | 4 |
| Level 2000 | ||
| FST2102B | Chemistry of Food Components | 4 |
| FST2106 | Post Harvest Food Processing | 4 |
| FST2109 | Fundamentals of Food Engineering | 4 |
| FST2110 | Food Microbiology and Fermentation | 4 |
| FST2201 | Introduction to Human Nutrition | 4 |
| Level 3000 | ||
| FST3103 | Advanced Food Engineering | 4 |
| FST3107 | Sensory and Consumer Science | 4 |
| FST3108 | Food Safety and Regulation | 4 |
| FST3109 | Flavour Science | 4 |
| FST3110 | Sustainable Food Packaging | 4 |
| FST3111 | Food Analysis and Laboratory | 4 |
| FST3112 | Food Quality Assurance and Control | 4 |
| Level 4000 | ||
| FST4103 | Food Colloids and Components Science | 4 |
| FST4104 | Food Product Innovation | 4 |
*The prerequisite for FST1101B is any two H2 passes (or equivalent) in Chemistry or Biology or Physics or Computing or Mathematics/Further Mathematics.Students without H2 (or equivalent) in Chemistry and/or Biology will be required to read the bridging courses in Chemistry and/or Biology (ie CM1417/CM1417X and/or LSM1301).
To graduate with a Major in Food Science and Technology, student must have read and passed at least one of the following:
- FST2288/FST2288R Basic UROPS in Food Science & Technology I
- FST3288/FST3288R Advanced UROPS in Food Science & Technology I
- FST4288^ Honours Project in Food Science & Technology
- FST3287 FST Professional Placement
- FST4277* Professional Internship in Food Science & Technology
- Any UPIP course**
- Any NOC Internship course
^Applicable only to students reading the Specialisation in Food Science and Technology Research and Innovation
* Applicable only to students reading the Specialisation in Food Science and Technology Industrial Applications
**Students who have passed a FASSIP course before switching to a primary major in Food Science & Technology would be deemed to have fulfilled this requirement.
Course Structure for Specialisation in Food Science and Technology
Specialisations are offered to students in the Food Science & Technology Primary Major from the AY2021/22 cohort onwards. We currently offer 2 specialisations– Research and Innovation, and Industrial Applications.
*Note:
The Level 5000 courses in the course list are meant to be postgraduate level courses. While they can be counted towards the fulfilment of the specialisations, request to read such courses is subjected to all of the following conditions:
- Eligibility – Only open to Year 4 students in these two specialisations.
- Max limit – Students can only read 1 (ONE) Level 5000 course at maximum.
- Availability of quota – The Level 5000 courses are usually oversubscribed by postgraduate students, hence quota is not guaranteed for undergraduate students. Undergraduate students can only apply to read the Level 5000 course during the appeal window for “Unable to Secure Courses” (which opens after the outcome of Round 3 CourseReg is released).
- Justifications –
- For students specialising in Research and Innovation, they must obtain written approval from their Honours Project main supervisor and forward it to FST department admin before submitting the appeal on CourseReg.
- For students specialising in Industrial Applications, they are not allowed to read the course in the semester when they are taking FST4277. Also, strong reasons must be provided in the appeal via CourseReg to justify why they are unable to read the other undergraduate courses to fulfil the specialisation requirements.
Please note that even with justifications provided, allocation of the Level 5000 course is not guaranteed.
Given the constraints above, students are to prioritise reading the undergraduate level courses to fulfil the specialisation requirements.
Course Structure for Primary Major in FST Student matriculated from AY2017-18 to AY2020-21
| Course Code | Course Title | Essential/ Elective | Units | Semester 1 | Semester 2 | Special Term |
| Level 1000 | ||||||
| FST1101 | Science and Technology of Foods | Essential | 4 | X | ||
| FST1103 | Fundamentals of Food Engineering | Essential | 4 | X | ||
| CM1501 | Organic Chemistry for Engineers | Essential | 4 | X | ||
| CM1191 | Experiments in Chemistry 1 | Essential | 4 | X | ||
| LSM1106 | Molecular Cell Biology | Essential | 4 | X | ||
| ST1232 | Statistics for Life Sciences | Essential | 4 | X | ||
| ^For students without H2/A Level equivalent Biology, you must pass LSM1301 General Biology | ||||||
| Level 2000 | ||||||
| FST2102B | Chemistry of Food Components | Essential | 4 | X | ||
| FST2106 | Post Harvest Food Processing | Essential | 4 | X | ||
| FST2107 | Food Analysis and Lab | Essential | 4 | X | ||
| FST2108 | Food Safety Assurance | Essential | 4 | X | ||
| LSM2211 | Metabolism and Regulation | Essential | 4 | X | ||
| The following courses can only be counted as unrestricted elective course. | ||||||
| FST2201* | Introduction to Human Nutrition | Elective | 4 | X | ||
| FST2202* | Food Commodities in Costa Rica | Elective | 6 | X | ||
| FST2203* | Food Commodities in Indonesia | Elective | 4 | X | ||
| FST2204* | Seafood Supply Chains in Japan and Singapore | Elective | 4 | X | ||
| FST2288* | Basic UROPS in Food Science & Technology I | Elective | 4 | X | X | |
| FST2289* | Basic UROPS in Food Science & Technology II | Elective | 4 | X | X | |
| Level 3000 | ||||||
| FST3101 | Food Microbiology & Fermentation | Essential | 4 | X | ||
| FST3103 | Advanced Food Engineering | Essential | 4 | X | ||
| FST3105 | Food Product Development and Packaging | Essential | 4 | X | ||
| FST3106 | Sensory and Flavour Science | Essential | 4 | X | ||
| FST3181 | Professional Placement Programme in Food Science & Technology | Essential | 12 | X | ||
| Choose at least 4 Units of the following elective courses counting towards major requirement. | ||||||
| FST3201 | Independent Study in Food Science and Technology | Elective | 4 | X | ||
| FST3202 | Nutrition and Disease Prevention | Elective | 4 | X | ||
| FST3203 | Vitamins & Minerals in Health & Diseases | Elective | 4 | X | ||
| FST3288* | Advanced UROPS in Food Science & Technology I | Elective | 4 | X | X | |
| CM3242 | Instrumental Analysis II | Elective | 4 | X | ||
| CM3267 | Computational Thinking and Programming in Chemistry | Elective | 4 | X | ||
| DSC3202 | Purchasing & Materials Management | Elective | 4 | X | ||
| The following course can only be counted as unrestricted elective course. | ||||||
| FST3289* | Advanced UROPS in Food Science & Technology II | Elective | 4 | X | X | |
| Level 4000/5000 | ||||||
| FST4199# | Honours Project in Food Science & Technology | Essential | 16 | X | X | |
| FST4299# | Applied Project in FST | Essential | 16 | X | ||
| FST4102 | Advanced Food Processing Technologies | Essential | 4 | X | ||
| FST4103 | Food Colloids and Components Science | Essential | 4 | X | ||
| Choose at least 8 Units from the following elective courses counting towards major requirement. | ||||||
| FST4201 | Current Topics in Food Science and Technology | Elective | 4 | X | ||
| FST4202 | Nutritional Biochemistry | Elective | 4 | X | ||
| FST4203 | Food Forensics | Elective | 4 | |||
| FST5201 | Rheology and Texture Properties of Biomaterials | Elective | 4 | X | ||
| FST5202 / FST5202A^ | Advanced Food Fermentation / Modern Food Fermentation^ | Elective | 4 | X | ||
| FST5203 / FST5203A^ | Advanced Food Microbiology and Safety / Advanced Food Microbiological Analysis and Food Safety^ | Elective | 4 | X | ||
| FST5225 | Advanced Current Topics in Food Science I | Elective | 4 | X | ||
| FST5226 | Advanced Current Topics in Food Science II | Elective | 4 | X | ||
| FST5227 | Advanced Current Topics in Food Science III | Elective | 4 | X | ||
| FST5301 / FST5301A^ | Evidence Based Functional Foods / Scientific Principles of Nutraceuticals^ | Elective | 4 | X | ||
| FST5303 / FST5303A^ | Modern Human Nutrition / Science in Clinical Nutrition^ | Elective | 4 | X | ||
| CM4241 | Trace Analysis | Elective | 4 | X | ||
| CM4242 | Advanced Analytical Techniques | Elective | 4 | X | ||
Note: The department recommends that students read the following courses (which may be used to fulfill University Breadth Requirements or Unrestricted Elective courses)
| Course Code | Course Title |
| MKT1003/ MKT1705 | Principles of Marketing |
| DSC2006/ DSC2703 | Operations Management/ Operations and Technology Management |
| DSC3218/ DOS3712 | Physical Distribution Management |
The following courses can only be counted as unrestrictive elective course.
| Course Code | Course Title |
| FST2291* | Introduction to Human Nutrition |
| FST2202* | Food Commodities in Costa Rica |
| FST2203* | Food Commodities in Indonesia |
| FST2204* | Seafood Supply Chains in Japan and Singapore |
*Faculty requirements of 4 Units and 8 Units required for the B.Sc. and B.Sc. (Hons.) programmes respectively are fulfilled through the reading of ST1232/CM/LSM courses within the major.
Students undertaking the B.Sc. and B.Sc. (Hons.) programmes are required to fulfil the remaining 8 Units of faculty requirements as such:
- 4 Units from Professional Placement programme, remaining 8 Units counted as Unrestricted Electives (UE)
- 4 Units from any one of the following subject groups: Computing Sciences, Physical Sciences and ‘Multidisciplinary & Interdisciplinary Sciences’; but not from the following subject groups Chemical Science, Life Sciences and Mathematical & Statistical Sciences