FST Level 5000 Course Information

 Core Curriculum

FST5198 Advanced Food Science and Technology Seminar (4 Units)

Workload: 3-0-0-4-3

This course aims to equip graduate students with the analytical, comprehension and communication skills necessary to succeed in graduate school and beyond. Broadly, the course aims to train the students to –

a. Credibly source scientific information

b. Critically evaluate scientific information

c. Create impact from scientific information through effective communication

Workload: 0-0-0-20-0

This is a research project course for students taking the pathway towards MSc in Food Science and Nutrition Programme. Students will work on research and development projects in relation to food science and nutrition under the supervision of faculty members, sometimes in partnership with industry collaborators. Students gain hands-on laboratory and/or practical skills of R & D as well as scientific writing skills. There will be a written report and an oral examination.

Workload: 0-0-5-0-5

Students learn hands-on skills and knowledge in a diverse range of experimental methods to be applied in research laboratories for safety, chemistry, processing technology, and nutrition of foods. The topics include the following mini projects:

a) Research methods for controlling foodborne pathogens
b) Experimental approach to investigating bioactive constituents in foods
c) Methods for biotransformation of food by-products into food flavourings
d) Methods to develop functional breads and enhance their physical and sensory attributes
e) Fish gelatin extraction and application
f) Molecular biology and cell culture techniques related to molecular nutrition and food research

Please refer to information sheet for more details.

 Cluster Of Courses for Food Science & Technology

FST5201 Rheology and Textural Properties of Biomaterials (4 Units)

Workload: 2-1-0-3-4

Upon successful completion of the course, the student shall be able to: 1) understand and describe the major principles and types of rheology; and 2) how these can be applied to give the required structure, texture and viscosity in processed biomaterials. Major topics covered include viscosity of Newtonian and non-Newtonian fluids, viscoelastic properties of weak and strong gels, transient responses of a wide range of food and pharmaceutical products, and theoretical/empirical modelling of mechanical properties.

Workload: 2-1-0-5-2

This course provides coverage of modern food fermentation relative to traditional fermented foods. Particular emphasis is placed on the microbiology and biochemistry of spontaneous and induced fermentation, physiology and metabolism of lactic acid bacteria, bacillus and other food bacteria, probiotics, yeasts and moulds, using selected fermented foods as case studies. Major topics include beneficial microorganisms and starter cultures of selected fermented foods, chemistry and flavour of selected fermented foods, nutritional enhancement and food safety improvement, alcoholic and non-alcoholic fermentations by yeasts, lactic acid bacterial fermentations and fungal fermentations.

Workload: 2-1-0-3-4

This course provides an overview of food microbiology and food safety related topics following an easy-to-understand flow of WHO ARE THEY (foodborne pathogens, opportunistic pathogens, and microbial indicators); HOW TO FIND THEM (microbial analysis); WHERE ARE THEY (source tracking of foodborne pathogens); WHAT DO THEY DO (challenge study to determine the fate of foodborne pathogens and predictive microbiology); HOW TO CONTROL THEM (mitigation and prevention). Fundamental knowledge will be systematically reviewed and advanced concepts will be introduced by interactive activities over research and real-life oriented questions.

Workload: 2-1-0-2-5

This course introduces students the current food processing and engineering knowledge, including

1. Extraction technologies for food ingredients

2. Enzyme technology for food processing

3. Bioprocessing of food products and by-products

4. Nanotechnology in food processing

5. Predictive microbiology in food safety engineering

6. Precision and optimisation in urban food production

7. Emerging non-thermal processing technologies

8. Innovative thermal processing technologies

9. Life cycle analysis of processed foods

10. Trends in food processing

11. Food process control and automation

12. Industry 4.0 in food manufacturing

Workload: 2-1-0-3-4

This course discusses the adverse effects and action mechanisms of food-associated compounds on human health. It also covers the basic chemical and biological principles of toxicology, including modes of actions of toxic compounds, factors that affect the toxicological potential of toxic compounds, route of exposure, and dose-response effects. It will focus on the food-associated compounds, including synthetic chemicals (for example, food additives and contaminants), naturally occurring food compounds (for example, plant or animal toxins), and compounds that are produced during food production and storage (for example, aflatoxins and other carcinogens).

Workload: 2-1-0-4-3

The course aims to equip learners with knowledge of alternative proteins, which is developing advanced replacements for traditional meat products. Learners will gain an understanding of the core scientific principles and three main technologies in the field– cultivated meat, plant-based meat and fermentation-enabled meat. As part of the course, learners will develop a research proposal to address a real-world challenge facing the industry. It is designed for learners with fundamental knowledge in biochemistry, and are interested in this emerging, fast growing industry that aims to mitigate issues of climate change, food safety, health and welfare challenges currently facing humanity.

Workload: 2-1-0-3-4

This course introduces students to the emerging field of Food Informatics, focusing on integrating and applying Artificial Intelligence (AI), especially machine learning, and other computational methods in food science and technology. Students will explore how AI, big data, and bio/cheminformatics are used to analyze food composition, design functional foods, improve food flavor, and apply their learning in practical programming. Through lectures and hands-on tutorials, students will gain practical skills in applying computational methods to solve real-world challenges in food systems.

Workload: 2-1-0-3-4

This course explores the science of food materials and hydrocolloids, focusing on their structure, properties, characterization, and practical applications. Students will examine protein, polysaccharide, and lipid-based structures, their functional properties, and self-assembling behaviors. Advanced imaging, spectroscopic, and scattering techniques will be introduced. The course also covers encapsulation, targeted release, and the development of functional foods to enhance human health.

Workload: 2-1-0-4-3

This graduate level course 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 offering the course.

Workload: 2-1-0-4-3

This graduate level course 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 offering the course.

Workload: 2-1-0-4-3

This graduate level course 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 offering the course.

Workload: 2-1-0-4-3

This graduate level course 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 offering the course.

Workload: 3-1-0-3-3

Sample preparation, including miniaturised procedures of extraction; advanced coupled chromatography/mass spectrometry; advanced mass spectrometric techniques. Capillary electrophoresis: different modes of capillary electrophoresis, injection techniques, detection techniques and column technology. Scanning probe microscopy: scanning tunneling microscopy, atomic force microscopy, scanning electrochemical microscopy and scanning near-field optical microscopy. Determination of crystal and molecular structures by single crystal x-ray diffraction techniques.

Workload: 2-1-0-4-3

This is an elective analytical course which addresses the basics in the latest bioanalytical techniques and those which are just emerging. It is aimed at students who are interested in the applications of modern analytical techniques for bioanalytical research and development. The course will acquaint students with background knowledge of advanced and specialized bioanalytical techniques, with elaboration on the materials aspects employed in these techniques. Coverage is aimed more at breadth rather than depth but without sacrificing the fundamental rigors.

 Cluster Of Courses for Nutrition

FST5301A Scientific Principles of Nutraceuticals (4 Units)

Workload: 2-1-0-4-3

This course introduces oxidative stress and chronic inflammation as causative factors of chronic diseases in the context of how food constituents may act as dietary antioxidants and anti-inflammatory agents in mitigating the negative effects of oxidative stress and inflammation on development of chronic diseases such as type II diabetes, cardiovascular diseases, cancer, and ageing. It discusses the chemical and biological mechanisms of the phytochemicals underpin their purported health promotion effects. It analyses the scopes and limitations of various research methods applied for establishment of scientific evidence as well as the global regulatory policies for health claims of functional foods.

Workload: 2-1-0-3-4

Food Science and Technology has been instrumental in the advancement and production of safe and nutritious food and food products. While food is essential for life, the influence of food composition on health includes not only macro- and micro-nutrients but also other components such as flavonoids, sweeteners and additives. The nutritional requirement at different life stages will also be discussed. This course is targeted at students who do not have a background in nutrition but currently work, or plan to work, in the food industry.

This course informs students in the scientific basis which underlies new dietary strategies to manage health and diseases. The interplay between an individual’s disease status, microbiome and neuro-physiological state with the diet is investigated and their impact on our general health and susceptibility to diseases at the population and individual level is discussed. Other emerging topics in advanced nutritional research, chrono-nutrition, dietary restriction and design of personalized foods and diet, is also covered.

Workload: 3-0-0-3-4

This course applies concepts and methods in social and behavioural sciences to evaluate and inform development of health promotion policies, programmes and services. It provides students with the principles and skills to address the social, psychological and environmental factors influencing behaviour and behaviour change. Upon completion of this course, students will be able to apply commonly used behavioural theories and models to change and evaluate behaviour at the individual, group and community level for the development of effective public health promotion interventions.

Workload: 3-0-0-4-3

This course showcases the application of epidemiology to the study of non-communicable diseases. We will cover how epidemiological principles and methods inform our understanding of the burden and determinants of some major non-communicable diseases as well as the choice of the most appropriate strategies at each level of prevention, with an emphasis on primary prevention.

Workload: 3-0-0-4-3

This course offers students a panoramic overview of the evolving global health landscape in today’s globalised society which is characterised by unprecedented interconnectedness. Public health problems and consequences are now easily trans-national, if not global. We will focus on key cross-cutting thematic areas linking Health with the Sustainable Development Goals (SDGs).

Legend on Workload

A-B-C-D-E

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

For example, workload for FST5201 is 2-1-0-3-4, which means that every week there are 2 hours of lecture, 1 hour of tutorial, 3 hours of project/assignments/fieldwork, etc. and 4 hours of preparatory work by student.

NUS Food Science & Technology
S14 Level 6 Science Drive 2
Singapore 117542
 +65 6516 1656
food@nus.edu.sg
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