Course Structure for Second Major in Food Science students matriculated in 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 |
| FST2110 | Food Microbiology and Fermentation | 4 |
| FST2201 | Introduction to Human Nutrition | 4 |
| Level 3000 | ||
| FST3107 | Sensory and Consumer Science | 4 |
| FST3108 | Food Safety and Regulation | 4 |
| FST3109 | Flavour Science | 4 |
| FST3111 | Food Analysis and Laboratory | 4 |
| FST3112 | Food Quality Assurance and Control | 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).
Course Structure for Second Major in Food Science students matriculated in AY2019/20 & AY2020/21
| Course Code | Course Title | Units | ||||
| Level 1000 | ||||||
| FST1101/ FST1101B* | Science and Technology of Foods | 4 | ||||
| CM1501/ CM2122* | Organic Chemistry for Engineers/ Organic Chemistry in Life and Medicine* | 4 | ||||
| CM1191/ CM2143* | Experiments in Chemistry 1/ Basic Toolkit of Analytical Chemistry* | 4 | ||||
| LSM1106/ LSM2106* | Molecular Cell Biology/ Fundamental Biochemistry* | 4 | ||||
| Level 2000 | ||||||
| FST2102B | Chemistry of Food Components | 4 | ||||
| FST2108/ FST3108* | Food Safety Assurance/ Food Safety and Regulation* | 4 | ||||
| Choose any one of the following: | ||||||
| FST2201 | Introduction to Human Nutrition | 4 | ||||
| LSM2211/ LSM3210* | Metabolism and Regulation* | 4 | ||||
| Level 3000 | ||||||
| FST3106 | Sensory and Flavour Science | 4 | ||||
| FST3202 | Nutrition and Disease Prevention | 4 | ||||
| Choose any one of the following: | ||||||
| CM3242 | Instrumental Analysis II | 4 | ||||
| CM3201 | Principles of Chemical Processes | 4 | ||||
| CM3291 | Advanced Experiment in Inorganic and Organic Chemistry | 4 | ||||
| CM3292 | Advanced Experiment in Analytical and Physical Chemistry | 4 | ||||
| CM3191 | Chemical Synthesis Experiments | 4 | ||||
| CM3192 | Physical and Analytical Chemistry Experiments | 4 | ||||
*Courses with an asterisk (*) are newly recoded courses offered from AY2021/22.
Course Structure for Second Major in Food Science students matriculated in AY2017-18 onwards
Students have to fulfill the requirements by reading 12 courses (48 Units).
| Course Code | Course Title | Essential/ Elective | Units | Semester 1 | Semester 2 | Semester 4 |
| Level 1000 | ||||||
| FST1101 | Science and Technology of Foods | 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 | ||
| Level 2000 | ||||||
| FST2102B | Chemistry of Food Components | Essential | 4 | X | ||
| FST2108 | Food Safety Assurance | Essential | 4 | X | ||
| FST2201 | Introduction to Human Nutrition | Essential | 4 | X | ||
| LSM2211 | Metabolism and Regulation | Essential | 4 | X | ||
| Level 3000 | ||||||
| FST3106 | Sensory and Flavour Science | Essential | 4 | X | ||
| FST3202 | Nutrition and Disease Prevention | Essential | 4 | X | ||
| Choose any two of the following | ||||||
| CM3242 | Instrumental Analysis II | Elective | 4 | X | ||
| CM3201 | Principles of Chemical Processes | Elective | 4 | X | ||
| CM3291 | Advanced Experiment in Inorganic and Organic Chemistry | Elective | 4 | X | X | |
| CM3292 | Advanced Experiment in Analytical and Physical Chemistry | Elective | 4 | X | X | |
*Note: A precluding course to CM1501 (e.g. CM1121 and CM1401) may be used to fulfill the second major requirements in lieu of CM1501.
For fulfillment of Chemistry as 1st Major, please refer here.