The Diploma in Applied Science (Nutrition and Food Science) equips participants with the necessary skill and knowledge to support food manufacturing/processing operations and productivity planning.
Upon completion of the programme, graduates will be able to:
- Support the development and innovation of food products
- Contribute to improved food product quality
- Ensure high levels of quality standards in food operation or production
- Help organizations comply to regulatory requirements associated with quality, hygiene, and safety within the food manufacturing sector
Working adults currently employed within the food manufacturing sector who wish to upgrade their skills and qualifications, and those who are keen to join the food industry.
Participants will be awarded the Modular Certificate (MC) upon successful completion of each certificate programme. The Diploma in Applied Science (Nutrition and Food Science) will be issued upon meeting 50% of attendance requirement and passing all coursework and assessment.
|Certification (180 hours)
|Diet and Nutrition
- Principles of Human Nutrition
- Food Biochemistry
- Nutrition through the Life Cycle
|Food Science and Technology
- Food Microbiology and Fermentation
- Food Processing Technologies
- Food Engineering and Packaging
|Food Safety and Regulation
- Practical Approach to Food Hygiene
- Safe Practices in the Food Industry
- Food Quality and Safety Management Systems
|Food Chemistry and Analysis
- Applied Food Chemistry
- Introduction to Food Additives
- Food Analysis
|Food Innovation and Development
- Consumer Behaviour
- Food Biotechnology
- Food Innovation
1. Certificate in Diet Nutrition
This certificate provides participants with scientific knowledge in nutrition and dietetics. Participants will be able to apply the knowledge in the field of diet planning and food product development as they learn to define nutrition strategies; meeting the nutritional needs of specific age groups such as sports nutrition, pregnancy, and disease prevention.
2. Certificate in Food Science and Technology
Principles of Human Nutrition
This module provides an overview of the macro and micro nutrients relevant to human health which includes the dietary sources, intake level, and daily requirement of major nutrients. Participants will also be able to define nutrition strategies for special diets such as vegetarianism and sports nutrition.
This module provides an understanding of the structure and metabolic biochemistry of macro nutrients (carbohydrate, protein, fat). Participants will learn on the importance of various interconnected chemical reactions (metabolism) in the support of living processes. It covers concepts of bioavailability of compounds as well as food interactions.
Nutrition through the Life Cycle
This module analyses the changing nutritional requirements and the dietary issues based on the physiological state of each stage during the life cycle. It covers the importance of environment, psychosocial situations, factors to total nutrition, and the development of eating habits.
This certificate imparts participants with the basic knowledge in food science and technology. Participants will learn in-depth understanding of fermentation and other food processing technologies associated with operation units in food manufacturing. A fundamental understanding of engineering aspects in mass/heat transfer will also be covered.
3. Certificate in Food Safety and Regulation
Food Microbiology and Fermentation
In this module, participants will identify the important pathogens and spoilage microorganisms in foods and the conditions under which they will grow, and the conditions they are inactivated, killed or made harmless in food systems.
Food Processing Technologies
This module offers basic knowledge of various food processing unit operations and preservation techniques (high-temperature treatment, control of water activity, and low-temperature preservation). It covers concepts relevant to the hygienic design of equipment used for processing, handling and storage of foods, and application of common process control systems.
Food Engineering and Packaging
This module introduces concepts of most commonly used unit operations and a fundamental understanding of mass and energy balance as well as heat and mass transfer relevant to food processing. Participants will learn the importance of packaging to maintain food quality and to extend shelf life.
This certificate trains participants to perform safe practice in food manufacturing effectively. Participants will appreciate the importance of food hygiene practice and food safety standards and regulations as part of the quality manufacturing system in food industry. It is essential to manufacturing and retail companies in implementing relevant quality systems or embarking on more quality improvement initiatives.
4. Certificate in Food Chemistry and Analysis
Practical Approach to Food Hygiene
This module provides personal hygiene and food handling practice from food research laboratory to the manufacturing and retail operations. It covers the understanding of basic microbiology related to food spoilage and food poisoning microorganism.
Safe Practices in the Food Industry
This module focuses on the understanding of Singapore Food Regulations under Agri-Food and Veterinary of Singapore (AVA) and the implementation of food safety standards such as Sanitation Standard Operating Procedures (SSOP) and Good Manufacturing Practice (GMP). Participants will learn about the key areas in the food establishment inspection and conduct internal inspection as part of the compliance with the food standards.
Food Quality and Safety Management Systems
This module covers both quality and safety management in the food chain. Participants will learn how to plan, implement, and maintain a HACCP system as well as the essential elements covered in the ISO 22000:2005 standard. Participants will also learn about food formulations in developing products in accordance with the various food standards.
This certificate equips participants with the skills to plan and implement the method development for food quality control and monitoring. Participants will learn how to use suitable analytical methods and perform food analysis that meets quality and safety requirements cost-effectively.
5. Certificate in Food Innovation and Development
Applied Food Chemistry
This module is designed to reinforce and enhance participants’ knowledge of scientific concepts through the study of food compositions and other chemistry-related principles in food systems. It covers an in-depth understanding of chemistry in major food components as well as the chemical interactions involved in food formulations and processing.
Introduction to Food Additives
This module teaches the stability and sensory shelf life of food products containing food additives such as flavours and colorants. It covers safety and regulatory requirements under Singapore Food Regulations as well as in other countries.
This module focuses on the principles of analytical procedures as well as the advanced techniques used to provide information about the chemical composition, morphology and physical properties of food materials. Participants will perform experiments with various food materials, analysing data, and reporting their results.
This certificate equips participants with the skills to manage the planning, operations, and support of new food product development. Participants will be taught current trends in food biotechnology and other research and development advances; to apply in food innovation. Participants will also learn product evaluation methods such as sensory tests, and study consumer needs from market survey.
This module examines the consumer behaviour and equips participants with the fundamentals of consumer psychology. Participants will explore many social, cultural, and marketing factors that influence the selection of food products by consumers.
This module introduces the application of biotechnology and updates on the current processing technology trends and solutions to improve food quality and food supply. Participants will learn about the use of genetic engineering in foods as well as examine the processes of developing functional food products in the food industry.
This module provides an introduction to the commercialization of intellectual property (IP) and technologies associated with new product or ingredients development in food industry. It covers innovation leadership, intellectual property management and legislation, research and business development and commercialization strategies, regulations, and approval processes.
Applicants should possess one of the following combinations of qualification and work experience:
- 3 GCE ‘O’ Levels passes including English (Grade 1 to 7), Science (Grade 1 to 6) and 1 relevant subject (Grade 1 to 6) with at least 3 years of relevant work experience;
- NITEC (GPA 3.5 and above) with at least 2 years of relevant work experience;
- Higher NITEC with at least 1 year of relevant work experience;
- Relevant WSQ Diploma with at least 3 years of relevant work experience.
Applicants who do not meet the entry requirements may be considered for admission to the course based on evidence of at least 5 years of relevant working experience or supporting evidence of competency readiness. Suitable applicants who are shortlisted will have to go through an interview and/or entrance test. The Polytechnic reserves the right to shortlist and admit applicants.
|Fee Subsidy Eligibility
||Modular Certificate Net Fee
||Course Net Fee
|Workfare Training Support (WTS) Scheme
|40 years & above
|below 40 years old
Singapore Permanent Resident
|Fee Subsidy Eligibility
||Modular Certificate Net Fee
||Course Net Fee
Non Singapore Citizen/ Permanent Resident
|Modular Certificate Net Fee
||Course Net Fee
- Payment may be made using SkillsFuture Credit.
- All fees quoted are inclusive of GST.
- WTS: Workfare Training Support scheme for SCs 35 years and above with average gross income not exceeding $2,000.
Republic Polytechnic reserves the right to make changes to the course fee and application closing dates without prior notice. The commencement of each course is subject to sufficient number of participants.
All information is accurate at time of publishing.