Diploma in Applied Science (Nutrition and Food Science)


About the Course

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 and sustainable food production
  • 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  

Target Audience

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. 

What is so unique about the course?

Through this programme, participants will be equipped with essential skills and knowledge to support the food industry, and also gives them greater insights into taking better care of themselves and their family.

How often do I need to attend the course?

Lessons are conducted via Home-Based Learning (HBL), eLearning and onsite for practical and project lessons.
The course will commence in October 2022.

Days of Lessons Duration
2 to 3 week days  6:00 pm - 10:00 pm OR 
6.30 pm - 10:00 pm
(where necessary for practical or project lessons)
9:00 am - 1:00pm OR 
2:00 pm - 6:00 pm


What will I get out of this?

I found the contents of the modules applicable to my daily life. I’ve gained insights into food processes and quality control, giving me a greater appreciation of food products in the market. The nutrition and food science knowledge I’ve gained helped me better care for the diet and health of my loved ones.
Ms Astrid Kristianti
Diploma in Applied Science (Nutrition and Food Science), 2019 Graduate

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) Modules
Diet and Nutrition
  1. Principles of Human Nutrition (45 hours)
  2. Nutrition and Metabolism (45 hours)
  3. Nutrition through the Life Cycle (45 hours)
  4. Diet and Diseases (45 hours)
Food Science and Technology
  1. Food Chemistry (45 hours)
  2. Introduction to Food Additives (45 hours)
  3. Food Processing Technologies (45 hours)
  4. Introduction to Food Engineering (45 hours)
Food Safety and Security 
  1. Introduction to Food Microbiology (45 hours)
  2. Food Packaging (30 hours)
  3. Sustainable AgriFood production (45 hours)
  4. Food Quality Assurance (30 hours)
  5. Food Safety Management Systems (30 hours)
Applied Food Science and Analysis
  1. Applied Food Microbiology (60 hours)
  2. Food Analysis (60 hours)
  3. Food Biotechnology (60 hours)
Food Innovation and Development
  1. Consumer Behaviour (60 hours)
  2. Food Innovation (45 hours)
  3. Sensory Science (45 hours)
  4. Project Management in the Food Industry (30 hours)

Module Synopses 

1. Certificate in Diet and 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, meet the nutritional needs of specific age groups such as sports nutrition, pregnancy, and disease prevention.

Principles of Human Nutrition

This module will provide an overview of the macro and micronutrients relevant to human health, which includes the dietary sources, intake level and daily requirement of the major nutrients. Dietary guidelines in both local and global context will be discussed. Students will also be able to define nutrition strategies for special diets such as vegetarianism and sports nutrition. Students will also be introduced to concepts of Traditional Chinese Medicine and the effect of food processing on the nutrient values of foods.

Nutrition and Metabolism

This module aims to provide an understanding of the structure and metabolic biochemistry of the macronutrients (carbohydrate, protein, fat). Students will learn on the importance of various interconnected chemical reactions (metabolism) in the support of living processes. Molecular make-up and energetic requirement of living things will be discussed. Students will also understand the process of catalysis and the fundamental role that enzymes play in living systems. Concepts of bioavailability of compounds as well as food interactions will also be introduced.

Nutrition through the Life Cycle

This module will analyse the changing nutritional requirements and the dietary issues based on the physiological state of each stage during the life cycle. Students will be able to relate nutrient needs to developmental levels and plan diets which will adequately meet nutritional needs of the specific age groups, which include stages of pregnancy and lactation. The importance of environment, psychosocial situations and other factors to total nutrition and the development of eating habits will also be discussed. 

Diet and Diseases

In this module, students will learn about the implications of diet on health conditions and diet-associated chronic diseases. Students will also identify the role of key nutrients in the prevention and support of chronic diseases, such as cardiovascular disease, cancer and diabetes.

2. Certificate in Food Science and Technology

This certificate imparts participants with the basic knowledge in food science and technology. Participants will learn in-depth knowledge on chemistry-related principles in the food system and other food processing technologies associated with operation units in food manufacturing. A fundamental understanding of food engineering in the aspects of mass and heat transfer will also be covered.

Food Chemistry

This module is designed to reinforce and enhance the student’s knowledge of scientific concepts through the study of food compositions and other chemistry related principles in food systems.  An in-depth understanding of chemistry in major food components such as carbohydrates, proteins and amino acids, lipids and other biopolymers as it applies to foods will assist students with interest in developing food products, also to understand the basic concepts of microstructures in food systems as well as the chemical interactions involved in food formulations and processing.

Introduction to Food Additives

Common food additives are categorized into flavours, fragrances, colorants, functional nutrients, bioactive substances, emulsifiers and preservatives. Through this module, students will learn about both natural and synthetic food additives, their roles in food systems and safety considerations for use in Singapore and globally. An understanding of the desirable and undesirable properties of the food additives as well as the problems associated with the use of food additives provides an overview on factors contributing to the quality and values of the food products. This module studies the stability and sensory shelf life of food products containing food additives such as flavours and colorants. Safety and regulatory requirements under Singapore Food Regulations as well as in other countries will also be covered.

Food Processing Technologies

Food processing transforms raw food materials through a variety of cleaning, separation, size reduction, mixing, heating, cooling and packaging operations into high quality, nutritious products. 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). Processing methods of functional ingredients will be discussed.  Concepts that are relevant to the hygienic design of equipment used for processing, handling and storage of foods and application of common process control systems will also be introduced.

Introduction to Food Engineering

This module introduces concepts of most commonly used unit operations and a fundamental understanding of mass & energy balance as well as heat and mass transfer relevant to food processing. Key principles of engineering, such as system and material balances, and thermodynamics and energy balance will be covered. Students will also learn about the importance of thermal processing as well as the importance of equipment design in productivity enhancement. 

3. Certificate in Food Safety and Security

This certificate provides participants with the knowledge on the appropriate usage of food packaging in maintaining food quality as well as the ability to perform microbiological lab techniques as part of food quality and safety assessment in the food industry. Sustainable Agrifood production from farm to fork will also be covered. 

Introduction to Food Microbiology

In this module, an understanding of basic microbiology related to food spoilage and food poisoning microorganisms will be covered in the module. Students will learn how to identify 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. Students will also recognize the various considerations in the food safety control, particularly in fresh produce such as fruits and vegetables, poultry and seafood, dairy and other beverages. Through practical sessions, students will learn hands-on skillset in microbiological lab techniques. 

Food Packaging

In this module students will appreciate the importance of packaging to maintain food quality and to extend its shelf life. Students will be introduced to different types of packaging materials (glass, plastic, paper, metal) and their possible combinations for applications on various food and beverage products. Various packaging technologies (modified atmosphere packaging, active packaging, retort pouch, microwaveable packaging) will also be explored. Students will also understand the interactions between the food and packaging materials, e.g. corrosion, migration, leaching. Students will also be introduced to regulation governing usage of sustainable packaging.

Sustainable AgriFood Production

This module presents the basic nutritional needs for a healthy society, and analyses the flow of food and nutrition from primary production to consumers, and finally managing food waste. It covers the geographical requirements for agriculture, the effect of global climate change on arable space, the distribution networks that bring foods to consumers locally and globally, geo-political factors that can disrupt this flow, market penetration of new products, determination of pricing based on supply and demand, and the strategies to cope with mounting food waste. Importance of Sustainable Development Goals (SDGs) and the use of material and energy flow management will also be covered. 

Food Quality Assurance

This module emphasizes on the importance of ensuring quality assurance in all marketed food products by understanding the Singapore Food Regulations under Singapore Food Agency (SFA) and the implementation of food safety standards such as Sanitation Standard Operating Procedures (SSOP) and Good Manufacturing Practice (GMP) which are essential in food manufacturing. GMP requirements in personnel training, hygiene and cleanliness, building and facilities, warehousing, production control, machine and maintenance, laboratory and quality control and documentation will be covered. Students will also learn about the key areas in the food establishment inspection and conduct internal inspection as part of the compliance with the food standards.

Food Safety Management Systems

This module covers the preventive approach towards ensuring that the food is safe for consumption. To achieve the understanding of the food safety standards, students will learn how to plan, implement and maintain a HACCP system (e.g. SS583:2013/ SS444:2018) as well as the essential elements covered in the ISO 22000:2018 standard with appropriate control measures at all stages of food preparation. To equip students with the capability of implementing such food standards, methodologies to study and make cross references with the guidelines and requirements to integrate and harmonize various existing national and industry-based certifications will also be covered.


4. Certificate in Applied Food Science and Analysis 
This certificate focuses on the application of microorganisms and biotechnological technology in improving food quality and production. Participants will learn how to use suitable analytical methods to perform food analysis that meets quality and safety requirements cost-effectively.

Applied Food Microbiology

Applied food microbiology focus on the usage of microorganisms industrially in the production of fermented food through isolation, identification as well as characterisation of microorganisms used for fermentation. Role and significance of microbial inactivation, adaptation and environmental factors (i.e. pH, temperature) on growth and response of microorganisms in various environments will also be discussed. Emphasis will be placed on the production of foods by microbial fermentation including tempeh, beer, wine, bread, cheese, yoghurt, fish, vegetables, soy sauce and miso. Students will carry out hands-on session to produce fermented food. 

Food Analysis

Analytical chemical is the fundamental knowledge in food analysis for many purposes, including compliance with legal and labelling requirements, determination of nutritional value, detection of adulteration, and technical research. The 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. Practical sessions will equip students with experience in performing experiments with various food materials, analyzing data and reporting their results. In the module, students are exposed to different analytical techniques in chromatography, rheological studies, colorimetric analysis, moisture analysis, thermal analysis, immunoassay, electromagnetic radiation analysis, mass spectrometry and elemental analysis. Advances in the analytical instrumentation will be taught such as the applications of Thermogravimetric Analysis (TGA), Differential Scanning Calorimeter (DSC), Mass Spectrometry (MS), Fourier Transform Infrared (FTIR), Nuclear Magnetic Resonance (NMR), Atomic Absorption Spectroscopy (AAS) and Inductively Coupled Plasma Spectroscopy (ICP) in food analysis. At the end of the module, students will be able to critically evaluate and identify the most appropriate analytical methods for analyzing the intended properties of food products.

Food Biotechnology

This module introduces the application of biotechnology and updates on the current processing technology trends and solutions to improve food quality and food supply. Students 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. Through case studies, the module allows students to explore product innovations to harness consumer trends, particularly in formulation of functional food, fortification with micronutrients, study of nutrigenomics and substitution of processing steps for health benefits.


5. Certificate in Food Innovation and Development 
This certificate equips participants with the skills to manage the planning, operations, and support of new food product development. Participants will learn current trends in food biotechnology and other research and development advances, and apply them in food innovation and development. Participants will also learn about project management, product evaluation methods such as sensory tests, and study consumer needs from market survey. 

Consumer Behaviour

This module examines the consumer behavior and equips students with the fundamentals of consumer psychology. During this module students will explore many social, cultural and marketing factors that influence the selection of food products by consumers. Consumer research survey and product evaluation methods are the key enabling tools in the marketing strategies. It will help students understand why consumers behave the way they do and will help them develop food products based on this understanding. Case studies will cover the factors contributed to the changing consumer needs and preference especially in the area of nutritional and functional benefits, pleasures and conveniences. The differences in the food choice and habits, food marketing legislations and food health concerns in the South-East Asia will also be discussed.

Food Innovation

This module provides students with an overview to the commercialization of intellectual property (IP) and technologies associated with the new product or ingredients development in food industry. Topics for this module include innovation leadership, intellectual property management and legislation, research and business development and commercialization strategies, regulations, and approval processes. Specific topics pertaining to the management of a food business are also addressed. In this module, students will gain the practical approach in new product development and recognize the importance of sustainable innovation for food products. Students will be expected to work on a food development proposal. The scope of work includes study of the market products, develop and optimize the formulations and design product packaging in accordance to the specified regulatory requirements. Students will also be expected to consider the scalability of the product development from the stage of formulations to production as well as developing a prototype for market surveys.

Sensory Science

Students will learn the importance of human sensory perception and techniques use to examine the qualities of food product, thereby understanding the influence of sensory qualities on its success in the marketplace. Students will learn how to design and setup a sensory experiment through employment of appropriate sensory methods and crafting of appropriate questionnaire to statistical interpretation of sensory data through a series of hands-on practical session. 

Project Management in the Food Industry

In this module, students will learn the importance of project managements and how it is carried out at various unit level within an organization impacting the success of a business. Case examples faced by managers in the food industry will be shared and students will learn the usage and employment of appropriate project management tools to implement appropriate course of actions building an advantage in the food industry.

Commencement Date Duration Mode and Venue Schedule  Application Start and End Date 
October 2022 900 hours, 2.5 years Online Learning/Face-to-face at RP ACE@Woodlands. 

Weekdays 6/6.30pm - 10pm and Saturday 9am - 1pm OR 2pm - 6pm May - 29 July 2022

Application outcome will be released at least 3 weeks prior to course commencement

Application Closing Date: 29 July 2022
Applicants should possess one of the following combinations of qualification and work experience:
Qualification Requirement(s)

‘O’ Levels

• At least 3 ‘O’ Level passes in the following subjects:

- English Language (EL1 or EL2) Grade 1 – 7

- Any Science subject Grade 1 – 6

- Any 1 relevant subject subject Grade 1 – 6

• and at least 1 year relevant work experience

Higher Nitec

• GPA ≥ 2.0


• GPA ≥ 1.5 AND at least 1 year relevant work experience


• GPA ≥ 3.5


• GPA ≥ 3.0 AND at least 1 year relevant work experience

Higher Nitec in Technology/Services

• GPA ≥ 2.0 AND at least 1 year relevant work experience

Nitec in Technology/Services

• GPA ≥ 3.5 AND at least 1 year relevant work experience


• Relevant WSQ Advanced Certificate (or higher) AND at least 1 year relevant work experience AND Level 6 WSQ Workplace Literacy SOA and Workplace Numeracy SOA

Do not possess any of the above qualifications

• Applicants who do not meet the entry requirements may be considered for admission to the course based on evidence of at least 2 years of relevant working experience

Applicants who do not meet the entry requirements may be considered for admission to the course based on 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.

Singapore Citizen

Fee Subsidy Eligibility Modular Certificate Net Fee Course Net Fee
SME-sponsored $ 338.76 $ 1,693.80
40 years & above $ 327.42 $ 1,637.10
39 years old & below $ 500.76 $ 2,503.80

Singapore Permanent Resident

Fee Subsidy Eligibility Modular Certificate Net Fee Course Net Fee
Self-sponsored $ 1,348.20 $ 6,741.00
SME-sponsored $ 338.76 $ 1,693.80

Non Singapore Citizen/ Permanent Resident

Modular Certificate Net Fee Course Net Fee
$ 3,351.24 $ 16,756.20


  • Payment may be made using SkillsFuture Credit.
  • All fees quoted are inclusive of GST.
  • From 1 July 2020, Workfare Training Scheme (WTS) and fee subsidy under WTS will cease. WTS will be replaced by Workfare Skills Support Scheme (WSS). For more information on WSS, please refer to https://www.wsg.gov.sg/programmes-and-initiatives/workfare-skills-support-scheme-individuals.html.

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.


Last updated on 10 May 2022

Need more help?

If you are still unsure about which course to pursue, please contact our Academy for Continuing Education.  

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 a sufficient number of participants. All information is accurate at time of publishing.