Diploma in Applied Science (Nutrition and Food Science)

Principles of Human Nutrition

This module provides an essential overview of macro and micronutrients vital to human health, covering their dietary sources, recommended intake levels, and daily requirements. Students will gain a deep understanding of the major nutrients and their physiological roles.

A key component of the course involves the critical analysis of dietary guidelines in both local and global contexts, providing students with the knowledge to assess and compare international and regional recommendations for healthy eating. This foundational knowledge is crucial for developing sound nutritional strategies across diverse populations.

To broaden the students' perspective, the course also introduces the concepts of nutrition within Traditional Chinese Medicine (TCM) and examines the significant effects of food processing on the nutrient values and bioavailability of foods. 

Nutrition and Metabolism

This module provides a fundamental understanding of the structure and metabolic biochemistry of the macronutrients: carbohydrates, proteins, and fats. Students will delve into the essential, interconnected chemical reactions (metabolism) that sustain living processes.

The course will cover the molecular makeup of living things, examining how energy is acquired and utilized to meet the energetic requirements of biological systems. A core focus will be placed on the process of catalysis and the fundamental, critical role that enzymes play in regulating virtually all biochemical reactions within living organisms.

Beyond the core biochemical pathways, students will be introduced to the important practical concepts of bioavailability of compounds. 

Nutrition through the Life Cycle

This module provides a comprehensive analysis of the changing nutritional requirements and associated dietary issues across the entire human life cycle. Students will learn how to relate specific nutrient needs to different developmental stages, including critical periods such as pregnancy and lactation.

The course covers the physiological state of each age group, enabling students to accurately plan diets that adequately meet the unique nutritional needs of infants, children, adolescents, adults, and seniors.

Furthermore, the module discusses the crucial influence of environment, psychosocial situations, and other non-physiological factors on total nutrition and the establishment of lifelong eating habits. Understanding these broader determinants allows students to develop holistic and effective nutritional strategies. 

Diet and Diseases

This module focuses on the profound implications of diet on health conditions and the development of diet-associated chronic diseases. Students will analyze the relationship between dietary patterns and major public health concerns, including cardiovascular disease, cancer, and diabetes.

The core objective is to identify and articulate the specific roles of key nutrients—both individually and in combination—in the prevention and dietary support of these chronic illnesses. Students will gain the knowledge necessary to understand how nutrition can be used as a tool for disease management and risk reduction. 

Food Chemistry

This module is designed to reinforce and enhance students' knowledge of scientific concepts through the in-depth study of food compositions and related chemistry principles governing food systems. Students will gain a deep understanding of the chemistry of major food components, and other biopolymers, and how these components behave within food.

The module focuses on applying these principles to understand the basic concepts of microstructures in food systems and the complex chemical interactions involved during food formulation and processing. 

Introduction to Food Additives

This module covers both natural and synthetic food additives, their categorization, and their vital roles in modern food systems. Students will gain an in-depth understanding of the function of common categories, including flavors, fragrances, colorants, emulsifiers, functional nutrients, bioactive substances, and preservatives.

The course analyzes the desirable and undesirable properties of these additives, examining the problems associated with their use and how they contribute to the overall quality and value of food products. A major emphasis is placed on safety considerations and regulatory requirements, both within the Singapore Food Regulations (SFA) and in key global markets. 

Introduction to Food Engineering

This module introduces students to the fundamental concepts of unit operations and core engineering principles critical to modern food processing. A key focus is placed on understanding mass and energy balance, as well as the mechanisms of heat and mass transfer as they apply specifically to food systems.

Students will learn about essential engineering principles, including system and material balances, and the application of thermodynamics and energy balance calculations, which are vital for efficient process design and control.

Furthermore, the module covers the significance of thermal processing for food preservation and safety, analyzing how heat application impacts quality and shelf life. Students will also learn about the importance of equipment design in optimizing efficiency and enhancing overall productivity in food manufacturing facilities. 

Food Processing Technologies

This module offers basic knowledge of the diverse food processing unit operations that transform raw materials into high-quality, nutritious products. Students will gain a foundational understanding of various preservation techniques, and how they are used to ensure food safety and extend shelf life. Additionally, the module will discuss processing methods specifically used for isolating or enhancing functional ingredients.

The course also introduces crucial concepts related to the hygienic design of equipment used for processing, handling, and storage of foods, emphasizing sanitation and preventing contamination. Students will learn about the application of common process control systems and automation used to maintain consistency and efficiency in large-scale food manufacturing. 

Introduction to Food Microbiology

This module provides a crucial understanding of basic food microbiology, focusing on microorganisms responsible for food spoilage and food poisoning. Students will learn to accurately identify important pathogens and spoilage microorganisms commonly found in food systems. A key focus is placed on understanding the conditions (such as temperature, pH, and water activity) that either promote their growth or, conversely, lead to their inactivation, killing, or rendering harmless. This knowledge is foundational for effective food preservation and safety.

Furthermore, students will recognize the various necessary considerations for comprehensive food safety control across different food groups. Specific attention is given to microbiological risks and control strategies. Through hands-on practical sessions, students will gain essential microbiological lab techniques.

Food Packaging

This module provides some key understanding of the importance of food packaging in maintaining food quality, ensuring safety, and extending a product's shelf life. Students will be introduced to the fundamental properties and applications of different packaging materials, and how their combinations are strategically chosen for various food and beverage products.

The course will explore advanced packaging technologies, such as Modified Atmosphere Packaging (MAP), active packaging, retort pouches, and microwaveable packaging, detailing how each technology interacts with the product to preserve freshness and functionality.

Interactions between food and packaging materials, including corrosion, migration of substances, and leaching, which can affect both product safety and quality will be examined. Students will be introduced to the necessary regulations governing the usage and adoption of sustainable packaging solutions in the industry. 

Sustainable AgriFood production

This module provides analysis of the basic nutritional needs required for a healthy global society and examines the entire flow of food and nutrition, from primary production to the final stage of food waste management. Students will explore the geographical requirements for agriculture, the critical effect of global climate change on arable land, and the complex distribution networks that deliver food locally and globally.

The course also addresses unpredictable factors that can disrupt this supply, such as geopolitical factors, and analyzes key market dynamics like the penetration of new products and the determination of pricing based on supply and demand. Focus is placed on the vital role of Sustainable Development Goals (SDGs) in shaping future food systems. 

Food Quality Assurance

This module emphasizes the importance of ensuring quality assurance (QA) for all marketed food products through understanding legal and industry standards. A core focus is placed on the implementation of essential food safety standards required in food manufacturing, specifically Sanitation Standard Operating Procedures (SSOP) and Good Manufacturing Practice (GMP).

The module extensively covers all critical aspects of GMP requirements, including personnel training, hygiene and cleanliness, appropriate building and facilities design, warehousing, production and process control, equipment maintenance, and rigorous laboratory and quality control procedures, alongside proper documentation.

Students will also learn about the key areas involved in food establishment inspection and will gain practical experience by conducting internal inspections to ensure full compliance with established food standards, preparing them to uphold the highest levels of safety and quality in a food business.

Food Safety Management Systems

This module focuses on a preventive approach to ensure that all marketed food is safe for consumption. Students will learn how to plan, implement, and maintain a comprehensive Hazard Analysis and Critical Control Point (HACCP) system, referencing national standards like SS583:2013 or SS444:2018.

The course also covers the essential elements of the internationally recognized ISO 22000:2018 standard, emphasizing the establishment of appropriate control measures at every stage of food preparation and processing.

Food Analysis

This module offers comprehensive training in the fundamental principles and advanced techniques of analytical chemistry specifically applied to food. Understanding the chemical composition, morphology, and physical properties of food is crucial for meeting legal and labelling requirements, determining nutritional value, ensuring food safety by detecting adulteration, and supporting technical research and development.

Students will be exposed to a wide array of key analytical techniques, including chromatography, mass spectrometry (MS), rheological studies, colorimetric analysis, moisture and thermal analysis (TGA, DSC), immunoassay, and various spectroscopic methods (FTIR, NMR, AAS, ICP). This integrated approach provides a robust foundation in modern food analysis.

The course emphasizes practical application, with hands-on sessions designed to equip students with direct experience in performing experiments on various food materials. You will learn to operate and understand the applications of advanced instrumentation like Thermogravimetric Analysis (TGA), Differential Scanning Calorimetry (DSC), Fourier Transform Infrared (FTIR), and Atomic Absorption Spectroscopy (AAS).

By the end of the module, students will not only be proficient in analyzing data and reporting results but will also possess the critical ability to evaluate and identify the most appropriate and efficient analytical methods for assessing the intended quality and properties of any food product.

Food Biotechnology

This module explores the applications of biotechnology and introduces updates on current processing technology trends designed to enhance food quality and optimize the global food supply. Students will gain foundational knowledge in the strategic use of genetic engineering in food systems and critically examine the industrial processes involved in developing high-value food products.

Upon completion, students will be equipped to harness modern solutions and technologies to meet market demands for healthier, higher-quality food products.

Applied Food Microbiology

This module focuses on Applied Food Microbiology, emphasizing the industrial use of microorganisms for the production of fermented foods. Students will explore the core processes of isolation, identification, and characterization of key microbial strains used in fermentation.

The course also thoroughly discusses the critical role of microbial adaptation, along with how environmental factors (such as pH and temperature) influence the growth, survival, and response of microorganisms in diverse food environments. Understanding these factors is essential for maintaining product quality and safety.

The module emphasizes the practical production of a wide variety of foods through microbial fermentation. To solidify theoretical knowledge, students will participate in hands-on practical sessions where they will carry out the necessary steps to produce their own fermented food. 

Food Innovation

This module provides a comprehensive overview of the commercialization of intellectual property (IP) and technologies essential for developing new food products or ingredients in the food industry. Students will gain insight into key business and strategic topics, including innovation leadership, effective intellectual property management and legislation, market-focused research and business development, and developing robust commercialization strategies.

The course will also address specific regulations, approval processes, and broader management considerations vital for operating a successful food business. The focus is on a practical, hands-on approach to new product development (NPD) and recognizing the importance of sustainable innovation. Students will apply their knowledge by working on a food development proposal.

This project requires studying existing market products, developing and optimizing formulations, designing product packaging in compliance with regulatory requirements, and considering the scalability from formulation to production. Ultimately, students will develop a functional prototype for market surveys, gaining real-world experience in bringing a food concept from the lab bench to the marketplace.

Sensory Science

This module focuses on the crucial role of human sensory perception and the techniques used to scientifically examine the qualities of food products. Students will learn how sensory qualities—including taste, aroma, texture, and appearance—fundamentally influence a product's success and acceptance in the marketplace. The course covers the complete process of sensory evaluation, from research design and execution to data interpretation.

Students will gain practical skills through a series of hands-on sessions, learning how to design and set up a sensory experiment using appropriate sensory methods (such as discrimination, descriptive, or affective testing). This includes crafting an appropriate questionnaire, conducting the experiment, and performing the statistical interpretation of sensory data. 

Consumer Behaviour

This module provides a critical examination of consumer behavior and equips students with the fundamentals of consumer psychology specifically in relation to food products. Students will explore the myriad of social, cultural, and marketing factors that profoundly influence how consumers select and purchase food items.

Practical tools like consumer research surveys and product evaluation methods as enabling strategies for successful food marketing and product development. Understanding why consumers behave as they do is essential for developing successful food products tailored to market needs.

Through engaging case studies, students will analyze the factors contributing to evolving consumer needs and preferences, particularly the growing demand for nutritional and functional benefits, pleasure, and convenience. The module also provides vital regional context by discussing the unique differences in food choices, habits, food marketing legislation, and emerging food health concerns across South-East Asia. 

Project Management in the Food Industry

This module emphasizes the critical importance of project management and how its principles are applied at various unit levels within an organization to directly influence business success. Students will gain practical insights into the systematic execution of projects, from initiation to closure. 

Students will be equipped with the knowledge and skills to effectively use and employ appropriate project management tools and methodologies.