WHAT YOU'LL STUDY

Thinking Critically about the UN SDGs (TCU)

This module aims to equip students with skills in critical and analytical thinking through the exploration of contemporary local and global issues, through the lens of Sustainable Development Goals (SDGs). Using information literacy skills, students will select a local issue connected to the SDGs, and look for relevant information on the issue. They will use a critical thinking framework to evaluate a diverse range of sources for their validity and reliability, and consider different perspectives on the issue before presenting their assigned stand, substantiated by reasons and evidence. This module also aims to enhance students’ knowledge and appreciation of local and global issues related to the 2030 global agenda, represented by the SDGs. Students will learn about the core principles of the SDGs and find out how the goals apply to their own lives, as well as to Singapore.

Collaboration in the Digital Age (CDA)

This module helps students to understand how to be an effective team player, according to the CATME model of team member effectiveness. Students will practise writing a team charter to set the team up for success. They will also be exposed to various digital collaboration tools and best practices, practise holding effective team meetings online and offline, and work on their interpersonal communication skills.

Effective Writing for the Workplace (EWW)

The module aims to equip students with effective written communication skills necessary for the workplace. At the end of the module, students should be able to demonstrate effective writing skills. They should be able to apply the principles of PAC (Purpose, Audience & Context) and 5 Cs of Communication (Complete, Clear, Concise, Courteous and Correct) to plan and craft effective business messages. In addition, students should be able to use effective visuals, employ appropriate language, follow standard format and conventions, and cite using the Harvard Style in their writing.

Persuasive Communication with Data Storytelling (PCDS)

This module aims to equip students with the baseline skills to craft compelling narratives using effective data storytelling techniques. Students will generate data visualisations, and apply narrative elements and persuasive delivery techniques to influence others or shape their perspectives. Upon completion of this module, students should demonstrate the competency in using persuasive communication to convince stakeholders intellectually and affectively to call them into action in tackling the Sustainable Development Goals (SDGs).

Problem Solving with Creative & Computational Thinking (PSCCT)

In this module, students will be equipped with baseline creative and computational thinking skills for problem solving. Students will learn about the value of focused & diffuse thinking, problem identification and analysis, creative thinking, and the four pillars of computational thinking in the problem-solving process. Students will apply these techniques to tackle wicked problems related to the Sustainable Development Goals (SDGs).

Biochemistry & Cell Biology

Provide essential knowledge in biochemistry and cell biology for the application in biomedical, food and biologics industry. Fundamental concepts in the Cell, biomolecules and energy will be introduced with real-world contexts to illustrate concepts taught and their applications.

Microbiology & Genetics

Provide essential knowledge of microbiology and genetics for the applications in biomedical, food and biologics industry. Fundamental concepts in Microbiology, genetics, evolution and inheritance will be introduced with hands on session to illustrate concepts taught and their applications.

Chemistry I

Upon completion of this module, students will develop an in-depth understanding of the electronic structure of atoms and its basis for the study of chemical bonding. Students will learn to apply the VSEPR model to visualise three dimensional structure of molecules and determine the possible types of interactions to explain the physical and chemical properties of matter. They will also learn the structure and bonding of matter and be able to predict trends in the properties of matter and its reaction. This will enable students to apply the fundamental ideas of conservations of matter and energy in stoichiometry and thermochemistry. The module also aims to equip students with the analytical and observation skills and techniques critical for working in a chemical laboratory by exposing them to a range of experimental techniques in the areas of titration, thermochemistry and qualitative inorganic analysis.

Chemistry II

Upon completion of this module, students will develop a basic understanding that changes in matter involved the study of its feasibility due to kinetics and thermodynamics consideration and extent of change. The qualitative and quantitative aspects of chemical kinetics are introduced to students and this will form the basis for the study of chemical equilibrium, including chemical equilibria in aqueous media involving acids and bases. Topics in organic chemistry will introduce students to basic concepts on how simple molecules can be constructed and applied to organic reaction transformations and functional group interconversion. This provides students the opportunity to apply their knowledge on structure and bonding to understand the structure and reactivity of organic molecules. The module also aims to equip students with the analytical and observation skills critical for working in a chemical laboratory by exposing them to a range of experimental skills and techniques in the areas of reaction kinetics, simple organic synthesis and purification and qualitative organic analysis.

Instrumental Analysis

Provides basic practical laboratory skills and theoretical knowledge to analyse the contents of chemical compounds using various forms of spectroscopy and chromatography. Sampling and solvent extraction used in analyses are also covered in this module.

Chemical Safety and Biosafety

This module aims to provide learners with knowledge and skills on risk assessment, handling of biohazardous materials and chemicals, decontamination, storage and disposal of biohazardous waste and chemical waste. Laboratory design, standard safe practices, containment equipment and personal protective equipment appropriate for each biosafety level and routes of transmission of biological agents in laboratories are covered.

Chemistry & its Applications

This module aims to provide students with an overview as well as insights into the applications of chemistry in day-to-day life, covering products and applications related to perfumery, cosmetics and material sciences with an overview of sustainability issues. Designed as an active learning module, students will explore and relate fundamental scientific principles to practices in the various industries.

Introductory Food Science

This module aims to provide students with an overview to the role of food science and technology in providing safe, sustainable and quality food products, from farm to fork, locally and globally. Students will examine various foods and their technologies, such as cereal science, beverage science, meat science and dairy science. Upon completion of this module, students will also be able to understand and apply basic processing principles such as unit conversions, material balance and liquid transport for the design and management of various stages of processing relating to these food science topics.

Basic Mathematics

Equips students with basic mathematical knowledge and skills in algebra, trigonometry and calculus to enable them to understand and solve engineering problems encountered in their course of studies. It also serves as a foundation for further mathematics in the subsequent modules. Students also learn how to use mathematical software.

Engineering Mathematics

Equips students with the necessary mathematical knowledge and skills to solve problems encountered in their course of study. It also serves as a foundation for more advanced mathematics in the second year. Topics include trigonometry, determinants, matrices, complex numbers and calculus.

Education and Career Guidance

This module aims to help students discover their strengths, values and interests. It also supports students in making informed educational and career choices to achieve their career aspirations.

Elective 1

Sustainable Innovation Project (SIP)

This module, tapping on what students have learnt in the Common Core Curriculum, aims to equip students with a Design Thinking mindset to create an innovative solution to tackle local societal issues mapped to the Sustainable Development Goals (SDGs). Students collaborate in multi-disciplinary groups to apply design thinking method and tools backed by research and qualitative data, to create sustainable and innovative prototype solutions for real-life issues faced by a local user in need. In the process, they develop a better understanding of themselves, and empathy for a local user in need. They will also be able to apply their teamwork skills in the course of their sustainable innovation project, and communication skills in the presentation of the project.

Data Fluency (DF)

In this module, students will be equipped with the baseline skills in using data to gain insights into the Sustainable Development Goals (SDGs). These skills are related to the data-handling processes such as formulating data-based questions, pre-processing data and analyzing data using numerical and graphical summaries. Upon the completion of this module, students should demonstrate the competency in using data to examine one aspect of an SDG and/or generate some insights to support one theoretical solution to an SDG.

AI and Its Impact (AII)

This module aims to equip students with a very broad overview of Artificial Intelligence, and its societal and ethical impacts in modern society. Students will build a simple AI model with online tools and discuss how to promote good ethics in AI. Upon the completion of this module, students should demonstrate the competency of using AI to address their chosen Sustainable Development Goal (SDG).

Chemistry III

Provides students with the fundamentals of organic synthesis and reaction mechanisms. Topics include stereochemistry, chemical kinetics, substitution, addition and elimination reactions.

Food Chemistry

Provides a unified picture of food from a chemical standpoint. The primary emphasis is on the composition of foods and the changes when they are subjected to processing. At the end of the module, the students will have competence to comprehension level in basic food biochemistry viz. water, carbohydrates, lipids, proteins and enzymes sufficient for them to tackle other subjects in Food Science and Technology in the subsequent modules.

Food Microbiology

Aims to reinforce the students' understanding of the microbial world. This module will emphasise on the students' practical skills in the areas of new foodborne pathogenic microorganisms. The students will be taught on the improved methods for detecting and enumerating foodborne microorganisms and spoilage microorganisms. This will enable them to acquire and develop a full appreciation of the microbiological techniques which will enable them to take on responsibility in maintaining the quality and safety of our foods.

Food Ingredients

To feed an ever growing world population, food need to be mass produced in manufacturing facilities. In order to preserve their sensory appeals, specific food ingredients or additives must be included. Students will learn about the knowledge and functions of various ingredients used in processed foods. They will also learn the technique of applying these ingredients in the laboratory setting.

Food Process Engineering

Aims to prepare students for the large scale production of foods in order to extend the shelf life and add value to raw materials. Students will learn the fundamental principles and engineering concepts needed in the separation and purification operations in the food processing industry. This module builds on the earlier Food Processing knowledge and provides the foundation for Process Design and Implementation in which separation and purification processes are needed in the production process design of any given food product.

Food Safety and Quality Management

When food is processed on a large scale, there are many instances where safety may be compromised and consequently their consumption may adversely affect the health and safety of the consumer. The knowledge and understanding of food safety, quality and quality systems as well as legislation thus become important to anyone working in food processing and production. At the end of the module, students will would have a good overview of the standards and legislations relating to the quality and safety of the ingredients, processing systems and equipment as well as the packaging and sale of the food product to ensure safe consumption and customer satisfaction.

Food Preservation

Food is susceptible to deterioration and spoilage due to the deleterious effects of natural enzymes, microorganisms, pests and the environment (e.g. temperature, air and humidity). Food spoilage can be reduced or prevented by employing certain preservation methods to stabilise and preserve its quality and safety. It is therefore the aim of this module to provide students with the knowledge and understanding of how foods can be preserved through these means. Students will learn the basic hands-on skills to operate commonly used food preservation equipment. Students will also learn to be safety conscious when working with the various food processing equipment.

Nutrition

Provides students with a basic understanding of the science of nutrition and the importance of nutritional adequacy and balance for optimal growth and health. The dietary sources of the major nutrients, their digestion, absorption, and metabolism will be covered. Students will learn the functions of nutrients, deficiencies and excesses and their effects on health.

Food Product Development & Packaging

This module aims to develop students’ expertise in designing, developing and evaluating new food products with the adoption of design thinking. Students will learn various affective methods of assessing sensory properties of food and use statistical method to analyse the sensory data. Different packaging materials and techniques will also be covered. With a sound understanding in food product development, sensory analysis and packaging technologies, students will apply their knowledge and skills to develop food products for consumer acceptability.

Statistics

Elective 2

Personal Branding and Career Agility (PBCA)

In this module, students will be equipped with the requisite skill sets, knowledge and tools that will give them an early start on the process of kick-starting their career. Through the Self-Directed Learning Approach, student-centric engagement, curated resources (e.g., CareersFinder, LinkedIn Learning, and more) and curriculum co-developed by industry partners, students will begin their journey into the world of work.

Project

This modules enables the application and integration of the knowledge and skills acquired throughout the course to solve practical problems involving food product design and development, shelf life study, food analysis, packaging and food processing. Students work in small groups under the supervision of a lecturer. Student will be assessed on their ability to carry out a research project and interpersonal skills.

Internship Programme

Internship is a form of experiential learning that integrates knowledge and theory learned in the classroom with practical application and skills development in a professional setting. The internship aims to give students the opportunities to apply the knowledge, skills and competencies related to food science and technology. It enables students to develop technical skills and gain working experience in the industries/ companies. In addition, students will also develop values and attitudes in the aspects of work performance, communication, problem solving skills, and responsibility, work and time management.

Elective 3