FST LEVEL 5000 MODULE INFORMATION

 


FST5199 MSc Research Project (12MCs)
Workload: 0-0-0-40-0

This is a compulsory module for students taking the pathway towards MSc in Food Science and Nutrition programme. Students will work on research and development projects in relation to food science and nutrition under the supervision of faculty members, sometimes in partnership with industry collaborators. Students gain hands-on laboratory and/or practical skills of R & D as well as scientific writing skills. There will be a written report and an oral examination.

FST5201 Rheology and Textural Properties of Biomaterials (4MCs)
Workload: 2-1-3-3-3

Upon successful completion of the module, the student shall be able to: 1) understand and describe the major principles and types of rheology; and 2) how these can be applied to give the required structure, texture and viscosity in a processed biomaterials. Major topics covered include viscosity of Newtonian and non-Newtonian fluids, viscoelastic properties of weak and strong gels, transient responses of a wide range of food and pharmaceutical products, and theoretical/empirical modelling of mechanical properties.

FST 5202 Advanced Food Fermentation (4MCs)
Workload: 2-1-0-3-4

This module provides in-depth coverage of food fermentation. Particular emphasis is given to the microbiology and chemistry of fermentation, physiology and metabolism of lactic acid bacteria, yeasts and moulds, using selected food fermentations as examples. Major topics include microbiology and starter cultures of selected fermented foods, chemistry and flavour of selected fermented foods, alcoholic and non-alcoholic fermentations by yeasts, lactic acid bacterial fermentations and fungal fermentations, health implications of selected fermented foods.

FST 5203 Advanced Food Microbiology and Safety (4MCs)
Workload: 2-1-0-3-4

This module provides a specialized case study of food poisoning outbreaks caused by food-borne pathogens, Topics covered includes methods used in tracing origins, the investigation of etiological agents, and preventive measures. Advanced concepts in food microbiology related to prevention of food-borne disease will also be covered.

FST5205 Frontier of Food Processing and Engineering (4MCs)
Workload: 2-1-0-2-5

This module introduces students the current food processing and engineering knowledge, including organic food processing, reaction kinetics and shelf-life prediction, alternative ingredient development, application of nanotechnology in food processing, sustainable aquatic food processing, minimal processing of fruit and vegetables, nonthermal processing technologies, innovative thermal processing technologies, life cycle analysis of processed foods, emerging trends in food processing, experimental design and data analysis for food processes, food process control and automation.

FST 5225 Advanced Current Topics in Food Science (4MCs)
Workload: 2-1-0-4-3

This graduate level module will be an in-depth study of a selected advanced Food Science and Technology topic. The topics may vary from year to year depending on the interests and availability of staff.

FST5226 Advanced Current Topics in Food Science II (4MCs)
Workload: 2-1-0-4-3

This graduate level module will be an in-depth study of a selected advanced topic in Food Science and Technology. The topic may vary from year to year depending on the interests and availability of staff offering the module.

FST5227 Advanced Current Topics in Food Science III (4MCs)
Workload: 2-1-0-4-3

This graduate level module will be an in-depth study of a selected advanced topic in Food Science and Technology. The topic may vary from year to year depending on the interests and availability of staff offering the module.

FST5301 Evidence Based Functional Foods (4MCs)
Workload: 2-1-0-4-3

This module covers the isolation, structural elucidation, and chemical and biological activity of the bioactive constituents used in functional foods and nutraceuticals. The effective R and D method leading to evidence-based functional food will be critically evaluated and discussed with specific topics related to foods for health maintenance / improvement by reducing the risk factors of chronic diseases such as type II diabetes, cardiovascular diseases, cancer, neurodegeneration, and ageing process. The safety, global regulatory issues, health claims, and marketing challenges of these products will be discussed.

FST5302 Food, Nutrition and Health (4MCs)
Workload: 2-1-0-3-4

Food Science and Technology has been instrumental in the advancement and production of safe and nutritious food and food products. While food is essential for life, the influence of food composition on health include not only macro- and micro-nutrients but also other components such as flavonoids, sweeteners and additives. This module is targeted at students who do not have a background in
nutrition but currently work, or plan to work, in the food industry. The module will offer an overview on the roles and controversies surrounding different food components in health and diseases and also provide students with practical knowledge on the impact of food processing on the nutritional value of the final food product.

FST5303 Modern Human Nutrition (4MCs)
Workload: 2-1-0-3-4

Good health maintenance and effective prevention of chronic diseases through nutrition are complex and multifactorial. Using chronic diseases and their comorbidities as primary examples, this module will inform students on the scientific basis which underlie new dietary strategies to manage health and diseases. The interplay between an individual’s genetic makeup, microbiome and nuero-physiological state with the diet will be investigated and their impact on our general health and susceptibility to
diseases at the population and individual level will be discussed. Other emerging topics in advanced nutritional research eg. chrono-nutrition, dietary restriction and design of personalized foods and diets will also be covered.

 

Workload:

 A-B-C-D-E

A: no. of lecture hours per week 
B: no. of tutorial hours per week 
C: no. of laboratory hours per week 
D: no. of hours for projects, assignments, fieldwork etc per week 
E: no. of hours for preparatory work by a student per week

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