Course Structure for FST Major

Course Structure for Primary major in FST students matriculated in AY2017-18 onwards

 

Level

 

Module

Essential/Elective/

Recommended

MC

Sem I

Sem II

Sem IV

Level 1

FST 1101
Science and Technology of Foods
Essential
4
X
 
FST 1103
Fundamentals of Food Engineering
Essential
4
X
 
CM 1501
Organic Chemistry for Engineers
Essential
4
X
 
CM 1191
Experiments in Chemistry 1
Essential
4
 
X
 
LSM 1106
Molecular Cell Biology
Essential
4
X
 
ST 1232
Statistics For Life Sciences
Essential
4
X
 

^For students without H2/A level equivalent Biology, you must pass LSM 1301 General Biology.

Level 2

FST 2102B Chemistry of Food Components Essential 4 X    
FST 2106
Post Harvest Food Processing
Essential
4
 
X
 
FST 2107 Food Analysis and Lab Essential 4   X  
FST 2108 Food Safety Assurance Essential 4   X  
LSM 2211
Metabolism and Regulation
Essential
4
X
 
The following modules can only be counted as unrestrictive elective module.
FST 2201*
Introduction to Human Nutrition
Elective
4
X
 
FST 2202*
Food Commodities in Costa Rica
Elective
6
X
FST 2203* Food Commodities in Indonesia Elective 4     X
FST 2204* Seafood Supply Chains in Japan and Singapore Elective 4     X
FST 2288*
Basic UROPS in Food Science & Technology I
Elective
4
X
X
 
FST 2289*
Basic UROPS in Food Science & Technology II
Elective
4
X
X
 

Level 3

FST 3101
Food Microbiology & Fermentation
Essential
4
X
 
FST 3103
Advanced Food Engineering
Essential
4
X
 
FST 3105 Food Product Development and Packaging Essential 4 X    
FST 3106 Sensory and Flavour Science Essential 4 X    
FST 3181
Professional Placement Programme in Food Science & Technology
Essential
12
X
 
Choose at least 4MCs of the following elective modules counting towards major requirement.
FST 3201
Independent Study in Food Science and Technology
Elective
4
X
 
FST 3202
Nutrition and Disease Prevention
Elective
4
X
 
FST 3203
Vitamins & Minerals in Health & Diseases
Elective
4
 
FST 3288*
Advanced UROPS in Food Science & Technology I
Elective
4
X
X
 
CM 3242 Instrumental Analysis II Elective 4 X    
CM3267 Computational Thinking and Programming in Chemistry Elective 4   X  
DSC 3202
Purchasing & Materials Management
Elective
4 X
 
The following module can only be counted as unrestrictive elective module.
FST 3289*
Advanced UROPS in Food Science & Technology II
Elective
4
X
X  

Level 4/ 5

FST 4199#
Honours Project in Food Science & Technology
Essential
16
X
X
 
FST4299# Applied Project in FST Essential 16 X X  
FST 4102
Advanced Food Processing Technologies
Essential
4
X
 
FST 4103
Food Colloids and Components Science
Essential
4
 
X
 
Choose at least 8MCs from the following elective modules counting towards major requirement.
FST 4201 Current Topics in Food Science and Technology Elective 4      
FST 4202
Nutritional Biochemistry
Elective
4
X
 
FST 4203 Food Forensics Elective 4      
FST 5202
Advanced Food Fermentation
Elective
4
 
X
 
FST 5203
Advanced Food Microbiology and Safety
Elective
4
 
X
 
FST 5225
Advanced Current Topics in Food Science I
Elective
4
X
   
FST5226 Advanced Current Topics in Food Sience II Elective 4   X  
FST5227 Advanced Current Topics in Food Science III Elective 4 X    
FST 5301
Evidence-based Functional Foods
Elective
4
  X  
FST5303 Modern Human Nutrition Elective 4   X  
CM 4241
Trace Analysis
Elective
4
X
 
CM 4242
Advanced Analytical Techniques
Elective
4
X
 
CM 4267 Current Topics in Analytical Techniques Elective 4      
CM 5241
Modern Analytical Techniques
Elective
4
X
 

 

# For students matriculated in AY2015/16 onwards, you can take either FST4199 or FST4299 to fulfil the major requirements for the B.Sc. (Hons) degree in FST.

Note: The department recommends that students read the following modules (which may be used to fulfill University Breadth Requirements or Unrestrictive Elective modules)

MKT1003/ MKT1705 Principles of Marketing

DSC2006/

DAO2703

Operations Management/

Operations and Technology Management

DSC3218/
DOS3712

Physical Distribution Management

 

The following module can only be counted as unrestrictive elective module.

FST 2201* Introduction to Human Nutrition
FST 2202* Food Commodities in Costa Rica
FST2203* Food Commodities in Indonesia
FST2204* Seafood Supply Chains in Japan and Singapore

*Faculty requirements of 4 MCs and 8MCs [required for the B.Sc. and B.Sc. (Hons.) programmes respectively] are fulfilled through the reading of ST 1232/CM/LSM modules within the major

Students undertaking the B.Sc. and B.Sc (hons) programmes are required to fulfil the remaining 12 MCs of faculty requirements as such:

  1. 4MCs from Professional Placement programme, remaining 8MCs counted as Unrestrictive Electives (UE)
  2. 4MCs from any one of the following subject groups: Computing Sciences, Physical Sciences and 'Multidisciplinary & Interdisciplinary Sciences';
    but not from the following subject groups Chemical Science, Life Sciences and Mathematical & Statistical Sciences

 

Course Structure for Second Major in Food Science students matriculated in AY2017-18 onwards

Students have to fulfil the requirements by reading twelve modules (48MCs)

 

Level

 

Module

Essential/Elective/

Recommended

MC

Sem I

Sem II

Sem IV

Level 1

FST 1101
Science and Technology of Foods
Essential
4
X
 
CM 1501*
Organic Chemistry for Engineers
Essential
4
X
 
CM 1191
Experiments in Chemistry 1
Essential
4
X
X
 
LSM 1106
Molecular Cell Biology
Essential
4
X
 

Level 2

FST 2102B Chemistry of Food Components Essential 4 X    
FST 2108 Food Safety Assurance Essential 4   X  
FST 2201
Introduction to Human Nutrition
Essential
4
X
 
LSM 2211
Metabolism and Regulations
Essential
4
X
 

Level 3

FST 3106 Sensory and Flavour Science Essential 4 X    
FST 3202
Nutrition and Disease Prevention
Essential
4
X
 
Choose any two of the following
CM 3242 Instrumental Analysis II Elective 4 X    
CM 3201
Principles of Chemical Processes
Elective
4  
X
 
CM3291

Advanced Experiment in Inorganic and Organic Chemistry

Elective 4 X X  
CM3292
Advanced Experiments in Analytical and Physical Chemistry
Elective
4
X
X  

 

* Note: A precluding module to CM1501 (e.g. CM1121 and CM1401) may be used to fulfil the second major requirements in lieu of CM1501.

For fulfilment of Chemistry as 1st Major, please refer to here

Course Structure for FST Major students matriculated in AY2016-17

 

Level

 

Module

Essential/Elective/

Recommended

MC

Sem I

Sem II

Sem IV

Level 1

FST 1101
Science and Technology of Foods
Essential
4
X
 
FST 1103
Fundamentals of Food Engineering
Essential
4
X
 
CM 1501
Organic Chemistry for Engineers
Essential
4
X
 
CM 1191
Experiments in Chemistry 1
Essential
4
 
X
 
LSM 1106
Molecular Cell Biology
Essential
4
X
 
ST 1232
Statistics For Life Sciences
Essential
4
X
 

^For students without H2/A level equivalent Biology, you must pass LSM 1301 General Biology.

Level 2

FST 2102B Chemistry of Food Components Essential 4 X    
FST 2106
Post Harvest Food Processing
Essential
4
 
X
 
FST 2107 Food Analysis Lab Essential 4   X  
FST 2108 Food Safety Assurance Essential 4   X  
LSM 2101
Metabolism and Regulation
Essential
4
X
 
LSM 2191
Laboratory Techniques in Life Sciences
Essential
4
X
 
The following modules can only be counted as unrestrictive elective module.
FST 2201*
Introduction to Human Nutrition
Elective
4
X
 
FST 2202*
Food Commodities in Costa Rica
Elective
6
X
FST 2203* Food Commodities in Indonesia Elective 4     X
FST 2204* Seafood Supply Chains in Japan and Singapore Elective 4     X
FST 2288*
Basic UROPS in Food Science & Technology I
Elective
4
X
X
 
FST 2289*
Basic UROPS in Food Science & Technology II
Elective
4
X
X
 

Level 3

FST 3101
Food Microbiology & Fermentation
Essential
4
X
 
FST 3103
Advanced Food Engineering
Essential
4
X
 
FST 3105 Food Product Development and Packaging Essential 4 X    
FST 3106 Sensory and Flavour Science Essential 4 X    
FST 3181
Professional Placement Programme in Food Science & Technology
Essential
12
X
 
Choose at least 4MCs of the following elective modules counting towards major requirement.
FST 3201
Independent Study in Food Science and Technology
Elective
4
X
 
FST 3202
Nutrition and Disease Prevention
Elective
4
X
 
FST 3203
Vitamins & Minerals in Health & Diseases
Elective
4
 
FST 3288*
Advanced UROPS in Food Science & Technology I
Elective
4
X
X
 
CM 3242 Instrumental Analysis II Elective 4 X    
DSC 3202
Purchasing & Materials Management
Elective
4 X
 
The following module can only be counted as unrestrictive elective module.
FST 3289*
Advanced UROPS in Food Science & Technology II
Elective
4
X
X  

Level 4/ 5

FST 4199
Honours Project in Food Science & Technology
Essential
16
X
X
 
FST4299# Applied Project in Food Science & Technology Essential 16 X X  
FST 4102
Advanced Food Processing Technologies
Essential
4
X
 
FST 4103
Food Colloids and Components Science
Essential
4
 
X
 

# For students matriculated in AY2015/16 onwards, you can take either FST4199 or FST4299 to fulfil the major requirements for the B.Sc. (Hons) degree in FST.

Choose at least 8MCs from the following elective modules counting towards major requirement.

FST 4201 Current Topics in Food Science and Technology Elective 4      
FST 4202
Nutritional Biochemistry
Elective
4
X
 
FST 4203 Food Forensics Elective 4      
FST5201 Rheology and Textural Properties of Biomaterials Elective 4      
FST 5202
Advanced Food Fermentation
Elective
4
 
X
 
FST 5203
Advanced Food Microbiology and Safety
Elective
4
 
X
 
FST 5301
Evidence-based Functional Foods
Elective
4
  X  
FST5303 Modern Human Nutrition Elective 4   X  
FST 5225
Advanced Current Topics in Food Science I
Elective
4
X
   
FST5226 Advanced Current Topics in Food Science II Elective 4   X  
FST5227 Advanced Current Topics in Food Science III Elective 4 X    
CM 4241
Trace Analysis
Elective
4
X
 
CM 4242
Advanced Analytical Techniques
Elective
4
X
 
CM 4267 Current Topics in Analytical Techniques Elective 4      
CM 5241
Modern Analytical Techniques
Elective
4
X
 

 

Note: The department recommends that students read the following modules (which may be used to fulfill University Breadth Requirements or Unrestrictive Elective modules)

MKT 1003 Marketing
DSC 2006 Operations Management
DSC 3218 Physical Distribution Management

 

The following module can only be counted as unrestrictive elective module.

FST 2201* Introduction to Human Nutrition
FST 2202* Food Commodities in Costa Rica
FST2203* Food Commodities in Indonesia
FST2204* Seafood Supply Chains in Japan and Singapore

*Faculty requirements of 4 MCs and 8MCs [required for the B.S. and B.Sc. (Hons.) programmes respectively] are fulfilled through the reading of ST 1232/CM/LSM modules within the major

Students undertaking the B.Sc. and B.Sc (hons) programmes are required to fulfil the remaining 12 MCs of faculty requirements as such:

  1. 8MCs from Professional Placement
  2. 4MCs from any one of the following subject groups: Computing Sciences, Physical Sciences and 'Multidisciplinary & Interdisciplinary Sciences';
    but not from the following subject groups Chemical Science, Life Sciences and Mathematical & Statistical Sciences

 

Below is the course structure for students matriculated from AY2015-2016.

You will be conferred B.Sc. or B.Sc (Hons) degrees.

 

Level

 

Module

Essential/Elective/

Recommended

MC

Sem I

Sem II

Sem IV

Level 1

FST 1101
Science and Technology of Foods
Essential
4
X
 
FST 1103
Fundamentals of Food Engineering
Essential
4
X
 
CM 1501
Organic Chemistry for Engineers
Essential
4
X
 
CM1121+ Organic Chemistry Essential 4   X  
CM 1191
Experiments in Chemistry 1
Essential
4
 
X
 
LSM 1101
Biochemistry of Biomolecules
Essential
4
X
 
ST 1232
Statistics For Life Sciences
Essential
4
X
 

^For students without H2/A level equivalent Biology, you must pass LSM 1301 General Biology.

+For students matriculated in AY2014-2015 only.

 

Level 2

FST 2102B Chemistry of Food Components Essential 4 X    
FST 2106
Post Harvest Food Processing
Essential
4
 
X
 
FST 2107 Food Analysis Lab Essential 4   X  
FST 2108 Food Safety Assurance Essential 4   X  
CM 2142
Analytical Chemistry 1
Essential
4
X
 
LSM 2101
Metabolism and Regulation
Essential
4
X
 
LSM 2191
Laboratory Techniques in Life Sciences
Essential
4
X
 
The following modules can only be counted as unrestrictive elective module.
FST 2201*
Introduction to Human Nutrition
Elective
4
X
 
FST 2202*
Food Commodities in Costa Rica
Elective
6
X
FST 2203* Food Commodities in Indonesia Elective 4     X
FST 2204* Seafood Supply Chains in Japan and Singapore Elective 4     X
FST 2288*
Basic UROPS in Food Science & Technology I
Elective
4
X
X
 
FST 2289*
Basic UROPS in Food Science & Technology II
Elective
4
X
X
 

Level 3

FST 3101
Food Microbiology & Fermentation
Essential
4
X
 
FST 3103
Advanced Food Engineering
Essential
4
X
 
FST 3105 Food Product Development and Packaging Essential 4 X    
FST 3106 Sensory and Flavour Science Essential 4 X    
FST 3181
Professional Placement Programme in Food Science & Technology
Essential
8
X
 
Choose at least 4MCs of the following elective modules counting towards major requirement.
FST 3201
Independent Study in Food Science and Technology
Elective
4
X
 
FST 3202
Nutrition and Disease Prevention
Elective
4
X
 
FST 3203
Vitamins & Minerals in Health & Diseases
Elective
4
 
FST 3288*
Advanced UROPS in Food Science & Technology I
Elective
4
X
X
 
CM 3242 Instrumental Analysis II Elective 4 X    
DSC 3202
Purchasing & Materials Management
Elective
4 X
 
The following module can only be counted as unrestrictive elective module.
FST 3289*
Advanced UROPS in Food Science & Technology II
Elective
4
X
X  

Level 4/ 5

FST 4199#
Honours Project in Food Science & Technology
Essential
16
X
X
 
FST4299# Applied Project in Food Science & Technology Essential 16 X X  
FST 4102
Advanced Food Processing Technologies
Essential
4
X
 
FST 4103
Food Colloids and Components Science
Essential
4
 
X
 

# For students matriculated in AY2015/16 onwards, you can take either FST4199 or FST4299 to fulfil the major requirements for the B.Sc. (Hons) degree in FST.

Choose at least 8MCs from the following elective modules counting towards major requirement.

FST 4201 Current Topics in Food Science and Technology Elective 4      
FST 4202
Nutritional Biochemistry
Elective
4
X
 
FST 4203 Food Forensics Elective 4      
FST5201 Rheology and Textural Properties of Biomaterials Elective 4      
FST 5202
Advanced Food Fermentation
Elective
4
 
X
 
FST 5203
Advanced Food Microbiology and Safety
Elective
4
 
X
 
FST 5301
Evidence-based Functional Foods
Elective
4
  X  
FST5303 Modern Human Nutrition Elective 4   X  
FST 5225
Advanced Current Topics in Food Science I
Elective
4
X
   
FST5226 Advanced Current Topics in Food Science II Elective 4   X  
FST5227 Advanced Current Topics in Food Science III Elective 4 X    
CM 4241
Trace Analysis
Elective
4
X
 
CM 4242
Advanced Analytical Techniques
Elective
4
X
 
CM 4267 Current Topics in Analytical Techniques Elective 4      
CM 5241
Modern Analytical Techniques
Elective
4
X
 

Note: The department recommends that students read the following modules (which may be used to fulfill University Breadth Requirements or Unrestrictive Elective modules)

MKT 1003 Marketing
DSC 2006 Operations Management
DSC 3218 Physical Distribution Management

 

The following module can only be counted as unrestrictive elective module.

FST 2201* Introduction to Human Nutrition
FST 2202* Food Commodities in Costa Rica
FST2203* Food Commodities in Indonesia
FST2204* Seafood Supply Chains in Japan and Singapore

*Faculty requirements of 4 MCs and 8MCs [required for the B.Sc. and B.Sc. (Hons.) programmes respectively] are fulfilled through the reading of ST 1232/CM/LSM modules within the major

Students undertaking the B.Sc. and B.Sc/ (hons) programmes are required to fulfil the remaining 12 MCs of faculty requirements as such:

  1. 8MCs from Professional Placement
  2. 4MCs from any one of the following subject groups: Computing Sciences, Physical Sciences and 'Multidisciplinary & Interdisciplinary Sciences';
    but not from the following subject groups Chemical Science, Life Sciences and Mathematical & Statistical Sciences

 

The information provided on this webpage is for your easy reference and convenience. However, information provided on the NUS bulletin is deem as official and final. You are strongly recommended to check the NUS bulletin and the Faculty of Science homepage for further and official information. Final modules offered will be reflected in the CORS system during modules registration.

 

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