Diploma in Applied Food Science & Nutrition (T26)

2017 Planned Intake: 70 JAE 2017 Last Aggregate Score: 14

What’s in your favourite snack of crisps or instant noodles? Why do food manufacturers add chemicals to our packaged food? Can food really help us feel and look good? 

More and more, the world has become concerned with the nutritional value of our food. We see it in our friends who refuse to eat chicken skin or dessert toppings and fillings laced with cream; we also see it in those who opt for a “low carbo” diet and those who label fast-food and dessert as “sin."

Are the tastiest foods also the “unhealthiest?" What makes the “healthy” so beneficial for us? And why do we all have friends who can eat all they want and apparently never put on weight?

This Diploma course explores these issues and more, as students learn to become food science and nutrition professionals. They will discover the science behind food and how its components react with each other and/or impact our health. Students will learn how to develop innovative, healthier and safer foods as well as evaluate meals, and how to manage diseases using diet and food. Applying the scientific knowledge of both food science and nutrition, students will get a headstart in the food, nutrition and healthcare industries!

 TP’s student interns are able to work independently with minimum supervision. They possess good technical knowledge and are able to carry out assignments competently. They demonstrate good service awareness and work well in the team throughout the attachment period.
—  Ms Sharon Suniega
     R&D Manager
     Lacto Asia Pte Ltd


What you will learn

  • Ice-cream, Anyone?

    Ice-cream, Anyone?

    At KoolWerkz, our facility for making frozen dessert, you will learn real-life aspects of the food manufacturing business. Equipped with complete ice cream-making facilities, you will have access to a myriad of learning opportunities, including ice-cream processing, food product development, food packaging design, etc. A really cool place to learn!

  • Design Wholesome Foods & Diets With Science

    Design Wholesome Foods & Diets With Science

    Would ‘squid ink’ be a good instant noodle flavour? Here’s your chance to learn how to develop innovative, healthier and safer foods – through the use of the latest processing technology, functional food ingredients and techniques of preservation. Who knows, your hidden talent may well be in creating unusual flavours for instant noodles!
  • Serve Communities Beyond Our Shores

    Serve Communities Beyond Our Shores

    Experience service learning through overseas community programmes in nutrition and dietetics. You may even do a Final Year Project helping communities in developing countries.

Notable Features

  • Gain real life learning from KoolWerkz, our facility for making ice cream, and Village Café, our student-managed cafe
  • Good exposure to applied research in both nutrition and food science areas with statutory boards such as Health Promotion Board, Singapore Institute of Clinical Sciences (SICS/A*STAR), Singapore Sports Institute and Defence Science Organisation
  • Experience service learning through overseas community programmes in nutrition and dietetics

Academic Architecture

The Academic Architecture of the School of Applied Science emphasises the following:

  • Building a strong foundation core among first year students
  • Strengthening key concepts and skills in the diploma-specialised content among second year students
  • Enhancing applied learning for final year students

The Academic Architecture also aims to develop collaborative and self-directed learning skills for our students to be life-long learners through more real-life and applied learning experiences.  One notable outcome of this is the smooth transition of student interns into companies as employees. 

Elective Cluster Subjects

Students will be required to read an Elective Cluster offered by the School. The Elective Clusters to be offered by this course, and the subjects under these clusters, are summarised below:




Food Safety in Product Development

  • Applied Food Sanitation               
  • Product Development and Marketing   
  • Food Safety        




Career Prospects

Food Technology

  • Food Technologist (specialising in food product development)
  • QA / QC Executive
  • Food Safety Officer

Nutrition / Healthcare

  • Health Promotion Executive
  • Dietetic Technologist
  • Nutrition Educator
  • Sales & Marketing Executive

Further Education

Graduates from Temasek Applied Science School (ASc) are able to gain entry into various degree courses offered by United Kingdom, Australian and local universities. Most of the top overseas universities offer advanced standing to our Diploma graduates. See Tables below for examples of such universities. This could typically mean one to two years’ exemption from their bachelor degree programmes, depending on their overall grades for their three years of the diploma course and the field of study chosen at the university.

Our graduates may also apply for admission to NUS, NTU and SMU. Please refer to their respective websites for more information. For NUS Level 1 subjects, diploma graduates may apply for subject placement tests. Exemptions from Level 1 subjects would be granted only if students pass the relevant subject placement tests.

Entry Requirements

Minimum Entry Requirements

English Language (EL1)* Grades 1-7
Mathematics (E or A) Grades 1-6
One of the following Science subjects: Grades 1-6
  • Biology
  • Chemistry
  • Combined Science
  • Engineering Science
  • Physical Science
  • Physics, Science (Chemistry, Biology)
  • Science (Physics, Biology)
  • Science (Physics, Chemistry)
Any two other subjects, excluding CCA  


* Sijil Pelajaran Malaysia (SPM)/ Unified Examination Chinese (UEC) holders must have a minimum of grade 6 for the relevant English Language subject (e.g. Bahasa Inggeris).

Note: Applicants who do not meet the Science requirement but with Food & Nutrition/ Human & Social Biology may apply through the Direct Admissions Exercise (DAE).

See also the minimum entry requirements for:

Course Structure

TP Core Subjects

Subject code Subject LevelCredit Units

This subject is intended to prepare students to communicate effectively and persuasively in the workplace. They will acquire skills to manage their communication for cohesive interpersonal and work-related relationships, and learn how to deliver effective presentations. The topics include interpersonal and team skills, meeting skills, and oral presentation skills.


This subject is intended to prepare students to communicate scientific information through writing. The topics include information literacy and research, proposal/report writing, and poster production.


This subject focuses on self-leadership and personal effectiveness. It provides a platform for students to discover and understand themselves in terms of their personalities, values and mission and to build their ‘Logical Quotient’. It lays the foundation for students to make leadership decisions based on the ‘Golden End’ and ‘Consequential Thinking’. It helps the students to listen to the inner self and to express their personal thoughts and ideas.


This subject focuses on team-leadership, followership and team effectiveness. It provides a platform for students to build their ‘Emotional Quotient’, relate to peers and manage team conflicts. It lays the foundation for students to make leadership decisions based on a ‘Win-Win Attitude”. It helps students to make meaningful conversations and to articulate their vision.


This subject focuses on service to others. It provides a platform for students to understand themselves better and to make responsible choices in life and to build their ‘Community Quotient’. It lays the foundation for students to make leadership decisions based on ‘Ethical Judgement’ and ‘Moral Courage’. It helps students to build trust and credibility in their communication with others and in the community.


This subject is intended to prepare students with effective job search skills such as writing resumes and cover letters, grooming and deportment and interview techniques. It also includes relevant business correspondence skills in the context of the applied science workplace.


This programme involves attachment at industries related to your course of study. You are expected to undertake various activities discussed with and assigned by the participating host organisations. The programme enables you to apply knowledge and skills acquired in the course of your study to solve practical problems in the real workplace. Emphasis is also placed on training of transferable skills such as teamwork, interpersonal, written and oral communication skills.


Diploma Subjects - Core Subjects

Subject code Subject LevelCredit Units

This subject provides the basic concepts in organic chemistry as well as the constituents of biological systems and their properties and significance to biological science. Topics covered include organic chemistry, proteins and enzymes, carbohydrates and lipids.


This subject provides the basic theory and practical knowledge of inorganic and physical chemistry. Topics include fundamentals of chemistry, gas laws, atomic structure, chemical bonding, periodic table and periodicity, nomenclature, stoichiometry and equilibria concepts of a chemical reaction.


This subject covers the four major components in food, namely water, fats and oil, carbohydrates and proteins. You will investigate the physical and functional properties of these components in food. Chemical reactions of these components in food systems will be covered extensively.


This subject equips you with the basic mathematical techniques that are essential for your course of study. Algebra, differentiation, integration, linear regression and their applications are some topics that are covered.


This subject provides you with the basic statistical techniques that are essential for your course of study. Topics covered include basic probability and distributions, basic statistics, sampling distribution, hypothesis testing, analysis of variance and chi-square testing.


This subject provides you with a basic understanding of human anatomy and physiology. Topics include anatomy of human organs and organ systems and their functions.


This subject investigates the importance of basic microbiology and its relevance to the food and biotechnology industries. Topics covered include the microbial world, procaryotes and eucaryotes, cultivation and growth of microorganisms, nutritional requirements and microbiological media and control of microorganisms.


This subject illustrates the principles of food science and food preparation, emphasising the functional and structural properties of food constituents and their behaviour during food preparation. It also integrates the science of cooking with the selection, storage, purchase and preparation of fresh and processed foods available today. Throughout the subject, careful attention is given to the preservation of major nutrients and palatability of prepared food. Learning experiences are built through basic demonstration of key principles and the application of such principles.


Topics covered in this subject include the roles and importance of macro- and micronutrients, energy balance, the nutritive value of food and recent advances in the field of nutrition. You will be provided with basic understanding and application of human nutrition, food and dietary practices in relation to health.


This subject covers topics such as sensory evaluation and statistical analysis of food products, experimental design and rheology.   


This subject is an integration of three areas: food quality control, food preservation and food microbiology.  Students will learn basic concepts of food preservation and quality assurance to produce products that comply with standards and legislations with respect to the microbiological, chemical and physical aspects.


This is a project-based subject integrating the three areas: food quality control, food preservation and food microbiology. You will learn to apply the concept of hurdle technology to quality control and food product safety so as to meet legal and company requirements.


This subject will cover the main additives commonly used in food manufacture. These include emulsifiers, stabilizers, sweeteners, flavourings, colourings, acidulants, bulking agents, chelating agents and leavening agents. Food regulations on the use of additives will also be covered.


This subject covers the nutritional requirements of man during his life span. Contents include nutrition in pregnancy and lactation, nutrition for the growing years, adults and elderly.


This subject provides students with a basic knowledge of biochemistry and human physiology in relation to nutrition. It covers the principles of enzymatic reactions, transportation across the biological membrane and the workings of the immune system. The regulation of the integrative metabolic pathways involving glucose, lipid and protein, as well as their link to adenosine triphosphate (ATP) synthesis is covered in detail.


This subject focuses on the main public health and nutrition concerns in various community groups, the risk factors involved and the importance of prevention. It covers the steps involved in the planning and delivery of a health and nutrition promotion program. The methods used to assess the health and nutrition status of a community and the appropriate intervention strategies and activities are also discussed. Basic knowledge of behavioral change models relating to program design and the delivery of health and nutrition messages in the public setting will be included.


This subject provides a framework for you to solve practical problems or formulate products through a self-managed project. The scope of the subject includes project proposal, investigative studies, analysis, interpretation of results, written report and presentation.


Diploma Subjects - Elective Subjects

Subject code Subject LevelCredit Units

This subject provides you with fundamental knowledge and skills on managing a catering operation. Topics covered include menu planning, cost management, and purchasing, receiving and storage of food. In addition, you will also learn to operate kitchen equipment, plan and execute quantity food production, and implement quality control measures. Kitchen safety and proper food hygiene practices will be emphasised in the practicals.


This subject provides the basic knowledge of the principles and applications of some instruments commonly used in chemical industries. Topics include measurement uncertainty, sampling techniques, sample pre-treatment, ultraviolet-visible spectroscopy, gas chromatography, high performance liquid chromatography and atomic absorption spectroscopy.


This subject is designed to equip students with the knowledge and skills necessary to produce foods using various technologies to support production efficiency in the food service. Engineering concepts in relation to catering technology will also be highlighted.  


This subject provides a general overview of the current food processing methods used in the food industry. In addition, the processing conditions and equipment for selected food commodities are discussed. This subject also provides an insight into food packaging technology and a brief introduction to process control.


This subject focuses on the importance of nutrition for optimal sports performance. It covers nutrition requirements pre-, during and post-exercise for various sports. The roles of macro- and micronutrients in sports performance and recovery will be explained. The efficacy and safety of popular dietary supplements and ergogenic aids available in the market will also be considered.


This subject focuses on the dietary principles and its relevance to the medical nutrition therapy of diet-related diseases. It covers the basic knowledge of the pathophysiology of some diet-related diseases. You will learn to integrate and apply the knowledge of food and nutrition sciences in the management of these diet-related disorders.


Diploma Subjects – Elective Cluster Subjects

Elective Cluster Subjects

Students will be required to read an Elective Cluster offered by the School. The Elective Cluster/s to be offered by the course, and the subjects under the cluster/s, are summarised below:

Food Safety in Product Development

Subject code Subject LevelCredit Units

This subject examines the potential sources of food contamination and its prevention. Other topics include cleaning and sanitising chemicals, systems and procedures, water sanitation, food waste product disposal, hygienic, aspects of food premises design and equipment, personal hygiene, pest control, hygienic food handling and food storage.


This subject provides the technical skills for developing a new food product. Applications of knowledge in nutrition, food chemistry, food legislation, quality control, microbiology, food ingredients and labelling are demonstrated through product development projects. The effects of food preparation, food processing, packaging and marketing on food product development are also illustrated.


This subject is delivered in a blended learning mode – involving problem-based and e-learning.  The content areas are food regulations and legislations, sampling plans and genetically modified foods/ingredients.


Graduation Requirements

Cumulative Grade Point Average min 1.0
TP Core Subjects 25 credit units
Diploma Subjects
- Core Subjects
- Elective Subjects

78 credit units
min 17 credit units
Cross-Disciplinary Subjects min 9 credit units
Total Credit Units Completed min 129 credit units

Cross-Disciplinary Subjects

Students are required to obtain a minimum of 9 credit units from the list of Cross-Disciplinary Subjects.

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Contact Us

For general enquiries, please contact:

School of Applied Science

  (65) 6788 2000
  (65) 6782 5498

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