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!
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!
The Academic Architecture of the School of Applied Science emphasises the following:
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:
APPLIED FOOD SCIENCE & NUTRITION (T26)
Food Safety in Product Development
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.
|English Language (EL1)*||Grades 1-7|
|Mathematics (E or A)||Grades 1-6|
|One of the following Science subjects:||Grades 1-6|
|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:
|Subject code||Subject||Level||Credit 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.
Leadership: Essential Attributes & Practice 1 (LEAP 1)
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.
Leadership: Essential Attributes & Practice 2 (LEAP 2)
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.
Leadership: Essential Attributes & Practice 3 (LEAP 3)
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.
Student Internship Programme
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.
|Subject code||Subject||Level||Credit Units|
Organic and Biological Chemistry
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.
Principles of Inorganic and Physical Chemistry 1
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.
Mathematics for Applied Science
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.
Statistics for Applied Science
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.
Human Anatomy and Physiology
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.
Science in Food Preparation
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.
Basic Nutrition and Food
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.
Food Preservation and Quality Assurance
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.
Food Preservation and Quality Assurance Project
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.
Nutrition Across The Life Span
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.
Principles of Biochemistry and Physiology for Nutrition
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.
Community Health and Nutrition
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.
|Subject code||Subject||Level||Credit Units|
Food Service Operations
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.
Principles of Instrumental Analysis
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.
Food Service Technology Application
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.
Food Processing and Packaging
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.
Practical Sports Nutrition
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.
Nutrition in Disease
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.
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||Level||Credit Units|
Applied Food Sanitation
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.
Product Development and Marketing
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.
|Cumulative Grade Point Average||min 1.0|
|TP Core Subjects||25 credit units|
- 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|
Students are required to obtain a minimum of 9 credit units from the list of Cross-Disciplinary Subjects.
Four FSN students had the opportunity to investigate the causes of iron deficiency anemia in pregnant Laotian women.
20 FSN students collected anthropometry data to assess the nutritional status of Laotian primary schoolchildren as part of their week-long service-learning program.
How is the popular sweet and chewy nougat made? The famous swans are black … but what kinds of colours can kangaroos be?
BFFs Joslyn and Nawirah enjoyed their first service-learning trip so much that they signed up for the second one three months later!
Students and staff from the two courses, Applied Food Science and Nutrition and Baking and Culinary Science have developed a range of low-GI frozen pizzas in six flavours, which will be sold at FairPrice stores.
Year 2 and Year 3 students from the Diploma in Applied Food Science and Nutrition (FSN), participated in WDD to promote healthy eating to prevent and manage diabetes.
Top Graduate of the Diploma in Applied Food Science and Nutrition (Class of 2015) Lee Chi Yu shares the secret behind her success.
The bald 18-year-old girl walks with a quiet confidence, ignoring the curious stares from her peers. A second year Diploma in Applied Food Science and Nutrition student, Joy Sim Feng Hua has shaved her head… and raised more than $11,000 for cancer patients. Oh, Joy!
An ancient creature that has been around since the age of dinosaurs… It has 10 eyes and a tube-like heart. I count myself lucky to be able to touch these cute little creatures that help to save millions of lives every year.
For general enquiries, please contact:
School of Applied Science
|(65) 6788 2000|
|(65) 6782 5498|
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