This subject covers the basic theory and practical knowledge of inorganic and physical chemistry. Topics include fundamentals of chemistry, atomic structure and chemical bonding, stoichiometry and equilibria concepts of a chemical reaction.

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 important organ systems and their functions such as the digestive, endocrine, circulatory, urinary and musculo-skeletal systems.  Topics include enzymology, metabolism and transportation across the biological membrane.

This subject covers knife skills, basic cooking techniques, operation of kitchen equipment, purchasing, receiving and storage of food. In addition, the fundamentals of ingredient application in various recipes and the scientific principles that underpin everyday cooking will be taught.  Proper food hygiene practices and safety in the kitchen will be emphasised in the subject.

This subject investigates the important fundamentals of microbiology and its relevance to the food, biomedical and biotechnology industries. It covers the types of microorganisms, their cultivation and growth as well as their control.

This subject covers the four major components in food, namely water, carbohydrates, fats and oils, and protein. You will investigate the chemical reactions, physical and functional properties of these components.

This subject covers the basic baking techniques required for producing various bakery products which include breads, pastries and cakes.  Knowledge of bakery equipment operation as well as the scientific principles that are related to ingredient selection and the production process will be taught.  Appropriate hygiene practices and safety in the bakery will also be emphasized.

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 covers the main additives commonly used in food manufacture. These include emulsifiers, stabilisers and sweeteners. Food regulations on the use of additives will also be covered.

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

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

This subject covers the fundamentals for developing new food products. You will develop food products that fulfil the legislation through the use of suitable ingredients, processing methods and techniques in food preservation. Principles of marketing and product commercialisation will also be covered.

This subject covers the causes of food spoilage, the use of hurdle technology and evaluation of shelf life.  Appropriate food preservation methods and shelf life studies will be taught.

This subject covers important and current food safety aspects of the industry, which include Hazard Analysis Critical Control Point (HACCP), current Good Manufacturing Practices (cGMP), genetically modified foods/ingredients, cold chain management and food safety quality management systems.

This subject is an integration of food microbiology, food quality control, sampling techniques and quality management system; ensuring quality and safety for compliance with food standards and legislation.  Physical, chemical and microbiological testing skills will be taught. 

This subject focuses on basic biochemistry and human physiology concepts. The regulation of the integrative metabolic pathways involving glucose, lipid and protein, and their link to adenosine triphosphate (ATP) synthesis is covered in detail. Principles of enzymatic reactions, function and disorders of the immune system are covered as well.

This subject covers the preparation, presentation and evaluation of local dishes from various ethnic groups in Singapore.  The application of culinary skills in the preparation of stocks, soups, sauces, salads, fruits/vegetables, grains, eggs, poultry, red meat, and seafood will be included.

This subject provides the basic knowledge of the principles and applications of some instruments commonly used in chemical industries.

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.

This subject covers various technologies used to support the efficient production of foods that are safe and with consistent quality in manpower-lean production environments. Applications of various modern technologies in baking and cooking, food packaging, and shelf-life extension will be highlighted. 

This subject provides a framework for you to solve practical and/ or technical problems, conduct research work and/or develop studies through a self-managed project. The scope of the subject includes project proposal, investigative studies, data analysis and interpretation of results, written report and presentation.

This subject focuses on the medical nutrition therapy (MNT) of diet-related diseases.  It covers the pathophysiology, causes, risk factors, diagnostic criteria and symptoms of obesity and diabetes as well as cardiovascular, renal and gastrointestinal diseases. Evidence-based dietary principles, integrated into the four step nutrition care process (NCP) is the approach used in formulating individualized nutrition care plans for the dietary management of the diseases above. Basic principles of nutrition support are also covered.

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 covers the technology, processing conditions and equipment for selected foods that are produced commercially.  Food categories include wheat products, dairy products, fruits and juices.  Elements of food engineering, process control and novel processing methods are also introduced.

This subject covers technology development in food packaging.  Topics include plastics, metal, glass and paper packaging materials, packaging machineries used in the food industry, packaging techniques, printing methods, active and intelligent packaging.

This subject is designed to provide the necessary practical training in high-volume food production for central kitchens.  Topics include quantity food production, event catering and food safety and workplace safety.  Fundamental baking and culinary skills will be reinforced and new skills in using commercial equipment for scaled-up production will be taught.  Menu items from different cuisines common to fast casual dining will also be covered. 

This subject introduces students to essential concepts of productivity and how it might be used in central kitchen operations to improve performance and productivity.  Topics covered include the factors that affect productivity improvement, approaches to productivity measurement and analysis, various practical techniques used in improving productivity as well as case studies.