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Diploma in Applied Food Science & Nutrition

2018 Planned Intake: 75 JAE 2018 Last Aggregate Score: 15

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:

COURSE

ELECTIVE CLUSTERS

APPLIED FOOD SCIENCE & NUTRITION (T26)  

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

To be eligible for consideration for admission, applicants must obtain 26 points or better for the net ELR2B2 aggregate score (i.e. English Language, 2 relevant subjects and best 2 other subjects, including CCA Bonus Points) and meet the minimum entry requirements of this course. CCA cannot be used to meet the minimum 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
  • Biotechnology
  • Chemistry
  • Combined Science
  • Food & Nutrition
  • Physical Science 
  • Physics/Engineering Science
  • 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 Fundamentals (TPFun) Subjects

Subject code Subject LevelCredit Units
ACS1005

In this subject, you will learn how to conduct research for relevant information and validate information sources. You will also learn to recognise and avoid plagiarism, and follow standard citation and referencing guidelines when presenting information. In the course of learning, you will be required to plan, prepare and present information appropriately in written and oral form.

12
ACS1006

In this subject, you will be taught how to conduct effective meetings while applying team communication strategies and the skills for documenting meeting notes. You will be required to write clear emails, using the appropriate format, language, tone and style for an audience. You will also be taught to communicate appropriately in and for an organisation when using various platforms.

12
ACS1007

In this subject, you will be taught how to use persuasive language in written documents. You will be required to use information to your advantage to verbally communicate and convince an audience about your idea, product or service. Skills such as persuasive vocabulary, language features, graphical illustrations, tone and style would also be covered.

12
GCC1001

This subject presents you with a panoramic view of current local and global issues, which may have long term implications for Singapore. You will learn to apply critical thinking tools to examine current issues, support your views with relevant research and up-to-date data, articulate an informed opinion and mature as civicminded individuals.

12
AIN1001

This subject is designed for learners from all disciplines to embrace innovation in either their specialised field or beyond.  You will first be introduced to the Design Thinking framework and learn how to develop problem statements and ideate solutions.  Next, you will discover the tools for prototyping and innovation, such as 3D printing and laser cutting at TP’s Makerspace+ facility.     

12
LEA1011

LEAP 1, 2 and 3 are three fundamental subjects that seek to cultivate in you, the attitude, skills and knowledge for the development of your leadership competencies.  This character-based leadership programme enables you to develop your life-skills through establishing personal core values, which will become the foundation for your leadership credibility and influence.

11
LEA1012

LEAP 1, 2 and 3 are three fundamental subjects that seek to cultivate in you, the attitude, skills and knowledge for the development of your leadership competencies.  This character-based leadership programme enables you to develop your life-skills through establishing personal core values, which will become the foundation for your leadership credibility and influence.

11
LEA1013

LEAP 1, 2 and 3 are three fundamental subjects that seek to cultivate in you, the attitude, skills and knowledge for the development of your leadership competencies.  This character-based leadership programme enables you to develop your life-skills through establishing personal core values, which will become the foundation for your leadership credibility and influence.

11
LSW1002

This subject will help you develop both the physical and technical skills in your chosen sports or fitness activities. Through a structured curriculum that facilitates group participation, practice sessions and mini competitions, you will learn to build lifelong skills such as resilience, leadership, communication and teamwork. Physical activity sessions will be supplemented by health-related topics to provide you with a holistic approach to healthy living.

12
MCR1001

This Career Readiness programme comprises three core subjects – Personal Management, Career Preparation and Career Management. It seeks to help you understand your career interests, values, personality and skills for career success. It also equips you with the necessary skills for seeking and securing jobs, and to develop professional work ethics.

11
MCR1002

This Career Readiness programme comprises three core subjects – Personal Management, Career Preparation and Career Management. It seeks to help you understand your career interests, values, personality and skills for career success. It also equips you with the necessary skills for seeking and securing jobs, and to develop professional work ethics.

11
MCR1003

This Career Readiness programme comprises three core subjects – Personal Management, Career Preparation and Career Management.  It seeks to help you understand your career interests, values, personality and skills for career success.  It also equips you with the necessary skills for seeking and securing jobs, and to develop professional work ethics.

11
AGS1002

This subject provides essential skills and knowledge to prepare you for an overseas experience. You will examine the elements of culture and learn the key principles of cross-cultural communication. In addition, you will gain an appreciation and awareness of the political, economic, technological and social landscape to function effectively in a global environment.

13
AGS1003

You will examine your own identity, study different forms of diversity and apply strategies to inspire positive collaboration in a diverse workplace. Through a residential stay, you will have the opportunity to experience living and working with peers from different backgrounds.

13
AGS1004

This subject highlights the inter-connectedness of the world today, bringing about what it means to be a Global Citizen. You will gain an awareness of the impacts of globalisation and the concepts of social responsibility and sustainable community development. This subject also challenges you to be actively engaged in a social or environmental project.

13
AGS1005

Whether telling stories, building monuments or celebrating rites of passage, expressions of culture are at the core of cultural diversity. In this subject, everyday objects, artistic creations and popular culture are explored as ways of understanding the values and beliefs of a society. By taking this subject, you will benefit by acquiring a greater understanding and appreciation of the complexities surrounding our cultural assets.

13
TGL1001

This is a subject where you will be free to pursue an area of interest through a self-directed approach, guided by staff. You will be expected to demonstrate a sense of curiosity for learning, initiate an opportunity to acquire knowledge and skills, and reflect on your learning journey throughout the subject.

13
ASI3031

You will be attached to industries related to your course of study – companies in the food, healthcare or catering industries. You will be required to undertake various tasks and activities as discussed with, and agreed by the participating organisations. Besides training in technical knowledge and skills, emphasis is placed on training in desired professional conduct in areas such as communication (both oral and written), teamwork, problem-solving and self-management.

316

Diploma Subjects - Core Subjects

Subject code Subject LevelCredit Units
AMB1004

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.

13
ACH1007

This subject covers basic knowledge of organic chemistry, constituents of biological systems, their properties and significance to biological science. Topics covered include general organic chemistry, carbohydrates, proteins and enzymes, and lipids.

14
ACH1009

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.

14
AFS1001

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.

15
AMA1003

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.

13
AMA1004

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.

13
ANT1001

This subject illustrates the principles of food science and food preparation, emphasising the functional and structural properties of food constituents, their inter-relationships and their behaviour during food preparation. This subject also integrates the science of cooking with the selection, storage and preparation of fresh and processed foods.

14
ANT1002

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.

14
AFS2002

This subject is an integration of three areas: food quality control, food preservation and food microbiology. It covers 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.

24
AFS2007

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.

24
AFS2009

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

24
ANT2011

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.

25
ANT2009

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.

24
ANT2010

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.

24
AMP3016

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.

38

Diploma Subjects - Elective Subjects

Subject code Subject LevelCredit Units
ACH2004

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

24
AFS3005

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.

35
ANT3001

This subject focuses on the medical nutrition therapy of diet-related diseases. It covers the pathophysiology, causes, risk factors, diagnostic criteria and symptoms of obesity, diabetes and dysphagia as well as cardiovascular, renal, liver and gastrointestinal diseases. Basic principles of nutrition support are also included.

35
ANT3004

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.

34

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
AFS2008

This subject focuses on the sanitation aspects associated with food establishments. Topics covered include hygienic aspects of food premise design and equipment, water sanitation and the appropriate use of cleaning and sanitising chemicals.

23
AFS3008

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.

33
AFS3007

This subject covers important and current food safety aspects of the industry, which include food regulations and legislations, genetically modified foods/ ingredients and cold chain management.

33

Graduation Requirements

Cumulative Grade Point Average min 1.0
TP Fundamentals Subjects 40 credit units
Diploma Subjects
- Core Subjects
- Elective Subjects

63 credit units
min 17 credit units
Total Credit Units Completed min 120 credit units

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Contact Us

For general enquiries, please contact:

School of Applied Science

  (65) 6788 2000
  (65) 6782 5498
  AScHotline@tp.edu.sg
 

For enquiries on School of Applied Science diplomas, please contact:
“AsktheCourseManager” 

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