Food and Human Nutrition, BSc (Hons)

Programme Overview
Note: We will not be admitting students to the Bachelor of Science with Honours in Food and Human Nutrition after AY2016.

The science of Food and Human Nutrition explores the links between diet and health. By understanding how individual food components are digested, absorbed and utilised, their effects on the human body can be manipulated to improve health. Food and Human Nutrition also studies the factors that influence consumer food choices, for example, how consumers respond to food marketing and their impact on health.

This degree programme encourages students to develop an informed interest in the science of food, consumer behaviour, human nutrition and health.

Students will study the impact of nutrition on health and disease from the cell and molecular level through to people and populations, as well as the impact of food composition on its nutritional value, quality and consumer acceptance. They will learn to improve food quality and health through the development and use of functional foods and natural products. The importance of sustainable food production and how food producers, retailers and consumers respond to global food issues are also key topics in the course.

Nutritionists excel in research, planning, dietary consultancy and marketing in the food manufacturing and retailing, sports and healthcare industries.

Eligibility and Exemption

Applicants must note the following additional English requirements for this programme:

(To be submitted before class commencement)

a. GCE O-Level English must be C6 or better, or
b. IELTS 6.5 or better

 

Polytechnic Diploma

Nanyang Polytechnic

  • Food Science Nutrition*

  • Food Science*

  • Medicinal Chemistry

  • Molecular Biotechnology

  • Pharmaceutical Sciences

Ngee Ann Polytechnic

  • Biomedical Science

  • Biomedical Laboratory Technology

  • Molecular Biotechnology

  • Pharmacy Science

Republic Polytechnic

  • Biomedical Sciences

  • Biotechnology

  • Nutrition and Formulation Technology

  • Pharmaceutical Sciences

Singapore Polytechnic

  • Applied Chemistry with Pharmaceutical Science

  • Biomedical Science

  • Biotechnology

  • Chemical Process Technology (Food Technology Option)*

  • Food Science Technology*

  • Nutrition, Health Wellness*

Temasek Polytechnic

  • Applied Food Science Nutrition*

  • Biomedical Science

  • Biotechnology

  • Consumer Science Technology*

  • Pharmaceutical Science

*Depending on GPA performance and application numbers, applicants with these diplomas will be given priority over those from other biology-related programmes

Study Trip

All students will have to complete a 4-week attachment at the home campus of Newcastle University where they get to experience life as a student, living and studying in Newcastle, United Kingdom. The programme itinerary will include library and career talks, academic lectures, research and literature review workshops to prepare students for their final-year dissertation projects, as well as visits to companies, museums and key cultural sites.

The estimated cost of the overseas immersion programme ranges from S$4,000 to S$5,000.

Note: Estimated costs are dependent on the prevailing currency exchange rates and flight ticket prices.

MODULE SYNOPSIS

Year 1 (Semester 1)
ACE2136 Nutrition Principles

To introduce the scientific foundations on which a sound understanding of nutrition in the maintenance of normal function of mammals including humans is built. This will include informing students about the concepts of nutrient requirements. The module will describe the basic principles of nutrition and nutritional biochemistry as they are applied in mammals including humans. The subject is approached firstly from an anatomical perspective; comparing the structure and function of the digestive tract from different species focussing on adaptations to suit specific dietary regimes. The digestion of food and assimilation of nutrients and energy is then discussed, using macronutrients (carbohydrate, protein and fat) and micronutrients (vitamins and minerals) as examples. Knowledge of nutrient function is then related to nutrient requirements for normal health and development.

ACE2138 Nutrition Throughout The Lifecycle

To provide an introduction to the scientific basis on which an understanding of human nutrition is built and upon which recommendations about dietary and nutrient intake are made. The module also covers topics in nutritional epidemiology, nutrition at different life stages as well as under and over-nutrition.

ACE2148 Communicating about Food Nutrition

Communicating about food is a complex process that requires a deep understanding of the relationship that food plays in peoples’ lives. This module seeks to explore the different marketing communications techniques available that can support the development of effective and efficient food communication activities. Communications with both the end user consumer and other stakeholders and intermediaries in the food supply chain will be considered. The link between communication and behaviour will be explored in detail to assess the role food communication can play in changing how people behave with respect to food (i.e. how much they eat; how they prepare and cook food; how much food they waste).

ACE2149 Global Food Challenges, Controversies and Citizenship

To provide students with an understanding of University academic practices and expectations and how to communicate and study through independent learning at HE level. To encourage students to become familiar with current global issues and controversies in food and human nutrition through exploring the processes involved in the purchasing, consumption and disposal of foods by consumers. To understand how data and knowledge are used in academia, public policy development, business and practice. Students will engage with a range of current issues and controversies in food and human nutrition and aspects of consumer behaviour. The module will focus on deepening understanding of these issues and controversies through learning how to find, analyse and synthesis appropriate data and knowledge needed to critically examine these issues. Students will do this through a combination of lectures, practicals, tutorials and group work. The module will include group presentations and support for developing the information literacy and information technology skills to deliver this presentation effectively.

ACE2156 Food Science and Technology

This module will provide students with an introduction to selected areas of food science including food chemistry and the range of technologies used in the food industry for food manufacture from raw material preparation to packaging, storage and distribution. Students will be given the opportunity to develop their knowledge of some aspects of food manufacturing while enhancing their capacity to carry out independent learning.

ACE2158 Research Methods For Food Human Nutrition

The module aims to develop students' abilities to understand a variety of research methods relevant to the area of Food Human Nutrition, as well as be able to run and plan their own research.

Year 1 (Semester 2)
ACE2112 Nutritional Biochemistry, Immunology and Genetics

To develop concepts of genome organisation and of eukaryotic gene expression, to discuss how gene expression is regulated, and to illustrate the significance of this regulation for cell function and development. To introduce DNA/nutrient-gene interactions and the genetic basis of nutrition related diseases. To highlight the links between nutrition and immunity. To study important metabolic pathways and to consider their activities in the liver, muscle and adipose tissue; to introduce mechanisms by which these activities are controlled and coordinated both within and between the tissues.

ACE2137 Experimental Human Nutrition

To provide an opportunity to carry out human nutrition investigation including laboratory analysis, using computers for data handling and preparation of a report. This module provides students with an opportunity to carry out human nutrition investigations including laboratory analyses and use of computers for data handling and preparation of a report. Students work in small teams of 3-4 individuals to carry out a series of specific nutritional investigations on human subjects and produce a joint report which will allow development of skills in teamwork. The overall scientific objectives of the experiment are met by the combined efforts of all teams.

ACE2140 Experimental Food Science

To provide students with practical training in the experimental study of the physical and chemical properties of foods. It will also allow students to gain an appreciation of the methods used for sensory evaluation of foods. This is a practical-based module in which students complete a range of practicals through teamwork.

ACE2141 Food Microbiology

To stimulate interest in microbiological aspects of the food industry; to make the students aware of common microbe-food interactions, both beneficial and deleterious; to enable the student to appreciate the need for safe procedures at all points along the food production and handling chains and to understand risk assessment procedures; to enhance a student’s information retrieval skills and to provide an introduction to critical evaluation of a process against specific criteria; to increase knowledge of and skills in practical microbiological procedures. The module introduces students to aspects of microbiology specifically linked to food and the food industry. It considers factors affecting microbial growth, how knowledge of these can be used to preserve food and how failure to preserve food may result in food spoilage. It introduces important aspects of legislation covering food production and in particular to HACCP procedures. It introduces students to the roles of microorganisms in food production and in food poisoning.

ACE2151 Consumer Food Psychology

This module seeks to explore the principles of consumer psychology as they are applied to food, consider the our social, ethical and moral values that influence our individual decision making with respect to food and explore the interrelationship between consumer food psychology and new food product development and innovation. Understanding how and why consumers make individual food choices is central to understanding the complex relationship individuals have with food. This module will illustrate the complex food choice process by drawing on a range of psychological theories most prevalent in consumer food psychology: perceptions and attitudes; personality; learning; motivation; environmental influences; family and peer influence; cultural influences. These theoretical concepts will be applied to food choice and the module will show the role consumer psychology plays in the processes of: market segmentation; new product development and the product lifecycle; and societal acceptance of novel foods and technologies. In order to place the consumer psychology understanding within the wider context in which individuals live, students will be introduced to and ask to reflect on the wider social, ethical and moral issues that influence food choice decision making.

ACE2156 Food Science and Technology

This module will provide students with an introduction to selected areas of food science including food chemistry and the range of technologies used in the food industry for food manufacture from raw material preparation to packaging, storage and distribution. Students will be given the opportunity to develop their knowledge of some aspects of food manufacturing while enhancing their capacity to carry out independent learning.

Year 2 (Semester 1)
ACE3154 Plants for Food and Medicinal Use

In this module, students will consider the nutritional chemistry of food plants and provide a rational basis for understanding how plant structure and composition influences food value and health consequences for the consumer. Students will be also introduced to the concept of bioactive components of plants that may have impacts on human health.

ACE3162 Sports and Exercise Nutrition

Nutrition has become a popular subject in the sports and exercise arena especially in relation to the enhancement of performance. This has resulted in the development of a large industry selling ’sports’ supplements and aids to performance, sometimes transgressing into unlicensed and illegal activities. This module will consider current dietary advice and products related to sports and exercise performance. Detailed consideration will be given to understanding the importance of macro and micronutrients in aiding sporting performance and the role nutrients play in aiding sports related injuries and recovery from exercise. For example, topics covered will include carbohydrate manipulation, drinks supplementation and fluid balance as well as energy intake.

ACE3183 Integrating Food Human Nutrition

To encourage students to develop a critical approach to the analysis of dogma and to the resolution of controversies. To enhance the student's ability to acquire, assess and communicate complex information both orally and in written forms appropriate to the audience. To provide in-depth exposure to current research in the areas of food and human nutrition.

To encourage students to develop knowledge and understanding of a broad range of current issues relating to the area of Food Human Nutrition that impact on human health, the food industry, and society. To encourage the development of skills in the assessment, and written communication of complex information.

ACE3184 Advanced Nutrition In Practice

To provide an in-depth and current understanding of the fundamental aspects of human nutrition including the scientific bases for setting nutrient recommendations and dietary guidelines. Through this module, students will gain a sound understanding of the relationship between nutrient intake and the maintenance of health in humans and an insight into research methods used in human nutrition research.

ACE3186 Human Nutrition in Health Disease

To utilise recent literature to inform a consideration of the relationships between diet and health and to provide rational approaches to the interpretation of this literature. To provide students with an understanding of the part played by diet in the aetiology, prevention and treatment of disease.

ACE3190 Project and Dissertation

This project and dissertation will: provide experience of primary research; give the opportunity to develop research skills; encourage students to develop strategies for problem solving; and assist students to develop skills in the critical analysis of scientific evidence and in presentation of results and conclusions in a written form. This is the largest component of the final year’s work worth 30 credits.

Year 2 (Semester 2)
ACE3163 Contemporary Issues in Food Nutrition

This module explores contemporary issues and debates that define the global food and nutrition sector. As food consumers, we are bombarded daily with advice about what to eat, how much to eat, when to eat and where to eat. The key issues surrounding food all have behavioural implications for the general public. The campaigns around obesity are tasked with getting us to eat healthy foods in the right quantities. Food Safety campaigns are tasked with getting us to be safer and more careful with how we prepare, store, cook and dispose of food. The promotion of local, organic, fair trade and other so called “quality” foods are tasked with getting us to spend more on our food. The debates around sustainable agriculture and carbon foot printing of foods challenges us to reconsider what foods we buy, from which types of production systems and at what times of the year. This module will challenge students to examine an array of contemporary food and nutrition issues and consider the technical, business, societal, ethical and regulatory factors that are driving these debates.

ACE3173 Advanced Food Science

Through this module, students will gain a sound understanding of selected relationships between food quality characteristics and the composition of food and food raw materials and an insight into equipment and processes used to achieve particular quality characteristics. Advanced food science combines chemistry, microbiology and physics to describe, understand and model the processes leading from raw materials to finished food and drink. The module will introduce quantitative measures of food quality and describe how these characteristics depend on the properties of the raw materials and the conditions during processing. For examples representing key aspects of food production, the students will calculate estimates of final product quality and verify those estimates by producing the food accordingly and measure the quality parameters.

ACE3183 Integrating Food Human Nutrition

To encourage students to develop a critical approach to the analysis of dogma and to the resolution of controversies. To enhance the student's ability to acquire, assess and communicate complex information both orally and in written forms appropriate to the audience. To provide in-depth exposure to current research in the areas of food and human nutrition.

To encourage students to develop knowledge and understanding of a broad range of current issues relating to the area of Food Human Nutrition that impact on human health, the food industry, and society. To encourage the development of skills in the assessment, and written communication of complex information.

ACE3184 Advanced Nutrition In Practice

To provide an in-depth and current understanding of the fundamental aspects of human nutrition including the scientific bases for setting nutrient recommendations and dietary guidelines. Through this module, students will gain a sound understanding of the relationship between nutrient intake and the maintenance of health in humans and an insight into research methods used in human nutrition research.

ACE3186 Human Nutrition in Health Disease

To utilise recent literature to inform a consideration of the relationships between diet and health and to provide rational approaches to the interpretation of this literature. To provide students with an understanding of the part played by diet in the aetiology, prevention and treatment of disease.

ACE3190 Project and Dissertation

This project and dissertation will: provide experience of primary research; give the opportunity to develop research skills; encourage students to develop strategies for problem solving; and assist students to develop skills in the critical analysis of scientific evidence and in presentation of results and conclusions in a written form. This is the largest component of the final year’s work worth 30 credits.

Campus Location
SIT@NYP Building
SIT@NYP Building

Nanyang Polytechnic
172A Ang Mo Kio Ave 8, Singapore 567739
(beside Blk Q of NYP campus)