Food Technology Modules

Year 2

Chemical Energetics


This module introduces the laws of thermodynamics which govern the equilibrium yield of any chemical reaction, and considers the factors that influence the rates of chemical reactions. Specific examples of industrial and biochemical processes, including surface processes, will be considered.

Molecules to Materials


The chemistry of biological and engineering materials are a part of all food and chemical processing industries. This course extends the chemistry introduced in the 1st year to facilitate a fundamental understanding of aqueous solutions, organic, inorganic and polymer chemistry relevant to food and engineering materials, and soft materials such as gels and colloids.

Technical Writing and Communication


This module aims to train students to independently write scientific/technical reports and essays to effectively communicate scientific/technical findings to a broad community of readers. Through this module, students will be taught the skills required to communicate complex scientific or technical information into content that a specific audience can easily understand.

Heat and Mass - Conservation and Transfer


This paper extends the concepts of the conservation and transport of heat and mass and thermodynamics in processing systems, the material and system properties that affect these processes and the sourcing or prediction of appropriate material and system data. Unit operations in food or chemical processing industries will be used to demonstrate the application of these principles. A practical course.

Fluid Flow and Particle Technology


This module extends the concepts of fluid flow and particulate systems. The principles of fluid mechanics and characterization of rheological properties are applied for Newtonian and non-Newtonian fluids. The characterization and dynamics of particulate systems are introduced and applied to unit operations used in the food and chemical industries, such as cyclones, settlers, centrifuges, fluid beds and filtration. A practical course.

Food Technology 4: Manufacturing


The design, development and on-going operation of manufacturing processes is central to the daily activities of most food technologists. This module explores the key variables that impact the design, development and operation of food manufacturing processes within the context of an applied project.

Food Technology 5: Food Microbiology and Safety


A project-based module aimed at providing the skills and knowledge to select appropriate food processing, storage and testing methods necessary to understand the growth and control of microorganisms to ensure food safety and quality. Specific components of food analysis and risk assessment will be applied to develop analytical and problem solving skills in an industry relevant scenario.

Food Chemistry


This module aims to provide a practical approach to the physical, chemical, biochemical and functional properties of major and minor food constituents (water, proteins, carbohydrates, lipids, vitamins and minerals) and food groups (dairy, meat, eggs and plants). Chemical and biochemical reactions causing deterioration in foods and some methods of control will also be covered.

Career and Professional Development


This module equips students with necessary skills for their career in food technology. In the first two weeks, students will attend professional networking workshops to hone their networking skills. They will also attend a career event to apply their networking skills and submit a reflection report on the learning. In the next four weeks, students are introduced to the Myer-Briggs Type Indicator to understand their individual strengths they can harness at the workplace and address weaknesses that may hamper work performance and collegial relationships. Students will also be introduced to concepts of personal branding and optimizing their LinkedIn profiles. Students are to submit a reflection report on their learning.In the second half of the module, students will be taught skills necessary for actual job applications and this prepares them for their first IWSP position. Students will be introduced to the entire process of job search, from submitting their job application letter and resume, to attending a job interview session. The knowledge and skills acquired by the students through this module and the IWSP would be invaluable when they look for a full-time job upon graduation and when they plan their career.

Engineering Mathematics 2


This is a core module that provides key mathematical tools for modelling and analyzing engineering problems in pharmaceutical production. Topics include both analytical and numerical solution methods (Euler’s method, Improved Euler’s method, and Runge-Kutta method), as well as Laplace Transform techniques, for solving linear systems of ordinary differential equations (ODEs) in different geometries. Other topics covered include optimization and curve-fitting to data. Examples from pharmaceutical engineering spanning drug capsule design, drug delivery, and chemical reactor / bioreactor modeling are used to illustrate how to setup and solve an ODE using either mathematical techniques or implementation in a commonly used software in industry such as MATLAB.

Nutrition and Food Choice


The module introduces students to basic nutrition concepts so they can apply them to food technology, know relevant questions to ask when developing/ assessing food products, and clearly communicate with nutritionists. Concepts covered include nutrient requirements, nutrition and disease, functional properties of foods, Singapore diet, influences on food choice and the relevance of nutrition to the food industry. Students learn to use a diet analysis programme which they use to analyse their own diet and to produce nutrition information panels. In assignment 1 students interpret their own diet analysis using relevant nutrition concepts. In assignment 2, students integrate all course concepts to propose food products that address health issues for defined population groups. In this assignment, the students also discuss the role of the food industry in relation to population health. Learning outcomes are also assessed in a mid-semester test (multi-choice and short/medium answer questions) and final exam (essay format).

Food Formulation Technology


A study of the physico-chemical properties of food ingredients and their interactions in food systems. Selection of suitable ingredients in food formulations, in particular, stabilisers, thickeners, gelling agents and emulsifiers. Understanding of the destabilisation mechanisms of food complex systems in relation to the ingredients used. A practical course.

Food Technology 6: Food Characterisation


A project-based course developing the selection and utilisation of food characterisation methodologies in assessment of food/ingredient function, quality and stability. The course will focus on instrumental and sensory methods of assessing structure, appearance, flavour and texture of a variety of food products. Assessment and characterisation tools will be used to develop analytical and problem solving skills in industry relevant scenarios.

Statistical Modelling for Engineers and Technologists


This is a core paper that provides essential grounding in statistical inference and modeling for engineers and technologists. Students will learn how to develop statistical models to describe random phenomena and use them to test questions of practical interest.

Year 3

Food Packaging Engineering and Legislation


This module covers the properties of packaging materials and requirements of labelling/legislation and the implications of choice on product shelf life. The material integration with processing, transport, traceability and information systems, and impact on consumer interaction with the product, sustainability and product cost.

Industrial Systems Improvement


The module focuses on continuous improvement processes in industrial systems. Students will learn methods and measures for control and daily decision-making in food businesses. Students will also gain a modern perspective on lean manufacturing to maximise customers’ value and minimise waste. This module also offers students a foundation on leadership competencies essential for employee engagement, effective communication, and sustainable organizational success. Students will be required to integrate theory learned in the classroom with case studies related to leadership framework, quality improvement, goal attainment and structure problem solving.

Process Engineering Operations


The module provides the student with exposure to some commonly used food technology relevant unit operations. Topics covered include evaporation, membrane filtration, heat exchangers, process cooling and product drying. Operating fundamentals and theories behind each unit operation are examined during in the lectures, while the laboratory-based practical sessions will provide the students a hands-on opportunity to operate some of these equipment.

Reaction Technology and Process Modelling


This is a paper that provides a systematic approach to modelling processing operations in terms of heat, mass and momentum transfer. Modelling reactions and reactor systems to predict the progress of reactions in food preservation and processing operations, chemical and enzymatic catalysis, and biochemical reaction systems.

Integrated Work Study Programme


Integrated work study programme (IWSP) is an integral part of applied learning as it provides an opportunity for students to integrate the theory learnt in the classroom to practice in the real world. During IWSP, students are expected to practice self-directed learning besides performing work related activities. Students are also expected to identify and implement improvement projects in their respective IWSP company using a structured methodology. Each student is assigned to an academic supervisor who will guide the student to achieve the learning outcomes throughout this 28-week learning journey.

Year 4

Food Technology Project


An original investigation of a food industry problem or opportunity. The student works under academic supervision within an industrial research brief and learns from practice, systematic skills in problem analysis, research and communication. Consideration of ethical, legal and social environments. This major project integrates knowledge the student has already acquired.This module aims to provide students with the opportunity to increase their confidence to undertake complex projects through working on a supervised project. This allows them to apply the knowledge gathered during their previous study of the B. FoodTech (Hons), apply creative thinking skills and gain experience through exposure to the conditions imposed by the commercial or professional research environment.

Advanced Food Technology


An integrative study of food systems. Individual and group problem-based learning is used to understand political, economic, societal and technological forces shaping the global food industry. Additional aspects of the module focus on interactive project-based activities aimed at honing market awareness, product development and food production skills and competencies. Proficiency in the selection and application of appropriate tools and methodologies for quality assurance and evaluation will also be developed.

Innovative Food Design and Development


In this module, the students will learn to commercialise an innovative food product from idea generation through to the business case manufacturing protocols and plant layout for full-scale manufacture. The emphasis is on following a formal, systematic and clearly documented process that utilizes both qualitative and quantitative analysis techniques, within a realistic commercial context. Critical evaluation of the product development outcome and process from commercial, technical, and professional perspectives is essential.

Year 4 - Electives

Added-Value Processing of Food Products


This module provides an overview of food processing unit operations and their role in the industrial production of foods. A course designed to integrate food science, microbiology and food safety in the industrial environment with processing practices in order to offer novel methods to formulate foods and assure safety for the consumer.

International Food Production Systems


Students will be provided with virtual tours of New Zealand sheep, beef cattle, pig and dairy farms and an orchard. Questions asked by students in 2018/19 will be put to the farm / orchard owners to help your understanding of food production systems. These virtual tours must be viewed in the period between August and September 2020 to give context for the remainder of the course. Face-to-face sessions via Zoom will be used to share experiences, to explain course content and for the Group presentations.

Crystallisation in Foods


Crystallization is an important aspect in food quality. It can be used to provide a desirable texture (ice cream, chocolate, candy, etc), to preserve food (e.g. freezing) or be used as a separation process (lactose/sugar refining, fat fractionation, etc). In this course, we will look at how and why crystals form in food, and how to control crystallization.

Food Law and Regulations


Globalisation of food trade necessitates robust national food control system due to increased challenges of protecting public health from risks of new and established food-borne illnesses, emergence of transboundary food scares from unsanitary, unwholesome, mislabelled, or adulterated food, as well as food fraud. To mitigate these challenges, regulatory intervention is put in place to ensure adequate supply of safe food for domestic consumers and meeting international sanitary and phytosanitary requirements for foods that are exported.This module will cover the elements of a national food control system using Singapore as the country of focus. Students will be able to examine the scope and substance of legislations that regulates the manufacture and sale of food sold domestically in Singapore, from farm to fork. The module will also cover regional and international standard requirements when food are exported out of Singapore, specifically, the role of Codex as the WTO-recognized standard developer for international food trade, in compliance to its Sanitary and Phytosanitary (SPS Agreement) and Technical Barriers to Trade (TBT Agreement) agreements, as well as ASEAN harmonization of food standard.Using case studies, students will be expected to analyse cases, apply their knowledge, and provide the best possible solutions to real-life examples faced by the food industry so as to comply with the regulatory requirements in Singapore, and internationally.

Conventional and Emerging Food Processing Technologies


This module focuses on both major processing technologies currently in use, and the emerging technologies that may be expected to be increasingly employed in the future.The module consists of practical work in production facilities. The assignments, both individual and group, will include preparation of documents detailing the start-up and cleaning procedures of the processes chosen. Student progress and learning outcomes are also assessed through preparation of a HACCP plan and workplace safety and health reports of the process to demonstrate their competency. Students will also be assessed on their ability to conduct equipment training to their fellow classmates and running of the machine to produce a selected product. There will be exchange of knowledge and learning among the groups. The overall aim of the module is to nurture a culture of self-motivation to encourage students to learn independently. This module also provides them with various opportunities to approach real-world challenges, allows students to focus on industry-relevant problems and solutions, and obtain work experience in food processing plants.