Programme Overview

Qualification
Bachelor of Food Technology
Provider
SIT & Massey University
Duration
3 years, 8 months
Total credits
240
Application period
11 January to 19 March 2021
Next intake

The Bachelor of Food Technology is a four-year direct honours programme jointly offered by SIT and Massey University.

The programme offers a curriculum focused on Food Product Technology, combining food science, food engineering and food business, and equips students with the fundamentals of food science and applied food technology skills required for a career in the food industry. Students will learn not only in the classroom but through practical laboratory and workshop sessions that focus on industry problems and solutions. Students will obtain hands-on experience in industrial-standard food processing plants. The lecturers are highly experienced researchers with valuable work experience in international food industries.

Food is vital to everyday life. The growing focus on health and well-being through food consumption is increasing. World economies are looking for new ways to add value to raw products. All these add up to excellent salaries, international careers and increasing demand for skilled food technology graduates.

Worldwide, food development and manufacturing are recognised as crucial sectors in the global economy. This means an increased demand for graduates to fill vacancies. The SIT-Massey Joint Degree programme in Food Technology trains students to be innovators and agents of change in the food industry. Students will learn how to apply scientific and engineering principles, and recognise and create what is needed in the marketplace. They will also gain the entrepreneurial skills to bring new ideas to the consumer successfully.

Programme Highlights

Practise Food Technology from Day One - Modules are practical and applied, providing valuable hands-on experience in food technology from day one.

Balance of Science, Technology and Business - Students will gain an integrated understanding of food science and the way it is applied through technology and business in actual manufacturing scenarios

Problem-Solving - Students work on industry food science and technology projects including the development of safe, healthy, nutritious, environmentally friendly and sustainable solutions for different communities around the world.

A Business and Management Focus - Students will develop a powerful mix of business and managerial skills applied to real industry projects, allowing them to develop and practise their professional strategies and skills, helping them succeed in their future careers.

Classes focus on Problem-Solving - Unlike students in many other tertiary institutions, where they sit in large lectures, students in this programme will actively think throughout many practical sessions for applied learning.

Career Opportunities
This joint honours degree programme delivers confident graduates renowned for their ability to coordinate the development and introduction of new products, processes and packaging which are in compliance with legal requirements meeting safety, quality, nutrition, hygiene, cost and environmental need.

Students will embark on an exciting pathway leading to a wide variety of professions in the food industry, which includes: Food Technologist, Product Development Technologist, Process Engineer, Production Engineer, Flavour Technologist, Packaging Technologist, Quality Specialist, Food Safety Specialist, Sensory Specialist, as well as Food Microbiologist or Food Chemist. Students will also have the opportunity to further their studies in postgraduate research.

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Integrated Work Study Programme

Students will gain 28 weeks of work experience under the Integrated Work Study Programme (IWSP) in the food industry, with the unique opportunity to work on industry projects and solve problems.

Career Options

Graduates can look forward to working in, but not limited to, the following occupational fields: 

  • Quality Control and Assurance 
  • Food Manufacturing 
  • Food Microbiology and Safety
  • Sensory, Nutrition and Regulatory 
  • Product Development

Eligibility and Exemption

Diploma holders are welcome to apply. Subject to approval, applicants may be granted module exemptions based on their diploma courses. Articulated diplomas that allow eligible students direct entry to Year 2 of the programme are: Food Science and Nutrition (NYP), Food Science and Technology (SP), and Food, Nutrition & Culinary Science (TP; formerly Applied Food Science and Nutrition).

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Obtained a good pass in one H2 Mathematics and one H2 Science (Chemistry, Biology or Physics), and also offers General Paper or Knowledge & Inquiry in the same sitting, while satisfying Mother Tongue requirements.

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Obtained a good pass in one HL Mathematics and one HL Science (Chemistry, Biology or Physics), and also satisfying Mother Tongue requirements.

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Fees and Finances

Per Credit
$172.00
Total credit
240
Tuition fees: $41,280.00 for SG Citizens / $152,026.00 Non-subsidised fees.
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Per Credit
$336.67
Total credit
240
Tuition fees: $80,800.00 for Permanent Resident / $152,026.00 Non-subsidised fees.
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Per Credit
$454.75
Total credit
240
Tuition fees: $109,140.00 for International Student / $152,026.00 Non-subsidised fees.
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  • Tuition fees shown is the total cost based on the completion of the study.
  • Singapore Citizens and Permanent Residents fees are exclusive of GST and subsidised by the Ministry of Education.
  • International Students and Non-Subsidised fees are inclusive of 7% GST.

Industry Advisory Committee

The members of the Industry Advisory Committee for this programme are:

Mr Philip Ho
Commercial Lead Asia Pacific 
Tereos Asia Pte Ltd
Dr Peter Ong
Chief Executive Officer 
KH Roberts Ptd Ltd
Mr Lee Kiow Seng
Director
Seagift Food Ptd Ltd 
Dr Saw Lin Kiat
Chief Executive Officer
Faesol
Dr Allan Lim
Group Manager
Front End Innovation and Partnerships Nestle R&D Center (Pte) Ltd

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