Food Technology

This module gives an introduction to the fundamental topics and concepts of chemistry. It includes structure of matter, periodicity and the periodic table, chemical bonding, states of matter, stoichiometry and equilibrium, reaction types, kinetics, organic chemistry (functional groups and isomerism).

This module prepares learners to formulate and solve mass and energy balances on process systems. It introduces an engineering approach to problem solving by the following steps: (i) breaking a process down to its components, (ii) establishing the relations between known and unknown process variables, (iii) assembling the information needed to solve for the unknowns, and finally (iv) obtaining the solution using appropriate computational methods.

Food Technology is the application of science and technology and mathematical principles, integrated with business and management, to develop and provide products and processes for industry and the community. In this module you will help solve problems faced by many people in need. Concepts of systematic problem solving, communication and self- assessment form an integral part of this project focused paper. This module also allows you to develop your creative skills and encourages a thirst for knowledge. The development of prototyping, teamwork and communication through design form an integral part of this project focused paper.

This is an introductory engineering math course. The content of this module will cover Complex numbers, Vectors and matrices, Derivatives, and Integration.

This module provides students with an understanding of the biochemistry of food and energy metabolism with a focus on the composition, structure, and functions of nucleic acids, proteins, carbohydrates, fats, vitamins and minerals. These foundational concepts will be integrated with their roles in the bioenergetic principles of metabolic pathways such as glycolysis, oxidative energy metabolism, and the regulatory mechanisms.

Food technologists are involved in applying the technical knowledge essential to the cost-effective and efficient production and commercialization of food products and services. A broad-based but sound understanding of physical principles and concepts involved in engineering and technology is important in the food industry in which solutions are developed by applying the underlying physical principles. This module covers a range of physics topics selected to provide the physics foundation for students in Food Technology programme.

The development of new and improved products is a key role of most practising food technologists. This module provides the structured process and tools required for successful product development in the context of an applied project.

This module provides a solid mathematical foundation for further studies in engineering and technology. It consolidates basic concepts and introduces more advanced materials, enabling the formation of mathematical models of real-world problems. The module blends topics from linear algebra and includes matrices, vectors and geometry, linear equations, eigenvectors and linear programming.

An industry focussed course in microbiology with particular reference to the importance of microorganisms and their application in selected industries. This module examines the growth and control of industrially important microorganisms, the role of microbes in the production of food products, their application in both waste treatment and in industrial fermentation, and the role of microbes in the health sector. A laboratory course.

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.

The chemistry of biological and engineering materials under-pins all food and chemical processing industries. This module extends the chemistry introduced at 100-level 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.

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.

This module 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.

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.

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.

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.

A practical approach to the physical, chemical, biochemical and functional properties of major and minor food constituents (water, proteins, carbohydrates, lipids, vitamins, minerals, pigments, flavours, toxins) and food groups (dairy, meat, eggs and plants). Chemical and biochemical reactions causing deterioration in foods and some methods of control (including packaging). A laboratory course.

This module equips students with necessary skills for their career in food technology. In the first half of the module, students will attend professional networking workshops to hone their networking skills. Students are also introduced to the competing values leadership framework, and the process for developing each of the competencies at the behavioural level. This will be essential in their development as managerial leaders.  In the second half of the module, 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 aim of this module is to provide students with key mathematical tools for modelling and analyzing engineering problems. These tools represent a balance of stochastic and deterministic modelling approaches along with their mathematical underpinnings. Topics include random variables and distributions; analytical and numerical solution methods for linear systems of ordinary differential equations (first and second-order) including Laplace transform techniques, power series and Fourier series; sensitivity analysis, optimization, curve-fitting and interpolation for data sets.

A project-based module developing the selection and utilisation of food characterisation methodologies in assessment of food/ingredient function, quality and stability. The module 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.

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 colloidal systems in relation to the ingredients used. Food regulation and food law. A practical course.

This module covers nutrient requirements, nutrition and disease, functional properties of foods, Asian diet, influences on food choice including relevant models, role of nutrition within the Singapore food industry.

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

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

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 lean problem solving.

This module focusses on the application of engineering principles to operations used in the food or chemical processing industries. Operations such as evaporation, drying , membrane technologies, refrigeration and process cooling systems will be used as examples of how the underlying principles of thermodynamics, conservation and transport of heat, mass and momentum can be used to select, design and optimise industrial processes.

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. A laboratory course.

IWSP is a 28-week uninterrupted work placement programme which each student will undergo, as a graduation requirement. Students will be seconded to food companies, where they will be immersed in a real work environment to acquire in-depth knowledge in industrial manufacturing operations and hands-on skill set to complement classroom theory

FTE4101 Added-Value Processing of Food Products
FTE4102 International Food Production Systems
FTE4103 Crystallisation in Foods
FTE4104 Food Law and Regulations
FTE4105 Conventional and Emerging Food Processing Technologies

An integrative study of food systems. Problem based learning is used to understand political, economic, societal and technological forces shaping the food industry. Topics include consumer preferences, legislation, food ingredient composition, modes of preservation, packaging and storage technologies, and emerging technologies in the design of food products for national and international markets. Case studies to emphasise the relevance of theoretical food research to the realities of the food industry today.

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.

Students will commercialise an innovative food product from idea generation through to the business case for full-scale manufacture. The emphasis is on following a formal, systematic 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 an important component.