Food Technology

Food Technology

Programme Overview
The Bachelor of Food Technology with Honours* degree is a four-year direct honours programme jointly offered by SIT and Massey University. The programme offers a curriculum focussed on Food Product Technology, combining food science, food engineering and food business. This programme 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.

*Students who achieve a course GPA of 3.0 and above will receive an honours degree.

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.

World-wide, 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.

  • Gain Work Experience while Studying
    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.

  • 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 focussed 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.

Eligibility and Exemption

Diploma holders and A-Level students 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).

A-Level Prerequisites:

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.

IB Diploma Prerequisites:

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


Year 1
FTE1011 Chemistry for 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).

FTE1013 Mass and Energy Balance

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.

FTE1014 Food Technology 1 and 2: Global and Creative Solutions

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.

FTE1015 Engineering Mathematics 1

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

FTE1016 Biochemistry

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.


FTE1021 Engineering Fundamentals (Mechanics and Electricity)

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.

FTE1022 Food Technology 3: Product Development

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.

FTE1023 Programming for Engineering

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.

FTE1024 Industrial Microbiology

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.

Year 2
FTE2011 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.

FTE2012 Molecules to Materials

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.

FTE2013 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.

FTE2014 Heat and Mass - Conservation and Transfer

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.

FTE2015 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.

FTE2021 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.

FTE2022 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.

FTE2023 Food Chemistry

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.

FTE2024 Career and Professional Development

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.

FTE2025 Engineering Mathematics 2

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.

FTE3003 Food Technology 6: Food Characterisation

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.

FTE3002 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 colloidal systems in relation to the ingredients used. Food regulation and food law. A practical course.

FTE3001 Nutrition and Food Choice

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.

FTE3004 Statistical Modelling for Engineers and Technologists

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.

Year 3
FTE3011 Food Packaging Engineering and Legislation

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.

FTE3012 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 lean problem solving.

FTE3013 Process Engineering Operations

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.

FTE3014 Reaction Technology and Process Modelling

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.

FTE3021 Integrated Work Study Programme

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

Year 4
Prescribed Elective

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

FTE4021 Advanced Food Technology

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.

FTE4012 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.

FTE4022 Innovative Food Design and Development

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.

Campus Location

10 Dover Drive
Singapore 138683