Programme Overview
Qualification
B Food Technology with Honours
Provider
SIT & Massey University
Duration
4 years
Total credits
240
Application period
10 January to 19 March 2022
Next intake
Campus location
The Bachelor of Food Technology with Honours 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.
Integrated Work Study Programme
Students will gain 12 months 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
Programme Structure (AY2022/23)*
| Module Title | Credits |
|---|---|
| Mass and Energy Balance | 6 |
| Food Technology 1 and 2: Global and Creative Solutions | 6 |
| Engineering Mathematics 1 | 6 |
| Biochemistry | 6 |
| Engineering Fundamentals (Mechanics and Electricity) | 6 |
| Food Technology 3: Product Development | 6 |
| Programming for Engineering | 6 |
| Industrial Microbiology | 6 |
| Chemistry for Food Technology | 6 |
| Chemical Energetics | 6 |
| Molecules to Materials | 6 |
| Heat and Mass - Conservation and Transfer | 6 |
| Fluid Flow and Particle Technology | 6 |
| Food Technology 4: Manufacturing | 6 |
| Food Technology 5: Food Microbiology and Safety | 6 |
| Food Chemistry | 6 |
| Engineering Mathematics 2 | 6 |
| Nutrition and Food Choice | 6 |
| Food Formulation Technology | 6 |
| Food Technology 6: Food Characterisation | 6 |
| Statistical Modelling for Engineers and Technologists | 6 |
| Food Packaging Engineering and Legislation | 6 |
| Industrial Systems Improvement | 6 |
| Process Engineering Operations | 6 |
| Reaction Technology and Process Modelling | 6 |
| Innovative Food Design and Development | 12 |
| Advanced Food Technology | 7 |
| Food Technology Project | 10 |
| Integrated Work Study Programme | 30 |
| Industry Capstone Project | 10 |
Students are required to choose 1 out of 4 elective modules.
| Module Title | Credits |
|---|---|
| Added-Value Processing of Food Products | 6 |
| International Food Production Systems | 6 |
| Crystallisation in Foods | 6 |
| Conventional and Emerging Food Processing Technologies | 6 |
| Module Title | Credits |
|---|---|
| Digital Competency Essentials | 2 |
| Critical Thinking and Communicating | 4 |
| Introduction to Design Innovation | 2 |
| Interdisciplinary Design Innovation | 4 |
| Social Innovation Project | 3 |
* The programme structure is subject to change without prior notice. SIT regularly reviews its curriculum to ensure that it remains industry-relevant and prepares our students for the evolving needs of industry.
Direct Year 2 Entry
Students with articulated diplomas can enjoy module exemptions and start their programme directly in Year 2.
Find out more about the direct Year 2 entry programme structure.
Eligibility and Exemption
Polytechnic Diplomas
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).
A-Levels
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.
International Baccalaureate
Obtained a good pass in one HL Mathematics and one HL Science (Chemistry, Biology or Physics), and also satisfying Mother Tongue requirements.
Fees and Finances
Singapore Citizen
Subsidised fees per credit
$173.00
Total credit
240
Tuition fees: $41,520.00 for SG Citizens / $152,796.00 Non-subsidised fees.
Permanent Resident
Subsidised fees per credit
$336.66
Total credit
240
Tuition fees: $80,800.00 for Permanent Resident / $152,796.00 Non-subsidised fees.
International Student
Subsidised fees per credit
$454.75
Total credit
240
Tuition fees: $109,140.00 for International Student / $152,796.00 Non-subsidised fees.
- Tuition fees shown are the total cost for completion of studies, based on the minimum credits required to graduate.
- 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:
Ms Melin Lim
Senior Director,
Urban Food Solutions Division
Urban Food Solutions Division
Singapore Food Agency
Dr Peter Ong
Chief Executive Officer
KH Roberts Ptd Ltd
Mr Lee Kiow Seng
Director
Seagift Food Pte Ltd
Dr Saw Lin Kiat
Chief Executive Officer
Faesol
Mr Lim Kay Kong
Executive Director and
Group Research and Development Manager
Group Research and Development Manager
Prima Limited
Associate Professor Matthew Tan
Chief Executive Officer, Asia
Assentoft Aqua Asia Pte Ltd