MSc in Food Science and Human Nutrition


Overview

The NUS Master of Science in Food Science and Human Nutrition aims to serve the special need of providing high-quality manpower for the growing modern food industry of the 21st century in the country and beyond.

The programme offers a comprehensive set of advanced topics including food bioscience (microbiology and safety, fermentation), modern food processing technology, evidence-based functional foods, modern analytical science and human nutrition. This Programme is designed to provide professional continuing education training, which in turn better prepare the workforce amid the rapidly changing food landscape. 

Why this programme


Learn from a true pioneer in the industry


The NUS MSc in Food Science and Human Nutrition is offered by the Department of Food Science and Technology (FST). The department is the first FST department and currently the only one in Singapore’s university sector. It started offering Singapore’s first degree programme in food science and technology in 1999, and has over 20 years of experience producing graduates to support the manpower needs of this sector.

Equip yourself with the essential skills required to thrive in the modern food industry

The programme offers an in-depth knowledge and understanding of advanced topics in food science subdisciplines such as food bioscience (microbiology, fermentation), functional foods, modern food processing technology, human nutrition, and modern analytical science in relation to food and nutrition.
The innovative pedagogies employed in the programme allow students to enhance hands-on advanced problem solving skills and sharpen their critical thinking, preparing them well for the 21st century food industry.

Be one of our highly-employable graduates and stay connected with world-class multinational companies

NUS FST graduates have one of the highest employment rates among the university courses and the Department engages in several large-scale collaborative research projects with both multinational companies and SMEs such as Nestle, Kikkoman, Givaudan, Firmenich, KH Roberts, just to name a few, providing our students and graduates with contemporary knowledge and valuable industry networks.

Academic Director’s message

Our department has been offering the MSc in Food Science and Human Nutrition Programme since 2018 and it has become increasingly popular among students in Asia over the years. This programme provides a comprehensive curriculum, where students gain deeper understanding on advanced topics like food bioscience, modern food processing technology, evidence-based functional foods, modern analytical science and human nutrition. This programme is also targeted at working professionals who wish to upgrade themselves in the field of food science and technology, which is a discipline that keeps progressing with the times.

Students will have opportunities to get first-hand information from industry experts and guidance from a team of experienced faculty members. Through the various modes of teaching and assessments, we aim to cultivate an inquiring mind and the ability to think critically. These skills are essential as they can be applied in their working environment or when they embark on future studies.  

Our team is happy to assist with your enquiries on the Programme.

I look forward to welcoming you to the FST family.

Associate Professor LIU Shao Quan

Graduate Advisor
Academic Director of NUS MSc in Food Science and Human Nutrition

Speaker

Professor Zhou Weibiao

Head of Department

Professor Zhou Weibiao is the Head of the Department of Food Science & Technology, Faculty of Science. He received his Ph.D. from the University of Queensland, Australia in 1991.

 

Professor Zhou is an elected Fellow of 4 professional organisations, namely the International Academy of Food Science and Technology (IAFoST), Australian Institute of Food Science and Technology (AIFST), Royal Society of Chemistry (RSC) and Singapore Institute of Food Science and Technology (SIFST). In addition, he is an editorial board member of 8 international peer-reviewed journals (all SCI-indexed) in the area of food science and technology, of which he also serves as an editor for 2 (Trends in Food Science & Technology and Food Control).

 

Key expertise

Food engineering and food processing areas, particularly:

  1. Food Engineering: process modelling; process optimisation; advanced process control.
  2. Food Processing: baking processes; dairy processes; drying processes; high pressure processing; ultrasonic processing; LED technology; nano-technology in food packaging.
  3. Functional Foods: effect of food processing on functional components such as antioxidants, isoflavones and probiotics; innovative processing technologies for next-generation functional foods, oral processing and in vitro digestion

Modules facilitating

  • FST5205 Frontier of Food Processing and Engineering
Speaker

Associate Professor Huang Dejian

Deputy Head of Department

Associate Professor Huang Dejian is the Deputy Head of the Department of Food Science & Technology, Faculty of Science. He obtained his Ph.D (Inorganic Chemistry) from Indiana University.

 

Key expertise

  1. Anti-aging medicine
  2. Chinese herbal medicine
  3. Dietary antioxidants and oxidative stress
  4. Functional foods for controlling hyperglycemia
  5. Luminescent molecular and nanoprobes for detection of small molecules (NO, NO2, H2S, ClO-, etc) of biological importance
  6. High throughput screening methodology development

Modules facilitating

  • FST5301 Evidence Based Functional Foods
Speaker

Associate Professor Liu Shao Quan

Graduate Advisor 

Associate Professor Liu Shao Quan is a Graduate Advisor of the Department of Food Science & Technology, Faculty of Science. He also serves as the Academic Director of the NUS MSc in Food Science and Human Nutrition.

 

Associate Professor Liu obtained his Ph.D degree in 1994 from Massey University, New Zealand, and joined NUS in 2008. Prior to that, he worked at the then New Zealand Dairy Research Institute, which subsequently became the Fonterra Research Centre in New Zealand, in the field of dairy fermentation.

 

Key expertise

  1. Food and beverage fermentation
  2. Biotransformation for flavour and nutrition
  3. Biovalorisation of food processing by-products
  4. Probiotics-fermented foods

Modules facilitating

  • FST5202 Advanced Food Fermentation
Speaker

Assistant Professor Kim Jung Eun

 

Dr. Jung Eun Kim is an Assistant Professor in the Department of Food Science and Technology at the National University of Singapore and she earned her Ph.D. degree in Nutritional Sciences at the University of Connecticut, USA. Dr. Kim further completed a dietetic internship at Yale-New Haven Hospital, USA and became a registered dietitian.

 

Key expertise:

Investigating the effects of dietary constituents (including bioactive compounds and dietary macronutrients) on body composition and other cardio-metabolic health parameters in middle-aged and older adults from human clinical studies.

 

Modules facilitating

  • FST5302 Food, Nutrition and Health
  • FST5303 Modern Human Nutrition
Speaker

Assistant Professor Li Dan

 

Assistant Professor Li Dan is a faculty member of the Department of Food Science & Technology. She obtained her Ph.D from Ghent University, Belgium and also hold a M.S. Food Science and B.S. Food Science and Engineering awarded by Ocean University of China.

 

Key expertise

  1. Detection and mitigation of foodborne viruses in food chains.
  2. Microbial safety of leafy greens produced in emerging urban agriculture systems.
  3. Fate of foodborne pathogens in fermented foods and seeking natural antimicrobial strategies

Modules facilitating

  • FST5203 Advanced Food Microbiology and Safety
Speaker

Dr Liu Mei Hui

Senior Lecturer

 

Dr Liu Mei Hui is a Senior Lecturer of the Department of Food Science and Technology. She graduated from the pioneering batch of NUS’ Food Science and Technology Programme, and was awarded the prestigious A*STAR (Agency for Science, Technology and Research) Graduate Scholarship to pursue a Ph.D. in Molecular Biology.

 

Key expertise:

  1. Molecular Nutrition- diet induced transcription regulation of Nuclear Receptors, their co-regulators and non-coding RNAs in clinically relevant pathways using Genomics and Molecular approaches
  2. Nutrigenetics- modulation of individual susceptibility to insulin resistance
  3. Nutrigenomics- Stratified nutritional strategies for the Asian population

Modules facilitating

  • FST5302 Food, Nutrition and Health
Speaker

Associate Professor Yang Hongshun

 

Assistant Professor Yang Hongshun is a faculty member of the Department of Food Science & Technology. He holds a Ph.D. (Food Science) from the University of Minnesota, USA as well as a Ph.D (Refrigeration & Cryogenics Engineering), from Shanghai Jiao Tong University, China. He is currently an editor of LWT-Food Science and Technology,  editorial board member of Journal of Food Science, and Chair Designate of IFT Aquatic Food Products Division, USA.

 

Key expertise

  1. Organic Food Processing
  2. Food Safety Engineering
  3. Sustainable Food Processing via By-product Utilisation
  4. Food Nanotechnology
  5. Rapid Detection of Hazards for Food Defence
  6. Food Security

Modules facilitating

  • FST5205 Frontier of Food Processing and Engineering

Structure of Programme

MSc in Food Science and Human Nutrition

A student must meet all the coursework and research project requirements and have earned 40 MCs with the following criteria:

  • Achieve a minimum CAP of 3.0

  • Pass seven modules (minimum 5 FST-coded) from those listed in two clusters of modules: 1) Food Science & Technology, 2) Nutrition

  • For students admitted in AY2020/21 Sem 2 (Jan 2021) and earlier: Successfully complete and attain a minimum of C+ grade for the module FST5199 MSc Research Project (12 MCs)

  • For students admitted in AY2021/22 Sem 1 (Aug 2021) onwards:  FST5199 will not be offered. In the new syllabus, students need to pass FST5198 Advanced Food Science and Nutrition Seminar (4 MC) AND obtain a minimum of C+ grade for one of the following:

    •     FST5199A MSc Research Project (8 MC) - To be completed over 1 or 2 semesters for full time students

    •     FST5199B Integrated Food Research Lab (8 MC) - To be completed over 2 semesters

Module Code

+

Module Title

Credit

Sem 1

Sem 2

Cluster of modules for Food Science/Technology

FST5201

 

Rheology & Texture Properties of Biomaterials

4MC

X

FST5202 /
FST5202A^

 

Advanced Food Fermentation /
Modern Food Fermentation^

4MC

X

FST5203 /
FST5203A^

 

Advanced Food Microbiology and Safety/
  Advanced Food Microbiological Analysis and Food Safety

4MC

X

FST5205 /
FST5205A^

 

Frontier of Food Processing and Engineering / Smart & Sustainable Food Processing and Engineering^

4MC

X

FST5225

 

Advanced Current Topics in Food Science I

4MC

X

FST5226

 

Advanced Current Topics in Food Science II

4MC

X

FST5227

 

Advanced Current Topics in Food Science III

4MC

X

CM5241*

 

Modern Analytical Techniques

4MC

X

CM5245*

 

Bioanalytical Chemistry

4MC

X

Cluster of modules for Nutrition

FST5301 /
FST5301A^

 

Evidence Based Functional Foods /
Scientific Principles of Nutraceuticals^

4MC

X

FST5302

 

Food, Nutrition and Health

4MC

X

FST5303 /
FST5303A^

 

Modern Human Nutrition
Science in Clinical Nutrition^ 

4MC

X

SPH5003*

 

Health Behaviour and Communication

4MC

X

SPH5202*

 

Control of Non-Communicable Diseases

4MC

X

SPH5406*

 

Contemporary Global Health Issues

4MC

X

























































Click here for information on Core Modules and Elective Modules.
^From AY2020/2021 Sem 2 onwards, the modules with the suffix 'A' (e.g. FST5202A) will be offered in place of the corresponding modules without the 'A' suffix. (e.g. FST5202). 
*Subject to availability of quota

Mode of Study

Full-time: 12 to 36 months
Part-time: 24 to 48 months

Graduation Requirements

A student must meet all the coursework and research project requirements and have earned 40 MCs with the following criteria:

  • Achieve a minimum CAP of 3.0

  • Pass seven modules (minimum 5 FST-coded) from those listed in two clusters of modules: 1) Food Science & Technology, 2) Nutrition

  • For students admitted in AY2020/21 Sem 2 (Jan 2021) and earlier: Successfully complete and attain a minimum of C+ grade for the module FST5199 MSc Research Project (12 MCs)

  • For students admitted in AY2021/22 Sem 1 (Aug 2021) onwards:  FST5199 will not be offered. In the new syllabus, students need to pass FST5198 Advanced Food Science and Nutrition Seminar (4 MC) AND obtain a minimum of C+ grade for one of the following:

    •     FST5199A MSc Research Project (8 MC) - To be completed over 1 or 2 semesters for full time students

    •     FST5199B Integrated Food Research Lab (8 MC) - To be completed over 2 semesters

Admissions Criteria

  • A recognised Bachelor’s degree (with Honours or its equivalent) majoring in Food Science/Technology/Engineering and Nutrition; or
  • A recognised Bachelor’s degree majoring in Food Science/Technology/Engineering and Nutrition with at least 2 years of relevant work experience; or
  • A recognised Bachelor’s degree majoring in the following areas - chemistry, biochemistry, chemical engineering, biochemical engineering, biomedical engineering, agricultural engineering, agricultural product storage and processing, biotechnology, biological sciences, pharmacy, microbiology, nutrition, dietetics, physiology, agriculture and horticulture with at least two years of relevant work experience

International students whose mother tongue is not English or whose tertiary education is not conducted in English must have a TOEFL score of ≥85 (Internet-based) or IELTS score of ≥ 6.0.


Application timeline

Timeline-Food-Science-and-Human-Nutrition-01

TUITION FEES


excluding GST and miscellaneous fees

S$45,000


Singaporeans and Singapore PRs may enjoy tuition fee subsidies.



• There is an application fee of $50. 

• Apart from tuition fees, there is a Student Services Fee (as published by NUS Registrar’s Office) payable every regular semester.

• All fees quoted here are exclusive of prevailing GST, unless otherwise stated. The University reserves all rights to review fees as necessary and adjust accordingly without prior notice.


Apply now!

For enquiries, please email us at pgc@nus.edu.sg.

 
08 October 2020