Sidebar

4.2.2.5    Master of Science in Food Science and Human Nutrition (Full-Time and Part-Time)

  Home / NUS Bulletin AY2019/20 / Faculty of Science / Graduate Education / Coursework Programmes / Degree Requirements / Master of Science in Food Science and Human Nutrition (Full-Time and Part-Time)

The MSc in Food Science and Human Nutrition  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.

Admission Requirements

  • A recognised Bachelor’s degree (with Honours or its equivalent) majoring in Food Science/Technology/Engineering and Nutrition; or
  • recognised Bachelor’s degree majoring in Food Science/Technology/Engineering and Nutrition with at least 2 years of relevant work experience; or
  • 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 with at least 22 for the writing component) or a IELTS score of ≥ 6.0.

Programme Structure

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 both module clusters and
  • Successfully complete and attain a minimum of C+ grade for the module FST5199 MSc Research Project (12 MCs).
Cluster of modules for Food Science/Technology
Code Module Description Credit
FST5201 Rheology & Texture Properties of Biomaterials 4MC
FST5202 Advanced Food Fermentation 4MC
FST5203 Advanced Food Microbiology and Safety 4MC
FST5205 Frontiers of Food Processing and Engineering 4MC
FST5225 Advanced Current Topics in Food Science I 4MC
FST5226 Advanced Current Topics in Food Science II 4MC
FST5227 Advanced Current Topics in Food Science III 4MC
CM5241 Modern Analytical Techniques 4MC
CM5245 Bioanalytical Chemistry 4MC
Cluster of modules for Nutrition
FST5301 Evidence-based Functional Foods 4MC
FST5302 Food, Nutrition and Health 4MC
FST5303 Modern Human Nutrition 4MC
SPH5003* Health Behaviour and Communication 4MC
SPH5202* Control of Non-Communicable Diseases 4MC
SPH5406* Contemporary Global Health Issues 4MC

*Subject to availability of quota

Programme Intake

There are two intakes per academic year, in August and January.

  Home / NUS Bulletin AY2019/20 / Faculty of Science / Graduate Education / Coursework Programmes / Degree Requirements / Master of Science in Food Science and Human Nutrition (Full-Time and Part-Time)