SGUS PROGRAMME IN FOOD SAFETY, QUALITY MANAGEMENT AND FOOD SCIENCE (SGUS CLC1)

SGUS PROGRAMME IN FOOD SAFETY, QUALITY MANAGEMENT AND FOOD SCIENCE (SGUS CLC1)

About the Course

The SGUS Programme in Food Safety, Quality Management and Food Science equips participants with the necessary competencies to support the food sector and learn how food science & technology are applied in the food industry.

  • Course Aim

    The course aims to equip participants with the necessary skills and knowledge to support the food sector.

  • Course Outline

    The SGUS Programme in Food Safety, Quality Management and Food Science equips participants with the necessary competencies to support the food sector and learn how food science & technology are applied in food industry. It comprises the following topics: Fundamentals of Food Microbiology, Techniques in Food Microbiology, Quality Management System, Food Safety Management System, Food Regulations & Labelling, HACCP project, Principles of Food Science, Sensory Evaluation, Analytical Methods in Food Science, Instrumental Analysis in Food Science, Fundamentals in Food Chemistry and Applied Food Chemistry.

  • Target Participants

    Participants who have worked in the Food Industry or are looking for employment in the Food Industry.

  • Admission Requirements

    Recognised relevant 'O' Levels, NITEC/Higher NITEC (NITEC Applied Food Science, NITEC Chemical Process Technology, Higher NITEC Chemical Technology and Higher NITEC Biotechnology). Candidates without the minimum academic qualification may be admitted based on merit on a case-by-case basis (such as relevant working experience or interview).

  • Course schedule (conducting days & time)

    2 times per week on weekdays ( 9am to 6pm) for most of the programme. Tentative schedule will be provided upon course confirmation.

  • What You'll Study

    SGUS PROGRAMME IN FOOD SAFETY, QUALITY MANAGEMENT AND FOOD SCIENCE (SGUS CLC1)
  • Key benefits of programme

    You will learn the essential knowledge and skills in the food safety system and food science.

  • Programme structure

    Course is conducted on 2 weekdays per week.

  • Course delivery methods and assessments

    The programme consists of a mixture of theory and hands-on practical. Assessments includes tests, presentations, assignments and projects etc.

  • Course Fees and Funding

    Nett Course Fee payable for Singaporeans & Permanent Residents (incl GST): $500.00

    Applicants may use SkillsFuture Credit to offset the Nett Course Fee.

  • Contact for course enquiries

    Ms LIN LIANG, lin_liang@nyp.edu.sg, Tel No:65501576
    Dr TAY MIA ENG, tay_mia_eng@nyp.edu.sg, Tel No:65501543
  • Remarks

    The information in this calendar is accurate at the time of printing. NYP reserves the right to amend any information without prior notice.

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