Untitled - Singapore Polytechnic

on the use of the various food processingequipment will also be included.CP0518Applied Food MicrobiologyProvides students with theoretical andpractical knowledge in evaluating thecharacteristics and activities of importantmicroorganisms in foods, with emphasis onpathogens and spoilage organisms. Practicalsin both the conventional and rapid, automatedmethods will be emphasised.CP0519Food AnalysisProvides students with the essentialknowledge of advanced analyticalinstrumentation, as well as practical skills onfood residue analysis in a modern laboratory.In addition, quality assurance measures ontesting methodologies will also be covered.CP0520Food Quality ManagementProvides students with knowledge andunderstanding of the principles involved infood quality management, standards and inthe legislative aspects of food quality.CP0521Food BioengineeringProvides students with an understandingof the principles of fermentation, enzymetechnology and the technology of geneticallymodified (GM) foods. Topics covered infermentation and enzyme technology will focuson the key concepts and principles of themode of operation and regulation of batch andcontinuous systems. As for topics related tothe technology of GM foods, an understandingof the technology, applications and issuesinvolved in the development of transgenicplants will be covered.CP0522Nutrition & MetabolismProvides students with knowledge ofhuman nutritional requirements, nutritionalrelated diseases, the effect of handling andprocessing on nutrients in food and practicein planning meals for specific requirements. Italso gives students the opportunity to developa basic scientific understanding of metabolicprocesses and its application to food qualityand the impact of nutrition on health.CP0523Food Packaging TechnologyProvides students with knowledge of theprinciples involved in the selection of foodpackaging materials; a working knowledge ofthe concept of food packaging techniques,active packaging technologies; packaging ofspecific food products; package labelling andthe impact of packages on the environment.CP0524Food Marketing and ProjectManagementProvides students with the ability to developand implement marketing plan for new andexisting food products. It covers the keytopics in marketing strategies, as well as thecritical issues pertaining to the successfulcommunication and implementation of theplan to various stake holders. It also providesstudents with an understanding of projectmanagement procedures and techniques.The students will also learn to applyquantitative operations research techniqueto plan and optimise project scheduling andresource utilisation.CP601Y/ZProjectEnables application and integration of theknowledge and skills acquired throughout thecourse to solve practical problems involvingfood product design and development, shelflife study, food analysis, packaging and foodprocessing. Students work in small groupsunder the supervision of a lecturer. Grading isby in-course assessment and project seminar.CP0614Essentials of NutritionProvides students with a basic understandingof the science of nutrition and the importanceof nutritional adequacy and balance foroptimal growth and health. The dietarysources of the major nutrients, their digestion,absorption and metabolism in the humanbody will be covered. Students will learnthe functions of nutrients and the effects ofdeficiencies and excesses on health. Theywill also perform nutritional analysis of foods.Practicals and assignments on preventivenutrition will be included.CP0615Principles of Health Education andHealth PromotionExamines the health determinants, majortheories and models of health behaviour. Acomparison of major concepts and theories ofhealth and characteristics of health educationprograms in the community will be made.Application to health education and promotionincluding health promotion program planning,implementation and evaluation will be covered.CP0616Perspectives of Health andWellnessIntroduces students to the constructs ofhealth and wellness from personal andsocietal perspectives. The module focuseson personal health and wellness with anemphasis on increasing knowledge andawareness of a wide variety of health-relatedtopics as well as on improving individualhealth. The social determinants of health andhealth disparities on the impact of populationhealth will be covered.CP0617Exercise and FitnessExamines the basis of sports and fitnessscience. At the end of the module, studentswill be able to describe basic principlesof strength training and cardiovasculartraining, examples of common sportsinjuries and its prevention, basic appraisalof a fitness programme for its intended use,explain nutritional requirements for exercisesand suggest nutritional supplements foroptimised health.CP0618Alternative and ComplementaryHealth and NutritionExamines a variety of areas and issuesconcerning the whole field of alternate andcomplimentary health. Coverage will alsoinclude the concept of nourishing wellnessthrough alternative nutrition such as Chineseherbs in the traditional Chinese medicine(TCM), naturopathy, homeopathy and othernon-traditional therapies. Students will betaught to evaluate the efficacy and safetyusing alternative nutrition.CP0620Science and Practice of WellnessThe first aim of this module is to providestudents with the basic knowledge andunderstanding of the practices, issues,trends and regulation in the area of healthpromotion and wellness. The knowledgegained will provide students with thenecessary background to understand theother modules better. The module alsoaims to provide students with the basicknowledge and understanding of the majororgan systems of the human body andtheir respective physiological processes.This will help students appreciate theclinical and histopathological conditions ofthe human body.Synopses 265