SYNOPSES - Singapore Polytechnic

SYNOPSESCP6012Food FlavoursProvides students with knowledge andunderstanding of the principles involvedin flavour technology and enables them togain exposure and training in the areas offlavour creation, production, applicationof flavourings in food processing andquality control.CP6013Food Packaging & DesignProvides the principles, concepts andtechniques of food packaging viz., foodpackaging materials, package closures,adhesives application, packaging techniques,package printing, decoration, bar-coding andpackaging development and design. Lecturesare complemented by laboratory work.CP6014Industrial & EnvironmentalManagementProvides students with theoretical knowledgeof industrial and environmental management.It aims to enhance a growing environmentalawareness towards industrial safety andhealth, environmental, water and solidwaste management system and the impactof food industry on the environment at theglobal scale.CP6015Applied NutritionProvides students with knowledge andunderstanding of the applications of nutrition,nutrition throughout the human life cycle, theconcept of preventive nutrition and techniquesin performing nutritional assessment.CP6016Food Process EngineeringProvides students with emerging technologies,principles and engineering concepts of foodprocessing techniques, viz. hurdle technology,supercritical fluid extraction, ohmic heating,microwave pasteurisation and sterilisation,high pressure technology, shelf life evaluationand integral operations in noodle, surimiand fruit juice processing. Principles of planthygiene including layout, design, cleaning andsanitising are also taught.CP6017Food Analysis & LegislationEmphasises the importance of compliancewith food laws and regulations, and foodanalysis. Hands-on practice on food analysistechniques is emphasised.CP6018Food Safety & QualityManagementProvides students with knowledge offood safety, quality and quality systems asimportant means to ensure successful productquality and customer satisfaction. Foodsafety programmes such as Principles of FoodHygiene, Hazard Analysis Critical Control Point(HACCP) and ISO9000 will be covered.CP6019Food Operations ManagementProvides students with an insight intofunctions relating to food operations.Students will learn to evaluate and applymanagement and problem-solving skills inrelation to setting up and managing a foodbusiness. Evaluation and application ofknowledge on supply chain management,store control to increase the efficiency andprofitability of business operations will alsobe covered.CP601ZProjectEnables application and integration of theknowledge and skills acquired throughout thecourse to solve practical problems involvingfood product design and development,shelf life study, food analysis, packagingand food processing. Students work in smallgroups under the supervision of a lecturer.Assessment is by in-course assessment andproject seminar.CP9010Productivity &Quality ManagementProvides students with the knowledge ofthe working society. This includes topics onhow a typical organisation functions, howresources are effectively managed using themanagement functions and how productivitycan be raised through proper planning.A number of role-model companies and reallifecase studies are used to allow students toapply the concepts learnt.CP9012Life Science BBuilds on the information learned in LifeSciences A. Students will learn the impact ofgenetic engineering on agriculture, medicine,pharmaceuticals, the environment, intellectualproperty and bioethics. They will also learnmore about the specific applications ofgenetic engineering on the developmentof industries related to bioinformatics,biosensors, biochips, tissue engineering,biomaterials and biobusiness. Both modules Aand B are fully online.CP9013current Good ManufacturingPractice (cGMP)Provides students with the fundamentalprinciples and concepts of cGMP. It describesthe various guidelines and requirements fordifferent industries; pharmaceuticals, medicaldevices, biologics, food, cosmetics andfragrances. This module will prepare studentswith the knowledge and awareness whenthey join such industries.CT001ZClinical AttachmentAllows students to gain experience in a widerange of cardiology techniques in a hospitalor healthcare environment. Professionalism,basic patient care, safety techniques andemergency procedures are emphasised inthis attachment.CT0012Applied CardiacAnatomy & PhysiologyAims to provide students with basicunderstanding of anatomy and physiologyof the heart, and the clinical relevance ofthis knowledge.CT0013General CardiacAnatomy & Physiology 1Aims to provide students with definitions,etiologic evaluations, pathophysiology,clinical manifestation, risk factors, treatment,management and complications of variousheart diseases.CT0014ECG, Stress Tests &Rhythm DisordersAims to provide students with fundamentalconcepts of interpreting & monitoring ECG,as related to diagnosing heart diseases &abnormalities. Also provide understanding forthe various rhythm abnormalities commonlyencountered in clinical practice.CT0015Diagnostic & InterventionalCardiac CatheterizationAims to provide students an overview ofdiagnostic and interventional applications ofcardiac catheterization. It looks at history,principles, indications, instrumentationtechniques, equipment use, and newdevelopments of percutaneous coronaryintervention and valvuloplasty.266 Singapore Polytechnic Prospectus 2008/2009