Second Major in Food Science & Technology

This is a prestigious program combining four NTU existing degree programmes in Bioengineering (School of Chemistry, Chemical Engineering and Biotechnology), Chemical and Biomolecular Engineering (School of Chemistry, Chemical Engineering and Biotechnology), Biological Sciences (School of Biological Sciences), and Chemistry and Biological Chemistry (School of Chemistry, Chemical Engineering and Biotechnology) with Food Science and Technology as a Second Major, in partnership with the Wageningen University & Research (WUR), the Netherlands.

The Food Technology programme at WUR has been in place for more than 50 years and is considered one of the best and most innovative programmes in its field in Europe. WUR offers high-level courses and research in all areas of food science; ranging from advanced technical fields, such as Process Engineering or Chemistry, to fields with a more economic or sociological focus, such as Marketing and Gastronomy.

Students will be selected from each school to join the FST from the 2nd year of their BEng/BSc programmes. 5 core courses of this major (consisting of both theoretic and practice parts): Food Chemistry, Food Microbiology, Food Process Engineering, Food Physics and Quality System Operations will be taught by the faculties from Wageningen University with coordinators at NTU. Students will be able to choose NTU-FST prescribed elective courses from CCEB, SBS and NIE. The interdisciplinary nature of the programme will benefit students who are interested in NTU BSc/BEng programmes and at the same time have a strong curiosity about food process with engineering and industrial point of view.

  • Online learning via Wageningen University course site with weekly interactive Live Question Hour (LQH)
  • Networking for Career Development in Local Food Industry ​
  • Priority Internship in Local Food Industry
  • Student Exchange with Wageningen University ​ ​- Research (Final Year Project) Academic (WU Core Courses) &
  • Study Trip to Wageningen University ​​-1 week of CH5202 Food Physics laboratory class & 1 week of industrial visits to various food companies and industries in the Netherlands ​ ​

Students from the degree programmes in Bioengineering and Chemical and Biomolecular Engineering (School of Chemistry, Chemical Engineering and Biotechnology), Biological Sciences (School of Biological Sciences), and Chemistry and Biological Chemistry (School of Chemistry, Chemical Engineering and Biotechnology) may apply.

Subject Requirements for Singapore-Cambridge GCE 'A' Level


  • H2 Level pass in Mathematics and 
  • H2 Level pass in Physics / Chemistry / Biology / Computing and
  • H1 Level / 'O' Level pass in Physics/equivalent+​​ 

Chemical and Biomolecular Engineering

  • H2 Level pass in Mathematics and 
  • H2 Level pass in Physics / Chemistry / Biology / Computing and
  • H1 Level / 'O' Level pass in Physics/equivalent+

Biological Sciences

  • H2 Level passes in Mathematics and
  • H2 Level pass in Physics / Chemistry / Biology; or
  • H1 Level passes in Mathematics and
  • any two H2 Level passes in Physics / Chemistry / Biology​

​​Chemistry and Biological Chemistry

  • H2 Level pass in Chemistry and
  • H2 Level pass in Mathematics/Physics

+ 'O' Level pass in Physics is only applicable to applicants who have not read Physics at H2/H1 Level​


Diploma in Food or Related Fields

FST students should take note of the information below before considering on Overseas Exchange

Wageningen University and Research (WU) is agreeable to FST students' overseas exchange plan. However, this would imply that FST students who have decided to do so would complete the Second Major in FST in three years, instead of the initially planned two years;

For FST students who plan to go for overseas exchange, the workable possibility would be in Year 3, Semester 1 (Y3/S1). These students will not take CH5203 - Food Process Engineering offered in Y3/S1. They can take this course (CH5203) in Year 4, Semester 1 (Y4/S1);

Please take note of the complications arising from overseas exchange in Year 2, Semester 2 (Y2/S2). These students will not take CH5200 – Food Microbiology. However, they would not be able to take CH5200 in Year 3, Semester 2 (Y3/S2). This is because both CH5200 and CH5202 – Food Physics have laboratory sessions which take place at the same time (in May). In addition, CH5204 - Quality Systems Operations will be offered in Y3/S2; 

The FST Programme is under a collaborative agreement between NTU and WU. As such, students are not allowed to swap any of the five WU core courses while undertaking their overseas exchange. This restriction does not apply to our NTU prescribed courses;

Before accepting the offer for student exchange, we would advise students to assess and plan wisely your Year 4 curriculum to avoid overloading.  Please note that individual Schools may also have their compulsory Final Year Project (FYP) and Industrial Internship in Year 4.

AU Requirement for

Programmes with Second Major in FST.


1.  GER-PE consists of courses in these 3 categories of studies - BM, STS, LA,  There is also a 4th category called GER-PE (Any) which allows selection of any courses from the 3 categories.

2.  2nd Major in FST consists of 30AUs, of which 18AUs are core courses from WU, and 12AUs are a selection of PE courses from NTU. FST courses falls under category type Broadening & Deepening Electives (BDE).

3.  18AU of course exemption, i.e. 3AU from GER-PE (Any) category and 15AU from UE category can be exempted to count towards the completion of the FST Major.

4.  18AU of course exemption,

 - For students under PI Option; 3AU from GER-PE and 15AU from UE category can be exempted to count towards the completion of the FST Major.

 - For students under the PA Option; 4AU from Core, 3AU from GER-PE and 11AU from UE category can be exempted to count towards the completion of the FST Major.

5.  CH5200 Food Microbiology will be used to satisfy the requirement of PE-STS.

+ For Students with no 'A' Level Physics.


School of Chemistry, Chemical Engineering and Biotechnology

BEng (Hons) in Bioengineering with Second Major in Food Science and Technology

BEFS student, click here

BEng (Hons) in Chemical and Biomolecular Engineering with Second Major in Food Science and Technology

CBFS student, click here

BSc (Hons) in Chemistry and Biological Chemistry with Second Major in Food Science and Technology 

CHFS student, click here


School of Biological Sciences

BSc (Hons) in Biological Sciences with Second Major in Food Science and Technology 

BSFS student, click here


​According to the Ministry of Trade and Industry, the food industry alone employs 127,000 workers, accounting for about 4.4% of Singapore's total employment. The food industry also contributes approximately 1.6% to Singapore's gross domestic product based on government figures from the Singapore Department of Statistics 2011 Economic Survey Series and the Singapore Economic Development Board Census of Manufacturing 2011.

Upon completion of this 2nd Major programme, students can look forward to a wide range of exciting career opportunities in the food industry which includes but not limited to :

  • Food Manufacturing Engineer
  • Nutrition Scientist
  • Food Research Scientist / Engineer
  • Packaging Scientist
  • Flavor Chemist
  • Food Analytical Chemist
  • Food Process Engineer
  • Food Technical Manager
  • Food Regulatory Specialist
  • Food Microbiologist
  • Product Development R&D
  • Project Management
  • Food Safety Specialist
  • Supply Chain Distributor
  • Market Research Analyst
  • Sales and Marketing
  • Food Quality Assurance/Quality Control

For those who intend to pursue postgraduate study in Food Science and Technology, we offer graduate programme leading to the award of Joint-PhD programme in Food Science and Technology. Please click here for more information.

I did my Professional Internship attachment at IFF (International Flavors and Fragrances) thanks to the internship listings Ms Serene sent out in the FST email blasts. IFF is a company that focuses on creating artificial flavors and mouthfeels (think of potato chips, energy drinks, instant noodle seasoning, dairy beverages etc.) as well as fragrances for perfume, cosmetics and soaps. I served as a Laboratory Support under an Assistant Flavorist on the flavor creation department, and towards the end I was supporting and worked with many other colleagues. Through this internship, I have learnt many things relating to artificial flavor creation, both sweet and savory, and the numerous quantities of chemicals mixed with sheer precision to achieve a certain flavor and mouthfeel that each client preferred. This internship was an interesting experience for me as sectors such as artificial flavor creation was never taught in the FST modules. I also got to work with the spray dry machine that was covered in the Food Process Engineering module a lot of times and eventually got to know the machine inside out. Overall, it has been a fulfilling and insightful experience doing this internship at IFF.

Reynaldi Kongres
School of Chemistry, Chemical Engineering and Biotechnology, Cohort 2020


During my internship at Shiok Meats as a Food Science Intern, I developed different product prototypes and worked alongside the team to showcase the world’s first cultivated crab meat. It was exciting to see my ideas and hard work of the R&D team come to life, making a real impact on the food industry. I learnt a lot about the technicalities of cultivated meats and food safety regulations required to bring novel foods to market. I also gained invaluable insights and a deeper understanding of the whole alternative protein industry.

Teo Yong Ren Johanan
School of Biological Sciences, Cohort 2019


I had an amazing 8 months with Kellogg's. I was not only tasked to support laboratory trials but was also given opportunities to independently work on projects such as hypothesizing and designing shelf-life experiments. The team was welcoming and supportive. I felt like I was able to learn and grow my laboratory skills thanks to their mentorship.

Overall, this internship was a truly valuable experience that has given me a clearer perspective of my career goals.

Li Hui Ting
School of Physical, Mathematical Sciences, Cohort 2019

During my Summer internship at Nestlé, I was under the department of Nestlé R&D Centre Science & Technology Laboratory. In this short 3 months, I have gained a lot of exposure into the workings of an R&D Laboratory, specifically in the Chemico-Physical Laboratory. This was something I could not have learnt in the school curriculum. As an intern, I had the opportunity to conduct proximate analysis, wet chemistry preparation, sample and chemical inventory management, and some other ad hoc activities. From this internship, I learnt the importance of planning, time management and documentation as working in a lab requires me to be on my toes and be able to multitask. Moreover, since Nestlé mainly handles food samples, I was able to practise proper laboratory safety and learn basic principles of risk assessment. Contrary to my expectation that lab work would be routined and mundane, I felt that my 3 months in the R&D lab was very fulfilling and new lessons were learnt every day. Working in an organisation allows me to understand the importance of teamwork and effective communication as stakeholders from various departments have to work closely to ensure smooth sample reception, analysis and outsourcing. Overall, it was a valuable experience having interned at an R&D laboratory at Nestlé as the working environment is a collaborative and supportive one.

Michelle Kam
School of Physical, Mathematical Sciences, Cohort 2019


My experience as a toxins lab intern at the Singapore Food Agency was invaluable. Not only was it interesting to apply the learned knowledge in real life, but through the internship I was able to get a clearer idea of what I want to do post-graduation. Furthermore, I was able connect with current members of the industry and hear their stories and perspectives on the industry which was eye-opening. The internship left me with countless takeaways both technical and interpersonal.

Kim Ji Won
School of Physical, Mathematical Sciences, Cohort 2019

During my internship at IFF (previously known as DuPont), I was attached to the Application Team under the Fresh Fermented Product Category. My day-to-day responsibilities include assisting the application specialists and technologists to carry out application trials as well as conducting shelf-life analysis of samples. As an intern in a major food ingredient company, I was exposed to a wide range of ingredients and additives such as stabilisers, cultures, enzymes and flavours and was able to gain a better understanding of their functionality in various food products. I also had the chance to operate equipment and machines such as homogeniser, yogurt texturiser, viscometer and rheometer which allowed me to understand the processes and properties of the various food products better. In addition, the Application Team at IFF was very welcoming and willing to teach which definitely made my internship journey more enjoyable. Through this internship, I was able to hone my soft skills and gain insights into doing application work in the food industry. Overall, the internship was a fruitful one and has reaffirmed my thoughts about wanting to work in the food industry.  

Ong Zhen Ying
School of Biological Sciences, Cohort 2019

As a research intern at National Centre for Food Sciences (NCFS) under Singapore Food Agency (SFA), I have acquired useful skills such as aseptic mammalian cell culture and cell counting in the laboratory. I was entrusted by my supervisors to plan and conduct experiments to investigate the effects of nanomaterials (i.e., titanium dioxide, silica) as food additives on human health. The internship has not only allowed me to expand my connections, I was also given the opportunity to participate in intergovernmental conferences as well as gaining insights in working in a government agency. 
I was grateful for the FST office, specifically Ms Serene Kng, who is dedicated in outsourcing and coordinating internship opportunities for us as well as working with such a well-structured and competent team (shoutout to Dr Calvin Yeo and Dr Jasmine Li). My colleagues at SFA were also friendly and did not hesitate to teach and attend to our queries. Overall, it was a fruitful summer internship experience which has improved my competencies and prepared me for more job opportunities in the future.

Lai Yi Ni
School of Biological Sciences, Cohort 2019


My internship with IFF has been a blessing to have. Spending seven months under the guidance of people who are willing to share their knowledge of the environment, I have learned about different possible career paths I can take, and what it will take to get there. I am grateful for having the opportunity to work with IFF as this internship has provided me hands-on learning that school lacks and connections with great people who have given me good recommendations on my future path. Through this internship, my understanding of job-scope, professionalism, time management, workplace communication and computer skills have evolved tremendously too. As I continue my studies, I can imagine that this experience will be something I take with me and open new doors towards my future. 

Ho Yan Ying
School of Biological Sciences, Cohort 2019


I was attached to the production department of Compass Foods for my summer internship. As part of the production team, my main task was to carry out routine sampling from different sampling points for quality control purposes. Through this internship, I have gained experience in assisting the production team in key production activities, which include the starting up and shutting down processes of the plant, as well as process monitoring and data logging. This allows me to have a better understanding of how a chemical manufacturing plant works. Moreover, having an internship in the production department of a chemical manufacturer allowed me to gain some insights into how chemical reactions are scaled up in a plant for commercial-scale productions. Overall, it was an interesting and eye-opening internship experience as I gained hands-on experience, which allowed me to apply theoretical knowledge in real-world applications and appreciate industrial processes better.

Tan Siaw Tong
 School of Physical and Mathematical Sciences, Cohort 2019


Compass Food produces sucrose monoesters and develops innovative solubilisation technologies for the food, beverage and nutraceutical industries from its state-of-the-art factory and laboratory complex. After interning at the quality control and application department, I was able to obtain technical skills in operating various machines and equipment such as HPLC, GC, shear mixer and homogenizer. These skills are useful since these machines are commonly used in the chemical and food industry. In addition, this internship provides a clearer idea of a food production chain which includes the testing stage whereby quality control and assurance are applied in reality. Overall, it was an insightful experience during this summer holiday where I was able to gain practical skills and apply the knowledge I learnt in theory. 

Tiffany Tay Ting Ting
 School of Physical and Mathematical Sciences, Cohort 2019


Even though my internship at DuPont was only a short two months plus, I have learnt a lot and gained a lot of knowledge with regards to working in a lab in a food ingredient manufacturing company. My job was to assist the technologists in preparing ingredients and carry out trials in the bakery sector, as well as to carry out analysis on the products of these trials. Through these trials, I learnt the whole process of baking bread, cakes, jam, custard, and also how different ingredients affect the outcome of the product, for example, addition of different enzymes/amount of enzymes affect the volume of product (bread, cakes etc), texture, moistness, crumbliness and many other parameters.  Through this internship, I have also gained practical experience in handling many various equipment on a regular basis. The technologists and specialists in DuPont were all very patient and understanding and they really made interning at DuPont much more fun and enjoyable for me.

Chan Shi Ying, Sherlyn
School of Chemical and Biomedical Engineering, Cohort 2016


As part of my internship with DuPont, I was attached to the dairy, beverage and frozen desserts team under the Nutrition and Health (N&H) department. My responsibilities include assisting the application technologists in carrying out food application trials and subsequently carry out shelf life analysis of the product within the laboratory scaled pilot plant and analytical lab. Through these trials, I can better understand the importance of stabilizers such as carrageenan, microcrystalline cellulose and cellulose gum in the organoleptic evaluation of food stability and quality. Within the pilot plant, I was able to operate food processing equipment such as homogenizers, pasteurizers and tank mixers. However, larger equipment such as the UHT treatment machine, rotary retort and ice cream machines still required assistance from technologists. Further, within the analytical lab, I was able to utilize various rheometers, microscopes and consistometers to carry out analysis of the product. I managed to gain insight regarding the operation of these equipment which are not commonly present within a school laboratory.

More importantly, I am thankful to be given the opportunity to work with such a well-structured and competent team. People were friendly and did not hesitate to teach interns such as myself why they were doing things the way they were. Overall, it was a fulfilling summer internship experience.'

Leong Yong Xiang
School of Physical and Mathematical Sciences, Cohort 2015


My internship at Ingredion was an interesting and eye-opening experience to the food industry. Ingredion is a company specialised in the application of starch. It was surprising to find out that starch is found in many things ranging from cheese to even paper. Being part of the Industrial Solutions team, I was tasked with a new project -Sizing Emulsion Agent Synthesis. The main challenge of this project was to brainstorm for the possible failures and to come up with a standard operating procedure. Being a new project, there was no actual references of the past synthesis to refer to. skills. Besides that, I was exposed to several new machines such as Malvern and Brabender. Although this project was challenging, it was very fruitful and beneficial as I was forced to think out of the box. Also, it hones my analytical and planning skills. Most importantly, it allows me to be better prepared for new challenges in the future.

Lim Yu Li Calwin
School of Chemical and Biomedical Engineering, Cohort 2015


2 and a half months at F&N foods couldn’t have gone by even more quickly. It was overall an enjoyable experience, with my department (engineering). Most people here are rather helpful and very willing to settle you into the team. One important difference is that work is very unlike school as in school, there is always answers if you are willing to ask while here, it is a totally different field as a lot of the solutions you are looking for are empirical and based on personal research. F&N made me a more well-rounded person as what was required was not just what I learnt in school, but many much more for example AutoCAD skills, and additional things you have to learn on the job. In all, it is an experience I would take with me for life and the main take away is that never reject any work given to you despite it not being part of your discipline/course of study because it’s always better being good at all things than just one.

Lim Wan Yi
School of Chemical and Biomedical Engineering, Cohort 2015


I’ve always wondered what it is like to work in the manufacturing line of the food industry – to see what big scale food production would look like. Working in Fraser & Neave (F&N) gave me that platform. Managing massive volumes of products on a daily affair is surely not an easy task. It involves coordination with different functions in the company. Being attached under the Quality Control & Quality Assurance has taught me to be meticulous in monitoring the different aspects of product specifications. In the event of any out-of-specifications in the product quality, we had to investigate the root cause as a team by analyzing the data and getting the relevant stakeholders involved in the troubleshooting process. I was also blessed to be able to work under the guidance of a dedicated team who were surprisingly warm and welcoming of interns like me. They treated me as a co-worker, a colleague, instead of a student and assigned specific responsibilities such as to assist with the initial launch of a new technology in the food laboratory. And, I definitely enjoyed the occasional treats where I could join in the sensory evaluation of the newly developed beverages!

Ngan Felicia Devina
School of Biological Sciences, Cohort 2015


I was attached to F&N Quality Assurance/Control Department for my summer internship. It was an eye-opening experience to understand how products are monitored and sampled in a food manufacturing company. As a consumer, I was previously not appreciative of the risk assessments in place to ensure that products we consume are safe. During my internship, one of my main task was to assist in setting up of online platforms for documentation and monitoring of raw materials and products. During this set up, I got to interact with the friendly lab technicians and review the current testing methods. As a lot of methods are done based on past approach, there were gaps and possible future improvements. I was able to apply the knowledge gained from FST Modules and gain insights about working in the food manufacturing industry. I also got to take part in a lot of interesting events such as taste testing of new products.
The biggest takeaway from this internship is to keep your options open, be flexible and to continue learning even when you enter the workforce. The industry is always changing and we need to equip ourselves with the latest knowledge and skills to face the challenges ahead. I’m thankfully for the help received throughout my internship and I’m definitely more certain of my future career directions now.

Chan Shin Yi
School of Physical and Mathematical Sciences, Cohort 2015


The internship in ASTAR is very research-based as expected from an applied science governmental research facility. The mentor, Anton and Seok Hong is extremely accommodating to students and are wonderful to work with. I have learnt quite a bit from them, including designing experiments, writing lengthy reports and some characterization techniques eg: SEM, fluorescence spectrometer.  They are always there to help and to guide! Though I have only spent 2 months in the location, I feel that I have grown in many ways. The location at which the internship is located, One-North have a vibrant startup and scientific scene as many organizations are located in that small patch of place. It feels good to be part of the scene and I feel very motivated to travel to work everyday. I would recommend internship at ASTAR to students who would like to gain research experience and who doesn't mind to read extensively. Even if research is not your cup of tea, it is always good to open your eyes to the science scene in Singapore. 

Verene Chou Hui Wen
School of Physical and Mathematical Sciences, Cohort 2014


I feel like I made a right choice by joining FST, so that I had a chance to do my internship at FrieslandCampina, the 4th largest dairy company around the world. The 1st part of my project was to verify the homogenization pressure in the lab as a simulation for pilot plant and the production facilities. It aimed at obtaining a thorough understanding of how homogenization pressure affects the quality (viscosity, particle size distribution, etc) of different milk products (cream, yoghurt, plain milk, etc). Daily lab works were closely related to what we learnt in FST courses and had given me a clear idea of how research is being carried out in the product development center.

As for the 2nd part, I used gPROMS, a dynamic simulation software, to model UHT process in the factory and understand how a change in process (for example, an increase of milk flow rate) would affect the overall output, energy consumption, the fouling rate, etc. It was a testing of my abilities of coding, data analysis and project management skill. I began to appreciate how to apply the knowledge of CBE, my 1st major, into the real production of food in industry scale.

Honestly, it was very lucky to be an intern in FrieslandCampina and had such an enjoyable and memorable journey. The company culture was fantastic, colleagues were amicable to each other and willing to help when you were in trouble. Using my knowledge of both CBE and FST to do some value-addition to FrieslandCampina also gave me a sense of fulfilment.

Ma Yunqiao
School of Chemical and Biomedical Engineering, Cohort 2014


Internship at DuPont has been very fulfilling as it opened my eyes to how many things work in this industry. My job scope is to help the technologists in the dairy and ice cream department carry out the various experiments that they have. In the process, I get to understand what the purpose of the experiment is and how the various ingredients play a part in forming the final product. A more in depth knowledge of how certain ingredients, for example emulsifiers or gums, work is achieved.  I now have practical experience in handling many equipment on a regular basis. Though it may be tiring at times, I am very grateful to have the chance to experience, learn, and acquire these knowledge. 

Cheryl Lim Pei Xuan
School of Chemical and Biomedical Engineering, Cohort 2014


I went to Coca-Cola Beverages (Shanghai) as my industrial internship programme as a product developer in the juice team. I learnt a lot from my mentor and colleagues, from market research, data analysis to the actual making and design of a beverage that can be launched. Skills aside, the experience has provided me with knowledge about the Chinese market and trends, insights to one of the biggest markets in the world. My Chinese language has also improved tremendously although all meetings were conducted in English, a characteristic of foreign-based companies in China. I really enjoyed this learning experience and I believed I have learnt many things that I would never have if I interned in a local company.

Low Zun Siong
School of Biological Sciences, Cohort 2013


Our internship with Nestlé was project-based and aimed at problem-solving, in particular the assessment of glycemic index (GI) in different types of food.  The GI is a nutritional concept which chemically classifies the type of carbohydrate (sugars or starch). This gives new insights into the relationship between the physiologic effects of carbohydrate-rich foods and health. High glycemic load values are associated with increased risk of developing diabetes. Currently, the method to obtain the GI value of a food is using in-vivo methods. Our project was to develop a novel methods to assess the GI value from Nestlé’s proprietary food product. This new method can be used for other types of food, as well as in food innovation.

Mu Huanwen
School of Chemical and Biomedical Engineering, Cohort 2013


My project at Nestlé focused on the design and implementation of an in vitro starch digestion test to simulate the human digestion process and thus predict the Glycemic index of MILO products.

The internship at Nestlé is definitely an enjoyable and meaningful experience to me. I was able to design and carry out the entire testing process with the guidance from my supervisors, which effectively trained both my analytical and practical skills. Besides, attending various discussion and events with my colleagues and supervisors helped me better understand the workflow in an R&D center as well as appreciate the company culture of Nestlé to a higher extent.

Huang Shang
School of Chemical and Biomedical Engineering, Cohort 2013


I feel that interning at Nestlé is a very unique experience as you can learn so much first-hand knowledge about food industry and get to know how a large company like Nestlé organizes internally. Nestlé is a fantastic choice for me because they have set up a R&D centre in Singapore so I could just do research and apply the knowledge I have learned in FST.

During my internship, the thesis of my project was to improve the MILO product and I feel this is something special because it is a product so close to our daily life. Besides, the people here are really kind and willing to help you whenever you have encountered problems.  Lastly, I would like to thank FST for giving me such an opportunity to be able to intern in one of the top leading companies in the industry.

Liu Zhehui
School of Biological Sciences, Cohort 2013

Hear what FST students have to say about their experience!

The FST programme has been nothing short of amazing for me! I loved taking FST modules and learning the content taught by the WUR professors. The FST committee was also very committed to taking good care of our welfare, as evident in the exam welfare packs, and the many bonding events held by the committee. The study trip was honestly the highlight of my university life because when else can one get the opportunity to travel all the way to Netherlands for lab classes and to visit the companies there? In conclusion, I am beyond grateful for the FST committee and would definitely recommend this programme to my juniors, especially if they are interested in food science! 

Kho Jia Xuan, Class of 2024
Specialising in Chemical and Biomolecular Engineering (CCEB)


This program offers the chance to explore science and technology through the lens of food, allowing you to apply familiar concepts to food products. It’s a dream come true for food enthusiasts and highly relevant to Singapore’s efforts toward a more food-secure future. The small class size fosters greater interaction with peers, which is an added bonus. 

Sheikh Hafsa, Class of 2024
Specialising in Chemical and Biomolecular Engineering (CCEB)


What I like the most about BSFST is that I can get a world-class education from both Wageningen University & Research (WUR) in the Netherlands and NTU SBS. As WUR is one of the leading universities in the world in Food Technology, I have gained insights highly relevant and applicable to the current trends in the food-tech industry and can confidently utilise my skillsets learnt in school to apply in the industry.

The environment and culture established by the NTU FST Society is very welcoming and easy-going too. The students and the staff are very supportive of one another. Although there is competition, my peers are always willing to help each other out and study together to make learning more enjoyable.

Teo Yong Ren Johanan, Class of 2023
Specialising in Biological Sciences (SBS)

I appreciate the diverse opportunities offered by NTU FST, not only learning opportunities from the well-structured courses, but also the experiences from internships and research projects. My internship with FrieslandCampina and Waters Corporation offered me the chance to learn about consumer insights in the food industry as well as the technical skills in analytical food chemistry. I loved having fun with my coursemates during the lab classes which better prepared us with hands-on experiences in food innovation. Furthermore, I enjoyed the classes with our professors from WUR who
are friendly and eager to clarify any questions we had throughout the course. I wished we'd get to meet them in the Netherlands! I love the food industry seminar course which allowed us to team up with students from different courses to come up with creative ideas for food product development projects. During the course of Future Foods, we had the opportunity to hear from industry experts about the challenges faced in meat alternatives at various stages, and we also learned how to apply what we had learned in class to use in the case study. In my final year, I was given a chance by Prof

Chen to work on my final year project about food waste with the FST research team. Working with PhD students was enjoyable because they were constantly encouraging of our efforts. This enabled me to explore further the innovative applications of food waste which can offer us health, economic and environmental benefits. Thanks NTU FST for giving me the chance to build a strong passion in food innovation sector!

Ho Zhi Qing, Class of 2022
Specialising in Chemistry and Biological Chemistry (SPMS)


The FST programme was an extremely enriching experience and a big part of my university experience. The program was no walk in the park but it has taught me food centred topics on top of physics, engineering and biology basics that I would not have known as a chemistry major. Furthermore, due to FST, I had the chance to take up other school’s core modules like plant biology which led me to taking a plant biology related research topic for my final year project. Unfortunately due to the pandemic I could not fully experience everything the program could offer, nevertheless I am extremely glad that I was a FST student.

Felicia Lie, Class of 2022
Specialising in Chemistry and Biological Chemistry (SPMS)


I have always been interested in science since a young age and I grew up as a food enthusiast. It was my love and passion for food which led me to pursue a 2nd major in FST. The modules offered were sufficient to gain relevant knowledge and skills and also, to keep abreast of food industry trends. Apart from the lectures, there were laboratory classes as well. In particular, I really enjoyed the nutrition module as I was able to uncover the wonders of science and apply science into food creation, of which I got to experiment with various food ingredients, creating new and healthier food alternatives.

Jesslin Hong, Class of 2021
Specialising in Biological Sciences (SBS)


Looking back the 3 years of FST experience in university, I know that it's filled with bittersweet moments. Why bitter? Because I had to juggle more modules than my typical coursemates in SBS, given challenging assignments which required extra efforts and consistency, and also planning in various aspects. And why sweet? Because I found joy in learning new concepts beyond my biology major, meeting like-minded people who became some of my closest friends, and listened to great speakers and leaders of the food industry all around the world. I guess we all need that little dose of bitter flavour to make us appreciate the sweetness in life. To that, thank you FST!

Ngan Felicia Devina, Class of 2019
Specialising in Biological Sciences (SBS)

The practical and theoretical aspects of the programme has substantially enriched my learning journey, and left me with a deeper understanding of the food industry. Ample out-of-classroom learning opportunities, such as factory visits have also been largely insightful.

Muhammad Hilmi Bin Rahman, Class of 2019
Specialising in Chemistry and Biological Chemistry (SPMS)

The 2nd major in Food Science and Technology provided us students with much insight and exposure into the food scene beyond Singapore with its partnership with Wageningen University and Research. Students not only get to interact with professors with profound knowledge in the scene, but also network with industrial partners through various lecture series and industry visits organised by the Programme. It was a wonderful and enriching experience to be able to bond with like-minded individuals passionate about the food industry from various different backgrounds, while embarking on this journey together!

Seah Xin Yun, Class of 2019
Specialising in Chemistry and Biological Chemistry (SPMS)


The lab sessions were highly enriching. We had the opportunity to make apple jams, potato fries and simulate part of the beer brewing process in the Food Chemistry lab. It allowed us to explore different storage conditions to achieve optimal shelf lives of certain food products and to better understand the reactions which could possibly occur. Testing of common food products like raw chicken, milk, fruit juices for microbes were conducted in the Microbiology lab. It provided us with more knowledge about the various techniques available for identifying harmful pathogens. In the lab sessions, we were able to put the theory learnt to practical use. This course provides a good exposure as we are being challenged to use our analytical and critical thinking skills. The teaching staff are also friendly and eager to help, creating a wonderful learning environment.

Tan Miao Zhen, Class of 2018
Specialising in Chemistry and Biological Chemistry (SPMS)

I think that FST has brought out a more different aspect of chemical engineering. In chemical engineering, the 'food' part is seldom mentioned whereas oil or pharmaceutical is commonly heard. Through FST, I had the opportunity to venture more into the field of food science and technology. The modules that I took further cultivated my interest in this field. I look forward to the exciting things I will learn in FST.

Cheryl Lim, Class of 2018
Specialising in Chemical and Biomolecular Engineering (SCBE)


Being in FST has thus far been a very enriching and rewarding experience and I do not regret a single bit! The complexity of food networks and the constant need for innovation requires a very flexible and multidisciplinary workforce, often involving people from varied backgrounds. The FST programme has provided us opportunities to learn from multiple disciplines, take part in internships from relevant companies in the food industry and also equipped us with practical skills that are applicable in industries. Not only that, making new friends who share similar passion relating to food has made learning in FST much more fun!

The well-structured and challenging curriculum has truly broadened my knowledge and further cultivated my passion in this field. Having a second major in FST would no doubt give an extra edge to an individual upon graduation.

Chou Hui Wen Verene, Class of 2018
Specialising in Chemistry and Biological Chemistry (SPMS)


It is awesome to be in the FST. In FST, I have the opportunities to know more about ‘what I eat’, ‘how they are processed’ and ‘how can I design the process’ which are interesting and applicable in the daily life. Moreover, the fun doesn’t just end in the classroom. There are various events organised by FST such as farm visit trip where I got a great experience to learn and enjoy the beauty of nature!

Liu Yaxin, Class of 2018
Specialising in Biological Sciences (SBS)


Why bread becomes soft during baking?
What kind of pathogen causes stomach cramps?
How does counter-current evaporator result in fouling?
Not about running food court
Not about going for food-hunting
It’s about learning to be a food scientist or engineer
It’s about production, storage and transportation techniques
It’s about keeping in touch with leading-edge food technology
It’s about a brand-new exploration journey with new friends
2015-2018, I’m here, FST.

Ma Yunqiao, Class of 2018
Specialising in Chemical and Biomolecular Engineering (SCBE)

My experience in FST was probably the most rewarding chapter of my entire university life. It's not just an ordinary second major program where one simply takes modules to fulfil the additional AUs required. Throughout this program, FST has provided me more than just knowledge of the food industry, but also the opportunity to develop my scientific, research, communication and networking aptitudes through its comprehensive coursework, insightful industrials talks and company visits. The enriching end-of-semester laboratory sessions and two-weeks attachment at Wageningen University were definitely one of the many memorable experiences which I will hold dearly to even after graduation. Of course, all these will not be possible if not for the well-structured curriculum and the amazing professors in Wageningen University. The professors possess the passion for teaching and together with their expertise's in the food industry made my learning even more fun and enjoyable. These experiences reaffirmed my interest for a career in food science and I am truly thankful for everything that this program had done for me. 

Neo Chun Kai, Class of 2017
Specialising in Chemical and Biomolecular Engineering (SCBE)


My experience of Food Science and Technology second major programme is awesome. The classes are conducted in an interactive manner, and the teaching faculties are extremely friendly in answering to our queries. Furthermore, the coursework is very relatable to our daily lives and it allows me to apply the theories learnt in school to solve practical problems. The study trip to Netherlands is one of the highlights of the programme. The laboratory classes are very different from what we used to have and we had a lot of fun during the process. Besides the coursework, there are many fun-filled activities to attend, and I have made long lasting friendships. Enrolling in this programme is a challenging yet rewarding experience for me. The learning curve is steep but it is definitely worth the time and effort spent.

Sun Yiyang, Class of 2017
Specialising in Chemical and Biomolecular Engineering (SCBE)


I thoroughly enjoyed the FST programme. The exposure and experience that came with it made all the effort worthwhile–fun lab sessions, insightful lecture series, and an exchange opportunity to the Netherlands are just a few of the many perks. Most notably, the programme has revealed to me a new dimension to the seemingly mundane in our everyday life. The science behind that delightful scoop of ice-cream continues to intrigue me, and I can’t pass a runny egg without mentioning Salmonella, or get a sip of wine without Marangoni crossing my mind. 

Wondering if the FST programme is for you? If you're curious about food and hungry for a challenge, join us.

Lim Enyi, Class of 2017
Specialising in Chemical and Biomolecular Engineering (SCBE)


As the first batch student of FST programme, I really like the new way of learning, online lectures and Live Question Hour every week. I feel that online learning is more efficient as we can learn the course materials at our own pace and we can submit our questions online before the tutorial to get it conducted more efficiently. The practical sessions at the end of each semester also equip us with essential skills and hands-on experiences that are necessary to later enter food industry.


Moreover, there are plenty of opportunities and activities organized by FST for the students to get a closer look at food industry and even get connected to high-profile experts in the industry. For example, the summer trip to Wageningen, the Netherlands, was one of my best memories at college because it was an eye opening experience. During the lab courses at Wageningen University and factory visit to different companies, we learned how teaching is conducted in the WU side and also got to know how large food companies operate. Therefore, I would highly recommend FST programme to those who are keen to develop their knowledge in food science and also want to have an overseas exposure.  

Liu Zhehui, Class of 2017
Specialising in Biological Sciences (SBS)


The Overseas Trip to Wageningen University was a very enriching experience! We finally met our lecturers face-to-face after 2 years of online teaching. They are very friendly and willing to help us to adapt to the new environment. The industry visits were rewarding and unforgettable experience. We saw the food production processes, some amazing equipment and tools, and also the working environment there. It gave us insight on how our knowledge in class is applied in real-life food production. It was definitely one in a lifetime experience!

Auginia Natalia, Class of 2017
Specialising in Biological Sciences (SBS)


I personally find my experience in FST very "YOLO" (You-Only-Live-Once). FST provides me with lifetime experiences which I do not think that I could have been through the same anywhere else. I had the rare opportunity to make so many friends from other courses while studying a subject that I love. The course might be challenging. and yet being able to go through thick and thin together with friends had made it less painful. In fact I feel I had a lot of fun in FST , on top of the many opportunities given such as, to study under professors from the overseas university through live-interactive sessions, travel to Wageningen University in Netherlands for the two-weeks attachments and finally be able to make new friends from there. All these concluded with the huge amount of knowledges and laboratory skills learnt at the end of the programme made me feel ever grateful to be able to take up this major.

Cai Mimi, Class of 2017
Specialising in Chemistry and Biological Chemistry (SPMS)


This joint collaboration between Wageningen University and NTU has allowed me to experience a truly different learning environment. I find the various hands-on laboratory sessions very enriching. The multi-disciplinary and self-directed nature of this course has trained me not only to think out-of-the-box but also to be inquisitive about phenomena in food that we encounter daily.

Tan Cavin, Class of 2017
Specialising in Chemistry and Biological Chemistry (SPMS)


Throughout the 3 years study program in Food Science and Technology, I'm glad to continue learning the knowledge in what I'm interested. I feel so lucky that the program was started in the right time allowed me to sign up. This is a great opportunity to experience the different teaching culture from Singapore.

Of course, besides the studying, I have met a bunch of good friends who experienced this together, which is much more precious and memorable in the university life.

Pang Shi Ning, Class of 2017
Specialising in Chemistry and Biological Chemistry (SPMS)

All applicants seeking admission to the Second Major in Food Science and Technology Programme are required to complete their application via NTU Application Portal here.

1. Applicants have to apply under one of the five groups that corresponds to their high school qualifications. (ie. GCE 'A' LevelPolytechnic DiplomaInternational Baccalaureate Diploma,  NUS High School Diploma,  International & Other Qualifications)

2. Click on Apply Now

3. You will be required to complete the application form that consists of following sections (Personal Information, Qualifications, Choices of Programme, Other Important Information, Discretionary Admissions and Declaration).

4. Under Choices of Programme, applicants are able to indicate up to 5 choices and must select one of the following degrees below as a choice of study in order to be considered for FST:

  • Bioengineering with a Second Major in Food Science and Technology or
  • Biological Sciences with a Second Major in Food Science and Technology or
  • Chemical and Biomolecular Engineering with a Second Major in Food Science and Technology or
  • Chemistry and Biological Chemistry with a Second Major in Food Science and Technology

5. Upon submission of the application form, you will receive an application number A000xxxx. If you did not receive an application number after your submission, you will need to re-submit again as NTU did not receive your application form.

Applicants who are shortlisted will be invited for an interview. Assessment of the application will be based on a holistic approach that includes the academic results, co-curricular records, application essay and interview performance.