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BSFST Curriculum AY2020 Intake
B.Sc. (Hons) in Biological Sciences with Food Science & Technology Major
Curriculum and Course Descriptions AY2020 Intake and onwards
| Year 1 Semester 1 | Core | BS1001 | Introductory Biology^ | 3 |
|---|---|---|---|---|
| Core | BS1002 | Biophysical Chemistry | 3 | |
| Core | BS1003 | Organic Chemistry | 3 | |
| Core | BS1008 | Biostatistics | 3 | |
| GER-PE** | - | GER-PE | 3 | |
| GER-Core | HW0128 | Scientific Communication I | 2 | |
| Total AUs | 17 | |||
| Year 1 Semester 2 | Core | BS1005 | Biochemistry I | 3 |
|---|---|---|---|---|
| Core | BS1006 | Principles of Genetics | 3 | |
| Core | BS1007 | Molecular & Cell Biology I | 3 | |
| Core | BS1009 | Introduction to Computational Thinking | 3 | |
| Core | BS1100 | Molecular and Cell Biology Techniques Level 1 | 3 | |
| GER-Core | GC0001 | Sustainability: Seeing through the Haze^ | 1 | |
| GER-PE | - | GER-PE | 3 | |
| Total AUs | 19 | |||
| Year 2 Semester 1 | Core | BS2001 | Physiology | 3 |
|---|---|---|---|---|
| Core | BS2002 | Microbiology | 3 | |
| Core | BS2003 | Biochemistry II | 3 | |
| Major-PE | - | (From Table A) | 3 | |
| GER-Core | ML0003 | Kickstart your Career Success | 1 | |
| GER-Core | BS0004 | Introduction to Data Science | 3 | |
| GER-UE | CH5201 | Food Chemistry# | 5 | |
| Total AUs | 21 | |||
| Year 2 Semester 2 | Major-PE | - | (From Table A) | 6 |
|---|---|---|---|---|
| Core | BS4223 | Professional Career Development | 1 | |
| GER-Core | HW0228 | Scientific Communication II | 2 | |
| GER-Core | HY0001 | Ethics and Moral Reasoning^ | 1 | |
| GER-Core | BS0005 | One Health | 3 | |
| GER-UE | CH5200 | Food Microbiology# | 3 | |
| GER-UE | - | (From Table C) | 6 | |
| Total AUs | 22 | |||
| Year 3 Semester 1 | Core | BS4224 | Professional Internship | 11 |
|---|---|---|---|---|
| Total AUs | 11 | |||
| Year 3 Semester 2 | Major-PE | - | (From Table A) | 15 |
|---|---|---|---|---|
| GER-Core | ET0001 | Entrepreneurship and Innovation^ | 1 | |
| GER-UE | CH5202 | Food Physics# | 3 | |
| GER-UE | CH5204 | Quality Systems Operations | 2 | |
| Total AUs | 21 | |||
| Year 4 Semester 1 | Major-PE | - | (From Table A) | 6 |
|---|---|---|---|---|
| GER-UE | - | (From Table C) | 6 | |
| GER-UE | CH5203 | Food Process Engineering# | 5 | |
| GER-PE | - | GER-PE | 3 | |
| Total AUs | 20 | |||
| Year 4 Semester 2 | Major-PE | - | BS4020 - Final Year Project OR (From Table A) | 12 |
|---|---|---|---|---|
| GER-UE | - | (From Table C) | 3 | |
| Total AUs | 15 | |||
^ Online course
# The FST laboratory classes will be conducted during the vacation week for 1 week or 2 weeks (full day). Attendance is compulsory.
Table A
Click to Show TableTable B
Click to Show Table# Major PE which is conducted during the 1-week term break or during the 2 weeks before the term starts.
^^ BS1101 and BS2103 are considered as ONE Major PE.
++ Recommended Major PE which is conducted during the inter-semestral break. Completion of BS9001 will allow you to do one less Major PE in any of the future semesters. Registration of BS9001 will be done by the School. It is a pass/fail course
Students are required to read FIVE of the following courses, total 15AUs
| Course Code | Course Title | Course AU |
|---|---|---|
| BS3018^^^ | Plant biology | 3 |
| BS4015^^ | Plant Biotechnology | 3 |
| AAQ10A | Principles of Nutrition | 3 |
| AAQ20E | Applied Nutrition | 3 |
| BG4215 | Biomedical Nanotechnology | 3 |
| CH4213 | Pharmacokinetics & Biopharmaceutics | 3 |
| CH4303 | Bioseparations | 3 |
| CH4306 | Bioanalytical Techniques | 3 |
| CH5220 | Food Standards in Food Production and Trade | 3 |
| CH5221 | Food Industry Seminar Series | 3 |
| CM4013 | Current Topics in Analytical Chemistry | 3 |
| CM5102 | Food Analysis (with laboratory) | 3 |
^^^ BS2022, BS3018 and BS4015 will be registered as UE. Students who would like to read BS2022/BS3018/BS4015 as Major PE, i.e. not as UE under 2nd major in FST, are to write to the School to request for change in course type after registration.
NTU reserves all rights to make changes to the programme structure with prior notice.