The National University of Singapore Master of Science in Food Science and Human Nutrition | Developing Foods for the Future

The Department of Food Science and Technology (FST) in the National University of Singapore (NUS) has recently upgraded its official website. Visit for the latest FST news and course resources.

The Master of Science in Food Science and Human Nutrition programme is accepting applications for the August 2021 intake until 1 March 2021.

  01  Food for Thought 

Professor ZHOU Weibiao
Academic Director
Master of Science in Food Science and Human Nutrition Programme
National University of Singapore

The food manufacturing sector in Singapore has an annual turnover of more than S$10 billion, and is one of the most important and critical sectors in the nation’s fast-growing economy. Moving into the 21st century and beyond, the sector has identified a need for highly competent talent. The Department of Food Science and Technology (FST) at the National University of Singapore (NUS) aims to answer this need through programmes like the Master of Science (MSc) in Food Science and Human Nutrition.

FST launched the first food science and technology degree course in Singapore in 1999, and our current range of degree courses include a three-year Bachelor of Science, a four-year Bachelor of Science with Honours, a Master of Science by coursework, a Master of Science by research and a doctorate by research. We enjoy strong support from both government bodies and the industry. Our graduates are in great demand, boasting one of the highest employment rates among the University’s graduates across all courses.

Faculty members in FST strive to excel in teaching and research to make the Department a centre of excellence in food science and technology. Apart from training graduates so that they can contribute to and become leaders in the industry, the faculty also conduct high-quality research of international impact.

Large-scale collaborative research projects have been conducted with both multinational companies and small-to-medium enterprises such as Nestle, Kikkoman, Givaudan, Firmenich and KH Roberts. These collaborative projects encompass a variety of frontier research topics (e.g. new functional ingredients, innovative new products from plant-based proteins, sugar reduction and alternatives, food waste valorisation, nutrition for ageing population), which help to meet health needs and evolving consumer preferences.

The strong entrepreneurial spirit of NUS FST family is reflected in the number of start-ups established by our graduates, research students, research fellows and faculty members.

We encourage potential students, both undergraduate and postgraduate, to explore the various sections of our upgraded website at to learn more about the prospects of becoming food scientists and food technologists, the NUS FST syllabus, facilities, and research activities and opportunities.

Our colleagues from the food and related industries and organisations can find out more about the diverse research interests and expertise of our faculty, which cover almost all major fields of the food science and technology discipline. Contact us to discuss any ideas you may have for collaboration opportunities.

For alumni, this website serves as a valuable information centre. Get updates on alumni events and learn about the activities and latest development at “home”. We look forward to receiving news and suggestions from you.

We hope the information provided on our upgraded website helps you may find out why FST courses are among the most popular in the Faculty of Science.

02  Programme Overview  

The MSc in Food Science and Human Nutrition (by coursework) is a comprehensive programme designed to better prepare students for the workforce amid the rapidly changing food landscape.  

Through this programme, you will:

  • Gain an in-depth knowledge and understanding of advanced topics in food science sub-disciplines such as food bioscience (microbiology, fermentation), functional foods, modern food processing technology, human nutrition, and modern analytical science in relation to food and nutrition;
  • Enhance hands-on advanced problem solving skills by applying knowledge gained to propose innovative solutions to problems related to the food and nutrition industry;
  • Sharpen critical thinking and cultivate an inquisitive mind in reading scholarly articles in food science and nutrition;
  • Improve communication skills through the following pedagogies:
    • Oral presentations to a class on a given topic of a module
    • Oral defence of research proposals
    • Viva voce of Master’s dissertations
    • Group discussions during tutorials and small group studies
    • Writing reports/essays, research proposals and dissertations

03 Course Modules  


  • Full-time: 12 to 36 months
  • Part-time: 24 to 48 months


To graduate, a student must meet all coursework and research project requirements and earn 40 MCs with the following criteria:

  • Achieve a minimum Cumulative Average Point (CAP) of 3.0 (out of a maximum of 5.0)
  • Pass seven modules (minimum 5 FST-coded) from those listed in two clusters of modules: 1) Food Science & Technology, and 2) Nutrition
  • For students admitted in AY2020/21 Sem 2 (Jan 2021) and earlier:
    Successfully complete and attain a minimum grade of C+ for the module FST5199 MSc Research Project (12 MCs)
  • For students admitted in AY2021/22 Sem 1 (Aug 2021) onwards: 
    FST5199 will not be offered. In the new syllabus, students need to pass FST5198 Advanced Food Science and Nutrition Seminar (4 MC), AND obtain a minimum grade of C+ in one of the following modules:
    • FST5199A MSc Research Project (8 MC)
      To be completed over one or two semesters for full-time students
    • FST5199B Integrated Food Research Lab (8 MC)
      To be completed over two semesters

03  Admission Criteria  

  • A recognised Bachelor’s Degree (with Honours) or its equivalent, majoring in Food Science/Technology/Engineering and Nutrition; or
  • A recognised Bachelor’s Degree majoring in Food Science/Technology/Engineering and Nutrition with at least two years of relevant work experience; or
  • A recognised Bachelor’s Degree majoring in the following areas: chemistry, biochemistry, chemical engineering, biochemical engineering, biomedical engineering, agricultural engineering, agricultural product storage and processing, biotechnology, biological sciences, pharmacy, microbiology, nutrition, dietetics, physiology, agriculture and horticulture with at least two years of relevant work experience
  • English Language proficiency test results for international students whose mother tongue is not English or whose medium of university instruction is not English:
    • Test of English as a Foreign Language (TOEFL)
      Please quote the following TOEFL institution codes and department codes:
      • NUS Institutional Code: 9087
      • Chemistry: 62

Minimum score of 85 (Internet-based), or

  • International English Language Testing System (IELTS)
    Minimum score of 6.0

04  Application


Please obtain an official transcript from the university that you graduated from, and upload it along with your application. If necessary, you can download the following Transcript Request Form for your use:

Other Academic Certificates

Please upload other academic documents besides the university transcript that can support your application.


Applicants whose mother tongue is not English or whose medium of university instruction is not English must submit official TOEFL or IELTS scores as proof of English proficiency.

05 Tuition and Application Fees  

  • There is an application fee of $50.
  • Apart from tuition fees, there is a Student Services Fee (as published by NUS Registrar’s Office) payable every regular semester.
  • All fees quoted here are exclusive of prevailing GST, unless otherwise stated. The University reserves all rights to review fees as necessary and adjust accordingly without prior notice.

For other frequently asked questions, please visit:

Leave a Reply

Your email address will not be published. Required fields are marked *