The inaugural graduating class of Singapore’s Food and Human Nutrition BSc degree programme will be presenting work from their final year research projects in Singapore next month.
In a collaborative effort between Newcastle University in the United Kingdom and the Singapore Institute of Technology, the Human Nutrition BSc degree programme
is helping to meet the region’s growing demand for high quality nutrition graduates.
Dr Leo Stevenson, Director of Operations for Food and Human Nutrition at Newcastle University, Singapore said the two year programme, which recruits students with suitable pre-requisite diplomas, equips students with a wide range of skills, expertise and knowledge, allowing them to make a meaningful contribution to a number of food and nutrition-related career roles.
“This course was established as part of a wider partnership between Newcastle University and the Singapore Institute of Technology, with Singapore specifically requesting this programme be introduced to help up-skill the region’s human nutrition talent.
“Through our challenging two year programme, students graduate with a thorough knowledge of the human nutrition discipline underpinning the degree – from understanding nutrition at a molecular and cellular level, through to understanding how to apply nutritional knowledge and understanding at a population level.
“Students also develop a series of critical thinking and analytical skills that can be applied in a wide range of food-related areas such as: food product development; food safety management; food microbiology; food science; and technology; as well as the understanding of food- related consumer behaviours,” he said.
The programme is delivered by internationally recognised experts in Food and Human Nutrition from Newcastle University’s School of Agriculture, Food and Rural Development, based in Singapore.
“In the United Kingdom, the course has been running for nearly 20 years and we have established strong networks with industry and public sector stakeholders. We hope to be able to develop the same strong network here in Asia and look forward to working with these partners to develop the future leaders of the food industry in the region,” said Dr Stevenson.
Brinda Govindarajan, Science Director Research and Technology Kellogg’s Asia Pacific, said it is fantastic to see courses such as the Food and Human Nutrition BSc degree programme help develop emerging human nutrition talent in the region.
“As the food industry in Asia grows at a rapid pace, the demand for high quality nutrition graduates continues to increase, with stakeholders across the region actively looking to develop the next generation of food industry leaders, experts and influencers.
“Diets and lifestyles in Asia are currently changing in line with the region’s fast-growing and increasingly affluent population and there’s no doubt that this trend will continue.
“Therefore, the industry needs to ensure it is able to adapt and innovate to meet changing consumer needs. Having highly skilled and educated people in the industry is vital to be able to drive the growth and development of Asia’s food industry in the future,” she said.
Graduating students from the Singapore Food and Human Nutrition BSc degree programme will be presenting work from their final year research projects at the SIT ‘Engineering Day’ from 9am – 2pm on 7 June 2013. For more information on the engineering day, click here .