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Singapore Institute of Technology (SIT)

Singapore Institute of Technology (SIT) is Singapore’s university of applied learning. SIT's vision is to be a leader in innovative learning by integrating learning, industry and community. Its mission is to nurture and develop individuals who build on their interests and talents to impact society in meaningful ways.



SIT offers applied degree programmes targeted at growth sectors of the economy with a unique pedagogy that integrates work and study. SIT’s degree programmes feature an eight to 12-month Integrated Work Study Programme (IWSP) which exemplifies the best of university-industry collaboration.



Since its establishment in 2009, SIT has grown from its inaugural batch of 500 students in 10 degree programmes to over 5,000 students in 44 degree programmes from across SIT and 10 overseas university partners. These degree programmes are grouped into five clusters – Engineering (ENG), Chemical Engineering and Food Technology (CEFT), Infocomm Technology (ICT), Health and Social Sciences (HSS), as well as Design and Specialised Businesses (DSB).



SIT also aims to cultivate in its students four distinctive traits, or the SIT-DNA, which will prepare them to be ‘thinking tinkerers’, who are ‘able to learn, unlearn and relearn’, be ‘catalysts for transformation’ and finally, become ‘grounded in the community’.
 
Food and Human Nutrition, BSc (Hons)
Programme Overview
Note: We will not be admitting students to the Bachelor of Science with Honours in Food and Human Nutrition after AY2016.

The science of Food and Human Nutrition explores the links between diet and health. By understanding how individual food components are digested, absorbed and utilised, their effects on the human body can be manipulated to improve health. Food and Human Nutrition also studies the factors that influence consumer food choices, for example, how consumers respond to food marketing and their impact on health.

This degree programme encourages students to develop an informed interest in the science of food, consumer behaviour, human nutrition and health.

Students will study the impact of nutrition on health and disease from the cell and molecular level through to people and populations, as well as the impact of food composition on its nutritional value, quality and consumer acceptance. They will learn to improve food quality and health through the development and use of functional foods and natural products. The importance of sustainable food production and how food producers, retailers and consumers respond to global food issues are also key topics in the course.

Nutritionists excel in research, planning, dietary consultancy and marketing in the food manufacturing and retailing, sports and healthcare industries.

(Newcastle University)