This course has an advanced food processing component and overview conventional and emerging novel food processing methods available to maximize the nutrition levels in the making of foods that are safe, high quality and with maximum shelf life and convenience. The course explores various advanced methods of food processing technology. The course will give students an understanding of the advanced principles of food processing and how to choose a method of processing in relation to food composition. Occupational health and safety, food safety and food quality aspects of food and beverage processing are an integral component of all coursework.
We develop multi-skilled graduates with leadership and plant-floor expertise, and partner with the food and beverage manufacturing industries to achieve technological solutions.
- Anatomy & Applied Terminology
- Ocular Anatomy & Physiology
- Introduction to Ophthalmic Practice
- Ophthalmic and Optometric Skills
- Systemic and Ocular Pathology & Pharmacology
- Applied Ophthalmic & Optometric Assisting
- Ophthalmic Instruments & Testing
- Assisting Surgical Procedures
- Clinical Practicum
- Student with pass in their A-Level examination issued by the GCE board
- Good Conduct.
- Be of age 17 and above of the year of academic admission
- English shall be the medium of instruction and examinations for all courses in the program.
- Food technologist.
- Nutritional therapist.
- Product/process development scientist.
- Quality manager.
- Regulatory affairs officer.
- Scientific laboratory technician.
- Technical brewer.