Overview

Singapore Polytechnic takes pride of being the pioneer in providing manpower training to meet the needs of the food industry since 1972. Our Diploma in Food Science & Technology (DFST) course has a well-established curriculum that blends both theory and hands-on experience through practicals, assignments, project work and industrial attachments. Students are also given the opportunity to gain international exposure through our Overseas Industrial Training Programme or Overseas Immersion Programme.

Under SPRING Singapore’s Technology Innovation Programme initiative, the Food Innovation & Resource Centre (FIRC) has been set up at Singapore Polytechnic in May 2007. This one-stop centre provides integrated consultancy, advisory and training sessions for food enterprises and plays a pivotal role in establishing Singapore as a vital ‘Food Hub’. This initiative will position Singapore as a centre for food product innovation in the region. Job opportunities for DFST graduates in this area are also set to increase.

Our modern facilities are well integrated to support our course curriculum as well as consultancy, applied research and development projects. The majority of our R&D projects are carried out in close collaboration with industry partners, giving our students the opportunity to gain hands-on experience in real life working situations. Product innovation has always been a top priority at SP and it has driven our staff and students to commercialise a portfolio of food products including the Pokka Lemon & Kalamansi drink, Two-Ply Noodles, XO Kaya, Yamie Rice, Rainbow Rice and Elderflower Tea.

We also prepare our students to embrace challenges in the job market by gaining the experience of working with food companies through participation in food product concept competitions organised by the Singapore Food Manufacturers' Association (SFMA). In 2009, three of our twelve student teams participated in the Food Product Concept Competition won the First Runner-up Winner Award, the Most Nutritious Award and the Best Packaging Award. Our students also won the First, Second and Third Prizes in the recent Koufu Gastronomy 2009 Competition.

We strongly believe that our well-structured curriculum, state-of-the-art facilities and a team of dedicated staff with diversified and relevant expertise, will prepare our students to embrace a dynamic career in the food and food-related allied industries.

Entry Requirements

Full-time application is open to GCE 'O' Level / SPM / UEC holders, GCE 'A' Level / STPM holders and ITE graduates.  All applicants must have normal colour vision.

G.C.E. 'O' Level / SPM / UEC Qualifications

Applicants must obtain the following GCE 'O' Level grades at not more than two sittings:

_{* Applicants offering SPM / UEC qualifications must attain a minimum grade A+ to C / 1 to 6 for their Bahasa Inggeris (1119) / English Language.  SPM Grades A+ to C are equivalent to GCE 'O' Level Grades 1 to 6.}

G.C.E. 'A' Level / STPM Qualifications - Course Duration: 2 years^ 

_{* Applicants offering SPM qualification must attain a minimum grade A+ to C / 1 to 6 for their Bahasa Inggeris (1119).} 

_{^ Admission to the 2-year course is based on merit.}

Higher NITEC Qualification

Higher NITEC holders must have a minimum Grade Point Average of 3.0.

NITEC Qualification

JAE Cut-Off Points

The cut-off point (COP) indicates the ELR2B2 aggregate score (after deducting CCA bonus points) of the last student posted to the course(s) in the JAE. 

List of cut-off points

International Qualifications

Students with international qualifications should refer to the Entry Criteria for International Students.