News
Closer collaboration NTU (Singapore) and Wageningen University
Singapore’s Nanyang Technological University (NTU) introduces a second major in Food Science and Technology for undergraduates majoring in Biological Sciences, Chemical and Biomolecular Engineering, and Chemistry and Biological Chemistry. Half of the NTU modules will be conducted by Wageningen University’s professors who will deliver online learning modules and lectures via video conferencing. They will also fly to Singapore to supervise the practical classes at NTU laboratories. The major starts in August 2014.
The new major will be open to 30 top NTU students. Upon graduation, the students will receive a certificate in Food Science and Technology, in addition to their degree. Wageningen University Rector Magnificus, Professor Martin Kropff, said: “Global food security issues require international cooperation between top scientists and top universities. NTU and Wageningen University now join forces in educating bright young people to enable them to face the future challenges with the best skills, expertise and scientific knowledge. The course is not just about theoretical knowledge. The practical sessions are important as we want to train the students to be ready for the industry upon graduation.”
The programme comprises ten modules and will expose the students to the field of food processing from an engineering and industry point of view. They will be trained to integrate knowledge and skills in multiple disciplines, making their education more holistic and broadening their career choices after graduation.
Wageningen University’s food technology programme has been in place for over 50 years. It is highly regarded as one of the best and most innovative food science and technology programmes in Europe and the world. Wageningen University also offers high-level courses and research in all areas of food science; ranging from advanced technical fields such as process engineering or chemistry, to fields with a more economic or sociological focus such as marketing and gastronomy.