NUS-Hokkaido University Summer Programme: Seafood Supply Chains in Japan and Singapore
Programme Overview

Are you interested in visiting Hokkaido for the summer while earning credits at the same time? Always curious about how seafood products are processed before they land on your plate?

Jointly offered by School of Fishery Sciences, Hokkaido University (HU) and National University of Singapore (NUS), FST2204: Seafood Supply Chains in Japan and Singapore is a 6-week intensive summer programme, which aims to provide students with a practical and in-depth knowledge of the seafood industry in Japan and Singapore.

The programme gives you a chance to broaden your knowledge on the origin of seafood products, as well as understanding how seafood products are processed before they reach the market. It is also a good gateway to understand another country's culture and make new friends.


The programme takes place in Hokkaido, Japan, at Hokkaido University (Hakodate Campus) and in Singapore at NUS, Faculty of Science.


The programme dates are from 11 June 2018 – 20 July 2018, with the assessment weeks starting from 9 July 2018.

Academic Information

The programme is co-taught by A/P Liu Shao Quan, Dr Liu Mei Hui from the NUS Food Science & Technology Programme and professors from the School of Fishery Sciences, Hokkaido University. Lectures, e-learning, practical lessons, field trips and collaborative group work are all part of the programme.

Programme Schedule:

  Week   Programme
  1   E-learning
  2   Lessons and field trips in Hokkaido University,   Hakodate Campus
  3   E-learning
  4   Lessons and field trips in NUS
  5 and 6   Assessment


Major topics include (varies yearly):

  1. Current State of Capture Fisheries and Aquaculture
  2. Description of Supply Chains in Singapore and Japan
  3. Food Safety
  4. Traceability
  5. Certification Programmes
  6. Impact of Globalisation
  7. Seafood By-product Valorisations
  8. Seafood Security

For more information, please refer to IVLE.


At the end of the programme, you will earn 4 modular credits which can be used towards fulfilling your graduation requirement. The S/U option cannot be exercised on this module.

Eligibility Criteria

NUS students must:

  • Be a full-time Faculty of Science student.
  • Have a clean disciplinary record.
  • Not intending to graduate at the end of Semester 2.
  • National Servicemen who are not called up for In-Camp Training (ICT). Deferment letter will not be provided.
Number of Places

There are 15 places for NUS students and 15 places for HU students.

Programme Cost

Students do not need to pay NUS Special Term fees nor tuition fees to Hokkaido University, but are responsible for their own airfare, accommodation, meals, personal expenses, etc.

Estimated cost (Please note that the figures provided are only estimates)

  Item   Cost for NUS Students to Hokkaido   Cost for for HU Students to Singapore
  Return Airfare   SGD900   SGD900
  Accommodation   SGD150/night for a twin room for 7 nights   SGD50/night for a single room for 7 nights 
  Food and Transport   SGD500   SGD250 
Financial Assistance

Click here to find out more about the various financial assistance schemes offered by NUS.

Programme Application Procedure and Deadline

To apply, login to NUS Integrated Student Information System and submit your application under External Study Type ‘Summer/Winter’.

Applications for 2018 will open in late January/early February. Shortlisted applicants will be invited for an interview.


All students travelling overseas for activities or purposes approved, endorsed, organised, sponsored or authorised by NUS will be covered by the NUS Student Travel Insurance Policy. Click here (under Insurance Cover for Official NUS Trips) for more information.

Exclusions to the NUS Student Travel Insurance may apply. Students are to ensure that they have sufficient travel insurance coverage, and may consider purchasing additional travel insurance if required.

Contact Details

If you have any questions, please contact us at This email address is being protected from spambots. You need JavaScript enabled to view it..