Bachelor of Science (Honours) in Food Safety and Technology
食品科技與食物安全(榮譽)理學士學位


Sept 2017 Entry

Programme code: JS3349

Duration and Credit Requirement


Mode of Study
Full-time
Normal Duration

4 years

Credits Required for Graduation

At least 122 credits (depending on the student's academic attainment)

Fund Type
Government-Funded
Consider Second Choice Applications
No
Programme Leader(s)

Dr Han-hua Liang
BSc, MSc, PhD

Remarks
  • This programme does not consider second choice applications.
  • The credit requirements of this programme are indicative only. They are subject to review.
  • Scholarships are available for students with outstanding or good academic performance.

Aims and Characteristics

Programme Aims & Learning Outcomes

This programme aims to produce well-trained food technologists and food safety officers to meet the needs of and benefit the community.

 

The objective is to develop students into all-round preferred graduates whose intellectual abilities, professional knowledge and skills are on a par with the international standards for a Bachelor's degree in food-related subjects. The programme also emphasises the enhancement of students' language abilities, social responsibilities, analytical power, critical thinking abilities, creativity, problem-solving skills, teamwork and global outlook. The ultimate goal is to contribute to the well-being of Hong Kong society, particularly to its economy, and to the assurance of food safety for the community.

 

Programme Characteristics

This programme is designed to meet the undergraduate degree standards of both the Institute of Food Technologists (IFT) and the International Union of Food Science and Technology (IUFoST). It is an applied and practical programme. Balancing the development of core competency and broadness, the programme emphasises the professional, intellectual and all-round abilities of students. It achieves this through a specially designed curriculum, modern learning/teaching methodologies, multiple assessment tools, workplace learning experience, a caring and supportive learning environment and extra-curricular activities. Moreover, our department has very experienced academic staff and modern equipment and instruments.

 

Upon successful completion of the programme, students should be ready to take up careers in the food industry or enter into postgraduate programmes. They can also utilise the skills and knowledge that they gain from the programme for personal career development as well as for the benefit of the community.

Curriculum

This is a full-time programme with a normal duration of four years. The nature of the programme is credit-based, and students are required to complete at least 122 credits. Like all undergraduate programmes in PolyU, students are required to complete 30 credits of General University Requirements which include language & communication subjects, broadening subjects, leadership training, service learning and freshman seminar, etc. The remaining 92 credits are for discipline specific requirements, which include Compulsory and Elective Subjects. The curriculum offers a lot of flexibility and choices. Students are allowed to take the Compulsory and Elective Subjects in accordance with their own pace of study. The Compulsory Subjects consist of broad discipline subjects, general background subjects and Core Subjects in food safety and food technology. The Elective Subjects include business/management subjects and subjects in advanced food safety and technology topics, all of which to enhance students' all-roundedness and competitiveness. The programme curriculum can be summarised as follows:

  • In Year One, students are normally required to take the broad discipline subjects in Mathematics, Physics, Chemistry and Biology in order to build a good foundation for studies in subsequent stages.
  • In Year Two, students are required to take the following general background subjects. For examples, Analytical Chemistry, Human Physiology, Microbiology, Organic Chemistry, Biochemistry and Raw Food Materials.
  • Year Three study generally includes Principles of Nutrition, Food Chemistry, Food Engineering, Food Laws & Regulations, Food Microbiology, Food Analysis, Food Processing I and Sensory Evaluation of Food. Students can also choose some Elective Subjects.
  • In Year Four, students normally take more advanced Core Subjects in food safety and food technology, for examples, Food Processing II, Advanced Analytical Techniques for Food Hazards, Food Toxicology, Quality & Food Safety Management, Sanitation & Food Hygiene Management and Project.

 

The Project in Year Four is a supervised project that could be an experimental investigation or a survey, in which students are required to integrate and apply the knowledge and skills they have acquired to identify and solve a food safety- or technology-related problem in a real-world situation. More details on the curriculum and subjects offered in this government-funded programme can be obtained at www.polyu.edu.hk/~abct. In addition to the curriculum above, the programme will also provide language-enhancement courses, attachment and exchange programmes, field trips/plant visits, Work-Integrated Education (WIE) and co-curricular and extra-curricular activities to enrich students' learning experiences. The purpose is to enable them to be all-round preferred graduates. After graduating from the programme, students should be competitive enough to begin careers or enter into postgraduate studies in food-related areas.

Recognition and Prospects

Professional Recognition

This programme is accredited the undergraduate degree standards for both IFT and IUFoST. Graduates with 3 years of work experience in the food safety/technology area can apply for being the certified food scientists.

 

Career Prospects

Cases of food poisoning and food unsafe for human consumption have been making headlines recently, and the government has been urged to tighten the laws and regulations concerned. A Centre for Food Safety has been founded to ensure better control and the prevention of food hazards. Nutrition labelling has been mandatory for pre-packaged foods since 2010. The CEPA policy has also attracted many local manufacturers to invest in food production for export to the Chinese mainland. For these reasons, there is growing demand for food safety officers and food technologists in Hong Kong. Graduates of this programme should be able to find employment in the local food industry, commercial testing laboratories/centres, the government sector (including the Food and Environmental Hygiene Department, the Government Laboratory and the Agriculture, Fisheries and Conservation Department), catering companies, chain restaurants, supermarkets, hotels, food importers/exporters, education/research institutions, etc. Students with outstanding academic performance may also be admitted to postgraduate studies in local or overseas universities.

Entrance Requirements

Please click here to view the entrance requirements for international applicants.

 

Other Information

  • Applicants attaining good results in science subjects (biology, chemistry and/or physics) are preferred.

Enquiries

Office Tel. No.  Office Fax No. Email Address Website
3400 8784 2364 9932 venus.wong@polyu.edu.hk www.polyu.edu.hk/~abct

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