Bachelor of Science (Honours) in Food Safety and Technology
Sept 2020 EntryProgramme code: JS3349
Duration and Credit Requirement
At least 120 credits (depending on the student's academic attainment)
Dr Li Shiying, Christine
BSc, MSc, PhD
- The credit requirements of this programme are indicative only and subject to review.
- To recognise the outstanding academic performance of HKDSE students, the Department will grant entry scholarship to eligible HKDSE students admitted to the programmes via JUPAS. The award criteria of the scholarship are listed in the information sheet, which is subject to change and will be announced on the same website in due course.
Aims and Characteristics
Programme Aims & Learning Outcomes
This programme aims to provide a unique and profession-oriented educational opportunity for HKDSE holders and 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 and 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 at large, particularly to its economy, and to the assurance of food safety for the community.
This programme meets the international 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 is achieved 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.
Recognition and Prospects
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 the qualification of certified food scientists under IFT.
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.
This is a full-time programme for HKDSE graduates and has a normal duration of four years. The nature of the programme is credit-based, and students are required to complete at least 120 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 90 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 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 some general science subjects, for example, Introduction to Food Science, Human Physiology, Microbiology, Organic Chemistry and Biochemistry.
- Year Three study generally includes Principles of Nutrition, Food Chemistry, Food Engineering and Processing, Food Microbiology, Food Analysis and Sensory Evaluation of Food.
- In Year Four, students normally take more advanced Core Subjects in food safety and food technology, for examples, Food Laws & Regulations, Food Toxicology, Food Sanitation and Safety Management, Food Quality Assurance and Project.
- Elective Subjects including business/management subjects and subjects in food safety and technology topics can be chosen in their Year Three and Four.
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. 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 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.
Entrance Requirements and Subject Weightings
Satisfy the University's General Entrance Requirements.
There is no compulsory subject requirement. Preferred subject(s) with the highest weighting for admission score calculation include(s):
- English Language
- Mathematics (Extended part - Calculus and Statistics)
- Mathematics (Extended part - Algebra and Calculus)
- Combined Science: Biology + Chemistry
- Combined Science: Biology + Physics
- Combined Science: Physics + Chemistry
Relevant Applied Learning subject(s) that can be considered for meeting the University entrance requirement and admission score calculation is/are:
- Events Planning and Operation
- Exercise Science and Health Fitness
- Food and Beverage Operations
- Foundation in Chinese Medicine
- Fundamental Health Care
- Health and Beauty Keeping in TCM
- Health Care Practice
Admission Score Calculation
Any Best 5 Subjects
(Click here for an explanation)
2017-18: 24.1 (Any Best 5 Subjects)
2018-19: 23.6 (Any Best 5 Subjects)
2019-20: 23.0 (Any Best 5 Subjects)
(Click here for an explanation)
Additional Documents Required
No information is available at present.