Bachelor of Science (Honours) in Food Safety and Technology
Sept 2019 EntryProgramme code: 12454-SY
Duration and Credit Requirement
The exact number of credits that a student entering the senior years needs to complete will depend on the number of transferred credits granted to that student.
Dr Li Shiying, Christine
BSc, MSc, PhD
- As the 2019/20 Academic Year is the start of the 2019-2022 triennium for which UGC-funded programmes are still subject to the Legislative Council's approval, the number of student intake places shown in this web page is indicative only and subject to change or confirmation at a later date.
- The credit requirements of this programme are indicative only and subject to review.
- The exact study duration and number of credits to be transferred will depend on the entry qualification of individual AD/HD admittees.
- Scholarships are available for students with outstanding academic performance.
Aims and Characteristics
This programme aims to provide a unique and profession-oriented educational opportunity for students 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 is designed to meet 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 competencies 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.
Students entering the 4-year programme through senior year places are considered for credit transfers based on their academic performance in AD/HD programme. Depending on the number of transferred credits, the students should complete the remaining study credits toward fulfilling the GUR (General University Requirement) and DSR (Discipline Specific Requirement) for graduation. The DSRs comprise Core Subjects and Elective Subjects as listed below.
Analytical Chemistry, Organic Chemistry, Microbiology, Biochemistry, Principles of Nutrition, Food Chemistry, Elements of Food Engineering, Raw Food Materials, Human Physiology, Food Microbiology, Food Analysis, Sensory Evaluation of Food, Food Processing I, Food Processing II, Food Processing Lab, Food Toxicology, Sanitation & Food Hygiene Management, Quality & Food Safety Management, and Food Laws & Regulations, etc.
Introduction to Economics, Introduction to Marketing, Management & Organization, Introduction to Foodservice Operations, General Chemistry II, Cell Biology, Introduction to Food Science, Life Cycle Nutrition, Advanced Analytical Techniques for Food Hazards, Food Biotechnology, Health Foods & Nutraceuticals, Water & Waste Management, Principles of Epidemiology and Risk Control, Environmental Science, Economic Analysis for Process Technology, Natural Products Chemistry, etc.
The Project/Research Project in Year Four is a supervised project that can be a survey or an experimental investigation 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 problems in a real-world situation.
The full subject list for this programme can be obtained here.
In addition to the requirement for the GUR and DSR study credits, all students must undertake Work-Integrated Education.
Work-Integrated Education (2 training credits)
To graduate, every student must complete 120 hours of Work-Integrated Education (WIE). A variety of WIE formats are acceptable, including but not limited to block placements, internships, cooperative projects, exchange research, community service, summer jobs or part-time employment secured by students themselves and relevant to their future professions or to the development of generic skills that will be valuable in those professions.
Recognition and Prospects
This programme is accredited the undergraduate degree standard for IFT and IUFoST. Graduates with 3 years of work experience in the food safety/technology area can apply for registration as the certified food scientists.
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.
- An Associate Degree or a Higher Diploma in Food Science/ Nutrition/ Biology/ Chemistry discipline, or an equivalent qualification.
Applications are considered based on academic merit. Strong emphasis is placed on academic performance in the core subject areas (including mathematics, physics, chemistry, biology) as well as on English proficiency. Applicants are expected to have completed around 60 transferable credits in relevant subjects in their AD/HD studies. Applicants with excellent academic credentials but inadequate number of transferable credits may be considered for entry into the junior years of the programme.
Additional Documents Required
Transcript / Certificate