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 2020 Entry

Programme code: 12454-SY

Duration and Credit Requirement


Mode of Study
Full-time
Normal Duration

2 years

Credits Required for Graduation

60 (minimum)
The exact number of credits required for a student to gain a senior year place will depend on the number of transferred credits granted to that student.

Programme Intake
18 senior year places
Fund Type
Government-Funded
Consider Second Choice Applications
Yes, but preference will be given to first choice applications.
Programme Leader(s)

Dr Li Shiying, Christine
BSc, MSc, PhD

Remarks
  • 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 qualifications of individual AD/HD admittees.
  • Scholarships are available for students with outstanding academic performance.

Aims and Characteristics

Programme Aims

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 the community.

 

The objective is to develop students into all-round exceptional graduates whose intellectual abilities, knowledge and skills are on a par with the international standards for a Bachelor's degree in food-related fields. 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.

 

 

Characteristics

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 competencies and broadness, the programme emphasises the professional, intellectual and all-round abilities of students. This 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 utilise the skills and knowledge that they have gained from the programme for personal career development as well as for the benefit of the community.

Curriculum

Students entering the 4-year programme through senior year places are considered for credit transfers based on their academic performance in AD/HD programmes. Depending on the number of credits transferred, students must obtain the remaining study credits to fulfil the General University Requirements (GUR) and Discipline Specific Requirements (DSR) for graduation. The DSRs comprise Core Subjects and Elective Subjects, as listed below.
 

Core Subjects

  • Analytical Chemistry;
  • Biochemistry;
  • Elements of Food Engineering;
  • Food Analysis;
  • Food Chemistry; 
  • Food Laws & Regulations;
  • Food Microbiology;
  • Food Processing I;
  • Food Processing II;
  • Food Processing Lab;
  • Food Toxicology;
  • Human Physiology;
  • Microbiology;
  • Organic Chemistry;
  • Principles of Nutrition;
  • Quality & Food Safety Management;
  • Raw Food Materials;
  • Sanitation & Food Hygiene Management; 
  • Sensory Evaluation of Food, etc.
     

Elective Subjects

  • Advanced Analytical Techniques for Food Hazards;
  • Cell Biology; 
  • Economic Analysis for Process Technology;
  • Environmental Science;
  • Food Biotechnology; 
  • General Chemistry II; 
  • Health Foods & Nutraceuticals;
  • Introduction to Economics;
  • Introduction to Food Science;
  • Introduction to Foodservice Operations; 
  • Introduction to Marketing;
  • Life Cycle Nutrition;
  • Management & Organization;
  • Natural Products Chemistry;
  • Principles of Epidemiology and Risk Control; 
  • Water & Waste Management, etc
     

Project/Research Project

The Project/Research Project in Year Four is a supervised project that can be a survey or an experimental investigation. It requires students to integrate and apply the knowledge and skills they have acquired to identify and solve 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 fulfilling the GUR and DSR credit requirements, 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 and 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

Professional Recognition

This programme is accredited to the undergraduate degree standard set by the IFT and IUFoST. Graduates with three years of work experience in the food safety/technology area can apply for the qualification of Certified Food Scientist under the IFT.

 

 

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 prevent 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 exportation to the Chinese mainland. For these reasons, there is a 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

Entrance Requirements

  • An Associate Degree or a Higher Diploma in Food Science/Nutrition/Biology/Chemistry, or an equivalent qualification.
     

Selection Criteria

Applications are considered based on academic merit. Strong emphasis is placed on academic performance in the core subject areas (including Mathematics, Physics, Chemistry and 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 an inadequate number of transferable credits may be considered for entry into the junior years of the programme.

Enquiries

For further programme information, please contact:

The General Office (tel: 3400 8692; email: eva.wy.ng@polyu.edu.hk).

Student Message


In recent years, headlines reporting food poisoning and unsafe food have made food safety one of the top global priorities. I am passionate about contributing to the food industry, which is why I chose to study at PolyU. After gaining a sound foundation in my Higher Diploma programme, I obtained a more comprehensive understanding of food-related issues from the Food Safety programme. PolyU emphasises students’ local as well as global citizenship. I took part in a service-learning trip during which we offered vision screening to the underprivileged in Cambodia during summer term. This was a very meaningful service experience. Besides, PolyU focuses on students’ real-life workplace skills, giving us opportunities to apply our knowledge in the laboratory. Moreover, there are many internship opportunities from which we can choose based on our interests. These help students to pursue their dream jobs and equip them to become better people.


Pang Chi Ching Cherrie



Additional Documents Required


Transcript / Certificate

Required


Interview Arrangement


Date: Between January and August
Mode:Aptitude test and/or group discussion/individual interview, if necessary
Aims:

To evaluate shortlisted applicants' potential for and interest in the programme, and to test their language and communication skills and their understanding of the food-related sector.

Medium:English
Duration:

About 45 minutes

Remark: -