Program Overview

Second Major in Food Science

The Second Major in Food Science is designed to provide students with a comprehensive understanding of the science and technology of foods. The program is structured to equip students with the knowledge and skills necessary to pursue a career in the food industry.

Course Structure

The course structure for Second Major in Food Science students matriculated in AY onwards is as follows:

• Level 1000
  • FST1101B: Science and Technology of Foods (4 units)
• Level 2000
  • FST2102B: Chemistry of Food Components (4 units)
  • FST2106: Post Harvest Food Processing (4 units)
  • FST2110: Food Microbiology and Fermentation (4 units)
  • FST2201: Introduction to Human Nutrition (4 units)
• Level 3000
  • FST3107: Sensory and Consumer Science (4 units)
  • FST3108: Food Safety and Regulation (4 units)
  • FST3109: Flavour Science (4 units)
  • FST3111: Food Analysis and Laboratory (4 units)
  • FST3112: Food Quality Assurance and Control (4 units)

Course Structure for Second Major in Food Science students matriculated in AY2019/20 & AY2020/21

The course structure for Second Major in Food Science students matriculated in AY2019/20 & AY2020/21 is as follows:

• Level 1000
  • FST1101/FST1101B: Science and Technology of Foods (4 units)
  • CM1501/CM2122: Organic Chemistry for Engineers/Organic Chemistry in Life and Medicine (4 units)
  • CM1191/CM2143: Experiments in Chemistry 1/Basic Toolkit of Analytical Chemistry (4 units)
  • LSM1106/LSM2106: Molecular Cell Biology/Fundamental Biochemistry (4 units)
• Level 2000
  • FST2102B: Chemistry of Food Components (4 units)
  • FST2108/FST3108: Food Safety Assurance/Food Safety and Regulation (4 units)
  • Choose any one of the following:
    • FST2201: Introduction to Human Nutrition (4 units)
    • LSM2211/LSM3210: Metabolism and Regulation (4 units)
• Level 3000
  • FST3106: Sensory and Flavour Science (4 units)
  • FST3202: Nutrition and Disease Prevention (4 units)
  • Choose any one of the following:
    • CM3242: Instrumental Analysis II (4 units)
    • CM3201: Principles of Chemical Processes (4 units)
    • CM3291: Advanced Experiment in Inorganic and Organic Chemistry (4 units)
    • CM3292: Advanced Experiment in Analytical and Physical Chemistry (4 units)
    • CM3191: Chemical Synthesis Experiments (4 units)
    • CM3192: Physical and Analytical Chemistry Experiments (4 units)

Course Structure for Second Major in Food Science students matriculated in AY onwards

Students have to fulfill the requirements by reading 12 courses (48 units). The course structure is as follows:

• Level 1000
  • FST1101: Science and Technology of Foods (4 units, Essential)
  • CM1501: Organic Chemistry for Engineers (4 units, Essential)
  • CM1191: Experiments in Chemistry 1 (4 units, Essential)
  • LSM1106: Molecular Cell Biology (4 units, Essential)
• Level 2000
  • FST2102B: Chemistry of Food Components (4 units, Essential)
  • FST2108: Food Safety Assurance (4 units, Essential)
  • FST2201: Introduction to Human Nutrition (4 units, Essential)
  • LSM2211: Metabolism and Regulation (4 units, Essential)
• Level 3000
  • FST3106: Sensory and Flavour Science (4 units, Essential)
  • FST3202: Nutrition and Disease Prevention (4 units, Essential)
  • Choose any two of the following:
    • CM3242: Instrumental Analysis II (4 units, Elective)
    • CM3201: Principles of Chemical Processes (4 units, Elective)
    • CM3291: Advanced Experiment in Inorganic and Organic Chemistry (4 units, Elective)
    • CM3292: Advanced Experiment in Analytical and Physical Chemistry (4 units, Elective)