Program Overview

Bachelor of Science (Honours) in Food Safety and Technology

Programme Overview

The Bachelor of Science (Honours) in Food Safety and Technology is a 2-year full-time programme offered by the Faculty of Science. The programme aims to foster graduates who are skilled food technologists, food innovators, and vigilant food safety officers, enabling them to become leaders in the food industry and the government to promote better and safer food to benefit the community.

Programme Aims

The programme equips students with the scientific and engineering skills necessary to understand, characterize, and manipulate food for a wide range of applications. Through diverse and rigorous training, students develop into well-rounded, competitive graduates whose abilities are benchmarked against leading international programmes. In addition to professional knowledge, the curriculum fosters strong communication skills, intellectual curiosity, and a sense of social responsibility.

Programme Characteristics

The programme has an industry-oriented curriculum design, with an active learning environment and engaging classes by a group of caring and supportive staff. Students participate in outside classroom activities such as industrial visits, competitive internships, industrial and career seminars, research opportunities, and academic exchanges. Hands-on training is provided through extensive practical sessions.

Recognition and Prospects

The programme is accredited by the Institute of Food Technologists (IFT) and the International Union of Food Science and Technology (IUFoST). Graduates are eligible for professional recognition, including the Hazard Analysis Critical Control Point (HACCP) Intermediate Certificate and ISO22000 certificate. Career prospects include production management, quality assurance, food product research and development, hygiene management, food analysis, and marketing in local food manufacturers and traders, chain restaurants, supermarkets, hotels, and catering companies.

Curriculum

The curriculum includes:

• General University Requirements (9 credits)
  • Cluster-Area Requirements (6 credits)
  • Essential Components of General Education (non-credit-bearing)
  • Service-Learning (3 credits)
  • Language and Communication Requirements (LCR)
• Major - Core Subjects (minimum 33 credits)
  • Biochemistry
  • Food Analysis
  • Food Engineering and Processing I and II
  • Food Laws & Regulations
  • Food Microbiology
  • Food Quality Assurance
  • Food Sanitation and Safety Management
  • Human Physiology
  • Introduction to Food Science
  • Lab Techniques in Biological Science
  • Microbiology
  • Organic Chemistry I
  • Physics for Chemical and Biological Sciences
• Major - Project (3 credits) / Food Product Development Project (3 credits) / Research Project (6 credits)
• Major - Elective Subjects (15-18 credits)
  • Analytical Chemistry I and II
  • Cell Biology
  • Environmental Health and Food Substantiality
  • Environmental Science
  • Food Biotechnology
  • Food Product Development
  • General Chemistry II
  • Health Foods & Nutraceuticals
  • Introduction to Economics
  • Introduction to Foodservice Operations
  • Introduction to Marketing
  • Life Cycle Nutrition
  • Management & Organization

Work-Integrated Education

All students must complete 120 hours of Work-Integrated Education (WIE) before graduation. WIE can be block placements, internships, cooperative projects, research exchange programmes, community service, summer jobs, and part-time employment.

Credit Required for Graduation

The minimum credit required for graduation is 60.

Scheme/Programme Leader

The programme leader is Dr. Marcus Wong Ho-yin, BSc, MSc, PhD.

Entrance Requirements

Applicants must have 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, with strong emphasis on academic performance in core subject areas and English proficiency.

Additional Documents Required

Transcript/Certificate and HKDSE/high school result are required.

Interview Arrangement

Aims to evaluate shortlisted applicants' potential for and interest in the programme, and to test their language and communication skills and understanding of the food-related sector. The interview is conducted in English and may include an aptitude test and/or group discussion/individual interview.