[12054] Bachelor of Science (Honours) in Food Safety and Technology
(3-year UGC-funded programme)

 


General information and contact
Programme Title : Bachelor of Science (Honours) in Food Safety and Technology (3-year UGC-funded programme)
Programme Code : 12054
Host Department : Applied Biology & Chemical Technology
Mode of Attendance : Full-time, UGC-funded
Duration : Normally 3 years
Nature of Programme : Credit-based system / Cumulative Assessment
Implementation Date : September 2012
Final Award : BSc (Hons) in Food Safety and Technology
Intake Quota (2002-2013) : 31
Programme Leader : Dr Liang Han-hua BS, MSE, PhD

Introduction


Programme Aims


This applied programme aims to provide an unique and profession-oriented education opportunity for A-level graduates (JUPAS candidates) and to produce well-trained food technologists as well as food safety officers for the needs and benefits of the community.

It is the objective of the programme to develop students into all-round preferred graduates whose intellectual abilities, knowledge and skills are on a par with the international standards of an undergraduate degree in Food. This value-addedness will be achieved through carefully designed curriculum, modern learning/teaching methodologies, multiple assessment tools, workplace learning experience, etc. The ultimate goal is to contribute to the well-being of the Hong Kong society at large, in particular to its economy and the assurance of food safety in the community.

Programme Outcomes

(A) Professional/academic knowledge and skills

On successful completion of the programme, students should be able to

  1. apply the fundamentals of food chemistry and the analytical techniques associated with food to assure food safty in the community;
  2. identify the major microorganisms and other harmful substances in foods as well as the conditions, including inspection and sanitation practices, under which the assurance of food safety can be achieved;
  3. use the basic principles involving food preservation, processing and engineering as well as the associated practices and requirements to solve problems in diverse sectors of food technology;
  4. integrate and apply the knowledge and skills acquired to identify and solve food safety and technology related problems, in particular those related to the control and assurance of the quality of food products, sensory evaluation of food, analysis of food hazards, sanitation operation, etc.;
(B) Attributes for all-roundedness

By completion of the programme, students should be able to

  1. communicate effectively in both oral and written Chinese as well as English;
  2. appreciate the importance of life-long learning, information acquisition skills, leadership, organization skills, entrepreneurship and interpersonal skills for personal growth and development;
  3. commit to the highest standards of professional integrity and ethical values;
  4. demonstrate the abilities of critical thinking, creativity and analytical thinking as well as problem-solving skills that an undergraduate degree holder should have;
  5. recognize the needs for teamwork, social and national responsibility, cultural appreciation and global outlook.

* The programme outcomes are designed to meet the standards required by the Institute of Food Technologists (IFT) for an undergraduate degree in Food. A curriculum map which gives a holistic view of the degree to which each intended learning outcome will be taught and assessed in the programme are given in Appendix A. These outcomes will be achieved by using different teaching/learning methods and various assessment tools as well as a set of criterion-referenced assessment grades in each subject. Details are given in Appendix B and Section 5 of this document.

The Curriculum & Subject Syllabuses

Students are required to complete at least 96 credits of the following subjects:

General background Subjects (compulsory)
No. of creditsStage
(Level)
Subject offered by Dept/Section
AMA2431
Elementary Calculus
2 1 (2) AMA
AMA2432
Introduction to Statistics
2 1 (2) AMA
AP2030
Applied Physics for Food Technology
3 1 (2) AP
ABCT236
Fundamental Biochemistry
3 1 (2) ABCT
ABCT237
Introduction to Microbiology
3 1 (2) ABCT
ABCT2022
Analytical Chemistry
4 1 (2) ABCT
ABCT2023
Organic Chemistry
4 1 (2) ABCT
ABCT2031
Introductory Human Physiology
3 2 (2) ABCT
ABCT3011
Principles of Nutrition
3 2 (3) ABCT
Subtotal: 27 credits

Core Subjects (compulsory)
No. of creditsStage
(Level)
Subject offered by Dept/Section
ABCT3002 Food Chemistry 3 2 (3) ABCT
ABCT3003 Elements of Food Engineering 3 2 (3) ABCT
ABCT3005 Food Microbiology 4 2 (3) ABCT
ABCT3008 Sensory Evaluation of Food 2 2 (3) ABCT
ABCT3009 Food Toxicology 2 2 (3) ABCT
ABCT3010 Food Laws & Regulations 2 2 (3) ABCT
ABCT3012 Raw Food Materials & Safety Inspection 3 2 (3) ABCT
ABCT3013 Food Processing I 3 2 (3) ABCT
ABCT3014 Food Processing I Laboratory 1 2 (3) ABCT
ABCT3015 Food Analysis 3 2 (3) ABCT
ABCT4002 Advanced Analytical Techniques for Food Hazards 3 3 (4) ABCT
ABCT4008 Project 4 3 (4) ABCT
ABCT4013 Food Processing II 3 3 (4) ABCT
ABCT4014 Food Processing II Laboratory 1 3 (4) ABCT
ABCT4015 Sanitation and Food Hygiene Management 3 3 (4) ABCT
ABCT4016 Quality & food Safety Management 3 3 (4) ABCT
Subtotal: 43 credits

Compulsory Language SubjectsNo. of creditsStage
(Level)
Subject offered by Dept/Section
ELC292 English for University Studies
3 1 (2) ELC
ELC3101
English for Technical Writing 2 1 (2) ELC
CBS2080 Fundamentals of Chinese Communication 3 2 (2) CBS
Subtotal: 8 credits

Elective I Subjects
(at least two General Education subjects with one in Broadening Studies plus one in China Studies are required)
No. of creditsStage
(Level)
Subject offered by Dept/Section
GEC
GE Broadening Studies (any one subject)
2 1 (2)
GEC
GEC GE China Studies (any one subject) 2 1 (2) GEC
Subtotal: 4 credits

Elective II Subjects
(at least one computing subject is required)
No. of creditsStage
(Level)
Subject offered by Dept/Section
COMP201
Principles of Programming
3 1 (2) COMP
COMP232
Fundamentals of Programming
3 1 (2) COMP
COMP250
Computer Applications
3 1 (2) COMP
Subtotal: 3 credits

Elective III Subjects
(at least two business/management related subjects are required)

No. of creditsStage
(Level)
Subject offered by Dept/Section
ABCT2416 Introduction to Food Science 3 2 (2) ABCT
AF2601
Introduction to Economics
3 2 (2)
AF
MM2711
Introduction to Marketing
3 2 (2)
MM
HTM2126 Introduction to Foodservice Operations 3 2 (2) HTM
MM2021
Management & Organization
3 2 (2)
MM
Subtotal:6 credits

Elective IV Subjects
(at least one 3-credit advanced subject is required)
No. of creditsStage
(Level)
Subject offered by Dept/Section
ABCT3417 Life Cycle Nutrition 3 3 (3) ABCT
ABCT4009
Food Biotechnology 3 3 (4)
ABCT
ABCT4010 Health Foods & Nutraceuticals 3 3 (4) ABCT
Subtotal: 3 credits

Elective V Subjects
(at least one 2 credit advanced subject is required)
No. of creditsStage
(Level)
Subject offered by Dept/Section
ABCT4011
Principles of Epidemiology & Risk Control 2 3 (4)
ABCT
ABCT4012 Selected Topics in Food Safety & Technology 2 3 (4) ABCT
ABCT4003 Water & Waste Management 2 3 (4) ABCT
Subtotal: 2 credits

Definitive programme document

For more details, please download:

Definitive Programme Document (ver.2012.09)
PDF
Definitive Programme Document (ver.2011.08)
PDF
Definitive Programme Document (ver.2010.09)
PDF
Definitive Programme Document (ver.2009.08)
PDF
Definitive Programme Document (ver.2009.03)
PDF

Teaching schedule

This applied and profession-oriented programme aims to provide a unique and profession-oriented education opportunity for A-level graduates (JUPAS candidates) and to produce well-trained food technologists as well as food safety officers for the needs and benefits of the community.

Details

 

 

Minimum entrance requirement

  1. Applicants should be holder of at least a Hong Kong Advanced Level certificate.


  2. Candidates for admission should have successfully completed and passed at least the A-level chemistry and biology subjects with grade E or above.

Admission

For more details, please go to PolyU Online Admission System