| FSN1D05 |
Chinese Medicine: Myth or Treasure? |
| FSN1D06 |
Nutrition and Healthy Living |
| FSN1D07 |
The Environmental Impact of the Dietary Culture in China |
| FSN1D08 |
Food Safety: From Farm to Fork |
| FSN1D10 |
Food Color, Taste and Smell |
| FSN1D17 |
Functional Foods and Cosmetics |
| FSN2S02 |
Service-Learning in Nutrition and Healthy Diet |
| FSN2416 / ABCT2416 |
Introduction to Food Science |
| FSN3402 / ABCT3402 |
Food Chemistry |
| ABCT3403 |
Elements of Food Engineering |
| FSN3405 / ABCT3405 |
Food Microbiology |
| FSN3408 / ABCT3408 |
Sensory Evaluation of Food |
| FSN3409 / ABCT3409 |
Food Toxicology |
| FSN3410 / ABCT3410 |
Food Laws & Regulations |
| FSN3411 / ABCT3411 |
Principles of Nutrition |
| ABCT3413 |
Food Processing I |
| FSN3415 / ABCT3415 |
Food Analysis |
| FSN3416 / ABCT3416 |
Food Analysis Laboratory |
| FSN3417 / ABCT3417 |
Life Cycle Nutrition |
| FSN3418 / ABCT3418 |
Food Engineering and Processing I |
| FSN3419 / ABCT3419 |
Food Engineering and Processing I Laboratory |
| FSN4409 / ABCT4409 |
Food Biotechnology |
| FSN4410 / ABCT4410 |
Health Foods and Nutraceuticals |
| ABCT4413 |
Food Processing II |
| ABCT4414 |
Food Processing Lab |
| ABCT4415 |
Sanitation and Food Hygiene Management |
| ABCT4416 |
Quality & Food Safety Management |
| FSN4417 / ABCT4417 |
Project |
| FSN4418 / ABCT4418 |
Research Project |
| FSN4420 / ABCT4420 |
Food Engineering and Processing II |
| FSN4421 / ABCT4421 |
Food Engineering and Processing II Laboratory |
| FSN4422 / ABCT4422 |
Food Sanitation and Safety Management |
| FSN4423 / ABCT4423 |
Food Quality Assurance |
| FSN4424 / ABCT4424 |
Food Product Development |
| FSN4425 |
Environmental Health and Food Sustainability |
| FSN4426 |
Company Attachment |
| FSN5011 |
Food Safety Risk Analysis |
| FSN5012 |
Global Food Safety Management |
| FSN5013 |
Food Safety in Action |
| FSN5014 |
International Food Standards, Laws and Regulations |
| FSN5015 |
Foodborne Chemical and Microbial Hazards: Case Studies |
| FSN5016 |
Global Food Security |
| FSN5017 |
Capstone Project |
| FSN5021 |
Food Preparation and Menu Planning |
| FSN5022 |
Nutritional Assessment |
| FSN5023 |
Public Health Nutrition |
| FSN5024 |
Nutrition and Health for Older Adults |
| FSN5025 / ABCT5025 |
Nutrition Education and Counselling |
| FSN5026 / ABCT5026 |
Practicum I |
| FSN5027 / ABCT5027 |
Practicum II |
| FSN5028 / ABCT5028 |
Capstone Project |
| FSN5029 |
Advanced Human Physiology and Anatomy |
| FSN6001 |
Research Seminars I |
| FSN6002 |
Research Seminars II |
| FSN6003 |
Research Seminars III |
| FSN6004 |
Research Seminars IV |
| FSN6005 |
Practicum I |
| FSN6006 |
Practicum II |
| FSN6007 |
Advanced Interdisciplinary Research in Food Science, Nutrition and Chinese Medicine |
| FSN6501 |
Advanced Topics in Food Safety in Action |
| FSN6502 |
Advanced Topics in Functional Foods and Nutraceuticals |
| FSN6503 |
Environmental, Social and Governance (ESG) Frameworks for Food Industry |
| FSN6504 |
Future Food and Marketing Strategies |
| FSN6505 |
Independent Studies in Food Science and Management |
| FSN6506 |
Recent Topics in Food Science and Management |
| FSN6507 |
Scientific Research Analysis and Design |
| FSN6601 |
DFSM Residential I |
| FSN6602 |
DFSM Residential II |
| FSN6603 |
DFSM Thesis I |
| FSN6604 |
DFSM Thesis II |
| FSN6801 |
Guided Study on Frontier Research Topics in Food Science |
| FSN6802 |
Guided Study on Frontier Research Topics in Nutrition |
| FSN6803 |
Guided Study on Frontier Research Topics in Chinese Medicine |
