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Master of Science in Nutrition and Healthy Ageing

Apply Now Introduction

Entrance Year Sept 2022

Programme Code 12058

Stream Code MFT (Full-time)

Mode of Study Mixed Mode

Normal Duration 1 year

Programme Intake 35

Fund Type Self-Financed

Credits Required for Graduation 30

Initial Registration Credits 6 for local students
12 for non-local students

Tuition Fees

HK$5,300 per credit for local and non-local students
Scholarship
Two one-off entry scholarships of HK$10,000 each will be granted to applicants with excellent academic achievements.
Targeted Taught Postgraduate Programmes Fellowships Scheme
A total of 5 fellowships shall be awarded to local students. Please click here for details.

PolyU reserves the right to change or withdraw the scholarship / fellowship at any time. In case of any dispute/disagreement, PolyU’s decision is final.

Programme Leaders Dr Christine Shi-ying Li
BSc, MSc, PhD, RNutr (UK)

Remarks

Early applications are strongly encouraged.

Aims and Characteristics

This programme aims to provide a unique and profession-oriented education opportunity for Bachelor degree holders with relevant backgrounds, and to produce well-trained nutritionists capable of meeting the needs of the community, especially the elderly. The programme nurtures well-rounded and competitive graduates with excellent knowledge and skills through a carefully designed curriculum, modern learning/teaching methodologies, multiple assessment tools, workplace learning experiences, etc., with the primary goal of contributing to the health and well-being of the ageing population.
 
Upon their successful completion of the programme, students should be able to

  • use their professional skills and knowledge to provide nutrition services and assess the nutritional status of individuals, especially the elderly;
  • provide nutrition counselling and education for individuals, groups and communities to optimise health and well-being with an emphasis on healthy ageing by applying specific principles of nutrition and communication strategies;
  • understand the food chain and its impact on humans' food choice, and the role of nutrition and diet in healthy ageing;
  • analyse and apply research methods in a variety of nutrition and healthy ageing studies and settings; and
  • demonstrate the critical thinking, communication and analytical skills required to identify and solve problems related to nutrition and healthy ageing.

Admission

Entrance Requirements

Entrance Requirement

Bachelor’s degree with an Honours in nutrition, food safety, food science, food technology, public health or other relevant/related discipline.
English Language Requirement

English Language Requirement

For applicants who are not native English speakers or whose first degree qualifications are not obtained through English medium, they are required to obtain one of the following:

  • A TOEFL score of 550 or above for the paper-based test, OR a score of 80 or above for the Internet-based test; OR
  • An overall Band Score of at least 6 in the International English Language Testing System (IELTS)

The aforementioned qualifications are by no means exhaustive, The Department has the full discretion to accept other English qualifications as deemed equivalent to admitting applicants to our programme.

Subject Code Subject Title Credits
Semester 1
ABCT5021 Food Preparation and Menu Planning 3
ABCT5022 Nutritional Assessment 3
ABCT5023 Public Health Nutrition 3
ABCT5026
Practicum I
1.5
APSS533
Mental Health and the Aged
 3
Semester 2
ABCT5024 Nutrition and Health for Older Adults 3
ABCT5025 Nutrition Education and Counselling 3
ABCT5026 Practicum I 1.5
ABCT5027 / ABCT5028 Practicum II / Capstone Project 1.5
RS517
Research Methods & Data Analysis   3
Semester 3
ABCT5027 / ABCT5028 Practicum II / Capstone Project 1.5
Total 30

Enquiry

Miss Kay Lo

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