Entrance Year Sept 2023
Programme Code 12058
Stream Code MFT (Full-time)
Mode of Study Mixed Mode
Normal Duration 1 year
Fund Type Self-Financed
Credits Required for Graduation 30
Initial Registration Credits
6 for local students
12 for non-local students
HK$5,600 per credit for local and non-local students Targeted Taught Postgraduate Programmes Fellowships Scheme
Two one-off entry scholarships of HK$10,000 each will be granted to applicants with excellent academic achievements.
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 at any time. In case of any dispute / disagreement, PolyU’s decision is final.
HK$5,600 per credit for local and non-local students
Targeted Taught Postgraduate Programmes Fellowships Scheme
Dr Christine Shi-ying Li
BSc, MSc, PhD, RNutr (UK)
RemarksEarly applications are strongly encouraged.
Aims and Characteristics
This programme aims to provide a unique, professionally 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. It includes a carefully designed curriculum, modern learning/teaching methodologies, multiple assessment tools, and workplace learning experiences, with the primary goal of contributing to the health and well-being of the ageing population.
Upon the successful completion of the programme, students should be able to
(i) use their professional skills and knowledge to provide nutrition services and assess the nutritional status of individuals, especially the elderly;
(ii) 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;
(iii) understand the food chain and its impact on people’s food choices, as well as the role of nutrition and diet in healthy ageing;
(iv) analyse and apply research methods in various nutrition and healthy ageing studies and settings; and
(v) demonstrate the critical thinking, communication and analytical skills required to identify and solve problems related to nutrition and healthy ageing.
Recognition and Prospects
The curriculum design is based on the requirements of the UK Association for Nutrition (AfN) for programme accreditation. Graduates have the opportunity to apply to the UK Voluntary Register of Nutritionists (UKVRN) to become Registered Associate Nutritionists (ANutrs).
Excellent job prospects in public health and nutritional science are available to graduates – in health services, in academia or in the food and nutrition industry.