Sept 2026 Entry
4 years (including 1 year with common curriculum)
120 credits plus training credits
Dr Marcus Wong Ho-yin
BSc, MSc, PhD
Students will be awarded either one of the following awards upon successful completion of all graduation requirements:
BSc (Hons) in Food Safety and Technology
BSc (Hons) in Human Nutrition and Health / BSc (Hons) in Human Nutrition and Health (Nutrition in Practice)
Entry Scholarship
A departmental entry scholarship will be granted to students with high HKDSE achievements admitted via JUPAS. The award criteria for the scholarship are listed on the Departmental webpage.
What's New
- Undergraduate
- Undergraduate
The following programmes are offered under the above Scheme:
- BSc (Hons) in Food Safety and Technology
- BSc (Hons) in Human Nutrition and Health/BSc (Hons) in Human Nutrition and Health (Nutrition in Practice)
All admitted students will embark on a common Year One curriculum. Towards the end of Year One, students may choose to pursue either Food Safety and Technology or Human Nutrition and Health. Alternatively, they may apply to switch to another major within the Faculty of Science. Students wishing to switch will need to participate in a competitive process through a ranking assessment, which considers a combination of the entrance qualification score, Year One GPA and interview performance.
BSc (Hons) in Food Safety and Technology
Programme Aims
We aim to foster graduates who are skilled food technologists and 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.
Our programme equips students with the scientific and engineering skills necessary to understand, characterise, 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, our curriculum fosters strong communication skills, intellectual curiosity, and a sense of social responsibility. The programme places particular emphasis on analytical and critical thinking, creativity, problem-solving, teamwork, and a global perspective.
Programme Characteristics
The programme has an industry-oriented curriculum design. Students will be challenged with an active learning environment with engaging classes by a group of caring and supportive staff, supplemented with a wealth of outside classroom activities such as industrial visits (local and international), competitive internships, industrial and career seminars, research opportunities and academic exchanges. Students will also receive hands-on training on contemporary techniques through extensive practical sessions.
Upon successful completion of the programme, students will be ready to take up careers in the food industry or enter postgraduate programmes. They will also be able to use the skills and knowledge that they gain from the programme for personal career development.
BSc (Hons) in Human Nutrition and Health / BSc (Hons) in Human Nutrition and Health (Nutrition in Practice)
Programme Aims
We aim to nurture graduates who are capable of integrating scientific principles of nutrition into practical applications in various community and food service settings, thereby enhancing public health and well-being.
Our programme equips students with a comprehensive understanding of human nutrition and its pivotal role in promoting health and preventing diseases. By fostering a deep understanding of the biochemical, physiological and societal roles of nutrients and dietary patterns in maintaining health, we develop students' ability to assess community nutritional needs, plan and implement nutrition programmes, and evaluate their outcomes.
Programme Characteristics
This is an application-orientated programme specialising in Human Nutrition and Health. Students will obtain a blend of theoretical knowledge and practical experience including internships and research projects to prepare them to address nutritional challenges and contribute to the development of healthy communities.
Upon successful completion of the programme, students will be competent nutritionists ready to engage in evidence-based practice, continuous learning, and advocacy for nutritional well-being. They will possess the skills and knowledge to work effectively in multidisciplinary teams and communicate nutrition information to diverse audiences. Ultimately, our programme seeks to empower graduates to make significant contributions to the field of nutrition and public health, both locally and globally.
Students who opted BSc (Hons) in Human Nutrition and Health and fulfilled additional requirements (refer to "Entrance Requirement") may apply for entering BSc (Hons) in Human Nutrition and Health (Nutrition in Practice), a specialism with a greater focus on human health, nutritional practice and communication skills that prepares students to apply for nutritionist registration at the UK Voluntary Register of Nutritionists (UKVRN).
BSc (Hons) in Food Safety and Technology
Professional Recognition
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This programme is approved by the
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Higher Education Review Board (HERB) of the Institute of Food Technologists (IFT), the largest food professional association in the USA
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International Union of Food Science and Technology (IUFoST), the largest global food professional association
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Students may obtain the HACCP Intermediate Certificate and ISO22000 certificate upon completion of the core subject Food Sanitation and Safety Management.
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Graduates are automatically recognised as Hygiene Manager by the Food and Environmental Hygiene Department.
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Graduates with three years of work experience in the food or relevant industry are eligible to apply for the qualification “Certified Food Scientist” from the IFT. Please visit the IFT website for more information (https://www.ift.org/career-development/certification/get-your-cfs).
Career Prospects
There is a great need for competent and knowledgeable food scientists in the food industry worldwide and in the government. Graduates can pursue careers in the fields of 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. They may also seek employment in government departments (including the Food and Environmental Hygiene Department, and the Agriculture, Fisheries and Conservation Department) as Health Inspectors and Scientific Officers. Graduates who wish to explore food science further may choose to pursue postgraduate studies at local or overseas universities.
BSc (Hons) in Human Nutrition and Health / BSc (Hons) in Human Nutrition and Health (Nutrition in Practice)
Professional Recognition
The curriculum for BSc (Hons) in Human Nutrition and Health (Nutrition in Practice) is designed with the UK Association for Nutrition (AfN) Core Competencies as a guide and is planning to seek programme accreditation. Graduates have the opportunity to apply to the UK Voluntary Register of Nutritionists (UKVRN) to become Registered Associate Nutritionist (ANutr) via portfolio.
Career Prospects
Graduates can pursue careers in the field of public health and nutritional science in both public and community settings including health services, academia, food or nutrition industry. Those who wish to further advance in nutritional study may choose to pursue postgraduate studies at local or overseas universities.
All admitted students will follow the Faculty's common Year One curriculum, which consists of a few subjects that meet the General University Requirements (GUR), Free Electives and Core/Compulsory Subjects within the Faculty of Science that cover foundation sciences, quantitative skills and professional ethics. In the second semester of Year One, students will select their major (Food Safety and Technology or Human Nutrition and Health) as their focus beginning in Year Two. Students may be invited to participate in a selection interview or assessment based on their choice of major.
BSc (Hons) in Food Safety and Technology
Generic basic science and fundamental food science knowledge will be covered in Year Two. Starting in Year Three, students will receive thorough training in the field of food science and safety, including nutrition principles, sensory evaluation, food chemistry, food microbiology, food analysis, food processing and engineering, food toxicology and food safety management. In Year Four, students will be required to complete a Capstone project that integrates the knowledge and skills that they have acquired. The curriculum also includes extensive laboratory sessions to equip students with adequate hands-on techniques.
BSc (Hons) in Human Nutrition and Health/BSc (Hons) in Human Nutrition and Health (Nutrition in Practice)
Upon entering Year Two, students will build foundational knowledge through basic science, food science and social science courses. In Year Three, students will receive extensive training on the principles of nutritional science, such as life cycle nutrition, molecular nutrition, public health and nutrition practice. In Year Four, students will be required to complete a Capstone project that integrates the knowledge and skills that they have acquired.
Eligible students may apply to enter the Nutrition in Practice specialism at the end of Year Two. The curriculum has been developed with reference to the core competency requirements for UK Registered Associate Nutritionists and focuses strongly on human health, sustainability, nutritional practice, health promotion and communication. Students will be required to comply with the Fitness to Practice Policy prior to graduation from the specialism.
For details, please refer to the following website: https://www.polyu.edu.hk/fsn/study/undergraduate-programmes-list/bachelor-of-science-honours-scheme-in-food-science-and-nutrition/
Work-Integrated Education
All students must complete at least 120 hours of Work-Integrated Education (WIE) (with training credits) before graduation. WIE may include block placements, internships, cooperative projects, research exchange programmes, community service, summer jobs and part-time employment. These experiences should be relevant to their future professions or to the development of generic skills that will be valuable in those professions.
Satisfy the University's General Entrance Requirements.
The subject weightings for 2026/27 will be announced in due course.
There is no compulsory subject requirement. Preferred subject(s) with the highest weighting for admission score calculation include(s):
Relevant Applied Learning subject(s) that can be considered for meeting the University entrance requirement and admission score calculation is/are:
Additional requirement for BSc (Hons) in Human Nutrition and Health (Nutrition in Practice)
Students who would like to enrol the BSc (Hons) in Human Nutrition and Health (Nutrition in Practice) are required to fulfil the following requirement by the end of Semester Two of Year Two Study in BSc (Hons) in Human Nutrition and Health:
- Obtain GPA 2.70 or above; AND
- IELTS Overall band score 6.5 or above with no subscore less than 6.0 in Academic Module within 2 years
- Interview may be held to assess the overall suitability of students
2025/26 Average Score: Any Best 5 Subjects (with Subject Weighting) = 210.6
For further programme information, please contact us via email: fsn.programme@polyu.edu.hk
My time at PolyU has been life-changing. The food safety and technology programme provides knowledge of multiple areas that have enriched my career prospects, including quality control, food testing and hygiene management. This degree was also a platform for self-discovery, as I explored my interests, honed my time management skills and cultivated self-compassion.
Over my four years of study, I thoroughly enjoyed being a part of PolyU. The professors and advisors I encountered were kind and supportive. They provided guidance and advice regarding my studies and future plans, which have been invaluable for my personal and academic growth. I am sincerely grateful for their support throughout my university journey, as they urged me to not only focus on my studies but also to enrich myself by participating in various extracurricular activities.
I am honoured to be a student in the Food Safety and Technology programme at PolyU. This course has offered numerous opportunities and scholarships and supported my participation in the Mitacs Globalink Research Internship at the University of Manitoba, where I honed my research skills and increased my knowledge of food science. Additionally, my STEM internship at Eurofins Food Testing Hong Kong, Ltd. and Mushroom Innovation Tech, Ltd. introduced me to the practical duties of food companies in testing and R&D. This exposure to multicultural environments and industry experience has shaped me into a proactive, adaptable and inquisitive student who is pursuing graduate studies in food science.
I am deeply grateful for the encouragement and unwavering support received from the professors and supporting staff. Their invaluable feedback and guidance have helped me to overcome challenges throughout my academic journey and made my university life both meaningful and enjoyable.
To assess the suitability of candidates for the Scheme
About 30 minutes
Only selected applicants will be invited for interviews, and when necessary.
Required
To assess the suitability of candidates for the Scheme
About 45-60 minutes
Only selected applicants will be invited for interview, and when necessary.
Required
To assess the suitability of candidates for the Scheme
About 30 minutes
- Only selected applicants will be invited for interview, and when necessary.
- Online interviews will be arranged for selected overseas applicants.
