Sept 2026 Entry
2 years
60 (minimum)
The credit requirements of this programme are indicative only and subject to review.
The exact study duration and number of credits to be transferred will depend on the entry qualifications of individual AD/HD admittees.
Entry Scholarship
A departmental entry scholarship will be granted to students with high AD/HD achievements admitted via Senior Year Entry. The award criteria for the scholarship are listed on the Departmental webpage.
What's New
- Undergraduate
- Undergraduate
Programme Aims
We aim to foster graduates who are skilled food technologists, 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, characterize, 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.
Professional Recognition
- This programme is accredited to the Institute of Food Technologists (IFT) by its Higher Education Review Board, the largest food professional association in the USA, and undergraduate standard of the International Union of Food Science and Technology (IUFoST), the largest global food professional association.
- Students may obtain the Hazard Analysis Critical Control Point (HACCP) Intermediate Certificate and ISO22000 certificate upon completion of the core subject Food Sanitation and Safety Management.
- Graduates are automatically recognised to be a Hygiene Manager by the Food and Environmental Hygiene Department.
- Graduates with 3 years of work experience in 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 field 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 at 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.
Students entering the 4-year programme through senior year places are considered for credit transfers based on their academic performance in AD/HD programmes. Depending on the number of credits transferred, students must obtain the remaining study credits to fulfil the General University Requirements (GUR) and the requirements of the Major for graduation. The GUR and the Major comprise Core Subjects and Elective Subjects, are listed below.
General University Requirements (9 credits)
- Cluster-Area Requirements (6 credits)
(also fulfilling the English and Chinese Language Reading and Writing Requirements) - Essential Components of General Education (Non-credit-bearing) E-modules on:
1. Academic Integrity
2. Artificial Intelligence and Data Analytics
3. Innovation and Entrepreneurship
4. National Education - Service-Learning (3 credits)
- Language and Communication Requirements (LCR)
[Students not meeting the equivalent standard of the Undergraduate Degree LCR (based on their previous studies in AD/HD programmes and their academic performance) will be required to take LCR subjects on top of their normal curriculum requirement]
Major - Core Subjects (minimum 33 credits)
- Biochemistry
- Food Analysis
- Food Analysis Laboratory
- Food Engineering and Processing I
- Food Engineering and Processing II
- Food Engineering and Processing I Laboratory
- Food Engineering and Processing II Laboratory
- Food Laws & Regulations
- Food Microbiology
- Food Quality Assurance
- Food Sanitation and Safety Management, etc.
- Human Physiology
- Introduction to Food Science
- Lab Techniques in Biological Science
- Microbiology
- Organic Chemistry I
- Physics for Chemical and Biological Sciences
Major - Project (3 credits) / Food Product Development Project (3 credits) / Research Project (6 credits)
- The Project / Food Product Development Project / Research Project is for Year Four students. It is a supervised project ranging from food product development, survey, desktop research or an experimental investigation. It requires students to integrate and apply the knowledge and skills they have acquired to identify and solve food safety or technology related problems in a real-world situation.
Major - Elective Subjects (15-18 credits, i.e. 5-6 subjects)
- Analytical Chemistry I
- Analytical Chemistry II
- Cell Biology
- Environmental Health and Food Substantiality
- Environmental Science
- Food Biotechnology
- Food Product Development
- General Chemistry II
- Health Foods & Nutraceuticals
- Introduction to Economics
- Introduction to Foodservice Operations
- Introduction to Marketing
- Life Cycle Nutrition
- Management & Organization
Work-Integrated Education
All students must complete 120 hours of Work-Integrated Education (WIE) (2 training credits) before graduation. WIE can be 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.
60 (minimum)
Dr Marcus Wong Ho-yin
BSc, MSc, PhD
Entrance Requirements
-
An Associate Degree or a Higher Diploma in Food Science/Nutrition/Biology/Chemistry, or an equivalent qualification.
Selection Criteria
Applications are considered based on academic merit. Strong emphasis is placed on academic performance in the core subject areas (including Mathematics, Physics, Chemistry and Biology), as well as on English proficiency. Applicants are expected to have completed around 60 transferable credits in relevant subjects in their AD/HD studies. Applicants with excellent academic credentials but an inadequate number of transferable credits may be considered for non-JUPAS Year 1 admission to the BSc (Hons) Scheme in Food Science and Nutrition.
For further programme information, please contact:
The General Office (Tel: 3400 8793; email: shin-ying-cynthia.lau@polyu.edu.hk).
I appreciate the knowledge and experiences I have gained from studying on the BSc (Hons) in Food Safety and Technology at PolyU, This programme covers a wide range of food science topics from food processing, food chemistry, and food microbiology to food quality assurance, food regulation, and food toxicology. Each course offers a solid foundation in both theoretical knowledge and practical applications. The laboratory sessions provided us with a practical experience, where I was able to apply what I learnt in lectures to real scenarios.
The FSN also offers numerous internships and academic outbound exchange opportunities. I participated in a one-semester exchange programme at the National University of Singapore, which was a transformative experience and allowed me to experience life differently. I learnt to step out of my comfort zone and embrace the world with an open mindset. I have also joined two one-week study trips to Wuxi and Taiwan during the summer. The study trips allowed me to connect with fellow students, which not only broadened my perspectives and strengthened my knowledge in the field of food technology but also inspired me to explore more. I was also honoured to be a student assistant at several PolyU Open Day events and the Summer Institute.
The opportunity to study at PolyU, with the support of my professors, has equipped me with the experience and knowledge to shape my personality and future career.
Required
HKDSE / high school result is required.
To evaluate shortlisted applicants' potential for and interest in the programme, and to test their language and communication skills and their understanding of the food-related sector.
About 30 minutes
Only selected applicants will be invited for interview
