Sept 2027 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
- Taught Postgraduate
- 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
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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.
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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.
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Graduates are automatically recognised to be a Hygiene Manager by the Food and Environmental Hygiene Department.
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 and Cell Biology for Food and Nutrition
- Essential Laboratory Practice
- Food Analysis
- Food Analysis Laboratory
- Food Chemistry
- 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 Materials and Preparation
- Food Microbiology
- Food Quality Assurance
- Food Sanitation and Safety Management
- Food Toxicology
- Fundamentals of Modern Science in Food and Nutrition
- Introduction to Calculus
- Introduction to Food Science
- Introductory Food Microbiology
- Organic Chemistry for Food Science
- Physics for Chemical and Biological Sciences
- Principle of Nutrition
- Sensory Evaluation of Food
Major - Project (3 credits) / Food Product Development Project (3 credits) / Research Project (6 credits)
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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 (12-15 credits, i.e. 4-5 subjects)
- Analytical Chemistry I
- Environmental Health and Food Substantiality
- Food Biotechnology
- Food Product Development
- General Chemistry II
- Health Foods & Nutraceuticals
- Human Physiology and Anatomy for Food and Nutrition I
- Human Physiology and Anatomy for Food and Nutrition II
- Introduction to Culinary Nutrition
- Introduction to Foodservice Operations
- Introduction to Traditional Chinese Medicine
- Life Cycle Nutrition
- Traditional Chinese Medicine Dietary Therapy and Nutrition
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 us via email: shin-ying-cynthia.lau@polyu.edu.hk
I appreciate the knowledge and experiences I have gained through the BSc (Hons) in Food Safety and Technology at PolyU. This programme covers a wide range of food science topics, including food processing, food chemistry, food microbiology, 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 practical experience, allowing me to apply what I learnt in lectures to real scenarios.
The programme also offers numerous internships and academic outbound exchange opportunities. I participated in a one-semester exchange programme at the National University of Singapore. This transformative experience broadened my horizons, encouraged me to step outside my comfort zone and inspired me to embrace new perspectives with an open mind.
I also joined two one-week summer study trips to Wuxi and Taiwan. They allowed me to connect with fellow students, which broadened my perspective, strengthened my knowledge in the field of food technology, and inspired me to explore further. I was also honoured to serve as a student assistant at several PolyU Open Day events and at the Summer Institute.
Studying at PolyU, supported by dedicated professors and mentors, has equipped me with the knowledge, skills and confidence to grow both personally and professionally. The experience has played a significant role in shaping my character and preparing me for my future career.
Since I was a child, I have been curious about why the same ingredient, after being processed in different ways, can produce different levels of flavour. After joining the FST programme at PolyU, I discovered that different processing methods trigger unique chemical reactions that create distinct flavour compounds.
At the same time, I have had opportunities to apply what I've learned. During the summer, I participated in laboratory research using microscopy techniquese to examine tissue sections ranging from mouse spleens and kidneys to colons and hearts. Each time I adjusted the focus and illumination under the microscope, I gained a deeper appreciation for the patience, precision and perseverance required in scientific research.
I also travelled to Cambodia for a service-learning experience in nutrition. During my time there, we taught local children the "rainbow diet" concepts I had learned in class. I truly understood the gap between "knowing something" and "being able to explain it effectively to others" when I stood at the podium. It was a valuable lesson in communication, empathy and social responsibility.
Above all, I am deeply grateful to the teachers and staff who supported me on this programme. Whenever I faced challenges in my studies or personal life, they listened with patience and offered encouragement. Their care and guidance were like a beam of light through a microscope, illuminating every stage of my learning journey at PolyU and helping me grow into a more confident and resilient individual.
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 45-60 minutes.
Only selected applicants will be invited for interview.
