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 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 specializing 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.
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.
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
• Diet and Disease
• Essential Laboratory Practice
• Food Chemistry and Analysis
• Food Chemistry and Analysis Laboratory
• Food Materials and Preparation
• Food Toxicology
• Fundamentals of Modern Science in Food and Nutrition
• Health Food and Nutraceuticals
• Human Physiology and Anatomy for Food and Nutrition I
• Human Physiology and Anatomy for Food and Nutrition II
• Introduction to Food Science
• Introductory Food Microbiology
• Life Cycle Nutrition
• Molecular Nutrition and Biochemistry
• Nutrition and Public Health
• Nutrition Practical I
• Organic Chemistry for Food Science
• Principle of Nutrition
• Research Methods and Statistics
• Sociology of Health
Major - Project (3 credits) / Research Project (6 credits)
The Project / Research Project is for Year Four students. It is a supervised project ranging from 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 health or nutrition related problems in a real-world situation.
Major - Elective Subjects (12-15 credits, i.e. 4-5 subjects)
• Basic in Food Science
• Environmental Health and Food Sustainability
• Food Microbiology
• Food Laws & Regulations
• Introduction to Foodservice Operations
• Introduction to Traditional Chinese Medicine
• Leadership Roles and Management Functions in Health Care
• Public Health and Infection Control
• 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)
Prof. Kenneth Lo Ka-hei
BSc, 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
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, health and nutrition-related sector.
About 45-60 minutes.
Only selected applicants will be invited for interview.
