Bachelor of Science (Honours) Scheme in Food Safety and Technology (15455) (Intake 2024/25)

Entrance Year

Programme Code 15455

Mode of Study Full-time

Normal Duration 4 years

Fund Type Government-Funded

Credits Required for Graduation Minimum 122 credits (depending on student’s academic attainment)

Programme Leaders

Scheme Leader

Dr Marcus Wong

BSc, MSc, PhD

Remarks

Students will be awarded a BSc (Hons) in Food Safety and Technology upon successful completion of all graduation requirements.

An additional option of Secondary Major in Innovation and Entrepreneurship is available. Admission to the Secondary Major is on a competitive basis and subject to a different credit requirement for graduation. Please see the “Secondary Major Details” section for more information.
This programme gas been restructured in JS3255 from 2025/26 onwards.

Aims and Characteristics

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 needed to understand, characterise and manipulate food for various applications. The diverse and intricate training develops students into all-round competitive graduates who lead international programmes in professional knowledge, communication skills, intellectual curiosity and social responsibility. The programme emphasises analytical and critical thinking abilities, creativity, problem-solving skills, teamwork and global outlook.

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 current 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.

Recognition and Prospects

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 the undergraduate standard of the International Union of Food Science and Technology (IUFoST), the largest global food professional association.
Students may earn the Hazard Analysis Critical Control Point (HACCP) Intermediate Certificate and will be issued an additional ISO22000 certificate upon completion of the core subject Food Sanitation and Safety Management.
Graduates are automatically recognised as Hygiene Managers by the Food and Environmental Hygiene Department.
Graduates with 3 years of work experience in the food industry or a 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 our 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.

Programme Requirement Document

Curriculum

The curriculum consists of at least 122 credits including 30 credits General University Requirement (GUR) and the following Discipline Specific Requirements (DSR)

Secondary Major Details

Secondary Major in Innovation and Entrepreneurship
Studying a Secondary Major is not mandatory, but it will be beneficial for students who are keen to develop new products or technology start-ups or improve their business acumen. There are limited quotas for this Secondary Major, and selection will be made on a competitive basis.

Selection Criteria
Applications for the Secondary Major will be opened to students with a cumulative GPA of 2.70 or above (i.e. average of B- or higher for all subjects taken) after Semester Two of Year One. Applicants will be interviewed. Successful applicants will be enrolled into the Secondary Major starting from Year Two. Students who successfully complete the curriculum will be awarded the BSc (Hons) in Food Safety and Technology with a Secondary Major in Innovation and Entrepreneurship.

Credit Requirement
Students in the Secondary Major are required to complete 140-143 credits for graduation. Among the 36 credits required for the Secondary Major, students are required to take subjects from other departments, such as Management and Marketing, and to complete credit-bearing placements.

Credit Requirement		FST	FST+IE
General University Requirement (GUR)		30	30
Major	Core	74-77	74-77
Major	Elective	15-18	-
Secondary Major	Core	-	21
Secondary Major	Elective	-	15
Total		122	140-143*

* Three credits of the core subjects of the Major [i.e. Food Sanitation and Safety Management (FSN4422)] can be double counted as one of the elective subjects for the Secondary Major.

JS3910_FST+IE Curriculum

Enquiry

Miss Cynthia Lau