Bachelor of Science (Honours) Scheme in Food Science and Nutrition (JS3255) (Intake 2025/26 Onwards)
Entrance Year Sept 2025
Programme Code JS3255
Mode of Study Full-time
Normal Duration 4 years
Programme Intake 152 (Combined intake for programmes JS3008, JS3011, JS3030 and JS3255)
Fund Type Government-Funded
Credits Required for Graduation
120 credits plus training credits (Subject to approval)
Remarks
- This Scheme is restructured from BSc (Hons) Scheme in Food Safety and Technology (JS3910).
- 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) (Subject to approval)
- An additional option of a Secondary Major in Innovation and Entrepreneurship is available for students taking BSc (Hons) in Food Safety and Technology. 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.
- The credit requirements of the three awards are indicative and may be subject to review.
Entry Scholarship
- A departmental entry scholarship will be granted to students with high HKDSE achievements admitted via JUPAS and Non-JUPAS. The award criteria for the scholarship are listed on the Departmental webpage. Please contact the department for the most updated information.
Aims and Characteristics
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) (Subject to approval)
All admitted students will embark on a Common Year One curriculum. Towards the end of year one, students can decide whether to continue with their initial choice or switch to another choice within the Faculty of Science. Those who wish to change to another choice need to join a competitive process through a ranking assessment, which considers a combination of entrance qualification score, Year One GPA, and interview performance.
Curriculum
All admitted students will follow a Common Year One curriculum, that covers:
- Basic Biology
- Basic Chemistry
- Statistics
- Laboratory techniques
- Some subjects of the General University Requirements (GUR)
In the second semester of Year One, students will select their major (i.e. Food Safety and Technology or Human Nutrition and Health) on which they want to focus from year two. Students may be invited for a selection interview/assessment based on their choice of majors.
Secondary Major Details
Selection Criteria
Students having a Cumulative GPA of 2.70 or above (i.e. average of B− or higher) at the end of Year One will be eligible to apply for a Secondary Major. Applications for Secondary Majors will be opened to students after Semester Two of Year One. Applicants will be interviewed. Successful applicants will be enrolled into BSc (Hons) in Food Safety and Technology with a Secondary Major in Innovation and Entrepreneurship starting from Year Two. Students who successfully complete the curriculum will be awarded BSc (Hons) in Food Safety and Technology with a Secondary Major in Innovation and Entrepreneurship.
Credit Requirement
Students are required to attain 36 credits to complete a Secondary Major. The actual credit requirement for graduation for the students of BSc (Hons) in Food Safety and Technology with a Secondary Major of Innovation and Entrepreneurship depends on the number of double-counting credits.
Enquiries
