Bachelor of Science (Honours) in Food Safety and Technology

Entrance Year

Programme Code 15455-FST

Mode of Study Full-time

Normal Duration 4 years

Fund Type Government-Funded

Credits Required for Graduation

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

Programme Leader(s)

Dr Marcus Wong

BSc, MSc, PhD

Remarks

This programme has been restructured in JS3255 from 2025/26 onwards

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.

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.

Curriculum

The core curriculum for BSc (Hons) in Food Safety and Technology consists of 4 key elements including Basics Sciences, Essential Food Sciences, Food Technology and Food Safety & Quality:

The option of Secondary Major in Innovation and Entrepreneurship (IE) is available to BScFST students. Students who opt for IE are required to attain IE subjects to complete the secondary major. Students who remain in the major study will continue the study progress with elective subjects. Both programmes are required to complete the Capstone Project

Flow Chart_15455-IE

Secondary Major Details

The option of Secondary Major in Innovation and Entrepreneurship is available to students of the BSc (Hons) in Food Safety and Technology. Studying a Secondary Major is not mandatory, but it is suitable for students who are keen to develop new products or technology start-ups or to improve their business acumen. There are quotas for this Secondary Major, and selection will be made on a competitive basis.

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

For further programme information, please contact us via email:

fsn.programme@polyu.edu.hk