Sept 2025 Entry
4 years
120 credits plus training credits (subject to approval)
- This Scheme is restructured from the BSc (Hons) Scheme in Food Safety and Technology (JS3910).
- Students will receive 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)
- The option of a Secondary Major in Innovation and Entrepreneurship is available to students enrolled in the BSc (Hons) in Food Safety and Technology. Admission to a Secondary Major is on a competitive basis and subject to different credit requirements 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 revision.
What's New
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)
All admitted students will follow a Common Year One curriculum. After their first year of study, students can choose to continue with their initial choice or switch to another within the Faculty of Science. Those who wish to switch can choose their preferred departmental scheme/programme through a ranking assessment.
BSc (Hons) in Food Safety and Technology
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 improve food quality and safety for the benefit of 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 enables students to become all-round competitive graduates with professional knowledge, communication skills, intellectual curiosity, and social responsibility to lead international programmes. The programme cultivates analytical and critical thinking abilities, creativity, problem-solving skills, teamwork, and a global outlook.
Programme Characteristics
The programme is designed to be industry-oriented. Students will be challenged in an active learning environment with engaging classes delivered by a group of caring and supportive staff, supplemented with a multitude of outside classroom activities, such as industry visits (both local and international), competitive internships, industry and career seminars, research opportunities, and academic exchanges. Students will also receive hands-on training in current techniques through extensive practical sessions.
Upon successful completion of the programme, students are ready to pursue careers in the food industry or enter postgraduate programmes. They are also able to use the skills and knowledge acquired during the programme for personal career development.
BSc (Hons) in Human Nutrition and Health / BSc (Hons) in Human Nutrition and Health (Nutrition in Practice)
Programme Aims
We aim to nurture graduates who are capable of integrating the 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 thorough 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
The programme is an application-orientated programme specialising in Human Nutrition and Health. Students receive both 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 can become competent nutritionists, ready to engage in evidence-based practice, continuous learning, and advocacy for nutritional well-being. They possess the skills and knowledge to work effectively in multidisciplinary teams and communicate nutrition information to diverse audiences. Ultimately, our programme aims to empower graduates to make significant contributions to the fields of nutrition and public health, both locally and globally.
Students who choose the BSc (Hons) in Human Nutrition and Health and fulfil the additional requirements (refer to “Entrance Requirements”) may apply for the BSc (Hons) in Human Nutrition and Health (Nutrition in Practice), a specialism with a greater focus on human health, nutrition practice, and communication skills that prepares them to apply for registration as a nutritionist with the UK Voluntary Register of Nutritionists (UKVRN).
BSc (Hons) in Food Safety and Technology
Professional Recognition
- This programme is approved by
- the Higher Education Review Board (HERB) of the Institute of Food Technologists (IFT), the largest food professional association in the US
- the International Union of Food Science and Technology (IUFoST), the largest global food professional association.
- Students may obtain the HACCP Intermediate Certificate, and will receive an additional ISO22000 certificate upon completion of the core subject Food Sanitation and Safety Management.
- Graduates are automatically recognised as a Hygiene Manager by the Food and Environmental Hygiene Department.
- Graduates with 3 years of work experience in the food industry or other relevant industry are eligible to apply for the “Certified Food Scientist” qualification from the IFT. Please visit the IFT website for more information (https://www.ift.org/career-development/certification/get-your-cfs).
Career Prospects
The global food industry and our government are in dire need of competent and knowledgeable food scientists. 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, and 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 can choose to pursue postgraduate studies at local or overseas universities.
BSc (Hons) in Human Nutrition and Health / BSc (Hons) in Human Nutrition and Health (Nutrition in Practice)
Professional Recognition
The curriculum is designed based on the accreditation requirements of the UK Associate for Nutrition (AfN). Students who complete the BSc (Hons) in Human Nutrition and Health (Nutrition in Practice) will have the opportunity to apply to the UK Voluntary Register of Nutritionists (UKVRN) to become Registered Associate Nutritionists (ANutr). A Registered Associate Nutritionist with approximately 3 years of professional experience in nutrition can apply to become a Registered Nutritionist.
Career Prospects
Graduates can pursue careers in the fields of public health and nutritional science in both public and community settings, including health services, academia, and the food or nutrition industry. Those who wish to further their knowledge in nutrition can choose to pursue postgraduate studies at local or overseas universities.
All admitted students will follow a Common Year One curriculum, which covers basic biology, chemistry, statistics, laboratory techniques, and some General University Requirements (GUR) subjects. In the second semester of Year One, students will choose their major (i.e. Food Safety and Technology or Human Nutrition and Health) for Year Two. Students may be invited for a selection interview/assessment based on their choice of major.
BSc (Hons) in Food Safety and Technology
Generic basic science knowledge, including microbiology, human physiology and organic chemistry, is covered in Year Two. Students then receive in-depth training in food science and food safety, including nutrition principles, sensory evaluation, food chemistry, food microbiology, food analysis, food processing and engineering, food toxicology, and food safety management. The curriculum includes extensive laboratory sessions to equip students with adequate hands-on techniques. Starting in Year Three, students can take elective subjects according to their interests. In the final year, students must complete a capstone project, in which they must integrate the knowledge and skills they have acquired.
BSc (Hons) in Human Nutrition and Health / BSc (Hons) in Human Nutrition and Health (Nutrition in Practice)
In Year Two, students acquire the foundations by taking basic science and social science subjects, including human physiology, anatomy, biochemistry, sociology and psychology. In Year Three, extensive training in the principles of nutritional science, such as life cycle nutrition, molecular nutrition, public health, and nutrition practice, is provided. In the final year, students must complete a capstone project, which requires them to integrate the knowledge and skills they have acquired.
Eligible students may apply to enter the specialism in Nutrition in Practice at the end of Year Two. The curriculum is developed with reference to the core competency requirements for UK Registered Associate Nutritionists, and has a strong emphasis on human health, sustainability, nutrition practice, health promotion and communication. Students must comply with the Fitness to Practice Policy prior to graduation from this specialism.
For details, please refer to the following website: https://www.polyu.edu.hk/fsn/
Work-Integrated Education
All students must complete at least 120 hours (with training credits) of Work-Integrated Education (WIE) before graduation. WIE can take the form of block placements, internships, cooperative projects, research exchange programmes, community service, summer jobs, and part-time jobs. These experiences should be relevant to their future professions or to the development of generic skills that will be useful in these professions.
The option of a Secondary Major in Innovation and Entrepreneurship is available to students enrolled in the BSc (Hons) in Food Safety and Technology. Choosing a Secondary Major is not mandatory, but it is suitable for students who wish to develop new products or technology start-ups, or simply improve their business acumen. There are limited quotas for this secondary major and selection will be made on a competitive basis.
Selection Criteria
Students with a cumulative GPA of 2.70 or higher (i.e. a B- average or higher) at the end of Year One will be eligible to apply for a Secondary Major. Applications for a Secondary Major will be open to students after Semester Two of Year One. Applicants will be interviewed. Successful applicants will be enrolled in the BSc (Hons) in Food Safety and Technology with a Secondary Major in Innovation and Entrepreneurship starting in Year Two. Students who successfully complete the programme will be awarded the BSc (Hons) in Food Safety and Technology with a Secondary Major in Innovation and Entrepreneurship.
Credit Requirements
Students must obtain 36 credits to complete a Secondary Major. The actual credit requirement for graduation for students enrolled in the BSc (Hons) in Food Safety and Technology with a Secondary Major in Innovation and Entrepreneurship depends on the number of double-counting credits.
120 credits plus training credits (subject to approval)
Dr Marcus Wong
BSc, MSc, PhD
- Please click here to view the entrance requirements for international applicants.
- Applicants attaining good results in science subjects (Biology / Chemistry) are preferred.
Additional requirement for BSc (Hons) in Human Nutrition and Health (Nutrition in Practice)
Students who would like to enrol the BSc (Hons) in Human Nutrition and Health (Nutrition in Practice) are required to fulfil the following requirement by the end of Semester 2 of Year 2 Study in BSc (Hons) in Human Nutrition and Health:
- Obtain GPA 2.70 or above; AND
- IELTS Overall band score 6.5 or above with no subscore less than 6.0 in Academic Module within 2 years
- Interview may be held to assess the overall suitability of students
For further programme information, please contact us via email: fsn.programme@polyu.edu.hk
Due to my interest in chemistry and the current trend of increasing concern about food safety, I decided to study Food Safety and Technology at the Hong Kong Polytechnic University in 2020. I had an amazing and memorable learning experience at the University, and gained a wide range of knowledge and skills in nutrition, microbiology, analytical chemistry, and biochemistry. This gave me a professional perspective on food-related issues. In addition, thanks to the numerous internship opportunities offered by the University, I was hired as a Student Assistant, which allowed me to access laboratory equipment and conduct experiments on my own to improve my practical skills. With the help of my supervisors and senior fellows, I continued to explore my personal interest in analytical chemistry, establishing a sound basis for my future endeavours.
In addition to acquiring specialised knowledge, I benefited from the friendship and support I received during my 4 years in the department. Whenever I encountered difficulties, the lecturers and tutors were always understanding and helpful, which was touching. My classmates were also incredibly friendly and their company gave me a great sense of comfort and happiness.
The BSc (Hons) in Food Safety and Technology is an excellent and practical programme that covers a broad range of knowledge in both pure and food sciences in its core subjects. The practical lab sessions enhanced my understanding of theoretical knowledge and its applications through hands-on experiments. In addition, there are many opportunities to work as an Undergraduate Research Assistant with professors in different research foci, which allows students to acquire additional skills and experiences. I worked in a laboratory for more than a year, where I learnt various techniques, acquired critical thinking skills, and gained new perspectives in a specific research area. Although my research area is now Chinese Medicine, my study of core subjects has given me a strong foundation in various disciplines, enabling me to explore other research areas.
In addition, the teachers and staff in this programme are very accommodating. During the early period of the COVID-19 pandemic, it was challenging for me and my fellow classmates to transition from conventional classroom learning to online learning. However, the Department was very supportive in catering for our different needs, and offered help whenever necessary. Overall, my 4-year study journey was very enriching and I learnt a lot.
To assess the suitability of candidates for the Scheme
About 30 minutes
Only selected applicants will be invited for interviews, and when necessary.
Required
To assess the suitability of candidates for the Scheme
About 45-60 minutes
Only selected applicants will be invited for interview, and when necessary.
Required
To assess the suitability of candidates for the Scheme
About 30 minutes
- Only selected applicants will be invited for an interview, and only if necessary.
- Online interviews will be arranged for selected overseas applicants.
