Sept 2025 Entry
4 years
120 credits plus training credits (subject to approval)
Dr Marcus Wong
BSc, MSc, PhD
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. The award criteria for the scholarship are listed on the Departmental webpage.
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) (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.
BSc (Hons) in Food Safety and Technology
Programme Aims
We aim to foster graduates who are skilled food technologists and 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 a 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.
BSc (Hons) in Human Nutrition and Health / BSc (Hons) in Human Nutrition and Health (Nutrition in Practice) (Subject to approval)
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 specialising 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.
Students who opted for BSc (Hons) in Human Nutrition and Health and fulfilled additional requirements (refer to "Other Information") may apply for BSc (Hons) in Human Nutrition and Health (Nutrition in Practice), a specialism with a greater focus on human health, nutritional practice and communication skills that prepares students to apply for nutritionist registration at the UK Voluntary Register of Nutritionists (UKVRN).
BSc (Hons) in Food Safety and Technology
Professional Recognition
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This programme is approved by the
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Higher Education Review Board (HERB) of the Institute of Food Technologists (IFT), the largest food professional association in the USA
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International Union of Food Science and Technology (IUFoST), the largest global food professional association
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Students may attain the HACCP Intermediate Certificate and will be issued an additional ISO22000 certificate upon completion of the core subject Food Sanitation and Safety Management.
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Graduates are automatically recognised as Hygiene Managers by the Food and Environmental Hygiene Department.
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Graduates with three years of work experience in the food or 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.
BSc (Hons) in Human Nutrition and Health / BSc (Hons) in Human Nutrition and Health (Nutrition in Practice) (Subject to approval)
Professional Recognition
The curriculum is designed based on the accreditation requirement 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 three years of professional experience in nutrition may apply to become a Registered Nutritionist.
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.
All admitted students will follow a Common Year One curriculum, that covers basic biology, chemistry, statistics, laboratory techniques, and 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.
BSc (Hons) in Food Safety and Technology
Generic basic science knowledge, including microbiology, human physiology and organic chemistry, will be covered in Year Two. Students will then receive thorough training on 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 from Year Three, students can take elective subjects according to their interests. In the final year, students will be required to complete a capstone project, in which they must integrate the knowledge and skills that they have acquired.
BSc (Hons) in Human Nutrition and Health / BSc (Hons) in Human Nutrition and Health (Nutrition in Practice) (Subject to approval)
Upon entry into Year Two, students will build a foundation of knowledge by taking basic science and social science subjects, including human physiology, anatomy, biochemistry, sociology and psychology. In Year Three, extensive training on the principles of nutritional science, such as life cycle nutrition, molecular nutrition, public health and nutrition practice, will be provided. In the final year, students will be required to complete a capstone project, which requires them to integrate the knowledge and skills that they have acquired.
Eligible students may apply to enter the specialism in Nutrition in Practice at the end of Year Two. The curriculum has been developed with reference to the core competency requirements for UK Registered Associate Nutritionists and with a strong focus on human health, sustainability, nutritional practice, health promotion and communication. Students will be required to comply with the Fitness to Practice Policy prior to graduation from the 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 include 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.
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.
Satisfy the University's General Entrance Requirements.
Please click here for the subject weightings for 2025/26.
There is no compulsory subject requirement. Preferred subject(s) with the highest weighting for admission score calculation include(s):
Relevant Applied Learning subject(s) that can be considered for meeting the University entrance requirement and admission score calculation is/are:
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 Two of Year Two 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
This programme has been restructured starting from 2025/26. The average HKDSE score is listed for reference:
Bachelor of Science (Honours) Scheme in Food Safety and Technology (JS3910)
2024/25 Average Score: Any Best 5 Subjects (with Subject Weighting) = 191.0
For further programme information, please contact us via email: fsn.programme@polyu.edu.hk
The Food Safety and Technology (FST) programme meets the global priority of education in food safety, health and sustainable food development. The programme sparked my interest in food innovation through the opportunity to participate in the Lee Kum Kee Cup Student Innovation Competition. With this experience, I plan to devote myself to developing food that benefits the health of the global community.
Through this programme, I acquired numerous soft skills, from logical and critical thinking to team building and time management, that prepared me for employment. Studying and networking online because of the pandemic enabled me to develop effective communication and connections with my peers and industry professionals, as well as to be flexible. These skills are valuable in any workplace.
I have had a fruitful four years of study in this programme, and I am glad to graduate from PolyU.
As the only institute in Hong Kong that offers a degree in Food Safety and Technology, PolyU stands out in the crowd. The programme includes modules in Food Processing, Food Microbiology, Sensory Evaluation and Food Biotechnology, which are specifically tailored to careers in the food industry.
The programme provides many internship opportunities in settings ranging from start-ups to large corporations. During the course, I had the chance to work at both ends of the spectrum, experiencing the flexible and dynamic environment of a start-up as well as the systematic and structured conditions of a large-scale company. This gave me a clearer understanding of the nature and content of working in the field, thus facilitating my post-graduation planning.
The student population at PolyU is diverse, and I relished the opportunity to meet people from different cultural backgrounds, such as by joining the Food Safety and Technology Students’ Society and spending a year living in student halls.
My time at PolyU has been life-changing. The food safety and technology programme provides knowledge of multiple areas that have enriched my career prospects, including quality control, food testing and hygiene management. This degree was also a platform for self-discovery, as I explored my interests, honed my time management skills and cultivated self-compassion.
Over my four years of study, I thoroughly enjoyed being a part of PolyU. The professors and advisors I encountered were kind and supportive. They provided guidance and advice regarding my studies and future plans, which have been invaluable for my personal and academic growth. I am sincerely grateful for their support throughout my university journey, as they urged me to not only focus on my studies but also to enrich myself by participating in various extracurricular activities.
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.
