Sept 2025 Entry
4 years
120 credits plus training credits (subject to approval)
- 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)
- Additional option of Secondary Major in Innovation and Entrepreneurship is available to the 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 “Secondary Major Details” section for more information.
- The credit requirements of the three awards are of indicative purpose and may subject to review.
Entry Scholarship
- A departmental entry scholarship will be granted to students with outstanding academic achievements admitted via Non-JUPAS. The award criteria of 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 within the Faculty of Science. Those who wish to change to another choice need to join a competitive process 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, in order 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
The programme is an application-orientated programme specializing 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 become 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 BSc (Hons) in Human Nutrition and Health and fulfilled additional requirements (refer to “Entrance Requirement”) may apply for entering 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
- 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 USA
- International Union of Food Science and Technology (IUFoST), the largest global food professional association.
- 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.
- Graduates are automatically recognised to be a Hygiene Manager by the Food and Environmental Hygiene Department.
- Graduates with 3 years of work experience in 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 field 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 at 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 further explore food science 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 completed 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, which 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 as well as 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 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 be laid the foundation by taking basic science and social science subjects including human physiology, anatomy, biochemistry, sociology and psychology. In year three, extensive training on principles of nutritional science, such as life cycle nutrition, molecular nutrition, public health, and nutrition practical, 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 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 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 be 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 just to improve their business acumen. There are limited 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 Secondary Major. Applications for Secondary Major 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.
120 credits plus training credits (subject to approval)
Dr. Marcus Wong
BSc, MSc, PhD
- Please click here to view the entrance requirements for non-JUPAS 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) (Subject to approval)
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
This programme provided me with all-round knowledge in food science and food processing. Apart from theoretical knowledge learnt from the lectures, I could also obtain hands-on lab experience and practice my lab skills in the laboratory sessions that are included in most core subjects. Students can opt for a research project as their capstone projects. All these educational experiences are invaluable for my development in the food safety professionalism.
PolyU values our all-round development. Every student is given an opportunity to serve the community in a Service-Learning subject. Local or overseas internships are also valuable in enhancing our professional competencies and paving our future career. All of the lecturers and tutors I have met at PolyU are very passionate and inspiring. They are always willing to provide guidance to us.
PolyU is the only institute in Hong Kong that offers a Bachelor's degree in Food Safety and Technology. As a student with a passion for food science, PolyU is the ideal choice for me. I have been trained with a strong science foundation, which helped me to handle advanced courses like food microbiology and food processing. Additionally, PolyU has partnerships with many leading food companies, providing students with ample internship opportunities. Last summer, I joined an internship programme at Swire Coca-Cola HK, where I gained invaluable experience and expanded my network.
In addition to my major study, PolyU offers diverse free complementary courses for students. During the last summer term, I took a beginner Spanish course through the Extra-Curricular Enrichment for Lifelong Learners (EXCELL) programme. This not only developed my language proficiency but also exposed me to Spanish culture. After that, I decided to take Spanish as my minor and delve deeper into Spain's culture. Furthermore, PolyU encourages students to contribute to the community at large. During the participation in a service-learning course, I shared my hospitality skills with underprivileged individuals in Hong Kong and Vietnam. It was an unforgettable and meaningful experience.
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.
