.jpg) | |
The programme is intended for food and/or nutritional science graduates who wish to enhance their management skill in food industry and improve their knowledge in current food technology. Students are expected to have science background preferably in food science, nutrition or other related major. Job positions held by some of our admitted students in past years are:
- Senior Health Inspector, Food & Environmental Hygiene Department, HKSAR Government
- Quality Control Officer, Vitasoy International Holdings Ltd.
- Head of Dietary Department, Tsuen Wan Adventist Hospital
- QA/R&D Supervisor, The Kowloon Dairy Limited
- Quality Assurance Officer, Cathay Pacific Catering Services (HK) Ltd.
- Quality Assurance Supervisor, Wellcome Co. Ltd.
- Mechandiser, City Super Ltd.
- Vending Services Assistant Manager, Swire Coca-Cola HK Ltd.
- Assistant Quality Assurance consultant, McDonald’s Restaurant
- Food Technician, Amoy Food Ltd.
- R&D Manager, Maxim’s Caterers Ltd.
- Code Standard Section Executive, Lee Kum Kee
- Food Technologist, Lam Soon (HK) Ltd.
- Internship, Nestle China Ltd.
To be eligible for admission to the programme you should have a Bachelor's degree in science. Preference will be given to those specializing in food science, nutrition or other related major.
For 2025-26 intake:
Application will be opened in early November 2024. The closing date for application is 12:00 noon (GMT +8), Mar 31, 2025. Applications can be submitted via our on-line application systemhere.
Expected degree conferment will take place in: November / December 2026 (Winter Congregation)
Fees for 2025-26 intake:
The composition fee for the whole programme for 2025-26 intake will be HK$195,000# which can be paid by 2 instalments.
In addition, students are required to pay Caution Money (HK$350, refundable on graduation subject to no claims being made) and Graduation Fee (HK$350). With effect from 2022-23, all full-time students will be charged a student activity fee of HK$100 per annum to provide support for activities of student societies and campus wide student events.
The University allows Occasional Students to enroll in individual courses without registering in any particular programme of study. Tuition fee for an Occasional Student is HK$2,860# per credit in the academic year 2025-26.
# Subject to approval
The MSc in the field of Food Industry: Management and Marketing is a one-year full-time taught master programme offered by the School of Biological Sciences. The objective is to offer advanced training in management skills and marketing research methodology for food/nutritional science graduates working in the food industry or planning to work in the food industry. The programme emphasizes practical approaches to quality assurance and safety management in food production, supply chain and distribution of food products, waste management and control, as well as market research, business and financial strategies, organizational culture, product development and evaluation, future food, food economics, and compliance with food laws and regulations.
The programme extends over one academic year of full-time study. Instruction is given by the academic staff as well as experts both locally and from overseas with relevant industrial experience. This is the only taught postgraduate programme available in Hong Kong on food technology and management. It differs from other management programmes in that students are taught marketing and management skills relevant to the food industry, using case studies drawn from the food sector. It also opens opportunities in overseas experiential learning in China, Canada, Singapore and other Asian and European countries.
Assessment
Written work forms an important part of the programme. All written and verbal communication is in English. Courses in this programme are assessed in different ways, according to the requirements of each course:
- by coursework assessment only;
- by examination only;
- both by coursework assessment and by examination.
The project report will be assessed by examiners and participation in the seminars at which students present their work is one of the requirements for the completion of this component of the degree curriculum.
A. Programme Structure
Six courses and a Capstone project in this programme are compulsory while two courses can be selected according to the student’s area of interest. A candidate shall be assessed through course work and/or examined shortly after the completion of each course. The list of courses, and their contents set out thereafter, may be changed from time to time.
| Master of Science in the field of Food Industry: Management and Marketing (from 2023-2024 onwards) | ||
|---|---|---|
| Compulsory courses (48 credits) | ||
| FOOD7001 | Quality assurance and management I (9 credits) | |
| FOOD7006 | Future food (9 credits) | |
| FOOD7007 | Marketing management (6 credits) | |
| FOOD7008 | Organisational behaviour (6 credits) | |
| FOOD8009 | Project (12 credits) [Capstone experience] | |
| FOOD8013 | Business and financial strategies (6 credits) | |
| Elective courses (15 credits) | ||
| Select any two elective courses from the following list: | ||
| Course code pending | Entrepreneurship (9 credits) | |
| FOOD7004 |
| Food studies: exploring economics, culture, and environmental implications (6 credits) |
| FOOD8011 |
| Food innovation & product development (9 credits) |
| FOOD8012 |
| Food marketing strategies (6 credits) |
| Course code pending |
| Hospitality management (6 credits) |
Total: 63 credits Note: If students wish to focus in the area of Food Marketing/Management, he/she should take FOOD7004 and FOOD8012. If students wish to focus in the area of Food Product/Technology, he/she should take FOOD7003 and FOOD8011. | ||
B. Course contents
| Compulsory Courses |
|---|
FOOD7001 Quality assurance and management (9 credits)Course covers basic but important concepts in quality management, such as the stakeholders in quality, making quality decisions, the different quality systems, development of quality culture through GMP training, the design, management and accreditation of an in-house food laboratory, the Food Safety Management System and related certification. GMP rules and common audit findings will be discussed. Certification requirements in Halal, Kosher, Organic and other common systems will be introduced. The role of certification bodies, and the acceptance of test data by other countries will be discussed. Quality/Process improvement tools will be introduced. Important learning in crisis management with different phases of a crisis and how to steer the company out of a crisis will be discussed. Other more technical skills will include what management should know about the use and pitfalls of data analysis, and the hard skills in troubleshooting and root cause analysis. Microbiological troubleshooting will also be covered. The concept of issues management and how to conduct risk management as tools for keeping the company from harm is covered. The course places emphasis on the practical aspects of quality from management’s perspective. Students will be asked to apply their learning in group discussions and in real case studies. Examples from international food companies will be referenced. Learning tours to food operations will be arranged.
Assessment: Course work (70%); Examination (30%) |
FOOD7006 Future food (9 credits)Due to social and consumer’s demands, practical modifications in food industries are inevitable globally. Notwithstanding, the use of advanced technology, AI and urban farming has become essential worldwide. Students will learn up-to-date approaches in sustaining food retail such as resources, digital business and the use of big data, and the application of modern farming in the city. Guest lectures from local and international experts will be invited to exchange real-life experience in the current food industry.
Assessment: Course work (100%) |
FOOD7007 Marketing management (6 credits)The course is designed to provide an understanding of the role of marketing multinational business organization and its contribution to business success. Students will be introduced to different international marketing concepts, marketing programs, planning and execution of marketing strategies. On completion of the course students will be able to analyze customer requirements, competitive environment and to formulate effective marketing program. Sharing sessions with international industry practitioners will be arranged to deliver the topics on marketing in food industry (F&B operations & marketing, food labelling tracking system, food safety management and accreditation of ISO 22000 standard to create/deliver customer value) and field work will be arranged to visit food industry settings in Hong Kong. In addition, field work will be arranged for the students to visit the real-life food industry settings (e.g. restaurants of international management, shared kitchen, food factory plus online delivery) and they are required to apply the marketing concepts to formulate a marketing plan for these companies as part of their assessment in the course.
Assessment: Course work (60%); Examination (40%) |
FOOD7008 Organisational behaviour (6 credits)The course aims to equip students with a better understanding of the complex array of behaviours in organisational life in global entity. It will analyse the determinants of human behaviour in an organisation at the individual, group and organisational levels. Topics covered will include motivation, performance management, group dynamics, leadership, organisational culture, management of conflict, management of ethics, and the leading changes of these topics.
Assessment: Course work (70%); Examination (30%) |
FOOD8009 Project (12 credits) [Capstone experience]This is an individual or group research project to be carried out under the supervision of one or more faculty members in local or overseas institutions. Student may propose their own topics and approach potential supervisors, or they may consider those suggested by the faculty members. The proposed project title must be submitted for approval before starting the study. The candidate shall make a formal presentation on the subject of his/her project during the final semester of the teaching programme.
Assessment: Course work (100%) |
FOOD8013 Business and financial strategies (6 credits)This course aims to prepare the student for a successful business career with a broad understanding of the importance and complexity of strategic decisions and the way they integrate other aspects of formulating business, and financial strategy. It examines the rationale of decisions that determine the future direction and effectiveness of organizations. The perspective taken is that of the general manager, the owner, CEO, president, or further CFO. It focuses on the skills required of the general manager in diagnosing and finding solutions for critical problems in complex business situations and implementing them. Practically the course covers not only financial management, but also business/corporate-level strategies.
Course work (60%); Examination (40%) |
| Elective Courses |
|---|
Entrepreneurship (9 credits)Food Entrepreneurship Course is a highly interactive and practical course that incorporates principles of sustainability into its core. Learners will have a chance to explore multiple facets of food systems sustainability, innovative business models and business opportunities as well as develop and pitch their own innovative ideas, learn how to incorporate a company and obtain funding for a start-up. The course is delivered by experienced business owners, practitioners and educators in the areas of food, sustainability and innovation, offering a unique experience to those who are considering entrepreneurship as their future path. The classroom teaching is enriched with guest lectures, site visits and workshop-style exercises that provide learners with up-to-date insights and tools while allowing them to build valuable professional networks.
Assessment: Course work (100%) |
FOOD7004 Food studies: exploring economics, culture, and environmental implications (6 credits)The course will explore a range of themes related to food from various disciplines including but not limited to economics, social sciences, cultural studies, environmental studies, and food sciences. The course will have two distinct Parts: In Part 1, we first examine the traditional approaches of food studies from the economics and agri-business perspectives. Then, we will discuss various historical and contemporary social issues across the globe that intervene our daily food consumption with an interdisciplinary perspective. In Part 2, we will address current applications and limitations of food waste treatment technologies. The handling and management of food waste is an important part of the green circular economy strategy which focuses on food waste minimization, conversion and valorization. These components will be further explored, by including the social, economic, and environmental implications associated with food waste.
Assessment: Course work (75%); Examination (25%) |
FOOD8011 Food innovation & product development (9 credits)The role of research from the management perspective in global corporations, the R & D process and the impact of technological innovation on the development of new products will be discussed. The impact of global issues in the direction of research and development for food corporations. The risks and opportunities of new product development for international markets. Interrelationship between product recipes, processing and food packaging in the food product development process will be discussed together with the effects of product formulations on food safety, sustainability, fair trade and business ethics will be highlighted. Cultural aspects will be emphasized as an important consideration in developing new market frontiers. Differences between basic research and application research as applied in food product development will be deliberated along with career prospects. The difference in the product development process among food companies as compared to more established FMCG global food companies will also be discussed with case studies, together with illustrations in actual product formulations. Consumer survey and data analysis will be covered. The application of information technology in food manufacturing and catering, and the concepts of logistics in supply chain and new regulations in cold chain and food delivery will be discussed.
Assessment: Course work (70%); Examination (30%) |
FOOD8012 Food marketing strategies (6 credits)Marketing approaches and techniques applied for food products include topics such as test marketing, segmentation, positioning, branding, targeting, consumer research, and market strategy including product choice, pricing, promotion and distribution in relation to the food industry. In this course, advanced knowledge of the factors specific to food effecting the global sustainability of food production and the role that innovation can play in the sector will be addressed. Appreciation of the complex and global environment in which the food business currently operates and the uncertainties and risks attached to food production will be discussed. The course cover issues and tasks that marketing managers face in dynamic marketplaces and the concepts that can be used for decision making and understand consumer behaviours towards food products sold in domestic and international market will be discussed.
Assessment: Course work (70%); Examination (30%) |
Hospitality management (6 credits)To be confirmed |
Programme Director
Professor Jetty Chung-Yung Lee
BAgr (Korea University), MPhil, PhD (HKU), FHEA (UK)
Associate Professor (Teaching), School of Biological Sciences
Professor Jetty LEE leads the Undergraduate Food & Nutritional Science Major at HKU. Her management and teaching skills are highly recognised by her fellow colleagues and students, and she was awarded the 2018-19 Faculty of Science Teaching Excellence Award. In 2021 she received her Senior Fellowship, Advanced Higher Education (UK). Professor Lee has authored or co-authored over 100 science and education-related journal papers. Her research work has centered around dietary lipids, namely oxidised omega-fatty acids as functional mediators and biomarkers in human diseases and food. Using robust analytical tools, she integrated and applied the knowledge into her research that focuses on the bioactive roles of lipid mediators in health diseases, and the environment and marine ecosystem. More recently, Professor Lee has initiated a Knowledge Exchange study in ‘Food Waste to Good Taste’ to help the F&B sector in Hong Kong in upcycling food waste. Aside from science research, she has a high interest in science education, where she is currently co-investigating in several research projects, mentor Advanced Higher Education (HKU) and an inaugural member of HKU Teaching Academy.
Professor Lee has authored or co-authored over 95 science and education related journal papers. Her research work has centered around dietary lipids namely oxidized omega-fatty acids as specialized lipid mediators and biomarkers in human diseases. Using robust analytical tools, she integrated and applied the knowledge into her research that focus on bioactive roles of lipid mediators in health diseases, and the environment and marine ecosystem. More recently, Professor Lee has initiated a Knowledge of Exchange study in ‘Food Waste to Good Taste’ to help F&B sector in Hong Kong in upcycling food waste. Aside from science research, she has high interest in science education where she is currently co-investigating in several research projects, mentor Advanced Higher Education (HKU) and an inaugural member of HKU Teaching Academy.
Besides being a motivated researcher, she is an educator where she leads the Undergraduate Food & Nutritional Science Major at HKU. Her management and teaching skills are highly recognized by her senior fellow colleagues and students, where she was awarded 2018-19 Faculty of Science Teaching Excellence Award. She recently received her Senior Fellowship awarded by Advanced Higher Education (UK).
Deputy Programme Director
Dr Mingfu Wang
BSc, PhD (Rutgers, US)
Honorary Associate Professor, School of Biological Sciences
Dr Mingfu WANG received his BS degree in Chemistry from Ocean University of China, MS degree in Organic Chemistry from the Chinese Academy of Sciences, and PhD degree in Food Science from Rutgers University. After completing his PhD, Professor Wang worked in the food and pharmaceutical industry for two years, and joined the faculty of Rutgers University in 2001, before moving to HKU in 2005. He is now an Honorary Associate Professor in the School of Biological Sciences, the University of Hong Kong teaching and researching in the areas of food, nutritional science, and traditional Chinese medicine (TCM). He also holds adjunct professorship at Shanghai Ocean University, Jiangnan University and Jinan University.
Food toxicology and health foods are the current focuses of Dr Wang’s research. In the past, his laboratory has successfully demonstrated the formation and inhibitory mechanism of several foodborne toxicants and discovered the new health benefits of some food components. Dr Wang has authored or co-authored over 150 SCI journal papers, and two books, including a Handbook of Analytical Methods for Dietary Supplements published by the American Pharmacists Association. He is also a co-inventor of 10 patents/patent applications. He serves as an editor-in-chief/editorial board member for several international journals in food science and toxicology including editor-in-chief for Journal of Functional Foods by Elsevier.
Graduate/ Student Sharing
Candy SZETO and Ronald TANG
Class of 2022
Tinky HO
Class of 2021
WONG Chung Man
Class of 2022
"This MSc programme introduces food science related theories(eg. food processing technologies & quality management system), regulations and management skills(eg. problem solving, change management & financial control). It enables us to enter the management level of the food industry through the reinforcement of food related concepts and class discussions. Besides the curriculum, listening to interesting life experience and workplace stories shared from different professors of the food industry really nourished my study life. I feel satisfied and relieved with the support from my colleagues, friends, professors and families along the whole study journey despite it being stressful to strike a balance between study, work and life. With the new changes enforced in the curriculum, I believe it will be more favourable for people who would like to develop their career in the food industry in the foreseeable future."
TANG Ping Chung Ronald
Class of 2022
"Taking the MSc in Food Industry: Management and Marketing was a great experience to me for exploring potential talents from myself.
Through lectures and inspiring group projects, I have not only learned essential techniques in product development (R&D, packaging, marketing, quality assurance, financial management and legal compliance) but also strengthen my skills in being a good leader (communication, time management, team building and crisis management).
Actually, the course content is full of excitement and new initiatives. If you could enjoy the learning process and make good use of the synergy created from the relationship with the faculty, your teammates and experts of the food industry, it should definitely become a great asset for your career development or to achieve remarkable outcomes in product invention. "
Enquiries
Dr Mingfu Wang Deputy Programme Director School of Biological Sciences
| School of Biological Sciences The University of Hong Kong
| Faculty of Science The University of Hong Kong
|