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Taught Postgraduate Programme

MSc in the field of Food Industry: Management and Marketing



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.

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 2024-25 intake:

Application will be opened in early November 2023. The closing date for application is 12:00 noon (GMT +8), April 30, 2024. Applications can be submitted via our on-line application systemhere.


Expected degree conferment will take place in: November / December 2025 (Winter Congregation)

Fees for 2024-25 intake:

The composition fee for the whole programme for 2024-25 intake will be HK$180,000# 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 2024-25.


# 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.



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:

  1. by coursework assessment only;
  2. by examination only;
  3. 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 (51 credits)
FOOD7001 Quality assurance and management I (6 credits)
FOOD7006 Future food (9 credits)
FOOD7007 Marketing management (6 credits)
FOOD7008 Organisational behaviour (6 credits)
FOOD8009 Project (12 credits) [Capstone experience]
FOOD8010 Quality assurance and management II (6 credits)
FOOD8013 Business and financial strategies (6 credits)
Elective courses (12 credits)
Select any two elective courses from the following list:


Advance food technology (6 credits)



Food law and waste management (6 credits)



Food innovation & product development (6 credits)



Food marketing strategies (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 I (6 credits)

This course includes an overview on the practical aspects of quality management not only from consumer’s, but also stakeholders’ perspectives in managing a cost effective quality department in multinational corporations. The application of different quality management systems by international food corporations will be discussed. The management of food laboratories as well as international lab accreditation requirements will be introduced in this course. Students will learn the different phases of crisis management supplemented with case studies for discussion and practice. Issue management, crisis handling, product recall and post-crisis recovery will be discussed. Students will learn the skills in risk management. Troubleshooting techniques for root cause analysis during product failure including microbiological troubleshooting will be discussed. Quality/process improvement tools will be introduced.


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%)

FOOD8010 Quality assurance and management II (6 credits)

This course includes an overview on quality management focused on global food safety and risk management. Students will learn food quality and safety management, and crisis and management in food industry. Core components in GMP and other international safety standards and religious related standards (GSFI, ISO, BRC, Halal, Kosher) will be introduced in this course. Through these foundations and exercises of problem solving, students will be able to apply the knowledge in decision making of crisis and the use of modern communications for intervention.


Course work (60%); Examination (40%)

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

FOOD7003 Advance food technology (6 credits)

The effects of processing and packaging on the shelf lives and changes in physical and chemical characteristics of food products will be discussed. Emphasis will be placed on the food preservation methods to extend product shelf lives as applicable to the popular local food products. Methods for sensitive nutrients and techniques to preserve the characteristic aroma and taste of a product in processing modification will be reviewed. Issues related to nutrient enrichment and fortification will be discussed. Global case studies will be used to dispel the many misplaced information on food preservations and alternatives to extending shelf life of foods without the use of the traditional food preservatives. In addition, understanding of various newly world-visionic food ingredients for health will be introduced; reformulation to reduce sugar and fat as well as reinforcement of fibres to foods are to be discussed.


Assessment: Course work (50%); Examination (50%)

FOOD7004 Food law and waste management (6 credits)

Food laws and regulations are set out by governments bodies around the world to ensure food safety and adequate quality. The course will provide students with a proper perspective on Hong Kong, China, EU, USA and international food laws and regulations, as well as familiarisation with international agencies such as the Codex Alimentarius Commission and World Trade Organization. This course will also 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 (40%); Examination (60%)

FOOD8011 Food innovation & product development (6 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%)


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 received her BAgr degree in Food Technology from Korea University (Seoul, Korea), and MPhil and PhD in Food and Nutritional Science from HKU. Professor Lee returned to Korea University for Post-doctoral Research Associate to research on Functional Foods at Graduate School of Biotechnology and thereafter, was promoted to Research Assistant Professor. She then joined Yong Yoo Lin School of Medicine at National University of Singapore (NUS, Singapore) as Research Fellow where she focused on antioxidant and oxidative stress in clinical studies, in particular neurodegenerative diseases. After 8.5 years at NUS, Professor Lee returned to HKU to teach and research in Food and Nutritional Science.

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

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 Ronad

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. "



Professor Jetty C Y Lee

Programme Director

School of Biological Sciences

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

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