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Taught Postgraduate Programme

MSc in the field of Food Industry: Management and Marketing



The programme is intended for those with experience in food industry and related areas. Students are expected to have science background preferably in food and nutrition. It also offers secondary school teachers the relevant training to prepare themselves to teach under the New Senior Secondary Curriculum, e.g. Technology & Living. 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 with honours in science. Preference will be given to those recommended by their present employers.

For 2021-22 intake:

Application will be opened in late December 2020. The closing date for application is extended to July 16, 2021 12:00nn (HKT). Applications can be submitted via our on-line application system here.

Fees for 2021-22 intake:

The composition fee for the whole programme for 2021-22 intake will be HK$120,000# which can be paid by 4 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).

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$1,820# per credit in the academic year 2021-22. 

# Subject to approval

The MSc in the field of Food Industry: Management and Marketing is a part-time taught master programme introduced in 1998. It is supported by the School of Biological Sciences. The objective is to offer advanced training in management skills and marketing research methodology for food professionals so as to enhance the competitiveness of local food manufacturers in a changing market. The programme emphasizes practical approaches to quality assurance and safety management in processing, packaging, storage and distribution of food products, waste management and control, as well as market research, financial planning, product development and evaluation, and compliance with food laws and regulations.

The programme extends over two academic years of part-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.



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

All courses in this programme are compulsory.  A candidate shall be 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
First Year
FOOD7001 Quality assurance and management I (6 credits)
FOOD7002 Quality assurance and management II (6 credits)
FOOD7003 Advance food technology (6 credits)
FOOD7005 Food product development and marketing (9 credits)
FOOD7006 Future food (9 credits)
Second Year



Marketing management (6 credits)



Financial control (6 credits)



Organisational behaviour (6 credits)



Project (12 credits)

Total: 66 credits



B. Course contents

Core Courses

FOOD7001 Quality assurance and management I (6 credits)

This course includes an overview on quality management focused on management and consumer’s perspectives. Core components in the management of food laboratory as well as ingredients, packaging and inspection for global food supply will be introduced in this course. Students will learn certificate of analysis, handling of inspection of food products and the management of contract manufacturer (OEM). Food law and compliance base on Hong Kong and China will be covered in the course. Students will use case studies for practical applications to enhance their knowledge.


Assessment: Course work (70%); Examination (30%)

FOOD7002 Quality assurance and management II (6 credits)

This course includes an overview on quality management focused on safety and risk management. Students will learn food lab management, intellectual property protection and crisis management in food industry. Core components in food waste management, nutrition labelling and GMP and other safety standards (GSFI, ISO, BRC, Halal) will be introduced in this course. Through these foundations achieved 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.


Assessment: Course work (70%); Examination (30%)

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 and applications in 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. 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.

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

FOOD7005 Food product development and marketing (9 credits)

The role of research from the management perspective, the R & D process and the impact of technological innovation on the development of new products will be discussed. 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. The strengths and weaknesses of major “Chinese food” manufacturers will be analyzed. Areas of potentials will be identified and explored. The difference in the product development process among local food companies as compared to more established FMCG global food companies will also be discussed. Basic concepts of intellectual property rights will also be described in this course: copyright, trademarks, trade secrets and patents. Patent strategy for research-intensive technology companies. Practical aspects and international considerations in filing for patent protection will be highlighted. 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 (60%); Examination (40%)

FOOD7006 Future food (9 credits)

Due to social and consumer’s demands, practical modifications in food industries are inevitable. Notwithstanding, the use of advanced technology, AI and urban farming has become essential in the current generation. 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%)

FOOD8006 Marketing management (6 credits)

The course is designed to provide an understanding of the role of marketing in the business organization and its contribution to business success. Students will be introduced to different frameworks to familiarize and apply in various marketing concepts, marketing programs, and planning and control of marketing strategies. On completion of the course students will be able to analyze customer requirements, the competitive environment and to formulate effective marketing program. Sharing sessions with 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).


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

FOOD8007 Financial control (6 credits)

The course aims to equip non-accounting professionals with the skills required to analyse and interpret the major financial reports prepared by businesses. The focus of the course is on providing a user perspective of the financial statements and aim as how to use financial information in daily business life. In addition, the course addresses principles of basic financial management and explains the need for internal control procedures. Particular emphasis is given to developing an understanding of the balance sheet, profit and loss statement, and cash flow statement. The relationship between the statements will be explained and illustrated in detail. Study detail on different types of costing ad how they impact business decision will be taught. A framework for making business decisions by analyzing a set of financial statements using simple techniques will also be developed.


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

FOOD8008 Organisational behaviour (6 credits)

The course aims to equip students with a better understanding of the complex array of behaviours in organisational life. It will analyse the determinants of human behaviour in an organisation at 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 change.


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. Students 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 December 31 of the seond year of their study. The candidate shall make a formal presentation on the subject of his project during the final semester of the teaching programme.


Assessment: Project (100%)

Programme Director

Dr M F Wang

BSc, PhD (Rutgers, US)
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, Dr 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 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 have 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 associate editor/editorial board member for several international journals in food science and toxicology including associate editorship for Journal of Functional Foods by Elsevier.


Deputy Programme Director

Dr Jetty Chung-Yung Lee

BAgr (Korea University), MPhil, PhD (HKU)
Assistant Professor, School of Biological Sciences

Dr 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. Dr. 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, Dr. Lee returned to HKU to teach and research in Food and Nutritional Science.

Dr Lee has authored or co-authored over 80 SCI journal papers Her research work has centered around dietary lipids namely oxidized omega-fatty acids as specialized lipid mediators and biomarkers in human diseases. She has developed analytical methods for targeted lipidomics that are applied in numerous model systems e.g. cells, rodent tissues, human biological fluids, gonads and guts of marine species to name a few. Using robust analytical tools, she integrated and applied the knowledge into her research that focus on bioactive roles of lipid mediators in health and diseases, the environment and marine ecosystem.

Besides being a motivated researcher, she is an educator where she leads the Undergraduate Food & Nutritional Science Major. Her management and teaching skills are highly recognized by her fellow colleagues and students, where she was awarded 2018-19 Faculty of Science Teaching Excellence Award.

Graduate/ Student Sharing

Lee Chi Wing Claire

Chi Wing Claire LEE

Class of 2018


"Studying this MSc Programme at HKU was truly a rewarding experience. The course lecturers are very knowledgeable and passionate, who have enlightened me a lot regarding my understanding about the current food industry. This curriculum is also designed in a practical perspective and encompasses a wide variety of topics, from food safety and product development, to marketing and management, which are particularly useful for my current career. In this regard, no matter you are pursuing your career in food industry or interested in exploring more in this area, I would certainly recommend this course based on my amazing experience here."

Kaysie Weng Si SOU

Kaysie Weng Si SOU

Class of 2017


"This programme has improved my competence in the food industry through the lectures and site visits led by experts working in this field. Not only does it include courses on quality assurance, food science and technology, but it also covers areas on finance and marketing which are essential in my career development. Most importantly, I got to know quite a few fellows in the food industry and expanded my professional network."



Dr Jetty C Y Lee

Programme Director

School of Biological Sciences

Dr M F 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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