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11+7 Science Majors

Major in Food & Nutritional Science

Food & Nutritional ScienceFood & Nutritional Science is a vital field studying food and its impact on human health and well-being. Bridging science and society, it explores interactions between food, nutrition, health, and the environment. Contributing to advancements in public health, food technology, and sustainability, this field offers a dynamic platform for addressing global challenges and shaping our food and health future. 

 

Studying Food & Nutritional Science

This Major offers students an understanding of theoretical and practical aspects of food science, technology, and nutrition concerning human health, as well as the connection between food and various factors. Students will cultivate transferable skills such as experimental design, interdisciplinary collaboration, analytical thinking, and problem-solving for addressing complex issues.

 

Major HighlightsMajor Highlights

  • A progressive programme delving into a wide array of disciplines, including:
    • Genetics, sustainability, security, chemistry, microbiology, safety, product development, commodities, toxicology, nutraceuticals, physiology, diet, nutrition, public health, etc.
  • A curriculum meeting the requirements for higher degree in MPhil and PhD and or the taught Master of Science degrees in the fields of:
    • Food industry: Management and Marketing
    • Food Safety and Toxicology

 

Curriculum

Major in Food & Nutritional Science (96 credits) 
>Bestows students with the liberty to study other disciplines, enriching their educational experience

 

Career Prospects

Our graduates capitalise on Hong Kong’s robust food industry, securing positions in local and multinational organisations, government departments, and laboratories. They excel as nutritionists, quality assurance officers, and research and development officers. Furthermore, pursuing advanced degrees enables these graduates to attain professional dietitian status.

 Industry: Food Safety Specialist, Dietitian, Nutritionist; Commercial: Food Quality Control Manager, Research & Development, Food and Nutrient Product Developer; Government: Public Health Nutritionist, Food Standards and Regulations Officer; Education: College Nutrition and Dietetics Professor, Research Scientist in Food and Nutritional Science; and Postgraduate Studies

Hear from Our Student

Sum Yuet CHENG

Sum Yuet CHENG

BSc graduate (major in Food and Nutritional Science)

 

‘The Food & Nutritional Science Major has provided me with holistic learning experiences. Besides, from the basics of food science at junior level courses to the practical nutritional needs within the population at advanced level courses, they guided me to explore thoroughly the field of public health nutrition. It also provided me with plenty of hands-on experiences, ranging from laboratory sessions that investigate the effect of nutrition on our health to food making and quality testing. Moreover, this Major has enhanced my critical thinking, communication skills and ability to collaborate as a team, which is essential in the workplace.’

Chan Ho Ting Tiffannie

Chan Ho Ting Tiffannie

BSc Graduate (Major in Food & Nutritional Science)

 

'The Food and Nutritional Science Major has provided me with a comprehensive understanding of human nutrition and food security, essential for shaping my career pathway. Academic knowledge was imparted through diverse activities orchestrated by the teaching team. Beyond traditional lectures, interactive laboratory sessions allowed students to explore diverse topics, including food chemistry. This helped me acquire technical skills and enhanced my communication and presentation abilities—both vital in the workplace. Through collaborative group presentations and debates, I developed confidence in public speaking and learned to articulate my ideas logically.'

 

(Video) Introduction of the Major