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Faculty of Science and Technology
Self-financed Programmes

Bachelor of Science (Honours) in Food Science and Safety

Programme code ST125202

The following section presents the programme information offered in September 2019. Information of programmes to be offered in academic year 2020/21 will be announced in late November 2019.
Duration of Study
Entry to Year 1: 4 Years
Entry to Year 3: 2 Years
Mode of Study
Full-time
Offering Campus(es) / Venue(s)
THEi

(Core modules would be conducted at THEi (Tsing Yi) and some General Education (GE) modules at other campuses.)

Entrance Requirements
Entrance Requirements for Year 1:
Level 3 or above in the HKDSE English Language and Chinese Language; AND Level 2 or above in the HKDSE Mathematics, Liberal Studies and one Elective Subject; OR Equivalent.
Remarks :
  1. A "Grade D or E" and a "Grade C or above" in an HKDSE Other Language subject (Category C subjects) are regarded as equivalent to an HKDSE subject at "Level 2" and "Level 3" respectively, and one Other Language subject can be counted for admission purpose.
  2. An "Attained", "Attained with Distinction (I)" and "Attained with Distinction (II)" in an HKDSE Applied Learning (ApL) subject (Category B subjects) are regarded as equivalent to an HKDSE subject at "Level 2", "Level 3" and "Level 4" respectively, and a maximum of two ApL subjects (excluding ApL(C)) can be counted for admission purpose. Only the results of relevant ApL subjects will be considered in the application for Degree programmes. Relevant ApL subjects include: Food and Beverage Operations, Western Cuisine.
  3. Applicants may be required to attend an interview.

Entrance Requirements for Year 3:
Higher Diploma OR equivalent qualifications in a relevant area of study.
Remarks:
  1. Additional core modules may be required (with fee charged) for sub-degree graduates according to the educational background of individuals.
  2. All applicants are screened and selected by an Admission and Interview Panel. All interviews are conducted in English.
  3. For enquiry please contact Faculty of Science and Technology (Telephone No: 2176 1505).
Programme Aims
This programme aims to equip graduates with both theoretical knowledge and practical skills in food science and safety (such as food chemistry, nutritional science, microbiology, food engineering, food safety management) that can work in the food-related industry and promote food safety in society.  These could help them to perform effectively in the food, nutrition and catering industries and solve problems related to food science and safety.  It will also provide students with generic management skills to function effectively as supervisors and managers as they progress in their careers.
Career Prospects
Graduates from the programme are capable of working in the food industry, nutrition-related companies and catering industry such as product development, quality assurance, research and technical support, health food products development.  They can work as a food safety consultant to guide the company towards world class standards for food safety and regulatory compliance.  They can also advance to managerial positions such as the manager of a food manufacturing plant and food hygiene manager in a hotel to oversee employees and operations during food processing.
Articulation
Graduates are able to articulate to Master’s programmes in food science and safety related disciplines such as Master in food industry: management and marketing as well as food safety and toxicology.
Professional Recognition
Graduates are eligible to apply for membership of the International Food Safety Association (IFSA) and Hong Kong Food Science and Technology Association.  They may also apply for the Certified Testing Professional (Food Testing) under the Professional Certification Scheme for Testing Personnel, administered by the Hong Kong Association for Testing, Inspection and Certification (HKTIC).
Notes
Students may be required to attend classes on other VTC campuses. VTC reserves the right to cancel any programme, revise programme content or change the offering institute(s) / campus(es) / class venue(s) if circumstances so warrant.