|Duration of Study|
Entry to Year 1: 4 Years
Entry to Year 3: 2 Years
|Mode of Study|
|Offering Campus(es) / Venue(s)|
(Core modules would be conducted at THEi (Tsing Yi) and some General Education (GE) modules at other campuses.)
Year 1: 20
Year 3: 30
|Average Result of Admitted Students in 2020 (Note 1)|
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*.
*Upon completion of the Diploma of Vocational Baccalaureate (DVB) Programmes, students can progress to degree programmes in VTC, subject to their BTEC and IGCSE results.
Entrance Requirements for Year 3:
Higher Diploma OR equivalent qualifications in a relevant area of study.
The Programme aims to equip graduates with both theoretical knowledge and practical skills in food science and safety, including food chemistry, nutritional science, food microbiology, food sensory and evaluation, food engineering and quality control and food safety management. A broad spectrum of these modules are designed to well facilitate students competency to perform effectively in the food, nutrition and catering industries as well as to solve the technical problematic issues related to the field of food science and safety. It will also provide students with generic management skills, work integrated learning either in local or overseas food and related industries for strengthening their employability in the competitive community.
Graduates can pursue career in the government departments or food and nutrition-related trade businesses. Careers include food development research, quality assurance and testing, food law enforcement and global food chain supply and tracing. They can accumulate experience and be promoted to management, such as food processing plant managers, hygiene managers of International chain hotels, and other managerial positions.
Graduates are able to articulate the post-graduate degree programmes in field of Food Science and Technology, Food & Nutritional Science and Food Engineering in local and overseas universities.
The programme is accredited by the Hong Kong Council for Accreditation of Academic and Vocational Qualifications (HKCAAVQ) and is recognised by the Qualifications Framework (QF). This programme has been also approved by the Food and Environmental Hygiene Department (FEHD) of the Hong Kong Government. Successful completion of this course graduates, their qualification have been covered and exempted from the examination to obtain the registration of the Hygiene Manager under the scheme of Hygiene Manager and Hygiene Supervisor, FEHD. Graduates are entitled to apply for membership of the Hong Kong Food Professional Association, Hong Kong Food Hygiene Administrators Association, International Food Safety Association, Hong Kong Food Science and Technology and Institute of Food Technologists, USA. 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).