FST Course List

CHEM2033 Analytical Chemistry


This course introduces students to the basic techniques and instrumentation in modern chemical analysis relevant to food science. It provides a suitable analytical chemistry background for students in food science to pursue other more advanced courses. The topics discussed include (i) steps in an analytical process; (ii) extraction techniques; (iii) evaluation of results: errors, statistical treatment, calibration curves; (iv) classical analytical methods: gravimetric analysis; (v) atomic and molecular spectrometry; (vi) mass spectrometry; and (vii) chromatographic techniques.

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GCVM1013 Applied Ethics in Science and Technology


This course begins with a brief introduction to ethical theories and principles focusing on some of the issues that are at once universal and timeless. Through discussion, debates, and studying particular cases (from personal stories, newspapers, magazines and films etc.), it is hoped that students will be able to reflect critically on real life issues and make their own decisions. Ethical issues in selected fields according to the students’ majors will be chosen and students will be encouraged to apply the theories they learn.

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BIOL2063 Biochemistry


This course introduces the basic principles of biochemistry and molecular biology, emphasizing broad understanding of chemical events in living systems in terms of metabolism, structure-function relationships of biologically important molecules with detailed analysis of the structures, properties; functions of proteins, carbohydrates, and lipids; introduction to carbohydrate, lipid and protein metabolisms.

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FOOD3033 Chemical and Food Analysis Laboratory


The practical sessions consist of experiments and techniques commonly used in chemical and food analysis. Students will be given hands-on experience in chemical analysis and food analysis. Various types of instruments and equipment used in chemical and food analysis will be demonstrated. This course provides students with the basic principles and techniques for sampling and sample treatment; training in analytical techniques, including physical, chemical and biological techniques, for food investigations; hands-on experience in management techniques for conducting and evaluating a project on food analysis; practical experience in treatment methods for removal of environmental contaminants related to the production and processing of food.

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GCCH1013 Chinese Thought through the Ages


(1) introduce important thought that have produced extremely important and significant impact on Chinese social development from past to present; (2) make a connection with contemporary social status by selecting a number of philosophical issues such as harmony, homogeneity/heterogeneity, conflict and unity, diversity and sustainability etc.; (3) analyse how ‘the past affects the present’, and how Chinese traditional thought has influenced the development and evolvement of contemporary Chinese society; and (4) help the students to have a better understanding of Chinese thought through different historical periods and to strengthen their sense of identity.

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GCLA1903 English I

大学英文 I

The course involves instruction of English as both an academic subject and a foreign/second language. The course focuses on fundamental language skills that are related to reading, writing, listening, and speaking. It is also designed to enable students to study their major courses more effectively by focusing on the basic language and thinking skills of academic reading and writing.

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GCLA1913 English II

大学英文 II

Course objectives are aimed at further developing and improving the four language skills of reading, writing, speaking and listening to a level appropriate for university study. This course builds on the skills taught in English I by taking the sentence writing skills from that course and developing them into academic style paragraphs using different patterns of organisation. The course will broaden student awareness of reading for academic purpose by instructing how to interpret different textual styles.

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GCLA1923 English III

大学英文 III

The course involves a careful instruction of English as both an academic subject and a second language. Students will be able to respond to and convey ideas in areas of speaking, listening, reading, and writing. Speaking will focus on articulation and target language. Patterns of organization will be stressed in speaking and writing. Specific grammar and vocabulary will be addressed within essays. Reading and listening material will be accessed primarily from electronic resources and the library in order to facilitate comprehension of academic sources.

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GCLA1933 English IV

大学英文 IV

This course prepares students for communicating in an academic environment. Major topics of this course include research activities which will enable students to find appropriate academic sources about the topics being studied and use references to support their writing. Public speaking skills will be introduced to enhance their spoken language. Reading and listening material will be accessed primarily from electronic resources and the library in order to further academic research skills and avoid plagiarism.

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FOOD4004 Final Year Project I (FOOD)

毕业论文 I

A semester individual project on a topic related to the field of food science utilizing skills and knowledge acquired in this programme. Each student has to perform a literature review or a research project and write a dissertation of about 5,000 words. This course enables students to go through an independent learning experience; and gives students a chance to develop skills, including the use of on-line and off-line materials, the logical development of scientific arguments, thesis writing skills, presentation techniques and time management.

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FOOD4005 Final Year Project II (FOOD)

毕业论文 II

This course allows students to carry out more in-depth research for their Final Year Project. Students interested to enrol in this course need to achieve grade B or above in FOOD4004 and obtain permission from the Program Director. They should register the Final Year Project II as a free elective during the online course selection.

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FIN2003 Financial Management


The objective of this course is to enable students to (1) understand the fundamental concepts in finance; (2) assess alternative investment possibilities; and (3) evaluate different sources of financing projects.

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FOOD3003 Food Analysis


This course intends to introduce students to the key concepts in professional food analysis in an industrial context, so that students can discuss the choice of analytical methods specific to a product and be able to interpret and analyse results. This course provides students with the concept and scope of food analysis, the basic principles and applications of major analytical techniques, and the steps involved in the analysis of food components.

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FOOD4043 Food Biotechnology


This course reviews traditional and current biotechnological applications and developments. Topics include traditional food biotechnology (such as western and oriental fermentation technology) and modern biotechnology (such as genetically engineered foods).

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FOOD2013 Food Chemistry


This course is designed to provide students with basic understanding of the chemistry of major and minor components in food systems, so that students can describe the relationship of these components to food stability in terms of degradative reactions and processing.

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