FST Course List
FOOD3053 Food Materials Science
食材科学
This course intends to familiarise students with the basics about food materials and also to introduce students to the basic principles of food processing and preservation so that students can comprehend the scope and complexity of food materials and be able to communicate effectively with specialists in food manufacturing industry. This course provides students with the fundamentals of food materials, techniques in food material handling, structuring operation, the compositional standards of food products, and the basic principles relevant to polyphasic food systems.
Check DetailsBIOL2033 Food Microbiology
食品微生物学
This course is for the Food Science and Technology Programme. This course covers the basic principles of microbiology as well as some aspects of applied microbiology. The learning materials will include microbial morphology, taxonomy and cultivation, and the roles of microorganisms in the ecosystem, pollution control process, disease and the use of microbiology in food. The objectives of this course are to stimulate the awareness of the vast diversity of microbes in the environment and provide students a background for more advanced courses.
Check DetailsFOOD4113 Food Microbiology and Food Safety Laboratory
食品微生物和食品安全实验
In addition to the trainings in BIOL2013 General Biology and Chemistry Laboratory and FOOD3073 Food Science Laboratory, this course provides on-hand experience in traditional and modern biotechnological methods used in food science, especially for food safety purpose. Students will learn to perform experimental techniques for manipulating microorganisms. Methods used to detect toxicants in modify food and food products are also introduced.
Check DetailsFOOD4123 Food Packaging
食品包装
This course covers the important aspects of packaging technology and packaging materials. Packaging materials and their effects and interactions with the packed foods and the environment will be discussed, the important methods for the packaging of fresh and processed foods will be emphasised, and the food safety standards related to food packaging will be introduced.
Check DetailsFOOD3063 Food Process Engineering
食品加工工程
This course intends to provide students with a basic knowledge about food processing systems and their engineering principles relevant to the food industry, so that students can comprehend the scope and complexity of food engineering and food processing systems, and are able to work and communicate effectively with specialists in the area.
Check DetailsFOOD4063 Food Product Development
食品产品开发
This is an integrated course with practical approach that introduces students to the fundamentals of food product development. The application of food science in developing new and improving existing food products that meet the changing consumer preferences will be emphasised. The need for new product launches to remain competitive for food manufacturers and the product development process from concept to marketplace that is responsive to the societal needs will be discussed. An overview of new food product trends, raw materials and technology will be presented. Students will also be afforded the opportunity to hands-on practices in food formulation to enrich and enhance their understanding in the principle of new food product design and development.
Check DetailsFOOD4003 Food Safety and Quality Management System
食品安全和质量管理体系
This course covers topics related to food safety, food standards, food plant and food retail sanitation, food and health related advertisement, regulations and laws etc. Emphasis will be placed on explaining and outlining the legal rules involved in the production, manufacturing, processing and trading of food products, consumer protection regulations and the proper labelling of food products. This course provides students with the knowledge to collate objective and scientific data to provide law-makers to draft regulations, legislation and laws dealing with consumer protection, composition of food, prevention of harmful effects of food and controlling food safety; the basic legal requirements and the methods of food safety control that are of importance and use to food producers, manufacturers, retailers and government and to develop international trade harmony and standards.
Check DetailsFOOD3073 Food Science Laboratory
食品科学实验
This is a laboratory-based course. The purpose is to introduce students to some basic food science experiments, skills and practices, and allow them to have some hands-on experience in the basic techniques of experimental, analytical and practical procedures in food chemical analysis, nutrient analysis and the handling of food. This course provides students with some practical and basic experiences in food chemistry and analysis of food and nutrients, some hands-on experience in the making of food and food analytical techniques, introduction of some commonly used food chemical analytical instruments, procedures and practices.
Check DetailsFOOD3023 Food Toxicology
食品毒理学
Toxic dietary components, microbial toxins and food pathogens are the predominant causes of morbidity and mortality associated with foods. In this course the hazardous substances associated with food in general will be outlined and their effects on food reviewed. The beneficial use of micro-organisms will also be considered. This course provides students with some basic coverage of the principles of toxicology relevant to food science and nutrition, information on microbial use and hazards associated with food, awareness of food contaminants, such as pesticides, antibiotic residues etc.
Check DetailsFOOD4053 Food Waste Management
食品废料管理
This course focuses on an in-depth analysis of waste created by the food industry and consumers. The importance for reducing the production of food waste to conserve natural resources and the need to use modern technology and environmental means to control food-derived pollution will be emphasised. This course allows students to understand the problems associated with food waste and pollution; and informs students the modern methods to reduce food waste and how to counter food waste pollution.
Check DetailsECON3053 Foundations of Chinese Economy
中国经济概论
This course aims to introduce students with the basic features of the Chinese economic system and its performance since 1949, with emphasis on its post-1978 reform period. The institutional reforms in various sectors and the gradual open-up of the economy will be analysed in detail. After taking this course, the students are expected to understand why China was successful in maintaining a high economic growth in the past two decades and what challenges it will be facing in the future.
Check DetailsFOOD4073 Fruit and Vegetable Science
水果与蔬菜科学
This course outlines the science of fruits and vegetables and their products. The importance of fruits and vegetables to a healthy, contemporary diet is emphasised. The production, post-harvest physiology and quality deterioration of fruits and vegetables will also be discussed.
Check DetailsFOOD4023 Functional Foods
功能食品
This course explores nutritional enhancement with respect to foods or dietary components that provide health benefits beyond basic nutrition or deliver specific physiological benefits to health and/or reduce the risk of diseases. Categories and examples of functional foods, the scientific basis to support claims for functional components and the link between functional foods with balanced diet and diseases will be explored. Continuous consumer demands and the response of the food industry will be analysed and discussed. This course provides students with the concept, scope and chemistry of functional foods; the highlight of functional foods in the food industry; and the impact on the development of new functional food products.
Check DetailsBIOL2003 General Biology
生物学
This course is for the Food Science and Technology Programme. This course provides the student with a solid foundation in the principles of biology, from molecular biology to cells to the diversity of life. Topics include the structure and function of representative organisms, and their diversity. Latest advances in biology are incorporated into the course. There is also an overview of the scientific process/method, and examples are reviewed to show how the process works.
Check DetailsBIOL2013 General Biology and Chemistry Laboratory
生物和化学实验
Experiments relevant to General Biology and General Chemistry are conducted to illustrate and consolidate students’ understanding of the fundamental concepts and basic principles of the subject. Solid training in basic laboratory techniques in Biology and Chemistry is provided through a series of well-chosen experiments. Students are provided with a solid training in basic laboratory techniques, practical skills, lab safety knowledge, and writing skills of lab report necessary for more advanced laboratory courses and project work.
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