Course List
CHEM2033 Analytical Chemistry
分析化学
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.
Check DetailsFOOD2003 Introduction to Food Science
食品科学概论
This course provides students with an overview of the scientific principles and current status of technology related to food and food products. The contents will include an overview of food components, food additives, diet, food safety and health.
Check DetailsFOOD2013 Food Chemistry
食品化学
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.
Check DetailsFOOD3003 Food Analysis
食品分析
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.
Check DetailsFOOD3013 Nutrition
营养学
The way in which nutrients are taken and metabolised is essential for a balanced or healthy diet and the maintenance of optimal fitness. In this course, scientific knowledge and interpretation on nutrition and metabolism are expounded on to enable students to understand and evaluate advances in nutrition and health sciences. This course provides students in some detail, the structure and function of nutrients, the outline of the relationship between food intake and energy expenditure, understanding of the factors that influence people’s choice of foods, the various metabolic pathways in nutrient metabolism and how they are regulated and integrated, the scientific evidences of proper nutrition to better health and extended longevity.
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 DetailsFOOD3033 Chemical and Food Analysis Laboratory
化学与食品分析实验
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.
Check DetailsFOOD3053 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 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 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 DetailsFOOD4004 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.
Check DetailsBIOL2073 Physiology
生理学
This course is designed to provide students with an understanding of the function and regulation of the human body and physiological integration of the organ systems to maintain homeostasis. Course content will include neural and hormonal homeostatic control mechanisms, as well as study of the musculoskeletal, circulatory, respiratory, digestive, urinary, immune, reproductive, and endocrine systems.
Check DetailsFOOD3043 Life Cycle Nutrition
生命周期营养学
This course provides students with the outline of the major physiological changes, nutritional needs and nutrition-related issues throughout the life cycle. It enables the students to apply basic principles of nutrition to nutrition-related problems that would occur in different stages of life cycle, and help them to describe possible interventions in different nutrition related problems throughout the life cycle.
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 DetailsFOOD4005 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.
Check Details