Course List
FOOD4013 Meat and Dairy Science
动物性食品与乳制品科学
This course outlines the science and technology of meat (beef) and dairy products. The importance of meat’s contribution to a healthy, contemporary diet is emphasised. Various other meat products (e.g. from pig, lamb and chicken) and their related processing techniques are also 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 DetailsFOOD4033 Grain and Cereal Science
谷类食品
This course outlines the basic properties of cereals and other grains used as food or other products. The importance of cereal grains in the food industry. The importance of cereal in human health and nutrition will also be stressed.
Check DetailsFOOD4043 Food Biotechnology
食品生物技术
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).
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 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 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 DetailsFOOD4083 Introduction to Human Pathophysiology and Pharmacology
基础病理生理学及药理学
This course is to present a compendium of human diseases relevant to the nutrition and health professional. Students will learn physiological and biochemical mechanisms of disease development, including the incidence and prevalence of diseases. The fundamental principles of pharmacology will be introduced and drugs used to treat diseases that affect various organs of the body will be examined.
Check DetailsFOOD4093 Nutrition and Disease Prevention
营养与疾病预防
This course helps students to appreciate and understand the close relationship between nutrition and chronic disease prevention. Students will gain the knowledge of the factors that contribute to the onset and progression of several chronic diseases, and the reasons of prescribing the various diets and nutritional regimen for preventing and improving these chronic diseases.
Check DetailsFOOD4103 Nutrition in Medical Therapy
营养医疗学
This course is to help students to understand and utilise the knowledge of nutritional care as adjunct therapy to medical, surgical and pharmacological therapy; to understand the common laboratory tests, interpretation of test data and collection of pertinent data for assessing nutritional needs of patients; to integrate medical biochemical, dietary and lifestyle information to plan medical nutrition therapy.
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 DetailsFOOD4133 Wine and Cheese Science
葡萄酒与奶酪科学
Wine and cheese are both made through fermentation; and are important in the western food culture. Sensory evaluation plays a key role in food quality assessment. The course intends to focus on the principles and techniques of wine and cheese production, the design and practices of food sensory experiments. In addition, this course provides students with multiple opportunities of sensory evaluation practices on a range of wine and cheese products.
Check DetailsFOOD4143 Nutrition in Practice
实用营养学
This course provides students with advanced concepts in nutrition and contemporary health issues, and let students be more knowledgeable about the application of nutrition into practice effectively, such as at individual levels, school, elderly cared homes. Key recommendations for the development of menu planning and menu assessment are covered.
Check DetailsACCT2003 Principles of Accounting I
会计学原理 I
The objective of this course is to provide students with a general understanding of basic accounting concepts, accounting cycle (bookkeeping), principles and their applications in some elementary financial accounting topics including cash; current assets and current liabilities; inventory and non-current assets.
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