This programme equips students with the essential skills and knowledge to pursue careers in the food, nutrition, and catering industries or to articulate into related degree programmes. Topics that will be covered include the fundamentals of the human body, the biochemical basis of nutrition, the nutritional requirements of individuals, and the science and technology of food. The curriculum is divided into two specialised themes: Food and Nutritional Sciences and Food Science and Safety.

For students choosing the Food and Nutritional Sciences Theme, the focus is on the relationship between diet and human health. Students learn to evaluate nutritional requirements across different life stages, conduct nutrition assessments, and plan balanced menus. Those opting for the Food Science and Safety Theme receive thorough training in food microbiology, food chemistry, and analysis. This theme emphasises the technical and safety aspects of food production.

In addition to dedicated and experienced lecturers, some specialism courses are taught by industry professionals, dietitians, and nutritionists. Students could gain practical and up-to-date insights.

To enhance the learning experience, the programme offers hands-on practical sessions in well-equipped nutrition and science laboratories, allowing students to apply theoretical concepts to real-world settings. The curriculum is further enriched by site visits to local health institutions and food companies. These experiences help students gain industry insights, develop professional networks, and understand the practical applications of their knowledge in social and academic contexts.

On completion of the programme, students should be able to:

 

ILO1. communicate ideas in a manner appropriate to the circumstance using English and Chinese languages (oral and written) in social and academic contexts; 

ILO2. use information technology and/or quantitative/numerical skills to manage information and solve daily life problems;

ILO3. analyse and integrate fundamental concepts and ideas across a broad range of core curriculum subjects and describe their relevance to human experiences; 

 

 

For Food and Nutritional Sciences Theme:

ILO9. apply the knowledge of nutrition and related sciences and their applications to human health; 

ILO10. integrate the knowledge of nutrition and food science to prepare healthy and balanced meals;

ILO11. interpret the basics of food chemistry and production techniques, and apply them in a practical setting; 

ILO12. identify the major microorganisms and other substances in foods and work effectively in food laboratories; 

ILO13. apply the scientific principles of food processing and analyse the safety aspects of raw materials and food products in relation to human health. 

 

Graduates are eligible to apply for admission to Bachelor’s degree programmes in Food and Nutritional Science, Food Safety and Technology, Nursing or health-related disciplines at both local and overseas universities.  

 

Below are some examples*:

 

BSc (Major in Food and Nutritional Science)
Bachelor of Science 
Bachelor of Nursing

The Chinese University of Hong Kong

Bachelor of Nursing
Bachelor of Science
BSc Biochemistry
BSc Community Health Practice
BSc Natural Science
BSc Public Health

 

Graduates are eligible to apply for admission to the top-up degree programme offered locally by HKU SPACE International College in collaboration with:

 

BSc (Hons) Food and Nutrition

 

Upon graduation, students have various options available to them. They can choose to enter the food or nutrition industries. Potential career paths include roles such as nutrition assistants, working in the health promotion field and food quality officers. 

 

In addition to the minimum entrance requirements, applicants are also required to have obtained Level 2 or above in one of the following HKDSE subjects: Biology, Chemistry, Physics, Combined Science, Integrated Science or Technology and Living (Food Science and Technology), or equivalent.