Enquiry for Science Major/Minor/Programme Requirements
BIOL3217 Food, environment and health (6 credits) Academic Year 2025
Offering Department Biological Sciences Quota 45
Course Co-ordinator Prof J C Y Lee, Biological Sciences < jettylee@hku.hk >
Teachers Involved (Dr S K S Leung,School of Biological Sciences)
(Prof J C Y Lee,School of Biological Sciences)
Course Objectives A cross-disciplinary exploration of the environmental, socio-economic, public health and personal nutrition contexts of food systems. To focus on how our food choices influence the environment and how the environment impacts our diet. To examine the interactions among environment (e.g. pollution, soil and water quality, climate change), food resources (growth, production, consumption, processing, distribution and disposal) and health.
Course Contents & Topics The environment, human well-being and the functioning of society are highly influenced by food production and consumption. The food-environment-health nexus (FEHN) interrelates the agri-food system (AFS) and community health. Students will learn the agri-food system which is categorized into crops, livestock, forestry, fisheries, and aquaculture that focus on resource shortage and degradation, climate change, disease, exacerbating resource pressures and human suffering. The impact of current agricultural technology on plant health and animal feeds, sustainable and alternative food production, environment on food systems will also be explored. Notwithstanding xenobiotic effect on animal and human health, environmental influence on sensory decision, the aftermath of climate change and nutritional security of a community will be discussed. Evidence-based case examples through the navigation of alternative solutions to sustain the healthy development and Problem Based Learning (PBL) approach will be used with emphasis on 'real-life' cases connecting human nutrition, well-being and environmental health.
Course Learning Outcomes
On successful completion of this course, students should be able to:

CLO 1 understand multifactorial and interdisciplinary relations in sustainable environment and nutrition
CLO 2 understand different agri-food systems in Asia and worldwide
CLO 3 address today's national and global challenges in the environmental and food sectors
CLO 4 critically analyze global food-system issues
CLO 5 construct a personal philosophy and framework for alternative solutions to maintain food-environmenthealth nexus
Pre-requisites
(and Co-requisites and
Impermissible combinations)		 Pass in BIOL2101 or ENVS2001 or ENVS2002
Course Status with Related Major/Minor /Professional Core 2025 Major in Environmental Science ( Disciplinary Elective )
2025 Major in Food & Nutritional Science ( Disciplinary Elective )
2025 Minor in Food & Nutritional Science ( Disciplinary Elective )
2024 Major in Environmental Science ( Disciplinary Elective )
2024 Major in Food & Nutritional Science ( Disciplinary Elective )
2024 Minor in Food & Nutritional Science ( Disciplinary Elective )
2023 Major in Environmental Science ( Disciplinary Elective )
2023 Major in Food & Nutritional Science ( Disciplinary Elective )
2023 Minor in Food & Nutritional Science ( Disciplinary Elective )
2022 Major in Environmental Science ( Disciplinary Elective )
2022 Major in Food & Nutritional Science ( Disciplinary Elective )
2022 Minor in Food & Nutritional Science ( Disciplinary Elective )
2021 Major in Environmental Science ( Disciplinary Elective )
2021 Major in Food & Nutritional Science ( Disciplinary Elective )
2021 Minor in Food & Nutritional Science ( Disciplinary Elective )
Course to PLO Mapping 2025 Major in Environmental Science < PLO 3,4 >
2025 Major in Food & Nutritional Science < PLO 1,2,3,4,5 >
2024 Major in Environmental Science < PLO 3,4 >
2024 Major in Food & Nutritional Science < PLO 1,2,3,4,5 >
2023 Major in Environmental Science < PLO 3,4 >
2023 Major in Food & Nutritional Science < PLO 1,2,3,4,5 >
2022 Major in Environmental Science < PLO 3,4 >
2022 Major in Food & Nutritional Science < PLO 1,2,3,4,5 >
2021 Major in Environmental Science < PLO 3,4 >
2021 Major in Food & Nutritional Science < PLO 1,2,3,4,5 >
Offer in 2025 - 2026 Y        1st sem    Examination No Exam     
Offer in 2026 - 2027 Y
Course Grade A+ to F
Grade Descriptors
A Demonstrate thorough grasp of the subject matter covered. Show strong analytical and critical abilities and logical thinking, with evidence of creative ability and competence in professional-level problem solving. Critically use quality management skills and techniques and analysis of data and results to draw appropriate and insightful conclusions to real-world problems. Demonstrate highly effective team-based organizational and presentational skills.
B Demonstrate substantial grasp of the subject matter covered. Show evidence of analytical and critical abilities and logical thinking with some evidence of competence in professional-level problem solving. Use quality management skills and techniques and analysis of data and results to draw generally appropriate conclusions to real-world problems. Demonstrate effective team-based organizational and presentational skills
C Demonstrate general but incomplete grasp of the subject matter covered. Show some evidence of analytical and critical abilities and logical thinking with limited competence in professional-level problem solving. Use quality management skills and techniques and analysis of data and results to draw moderately appropriate but sometimes erroneous conclusions to real-world problems. Demonstrate moderately effective team-based organizational and presentational skills.
D Demonstrate partial but limited grasp, with retention of some relevant information, of the subject matter covered. Show some evidence of coherent and logical thinking, but lacking competence in professional-level problem solving. Use quality management skills and techniques and analysis of data and results to draw sometimes appropriate but often erroneous conclusions to real-world problems. Demonstrate team-based organizational and presentational skills of limited effectiveness.
Fail Demonstrate little or no grasp, with retention of little relevant information, of the subject matter covered. Show lack of coherent and logical thinking, and minimal competence in professional-level problem solving. Use quality management skills and techniques and analysis of data and results ineffectively, leading generally to inappropriate and usually erroneous conclusions to real-world problems. Demonstrate ineffectiveness team-based organizational and presentational skills.
Communication-intensive Course N
Course Type Lecture-based course
Course Teaching
& Learning Activities
Activities Details No. of Hours
Lectures 36.0
Project work 20.0
Tutorials 12.0
Reading / Self study 50.0
Assessment Methods
and Weighting
Methods Details Weighting in final
course grade (%)		 Assessment Methods
to CLO Mapping
Assignments Poster 30.0 1,2,3,4,5
Project reports Group work 30.0 1,2,4,5
Test case studies 40.0 1,2,3,4,5
Required/recommended reading
and online materials		 There is no course textbook. Most of the reading material will be provided on Moodle or distributed during lectures.
Course Website http://moodle.hku.hk
Additional Course Information This course will be offered subject to minimum enrollment number and availability of teachers.


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