Objectives:
The Major in Food and Nutritional Science aims to offer an exciting, dynamic, and challenging environment to prepare the students for career opportunities in food and nutritional science. The goals of the programme are to provide the students with: (a) critical knowledge and understanding of the theoretical and practical aspects of food science and technology, and nutrition and their relationship to human health; (b) critical knowledge and understanding on the relationship between food and a wide range of social, legal, technological and environmental factors; (c) a curriculum meeting the requirements for higher degree in MPhil and PhD and or the taught Master of Science degrees in the field of Food industry: Management and Marketing, Food Safety and Toxicology and the postgraduate diploma in dietetics.
The mission is to provide a progressive and effective programme that integrates theoretical and experiential learning to better prepare students for the challenges of the workplace. Throughout the curriculum, there is consistent emphasis on experiential learning through laboratory studies, internship training, research-based learning, debate and presentations, which are designed to enhance students' critical thinking, communication and collaboration, tackling of ill-defined problems, development of individual learning objectives and self-evaluation of performance. Internship experiences can be gained in medical centers, schools, industries, government and community setting. Students graduated from this programme are prepared for diverse careers in the food industry, government or private-sector food and nutrition agencies, and scientific research laboratories, health-care and fitness facilities, hospitals, nutrition edition and communication enterprises.
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Learning Outcomes:
By the end of this programme, students should be able to:
| PLO 1 : |
understand the science underpinning food and nutrition as applied to diet and health, and to commercial food production
(by means of coursework, tutorial classes and laboratory-based learning in the curriculum) |
| PLO 2 : |
analyze controversial food related issues such as GM foods, nutritional labeling and food security
(by means of coursework, tutorial classes and laboratory-based learning in the curriculum) |
| PLO 3 : |
understand ethical perspectives and practice in all areas of food product development, food safety and public health nutrition, and appreciate and identify the need for ethical standards and professional codes of conduct
(by means of coursework, tutorial classes and laboratory-based learning in the curriculum) |
| PLO 4 : |
apply and disseminate scientific knowledge obtained from food, nutrition and related biosciences for the understanding of the influences of nutrition in health and disease, using a range of formats and approaches
(by means of coursework, tutorial classes and laboratory-based learning in the curriculum) |
| PLO 5 : |
apply independent thinking and the principles of scientific enquiry to conduct a small research project to test a food- and/or nutrition-related hypothesis
(by means of coursework, tutorial classes, laboratory-based and project-based learning in the curriculum) |
| PLO 6 : |
demonstrate communication and teamwork skills necessary to working in a multi-disciplinary environment
(by means of coursework and group-project learning in the curriculum) |
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Notes:
1. BIOL4210 and BIOL4922 are mutually exclusive.
2. Double-counting of courses up to a maximum of 24 credits is permissible when a student with a science major opts to undertake a second major in science. The double-counted courses must include SCNC1111 and SCNC1112. Additional credits to be double-counted must be for courses required ('disciplinary core') by both majors. For cases with 24 or less double-counted credits, the student must make up an equivalent number of credits by taking other courses offered by any Faculty.
3. If more than 24 credits (including SCNC1111 & SCNC1112) are listed as required courses ("disciplinary core") in both the first and second majors undertaken by a student, the student must make up the number of credits above the 24 permissible by taking replacement course(s) (disciplinary electives) in the second major. Double counting of credits is not permissible for major-minor or double-minors combinations. For details, please refer to "Students taking double Majors, Major-Minor or double Minors with overlapping course requirements" in the BSc syllabuses.
4. Students are not required to take Capstone if this Science major is taken as a second major on the condition that the capstone experience in the first major requires the integration or application of knowledge from both major disciplines. If this is approved, a 6-credit advanced level course (disciplinary electives) in the second major must be taken to fulfill the credit requirement of the capstone experience.
5. Capstone requirement for BEd&BSc degree students is different. Students are required to take an additional 6-credit advanced level course (disciplinary electives) in the major to replace the capstone requirement of this Major. Students should consult the Faculty of Education for details.
6. Students who wish to specialize in a certain area may choose to emphasize selection of courses from the following lists:
(a) Food Science and Technology: BIOL3608; BIOL3207; BIOL3208 or BIOL3218; BIOL3209; BIOL3210 or BIOL4208; BIOL3216; BIOL4205; BIOL4207 or BIOL4208; BIOL4209; BIOL4210 or BIOL4922; BIOL4411; BIOL4913.
(b) Nutrition and Health Science: BIOL3204; BIOL3205; BIOL3206; BIOL3207; BIOL3208 or BIOL3218; BIOL3211; BIOL3215; BIOL3217; BIOL3606; BIOL4201; BIOL4202.
7. Students who may wish to pursue postgraduate study in dietetics are strongly advised to consult their academic and course selection advisors regarding additional courses in Physiology and Biochemistry.
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