Enquiry for Science Major/Minor/Programme Requirements
BIOL1201 Introduction to food and nutrition (6 credits) Academic Year 2026
Offering Department Biological Sciences Quota 133
Course Co-ordinator Dr L Zhang, Biological Sciences < lzhang17@hku.hk >
Teachers Involved (Dr L Zhang,School of Biological Sciences)
(Prof J C Y Lee,School of Biological Sciences)
Course Objectives To enable student to appreciate the multidisciplinary nature in the study of Food and Nutrition. From the farmer's field to the dinner table, a basic understanding of the general properties of food in production, processing, storage and safety, as well as food security will be covered. Basic macro- and micronutrients from these food and its absorption, distribution, metabolism, and excretion will allow students to understand the function of these nutrients in the human body.

This is an independent course which can be taken by students from various disciplines. It also prepares students for further studies in Food and Nutritional Science.
Course Contents & Topics Topics will include food composition and functional properties of major nutrients; food additives; food hygiene, safety and regulation; food security; healthy eating-concepts and practice; essential nutrients; diet and disease relationship.
Course Learning Outcomes
On successful completion of this course, students should be able to:

CLO 1 understand the key components of food and be able to discuss their functional properties
CLO 2 understand the significance of food safety and be able to identify sources of contamination
CLO 3 understand the concept of a balanced diet
CLO 4 critically assess health problems associate with malnutrition
Pre-requisites
(and Co-requisites and
Impermissible combinations)		 NIL
Course Status with Related Major/Minor /Professional Core 2026 Major in Food & Nutritional Science ( Core/Compulsory )
2026 Minor in Food & Nutritional Science ( Disciplinary Elective )
2025 Major in Food & Nutritional Science ( Core/Compulsory )
2025 Minor in Food & Nutritional Science ( Disciplinary Elective )
2024 Major in Food & Nutritional Science ( Core/Compulsory )
2024 Minor in Food & Nutritional Science ( Disciplinary Elective )
2023 Major in Food & Nutritional Science ( Core/Compulsory )
2023 Minor in Food & Nutritional Science ( Disciplinary Elective )
2022 Major in Food & Nutritional Science ( Core/Compulsory )
2022 Minor in Food & Nutritional Science ( Disciplinary Elective )
Course to PLO Mapping 2026 Major in Food & Nutritional Science < PLO 1,2,3 >
2025 Major in Food & Nutritional Science < PLO 1,2,3 >
2024 Major in Food & Nutritional Science < PLO 1,2,3 >
2023 Major in Food & Nutritional Science < PLO 1,2,3 >
2022 Major in Food & Nutritional Science < PLO 1,2,3 >
Offer in 2026 - 2027 Y        1st sem    Examination No Exam     
Offer in 2027 - 2028 Y
Course Grade A+ to F
Grade Descriptors
A Demonstrate thorough grasp of the subject matter covered. Show exceptional ability to articulate concepts and integrate knowledge. Demonstrate highly effective organization / writing skills.
B Demonstrate substantial grasp of the subject matter covered. Show full capacity to use the appropriate concepts and assimilate the materials to solve problems. Demonstrate effective organization / writing skills.
C Demonstrate general but incomplete grasp of the subject matter covered. Show ability to apply concepts to solve simple problems. Demonstrate adequate organization / writing skills.
D Demonstrate partial but limited grasp, with retention of some relevant information, of the subject matter covered. Misunderstanding of the materials is not uncommon. Ability to apply concepts and solve simple problems is limited. Demonstrate basic organization / writing skills.
Fail Demonstrate little or no grasp, with retention of little relevant information, of the subject matter covered. Fail to understand concepts and show minimal competence in problem solving. Demonstrate poor organization and writing skills.
Communication-intensive Course N
Course Type Lecture-based course
Course Teaching
& Learning Activities
Activities Details No. of Hours
Lectures 36.0
Tutorials student-centered learning 12.0
Reading / Self study 100.0
Assessment Methods
and Weighting
Methods Details Weighting in final
course grade (%)		 Assessment Methods
to CLO Mapping
Assignments 15.0 3,4
Presentation 30.0 1,3,4
Test Quiz 1 (30%); Quiz 2 (25%) 55.0 1,2,3,4
Required/recommended reading
and online materials		 Fennema's Food Chemistry, Fifth Edition, CRC Press (2017)
Essentials of Human Nutrition, Fifth Edition, Oxford(2017)
Brown A. Understanding Food: Principles and Preparation. Wadsworth, Cengage Learning, 2011
Hotchkiss J.H. & Porter N.N. Food Science. Chapman & Hall, 1995
Course Website http://moodle.hku.hk/
Additional Course Information


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