Enquiry for Course Details
BIOL4205 Food technology (6 credits) Academic Year 2025
Offering Department Biological Sciences Quota 30
Course Co-ordinator Dr S K S Leung, Biological Sciences < lks612@hku.hk >
Teachers Involved (Dr S K S Leung,School of Biological Sciences)
Course Objectives To equip students with advanced knowledge and practical skills in applied food preservation techniques. The course will also encompass packaging and marketing strategies for food products, ensuring students gain a comprehensive understanding of the food industry. Through hands-on experience with various food preservation methods, students will be able to develop innovative and sustainable food products.
Course Contents & Topics Applied Food Preservation is a multidisciplinary course that combines applied physical sciences with knowledge of product properties and requirements. This course aims to provide students with the technical knowledge and practical skills required to implement cost-effective production and preservation of food products and services. Throughout the course, We will discuss the basic technological principles and applications of methods in food preservation including those for high and low temperature processing, chemical preservation and fermentation. Marketing aspect of food products will be discussed. Students will gain practical experience in various food preservation techniques, enabling them to develop a comprehensive understanding of their applications in the food industry. By the end of the course, students will be well-equipped to create innovative food products using the knowledge and skills acquired in both practical and lectures.
Course Learning Outcomes
On successful completion of this course, students should be able to:

CLO 1 understand the science of food preservation and its application in the food industry
CLO 2 be able to apply their knowledge and practical skills to process and develop food products with the inclusion of marketing prospects
CLO 3 demonstrate in-depth understanding of selected methods and problems in food processing and preservation
Pre-requisites
(and Co-requisites and
Impermissible combinations)		 Pass in BIOL3203
Course Status with Related Major/Minor /Professional Core 2025 Major in Food & Nutritional Science ( Disciplinary Elective )
2025 Minor in Food & Nutritional Science ( Disciplinary Elective )
2024 Major in Food & Nutritional Science ( Disciplinary Elective )
2024 Minor in Food & Nutritional Science ( Disciplinary Elective )
2023 Major in Food & Nutritional Science ( Disciplinary Elective )
2023 Minor in Food & Nutritional Science ( Disciplinary Elective )
2022 Major in Food & Nutritional Science ( Disciplinary Elective )
2022 Minor in Food & Nutritional 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 Food & Nutritional Science < PLO 1,2,3,4,5,6 >
2024 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
2023 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
2022 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
2021 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
Offer in 2025 - 2026 Y        2nd 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 evidence of analytical and critical abilities of the changes that take place in variety of food during preparation, processing and storage. Identifies and uses advanced techniques and equipment for a variety of food-specific purposes. Demonstrates advance skills in designing, producing and evaluating solutions of excellent quality for specific food purposes. Critically use lab skills and techniques and analysis of data and results to draw appropriate and insightful conclusions.
B Demonstrate substantial grasp of the subject matter covered. Show evidence of analytical and critical abilities of the changes that take place in variety of food during preparation, processing and storage. Identifies and uses techniques and equipment for a variety of food-specific purposes. Demonstrates high-level skills in designing, producing and evaluating solutions of high quality for specific food purposes. Use lab skills and techniques and analysis of data and results to draw generally appropriate conclusions.
C Demonstrate general but incomplete grasp of the subject matter covered. Show adequate evidence of analytical and critical abilities and logical thinking of the changes that take place in variety of food during preparation, processing and storage. Identifies and uses appropriate techniques and equipment for a variety of food-specific purposes. Demonstrates adequate skills in designing, producing and evaluating solutions of sound quality for specific food purposes. Use lab skills and techniques and analysis of data and results to draw moderately appropriate conclusions.
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 of the changes that take place in variety of food during preparation, processing and storage. Identifies and uses basic techniques and equipment for a variety of food-specific purposes. Demonstrates basic skills in designing, producing and evaluating solutions for specific food purposes. Use lab skills and techniques and analysis of data and results to draw appropriate conclusions occasionally.
Fail Demonstrate little or no grasp, with retention of little relevant information, of the subject matter covered. Show lack of coherent and logical thinking of he changes that take place in variety of food during preparation, processing and storage. Identifies with guidance factors and uses some appropriate techniques and equipment for a limited range of food-specific purposes. With guidance, demonstrates limited skills in designing, producing and evaluating solutions for specific food purposes. Use lab skills and techniques and analysis of data and results ineffectively, leading generally to inappropriate and usually erroneous conclusions.
Communication-intensive Course N
Course Type Lecture with laboratory component course
Course Teaching
& Learning Activities
Activities Details No. of Hours
Laboratory laboratory/field trip/seminar 24.0
Lectures 24.0
Tutorials 6.0
Reading / Self study 100.0
Assessment Methods
and Weighting
Methods Details Weighting in final
course grade (%)		 Assessment Methods
to CLO Mapping
Assignments 30.0 1,2,3
Laboratory reports 40.0 1,2,3
Test 30.0 1,2,3
Required/recommended reading
and online materials		 Food Processing Technology-Principles & Practice 3rd Ed P.J. Fellows
Unit Operations in Food Processing - 2nd ed. R.L. Earle
Course Website http://moodle.hku.hk/
Additional Course Information This course will be offered subject to a minimum enrollment number and availability of teachers.


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