Pre-requisite(s):
BIOL2003 GENERAL BIOLOGY

Course Description:
This course will build on the knowledge of cell structure and function gained in General Biology and extend students' knowledge of how eukaryotic cells work at the molecular level; provide an overview of cell structure and function at the molecular level, including the flow of information from genes to proteins, and regulation of cellular processes, signalling and proliferation in eukaryotic cells; and introduce some of the major ideas and experimental approaches in cell and molecular biology.

Pre-requisite(s):
CHEM2003 GENERAL CHEMISTRY

Course Description:
This course introduces students the concepts and basic principles of thermodynamics and kinetics, and a vision of matter-energy relationship in physical and chemical systems. It helps students to understand transformations at the molecular level and enables them to have a physicochemical approach to perform and analyze experiments.

Pre-requisite(s):
BIOL2003 GENERAL BIOLOGY

Course Description:
This course provides students with the outline of the major physiological changes, nutritional needs and nutrition-related issues throughout the life cycle. It enables the students to apply basic principles of nutrition to nutrition-related problems that would occur in different stages of life cycle, and help them to describe possible interventions in different nutrition related problems throughout the life cycle.

Pre-requisite(s): None 

Course Description:
This course introduces qualitative and quantitative research methods that provide students with a basic knowledge of reading and evaluating research and professional literature within food science area. The course gives students an introduction to research design, methods for data collection, assessment of data quality, and how research results can be presented and interpreted.

Pre-requisite(s):
FOOD3023 FOOD TOXICOLOGY

Course Description:
This course covers topics related to food safety, food standards, food plant and food retail sanitation, food and health related advertisement, regulations and laws etc. Emphasis will be placed on explaining and outlining the legal rules involved in the production, manufacturing, processing and trading of food products, consumer protection regulations and the proper labelling of food products. This course provides students with the knowledge to collate objective and scientific data to provide law-makers to draft regulations, legislation and laws dealing with consumer protection, composition of food, prevention of harmful effects of food and controlling food safety; the basic legal requirements and the methods of food safety control that are of importance and use to food producers, manufacturers, retailers and government and to develop international trade harmony and standards.

Pre-requisite(s):
Not less than Grade B of FOOD4004 FINAL YEAR PROJECT I (FOOD)

Course Description:
This course allows students to carry out more in-depth research for their Final Year Project. Students interested to enrol in this course need to achieve grade B or above in FOOD4004 and obtain permission from the Program Director. They should register the Final Year Project II as a major elective during the online course selection.

Pre-requisite(s): None 

Course Description:
This course outlines the science and technology of meat (beef) and dairy products. The importance of meat's contribution to a healthy, contemporary diet is emphasised. Various other meat products (e.g. from pig, lamb and chicken) and their related processing techniques are also discussed.

Pre-requisite(s): None 

Course Description:
This course explores nutritional enhancement with respect to foods or dietary components that provide health benefits beyond basic nutrition or deliver specific physiological benefits to health and/or reduce the risk of diseases. Categories and examples of functional foods, the scientific basis to support claims for functional components and the link between functional foods with balanced diet and diseases will be explored. Continuous consumer demands and the response of the food industry will be analysed and discussed. This course provides students with the concept, scope and chemistry of functional foods; the highlight of functional foods in the food industry; and the impact on the development of new functional food products.

Pre-requisite(s): None 

Course Description:
This course outlines the basic properties of cereals and other grains used as food or other products. The importance of cereal grains in the food industry. The importance of cereal in human health and nutrition will also be stressed.

Pre-requisite(s): None 

Course Description:
This course reviews traditional and current biotechnological applications and developments. Topics include traditional food biotechnology (such as western and oriental fermentation technology) and modern biotechnology (such as genetically engineered foods).

Pre-requisite(s): None 

Course Description:
This course focuses on an in-depth analysis of waste created by the food industry and consumers. The importance for reducing the production of food waste to conserve natural resources and the need to use modern technology and environmental means to control food-derived pollution will be emphasised. This course allows students to understand the problems associated with food waste and pollution; and informs students the modern methods to reduce food waste and how to counter food waste pollution.

Pre-requisite(s): None 

Course Description:
This course outlines the science of fruits and vegetables and their products. The importance of fruits and vegetables to a healthy, contemporary diet is emphasised. The production, post-harvest physiology and quality deterioration of fruits and vegetables will also be discussed.

Pre-requisite(s):
BIOL2063 BIOCHEMISTRY, and
BIOL2073 PHYSIOLOGY

Course Description:
This course is to present a compendium of human diseases relevant to the nutrition and health professional. Students will learn physiological and biochemical mechanisms of disease development, including the incidence and prevalence of diseases. The fundamental principles of pharmacology will be introduced and drugs used to treat diseases that affect various organs of the body will be examined.

Pre-requisite(s):
FOOD3013 NUTRITION

Course Description:
This course helps students to appreciate and understand the close relationship between nutrition and chronic disease prevention. Students will gain the knowledge of the factors that contribute to the onset and progression of several chronic diseases, and the reasons of prescribing the various diets and nutritional regimen for preventing and improving these chronic diseases.

Pre-requisite(s):
FOOD3013 NUTRITION

Course Description:
This course is to help students to understand and utilise the knowledge of nutritional care as adjunct therapy to medical, surgical and pharmacological therapy; to understand the common laboratory tests, interpretation of test data and collection of pertinent data for assessing nutritional needs of patients; to integrate medical biochemical, dietary and lifestyle information to provide dietary advices for various medical and health conditions.

Pre-requisite(s):
BIOL2013 GENERAL BIOLOGY AND CHEMISTRY LABORATORY, and
FOOD3073 FOOD SCIENCE LABORATORY

Course Description:
In addition to the trainings in General Biology and Chemistry Laboratory and Food Science Laboratory, this course provides on-hand experience in traditional and modern biotechnological methods used in food science, especially for food safety purpose. Students will learn to perform experimental techniques for manipulating microorganisms. Methods used to detect toxicants in modify food and food products will also be introduced.

Pre-requisite(s): None 

Course Description:
This course covers the important aspects of packaging technology and packaging materials. Packaging materials and their effects and interactions with the packed foods and the environment will be discussed. The important methods for the packaging of fresh and processed foods will be emphasised. The food safety standards related to food packaging will also be introduced.

Pre-requisite(s): None 

Course Description:
Wine and cheese are both made through fermentation; and are important in western food culture. Sensory evaluation plays a key role in food quality assessment. The course intends to focus on the principles and techniques of wine and cheese production, the design and practices of food sensory experiments. In addition, this course provides students with multiple opportunities of sensory evaluation practices on a range of wine and cheese products.

Pre-requisite(s):
FOOD3013 NUTRITION

Course Description:
This course provides students with advanced concepts in nutrition and contemporary health issues, and let students be more knowledgeable about the application of nutrition into practice effectively, such as at individual levels, school, elderly cared homes. Key recommendations for the development of menu planning and menu assessment are covered.

Pre-requisite(s):
FOOD2013 FOOD CHEMISTRY

Course Description:
This course introduces product development and its practice. It introduces students factors that affect the quality and consumer acceptance of food products, and how these factors are determined through techniques like shelf life tests, sensory evaluations and market research. It also provides students with an opportunity of food production practice.

Pre-requisite(s): None 

Course Description:
This course teaches the basic principles of physics to explain the properties of heat, light, electricity, magnetism, and quantum mechanics of atoms and then apply the principles to study the functions of electronics, analytical instruments, environmental monitoring instruments, solar panel, etc. In addition, the impacts of important physical phenomena such as air movement, light scattering by particulate matter, global warming, solar radiation, radioactivity, etc. on the formation of environmental risks and pollutions will be analysed. The basic principles of physics taught in this course can be applied not only to Environmental Science, but also to other sciences and everyday life.

Pre-requisite(s):
BIOL2003 GENERAL BIOLOGY

Course Description:
This course will build on the knowledge of cell structure and function gained in General Biology and extend students' knowledge of how eukaryotic cells work at the molecular level; provide an overview of cell structure and function at the molecular level, including the flow of information from genes to proteins, and regulation of cellular processes, signalling and proliferation in eukaryotic cells; and introduce some of the major ideas and experimental approaches in cell and molecular biology.

Pre-requisite(s):
CHEM2003 GENERAL CHEMISTRY

Course Description:
This course introduces students the concepts and basic principles of thermodynamics and kinetics, and a vision of matter-energy relationship in physical and chemical systems. It helps students to understand transformations at the molecular level and enables them to have a physicochemical approach to perform and analyze experiments.

Pre-requisite(s):
BIOL2003 GENERAL BIOLOGY

Course Description:
This course provides students with the outline of the major physiological changes, nutritional needs and nutrition-related issues throughout the life cycle. It enables the students to apply basic principles of nutrition to nutrition-related problems that would occur in different stages of life cycle, and help them to describe possible interventions in different nutrition related problems throughout the life cycle.

Pre-requisite(s): None 

Course Description:
This course introduces qualitative and quantitative research methods that provide students with a basic knowledge of reading and evaluating research and professional literature within food science area. The course gives students an introduction to research design, methods for data collection, assessment of data quality, and how research results can be presented and interpreted.

Pre-requisite(s):
FOOD3023 FOOD TOXICOLOGY

Course Description:
This course covers topics related to food safety, food standards, food plant and food retail sanitation, food and health related advertisement, regulations and laws etc. Emphasis will be placed on explaining and outlining the legal rules involved in the production, manufacturing, processing and trading of food products, consumer protection regulations and the proper labelling of food products. This course provides students with the knowledge to collate objective and scientific data to provide law-makers to draft regulations, legislation and laws dealing with consumer protection, composition of food, prevention of harmful effects of food and controlling food safety; the basic legal requirements and the methods of food safety control that are of importance and use to food producers, manufacturers, retailers and government and to develop international trade harmony and standards.

Pre-requisite(s):
Not less than Grade B of FOOD4004 FINAL YEAR PROJECT I (FOOD)

Course Description:
This course allows students to carry out more in-depth research for their Final Year Project. Students interested to enrol in this course need to achieve grade B or above in FOOD4004 and obtain permission from the Program Director. They should register the Final Year Project II as a major elective during the online course selection.

Pre-requisite(s): None 

Course Description:
This course outlines the science and technology of meat (beef) and dairy products. The importance of meat's contribution to a healthy, contemporary diet is emphasised. Various other meat products (e.g. from pig, lamb and chicken) and their related processing techniques are also discussed.

Pre-requisite(s): None 

Course Description:
This course explores nutritional enhancement with respect to foods or dietary components that provide health benefits beyond basic nutrition or deliver specific physiological benefits to health and/or reduce the risk of diseases. Categories and examples of functional foods, the scientific basis to support claims for functional components and the link between functional foods with balanced diet and diseases will be explored. Continuous consumer demands and the response of the food industry will be analysed and discussed. This course provides students with the concept, scope and chemistry of functional foods; the highlight of functional foods in the food industry; and the impact on the development of new functional food products.

Pre-requisite(s): None 

Course Description:
This course outlines the basic properties of cereals and other grains used as food or other products. The importance of cereal grains in the food industry. The importance of cereal in human health and nutrition will also be stressed.

Pre-requisite(s): None 

Course Description:
This course reviews traditional and current biotechnological applications and developments. Topics include traditional food biotechnology (such as western and oriental fermentation technology) and modern biotechnology (such as genetically engineered foods).

Pre-requisite(s): None 

Course Description:
This course focuses on an in-depth analysis of waste created by the food industry and consumers. The importance for reducing the production of food waste to conserve natural resources and the need to use modern technology and environmental means to control food-derived pollution will be emphasised. This course allows students to understand the problems associated with food waste and pollution; and informs students the modern methods to reduce food waste and how to counter food waste pollution.

Pre-requisite(s): None 

Course Description:
This course outlines the science of fruits and vegetables and their products. The importance of fruits and vegetables to a healthy, contemporary diet is emphasised. The production, post-harvest physiology and quality deterioration of fruits and vegetables will also be discussed.

Pre-requisite(s):
BIOL2063 BIOCHEMISTRY, and
BIOL2073 PHYSIOLOGY

Course Description:
This course is to present a compendium of human diseases relevant to the nutrition and health professional. Students will learn physiological and biochemical mechanisms of disease development, including the incidence and prevalence of diseases. The fundamental principles of pharmacology will be introduced and drugs used to treat diseases that affect various organs of the body will be examined.

Pre-requisite(s):
FOOD3013 NUTRITION

Course Description:
This course helps students to appreciate and understand the close relationship between nutrition and chronic disease prevention. Students will gain the knowledge of the factors that contribute to the onset and progression of several chronic diseases, and the reasons of prescribing the various diets and nutritional regimen for preventing and improving these chronic diseases.

Pre-requisite(s):
FOOD3013 NUTRITION

Course Description:
This course is to help students to understand and utilise the knowledge of nutritional care as adjunct therapy to medical, surgical and pharmacological therapy; to understand the common laboratory tests, interpretation of test data and collection of pertinent data for assessing nutritional needs of patients; to integrate medical biochemical, dietary and lifestyle information to provide dietary advices for various medical and health conditions.

Pre-requisite(s):
BIOL2013 GENERAL BIOLOGY AND CHEMISTRY LABORATORY, and
FOOD3073 FOOD SCIENCE LABORATORY

Course Description:
In addition to the trainings in General Biology and Chemistry Laboratory and Food Science Laboratory, this course provides on-hand experience in traditional and modern biotechnological methods used in food science, especially for food safety purpose. Students will learn to perform experimental techniques for manipulating microorganisms. Methods used to detect toxicants in modify food and food products will also be introduced.

Pre-requisite(s): None 

Course Description:
This course covers the important aspects of packaging technology and packaging materials. Packaging materials and their effects and interactions with the packed foods and the environment will be discussed. The important methods for the packaging of fresh and processed foods will be emphasised. The food safety standards related to food packaging will also be introduced.

Pre-requisite(s): None 

Course Description:
Wine and cheese are both made through fermentation; and are important in western food culture. Sensory evaluation plays a key role in food quality assessment. The course intends to focus on the principles and techniques of wine and cheese production, the design and practices of food sensory experiments. In addition, this course provides students with multiple opportunities of sensory evaluation practices on a range of wine and cheese products.

Pre-requisite(s):
FOOD3013 NUTRITION

Course Description:
This course provides students with advanced concepts in nutrition and contemporary health issues, and let students be more knowledgeable about the application of nutrition into practice effectively, such as at individual levels, school, elderly cared homes. Key recommendations for the development of menu planning and menu assessment are covered.

Pre-requisite(s):
FOOD2013 FOOD CHEMISTRY

Course Description:
This course introduces product development and its practice. It introduces students factors that affect the quality and consumer acceptance of food products, and how these factors are determined through techniques like shelf life tests, sensory evaluations and market research. It also provides students with an opportunity of food production practice.

Pre-requisite(s): None 

Course Description:
This course teaches the basic principles of physics to explain the properties of heat, light, electricity, magnetism, and quantum mechanics of atoms and then apply the principles to study the functions of electronics, analytical instruments, environmental monitoring instruments, solar panel, etc. In addition, the impacts of important physical phenomena such as air movement, light scattering by particulate matter, global warming, solar radiation, radioactivity, etc. on the formation of environmental risks and pollutions will be analysed. The basic principles of physics taught in this course can be applied not only to Environmental Science, but also to other sciences and everyday life.

Pre-requisite(s):
BIOL2003 GENERAL BIOLOGY

Course Description:
This course will build on the knowledge of cell structure and function gained in General Biology and extend students' knowledge of how eukaryotic cells work at the molecular level; provide an overview of cell structure and function at the molecular level, including the flow of information from genes to proteins, and regulation of cellular processes, signalling and proliferation in eukaryotic cells; and introduce some of the major ideas and experimental approaches in cell and molecular biology.

Pre-requisite(s):
CHEM2003 GENERAL CHEMISTRY

Course Description:
This course introduces students the concepts and basic principles of thermodynamics and kinetics, and a vision of matter-energy relationship in physical and chemical systems. It helps students to understand transformations at the molecular level and enables them to have a physicochemical approach to perform and analyze experiments.

Pre-requisite(s):
BIOL2003 GENERAL BIOLOGY

Course Description:
This course provides students with the outline of the major physiological changes, nutritional needs and nutrition-related issues throughout the life cycle. It enables the students to apply basic principles of nutrition to nutrition-related problems that would occur in different stages of life cycle, and help them to describe possible interventions in different nutrition related problems throughout the life cycle.

Pre-requisite(s): None 

Course Description:
This course introduces qualitative and quantitative research methods that provide students with a basic knowledge of reading and evaluating research and professional literature within food science area. The course gives students an introduction to research design, methods for data collection, assessment of data quality, and how research results can be presented and interpreted.

Pre-requisite(s):
FOOD3023 FOOD TOXICOLOGY

Course Description:
This course covers topics related to food safety, food standards, food plant and food retail sanitation, food and health related advertisement, regulations and laws etc. Emphasis will be placed on explaining and outlining the legal rules involved in the production, manufacturing, processing and trading of food products, consumer protection regulations and the proper labelling of food products. This course provides students with the knowledge to collate objective and scientific data to provide law-makers to draft regulations, legislation and laws dealing with consumer protection, composition of food, prevention of harmful effects of food and controlling food safety; the basic legal requirements and the methods of food safety control that are of importance and use to food producers, manufacturers, retailers and government and to develop international trade harmony and standards.

Pre-requisite(s):
Not less than Grade B of FOOD4004 FINAL YEAR PROJECT I (FOOD)

Course Description:
This course allows students to carry out more in-depth research for their Final Year Project. Students interested to enrol in this course need to achieve grade B or above in FOOD4004 and obtain permission from the Program Director. They should register the Final Year Project II as a major elective during the online course selection.

Pre-requisite(s): None 

Course Description:
This course outlines the science and technology of meat (beef) and dairy products. The importance of meat's contribution to a healthy, contemporary diet is emphasised. Various other meat products (e.g. from pig, lamb and chicken) and their related processing techniques are also discussed.

Pre-requisite(s): None 

Course Description:
This course explores nutritional enhancement with respect to foods or dietary components that provide health benefits beyond basic nutrition or deliver specific physiological benefits to health and/or reduce the risk of diseases. Categories and examples of functional foods, the scientific basis to support claims for functional components and the link between functional foods with balanced diet and diseases will be explored. Continuous consumer demands and the response of the food industry will be analysed and discussed. This course provides students with the concept, scope and chemistry of functional foods; the highlight of functional foods in the food industry; and the impact on the development of new functional food products.

Pre-requisite(s): None 

Course Description:
This course outlines the basic properties of cereals and other grains used as food or other products. The importance of cereal grains in the food industry. The importance of cereal in human health and nutrition will also be stressed.

Pre-requisite(s): None 

Course Description:
This course reviews traditional and current biotechnological applications and developments. Topics include traditional food biotechnology (such as western and oriental fermentation technology) and modern biotechnology (such as genetically engineered foods).

Pre-requisite(s): None 

Course Description:
This course focuses on an in-depth analysis of waste created by the food industry and consumers. The importance for reducing the production of food waste to conserve natural resources and the need to use modern technology and environmental means to control food-derived pollution will be emphasised. This course allows students to understand the problems associated with food waste and pollution; and informs students the modern methods to reduce food waste and how to counter food waste pollution.

Pre-requisite(s): None 

Course Description:
This course outlines the science of fruits and vegetables and their products. The importance of fruits and vegetables to a healthy, contemporary diet is emphasised. The production, post-harvest physiology and quality deterioration of fruits and vegetables will also be discussed.

Pre-requisite(s):
BIOL2063 BIOCHEMISTRY, and
BIOL2073 PHYSIOLOGY

Course Description:
This course is to present a compendium of human diseases relevant to the nutrition and health professional. Students will learn physiological and biochemical mechanisms of disease development, including the incidence and prevalence of diseases. The fundamental principles of pharmacology will be introduced and drugs used to treat diseases that affect various organs of the body will be examined.

Pre-requisite(s):
FOOD3013 NUTRITION

Course Description:
This course helps students to appreciate and understand the close relationship between nutrition and chronic disease prevention. Students will gain the knowledge of the factors that contribute to the onset and progression of several chronic diseases, and the reasons of prescribing the various diets and nutritional regimen for preventing and improving these chronic diseases.

Pre-requisite(s):
FOOD3013 NUTRITION

Course Description:
This course is to help students to understand and utilise the knowledge of nutritional care as adjunct therapy to medical, surgical and pharmacological therapy; to understand the common laboratory tests, interpretation of test data and collection of pertinent data for assessing nutritional needs of patients; to integrate medical biochemical, dietary and lifestyle information to provide dietary advices for various medical and health conditions.

Pre-requisite(s):
BIOL2013 GENERAL BIOLOGY AND CHEMISTRY LABORATORY, and
FOOD3073 FOOD SCIENCE LABORATORY

Course Description:
In addition to the trainings in General Biology and Chemistry Laboratory and Food Science Laboratory, this course provides on-hand experience in traditional and modern biotechnological methods used in food science, especially for food safety purpose. Students will learn to perform experimental techniques for manipulating microorganisms. Methods used to detect toxicants in modify food and food products will also be introduced.

Pre-requisite(s): None 

Course Description:
This course covers the important aspects of packaging technology and packaging materials. Packaging materials and their effects and interactions with the packed foods and the environment will be discussed. The important methods for the packaging of fresh and processed foods will be emphasised. The food safety standards related to food packaging will also be introduced.

Pre-requisite(s): None 

Course Description:
Wine and cheese are both made through fermentation; and are important in western food culture. Sensory evaluation plays a key role in food quality assessment. The course intends to focus on the principles and techniques of wine and cheese production, the design and practices of food sensory experiments. In addition, this course provides students with multiple opportunities of sensory evaluation practices on a range of wine and cheese products.

Pre-requisite(s):
FOOD3013 NUTRITION

Course Description:
This course provides students with advanced concepts in nutrition and contemporary health issues, and let students be more knowledgeable about the application of nutrition into practice effectively, such as at individual levels, school, elderly cared homes. Key recommendations for the development of menu planning and menu assessment are covered.

Pre-requisite(s):
FOOD2013 FOOD CHEMISTRY

Course Description:
This course introduces product development and its practice. It introduces students factors that affect the quality and consumer acceptance of food products, and how these factors are determined through techniques like shelf life tests, sensory evaluations and market research. It also provides students with an opportunity of food production practice.

Pre-requisite(s): None 

Course Description:
This course teaches the basic principles of physics to explain the properties of heat, light, electricity, magnetism, and quantum mechanics of atoms and then apply the principles to study the functions of electronics, analytical instruments, environmental monitoring instruments, solar panel, etc. In addition, the impacts of important physical phenomena such as air movement, light scattering by particulate matter, global warming, solar radiation, radioactivity, etc. on the formation of environmental risks and pollutions will be analysed. The basic principles of physics taught in this course can be applied not only to Environmental Science, but also to other sciences and everyday life.