香港理工大學(xué)應(yīng)用科學(xué)及紡織學(xué)院

Programme Aims & Learning Outcomes

This programme aims to produce well-trained food technologists and food safety officers to meet the needs of and benefit the community.

The objective is to develop students into all-round preferred graduates whose intellectual abilities, professional knowledge and skills are on a par with the international standards for a Bachelor's degree in food-related subjects. The programme also emphasises the enhancement of students' language abilities, social responsibilities, analytical and critical thinking abilities, creativity, problem-solving skills, teamwork and global outlook. The ultimate goal is to contribute to the well-being of Hong Kong society at large, particularly to its economy, and to the assurance of food safety for the community.

Programme Characteristics

This programme meets the undergraduate degree standards of both the Institute of Food Technologists (IFT) and the International Union of Food Science and Technology (IUFoST). It is an applied and practical programme. Balancing the development of core competency and broadness, the programme emphasises the professional, intellectual and all-round abilities of students. It is achieved through a specially designed curriculum, modern learning/teaching methodologies, multiple assessment tools, workplace learning experience, a caring and supportive learning environment and extra-curricular activities. Moreover, our department has very experienced academic staff and modern equipment and instruments.

Upon successful completion of the programme, students should be ready to take up careers in the food industry or enter into postgraduate programmes. They can also utilise the skills and knowledge that they gain from the programme for personal career development as well as for the benefit of the community.

Curriculum

This is a full-time programme with a normal duration of four years. The nature of the programme is credit-based, and students are required to complete at least 120 credits. Like all undergraduate programmes in PolyU, students are required to complete 30 credits of General University Requirements which include language & communication subjects, broadening subjects, leadership training, service learning and freshman seminar, etc. The remaining 90 credits are for discipline specific requirements, which include Compulsory and Elective Subjects. The curriculum offers a lot of flexibility and choices. Students are allowed to take the Compulsory and Elective Subjects in accordance with their own pace of study to enhance students' all-roundedness and competitiveness. The programme curriculum can be summarised as follows:

• In Year One, students are normally required to take the broad discipline subjects in Mathematics, Physics, Chemistry and Biology in order to build a good foundation for studies in subsequent stages.
• In Year Two, students are required to take some general science subjects. For examples, Introduction to Food Science, Human Physiology, Microbiology, Organic Chemistry and Biochemistry.
• Year Three study generally includes Principles of Nutrition, Food Chemistry, Food Engineering and Processing, Food Microbiology, Food Analysis, and Sensory Evaluation of Food.
• In Year Four, students normally take more advanced Core Subjects in food safety and food technology, for examples, Food Laws & Regulations, Food Toxicology, Food Sanitation and Safety Management, Food Quality Assurance and Project.
• Elective subjects including business/management subjects and subjects in food safety and technology topics can be chosen in their Year Three and Four.