BSc (Honours) in Food Safety and Technology

• Secondary school diploma or an IB diploma
• One of the following English language requirements:
  • TOEFL with a minimum score of 80 for the Internet-based test, or minimum score of 550 for the paper-based test, or minimum score of 213 for the computer-based test.
  • IELTS with an overall Band Score of 6 or above
  • Grade 4 or above in English for applicants with IB qualifications
  • Grade C in GCSE/IGCSE/GCEOL English
• Additional documents depending on the programme (reference letter, portfolio or CV)

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 122 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 92 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. The Compulsory Subjects consist of broad discipline subjects, general background subjects and Core Subjects in food safety and food technology. The Elective Subjects include business/management subjects and subjects in advanced food safety and technology topics, all of which 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 the following general background subjects. For examples, Analytical Chemistry, Human Physiology, Microbiology, Organic Chemistry, Biochemistry and Raw Food Materials.
• Year Three study generally includes Principles of Nutrition, Food Chemistry, Food Engineering, Food Laws & Regulations, Food Microbiology, Food Analysis, Food Processing I and Sensory Evaluation of Food. Students can also choose some Elective Subjects.
• In Year Four, students normally take more advanced Core Subjects in food safety and food technology, for examples, Food Processing II, Advanced Analytical Techniques for Food Hazards, Food Toxicology, Quality & Food Safety Management, Sanitation & Food Hygiene Management and Project. 

The Project in Year Four is a supervised project that could be an experimental investigation or a survey, in which students are required to integrate and apply the knowledge and skills they have acquired to identify and solve a food safety- or technology-related problem in a real-world situation. More details on the curriculum and subjects offered in this government-funded programme can be obtained at www.polyu.edu.hk/~abct. In addition to the curriculum above, the programme will also provide language-enhancement courses, attachment and exchange programmes, field trips/plant visits, Work-Integrated Education (WIE) and co-curricular and extra-curricular activities to enrich students' learning experiences. The purpose is to enable them to be all-round preferred graduates. After graduating from the programme, students should be competitive enough to begin careers or enter into postgraduate studies in food-related areas.