BSc (Hons) Food Science and Nutrition
Introduction
Nowadays, the public places a very high importance on food science and nutrition. This programme emphasises the scientific understanding of food and nutrition, enabling you to apply this knowledge to a range of contexts such as new product design, quality and safety, and the identification of relationships between dietary intake and health which will ultimately combine to satisfy the needs of society.
This programme also emphasises your development of practical laboratory-based skills, and you will be introduced to related matters such as the importance of government and international food and nutrition policies.
Programme Features
High ranking
Northumbria is ranked 17th in the UK for Food Science (Complete University Guide 2024)
Student achievements
20% outstanding students awarded Government Scholarships in 2021 and 2022.
Employable graduates
100% graduates in 2021 (FT) were employed within 6 months upon graduation. Our past graduates have been employed as Research & Product Development Manager, Hygiene Inspector Quality Assurance Officer, etc. by the government’s Food and Environmental Hygiene Department and prominent companies/institutions such as Hong Kong Maxim's Group and Vitasoy International Holdings Limited.
Further studies
Some of our graduates have pursued master’s degrees in science in reputable universities in Hong Kong, such as MSc in Food Industry/University of Hong Kong.
Modules
- Biological and Food Sciences Research Project
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This module enables you to engage in a research project and to present their evaluation of the relevant primary literature and their own findings in an oral presentation and written report. Laboratory and/or computer-based work will provide you with the appropriate practical skills, and independent and directed learning will be used to facilitate literature evaluation and thesis writing.
- Food and Nutrition - Policy and Issues
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This module gives you the opportunity to examine how external factors and novel research impacts on the present state and future of food and nutrition. You will be encouraged to critically analyse complex issues in relation to consumers, industry and Government. Lectures and seminars will introduce national and global factors shaping the landscape of food and nutrition and case studies. Current and often contentious issues will be researched by you allowing you to explore the scientific basis of popular health claims.
- Food Processing and Preservation (CEF Module)
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(CEF Code: 42Z139114)
This module is designed to provide you with an understanding of the principles and practices involved in the food processing with emphasis on food preservation. Food Processing operations are central to food quality, safety and product shelf life and as such an understanding of the main processes and principles that are involved in food processing is of paramount importance to the food scientist. Therefore, knowledge and in-depth understanding of the content provided as part of “Food Processing and Preservation“ is envisaged to be a key strength in your employability within the food industry.
- Product Development and Sensory Analysis (CEF Module)
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(CEF Code: 42Z139122)
This module is designed to provide you with an understanding of the main drivers of food choice, current and future market trends in food and nutrition as well as the principles and workflows related to sensory analysis of foodstuffs. The module is also designed to provide you with knowledge of the main workflows pertinent to New Product Development (NPD) and insights on how those workflows could translate into a successful product. The module will introduce you to a series of current issues in the field of Food Formulation on pertinent topics such as novel ingredients, novel processing and packaging methods as well as current and future market trends in food and nutrition.
- Food Quality and Safety (CEF Module)
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(CEF Code: 42Z139130)
For part-time mode only. This course has been included in the list of reimbursable courses under Continuing Education Fund. The mother course (BSc (Hons) Food Science and Nutrition) of this module is recognised under the Qualifications Framework (QF Level 5).
For part-time mode only. This course has been included in the list of reimbursable courses under Continuing Education Fund. The mother course (BEng (Hons) Building Services Engineering) of this module is recognised under the Qualifications Framework (QF Level 5).
Assessment
Oral presentation, assignment, examination, laboratory and practical report.
QF Level
QF Level : Level 5 |
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Importance of choosing a non-local top-up with QF Level 5Employment
Further Studies
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Entry Requirements
- Holders of a VTC Higher Diploma (HD) in a relevant Science subject area:
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- HD in Food Technology and Safety
- HD in Applied Nutritional Studies
- HD in Food and Nutritional Sciences (Applied Nutrition)
- HD in Food and Nutritional Science (Technology & Safety)
- HD in Fitness and Exercise Nutrition
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Holders of Higher Diploma (HD) or Associate Degree (AD) or equivalent qualification in a relevant Science subject area awarded by a recognised institution will also be considered. |
English Proficiency Requirements
OR
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Fees
- Application Fee : HK$200 (No application fee before the deadline!)
- Registration Fee : HK$3,500
- Tuition Fee : HK$84,010 by 2(FT)
Scholarships
A variety of attractive scholarships are available to current and graduating SHAPE students.
"I enjoyed the UK teaching style and learning about the UK culture at SHAPE. I’m aspired to be a nutritionist and I can apply the knowledge learnt in practice." Chan Hoi Ki BSc (Hons) Food Science and Nutrition
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"The Research Project of this programme was highly beneficial. I enjoyed the whole research and experimental process. In this programme, I was also exposed to food chemistry and I gained a better understanding on the knowledge and application techniques in the food and nutrition industry." Lee Pui Yan BSc (Hons) Food Science and Nutrition
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”Studying nutrition at SHAPE has been greatly beneficial to me, especially in terms of the importance of food processing and nutrition in disease prevention and management. SHAPE's high-quality faculty and well-equipped facilities have enabled me to learn practical skills in applying nutritional knowledge, and have helped me plan my future career goal of becoming a nutritionist. This programme has not only strengthened my professional knowledge and skills, but also prepared me with real-life scenarios for joining the nutrition industry in the future.“ Li Tsz Kit BSc (Hons) Food Science and Nutrition
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"My studies at SHAPE offer an expansive environment for delving into various topics related to nutrition. What captivates me the most is the research project, it fosters self-discovery and the development of our inherent skills throughout the project. Along this learning journey, SHAPE has provided an abundance of resources and educational support. My strengths and career aspirations become increasingly evident and my ambition is to become a nutritionist dedicated to disseminating knowledge about health and nutrition." Wu Yi Ki BSc (Hons) Food Science and Nutrition
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Financial Aids
The following HKSAR Government financial assistance schemes are available to eligible students who pursue this programme at SHAPE:
For details including eligibility and subsidy amount, please refer to the hyperlink of each scheme.
* Please refer to the Programme Content section of this programme for the reimbursable courses under the CEF
Career ProspectsOur graduates are highly sought-after in the industry, 100% graduates in 2021 (FT) were employed within 6 months upon graduation. Our past graduates have been employed as Research & Product Development Manager, Hygiene Inspector Quality Assurance Officer, etc. by the government’s Food and Environmental Hygiene Department and prominent companies/institutions such as Hong Kong Maxim's Group and Vitasoy International Holdings Limited. Further Studies
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Student Awards
Student | Award |
Cheung Choi Ching | HKSAR Government Outstanding Performance Scholarship 2022-23 |
Lau Wing Yi | HKSAR Government Outstanding Performance Scholarship 2022-23 |
Lee Pui Yan | HKSAR Government Outstanding Performance Scholarship 2022-23 |
Or Yin Yu | HKSAR Government Outstanding Performance Scholarship 2021-22 |
Chan Bak Ki | HKSAR Government Outstanding Performance Scholarship 2020-21 |
Cheuk Wai | HKSAR Government Outstanding Performance Scholarship 2020-21 |
Lai U Yat | HKSAR Government Outstanding Performance Scholarship 2020-21 |
Ng Kai Ying | HKSAR Government Outstanding Performance Scholarship 2020-21 |
Tang Chi Him | HKSAR Government Outstanding Performance Scholarship 2020-21 |
Wong Chun Yam Pit | HKSAR Government Outstanding Performance Scholarship 2020-21 |
Lam Nam Ching | HKSAR Government Talent Development Scholarship 2022-23 |
Chan Hoi Ki | HKSAR Government Talent Development Scholarship 2021-22 |
Chung Lau Wai | HKSAR Government Talent Development Scholarship 2021-22 |
Lai Tsz Ting | HKSAR Government Talent Development Scholarship 2021-22 |
Leung Ka Shing | HKSAR Government Talent Development Scholarship 2021-22 |
Woo Jireh | HKSAR Government Talent Development Scholarship 2021-22 |
Chau Ming Yui | HKSAR Government Talent Development Scholarship 2020-21 |
Cheung Shut Ying | HKSAR Government Talent Development Scholarship 2020-21 |
Ho Kwan Ching | HKSAR Government Reach Out Award 2020-21 |
Siu Kin Shun | HKSAR Government Reach Out Award 2020-21 |
Wong Cho Wan | HKSAR Government Reach Out Award 2020-21 |
Wu Mei Fong | HKSAR Government Reach Out Award 2020-21 |
Graduation Ceremony