(Offered by School of Life Sciences)
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Food safety and prudent diet safeguarding the quality of our lives have become increasingly important. The rapid advancement of nutrition knowledge and the expansion of the food industry further pose new challenges as well as research opportunities in food and nutritional sciences. In order to cope with the increasing demand of specialists in these areas, The Chinese University of Hong Kong started offering the Food and Nutritional Sciences Programme since 1994. Food provides the source of nutrients to human. Although food science and nutritional science are two different subjects, they are inseparable. Therefore, students admitted to our programme are expected to know these two areas. After completion, they will gain the knowledge in both food and nutritional sciences; this background would allow them to work in the food industry, as well as the nutrition / health field. In addition, our programme also prepares students to pursue further study on dietetics.
Our programme provides
- Fundamental training in modern food and nutritional sciences, with an emphasis on the Oriental perspective
- Opportunities to acquire research and/or professional expertise to support the local food industry and the profession of nutrition
- Food-related Career: CFS Scientific Officer, DoH Research Officer, FEHD Health Inspector
- Food Industry: R&D, QA, Technologist, Marketing, Testing Lab and Auditing, Catering and Food Retail
- Nutrition-related Career: HA Hospital and NGO Registered Dietitian, Health Care Nutritionist, Nutrition Consultant, Medical, and Pharmaceutical Product Specialist
CHOOK Chui Yiu
I chose Food and Nutritional Sciences programme as my major because it is more applicable and closely related to our everyday life. It includes the studies of both food and nutritional science, which are inseparable but actually two different disciplines. Food science mainly focuses on food itself, including food handling, manufacturing, and safety, while nutritional science investigates the nutrition needs of our body and how our body reacts to the nutrients. After taking those courses, we would be able to understand and explain most of the phenomenon that we usually come across in our daily life, such as why sugar becomes brown in colour after heating and why vitamin A is essential to night vision. The broad topics discussed in the programme are definitely an inspiring and valuable knowledge base for our future career or postgraduate studies in this field.