Division of Science and Technology Food Science and ...€¦ · Internship, Placement and Overseas...

BNU-HKBU

UNITED INTERNATIONAL COLLEGE

UNDERGRADUATE HANDBOOK

2009

Division of Science and Technology

Food Science and Technology Programme `

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Contents

1. Introduction .................................................................................... 283

2. Programme Title ............................................................................. 283

3. Philosophy/ Rationale ..................................................................... 283

4. The Division of Science and Technology ...................................... 284

5. The Food Science and Technology Programme ............................. 284

5.1. Teaching Methods and Medium of Instruction .................. 2855.2. Programme Aims, Objectives and Learning

Outcomes ............................................................................ 2855.3. Special Feature ................................................................... 287

6. Teaching Staff ................................................................................ 288

7. Programme Structure ...................................................................... 288

7.1. Major Core Subjects ........................................................... 2897.2. Major Elective Subjects ...................................................... 2907.3. General Education Required (GER) Subjects .................... 2917.4. General Education Elective (GEE) Subjects ...................... 2917.5. Whole Person Education (WPE) Experiential Learning

Modules .............................................................................. 291

8. Teaching and Learning ................................................................... 291

9. Subject Descriptions ....................................................................... 292

9.1. Major Core Subjects ........................................................... 2929.2. Major Elective Subjects ...................................................... 2989.3. General Education Subjects ................................................ 3039.4. Whole Person Education Experiential Learning

Modules .............................................................................. 303

10. Internship, Placement and Overseas Visits .................................... 303

10.1. Internship, Placement ......................................................... 30310.2. Cooperative Programmes with Food Industry .................... 303

※ Food Science and Technology Programme ※

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1. Introduction

This student handbook provides general information about the Food Science and Technology (Nutritional Science Direction) Programme under the Division of Science and Technology, BNU-HKBU United International College. Students can also find specific information about the programme curriculum, structure, degree requirements, etc. in this handbook. Students should read this handbook carefully and discuss any queries with their mentor, teacher, Programme Coordinator, or the Division Dean. The contents of this handbook are for reference only, and are subject to change without notice.

2. Programme Title

Bachelor of Science (Honours) in Food Science and Technology.

3. Philosophy/ Rationale

The food industry in China has developed rapidly since the opening up of China to the world in the 1980s and the adoption of the new economic reform policies by the Chinese Government. It now constitutes one of the largest employment sectors, involving more than 10 million people. A number of factors like - the rapid development of food science and technology industries in China; an urgent need for people to understand the range of issues related to food quality, safety and the nutritional properties of food; China entering into the WTO; the rapid rise in the standard of living of the Chinese people, and the acceleration of globalization of the world economy - have led to an increased demand for well-trained food scientists and food professionals in China. The local food industry, the multinational food companies investing in China, and the government departments concerned with food production, distribution and safety etc. all have a big demand for graduates with the knowledge and skills in food science and technology, combined with an understanding of how to manage the food industry.

We intend to produce graduates who are competent in dealing with issues related to food science and nutritional science, capable of pursuing successful careers in food industry and related areas, and knowledgeable in food production, marketing and management etc. There are also numerous opportunities for our graduates to gain employment in public health institutions, government organizations, food service providers and educational institutes and to progress to higher degrees in food science and related disciplines in universities in China and overseas.

In addition to a ‘whole person education’ we adopt a modern approach to the design of the food science curriculum to cover areas of not only general sciences: including

※ Handbook 2009 ※

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chemistry, biochemistry, microbiology, and analytical chemistry etc., but also a concentration of core or specialized subjects in food science and technology, such as food chemistry, food engineering, food analysis and food materials and processing etc. Other subjects in food and technology include the following areas: nutrition and metabolism, food science laboratory, food microbiology and toxicology, cosmetic science & food, grain and cereal science, nutrigenomics, and food biotechnology. Strong emphasis will also be placed on developing the knowledge and skills required by the management, supply and regulation of food, and students will be able to choose some of the subjects listed below: Quality Assurance and Safety of food, Food Waste Management, Introduction to Business, Food Business, Management Science, Principles of Microeconomics, Foundations of Chinese Economy, Marketing Management, Human Resource Management, and Marketing Management and Strategy in China. The programme maintains a current approach, encompassing the latest scientific, theoretical, technological and industrial developments, aiming at providing the necessary human resources for the development of the food industry in China.

4. The Division of Science and Technology

The primary academic objective of the Division is to provide students with a number of four-year Honours Degree Programmes. Four major programmes are currently offered:

Programme Degree① Years of Study Computer Science and Technology 计算机科学与技术

BSc (Honours) 4 (i)

理学士(荣誉) Environmental Science 环境科学

BSc (Honours) 4 (ii)

理学士(荣誉) Food Science and Technology 食品科学与工程（营养科学方向）

BSc (Honours) 4 (iii)

理学士(荣誉) Statistics 统计学

BSc (Honours) 4 (iv)

理学士(荣誉)

5. The Food Science and Technology Programme

The Food Science and Technology Programme at UIC is committed to quality, leading-edge education, and research. It offers the Bachelor of Science (Honours) in Food Science and Technology.

① The degree will be awarded by the Hong Kong Baptist University: (i) Bachelor of Science (Honours) in

Computer Science and Technology 计算机科学与技术理学士 (荣誉 ); (ii) Bachelor of Science (Honours) in Environmental Science 环境科学理学士(荣誉); (iii) Bachelor of Science (Honours) in Food Science and Technology 食品科学与工程理学士(荣誉); (iv) Bachelor of Science (Honours) in Statistics 统计学理学士(荣誉).


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5.1. Teaching Methods and Medium of Instruction

Teaching will be mainly by formal lectures. Tutorials and laboratory sessions will also be organized to complement formal lectures. The most up-to-date IT tools and pedagogy to aid teaching and learning will be used. English is the medium of instruction for lectures, tutorials and laboratory classes.

5.2. Programme Aims, Objectives and Learning Outcomes

The Bachelor of Science (Honours) in Food Science and Technology is launched with the aim to provide students with:

(1) the relevant scientific principles to understand food and the food industry; (2) the ability to apply and communicate scientific knowledge to meet the needs of

industry and the consumer for the production and marketing of safe and quality foods;

(3) the protocols to evaluate health, safety, and laws associated with the food industry; (4) the ability to develop management and business skills that complement knowledge

of the current issues concerning food science.

This programme, being highly interdisciplinary in nature, draws on the relevant knowledge from a wide range of disciplines. We expect, upon completion of this programme, students will have achieved a level of competency in the following areas of Food Science and Technology:

(1) basic knowledge in biology and chemistry pertinent to food science; (2) an understanding of the current global issues in the food industry, and those

specific to mainland China and the Hong Kong SAR; (3) basic principles in sustainable food management and business; (4) basic nutrition and dietary components that provide health benefits, particularly

Chinese medicated foods; (5) the policies and legislation relevant to food safety and the food industry;

In addition, students are expected to develop the following learning outcomes by the end of their study:

(1) Food Science-related abilities and skills: • ability to demonstrate knowledge and understanding of essential facts, concepts,

principles and theories in various subject areas of food science; • ability to critically evaluate and review recent data and research, as there is a

growing emphasis on changes in consumer attitudes and demands; • skills in evaluating experimental and business strategies and suggesting possible

improvements;


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• skills in presenting scientific results and arguments clearly to a range of audiences; • ability to develop sustainable food technologies to abate pollution and conserve

resources. (2) Practical skills: • ability to plan, conduct and report on investigations and scientifically monitor the

supply, marketing and production of food; • ability to follow food waste management programmes; • ability to draw up regulations on food safety; • competence in evaluating new techniques and introduce them to commercial

practice • ability to identify and respond to technological and economic challenges and

changes in some of the newly developed areas of food science; • ability to understand laws and regulations on food and related legislation; • ability to scientifically evaluate the consequences and harmful effects of food on

the environment and on people; • ability to understand the risks of food on health, and contaminants & toxins on food

safety; • ability to scientifically monitor the behaviour of consumers and their choices and

acceptability for food; • ability to start up small food companies and participate in venture capital

investment in food related industries; • ability to appreciate and decide on financial and other management problems/issues

using appropriate qualitative and /or quantitative analytical techniques and skills; • skills in teamwork, setting realistic targets and identifying individual and collective

goals; • skills for self-management and lifelong learning (3) Transferable skills: • proficiency in both written and oral communication; • problem-solving skills in tackling situations with limited information; • numeric and computational skills, including error analysis, correct use of units and

modes of data presentation; • information technology and information-retrieval skills; • development of good interpersonal skills and the ability to work in a team

environment; • time management and organizational skills.

Upon completion of the programme, students will be able to understand the relevant scientific principles of food science. They will be able to apply and communicate scientific knowledge to meet the needs of industry and the consumer for the production of safe and quality foods. They will be competent in management and business skills,


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and able to develop indigenous technology for sustainable management. These skills and knowledge will assure them good career prospects in food science and technology and food business.

5.3. Special Feature

As mentioned above, the unique feature of this programme is a multidisciplinary approach including the business and management aspects of food science relevant to China as well as internationally. This emphasis is supported by a variety of required and elective subjects, e.g. see Table I & II below:

I. Emphasis on Food Science and Business

Subjects Expected Learning Outcomes

Introduction to Business; Management Science; Principles of Microeconomics; Principles of Accounting I; Introduction to Marketing; Human Resource Management etc.

1. Ability to start up small food companies and participate in venture capital investment in food related industries;

2. Ability to manage food shops; Be able to effectively contribute in the team building and management of small and large food stores, corporations and industries.

II. Emphasis on Food Science and Technology

Subjects Expected Learning Outcomes

Food Biotechnology; Food Waste Management; Chemical and Food Analysis Lab; Food Chemistry; Food Engineering; Nutrigenomics; Grain and Cereal Science; Fruits and Vegetables Science; Food Science Lab I & II etc.

1. Proficiency in the methods and techniques in food analysis, processing, preservation and application;

2. Practical skills in basic food analysis; Competence in evaluating new techniques and introduce them to commercial practice;

3. Ability to identify and respond to technological and economic challenges and changes in some of the newly developed areas of food science etc.

On the teaching and learning aspect of the programme in addition to the lecture classes on the theoretical concepts and principles of food science, the programme is supported by a comprehensive laboratory component, in support of the major lecture topics discussed. All the students are expected to complete a project in the final year of their


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study. Students will also be able to interact with food science professionals through seminars and specially arranged discussion groups and visits to learn about the latest advances in food technology, issues in management, as well as career opportunities and placement.

6. Teaching Staff

Full-time teaching staff members are recruited from all over the world. All teachers recruited possess a Ph.D., have relevant research experience, and are experts or specialists in the field of food science and technology and food business. Presently, the Dean of Science and Technology is Professor S.Y. Zee, BSc (Honours), Ph.D., and the Programme Coordinator is Dr. Karen Y. Poon, BSc (Honours), M. Phil., Ph.D.

7. Programme Structure

The Bachelor of Science (Honours) in Food Science and Technology is a four-year full-time degree programme. In addition to the subjects of the main discipline, students are required to take supporting, interdisciplinary, general education subjects and the whole person education experiential learning modules of their own choice. In the final year of study, students take individual final year projects in which they gain in-depth knowledge, basic research techniques, and training in thesis writing.

Students are normally expected to complete 141.5 credits within the curriculum structure below:

Subject (科目) Credits (学分) Major Core Subjects （专业必修课）

61.5

Major Elective Subjects （专业选修课）

15

General Education Required Subjects （通识教育必修课）

39

General Education Elective Subjects （通识教育选修课）

21

Whole Person Education Experiential Learning Modules (全人教育体验学习课程)

5

Total (合计) 141.5


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7.1. Major Core Subjects

Code Subject Chinese Title Credit BIOL2010 General Biology 生物学 3

BIOL2020 General Biology and Chemistry Lab

生物和化学实验 3

BIOL2040 Microbiology 微生物学 3 CHEM2010 General Chemistry 化学 3 CHEM2020 Chemical Analysis 化学分析 3

CHEM3010 Biochemistry and Physiology

生物化学与生理学 3

FOOD2010 Introduction to Food Science

食品科学概论 3

FOOD2020 Food Chemistry 食品化学 3 FOOD3010 Food Engineering 食品工程 3 FOOD3020 Food Analysis 食品分析 3 FOOD3040 Nutrition 营养学 3

FOOD3050 Food Materials and Processing

食材与食品工艺 3

FOOD3060 Food Science Lab I 食品科学实验I 3

FOOD3070 Food Microbiology and Toxicology

食品微生物与毒理学 3

FOOD3080 Chemical and Food Analysis Lab

食品科学分析实验 3

FOOD4010 Quality Assurance and Safety of Food

食品质管与安全 3

FOOD4030 Functional Foods 功能食品 3 FOOD4040 Food Packaging 食品包装 1.5 FOOD4100 Food Waste Management 食品废料管理 3 FOOD4111 Final Year Project I 毕业论文 I 3 FOOD4120 Food Science Lab II 食品科学实验II 3 --- Total 合计 61.5


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7.2. Major Elective Subjects②

Students are required to select at least 5 subjects from the lists below:

7.2.1 Technology

7.2.2 Business

Code Subject Chinese Title Credit ACCT2010 Principles of Accounting I 会计原理 I 3 ACCT2020 Principles of Accounting II 会计原理 II 3 BUS1010 Introduction to Business 商业概论 3 BUS2020 Principles of Law 法律原理 3 BUS3040 Management Science 管理科学 3 ECON2020 Principles of Microeconomics 微观经济学原理 3 ECON3060 Foundations of Chinese Economy 中国经济概论 3 ECON4010 International Economics 国际经济概论 3 FIN2010 Financial Management 财务管理 3 MHR3010 Human Resource Management 人力资源管理学 3 MKT2010 Introduction to Marketing 营销导论 3 MKT4010 Marketing Management and Strategy

in China 中国市场营销战略管理 3

7.2.3 Technology and Business

Code Subject Chinese Title Credit FOOD4050 Cosmetic Science and Food 化妆品科学与食品 3 FOOD4060 Food Business (Seminars) 食品商业与企业经营模式

研讨 3

FOOD4112 Final Year Project II 毕业论文II 3 FOOD4130 Food Product Development 食品开发 3

The availability of major elective subjects each semester is subject to minor changes and adjustments depending on staff availability.

② For other major elective subjects, see UIC website.

Code Subject Chinese Title Credit FOOD4020 Meat and Dairy Science 动物性食品与乳制品科学 3 FOOD4070 Grain and Cereal Science 谷类食品 3 FOOD4080 Nutrigenomics 基因调控营养学 3 FOOD4090 Food Biotechnology 食品生物科技 3 FOOD4200 Fruit and Vegetable Science 水果与蔬菜科学 3


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7.3. General Education Required (GER) Subjects

Students should complete the required subjects under each of the following GER categories. For detailed subject offerings, please see Appendix I.

GER Category Credits Applied Ethics 3 Chinese Language 6 English Language 18 I.T. Knowledge 3 Mathematics and Statistics 6 Physical Education 3 Total: 39

7.4. General Education Elective (GEE) Subjects

All students are required to take 21 GEE credits. They should complete at least one subject from the category of Chinese Culture and Society, and the remaining credits from any of the following GEE categories, preferably subjects outside their own specialization. For detailed subject offerings, please see Appendix I.

7.5. Whole Person Education (WPE) Experiential Learning Modules

Within the WPE structure, 8 modules are grouped into 5 sections. Each module is worth one credit unit. Students should earn at least one credit from each section in order to meet the WPE graduation requirements.

Please see Appendix II for information about the eight 8 modules.

8. Teaching and Learning

The teaching philosophy and method adopted are the same for all the programmes offered by the Division of Science and Technology in order to achieve a certain pattern of uniformity and common standard between programmes to facilitate ease of credit transfer and interdisciplinary learning for students. Most core (Year 1 and 2) subjects will be taught via formal lectures that are supplemented by small group tutorial classes. While basic principles and theoretical concepts are expounded in formal lectures,

GEE Category Chinese Culture and Society Business and Communication Foreign Languages and Cultures Humanities Social Sciences Science and Technology


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problem-solving exercises will be the main activity in tutorial classes. For the more advanced (Year 3 and 4) or topical course subjects, a more interactive style of teaching will be adopted where formal lecturing will be punctuated by ample discussion. The lecturing part is aimed at motivating a particular topic and providing pertinent information, including the basic theory, for the subsequent open discussion between students and the instructor. Case studies, when available, will be used both to reinforce the theoretical concepts learnt as well as to illustrate how basic principles can be applied in solving real-life problems. This teaching method is intended to stimulate critical thinking and to foster the development of problem-solving skills. Oral or poster presentations will be used to allow students to sharpen their communicative and presentation skills.

The sequence of course subjects is arranged in such a way that fundamental concepts and basic principles in various supporting disciplines of food science and technology are covered first. Subjects that are of more advanced, specialized or topical nature are offered in the 3rd and 4th years. In addition, relevant laboratory exercises are designed to complement key core lecture subjects.

All students are expected to complete a project in their final year of study. This final year project is regarded as a capstone subject in the curriculum. We believe that by working through an independent project, under the close supervision of academic staff, a student can apply what he/she has learnt in class, and put them into real practice in food science and technology. Through this experience, he/she can gradually evolve to become a professional; one who is able to integrate knowledge acquired from various disciplines to analyze a problem systematically and devise a creative and effective solution.

9. Subject Descriptions

9.1. Major Core Subjects

BIOL2010 GENERAL BIOLOGY (3 credits)

Pre-requisite(s): None Subject Description: This subject provides the student with a solid foundation in the principles of biology, from cells to the diversity of life. Topics include the structure and function of individual organisms, and their diversity. There is emphasis on plant and animal anatomy and physiology. Latest advances in biology are incorporated into the subject. There is also an overview of the scientific process/method, and examples are reviewed to show how the process works.


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BIOL2020 GENERAL BIOLOGY AND CHEMISTRY LAB (3 credits)

Pre-requisite(s): None Subject Description: Experiments relevant to General Biology and General Chemistry are conducted to illustrate and consolidate students’ understanding of the fundamental concepts and basic principles of the subject. Solid training in basic laboratory techniques in Biology and Chemistry is provided through a series of well chosen experiments. Students are provided with a solid training in basic laboratory techniques and practical skills necessary for more advanced laboratory subjects and project work.

BIOL2040 MICROBIOLOGY (3 credits)

Pre-requisite(s): None Subject Description: This subject covers the basic principles of microbiology as well as some aspects of applied microbiology. The learning materials will include microbial morphology, taxonomy and cultivation, and the roles of microorganisms in the ecosystem, pollution control process, disease and the use of microbiology in food. The objectives of this subject are to stimulate the awareness of the vast diversity of microbes in the environment and provide students a background for more advanced subjects.

CHEM2010 GENERAL CHEMISTRY (3 credits)

Pre-requisite(s): None Subject Description: This subject gives a cursory treatment of topics from Physical and Organic Chemistry pertaining to Food Science. The topics discussed include chemical bonding and intermolecular forces, basic concepts in thermodynamics, chemical kinetics, stereochemistry and conformation, chemistry of carbonyl and other important organic functional groups. Specifically, the subject provides students with (i) a solid understanding of the fundamental concepts and basic principles of chemistry; (ii) knowledge in organic chemistry required for more advanced subjects such as biochemistry and physiology, health and toxicology.

CHEM2020 CHEMICAL ANALYSIS (3 credits)

Pre-requisite(s): None Subject Description: This subject introduces students to the basic techniques and instrumentation in modern chemical analysis relevant to environmental and food sciences. It provides a suitable analytical chemistry background for students in environmental and food sciences to pursue other more advanced subjects. The topics discussed include (i) errors and statistical treatment of data, (ii) aqueous equilibria of acids and bases, (iii) titrimetric and gravimetric analysis, (iv) atomic and molecular


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spectrophotometric analysis, (v) mass spectrometry, and (vi) solvent extraction and chromatographic techniques.

CHEM3010 BIOCHEMISTRY AND PHYSIOLOGY (3 credits)

Pre-requisite(s): None Subject Description: This subject offers a fundamental knowledge and the perception of integration between biochemistry and physiology. The subject deals with molecular, cellular and integrative physiology. Topics include carbohydrate, protein, and fat metabolisms, enzymology, cardiovascular and respiratory systems, homoeostasis, nitrogenous wastes excretion, osmoregulation, signal transduction, immunology and allergy. This subject provides students with (i) concepts of basic building blocks in a variety of macromolecules and essential biochemical pathways; (ii) some detail the biochemical reactions and physiological co-ordinations; (iii) the regulatory and the adaptive responses of organisms and the control of homeostasis; (iv) the biochemical and physiological responses of the human body to food.

FOOD2010 INTRODUCTION TO FOOD SCIENCE (3 credits)

Pre-requisite(s): None Subject Description: This subject provides students with an overview of the scientific principles and current status of technology related to food and food products. The contents will include an overview of food components, food additives, diet, food safety and health.

FOOD2020 FOOD CHEMISTRY (3 credits)

Pre-requisite(s): None Subject Description: This subject is designed to provide students with basic understanding of the chemistry of major and minor components in food systems, so that students can describe the relationship of these components to food stability in terms of degradative reactions and processing.

FOOD3010 FOOD ENGINEERING (3 credits)

Pre-requisite(s): None Subject Description: This subject intends to provide students with a basic knowledge about the engineering principles relevant to the food industry so that students can comprehend the scope and complexity of food engineering and be able to communicate effectively with specialists in food engineering. This subject provides students with the basic engineering principles relevant to food and the basics of food processing systems.


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FOOD3020 FOOD ANALYSIS (3 credits)

Pre-requisite(s): None Subject Description: This subject intends to introduce students to the key concepts in professional food analysis in an industrial context, so that students can discuss the choice of analytical methods specific to a product and be able to interpret and analyze results. This subject provides students with the concept and scope of food analysis, the basic principles and applications of major analytical techniques, and the steps involved in the analysis of food components.

FOOD3040 NUTRITION (3 credits)

Pre-requisite(s): None Subject Description: The way in which nutrients are taken and metabolized is essential for a balanced or healthy diet and the maintenance of optimal fitness. In this subject, scientific knowledge and interpretation on nutrition and metabolism are expounded on to enable students to understand and evaluate future advances in nutrition and health sciences. This subject provides students with some detail in the structure and function of nutrients, the outline of the relationship between food intake and energy expenditure, understanding of the factors that influence people’s choice of foods, the various metabolic pathways in nutrient metabolism and how they are regulated and integrated, the scientific evidences of proper nutrition to better health and extended longevity.

FOOD3050 FOOD MATERIALS AND PROCESSING (3 credits)

Pre-requisite(s): None Subject Description: This subject intends to familiarize students with the basics about food materials and also to introduce students to the basic principles of food processing and preservation so that students can comprehend the scope and complexity of food processing technology and be able to communicate effectively with specialists in food manufacturing industry. This subject provides students with the basics of food materials and food processing unit operations, the compositional standards of food products, and the basic principles relevant to food preservation.

FOOD3060 FOOD SCIENCE LAB I (3 credits)

Pre-requisite(s): BIOL2020 GENERAL BIOLOGY AND CHEMISTRY LAB Subject Description: This is a laboratory-based subject. The purpose is to introduce students to some basic food science experiments, skills and practices, and allow them to have some hands-on experience in the basic techniques of experimental, analytical and practical procedures in food chemical analysis, nutrient analysis and the handling of food. This subject provides students with some practical and basic experiences in food


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chemistry and analysis of food and nutrients, some hands-on experience in the making of food and food analytical techniques, introduction of some commonly used food chemical analytical instruments, procedures and practices.

FOOD3070 FOOD MICROBIOLOGY AND TOXICOLOGY (3 credits)

Pre-requisite(s): BIOL2040 MICROBIOLOGY Subject Description: Toxic dietary components, microbial toxins and food pathogens are the predominant causes of morbidity and mortality associated with foods. In this subject the hazardous substances in general associated with food will be outlined and their effects on food reviewed. The beneficial use of micro-organisms will also be considered. This subject provides students with some basic coverage of the principles of toxicology relevant to food science and nutrition, information on microbial use and hazards associated with food, awareness of food contaminants, such as pesticides, antibiotic residues etc.

FOOD3080 CHEMICAL AND FOOD ANALYSIS LAB (3 credits)

Pre-requisite(s): None Subject Description: The practical sessions consist of experiments and techniques commonly used in chemical and food analysis. Students will be given hands-on experience in chemical and food analysis. Various types of instruments and equipments used in chemical and food analysis will be demonstrated. This subject provides students with the basic principles and techniques for sampling and sample treatment; training in analytical techniques, including physical, chemical and biological techniques, for food investigations; hands-on experience in management techniques for conducting and evaluating a project on food analysis; practical experience in treatment methods for removal of environmental contaminants related to the production and processing of food.

FOOD4010 QUALITY ASSURANCE AND SAFETY OF FOOD (3 credits)

Pre-requisite(s): None Subject Description: This subject 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 subject 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


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importance and use to food producers, manufacturers, retailers and government and to develop international trade harmony and standards.

FOOD4030 FUNCTIONAL FOODS (3 credits)

Pre-requisite(s): None Subject Description: This subject explores nutritional enhancement with respect to foods or dietary components that provide health benefits beyond basic nutrition or deliver specific nonnutritive physiological benefits to health and/or reduce the risk of diseases. Categories and examples of functional foods (or designer foods or pharma foods or nutraceuticals), 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 analyzed and discussed. An overview of the Chinese medicated drinks and diet that have special functional values or health benefits will also be presented and discussed. This subject provides students with the concept, scope and chemistry of functional foods; the highlight of functional foods in the food industry; the impact on the development of new functional food products; the basic concepts related to the health effect of a combination of food and medicine in Traditional Chinese Medicine.

FOOD4040 FOOD PACKAGING (1.5 credits)

Pre-requisite(s): None Subject Description: This subject covers all the important aspects of packaging and packaging materials. The interdisciplinary knowledge needed by food scientists will also be covered. Packaging material characteristics and their effect and interactions between the packed goods and the environment will be discussed. Quality assurance and regulatory requirements will be stressed. This subject provides students with the newest food packaging techniques and packaging materials; the interdisciplinary knowledge needed by food chemists, pharmaceutical chemists, food technologists, materials scientist, process engineers and product developers etc.; the analysis of the material characteristics, additives, mass transport phenomena of packaging materials with the packed foods and the environment; the quality assurance measures and the recent regulatory requirements of governments locally and overseas.

FOOD4100 FOOD WASTE MANAGEMENT (3 credits)

Pre-requisite(s): None Subject Description: This subject 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 emphasized. This subject allows students understand the problems associated with food waste and


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pollution; and informs students the modern methods to reduce food waste and how to counter food waste pollution.

FOOD4111 FINAL YEAR PROJECT I (3 credits)

Pre-requisite(s): None Subject Description: A semester individual project on a topic related to the field of food science utilizing skills and knowledge acquired in this programme. Each student has to perform a literature review or a project and write a dissertation of 5,000 words. This subject enables students to go through an independent learning experience; and gives students a chance to develop skills, including the use of on-line and off-line materials, the logical development of scientific arguments, thesis writing skills, presentation techniques and time management

FOOD4120 FOOD SCIENCE LAB II (3 credits)

Pre-requisite(s): BIOL2020 GENERAL BIOLOGY AND CHEMISTRY LAB Subject Description: This is a laboratory-based subject. The purpose is to introduce students to some basic food processing and engineering experiments, and allow them to obtain some hands-on experience on techniques and procedures used in the processing and preservation of foods. This subject provides students with some practical experiences in food processing and engineering; some of the commonly used techniques and procedures in food processing and preservation.

9.2. Major Elective Subjects

ACCT2010 PRINCIPLES OF ACCOUNTING I (3 credits)

Pre-requisite(s): None Subject Description: This subject provides students with a general understanding of basic accounting concepts, accounting circle (bookkeeping), principles and their applications in some financial accounting topics including cash, current assets and current liabilities, inventory and non-current assets.

ACCT2020 PRINCIPLES OF ACCOUNTING II (3 credits)

Pre-requisite(s): ACCT2010 PRINCIPLES OF ACCOUNTING I Subject Description: This subject aims at providing students with a general understanding of basic accounting concepts, accounting cycle (bookkeeping), principles and their applications in some selected financial and management topics including partnerships; corporations; non-current liabilities; cash flow statement; financial performance analysis; accounting for manufacturing operations; cost behaviour and CVP analysis; budgetary control and performance evaluation; and relevant cost and analysis for management decision making.


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BUS1010 INTRODUCTION TO BUSINESS (3 credits)

Pre-requisite(s): None Subject Description: This is an integrated subject designed to provide students with a fundamental understanding of the business environment, the nature and structure of modern business organizations, and selected business functions. It gives students a macro view of business and provides them with meaningful and real-world–oriented information.

BUS2020 PRINCIPLES OF LAW (3 credits)

Pre-requisite(s): None Subject Description: This subject introduces to students the basic principles of Hong Kong legal system law and how the various branches of Hong Kong law evolve over time. Special emphasis is also placed on the Law of Tort and the Law of Contract, two aspects of law which are most useful to businessmen.

BUS3040 MANAGEMENT SCIENCE (3 credits)

Pre-requisite(s): None Subject Description: The subject provides students with an introduction to operations research and operations management for problem-solving in a management context, including the process of building and using mathematical and spreadsheet models. It introduces project/event management, linear programming and simulation, and also deals with identifying costs, decision-making over time and uncertainty issues. The subject is a combination of quantitative and qualitative subjects. It is widely used for planning and decision making in business, industry, government, health services and everyday life by applying mathematical and statistical techniques to solving practical problems, often using computers.

ECON2020 PRINCIPLES OF MICROECONOMICS (3 credits)

Pre-requisite(s): None Subject Description: This subject provides students with an introduction to the basic principles of microconcepts and tools of microeconomic analysis. Central topic of study is price theory including supply and demand and marginal analysis. Topics covered include imperfect competition, antitrust, regulation, environmental economics, the distribution of income and efficient resource use.

ECON3060 FOUNDATIONS OF CHINESE ECONOMY (3 credits)

Pre-requisite(s): None


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Subject Description: This subject aims to introduce students with the basic features of the Chinese economics system and its performance since 1949, with emphasis on its post-1978 reform period. The institutional reforms in various sectors and the gradual open-up of the economy will be analyzed in detail. The subject also introduces the structure, institutions and policies of the Chinese economy and its foreign trade, emphasizing policy choices that affect national income, employment and the value of money. The subject looks at the big picture, and how our economy reacts to current trends. After taking this subject, the students are expected to understand why China was successful in maintaining a high economic growth in the past two decades, what social problems are caused by the reform, and what challenges it will be facing in the future.

ECON4010 INTERNATIONAL ECONOMICS (3 credits)

Pre-requisite(s): None Subject Description: This subject aims to provide an up-to-date and understandable analytical framework for illustrating current events of international trade and finance, and bringing the web excitement of international economics into classroom. The first half will be devoted to understand the classical as well as modern theories of international trade, trade policy and international economic integration. The second half of this subject will be focused on international financed and open economy macroeconomic, understanding the difference between fixed and flexible exchange rate systems, balance of payments and international monetary problems.

FIN2010 FINANCIAL MANAGEMENT (3 credits)

Pre-requisite(s): ACCT2010 PRINCIPLES OF ACCOUNTING I, AND ACCT2020 PRINCIPLES OF ACCOUNTING II; OR

BUS1010 INTRODUCTION TO BUSINESS Subject Description: This subject enables students to (1) understand the fundamental concepts in finance; (2) assess alternative investment possibilities; and (3) evaluate different sources of financing projects.

FOOD4020 MEAT AND DAIRY SCIENCE (3 credits)

Pre-requisite(s): None Subject Description: This subject outlines the science and technology of meat (beef) and dairy products. The importance of meat’s contribution to a healthy, contemporary diet is emphasized. Various other meat products (e.g. from pig, lamb and chicken) and their related processing techniques are also discussed.

FOOD4050 COSMETIC SCIENCE AND FOOD (3 credits)

Pre-requisite(s): None Subject Description: This subject provides the student with a basic knowledge in Cosmetic Science. It also provides students with an up-to-date knowledge of the


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formulation, manufacture, evaluation and marketing of cosmetic and toiletry products. It introduces students to the modern concepts of oral cosmetic beauty supplements or oral skin products.

FOOD4060 FOOD BUSINESS (SEMINARS) (3 credits)

Pre-requisite(s): None Subject Description: In this subject a case study mode will be adopted. The business idea and approach, management style, safety measures, consumers’ food choice research and marketing and sales strategies of some traditional Chinese and multinational food stores and shops will be discussed and analyzed in detail. Managers, technical personnel and CEO of various food stores will be invited to give seminars on topics that are of interests to students.

FOOD4070 GRAIN AND CEREAL SCIENCE (3 credits)

Pre-requisite(s): None Subject Description: This subject 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.

FOOD4080 NUTRIGENOMICS (3 credits)

Pre-requisite(s): None Subject Description: Nutrigenomics is the study of personalized nutrition or the relationship between human genes or genotype and diet related diseases. The basic principles of genotype variation, genetically based nutrition and dietary therapy will be explained and explored.

FOOD4090 FOOD BIOTECHNOLOGY (3 credits)

Pre-requisite(s): None Subject Description: This subject 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).

FOOD4112 FINAL YEAR PROJECT II (3 credits)

Pre-requisite(s): None Subject Description: This is a continuation of Final Year Project I, but it will be restricted to students who have academically performed very well in year 2 and year 3.


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FOOD4130 FOOD PRODUCT DEVELOPMENT (3 credits)

Pre-requisite(s): None Subject Description: This is an integrated subject with practical approach that introduces students to the fundamentals of food product development. The application of food science in developing new and improving existing food products that meet the changing consumer preferences will be emphasized. The need for new product launches to remain competitive for food manufacturers and the product development process from concept to marketplace that is responsive to the societal needs will be discussed. An overview of new food product trends, raw materials and technology will be presented. Students will also be afforded the opportunity to hands-on laboratory work in food formulation to enrich and enhance their understanding in the principle of new food product design and development.

FOOD4200 FRUIT AND VEGETABLE SCIENCE (3 credits)

Pre-requisite(s): None Subject Description: This subject outlines the science of fruits and vegetables and their products. The importance of fruits and vegetables to a healthy, contemporary diet is emphasized. The production, post-harvest physiology and quality deterioration of fruits and vegetables will also be discussed.

MHR3010 HUMAN RESOURCE MANAGEMENT (3 credits)

Pre-requisite(s): None Subject Description: This subject is designed to provide students with an applied knowledge and understanding of Human Resource Management (HRM). The compatibility of the productive utilization of people in achieving an organization’s objectives and the satisfaction of employee needs will be emphasized. The subject will focus on current issues and trends as they relate to China including Hong Kong and the Asia Pacific region.

MKT2010 INTRODUCTION TO MARKETING (3 credits)

Pre-requisite(s): None Subject Description: This subject aims to help students understand the marketing theories at a higher management level and apply the theories in dealing with the practical problems leading to effective marketing management skills. Based on marketing, it aims to enforce the students’ ability of management.

MKT4010 MARKETING MANAGEMENT AND STRATEGY IN CHINA (3 credits)

Pre-requisite(s): None


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Subject Description: This subject aims at providing students with an understanding of the marketing environment and practices in China. Emphasis will be placed on the socio-cultural environment and marketing mix elements in China. Problems and prospects of doing marketing in China will also be examined.

9.3. General Education Subjects

See Appendix I of the Undergraduate Handbook.

9.4. Whole Person Education Experiential Learning Modules

See Appendix II of the Undergraduate Handbook.

10. Internship, Placement and Overseas Visits

10.1. Internship, Placement

In order to provide students with practical experiences and broaden their minds and horizons, UIC will try to arrange internships, placements in industries, companies and enterprises, and overseas visits. The details (e.g. the structured arrangement) will be announced on the UIC web site each year. Internship is compulsory.

10.2. Cooperative Programmes with Food Industry

Specific cooperative programmes with food industry will also be arranged for students to participate and learn under a real life situation or environment.

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