Master of Science in the field of Food Safety and Toxicology

The University of Hong Kong

History/Overview

Established by the School of Biological Sciences in 2009, the MSc in the field of Food Safety and Toxicology programme aims to provide a comprehensive training on a multi-disciplinary field involving general toxicology, food toxicology, regulatory toxicology, and food safety management. The distinctive feature of this toxicology programme is its focus on food safety perspectives. It emphasizes on basic knowledge as well as practical skills in recognition and evaluation of human exposure to potentially hazardous chemicals and pathogens, in our living environment and via dietary intake of foods. Special reference will be made to food safety evaluation and regulation.

Assessment

Written work forms an important part of the programme. All written and verbal communication is in English. Most courses in the programme are assessed by examination and by coursework. The project report will be assessed by examiners and participation in the seminars at which students present their work is one of the requirements for the completion of this component of the degree curriculum.

All courses in this programme are compulsory. A candidate shall be examined shortly after the completion of each course.

Target Students

Students are expected to have basic knowledge in physiology, biochemistry, chemistry or molecular biology for understanding the topics covered in the programme. The programme is intended for those with relevant experience in the food, chemical, pharmaceutical and public health sectors, including but not limited to:

• supervisory positions in the above industries or consultancy;
• environmental, food and health officers, technical officers in local/national regulatory authorities;
• officers in diagnostic or analytical laboratories; and
• graduates who completed relevant undergraduate degrees, looking for career opportunity in the above industries/government agencies.