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What will I learn?

For our Hong Kong society to advance, we need to build a healthy and caring society. Protecting and promoting the health of the people and assuring the safety and quality of food are therefore some of our society's prime concerns. Health is a personal resource that affects our collective community wellbeing as well as each individual's own personal pathway through life.

Because food is a key determinant of health, food safety and health are inextricably linked. In other words, while selecting our food to meet energy and nutrient requirements is essential, food safety and quality are also important. However, in addition to focusing on improving production, processing, storage and distribution of food, an integration of basic and applied food and nutrition science is encouraged. This would meet the current challenges of the growing burden of non-communicable disease resulting from changing diet and lifestyle coupled with the lessons learned from recent microbiological and other challenges to food quality and safety. These challenges place a great demand on government agencies, food industry and other organizations in both the public and private sectors for continuing improvement of new and healthier, safer food products and ultimately for effective food and nutrition policies

The advance in food science and technology and nutrition research has lead to the emergence of new methods of food production, as well as new nutrition and health issues. Therefore, people who are working in related fields or preparing to do so need to equip themselves with more advanced knowledge to meet these new challenges. However, courses addressing both areas of food and nutritional sciences are lacking in Hong Kong.

Our M.Sc. programme is the first of its kind focusing on the multidisciplinary interface of food science and human nutrition. It will provide in-depth, up-to-date and practical knowledge in food science, food technology and nutrition. Specific topics of public relevance will also be addressed. Students will have the chance to undertake research in either nutrition or food science and technology in order to obtain more exposure in their area of interest, consolidate their research skills for further development and maximize scientific progress.

Objectives

Upon completion of this programme, graduates are expected to develop:

  • an understanding of the subjects at the interface of human nutrition and food science
  • an understanding of the chemical, physical and microbiological characteristics of food and food products in the context of their manufacture and storage and in relation to food technology and their safety and nutritional attributes
  • an understanding of current research in nutrition related to diet and health issues and its implications for public health as well as its impact on the food chain and associated industries locally and globally
  • skills in gathering, critically evaluating, incorporating, refining and effectively communicating new scientific data and knowledge.

Which department am I in?

Faculty of Science

Study options

Full Time (1 year)

Tuition fees
HK$126,000.00 (12,79,967) per year
Start date

Expected September 2022

Venue

The Chinese University of Hong Kong

Shatin,

Sha Tin, Hong Kong, New Territories

Entry requirements

For students from United States

Applicants must have a graduated from a recognized university and obtained a Bachelor's degree, normally with honours not lower than Second Class; or graduated from an honours programme of a recognized university with a Bachelor's degree, normally achieving an average grade of not lower than "B"; or completed a course of study in a tertiary educational institution and obtained professional or similar qualifications equivalent to an honours degree. English Language Requirements: TOEFL: 550 (Paper-based)/79 (Internet-based); IELTS (Academic): 6.5; GMAT (Verbal): Band 21.

For international students

In addition to the general requirements of the Graduate School, priority will be given to applicants who have:

  • obtained a Bachelor’s degree in Nutrition, Food Science and Technology, Biological/ Medical Sciences, Education or related subjects with honours not lower than second class; or
  • completed a course of study in Nutrition, Food Sciences and Technology or Biological/ Medical Sciences in a tertiary educational institution and obtained relevant professional or similar qualifications equivalent to an honours degree.

To fulfill the University’s minimum English language requirements for admission to postgraduate programmes, applicants should have:

obtained a degree from a university in Hong Kong or taken a degree programme of which the medium of instruction was English; or

achieved scores in the following English Language tests2 as indicated:

  • TOEFL: 550 (Paper-based)/79 (Internet-based);
  • IELTS (Academic): 6.5;
  • GMAT (Verbal): Band 21; or

obtained a pass grade in other English language requirements equivalent to HKDSE or

obtained a recognized professional qualification, provided that the examination was conducted in English.

*There may be different IELTS requirements depending on your chosen course.

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