Students are expected to complete 152 units within the curriculum structure below:

Major Required Courses

Students are required to take the following 21 (61 units) Major Required Courses

BIOL2003
General Biology
3Units

Pre-requisite(s): None 

Course Description:
This course provides the student with a solid foundation in the principles of biology, from molecular biology to cells to the diversity of life. Topics include the structure and function of representative organisms, and their diversity. Latest advances in biology are incorporated into the course. There is also an overview of the scientific process/method, and examples are reviewed to show how the process works.

BIOL2013
General Biology and Chemistry Laboratory
3Units

Pre-requisite(s):
BIOL2003 GENERAL BIOLOGY, and
CHEM2003 GENERAL CHEMISTRY

Course 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, practical skills, lab safety knowledge, and writing skills of lab report necessary for more advanced laboratory courses and project work.


BIOL2033
Food Microbiology
3Units

Pre-requisite(s): None 

Course Description:
This course 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 course are to stimulate the awareness of the vast diversity of microbes in the environment and provide students a background for more advanced courses.


BIOL2063
Biochemistry
3Units

Pre-requisite(s):
BIOL2003 GENERAL BIOLOGY, and
CHEM2003 GENERAL CHEMISTRY

Course Description:
This course introduces the basic principles of biochemistry and molecular biology, emphasizing broad understanding of chemical events in living systems in terms of metabolism, structure-function relationships of biologically important molecules with detailed analysis of the structures, properties; functions of proteins, carbohydrates, and lipids; introduction to carbohydrate, lipid and protein metabolisms..

BIOL2073
Physiology
3Units

Pre-requisite(s):
BIOL2003 GENERAL BIOLOGY

Course Description:  
This course is designed to provide students with an understanding of the function and regulation of the human body and physiological integration of the organ systems to maintain homeostasis. Course content will include neural and hormonal homeostatic control mechanisms, as well as study of the musculoskeletal, circulatory, respiratory, digestive, urinary, immune, reproductive, and endocrine systems.



CHEM2003
General Chemistry
3Units

Pre-requisite(s): None 

Course Description:
This course gives a cursory treatment of topics from physical and organic chemistry. 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 course 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 courses such as Biochemistry Physiology, Analytical Chemistry and Food Toxicology.


CHEM2033
Analytical Chemistry
3Units

Pre-requisite(s):
CHEM2003 GENERAL CHEMISTRY

Course Description:
This course introduces students to the basic techniques and instrumentation in modern chemical analysis relevant to food science. It provides a suitable analytical chemistry background for students in food science to pursue other more advanced courses. The topics discussed include (i) steps in an analytical process; (ii) extraction techniques; (iii) evaluation of results: errors, statistical treatment, calibration curves; (iv) classical analytical methods: gravimetric analysis; (v) atomic and molecular spectrometry; (vi) mass spectrometry; and (vii) chromatographic techniques.

ENGI2003
Mechanical Engineering and Practice
3Units

Pre-requisite(s): None 

Course Description:
This course gives an overview of the major fields of mechanical engineering, such as design, production, theory of machines, solid mechanics, fluid mechanics and thermal and energy systems. It prepares students to master the basic concepts of mechanical engineering, to handle the basic theory of general mechanical engineering; to make elementary calculations of ideal gases and steam; to understand and appreciate significance of mechanical engineering in different fields of engineering; and the basic methods of dealing with general mechanical engineering problems. The course gives students a chance on the practice of preparing and presenting a scientific design of an engineering system.

ENGI2013
Engineering Drawing and AutoCAD Practice
3Units

Pre-requisite(s): None 

Course Description:
This course helps students to understand the basic principles of engineering drawing. Students will learn how to take data and transform them into graphic drawings, and how to use freehand and appropriate computer software for drafting and technical drawing.

FOOD1033
Introduction to Food Science
3Units

Pre-requisite(s): None 

Course Description:
This course 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.

FOOD2013
Food Chemistry
3Units

Pre-requisite(s):
CHEM2003 GENERAL CHEMISTRY

Course Description:
This course 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.

FOOD3003
Food Analysis
3Units

Pre-requisite(s):
CHEM2003 GENERAL CHEMISTRY

Course Description:
This course 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 analyse results. This course 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.

FOOD3013
Nutrition
3Units

Pre-requisite(s): None 

Course Description:
The way in which nutrients are taken and metabolised is essential for a balanced or healthy diet and the maintenance of optimal fitness. In this course, scientific knowledge and interpretation on nutrition and metabolism are expounded on to enable students to understand and evaluate advances in nutrition and health sciences. This course provides students in some detail, 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.

FOOD3023
Food Toxicology
3Units

Pre-requisite(s):
BIOL2063 BIOCHEMISTRY

Course Description:
Toxic dietary components, microbial toxins and food pathogens are the predominant causes of morbidity and mortality associated with foods. In this course the hazardous substances associated with food in general will be outlined and their effects on food reviewed. The beneficial use of micro-organisms will also be considered. This course 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.


FOOD3033
Chemical and Food Analysis Laboratory
3Units

Pre-requisite(s): None 

Course 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 analysis and food analysis. Various types of instruments and equipment used in chemical and food analysis will be demonstrated. This course 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.

FOOD3053
Food Materials Science
3Units

Pre-requisite(s):
FOOD1033/2003 INTRODUCTION TO FOOD SCIENCE

Course Description:
This course intends to familiarise 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 materials and be able to communicate effectively with specialists in food manufacturing industry. This course provides students with the fundamentals of food materials, techniques in food material handling, structuring operation, the compositional standards of food products, and the basic principles relevant to polyphasic food systems.


FOOD3063
Food Process Engineering
3Units

Pre-requisite(s): None 

Course Description:
This course intends to provide students with a basic knowledge about food processing systems and their engineering principles relevant to the food industry, so that students can comprehend the scope and complexity of food engineering and food processing systems, and are able to work and communicate effectively with specialists in the area.

FOOD3073
Food Science Laboratory
3Units

Pre-requisite(s):
BIOL2013 GENERAL BIOLOGY AND CHEMISTRY LABORATORY

Course Description:
This is a laboratory-based course. 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 course provides students with some practical and basic experiences in food 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.

FOOD4004
Final Year Project I (FOOD)
3Units

Pre-requisite(s): None 

Course 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 research project and write a dissertation of about 5,000 words. This course 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.

SCIT1023
Laboratory Safety
1Units

Pre-requisite(s): None 

Course Description:
This course is designed to help students acquire the concepts of laboratory safety, properly use chemicals, biological materials, laboratory apparatus; educate students abide by laboratory safety guidelines to meet the national, college level and programme-specific laboratory regulations and management schemes; train students to identify laboratory concerns and make corrections and use laboratory safety equipment including fire equipment to properly handle laboratory emergency; and reinforce their awareness of the possible risks or hazards involved with laboratory work and realize that laboratory is generally a safe place to work if safety guidelines are properly followed.

STAT1013
Introduction to Probability and Statistics
3Units

Pre-requisite(s): None 

Course Description:
This course provides an introduction to some important statistical ideas and their applications. Topics include: basic classical and geometric probability principles, random variables and their probability distributions, covariance and correlation structure, sampling and sampling distribution, confidence interval estimation, hypothesis testing about some basic population parameters like the mean, variance, some basic goodness-of-fit tests like the chi-square test and probability plot for detecting normality, analysis of variance, and multiple regression models with variable selection and forecasting.

Major Elective Courses

Students are required to select at least 6 courses (18 units) from the lists below:

1) Science and Technology

BIOL3043
Molecular Biology
3Units

Pre-requisite(s):
BIOL2003 GENERAL BIOLOGY

Course Description:
This course will build on the knowledge of cell structure and function gained in General Biology and extend students' knowledge of how eukaryotic cells work at the molecular level; provide an overview of cell structure and function at the molecular level, including the flow of information from genes to proteins, and regulation of cellular processes, signalling and proliferation in eukaryotic cells; and introduce some of the major ideas and experimental approaches in cell and molecular biology.

CHEM2043
Physical Chemistry
3Units

Pre-requisite(s):
CHEM2003 GENERAL CHEMISTRY

Course Description:
This course introduces students the concepts and basic principles of thermodynamics and kinetics, and a vision of matter-energy relationship in physical and chemical systems. It helps students to understand transformations at the molecular level and enables them to have a physicochemical approach to perform and analyze experiments.

FOOD3043
Life Cycle Nutrition
3Units

Pre-requisite(s):
BIOL2003 GENERAL BIOLOGY

Course Description:
This course provides students with the outline of the major physiological changes, nutritional needs and nutrition-related issues throughout the life cycle. It enables the students to apply basic principles of nutrition to nutrition-related problems that would occur in different stages of life cycle, and help them to describe possible interventions in different nutrition related problems throughout the life cycle.

FOOD3083
Research Methods in Food Science
3Units

Pre-requisite(s): None 

Course Description:
This course introduces qualitative and quantitative research methods that provide students with a basic knowledge of reading and evaluating research and professional literature within food science area. The course gives students an introduction to research design, methods for data collection, assessment of data quality, and how research results can be presented and interpreted.

FOOD4003
Food Safety and Quality Management System
3Units

Pre-requisite(s):
FOOD3023 FOOD TOXICOLOGY

Course Description:
This course 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 course 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 importance and use to food producers, manufacturers, retailers and government and to develop international trade harmony and standards.

FOOD4005
Final Year Project II (FOOD)
3Units

Pre-requisite(s):
Not less than Grade B of FOOD4004 FINAL YEAR PROJECT I (FOOD)

Course Description:
This course allows students to carry out more in-depth research for their Final Year Project. Students interested to enrol in this course need to achieve grade B or above in FOOD4004 and obtain permission from the Program Director. They should register the Final Year Project II as a major elective during the online course selection.

FOOD4013
Meat and Dairy Science
3Units

Pre-requisite(s): None 

Course Description:
This course outlines the science and technology of meat (beef) and dairy products. The importance of meat's contribution to a healthy, contemporary diet is emphasised. Various other meat products (e.g. from pig, lamb and chicken) and their related processing techniques are also discussed.

FOOD4023
Functional Foods
3Units

Pre-requisite(s): None 

Course Description:
This course explores nutritional enhancement with respect to foods or dietary components that provide health benefits beyond basic nutrition or deliver specific physiological benefits to health and/or reduce the risk of diseases. Categories and examples of functional foods, 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 analysed and discussed. This course provides students with the concept, scope and chemistry of functional foods; the highlight of functional foods in the food industry; and the impact on the development of new functional food products.


FOOD4033
Grain and Cereal Science
3Units

Pre-requisite(s): None 

Course Description:
This course 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.


FOOD4043
Food Biotechnology
3Units

Pre-requisite(s): None 

Course Description:
This course 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).


FOOD4053
Food Waste Management
3Units

Pre-requisite(s): None 

Course Description:
This course 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 emphasised. This course allows students to understand the problems associated with food waste and pollution; and informs students the modern methods to reduce food waste and how to counter food waste pollution.

FOOD4073
Fruit and Vegetable Science
3Units

Pre-requisite(s): None 

Course Description:
This course outlines the science of fruits and vegetables and their products. The importance of fruits and vegetables to a healthy, contemporary diet is emphasised. The production, post-harvest physiology and quality deterioration of fruits and vegetables will also be discussed.

FOOD4083
Introduction to Human Pathophysiology and Pharmacology
3Units

Pre-requisite(s):
BIOL2063 BIOCHEMISTRY, and
BIOL2073 PHYSIOLOGY

Course Description:
This course is to present a compendium of human diseases relevant to the nutrition and health professional. Students will learn physiological and biochemical mechanisms of disease development, including the incidence and prevalence of diseases. The fundamental principles of pharmacology will be introduced and drugs used to treat diseases that affect various organs of the body will be examined.

FOOD4093
Nutrition and Disease Prevention
3Units

Pre-requisite(s):
FOOD3013 NUTRITION

Course Description:
This course helps students to appreciate and understand the close relationship between nutrition and chronic disease prevention. Students will gain the knowledge of the factors that contribute to the onset and progression of several chronic diseases, and the reasons of prescribing the various diets and nutritional regimen for preventing and improving these chronic diseases.


FOOD4103
Nutrition in Medical Therapy
3Units

Pre-requisite(s):
FOOD3013 NUTRITION

Course Description:
This course is to help students to understand and utilise the knowledge of nutritional care as adjunct therapy to medical, surgical and pharmacological therapy; to understand the common laboratory tests, interpretation of test data and collection of pertinent data for assessing nutritional needs of patients; to integrate medical biochemical, dietary and lifestyle information to provide dietary advices for various medical and health conditions.

FOOD4113
Food Microbiology and Food Safety Laboratory
3Units

Pre-requisite(s):
BIOL2013 GENERAL BIOLOGY AND CHEMISTRY LABORATORY, and
FOOD3073 FOOD SCIENCE LABORATORY

Course Description:
In addition to the trainings in General Biology and Chemistry Laboratory and Food Science Laboratory, this course provides on-hand experience in traditional and modern biotechnological methods used in food science, especially for food safety purpose. Students will learn to perform experimental techniques for manipulating microorganisms. Methods used to detect toxicants in modify food and food products will also be introduced.

FOOD4123
Food Packaging
3Units

Pre-requisite(s): None 

Course Description:
This course covers the important aspects of packaging technology and packaging materials. Packaging materials and their effects and interactions with the packed foods and the environment will be discussed. The important methods for the packaging of fresh and processed foods will be emphasised. The food safety standards related to food packaging will also be introduced.


FOOD4133
Wine and Cheese Science
3Units

Pre-requisite(s): None 

Course Description:
Wine and cheese are both made through fermentation; and are important in western food culture. Sensory evaluation plays a key role in food quality assessment. The course intends to focus on the principles and techniques of wine and cheese production, the design and practices of food sensory experiments. In addition, this course provides students with multiple opportunities of sensory evaluation practices on a range of wine and cheese products.

FOOD4143
Nutrition in Practice
3Units

Pre-requisite(s):
FOOD3013 NUTRITION

Course Description:
This course provides students with advanced concepts in nutrition and contemporary health issues, and let students be more knowledgeable about the application of nutrition into practice effectively, such as at individual levels, school, elderly cared homes. Key recommendations for the development of menu planning and menu assessment are covered.


FOOD4153
Food Product Development and Practice
3Units

Pre-requisite(s):
FOOD2013 FOOD CHEMISTRY

Course Description:
This course introduces product development and its practice. It introduces students factors that affect the quality and consumer acceptance of food products, and how these factors are determined through techniques like shelf life tests, sensory evaluations and market research. It also provides students with an opportunity of food production practice.


PHYS2003
Principles of Physics
3Units

Pre-requisite(s): None 

Course Description:
This course teaches the basic principles of physics to explain the properties of heat, light, electricity, magnetism, and quantum mechanics of atoms and then apply the principles to study the functions of electronics, analytical instruments, environmental monitoring instruments, solar panel, etc. In addition, the impacts of important physical phenomena such as air movement, light scattering by particulate matter, global warming, solar radiation, radioactivity, etc. on the formation of environmental risks and pollutions will be analysed. The basic principles of physics taught in this course can be applied not only to Environmental Science, but also to other sciences and everyday life.


2) Business and Management

ACCT2003
Principles of Accounting I
3Units

Pre-requisite(s): None 

Course Description:
The objective of this course is to provide students with a general understanding of basic accounting concepts, accounting cycle (bookkeeping), principles and their applications in some elementary financial accounting topics including cash; current assets and current liabilities; inventory and non-current assets.

ECON2003
Principles of Macroeconomics
3Units

Pre-requisite(s): None Course 

Description:
This course aims to introduce students with the main building blocks of macroeconomics, so as for students to acquire a basic understanding of how a market economy functions, to appreciate the critical macroeconomic issues facing the society, and to understand to a certain degree the going debate on these issues. This is a necessary preparation not only for many careers in private and public sectors but also for responsible citizenship in modern society.

ECON2013
Principles of Microeconomics
3Units

Pre-requisite(s): None 

Course Description:
This course aims first to introduce students with the basic principles and the main building blocks of microeconomics. The students should appreciate the relevance of the course materials in real life, and learn to apply them in analysing some simple economic problems commonly encountered by individuals and firms. The major topics covered are: the market forces of demand and supply, and the associated concept of elasticity; the key role of price in the resource allocation; the efficiency of, and some possible problem with, the market mechanism; the various cost measures for firms; the different forms of market competition, and the impact on social welfare; and finally, the basic role of government in the economy.

MHR3003
Human Resource Management
3Units

Pre-requisite(s): None 

Course Description:
This course is designed to prepare students for a successful business career as a human resource professional by providing them with a broad understanding of issues and principles in human resource management in various organisational settings.

University Core Courses

All students should complete 37 units of University Core courses to fulfil the graduation requirements.

General Education Programme

All students should complete 18 units of General Education (GE) Courses to fulfil the graduation requirements. 

Free Elective Courses

The 18 units of Free Electives could be used by students to (a) spend a semester abroad; (b) take a minor or (c) take more courses offered by the teaching units.

Notes

The curriculum is particularly relevant for the 2022 cohort students. Other students please refer to https://ar.uic.edu.cn/current_students/student_handbook/programme_handbook.htm