Students are expected to complete 152 units within the curriculum structure below:
Students are expected to complete 152 units within the curriculum structure below:
Students are required to take the following 21 (61 units) Major Required Courses
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.
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.
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.
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..
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Students are required to select at least 6 courses (18 units) from the lists below:
1) Science and Technology
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.
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.
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.
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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
All students should complete 37 units of University Core courses to fulfil the graduation requirements.
All students should complete 18 units of General Education (GE) Courses to fulfil the graduation requirements.
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.
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
