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.

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.

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.