Senior Year Entry Programme

Bachelor of Science (Honours) in Food Testing Science

Non-Jupas Programme Code: BSCHFTSJS

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Full-time Face-to-Face: Undergraduate Programme for AD/HD Graduates

In the 2013 Policy Address, the Testing and Certification industry has reconfirmed by the Government as an industry with good development potential and a sector where Hong Kong enjoys clear advantages. Six selected industries with potential demand for testing and certification services are identified by the Government. They are Chinese medicine, construction materials, food, jewellery. environmental protection and information and communications technologies. According to the review report of the Hong Kong Council for Testing and Certification 2013, the food trade was selected because:

  • potential demand for testing arising from Government’s outsourcing of food testing and the progressive introduction of legal standards and regulatory framework for nutritional content and harmful substances, which would also help to build up local testing laboratories’ expertise;
  • potential demand from Hong Kong’s external trade for processed food; and
  • emerging demand for authenticity testing and certification of high-value food, together with the competitive edge from the high level of professionalism, integrity and reputation of Hong Kong’s testing and certification industry.

To further align with the Government’s strategic direction to drive the development of the Testing and Certification industry, the OUHK is offering a  full-time face-to-face BSc (Hons) in Food Testing Science  programme starting.

Highlights of Programme

  • Specially design for AD/HD Graduate who is keen to work in the food testing and certification industry
  • Cover essential and comprehensive knowledge of food safety, food testing & certification, and prepares students to embark on a career in relevant industries

Entry Requirement

The requirement for Senior Year entry will be a holder of recognized Higher Diploma, Associate Degree, or equivalent, in Testing and Certification, Food, or a related discipline.

Highlights of Core Courses:

Year Two
Essential Biology (BIOL S103F) Essential Chemistry (CHEM S102F)
Statistical Data Analysis (STAT S251F) Food and Nutrient Chemistry (CHEM S201F)
Physical and Organic Chemistry (CHEM S234F) Cellular and Molecular Biology (BIOL S236F)
Biochemistry & Microbiology (BIOL S235F) Laboratory Techniques in Practice (SCI S291F)
Year Three
Quality Management for Science and Technology (TC S319F) Food Analysis (SCI S365F)
Measurement Uncertainty & Test Method Development (TC S320F) Microbiology & Toxicology (BIOL S 351F)
Analytical Chemistry (CHEM S350F) Conformity Assessment & Laboratory Accreditation (TC S311F)
Biochemical and DNA Technologies (BIOL S356F) Emerging Technologies in Food Analysis (SCI S364F)
Professional Training and Workplace Attachment (SCI S390F)
Year Four
Food Safety Management System: Audit & Certification (TC S462F) Management Systems for Inspection & Certification Bodies (TC S312F)
Selected Topics in Food Safety (SCI S463F) Principles of Good Manufacturing Practice (TC S380F)
Professional Practice and Ethics (TC S420F)
Science Research Project (SCI S410F)

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