Course Aim | Course Structure | Course Module |
Course Prospects

In this course, students will gain a comprehensive foundation in food & nutrition science and how it relates to the food & beverage as well as health care industry.

The course equips students with:

• The knowledge of basic food science, processing technology and applied nutrition science essential to understanding the food and beverage industry, as well as the healthcare & nutrition sector
  
  
• A strong foundation in the areas of chemistry, microbiology and business to provide a foundation for specialized topics, including food safety and quality, regulatory affairs, food chemistry and microbiology, product development, food ingredients, applied nutrition, food business, and food marketing and innovation
  
  
• Expertise in a wide variety of laboratory techniques employed in food chemistry, food microbiology, food processing technology and nutrition science
  
  
• A sound understanding of the business concepts and issues relating to the food & beverage business
  
  
• Analytical, independent and collaborative learning, research, communication and interpersonal skills

Last updated on 7 Jan 2010 by Lawrence Zhuang