Coursework requirements for MSc. (by coursework) in Food Science & Human Nutrition

Graduation requirements:

MSc (by coursework) in Food Science and Human Nutrition

A student must meet all the coursework and research project requirements and have earned 40 MCs with the following criteria:

    • Achieve a minimum CAP of 3.0;
    • Pass seven modules (minimum 5 FST-coded) from those listed in both module clusters and
    • Successfully complete and attain a minimum of C+ grade for the module FST5199 MSc Research Project (12 MCs).

MSc (by coursework) students who fail to meet the MSc (by coursework) graduation requirement or have extenuating circumstances that impact their ability to complete the Programme have the option to exit MSc (by coursework) in Food Science and Human Nutrition with a Graduate Diploma or Graduate Certificate, provided they meet the necessary requirements.

 

Graduate Diploma in Food Science and Human Nutrition

To graduate with a Graduate Diploma in Food Science and Human Nutrition, students must successfully fulfill the following:

    • Pass seven modules (28 MCs, at least 20 MCs of FST-coded modules) from both module clusters listed in the Programme Curriculum

     

Graduate Certificate
Two types of Graduate Certificates are offered to students who have passed modules prescribed for respective cluster of courses:

Students must complete and pass three modules (12 MCs), including 8 MCs of FST-coded modules from the cluster of modules for Food Science/Technology and  4 MCs of a FST-coded module from the cluster of modules for Nutrition to be awarded the Graduate Certificate in Food Science.

Students must complete and pass three modules (12 MCs), including 8 MCs of FST-coded modules from the cluster of modules for Nutrition and 4 MCs of a FST-coded module from the cluster of modules for Food Science/Technology to be awarded the Graduate Certificate in Human Nutrition.

 

Programme Curriculum

Modules offered:


    Cluster of modules for Food Science/Technology

    Code

    Module Description

    Credit

    FST5201

    Rheology & Texture Properties of Biomaterials

    4MC

    FST5202

    Advanced Food Fermentation

    4MC

    FST5203

    Advanced Food Microbiology and Safety

    4MC

    FST5205

    Frontiers of Food Processing and Engineering

    4MC

    FST5225

    Advanced Current Topics in Food Science I

    4MC

    FST5226

    Advanced Current Topics in Food Science II

    4MC

    FST5227

    Advanced Current Topics in Food Science III

    4MC

    CM5241

    Modern Analytical Techniques

    4MC

    CM5245

    Bioanalytical Chemistry

    4MC

    Cluster of modules for Nutrition

    FST5301

    Evidence-based Functional Foods

    4MC

    FST5302

    Food, Nutrition and Health

    4MC

    FST5303

    Modern Human Nutrition

    4MC

    SPH5003*

    Health Behaviour and Communication

    4MC

    SPH5202*

    Control of Non-Communicable Diseases

    4MC

    SPH5406*

    Contemporary Global Health Issues

    4MC

    Research Project

    FST5199

    MSc Research Project

    12MC

           
* Subject to availability of quota

All classes will be conducted in the evening.

Candidature period:


    Study Plan

    Minimum Candidature

    Maximum Candidature

    Full-Time

    2 semesters
    (or 1 year)

    4 semesters
    (or 2 years)

    Part-Time

    4 semesters
    (or 2 years)

    8 semesters
    (or 4 years)

     

    For admission information, please click here.

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