Nutrition, Food Science and Technology School of Life Sciences, The Chinese University of Hong Kong
| Award | Attendance | Study | Duration | Start | Domestic fees | International fees |
|---|---|---|---|---|---|---|
| MSc | On-Campus | Full-time, Part-time | 1 - 2 years | find out | find out | $173250 in total |
Course overview
For our Hong Kong society to advance, we need to build a healthy and caring society. Protecting and promoting the health of the people and assuring the safety and quality of food are therefore some of our society's prime concerns. Health is a personal resource that affects our collective community well being as well as each individual's own personal pathway through life.
Because food is a key determinant of health, food safety and health are inextricably linked. In other words, while selecting our food to meet energy and nutrient requirements is essential, food safety and quality are also important. However, in addition to focusing on improving production, processing, storage and distribution of food, an integration of basic and applied food and nutrition science is encouraged. This would meet the current challenges of the growing burden of non-communicable disease resulting from changing diet and lifestyle coupled with the lessons learned from recent microbiological and other challenges to food quality and safety. These challenges place a great demand on government agencies, food industry and other organizations in both the public and private sectors for continuing improvement of new and healthier, safer food products and ultimately for effective food and nutrition policies.
The advance in food science and technology and nutrition research has lead to the emergence of new methods of food production, as well as new nutrition and health issues. Therefore, people who are working in related fields or preparing to do so need to equip themselves with more advanced knowledge to meet these new challenges. However, courses addressing both areas of food and nutritional sciences are lacking in Hong Kong.
Our M.Sc. programme is the first of its kind focusing on the multidisciplinary interface of food science and human nutrition. It will provide in-depth, up-to-date and practical knowledge in food science, food technology and nutrition. Specific topics of public relevance will also be addressed. Students will have the chance to undertake research in either nutrition or food science and technology in order to obtain more exposure in their area of interest, consolidate their research skills for further development and maximize scientific progress.
Courses offered:
- Chemical, Physical, and Microbiological Characteristics of Food
- Nutrition and the Challenge of Non-communicable Disease
- Food Processing Technology and Food Biotechnology
- Nutrition and Immunity across the Life Span
- Nutritional Physiology
- Applied Nutrition
- Directed Research and Seminar I
- Directed Research and Seminar II
Entry requirements
All candidates must meet the general admission requirements of the Graduate School of CUHK (http://www.gs.cuhk.edu.hk/page/EntryRequirements).
In addition to the general qualifications, applicants are preferably to have:
- obtained a Bachelor of degree in nutrition, food science and technology, biological/medical sciences, Education or related subjects with honours not lower than second class; or
- completed a course of study in nutrition, food science and technology or biological/medical sciences in a tertiary educational institution and obtained relevant professional or similar qualifications equivalent to an honours degree.
All applicants must also fulfill the “English Language Proficiency Requirement”, as stipulated by the Graduate School before being considered for admission.
Why study at School of Life Sciences, The Chinese University of Hong Kong
Strong Academic Reputation
The Chinese University of Hong Kong (CUHK) is consistently ranked among the leading universities in Asia and worldwide. Studying at SLS places students in an academically rigorous, internationally recognised environment, supported by excellence in teaching, research, and global engagement.
Interdisciplinary and Applied Learning
Our undergraduate and postgraduate programmes integrate life sciences with health, nutrition, biotechnology, and molecular sciences, offering students a broad yet rigorous scientific foundation. Through an applied and interdisciplinary curriculum, students connect theory with real‑world applications, equipping them with the knowledge and skills needed for diverse career pathways in healthcare, research, industry, education, and related fields.
Research-Led Teaching
From the undergraduate level, students have ample opportunities to engage with active researchers and field experts, thereby gaining firsthand experience in scientific discovery. Through our signature research programmes, including Young Scientist Mentorship And Research Training (SMART) Programme and Dedicated Research Exchange and Mentorship (DREAM) Programme, as well as participation in international scientific competitions such as International Genetically Engineered Machine Competition (iGEM), undergraduates engage in hands‑on, cutting‑edge research, building critical thinking, problem‑solving, and teamwork skills from an early stage.
This experience culminates in the Final Year Project (capstone course), where students conduct an independent research project under faculty supervision. Together, these research‑rich experiences prepare graduates not only for postgraduate study and research careers, but also for diverse career pathways beyond the laboratory, through the development of highly transferable analytical, communication, and project‑management skills.