食品創新與科學

Food Innovation and Science

資歷名稱: 食品創新與科學(高中應用學習)證書 (資歷架構第3級)

資歷名冊登記號碼: 20/000699/L3  登記有效期: 01/01/2021 - 31/12/2025

Title of Qualification: Certificate in Food Innovation and Science (Senior Secondary Applied Learning) (QF Level 3)

QR Registration No.: 20/000699/L3  QR Registration Validity Period: 01/01/2021 - 31/12/2025

Food Innovation and Science 食品創新與科學
Miss Wong 黃小姐
電話 Tel: (852) 2520 4613
傳真 Fax: (852) 2743 8052
電郵 Email: carmen.wong@hkuspace.hku.hk

聯合國糧食及農業組織(FAO)預測,由於人口增加和城市化進程加劇, 至2050年,全球糧食產量將需要增加70%。食品製造技術的變革和改善生產率是確保糧食安全的主要工具。因此,培訓食品創新和技術領域的人才的迫切需要。

 

食品創新與科學裡的學與教活動設計以學生為本,教導學生有關食品科學和技術的基礎理論和概念,從而培養他們的共通能力,並建立他們對食品開發和營養產業的就業期望。

 

課程概括了食品創新和發展趨勢,以及食品可持續性的重要性,讓學生從實踐中學習,在真實及模擬的工作環境中認識相關的要求,掌握基礎知識和技能,以便日後 在相關的範疇內繼續升學。

 

The Food and Agriculture Organisation (FAO) of United Nation forecasted that global food production will need to increase by 70% by 2050 due to the expanding populations and rapid urbanization. Technology change and productivity growth are suggested to be one of the tools to ensure food security. This urged for unprecedented need to train for talents in the food innovation and technology field.

 

Food Innovation and Science involves student-centred learning and teaching activities are designed to teach students fundamental theories and concepts of food science and technology, develop their generic skills, and address their career aspirations in food product development and nutrition industry.

 

The course covers the overview of the food innovation and development trends, and the importance of food sustainability. Students acquire an understanding of the requirements, fundamental knowledge and skills essential for further learning within the area through learning-by-practising opportunities in an authentic or near-authentic environment.

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