Course Code

FOOD1013

Unit Bearing Information

3 units

Course Description

This course provides students with an overview of food sensory science and some common food production principles and practices.

Course Intended Learning Outcomes

Upon completion of this course, students should be able to

· Explain properties of common food ingredients, the basic principles;

· Apply the sensory evaluation methods in food quality assessment;

· Practices of food sensory science and food production.

Course Schedule

Instructor

Dr. Wenmeng HE, Assistant Professor, The Faculty of Science and Technology

Medium of Instruction

English

Classroom

T7-401

Eligibility

A student who is currently studying for a bachelor degree.

Pre-requisite/ Co-requisite

Nil

Course Fee

1. RMB5,000 for BNBU, HKBU and HKCHC students;

2. RMB7,500 for the students from other colleges/ universities.

Accomodation Fee

1. BNBU students (Non-graduates): RMB10/ Person/ Day

2. BNBU graduates: RMB60/ Person/ Day

3. HKBU, HKCHC and other students: RMB60/ Person/ Day

Note: The standard fee for summer accommodation in student hostel for 2026 is subject to final confirmation.