AS114213
Higher Diploma in Food Technology and Safety
The programme aims to provide students with professional and comprehensive training with a broad knowledge and practical skills relating to food, nutrition, food product development, safety management. It covers a spectrum of modules including food technology, food legislation, food testing, food packaging, food quality audit and systems implementation, and food product innovation.
The programme is also designed with an emphasis on generic and language training, whole-person development and workplace experience to better prepare students for further studies and employment after graduation.
Please refer to General Entrance Requirement
Graduates may be employed in various food and nutritional related industries and public health services, including food production, food product development, catering organisations, global food logistics and business trade, food product testing, health inspectors for Food and Environmental Hygiene Department and food safety auditors. Graduates are competent to fill positions at technical, supervisory and managerial levels as food technical assistants, food quality controllers, food logistic and hygiene managers, and other relevant technical practitioners in the food trade discipline.
Graduates may articulate to the Degree programmes offered by Technological and Higher Education Institute of Hong Kong (THEi):
- BSc (Hons) in Food Science and Safety
Graduates may apply for admission to the following programme:
- BSc (Hons) in Food and Nutrition offered by the University of Ulster, United Kingdom;
- BSc (Hons) in Food Science offered by the London South Bank University, United Kingdom;
- BSc (Hons) in Food Science (Food Safety) offered by the London South Bank University, United Kingdom;
- BSc (Hons) in Food Science (New Product Development) offered by the London South Bank University, United Kingdom;
- BSc (Hons) in Food and Nutrition offered by the London South Bank University, United Kingdom;
- BSc (Hons) in Baking Science and Technology offered by the London South Bank University, United Kingdom;
- BND (Hons) offered by the Queensland University of Technology, Australia;
- BNutrSc offered by the Queensland University of Technology, Australia; and
- BSc (Hons) in Food Science and Nutrition (Reg No. 251919)# offered by the Northumbria University, United Kingdom (in collaboration with SHAPE) [Not applicable to Mainland students].
# It is a matter of discretion for individual employers to recognise any qualification to which this course may lead. Please refer to the corresponding programme page in the website of SHAPE.
Graduates are eligible to apply for the Full Membership of Hong Kong Food Professionals Association and Hong Kong Food Hygiene Administrators Association.
- Students may be required to attend classes on other VTC campuses. VTC reserves the right to cancel any programme, revise programme title, content or change the offering institute(s) / campus(es) / class venue(s) if circumstances so warrant.
- Essential Chemistry and Applications
- Statistics
- Basic Microbiology
- Safety and Laboratory Practice
- Introduction to Food Industry and Practices
- Vocational Chinese Communication: Putonghua Conversation and Reports
- Essential Workplace Communication: Effective Oral Interaction
- Whole Person Development - MindShift: Achieving Personal Growth & Effectiveness
- IT Essentials - Health & Life Sciences
- Food Microbiology
- Food and Nutritional Chemistry
- Sensory Evaluation of Food
- Human Nutrition
- Vocational Chinese Communication: Putonghua Presentations, Administrative and Technical Text Writing
- Essential Workplace Communication: Digital Written Correspondence
- Whole Person Development - Collaboration, Teamwork & Social Engagement (Part A)
- Food Analysis
- Food Legislation
- Industrial attachment
- Professional Workplace Communication: Proposal and Report Writing
- Whole Person Development - Collaboration, Teamwork & Social Engagement (Part B)
- Enrichment Module A
- Food Technology
- Food Processing
- Food Business and Marketing
- Epidemiology of Food Related Illnesses
- Project
- Professional Workplace Communication: Pitching and Persuasive Presentation
- Enrichment Module B
- Food Packaging and Food Communication
- Food Quality and Certification
- Food Toxicology
- Project
- Professional Workplace Communication: Storytelling and Job Search
- Whole Person Development - Enhancing Competencies in the 21st Century Workplace