The curriculum covers food and nutrition, food safety, food microbiology, food preservation, food product development, food analysis, quality assurance etc. The two integrated parts of the programme, food science and nutritional science, systematically familiarise students with professional and practical knowledge of both fields. Along with introductory food and nutritional science courses, students first take fundamental courses on human physiology, genetics, microbiology, cellular basis of biochemistry, and fundamentals of biochemistry, etc., to prepare for the more in-depth study of food and nutritional sciences. They can then choose from a range of specialised food and nutritional sciences courses and conduct directed research on a relevant topic under the supervision of a lecturing staff.