本課程旨在培養學生對食品創新，科學和技術中各種概念和技術技能的認識和理解，以及幫助學生探索不斷變化的食品創新產業的就業機會，並為促進該產業的發展做好準備。

The programme aims to

• develop students' awareness and understanding of various concepts and technological skills in food innovation, science, and technology
• help students explore the career opportunity of the ever-changing food product innovation industry and be well equipped to contribute to the development of the industry

學習成效 LEARNING OUTCOMES

完成課程後，學生應能夠：

一.          描述食品工業和食品供應鏈中的不同角色和職能；

二.          描述食品創新和開發的關鍵步驟；

三.          展示食品科學和技術的基本知識和技能；

四.          將食品科學、健康、可持續農業實踐和飲食文化的知識與創新設計原則相結合，以開發創新及安全的食品；

五.          展示對糧食安全和可持續糧食系統的正面的價值觀和積極的態度；

六.          通過參與個案食品創新與開發小組專題研習，運用有效的溝通技巧與隊友合作；

七.          提升相關範疇之升學及就業發展所需的自我認知。

On completion of the programme, students should be able to

1.            Describe the different roles and functions in food industry and the food supply chain;

2.            Describe the key steps in food innovation and product development;

3.            Demonstrate the fundamental knowledge and skills in food science and technology;

4.            Integrate the knowledge of food science, health, sustainable agricultural practices and food culture with innovative design principles in developing innovative and safe food products;

5.            Demonstrate the positive values and sense of responsibility for food security and sustainable food system;

6.            Employ effective communication skills in collaborating with teammates through participation in the case studies and group projects in food product innovation and development;

7.            Develop self-understanding for further studies and career development in the related field.

評核 ASSESSMENT

包括筆試 、實驗課、專題報告及口頭匯報

Includes written test, laboratory practical work, project and presentation.

學銜 AWARD

按香港大學體制，經香港大學專業進修學院頒授「食品創新與科學（高中應用學習）證書」予成功畢業的同學（出席率達80%或以上及於評核課業中取得合格成績）。

Students who successfully complete the programme (have at least 80% attendance and achieve qualified results in assessment tasks) will be awarded " Certificate in Food Innovation and Science (Senior Secondary Applied Learning)" within the HKU system through HKU SPACE.

評分準則 Guidelines for Grading

上課詳情 Mode of Delivery

視乎報讀人數提供粵語及/或英語授課

The programme can be delivered in either English or Cantonese, depending on the number of applicants.

上課模式 CLASS MODE

模式一：

逢星期六上午或下午上課，或全日上課，每課3小時，於香港大學專業進修學院教學中心上課，部份課堂亦會安排於暑假進行。

模式二：

由有關中學及香港大學專業進修學院安排，可選擇於平日及/或週六上課，視乎有關設施及器材需要，部份課堂會於香港大學專業進修學院教學中心上課，部份課堂亦會安排於暑假進行。

Mode 1:

3 hours lesson in every Saturday morning or afternoon, or full day lesson at HKU SPACE Learning Centres. Summer class will be arranged.

Mode 2:

Arranged by the secondary school concerned and HKU SPACE; class can be arranged on weekday and/or Saturday. Depends on the equipment/facility needed, some lessons may be held at HKU SPACE Learning Centre. Summer class will be arranged.

上課時間表 (只供APL學生使用)

TIMETABLE (ONLY FOR APL STUDENT USE)

2022 - 2024 學年     2022 - 2024 Cohort 

Class B

• HKU SPACE Learning Centres

本課程有5個單元，合共180課時。

The programme consists of 180 hours and is divided into 5 modules.

單元MODULE 1                        12 小時HOURS

食品創新技術概述  Overview of Food Innovation and Technology

• 食品工業概論        Introduction to Food Industry
• 東西方飲食文化Food Culture in the East and the West
• 食品供應鏈Food Supply Chain
• 食品創新的新興趨勢Emerging Trends in Food Innovation

單元MODULE 2                       36 小時HOURS

食品科學與健康 Food Science and Health

• 食品成分和成分功能 Food Composition and Ingredient Functionality
• 維生素、添加劑和食物酶素Vitamins, Additives and Food Enzymes
• 食品安全管理導論 Introduction to Food Safety Management
• 營養概論Introduction to Nutrition
• 食品、營養與疾病 Food, Nutrition and Diseases

單元MODULE 3                        16小時HOURS

可持續食品發展 - 農場到餐桌 Food Sustainability - from Farm to Fork

• 可持續糧食系統導論 Introduction to Sustainable Food System
• 當前全球糧食安全的威脅 Current Threats to Global Food Security
• 食品供應鏈的碳足跡管理Carbon Footprint Management for Food Supply Chains
• 水、土壤和植物健康Water, Soil and Plant Health
• 動物保健與福利Animal Health and Welfare

單元MODULE 4                        35 小時HOURS

食品技術 Food Technology

• 食品工程與技術概論Introduction to Food Engineering and Technology
• 食品加工Food Processing
• 食品保鮮Food Preservation
• 醃製和發酵Pickling and Fermentation
• 食品生產的新興趨勢（未來肉類，3D食品印刷）Emerging Trends in Food Production (Future Meats, 3D Food Printing)

單元MODULE 5                        81小時HOURS

食品創新與開發Food Product Innovation and Development

• 食品概念設計與創新 Food Concept Design and Innovation
• 分子美食 Molecular Gastronomy
• 食品開發Food Product Development
• 食品包裝和菜單設計 Food Packaging and Menu Design
• 保質期測試 Shelf-life Determination
• 感官分析 Sensory Evaluation
• 食品攝影 Food Photography
• 食品營銷和社交媒體文案 Food Marketing and Social Media Copywriting
• 食品標籤和法規 Food Labelling and Regulations
• 美食擺盤 Presentation of Food

應屆中四同學

Students who are studying Form 4

學生須於每年2月至4月中透過所屬中學向教育局申請，詳情請向所屬中學查詢。

Students must submit their application through their secondary schools from mid February to mid April. Please contact your secondary school for details.

付款方法 PAYMENT

課程費用由所屬中學及教育局全數資助。
課程費用為港幣18,000，分兩期繳交。
選擇上課模式二的中學將根據學校提供的埸地設施及學校老師參與授課的程度作出減免。
Course fee will be subsidized by secondary school and the Education Bureau.
Course fee is HK$18,000 and paid by 2 installments.
For class mode 2, course fee will be partially exempted according to the teaching venue and teaching support provided by the partner secondary school.