Food Safety and Toxicology The University of Hong Kong

Overview

The programme is intended for those with relevant experience in the food, chemical, pharmaceutical and public health sectors, including but not limited to:

• supervisory positions in the above industries or consultancy;
• environmental, food and health officers, technical officers in local/national regulatory authorities;
• officers in diagnostic or analytical laboratories; and

• graduates who completed relevant undergraduate degrees, looking for career opportunity in the above industries/government agencies.

History

Established by the School of Biological Sciences in 2009, the MSc in the field of Food Safety and Toxicology programme from The University of Hong Kong aims to provide a comprehensive training on a multi-disciplinary field involving general toxicology, food toxicology, regulatory toxicology, and food safety management.  

The distinctive feature of this toxicology programme is its focus on food safety perspectives.  It emphasizes on basic knowledge as well as practical skills in recognition and evaluation of human exposure to potentially hazardous chemicals and pathogens, in our living environment and via intake of foods.  Special reference will be made to food safety evaluation and regulation.