Study Plan

I. Academic Profession: Food and nutritional sciences

II. Program Duration: 4 years

III. Medium of Instruction: Chinese or English

IV. Study Mode: Lectures

V. Academic Field: Public Health/Food and Nutritional Sciences

VI. 134 credits are required for the completion of this course and are assigned as follows:

Complete 85 credits of Core Courses in Table 1;
Complete 8 credits of Elective Courses in Table 2;
Complete 35 credits of the General Studies Courses in Table 3 including:
- Complete 29 credits of required courses
- Select 2 credits of Science and Technology Courses
- Select 2 credits of Social Sciences Courses
- Select 2 credits of courses of Humanities and Arts Courses
Complete 6 credits of the courses for other undergraduate students designated by the university (except for the assigned projects , graduation projects and practice-oriented projects).

VII. Requirements for graduation:

Upon approval from the Senate of the University, a Bachelor's Degree will be conferred on a student when he or she has:

completed and met the requirements prescribed in the study plan od his or her program within the specific study period*
abided by the regulations of the University
cleared all fees and charges and returned all University property and equipment borrowed.

* Students admitted from the academic year 2017/2018 onwards are required to achieve a cumulative GPA of 2.0 or above in order to graduate.

Table 1

Course	Type	Credits
Introduction to Food and Nutritional Sciences	Core	1
Organic Chemistry	Core	3
Organic Chemistry - Laboratory	Core	1
Biochemistry and Molecular Biology	Core	3
Biochemistry and Molecular Biology - Laboratory	Core	1
Immunology and Microbiology	Core	3
Anatomy and Physiology	Core	3
Anatomy and Physiology - Laboratory	Core	1
Chemical Analysis	Core	3
Chemical Analysis - Laboratory	Core	1
Food Chemistry and Analysis	Core	3
Food Chemistry and Analysis - Laboratory	Core	1
Food Toxicology	Core	3
Fundamental Nutrition	Core	3
Nutrition, Human Development and Aging	Core	1
Statistics	Core	4
Food Processing Technology	Core	3
Food Packaging Technology	Core	1
Nutrition and Diseases	Core	3
Nutritional Therapy of Chinese Medicine	Core	1
Clinical Nutrition	Core	1
Health Education on Nutrition	Core	1
Food Research and Development	Core	3
Community Nutrition and Nutritional Policy	Core	3
Food Safety and Quality Control	Core	3
Food Standard and Regulation	Core	3
Introduction to Farm-to-Table Management	Core	3
Marketing Management	Core	3
Internship I	Core	7
Internship II	Core	15

Table 2

Course	Type	Credits
Fundamental Chemistry	Elective	2
Chinese Tea Culture	Elective	1
Food Production and Practice	Elective	3
Asian Cuisine and Practice	Elective	3
Science and Technology Information Retrieval and Its Use	Elective	3
Food and Beverage Culture	Elective	3
Research Design and Paper Writing	Elective	1
North and South American Cuisine and Practice	Elective	3
Wine Appreciation	Elective	1
Case Analysis for Food Safety Incidents	Elective	1
European Cuisine and Practice	Elective	3
Healthy Cooking and Practice	Elective	3

Table 3

Course	Type	Credits
University English I	Core	3
University English II	Core	3
University English III	Core	3
University English IV	Core	3
Chinese Reading and Writing	Core	3
Mathematics and Logic	Core	3
General Study of Chinese and Western Cultures	Core	3
Information Technology	Core	2
Speaking and Debating Skills	Core	3
University Life	Core	1
Physical Education and Sports	Core	2

*Science and Technology*
Astronomy	Elective	2
Earth Science	Elective	2
Life Science	Elective	2
Environmental Science	Elective	2
System Engineering	Elective	2
Masters Series of Science and Technology	Elective	2
Special Topic in Science and Technology	Elective	2

*Social Sciences Courses*
Introduction to Politics	Elective	2
Sociology	Elective	2
Introduction to Politics	Elective	2
Introduction to International Relations	Elective	2
Public Administration	Elective	2
History of Macau	Elective	2
Chinese History	Elective	2
Introduction to Philosophy	Elective	2
Global Issues	Elective	2
Special Topic in Social Science	Elective	2

*Humanities and Arts*
Films Appreciation	Elective	2
Selective Readings of Modern Chinese Literature	Elective	2
Appreciation of Traditional Chinese Poems	Elective	2
Selective Readings of Masterpieces in World Literature	Elective	2
Music Appreciation	Elective	2
Fine Arts Appreciation	Elective	2
Appreciation in Culture and Arts	Elective	2
World Cultural Heritage	Elective	2
Special Topic in Language Learning	Elective	2
Special Topic in Humanities and Arts	Elective	2