Hong Kong
The University of Hong Kong| The award | How you will study | Study duration | Course start | Domestic course fees | International course fees |
|---|---|---|---|---|---|
| MSc | Part-time | 2 years | find out | 0 | 0 |
This is a two-year part-time postgraduate programme offered by the School of Biological Sciences. The objective is to offer advanced training in management skills and marketing research methodology for food/nutritional science graduates working in the local food industries. The programme emphasizes practical approaches to quality assurance and safety management in processing, packaging, storage and distribution of food products, waste management and control, as well as market research, financial planning, organizational culture, product development and evaluation, and compliance with food laws and regulations.
Lectures and workshops will be taught primarily by experts in the industry with relevant experience and perspectives.
For detailed information about the tuition fees for each individual programme, please visit the Tuition Fee and Payment page
To be eligible for admission to the courses leading to a taught postgraduate qualification, a candidate:
a) shall comply with the General Regulations;
b) shall hold a Bachelor's degree of this University or a qualification of equivalent standard from this University or another comparable institution accepted for this purpose;
c) shall satisfy any other admission requirements which may be prescribed from time to time for the relevant curriculum; and
d) for a candidate who is seeking admission on the basis of a qualification from a university or comparable institution outside Hong Kong of which the language of teaching and/or examination is not English, shall satisfy the University English language requirement applicable to high degrees as prescribed under General Regulation G2(b).
An application for exemption from the above requirements shall be considered on a case by case basis.
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There are 165 other courses listed from The University of Hong Kong. A selection of these are displayed below:
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