The course provides students with the advanced knowledge on human nutrition and food safety with the huge rise in diet-related health problem and in food safety emergencies. It focuses on nutrition and human health, and food safety problem (e.g. microbes, pesticides, food additives, allergens, industrial chemicals, and hazardous substances during cooking), as well as food risk assessment and management. It also introduces students to the serious effects of diet-related diseases/disorders and provides them with the knowledge of food risk assessment and management. This course is of great interest to students because its contents are relevant to our daily life.

CILO-1: Discuss the major theories and frameworks of nutrition science. CILO-2: Describe the principles of sanitation practices and food analysis. CILO-3: Apply the skills in using nutrition and healthy eating to disease prevention and well-being. CILO-4: Apply food safety principles to solve practical, real-world problems. CILO-5: Develop effective strategies to promote nutritional wellness in society.