Search Course Outline
Showing 25 course outlines from 3703 matches
3326
FOODSCI 200
: Food Composition and Nutrition2021 Semester One (1213)
Covers the composition and structure of food. The approach will extend the FOODSCI 100 content from lipids to proteins, carbohydrates and key minor food components. There will be a focus on the molecular structure of the major food components and how they relate to the physical, sensory and nutritional properties of foods.
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201
Restriction: FOODSCI 201
Outline is not available yet
3327
FOODSCI 202
: Food Preservation2024 Semester Two (1245)
Food is spoilt by microbiological, chemical, biochemical and physical processes. It is important to understand the mechanism of spoilage caused by each of these processes in order to prevent or minimise such degradation. This course includes fundamental principles covering the preservation and processing of different food products. The principles involved in the development of food safety and HACCP programmes, as well as New Zealand food laws are also covered.
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
Restriction: FOODSCI 302
Outline is not available yet
3328
FOODSCI 301
: Food Quality Attributes2024 Semester One (1243)
Attributes that make food attractive, such as colour, flavour, and texture, and how they alter during processing are studied. Texture measurement and methods of studying food structure will be discussed. Lectures will be given on non-destructive testing of food.
Recommended preparation: BIOSCI 203
Prerequisite: FOODSCI 200 or 201
Outline is not available yet
3329
FOODSCI 301
: Food Quality Attributes2021 Semester One (1213)
Attributes that make food attractive, such as colour, flavour, and texture, and how they alter during processing are studied. Texture measurement and methods of studying food structure will be discussed. Lectures will be given on non-destructive testing of food. Recommended preparation: BIOSCI 203 and 204.
Prerequisite: FOODSCI 200 or 201
Outline is not available yet
3330
FOODSCI 301
: Food Quality Attributes2020 Semester One (1203)
Attributes that make food attractive, such as colour, flavour, and texture, and how they alter during processing are studied. Texture measurement and methods of studying food structure will be discussed. Lectures will be given on non-destructive testing of food. Recommended preparation: BIOSCI 203 and 204.
Prerequisite: FOODSCI 200 or 201
Outline is not available yet
3331
FOODSCI 310
: Theory of Food Product Design2021 Semester One (1213)
Examines the science underpinning human sensory perception and food preferences and how this science interfaces with the design and development of food products as well as the fundamental aspects of food product development.
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108
Restriction: FOODSCI 303, 304
Restriction: FOODSCI 303, 304
Outline is not available yet
3332
FOODSCI 399
: Capstone: Food and Nutrition2021 Semester One (1213)
Food and Nutrition pathway students will work together in groups to identify and develop a new food product or food system that addresses or responds to a nutritional issue. Students will focus on the interplay between the nutritional aspects of the product or system and the sensory, stability, convenience, cost, regulatory and processing aspects of the product.
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
Outline is not available yet
3333
FOODSCI 705
: Project in Food Science2020 Semester Two (1205)
Prerequisite: Director approval
Outline is not available yet
3334
FOODSCI 705
: Project in Food Science2020 Semester One (1203)
Prerequisite: Director approval
Outline is not available yet
3335
FOODSCI 705
: Project in Food Science2020 Summer School (1200)
Prerequisite: Director approval
Outline is not available yet
3336
FOODSCI 706
: Food Safety2024 Semester One (1243)
An understanding of the changing regulations that apply to the New Zealand food industry is of paramount importance. Pathogen awareness and control from an industry perspective are examined. HACCP and risk management plans will be generated.
Prerequisite: Permission of Programme Director
Outline is not available yet
3337
FOODSCI 708
: Advanced Food Science2024 Semester Two (1245)
The functions and properties of food additives. Food attributes including colour, flavour and texture. Enzymic and non-enzymic browning. Emulsions and foams. Introduction to the Food Regulations. Interaction of macromolecules.
Prerequisite: Permission of Programme Director
Outline is not available yet
3338
FOODSCI 708
: Advanced Food Science2021 Semester Two (1215)
The functions and properties of food additives. Food attributes including colour, flavour and texture. Enzymic and non-enzymic browning. Emulsions and foams. Introduction to the Food Regulations. Interaction of macromolecules.
Prerequisite: Permission of Programme Director
Outline is not available yet
3339
FOODSCI 709A
: Selected Topics in Food Science and Technology2020 Semester One (1203)
Modules will be organised by the staff and invited lecturers. Topics offered will usually be based on the specialist interests of the lecturers, although controversial issues may be included (for example, genetically modified food, irradiated food). Students may be required to participate actively by contributing seminars. Topics may vary from year to year.
To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709
Outline is not available yet
3340
FOODSCI 709B
: Selected Topics in Food Science and Technology2022 Semester One (1223)
Modules will be organised by the staff and invited lecturers. Topics offered will usually be based on the specialist interests of the lecturers, although controversial issues may be included (for example, genetically modified food, irradiated food). Students may be required to participate actively by contributing seminars. Topics may vary from year to year.
To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709
3341
FOODSCI 709B
: Selected Topics in Food Science and Technology2021 Semester Two (1215)
Modules will be organised by the staff and invited lecturers. Topics offered will usually be based on the specialist interests of the lecturers, although controversial issues may be included (for example, genetically modified food, irradiated food). Students may be required to participate actively by contributing seminars. Topics may vary from year to year.
To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709
3342
FOODSCI 709B
: Selected Topics in Food Science and Technology2021 Semester One (1213)
Modules will be organised by the staff and invited lecturers. Topics offered will usually be based on the specialist interests of the lecturers, although controversial issues may be included (for example, genetically modified food, irradiated food). Students may be required to participate actively by contributing seminars. Topics may vary from year to year.
To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709
3343
FOODSCI 709B
: Selected Topics in Food Science and Technology2020 Semester Two (1205)
Modules will be organised by the staff and invited lecturers. Topics offered will usually be based on the specialist interests of the lecturers, although controversial issues may be included (for example, genetically modified food, irradiated food). Students may be required to participate actively by contributing seminars. Topics may vary from year to year.
To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709
Outline is not available yet
3344
FOODSCI 752
: Research Proposal2024 Semester Two (1245)
A review of the literature and research methods associated with a selected research topic assigned to an individual student. This will be at internationally recognised academic standards and demonstrate a capacity for independent thinking. It will include a consideration of the project from a Vision Mātauranga perspective.
Prerequisite: Permission of Programme Director
Outline is not available yet
3345
FOODSCI 752
: Research Proposal2024 Semester One (1243)
A review of the literature and research methods associated with a selected research topic assigned to an individual student. This will be at internationally recognised academic standards and demonstrate a capacity for independent thinking. It will include a consideration of the project from a Vision Mātauranga perspective.
Prerequisite: Permission of Programme Director
Outline is not available yet
3346
FOODSCI 752
: Research Proposal2023 Semester Two (1235)
A review of the literature and research methods associated with a selected research topic assigned to an individual student. This will be at internationally recognised academic standards and demonstrate a capacity for independent thinking. It will include a consideration of the project from a Vision Mātauranga perspective.
No pre-requisites or restrictions
Outline is not available yet
3347
FOODSCI 752
: Research Proposal2023 Semester One (1233)
A review of the literature and research methods associated with a selected research topic assigned to an individual student. This will be at internationally recognised academic standards and demonstrate a capacity for independent thinking. It will include a consideration of the project from a Vision Mātauranga perspective.
No pre-requisites or restrictions
Outline is not available yet
3348
FORENSIC 701
: Fundamental Concepts in Forensic Science2021 Semester Two (1215)
Ethics and quality assurance in forensic science. Principles of criminal law, principles of evidence and procedure, expert evidence, interpretation of scientific evidence, probability and statistics. Forensic pathology, psychology and psychiatry.
Prerequisite: Permission of Programme Director
Outline is not available yet
3349
FORENSIC 701
: Fundamental Concepts in Forensic Science2020 Semester One (1203)
Ethics and quality assurance in forensic science. Principles of criminal law, principles of evidence and procedure, expert evidence, interpretation of scientific evidence, probability and statistics. Forensic pathology, psychology and psychiatry.
Prerequisite: Permission of Programme Director
Outline is not available yet
3350
FORENSIC 702
: Introduction to Forensic Science2021 Semester One (1213)
Forensic biology, documents, fingerprints, physical evidence, toolmarks, fire examination, explosives, hairs and fibres, drugs, toxicology, alcohol (including blood and breath alcohol), crime scene examination, firearms identification.
Prerequisite: Permission of Programme Director
Outline is not available yet
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149