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Showing 25 course outlines from 2938 matches

1076

FOODSCI 301

: Food Quality Attributes
2022 Semester One (1223)
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.
Subject: Food Science
Prerequisite: FOODSCI 200 or 201
1077

FOODSCI 302

: Food Preservation
2020 Semester Two (1205)
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.
Subject: Food Science
Prerequisite: FOODSCI 201
Restriction: FOODSCI 202
1078

FOODSCI 303

: Sensory Science
2020 Semester One (1203)
Human perception and preference of food products. Design of experiments, statistical methodologies and applications in industry and research. Sampling of foods is undertaken in this course.
Subject: Food Science
Prerequisite: 15 points from STATS 101, 108 and 15 points from FOODSCI 200, 201 Corequisite: FOODSCI 301 or Permission of the Programme Director/Course Coordinator
1079

FOODSCI 304

: Food Product Development
2020 Semester Two (1205)
Development and evaluation of new products from raw ingredients through a thorough understanding of the physical and chemical properties of materials. Sensory evaluation will be a component. Sampling of food products is therefore undertaken in this course.
Subject: Food Science
Prerequisite: FOODSCI 301 and 303 Corequisite: FOODSCI 302 or Permission of the Programme Director/Course Coordinator
1080

FOODSCI 306

: Principles of Food Processing
2023 Semester One (1233)
The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. The fundamental areas of engineering relevant for food processing such as heat and mass transfer, are covered. Process impact on food safety, quality and preservation is also discussed.
Subject: Food Science
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
1081

FOODSCI 306

: Principles of Food Processing
2022 Semester One (1223)
The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. The fundamental areas of engineering relevant for food processing such as heat and mass transfer, are covered. Process impact on food safety, quality and preservation is also discussed.
Subject: Food Science
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
1082

FOODSCI 306

: Principles of Food Processing
2021 Semester One (1213)
The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. The fundamental areas of engineering relevant for food processing such as heat and mass transfer, are covered. Process impact on food safety, quality and preservation is also discussed.
Subject: Food Science
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
1083

FOODSCI 306

: Principles of Food Processing
2020 Semester One (1203)
The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. The fundamental areas of engineering relevant for food processing such as heat and mass transfer, are covered. Process impact on food safety, quality and preservation is also discussed.
Subject: Food Science
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
1084

FOODSCI 310

: Theory of Food Product Design
2023 Semester One (1233)
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.
Subject: Food Science
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108
Restriction: FOODSCI 303, 304
1085

FOODSCI 310

: Theory of Food Product Design
2022 Semester One (1223)
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.
Subject: Food Science
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108
Restriction: FOODSCI 303, 304
1086

FOODSCI 399

: Capstone: Food and Nutrition
2023 Semester Two (1235)
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.
Subject: Food Science
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
1087

FOODSCI 399

: Capstone: Food and Nutrition
2023 Semester One (1233)
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.
Subject: Food Science
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
1088

FOODSCI 399

: Capstone: Food and Nutrition
2022 Semester Two (1225)
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.
Subject: Food Science
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
1089

FOODSCI 399

: Capstone: Food and Nutrition
2022 Semester One (1223)
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.
Subject: Food Science
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
1090

FOODSCI 399

: Capstone: Food and Nutrition
2021 Semester Two (1215)
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.
Subject: Food Science
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
1091

FOODSCI 703

: Food Processing
2022 Semester One (1223)
Preservation of food by standard methods including freezing, dehydration and thermal processing. New developments in food preservation. Unit operations, mass and energy balance, and heat transfer are covered. Chemical and physical changes food undergoes during processing.
Subject: Food Science
Prerequisite: Permission of Programme Director
1092

FOODSCI 703

: Food Processing
2021 Semester One (1213)
Preservation of food by standard methods including freezing, dehydration and thermal processing. New developments in food preservation. Unit operations, mass and energy balance, and heat transfer are covered. Chemical and physical changes food undergoes during processing.
Subject: Food Science
Prerequisite: Permission of Programme Director
1093

FOODSCI 703

: Food Processing
2020 Semester One (1203)
Preservation of food by standard methods including freezing, dehydration and thermal processing. New developments in food preservation. Unit operations, mass and energy balance, and heat transfer are covered. Chemical and physical changes food undergoes during processing.
Subject: Food Science
Prerequisite: Permission of Programme Director
1094

FOODSCI 706

: Food Safety
2023 Semester One (1233)
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.
Subject: Food Science
Prerequisite: Permission of Programme Director
1095

FOODSCI 706

: Food Safety
2022 Semester One (1223)
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.
Subject: Food Science
Prerequisite: Permission of Programme Director
1096

FOODSCI 706

: Food Safety
2020 Semester One (1203)
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.
Subject: Food Science
Prerequisite: Permission of Programme Director
1097

FOODSCI 707

: Food Science
2023 Semester One (1233)
Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.
Subject: Food Science
Prerequisite: Permission of Programme Director
1098

FOODSCI 707

: Food Science
2022 Semester One (1223)
Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.
Subject: Food Science
Prerequisite: Permission of Programme Director
1099

FOODSCI 707

: Food Science
2021 Semester One (1213)
Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.
Subject: Food Science
Prerequisite: Permission of Programme Director
1100

FOODSCI 707

: Food Science
2020 Semester One (1203)
Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.
Subject: Food Science
Prerequisite: Permission of Programme Director