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Showing 25 course outlines from 2938 matches
1101
FOODSCI 708
: Advanced Food Science2023 Semester Two (1235)
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
1102
FOODSCI 708
: Advanced Food Science2022 Semester Two (1225)
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
1103
FOODSCI 708
: Advanced Food Science2020 Semester Two (1205)
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
1104
FOODSCI 709
: 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
1105
FOODSCI 709
: 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
1106
FOODSCI 709
: 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
1107
FOODSCI 709A
: 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
1108
FOODSCI 709A
: 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
1109
FOODSCI 709A
: 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
1110
FOODSCI 715
: Food Allergens and Intolerants2023 Semester Two (1235)
An understanding of the epidemiology, management, regulation and classification of food allergens and intolerants in accordance with Food Standard 1.2.3 (Australia New Zealand Food Standards Code). This includes the study of foods or food groups with the major food allergens as identified in the Food Allergen Labeling and Consumer Protection Act (FALCPA), and application to new product development and labeling.
No pre-requisites or restrictions
1111
FOODSCI 715
: Food Allergens and Intolerants2022 Semester Two (1225)
An understanding of the epidemiology, management, regulation and classification of food allergens and intolerants in accordance with Food Standard 1.2.3 (Australia New Zealand Food Standards Code). This includes the study of foods or food groups with the major food allergens as identified in the Food Allergen Labeling and Consumer Protection Act (FALCPA), and application to new product development and labeling.
No pre-requisites or restrictions
1112
FOODSCI 715
: Food Allergens and Intolerants2021 Semester Two (1215)
An understanding of the epidemiology, management, regulation and classification of food allergens and intolerants in accordance with Food Standard 1.2.3 (Australia New Zealand Food Standards Code). This includes the study of foods or food groups with the major food allergens as identified in the Food Allergen Labeling and Consumer Protection Act (FALCPA), and application to new product development and labeling.
No pre-requisites or restrictions
1113
FOODSCI 715
: Food Allergens and Intolerants2020 Semester Two (1205)
An understanding of the epidemiology, management, regulation and classification of food allergens and intolerants in accordance with Food Standard 1.2.3 (Australia New Zealand Food Standards Code). This includes the study of foods or food groups with the major food allergens as identified in the Food Allergen Labeling and Consumer Protection Act (FALCPA), and application to new product development and labeling.
No pre-requisites or restrictions
1114
FOODSCI 740
: Food Analysis2023 Semester One (1233)
Students are provided with an opportunity to experience a range of analytical techniques that are used in food industry laboratories and in food science research.
Prerequisite: Programme Director approval
Restriction: FOODSCI 301, 610
Restriction: FOODSCI 301, 610
1115
FOODSCI 740
: Food Analysis2022 Semester One (1223)
Students are provided with an opportunity to experience a range of analytical techniques that are used in food industry laboratories and in food science research.
Prerequisite: Programme Director approval
Restriction: FOODSCI 301, 610
Restriction: FOODSCI 301, 610
1116
FOODSCI 740
: Food Analysis2021 Semester One (1213)
Students are provided with an opportunity to experience a range of analytical techniques that are used in food industry laboratories and in food science research.
Prerequisite: Programme Director approval
Restriction: FOODSCI 301, 610
Restriction: FOODSCI 301, 610
1117
FOODSCI 740
: Food Analysis2020 Semester One (1203)
Students are provided with an opportunity to experience a range of analytical techniques that are used in food industry laboratories and in food science research.
Prerequisite: Programme Director approval
Restriction: FOODSCI 301, 610
Restriction: FOODSCI 301, 610
1118
FOODSCI 750
: Advanced Topics in Food Science 12023 Semester One (1233)
A modular course consisting of topics chosen from the diverse research interests of the Food Science staff and academic visitors which may vary from year to year.
Restriction: FOODSCI 709
1119
FOODSCI 750
: Advanced Topics in Food Science 12022 Semester One (1223)
A modular course consisting of topics chosen from the diverse research interests of the Food Science staff and academic visitors which may vary from year to year.
Restriction: FOODSCI 709
1120
FOODSCI 751
: Advanced Topics in Food Science 22023 Semester Two (1235)
A modular course consisting of topics chosen from the diverse research interests of the Food Science staff and academic visitors which may vary from year to year.
Restriction: FOODSCI 709
1121
FOODSCI 751
: Advanced Topics in Food Science 22022 Semester Two (1225)
A modular course consisting of topics chosen from the diverse research interests of the Food Science staff and academic visitors which may vary from year to year.
Restriction: FOODSCI 709
1122
FORENSIC 701
: Fundamental Concepts in Forensic Science2023 Semester Two (1235)
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
1123
FORENSIC 701
: Fundamental Concepts in Forensic Science2022 Semester Two (1225)
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
1124
FORENSIC 701
: Fundamental Concepts in Forensic Science2020 Semester Two (1205)
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
1125
FORENSIC 702
: Introduction to Forensic Science2023 Semester One (1233)
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
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