Search Course Outline
Showing 25 course outlines from 3701 matches
1351
FOODSCI 200
: Food Composition and Nutrition2023 Semester One (1233)
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
1352
FOODSCI 200
: Food Composition and Nutrition2022 Semester One (1223)
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
1353
FOODSCI 200
: Food Composition and Nutrition2020 Semester One (1203)
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
1354
FOODSCI 202
: Food Preservation2023 Semester Two (1235)
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
1355
FOODSCI 202
: Food Preservation2022 Semester Two (1225)
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
1356
FOODSCI 202
: Food Preservation2021 Semester Two (1215)
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
1357
FOODSCI 202
: Food Preservation2020 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.
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
Restriction: FOODSCI 302
1358
FOODSCI 301
: Food Quality Attributes2023 Semester One (1233)
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
1359
FOODSCI 301
: Food Quality Attributes2022 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.
Prerequisite: FOODSCI 200 or 201
1360
FOODSCI 302
: Food Preservation2020 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.
Prerequisite: FOODSCI 201
Restriction: FOODSCI 202
Restriction: FOODSCI 202
1361
FOODSCI 303
: Sensory Science2020 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.
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
1362
FOODSCI 304
: Food Product Development2020 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.
Prerequisite: FOODSCI 301 and 303
Corequisite: FOODSCI 302 or Permission of the Programme Director/Course Coordinator
1363
FOODSCI 306
: Principles of Food Processing2024 Semester One (1243)
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.
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
Restriction: CHEMMAT 756
1364
FOODSCI 306
: Principles of Food Processing2023 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.
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
Restriction: CHEMMAT 756
1365
FOODSCI 306
: Principles of Food Processing2022 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.
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
Restriction: CHEMMAT 756
1366
FOODSCI 306
: Principles of Food Processing2021 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.
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
Restriction: CHEMMAT 756
1367
FOODSCI 306
: Principles of Food Processing2020 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.
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
Restriction: CHEMMAT 756
1368
FOODSCI 310
: Theory of Food Product Design2024 Semester One (1243)
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
1369
FOODSCI 310
: Theory of Food Product Design2023 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.
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108
Restriction: FOODSCI 303, 304
Restriction: FOODSCI 303, 304
1370
FOODSCI 310
: Theory of Food Product Design2022 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.
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108
Restriction: FOODSCI 303, 304
Restriction: FOODSCI 303, 304
1371
FOODSCI 399
: Capstone: Food and Nutrition2024 Semester Two (1245)
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
1372
FOODSCI 399
: Capstone: Food and Nutrition2024 Semester One (1243)
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
1373
FOODSCI 399
: Capstone: Food and Nutrition2023 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.
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
1374
FOODSCI 399
: Capstone: Food and Nutrition2023 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.
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
1375
FOODSCI 399
: Capstone: Food and Nutrition2022 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.
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
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