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Showing 25 course outlines from 3702 matches

1376

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
1377

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
1378

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
1379

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
1380

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
1381

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
1382

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
1383

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
1384

FOODSCI 707

: Food Science
2024 Semester One (1243)
Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.
Subject: Food Science
No pre-requisites or restrictions
1385

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
1386

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
1387

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
1388

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
1389

FOODSCI 708

: Advanced Food Science
2023 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.
Subject: Food Science
Prerequisite: Permission of Programme Director
1390

FOODSCI 708

: Advanced Food Science
2022 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.
Subject: Food Science
Prerequisite: Permission of Programme Director
1391

FOODSCI 708

: Advanced Food Science
2020 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.
Subject: Food Science
Prerequisite: Permission of Programme Director
1392

FOODSCI 709

: Selected Topics in Food Science and Technology
2021 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.
Subject: Food Science
To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709
1393

FOODSCI 709

: Selected Topics in Food Science and Technology
2021 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.
Subject: Food Science
To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709
1394

FOODSCI 709

: Selected Topics in Food Science and Technology
2020 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.
Subject: Food Science
To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709
1395

FOODSCI 709A

: Selected Topics in Food Science and Technology
2021 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.
Subject: Food Science
To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709
1396

FOODSCI 709A

: Selected Topics in Food Science and Technology
2021 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.
Subject: Food Science
To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709
1397

FOODSCI 709A

: Selected Topics in Food Science and Technology
2020 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.
Subject: Food Science
To complete this course students must enrol in FOODSCI 709 A and B, or FOODSCI 709
1398

FOODSCI 715

: Food Allergens and Intolerants
2023 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.
Subject: Food Science
No pre-requisites or restrictions
1399

FOODSCI 715

: Food Allergens and Intolerants
2022 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.
Subject: Food Science
No pre-requisites or restrictions
1400

FOODSCI 715

: Food Allergens and Intolerants
2021 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.
Subject: Food Science
No pre-requisites or restrictions