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Showing 25 course outlines from 3703 matches
1376
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
1377
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
1378
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
1379
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
1380
FOODSCI 399
: Capstone: Food and Nutrition2022 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.
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
1381
FOODSCI 399
: Capstone: Food and Nutrition2021 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.
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
1382
FOODSCI 703
: Food Processing2022 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.
Prerequisite: Permission of Programme Director
1383
FOODSCI 703
: Food Processing2021 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.
Prerequisite: Permission of Programme Director
1384
FOODSCI 703
: Food Processing2020 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.
Prerequisite: Permission of Programme Director
1385
FOODSCI 706
: Food Safety2023 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.
Prerequisite: Permission of Programme Director
1386
FOODSCI 706
: Food Safety2022 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.
Prerequisite: Permission of Programme Director
1387
FOODSCI 706
: Food Safety2020 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.
Prerequisite: Permission of Programme Director
1388
FOODSCI 707
: Food Science2024 Semester One (1243)
Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.
No pre-requisites or restrictions
1389
FOODSCI 707
: Food Science2023 Semester One (1233)
Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.
Prerequisite: Permission of Programme Director
1390
FOODSCI 707
: Food Science2022 Semester One (1223)
Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.
Prerequisite: Permission of Programme Director
1391
FOODSCI 707
: Food Science2021 Semester One (1213)
Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.
Prerequisite: Permission of Programme Director
1392
FOODSCI 707
: Food Science2020 Semester One (1203)
Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.
Prerequisite: Permission of Programme Director
1393
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
1394
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
1395
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
1396
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
1397
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
1398
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
1399
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
1400
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
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