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Showing 25 course outlines from 6713 matches

2776

FOODSCI 100

: Foundations of Food and Nutrition
2024 Semester Two (1245)
Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Subject: Food Science
Restriction: FOODSCI 201
2777

FOODSCI 100

: Foundations of Food and Nutrition
2023 Semester Two (1235)
Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Subject: Food Science
Restriction: FOODSCI 201
2778

FOODSCI 100

: Foundations of Food and Nutrition
2022 Semester Two (1225)
Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Subject: Food Science
Restriction: FOODSCI 201
2779

FOODSCI 100

: Foundations of Food and Nutrition
2021 Semester Two (1215)
Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Subject: Food Science
Restriction: FOODSCI 201
2780

FOODSCI 100

: Foundations of Food and Nutrition
2020 Semester Two (1205)
Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Subject: Food Science
Restriction: FOODSCI 201
2781

FOODSCI 110

: Concepts in Food and Nutrition
2025 Semester Two (1255)
Introduces students to the multifaceted nature of food science and nutrition with a focus on the interplay between food, nutrition and health. Provides general insights relating food molecules to food function and health. Societal, economic, legislative and regulatory aspects will also be explored. No background in science is assumed.
Subject: Food Science
Restriction: FOODSCI 100
2782

FOODSCI 110

: Concepts in Food and Nutrition
2024 Semester Two (1245)
Introduces students to the multifaceted nature of food science and nutrition with a focus on the interplay between food, nutrition and health. Provides general insights relating food molecules to food function and health. Societal, economic, legislative and regulatory aspects will also be explored. No background in science is assumed.
Subject: Food Science
Restriction: FOODSCI 100
2783

FOODSCI 110

: Concepts in Food and Nutrition
2023 Semester Two (1235)
Introduces students to the multifaceted nature of food science and nutrition with a focus on the interplay between food, nutrition and health. Provides general insights relating food molecules to food function and health. Societal, economic, legislative and regulatory aspects will also be explored. No background in science is assumed.
Subject: Food Science
Restriction: FOODSCI 100
2784

FOODSCI 110

: Concepts in Food and Nutrition
2022 Semester Two (1225)
Introduces students to the multifaceted nature of food science and nutrition with a focus on the interplay between food, nutrition and health. Provides general insights relating food molecules to food function and health. Societal, economic, legislative and regulatory aspects will also be explored. No background in science is assumed.
Subject: Food Science
Restriction: FOODSCI 100
2785

FOODSCI 200

: Food Composition and Nutrition
2025 Semester One (1253)
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.
Subject: Food Science
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201
2786

FOODSCI 200

: Food Composition and Nutrition
2024 Semester One (1243)
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.
Subject: Food Science
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201
2787

FOODSCI 200

: Food Composition and Nutrition
2023 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.
Subject: Food Science
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201
2788

FOODSCI 200

: Food Composition and Nutrition
2022 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.
Subject: Food Science
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201
2789

FOODSCI 200

: Food Composition and Nutrition
2020 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.
Subject: Food Science
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
2790

FOODSCI 202

: Food Preservation
2025 Semester Two (1255)
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: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
2791

FOODSCI 202

: Food Preservation
2023 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.
Subject: Food Science
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
2792

FOODSCI 202

: Food Preservation
2022 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.
Subject: Food Science
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
2793

FOODSCI 202

: Food Preservation
2021 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.
Subject: Food Science
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
2794

FOODSCI 202

: 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: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
2795

FOODSCI 301

: Food Quality Attributes
2025 Semester One (1253)
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
Subject: Food Science
Prerequisite: FOODSCI 200 or 201
2796

FOODSCI 301

: Food Quality Attributes
2023 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.
Subject: Food Science
Prerequisite: FOODSCI 200 or 201
2797

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
2798

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
2799

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
2800

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