Search Course Outline

Search

Showing 25 course outlines from 6720 matches

2801

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
2802

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
2803

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
2804

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
2805

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
2806

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
2807

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
2808

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
2809

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
2810

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
2811

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
2812

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
2813

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
2814

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
2815

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
2816

FOODSCI 306

: Principles of Food Processing
2025 Semester One (1253)
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.
Subject: Food Science
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
2817

FOODSCI 306

: Principles of Food Processing
2024 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.
Subject: Food Science
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
2818

FOODSCI 306

: Principles of Food Processing
2023 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.
Subject: Food Science
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
2819

FOODSCI 306

: Principles of Food Processing
2022 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.
Subject: Food Science
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
2820

FOODSCI 306

: Principles of Food Processing
2021 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.
Subject: Food Science
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
2821

FOODSCI 306

: Principles of Food Processing
2020 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.
Subject: Food Science
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
2822

FOODSCI 310

: Theory of Food Product Design
2025 Semester One (1253)
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.
Subject: Food Science
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108
Restriction: FOODSCI 303, 304
2823

FOODSCI 310

: Theory of Food Product Design
2024 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.
Subject: Food Science
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108
Restriction: FOODSCI 303, 304
2824

FOODSCI 310

: Theory of Food Product Design
2023 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.
Subject: Food Science
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108
Restriction: FOODSCI 303, 304
2825

FOODSCI 310

: Theory of Food Product Design
2022 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.
Subject: Food Science
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108
Restriction: FOODSCI 303, 304