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Showing 25 course outlines from 33 matches

1

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
2

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
3

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
4

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
5

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
6

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
7

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
8

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
9

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
10

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
11

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
12

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
13

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
14

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
15

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
16

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
17

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
18

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
19

FOODSCI 715

: Food Allergens and Intolerants
2020 Semester Two (1205)
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
20

FOODSCI 740

: Food Analysis
2022 Semester One (1223)
Students are provided with an opportunity to experience a range of analytical techniques that are used in food industry laboratories and in food science research.
Subject: Food Science
Prerequisite: Programme Director approval
Restriction: FOODSCI 301, 610
21

FOODSCI 740

: Food Analysis
2021 Semester One (1213)
Students are provided with an opportunity to experience a range of analytical techniques that are used in food industry laboratories and in food science research.
Subject: Food Science
Prerequisite: Programme Director approval
Restriction: FOODSCI 301, 610
22

FOODSCI 740

: Food Analysis
2020 Semester One (1203)
Students are provided with an opportunity to experience a range of analytical techniques that are used in food industry laboratories and in food science research.
Subject: Food Science
Prerequisite: Programme Director approval
Restriction: FOODSCI 301, 610
23

FOODSCI 750

: Advanced Topics in Food Science 1
2022 Semester One (1223)
A modular course consisting of topics chosen from the diverse research interests of the Food Science staff and academic visitors which may vary from year to year.
Subject: Food Science
Restriction: FOODSCI 709
24

FOODSCI 751

: Advanced Topics in Food Science 2
2022 Semester Two (1225)
A modular course consisting of topics chosen from the diverse research interests of the Food Science staff and academic visitors which may vary from year to year.
Subject: Food Science
Restriction: FOODSCI 709
25

FOODSCI 705

: Project in Food Science
2020 Semester Two (1205)
Subject: Food Science
Prerequisite: Director approval

Outline is not available yet