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4 course outlines found

1

FOODSCI 399

: Capstone: Food and Nutrition
2022 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.
Subject: Food Science
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
2

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
3

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
4

FOODSCI 399

: Capstone: Food and Nutrition
2021 Semester One (1213)
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

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