Search Course Outline
Showing 25 course outlines from 4473 matches
4026
EXERSCI 792B
: MSc Dissertation in Clinical Exercise Physiology2022 Semester Two (1225)
A scholarly discussion of a topic related to clinical exercise physiology.
Restriction: SPORTSCI 786, 787
To complete this course students must enrol in EXERSCI 792 A and B
4027
FOODSCI 200
: Food Composition and Nutrition2021 Semester One (1213)
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.
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201
Restriction: FOODSCI 201
Outline is not available yet
4028
FOODSCI 202
: Food Preservation2024 Semester Two (1245)
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.
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
Restriction: FOODSCI 302
Outline is not available yet
4029
FOODSCI 301
: Food Quality Attributes2024 Semester One (1243)
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
Prerequisite: FOODSCI 200 or 201
Outline is not available yet
4030
FOODSCI 301
: Food Quality Attributes2021 Semester One (1213)
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.
Prerequisite: FOODSCI 200 or 201
Outline is not available yet
4031
FOODSCI 301
: Food Quality Attributes2020 Semester One (1203)
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.
Prerequisite: FOODSCI 200 or 201
Outline is not available yet
4032
FOODSCI 310
: Theory of Food Product Design2021 Semester One (1213)
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.
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108
Restriction: FOODSCI 303, 304
Restriction: FOODSCI 303, 304
Outline is not available yet
4033
FOODSCI 399
: Capstone: Food and Nutrition2021 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.
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
Outline is not available yet
4034
FOODSCI 703
: Food Processing2025 Semester One (1253)
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.
No pre-requisites or restrictions
Outline is not available yet
4035
FOODSCI 705
: Project in Food Science2025 Semester One (1253)
Prerequisite: Permission of Programme Director
Outline is not available yet
4036
FOODSCI 705
: Project in Food Science2025 Summer School (1250)
Prerequisite: Permission of Programme Director
Outline is not available yet
4037
FOODSCI 705
: Project in Food Science2020 Semester Two (1205)
Prerequisite: Director approval
Outline is not available yet
4038
FOODSCI 705
: Project in Food Science2020 Semester One (1203)
Prerequisite: Director approval
Outline is not available yet
4039
FOODSCI 705
: Project in Food Science2020 Summer School (1200)
Prerequisite: Director approval
Outline is not available yet
4040
FOODSCI 706
: Food Safety2024 Semester One (1243)
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
Outline is not available yet
4041
FOODSCI 708
: Advanced Food Science2024 Semester Two (1245)
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
Outline is not available yet
4042
FOODSCI 708
: Advanced Food Science2021 Semester Two (1215)
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
Outline is not available yet
4043
FOODSCI 709A
: Selected Topics in Food Science and Technology2020 Semester One (1203)
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
Outline is not available yet
4044
FOODSCI 709B
: Selected Topics in Food Science and Technology2025 Semester One (1253)
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
Outline is not available yet
4045
FOODSCI 709B
: Selected Topics in Food Science and Technology2025 Summer School (1250)
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
Outline is not available yet
4046
FOODSCI 709B
: Selected Topics in Food Science and Technology2022 Semester One (1223)
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
4047
FOODSCI 709B
: 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
4048
FOODSCI 709B
: 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
4049
FOODSCI 709B
: 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
Outline is not available yet
4050
FOODSCI 750
: Advanced Topics in Food Science 12025 Semester One (1253)
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.
Prerequisite: Permission of Programme Director
Restriction: FOODSCI 709
Restriction: FOODSCI 709
Outline is not available yet
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