Search Course Outline
Showing 25 course outlines from 4482 matches
1701
FOODSCI 708
: Advanced Food Science2023 Semester Two (1235)
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
1702
FOODSCI 708
: Advanced Food Science2022 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.
Prerequisite: Permission of Programme Director
1703
FOODSCI 708
: Advanced Food Science2020 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.
Prerequisite: Permission of Programme Director
1704
FOODSCI 709
: 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
1705
FOODSCI 709
: 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
1706
FOODSCI 709
: 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
1707
FOODSCI 709A
: 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
1708
FOODSCI 709A
: 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
1709
FOODSCI 709A
: 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
1710
FOODSCI 715
: Food Allergens and Intolerants2023 Semester Two (1235)
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.
No pre-requisites or restrictions
1711
FOODSCI 715
: Food Allergens and Intolerants2022 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.
No pre-requisites or restrictions
1712
FOODSCI 715
: Food Allergens and Intolerants2021 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.
No pre-requisites or restrictions
1713
FOODSCI 715
: Food Allergens and Intolerants2020 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.
No pre-requisites or restrictions
1714
FOODSCI 740
: Food Analysis2025 Semester One (1253)
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.
Restriction: FOODSCI 301, 610
1715
FOODSCI 740
: Food Analysis2024 Semester One (1243)
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.
Restriction: FOODSCI 301, 610
1716
FOODSCI 740
: Food Analysis2023 Semester One (1233)
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.
Prerequisite: Programme Director approval
Restriction: FOODSCI 301, 610
Restriction: FOODSCI 301, 610
1717
FOODSCI 740
: Food Analysis2022 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.
Prerequisite: Programme Director approval
Restriction: FOODSCI 301, 610
Restriction: FOODSCI 301, 610
1718
FOODSCI 740
: Food Analysis2021 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.
Prerequisite: Programme Director approval
Restriction: FOODSCI 301, 610
Restriction: FOODSCI 301, 610
1719
FOODSCI 740
: Food Analysis2020 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.
Prerequisite: Programme Director approval
Restriction: FOODSCI 301, 610
Restriction: FOODSCI 301, 610
1720
FOODSCI 750
: Advanced Topics in Food Science 12024 Semester One (1243)
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
1721
FOODSCI 750
: Advanced Topics in Food Science 12023 Semester One (1233)
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.
Restriction: FOODSCI 709
1722
FOODSCI 750
: Advanced Topics in Food Science 12022 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.
Restriction: FOODSCI 709
1723
FOODSCI 751
: Advanced Topics in Food Science 22025 Semester Two (1255)
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
1724
FOODSCI 751
: Advanced Topics in Food Science 22024 Semester Two (1245)
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
1725
FOODSCI 751
: Advanced Topics in Food Science 22023 Semester Two (1235)
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.
Restriction: FOODSCI 709
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