| source University of Auckland (X) |
level |
department Food Science (X) |
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included.
Score: 12.511599 Details | Listing | Web page
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included. 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.
Score: 12.511599 Details | Listing | Web page
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included. 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. The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. Consideration is also given to emerging technologies, with an eye to methods of most interest to New Zealand food industries. An overview of the major causes of food degradation, from microbiological to chemical, is presented. Methods of shelf-life testing are introduced with an emphasis on the maintenance of the nutritive value, safety of the food product and appeal to the consumer.
Score: 12.511599 Details | Listing | Web page
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included. 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. The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. Consideration is also given to emerging technologies, with an eye to methods of most interest to New Zealand food industries. An overview of the major causes of food degradation, from microbiological to chemical, is presented. Methods of shelf-life testing are introduced with an emphasis on the maintenance of the nutritive value, safety of the food product and appeal to the consumer. 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.
Score: 12.511599 Details | Listing | Web page
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included. 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. The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. Consideration is also given to emerging technologies, with an eye to methods of most interest to New Zealand food industries. An overview of the major causes of food degradation, from microbiological to chemical, is presented. Methods of shelf-life testing are introduced with an emphasis on the maintenance of the nutritive value, safety of the food product and appeal to the consumer. 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. 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.
Score: 12.511599 Details | Listing | Web page
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included. 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. The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. Consideration is also given to emerging technologies, with an eye to methods of most interest to New Zealand food industries. An overview of the major causes of food degradation, from microbiological to chemical, is presented. Methods of shelf-life testing are introduced with an emphasis on the maintenance of the nutritive value, safety of the food product and appeal to the consumer. 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. 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. 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.
Score: 12.511599 Details | Listing | Web page
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included. 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. The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. Consideration is also given to emerging technologies, with an eye to methods of most interest to New Zealand food industries. An overview of the major causes of food degradation, from microbiological to chemical, is presented. Methods of shelf-life testing are introduced with an emphasis on the maintenance of the nutritive value, safety of the food product and appeal to the consumer. 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. 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. 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. Bioprocess engineering fundamentals, fermentation processes, fermenter design and operation, bioseparations, food biotechnology.
Score: 12.511599 Details | Listing | Web page
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included. 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. The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. Consideration is also given to emerging technologies, with an eye to methods of most interest to New Zealand food industries. An overview of the major causes of food degradation, from microbiological to chemical, is presented. Methods of shelf-life testing are introduced with an emphasis on the maintenance of the nutritive value, safety of the food product and appeal to the consumer. 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. 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. 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. Bioprocess engineering fundamentals, fermentation processes, fermenter design and operation, bioseparations, food biotechnology. 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.
Score: 12.511599 Details | Listing | Web page
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included. 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. The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. Consideration is also given to emerging technologies, with an eye to methods of most interest to New Zealand food industries. An overview of the major causes of food degradation, from microbiological to chemical, is presented. Methods of shelf-life testing are introduced with an emphasis on the maintenance of the nutritive value, safety of the food product and appeal to the consumer. 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. 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. 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. Bioprocess engineering fundamentals, fermentation processes, fermenter design and operation, bioseparations, food biotechnology. 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. Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.
Score: 12.511599 Details | Listing | Web page
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included. 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. The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. Consideration is also given to emerging technologies, with an eye to methods of most interest to New Zealand food industries. An overview of the major causes of food degradation, from microbiological to chemical, is presented. Methods of shelf-life testing are introduced with an emphasis on the maintenance of the nutritive value, safety of the food product and appeal to the consumer. 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. 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. 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. Bioprocess engineering fundamentals, fermentation processes, fermenter design and operation, bioseparations, food biotechnology. 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. Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods. 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.
Score: 12.511599 Details | Listing | Web page
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included. 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. The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. Consideration is also given to emerging technologies, with an eye to methods of most interest to New Zealand food industries. An overview of the major causes of food degradation, from microbiological to chemical, is presented. Methods of shelf-life testing are introduced with an emphasis on the maintenance of the nutritive value, safety of the food product and appeal to the consumer. 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. 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. 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. Bioprocess engineering fundamentals, fermentation processes, fermenter design and operation, bioseparations, food biotechnology. 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. Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods. 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. 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.
Score: 12.511599 Details | Listing | Web page
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included. 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. The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. Consideration is also given to emerging technologies, with an eye to methods of most interest to New Zealand food industries. An overview of the major causes of food degradation, from microbiological to chemical, is presented. Methods of shelf-life testing are introduced with an emphasis on the maintenance of the nutritive value, safety of the food product and appeal to the consumer. 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. 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. 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. Bioprocess engineering fundamentals, fermentation processes, fermenter design and operation, bioseparations, food biotechnology. 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. Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods. 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. 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. The industrial internship is an opportunity for students to experience the food industry at first hand. While the placement would normally be in New Zealand, overseas internships are possible. The student will work in the food organisation on a defined project under the supervision of a suitably qualified person. A detailed written report on the assignment must be submitted.
Score: 12.511599 Details | Listing | Web page
The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and antioxidants will be included. 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. The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. Consideration is also given to emerging technologies, with an eye to methods of most interest to New Zealand food industries. An overview of the major causes of food degradation, from microbiological to chemical, is presented. Methods of shelf-life testing are introduced with an emphasis on the maintenance of the nutritive value, safety of the food product and appeal to the consumer. 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. 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. 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. Bioprocess engineering fundamentals, fermentation processes, fermenter design and operation, bioseparations, food biotechnology. 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. Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods. 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. 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. The industrial internship is an opportunity for students to experience the food industry at first hand. While the placement would normally be in New Zealand, overseas internships are possible. The student will work in the food organisation on a defined project under the supervision of a suitably qualified person. A detailed written report on the assignment must be submitted. A research proposal will be prepared on the dissertation topic. Students will be required to present an overview of the proposal in a seminar. Students will participate in the critical analysis of scientific papers. The student will carry out an original piece of research. The results will be presented and discussed in a dissertation. A seminar on the research will be given.
Score: 12.511599 Details | Listing | Web page