200-level Food Science Papers
FOSC 201 Food Chemistry I (18 points)
Detailed study of the chemical, biochemical, and physical characteristics of food components. The changes that take place and the interactions between components are used to describe the fundamental changes that occur in foods from harvest to consumption.
FOSC 202 Food Systems (18 points)
Detailed study of the physical, biochemical and chemical characteristics common to food groups. A description of the technology associated with the production of commonly eaten food products is presented and related to changes that take place in composition.
FOSC 203 Food Process Technology I (18 points)
The course is designed to give students an understanding of specialised processing techniques used in the food industry. The theory of fluid flow, heat and mass transfer are discussed in relation to unit operations in the factory and to the application of techniques such as drying, freezing, membrane separation and aseptic processing. The theory behind each unit operation, types of equipment and the effect of processing on the food are discussed in detail.
FOSC 211 Consumer Attitudes and Food Choice (18 points)
Understanding how attitudes are formed and measured, exploring consumer food choice issues such as quality perception, cultural background, product origin, alternative production systems, food safety, communication and trust.
FOSC 212 Food and Cultural Perspectives (18 points) (not available in 2012)
The historical, social and cultural importance of food. The culture and food habits of other countries and how these influence New Zealand's food production, food promotion and food marketing.
FOSC 213 Sensory Science (18 points)
Perception and measurement of sensory qualities found in consumer products. Selecting appropriate sensory methods, experimental design, data analysis and interpretation. Applications of sensory methods in research and the food industry.
MICR 221 Microbes to Medicine (18 points)
Basic concepts in microbiology, building from the characteristics of microorganisms, through the handling and containment of microorganisms, to medical microbiology and immunology.