FOOD 602
Food and Nutritional Biochemistry
Course overview
You’ll study the constituents of human and animal food, the biological availability of nutrients and their functions. Plus, contemporary issues in food and nutritional biochemistry.
Course information
| Prerequisites and Restrictions | You must satisfy the following requirement(s):
|
|---|---|
| Available semesters | Semester 1 2024 |
| Credits | 20 |
| Domestic fees | $1,398.00 |
What you will learn
After successfully completing this course, you’ll be able to:
- Carry out independent reviews of topics in food and nutritional biochemistry using the available resources and critical analysis.
- Present written and oral work.
- Use scientific methodology to solve problems.
- To demonstrate leadership (i.e. suggest ideas and solutions).
- Demonstrate honesty and integrity.
- Work as an active team member.
Course examiners
Dr Keegan Burrow
Lecturer
Department of Wine, Food and Molecular Biosciences
keegan.burrow@lincoln.ac.nz