FOOD 303
Food Biochemistry and Biotechnology
Course overview
You’ll look at the chemical and biochemical components of food, their relationship to nutritional quality and their impact on human health. Also, the biochemistry of flavour, storage, and biotechnology processes on the value of food, as well as plant and horticultural products with emphasis on post-harvest changes. You’ll also look at the utilisation of waste products from food.
Course information
| Prerequisites and Restrictions | You must satisfy the following requirement(s): pre-requisite
|
|---|---|
| Available semesters | Semester 2 2024 |
| Credits | 15 |
| Domestic fees | $1,001.00 |
Please note: This course can’t be fully completed online as you will need to be on campus to complete some activities.
What you will learn
After successfully completing this course, you’ll be able to:
- Describe the nature of food and the functions of its chemical components.
- Apply the scientific method and correctly interpret the results of scientific studies.
- Understand the application of practical techniques used in evaluation of foods for use by humans and animals.
- Employ scientific method to solve problems both independently and as part of a team.
- Collect, process and interpret data in a variety of contexts.
- Collate, critically review, and communicate information effectively in written and oral forms.
- Relate effectively to people from a wide range of backgrounds and communities.
- Function effectively as part of an interdisciplinary team.
- Develop a consciousness of their potential role in the development of food for the earth’s growing population.
Course examiners
Dr Keegan Burrow
Lecturer
Department of Wine, Food and Molecular Biosciences
keegan.burrow@lincoln.ac.nz