FOOD 101
Food Quality and Consumer Acceptance
Course overview
Learn about the nature of food and the functions of its chemical components. You’ll look at biological availability of food components along with dietary requirements, attitudes and changes of demand, as well as defining food quality for the consumer.
Course information
| Prerequisites and Restrictions | You must satisfy the following requirement(s):
|
|---|---|
| Available semesters | Semester 2 2024 |
| Credits | 15 |
| Domestic fees | $969.00 |
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:
- Define and understand the concepts of food quality and consumer acceptability
- Describe the macro and micro nutrients of food products by understanding their basic chemical composition
- Analyse and synthesise scientific data from sensory tests to understand food quality as evaluated by consumers
- Understand the role of microorganisms in the spoilage of foods.
Course examiners
Dr Keegan Burrow
Lecturer
Department of Wine, Food and Molecular Biosciences
keegan.burrow@lincoln.ac.nz