FOOD 201
Processing Food for Consumers
Course overview
Learn about the processing of biological materials and the techniques involved in product development, methods of food preservation, use of quality control in the food industry, as well as methods of waste management and the effects of new technologies on food processing.
Course information
| Prerequisites and Restrictions | You must satisfy the following requirement(s): pre-requisite
and
|
|---|---|
| Credits | 15 |
| Domestic fees | $960.00 |
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
- Describe processing methods for food preservation and presentation
- Explain sources of deterioration in food products, and factors that affect the speed of their deterioration
- Describe new technological techniques used in food production
- Apply scientific method and correctly interpret the results of scientific studies
- Understand science in a real world context through exposure to industry and sectors which utilise it
- Employ the 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 form to lay and expert audiences
- Relate effectively to people from a wide range of backgrounds and communities
- Function effectively as part of an interdisciplinary team
- Develop a consciousness of your potential role in nutrition, and hence wellbeing
- Understand how food processing practices may impact environmental sustainability.
Course examiners
Dr Keegan Burrow
Lecturer
Department of Wine, Food and Molecular Biosciences
keegan.burrow@lincoln.ac.nz