FOOD 608
Special Topic in Foods Manufacturing and Consumer Evaluation
Course overview
Learn about different traditional and novel food processing techniques, and how these impact consumer perception, acceptability and emotional responses.
Course information
| Credits | 20 |
|---|---|
| Domestic fees | $1,398.00 |
What you will learn
After successfully completing this course, you’ll be able to:
- Recognise and understand the different traditional and novel food processing techniques used in the food industry.
- Evaluate and explain the benefits, advantages, disadvantages mechanisms and modes of action that characterise different food processing techniques.
- Design research projects that quantify the consumer responses towards different food processing techniques.
- Systematically collect, synthesise and interpret scientific data based on the consumer attitudes towards different food processing techniques.
Course examiners
Dr Damir Torrico
Senior Lecturer
Faculty of Agriculture and Life Sciences
damir.torrico@lincoln.ac.nz