Food Science 2
|Course code NUDI2220||Units 10||Level 2000||Faculty of Health and MedicineSchool of Health Sciences|
A study of the chemical and physical composition of foods, interactions between and alterations within food components. Special attention will be given to functional, novel and genetically modified foods. There will also be a study of the principles of microbiology as they pertain to foods.
Available in 2015
|Objectives||By the end of this course students should be able to:|
1. Apply prior knowledge of food science to special foods and food technology.
2. Appreciate the regulatory and scientific frameworks that control functional foods, novel foods, GMOs.
3. Demonstrate a practical and theoretical understanding of microbiology as it relates to foods, food spoilage and food preservation and be able to relate this to food poisoning/intoxication.
4. Explore the legal framework in the food supply
|Content||1. Food processing|
2. Food systems
3. Functional foods and GMOs
4. Food regulation and product labelling
5. Food microbiology
6. Food safety
|Modes of Delivery||Internal Mode|
Self Directed Learning
|Contact Hours||Laboratory: for 3 hour(s) per Week for 2 weeks|
Lecture: for 2 hour(s) per Week for Full Term
Self Directed Learning: for 2 hour(s) per Week for Full Term
|Timetables||2015 Course Timetables for NUDI2220|