FOODSCI 202 - Food Preservation
Faculty
Science
Department
Chemical Sciences
Points:
15
Available Semesters:
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Course Components
Labs
Tutorials
Lectures
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TBLs
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Description: Food is spoilt by microbiological, chemical, biochemical and physical processes. It is important to understand the mechanism of spoilage caused by each of these processes in order to prevent or minimise such degradation. This course includes fundamental principles covering the preservation and processing of different food products. The principles involved in the development of food safety and HACCP programmes, as well as New Zealand food laws are also covered.
Prerequisites / Restrictions
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110 Restriction: FOODSCI 302
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