Course Outlines

A course outline is available for each of the FOOD courses offered by Food Science and Technology. Note that some courses are offered at both undergraduate (UG) and postgraduate (PG) level. For those courses, two FOOD codes are given, and they may or may not have the same name. Simply select the subject by number below to view the outline.

Course code/s (UG/PG)	Course name/s (UG/PG)
Year 1/Stage 1
FOOD1120	Introduction to Food Science
FOOD1130	The Food Industry: Professional Perspective and Practice
Year 2/Stage 2
FOOD1230	Food Choice: Psychology, Preference and Acceptability
FOOD3220/FOOD3567	Nutrition
FOOD3330 *	Nutrition for Sports Science
Year 3/Stage 3
FOOD1360/FOOD1577	Food Processing Principles
FOOD1370/FOOD1587	Food Preservation: Principles and Application
FOOD1380/FOOD1597	Unit Operations in Food Processing
FOOD1390/FOOD1677	Product Design and Development
FOOD2320/FOOD2627	Food Microbiology
FOOD2330/FOOD2637	Quality Assurance and Control
FOOD2340/FOOD2647	Food Safety
FOOD2350/FOOD1787	Forensic Food Science
Year 4/Stage 3
FOOD1470/FOOD1657	Postharvest Technology of Foods Postharvest Physiology and Handling of Fruit and Vegetables
FOOD1490/FOOD1697	Advanced Food Chemistry
FOOD2480/FOOD2667	Advanced Food Microbiology
FOOD2490/FOOD2657	Analytical Microbiology
FOOD3440/FOOD3577	Advanced Nutrition Advanced and Applied Nutrition
FOOD4450/FOOD4617	Advanced Food Processing Advanced Food Engineering
FOOD5410	Industry Practicum
Graduate only
FOOD5127-CEIC8320	Research Project
FOOD5117-CEIC8319	Minor Project

* FOOD3330 - Restricted to students in Program 3850 BSc in Health and Sports Science - DOES NOT RUN IN 2006

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