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The Joyce, Lady Waters School of Chemical Sciences


Course details: FOODSCI100 Foundations of Food and Nutrition (15 points)

Description: Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.

Semester: Second Semester

Coordinator:
Peter Swedlund
Phone: + 64 9 3737599 ext 85997
Room: 302-851
Email: p.swedlund@auckland.ac.nz

Laboratory: 18 hours (6 x 3 hours)
Restriction: FOODSCI 201
Assessment: Incourse 45% (20% laboratories, 10% in class mini-quizzes, 15% test), Exam 55%