School of Chemical Sciences

Course details: FOODSCI201 Foundations of Food Science (15 points)

Description: The aim of this course is to give the student a general appreciation of the composition and structure of food. Material covered includes the molecular structure of the major food components and how they are altered by processing and preservation. Common foods will be studied in order to understand the complex relationships between food molecules and the physical structure of foods. Topical issues such as genetically modified foods and food irradiation will be included.

Semester: Second Semester
Coordinator: Peter Swedlund
Phone: + 64 9 3737599 ext 85997
Email: p.swedlund@auckland.ac.nz
Laboratory: 18 hours (6 x 3 hours)
Prerequisite: At least 30 points from BIOSCI 101,102,106,107,CHEM 110, 120, MEDSCI 142,PHYSICS 160, PSYCH 109
Assessment: Incourse 50% (20% laboratories, 15% assignments, 15% test), Exam 50%

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