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Food Technology

141.111 Food Technology 1: Global Perspectives15 credits
Food Technology is the application of science and technology and mathematical principles, integrated with business and management, to develop and provide products and processes for industry and the community. In this course you will help solve problems faced by many people in need. Concepts of systematic problem solving, communication and self assessment form an integral part of this project focused course.
141.112 Food Technology 2 : Creative Solutions15 credits
Food Technology is the application of science and technology and mathematical principles, integrated with business and management, to develop and provide products and processes for industry and the community. This course allows you to develop your creative skills and encourages a thirst for knowledge. The development of prototyping, teamwork and communication through design form an integral part of this project focused course.
141.127 Dairy Processing15 credits
141.140 Dairy Chemistry15 credits
An introduction to milk composition, the underlying chemistry of milk constituents and their properties in dairy ingredients and products. The effects of processing on the chemical properties of milk components, including deleterious reactions impacting milk quality will also be considered.
141.141 Dairy Engineering15 credits
An introduction to the key engineering fundamentals relating to the manufacture of dairy ingredients and food products, providing an exploration of thermal, mechanical and energetic principles involved in the handling of milk streams, and the application of these as part of process design and plant operation.
141.144 Dairy Processing15 credits
An introduction to the processing principles underpinning the handling and treatment of milk, and with particular consideration of the design and specifications of the main processing systems and their integration as part of dairy ingredient and food manufacture.
141.211 Food Technology 3: Product Development15 credits
The development of new and improved products is a key role of most practicing food technologists. This course provides the structured process and tools required for successful product development in the context of an applied project.
141.212 Food Technology 4: Manufacturing15 credits
The design, development and on-going operation of manufacturing processes is central to the daily activities of most food technologists. This course explores the key variables that impact the design, development and operation of food manufacturing processes within the context of an applied project.
141.242 Dairy Microbiology and Food Safety15 credits
An introduction to the role of microbiology in the handling of milk streams and the manufacture of dairy materials. The course will provide an exploration of the classification and identification of bacteria, their reproduction and growth; pathogens and food poisoning micro-organisms; bacteriology of milk and milk products; thermal processes for controlling micro-organisms and the application cleaning-in-place technology.
141.243 Dairy Ingredient Technology15 credits
This course continues the study of the key processing operations and handling of milk streams in the specific production of dairy ingredients systems, i.e. milk and protein powders and anhydrous milk fat. Emphasis will be given to the design and manufacture of functional ingredient systems, as well as the optimisation of processing operations for ensuring requisite quality and safety of dairy ingredients.
141.245 Dairy Product Technology15 credits
An immersive study of the manufacture of dairy food products, including butter, UHT creams, yogurt, cream cheese and ice cream. Emphasis will be given to the role of formulation-process interactions in defining product properties, notably the functional role of dairy ingredients in related foods. Practical considerations for the characterisation of dairy foods in determining quality, safety and shelf life will also be explored.
141.246 Cheese and Whey Technology and Manufacturing15 credits
An introduction to the industrial manufacture of cheese, including the transformations of raw materials through processing, microbiological and biochemical transformations and their impact on product quality and properties. The role of technologies associated with the manufacture of whey and other cheese byproducts will also be explored.
141.247 Dairy Manufacturing Principles15 credits
A project-based course: students will apply their accrued knowledge of dairy technology to undertake an industry relevant technical project. Students will be required to define project objectives, evaluate relevant supporting literature, implement and execute an experimental plan and analyse findings in provision of appropriate recommendations and conclusions.
141.311 Food Technology 5: Food Microbiology and Safety15 credits
A project-based course aimed at providing the skills and knowledge to select appropriate food processing, storage and testing methods necessary to understand the growth and control of microorganisms to ensure food safety and quality. Specific components of food analysis and risk assessment will be applied to develop analytical and problem solving skills in an industry relevant scenario.
141.312 Food Technology 6: Food Characterisation15 credits
A project-based course developing the selection and utilisation of food characterisation methodologies in assessment of food/ingredient function, quality and stability. The course will focus on instrumental and sensory methods of assessing structure, appearance, flavour and texture of a variety of food products. Assessment and characterisation tools will be used to develop analytical and problem solving skills in industry relevant scenarios.
141.358 Nutrition and Food Choice15 credits
Nutrient recommendations, nutrition and disease, New Zealand diet, functional foods, food choice, ethical and legal aspects of the food industry response in relation to nutrition claims and concerns.
141.362 Food Formulation Technology15 credits
A study of the physico-chemical properties of food ingredients and their interactions in food systems. Selection of suitable ingredients in food formulations, in particular, stabilisers, thickeners, gelling agents and emulsifiers. Understanding of the destabilisation mechanisms of complex food systems in relation to the ingredients used. A practical course.
141.395 Food Chemistry15 credits
A practical approach to the physical, chemical, biochemical and functional properties of major and minor food constituents (water, proteins, carbohydrates, lipids, vitamins, minerals, pigments, flavours, toxins) and food groups (dairy, meat, eggs and plants). Chemical and biochemical reactions causing deterioration in foods and some methods of control. A laboratory course.
141.458 Nutrition and Food Choice15 credits
Nutrient requirements, nutrition and disease, functional properties of foods, New Zealand diet, influences on food choice including relevant models, role of nutrition within the New Zealand food industry.
141.708 Food Packaging, Preservation and Storage15 credits
Application of a multi-disciplinary approach drawing from microbiology, chemistry, reaction kinetics, process engineering and packaging technology to the development, evaluation and optimisation of preservation processes, packaging technologies, and storage and supply chain systems for fresh and manufactured food products.
141.709 Emerging Technologies for the Food Industry15 credits
In depth case-studies of the principles and modelling of novel food processes, including an appraisal of the advantages and disadvantages compared with established processes. New developments in the preservation of foods, the structuring of foods, the separation of food materials and packaging, storage and handling of foods can be studied.
141.710 Food Packaging Engineering and Legislation15 credits
The properties of packaging materials and requirements of labelling/legislation and the implications of choice on product shelf life, integration with processing, transport, traceability and information systems, and impact on consumer interaction with the product, sustainability and product cost are explored as part of this course.
141.712 Strategic Food Product Development15 credits
This course provides a strategic overview of the food product development process from the initial new product strategy and its influence on identification of product opportunities through to the actual launch of the finished food product and its influence on the launch strategies and tactics adopted by a company.
141.713 Food Process Engineering Research15 credits
This course provides an overview of food process engineering. The course covers methodologies for designing experimental apparatus and selection of analytical methods for undertaking food processing research. Developing an understanding of the interaction of process equipment and the resulting physico-chemical properties of food.
141.715 Food Ingredient Functionality15 credits
A course based on the physico-chemical properties of food ingredients impacting on the: (i) stability and sensory properties (technofunctionality) and (ii) health properties (biofunctionality) of foods. A good understanding of the food destabilization mechanisms, and how to control key food reactions, will be gained. Special emphasis will be given to dairy products (dispersions, emulsions, foams and gel systems).
141.716 Research Report (Food)30 credits
Research in a defined area of Food Science, Technology or Engineering.
141.721 Tools for Food Product Development15 credits
Techniques used in Product Development, product formulation, including quantitative techniques. The principles of product and process development, risk management in new product introductions, causes of success and failure of products. The principles and practice of quantitative market research and consumer research, sensory evaluation in a commercial environment, market research tools and their use and understanding.
141.722 Food Preservation and Storage15 credits
Application of a multi-disciplinary approach drawing from microbiology, chemistry, reaction kinetics, process engineering and packaging technology to the development, evaluation and optimisation of preservation processes, packaging technologies, and storage and supply chain systems for fresh and manufactured food products.
141.723 Industrial Systems Improvement15 credits
This course covers: innovation and operations management within food industry production and supply chain systems; design, planning, control and continuous improvement of processes in industrial systems; methods and measures for quality control and daily decision-making in food and related businesses; and leadership and management of teams in the workplace.
141.724 Food Quality Safety and Innovation15 credits
This course will cover risk assessment and management techniques that can be applied to any sector of the food industry, important in the development of a new food product to ensure the development of safe foods of high quality and appropriate cost. The legal and commercial justification for ingredients, preservation, processing, packaging and distribution technologies will be taught.
141.725 Food Business Innovation15 credits
This course will comprise a series of case studies and business simulations of entire food value chains emphasising ingredient and FMCG information flows, the nature and mechanisms of FMCG retail channels and command of shelf space. Strategies will be designed for coping with sector dynamics and changing regulatory constraints for innovation dominated by technical or by business process change.
141.744 Dairy Science, Technology and Engineering15 credits
Specialised aspects of dairy chemistry, microbiology, process technology, engineering. Project and plant management. Product evaluation, product and process development. Dairy industry structure, strategy, organisation and function. Legislation and safety. A practical course.
141.746 Dairy Products Technology30 credits
Case studies in which the technology and control of the manufacture of appropriate dairy ingredients and products such as cheese, butter, milk powder, casein and whey protein are examined. A practical course.
141.749 Food Engineering Research Project30 credits
Students apply their problem-solving skills and accumulated knowledge to a specific Food Engineering research problem. This is an individual, scholarly research project conducted under academic supervision. Projects are either sourced from industry or are related to ongoing research and development activities at the university.
141.751 Dairy Products Technical Projects30 credits
Acquirement and utilisation of specialised technical knowledge, research skills and competencies through the undertaking of projects pertaining to the investigation and critical analysis of dairy industry structure and its products and processes. A practical course.
141.755 Added-Value Processing of Food Products15 credits
A study of the latest manufacturing techniques applied to the food industry and their role in satisfying current and future needs for food manufacturers and consumers. A course designed to integrate food science, process engineering, microbiology and food safety into today's food manufacturing environment with processing practices in order to offer novel methods to formulate foods and assure safety and quality.
141.759 Food Technology Project30 credits
An original investigation of a food industry problem or opportunity. The student works under academic supervision within an industrial research brief and learns from practice, systematic skills in problem analysis, research and communication. Consideration of ethical, legal and social environments. This major project integrates knowledge the student has already acquired.
141.772 Innovative Food Design and Development30 credits
Students will commercialise an innovative food product from idea generation through to the business case for full-scale manufacture. The emphasis is on following a formal, systematic process that utilizes both qualitative and quantitative analysis techniques, within a realistic commercial context. Critical evaluation of the product development outcome and process from commercial, technical, and professional perspectives is an important component.
141.791 Advanced Food Technology15 credits
An integrative study of food systems. Individual and group problem-based learning is used to understand political, economic, societal and technological forces shaping the global food industry. Additional aspects of the course focus on interactive project-based activities aimed at honing market awareness, product development and food production skills and competencies. Proficiency in the selection and application of appropriate tools and methodologies for quality assurance and evaluation will also be developed.
141.794 Special Topic15 credits
141.797 Food Engineering Design30 credits
Students will design an innovative factory-scale food manufacturing process based on a product specification. The emphasis is on following a formal, systematic methodology that makes appropriate use of both mathematical modelling and empirical data, within a realistic commercial context. Critical evaluation of the design outcome and process from commercial, technical, and professional perspectives is an important component.
141.803 Research Report: Food60 credits
Research in a defined area of Food Science, Technology or Engineering.
141.805 Thesis120 credits
Research in a defined area of Food Science, Technology or Engineering.
141.806 Thesis 120 Credit Part 160 credits
A supervised and guided independent study resulting in a published work.
141.807 Thesis 120 Credit Part 260 credits
A supervised and guided independent study resulting in a published work.
141.810 Food Innovation Research Project45 credits
Research in a defined area of food innovation.
141.848 Dairy Science and Technology Research Project45 credits
An original research project that encourages integration of knowledge and practice of skills gained in the other courses. A rigorous scientific investigation applied to delivering technical solutions to industry defined objectives.
141.900 PhD Food Technology120 credits

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