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An examination of the effect of social, cultural and psychological factors on food habits; a brief study of the composition of foodstuffs and the basic principles of human nutrition; an introduction to food safety and food preservation. Emphasis will be given to topics of current interest.
The last day to withdraw from this course:
* This fee information is for estimation purposes only and includes New Zealand Goods and Services Tax. Actual fees payable will be finalised on confirmation of enrolment. The estimate does not include non-tuition fees. To view an estimate showing both tuition and non-tuition fees use the Fees Calculator. These fees only apply to 2020 enrolments. Domestic students may be eligible for free fees in their first year.
Students who successfully complete this course should be able to:
Please note: Learning Outcomes are subject to change until the beginning of the semester in which the course is delivered.
During this course, the following assessments will contribute to your final mark.
|Assessment||Learning outcomes assessed||Weighting|
|1||Test||1, 2, 3, 4||30.0%|
|3||Exam College/GRS-based (not centrally scheduled)||1, 2, 3, 4, 5, 6, 7||40.0%|
Please note: Assessment weightings are subject to change until the beginning of the semester in which the course is delivered.
* Specific dates for assessments will be finalised in information provided on Stream at the start of the Course.
All assessments are compulsory.
It is recommended that textbooks are purchased no sooner than 7 weeks prior to the semester start date as textbooks can be subject to change.Compulsory
Campus Books stock textbooks and legislation. Current second-hand textbooks are also bought and sold. For more information visit Campus Books
There is no timetable information available for this offering.
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