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The Food Industry: Professional Perspective and Practice - FOOD1130
 The Red Centre promenade

   
   
   
 
Campus: Kensington Campus
 
 
Career: Undergraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 6
 
 
Fee Band: 5 (more info)
 
 
Further Information: See Class Timetable
 
  

Description

This course will examine the contribution of the breadth of food science and technology to the food industry, and the skills expected of a food science professional. A technical lecture series will demonstrate the integration of all aspects of food science and technology, and their underpinning by the basic sciences, through examination of a hypothetical company producing a selected food product. Field trips will provide early exposure to the food industry. Students will be exposed to the theory of and have the opportunity to practice a range of generic skills relevant to both their University studies and practice in food science and technology, including oral and written communication, team/group work, information literacy, personality types and learning styles.

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.