Handbook

This course covers introductory level scientific and engineering design concepts including sustainable development, and product and processing line management with an emphasis on sustainable manufacturing as the core theme throughout the course. 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 (where possible) 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. These will be delivered through a professional skill lecture series and class activities.