This unit will provide students with the basic concepts and principles about global food resources and the distribution of food products. Students will learn the preservation and processing techniques for various food products and the manufacturing and use of fractionated products and by-products. This knowledge provides the foundations to address changing patterns of food consumption and production world-wide and meet increasing food needs of the population
On successful completion of this unit, students will be able to:
Reading materials will be negotiated in consultation with the lecturer(s) and will be appropriate to the topic under investigation.
This unit is not compulsory for any specific course. Depending on the course you study, this unit may be taken as an elective.