314046 (v.1) Food and the Consumer 200
Note
Tuition Patterns
The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline.
Unit references, texts and outcomes
To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement.
| Area: | School of Management |
|---|---|
| Credits: | 25.0 |
| Contact Hours: | 3.0 |
| Seminar: | 1 x 3 Hours Weekly |
| Syllabus: | An introduction to the food quality concept and what it means to consumers and to society. Students develop an understanding of the holistic concept of food quality by examining food quality and safety systems; ethical and sustainable food production systems; nutrition; functional foods; biotechnology and its applications within the food industry; food preferences within and between cultures; food values; market segmentation and the value of food from a social, economic and environmental perspective. |
| Field of Education: | 080399 Business and Management not elsewhere classified |
| Result Type: | Grade/Mark |
Availability
Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.
