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Curtin University
Courses Handbook 2013

This handbook contains information for courses and units at Curtin in 2013.
Information for the previous year's courses and units is available at Courses Handbook 2012.

314046 (v.1) Food and the Consumer 200

Area: School of Management
Credits: 25.0
Contact Hours: 3.0
Tuition Patterns: The tuition pattern provides details of the types of classes and their duration. This is to be used as a guide only. Precise information is included in the unit outline.
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.
Unit references, texts, outcomes and assessment details The most up-to-date information about unit references, texts and outcomes, will be provided in the unit outline.
Field of Education: 080399 Business and Management not elsewhere classified
Result Type: Grade/Mark

Availability

No current availability exists. It may that this is planned for a future year or a decision has been made to not offer it currently. Contact the School or Area listed above for further information.

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