Unit Code: FDT803

Unit Name: Food Processing & Non-Communicable Diseases

Description: This course builds on the concepts introduced in the undergraduate courses by looking at more complex issues on the impart of food processing associated with risks and the development or aggravation of NCD. Students are expected to assess and evaluate various food processing techniques both coventional, advance and emerging food processing techniques and technology in relation to the development of NCD and how could these techniques and technology be improved to reduce NCD and associated risks. Local context of NCD and resolutions for idealfood processing, product design, technique, technology and development will be discussed and examined. A mini project will be conducted and assessed as part of this course.

Learning Target Outcomes:

Prerequisite: FDT605, FDT602, FDT701

Prerequisite Sentence: or Approval from the Dean or Nominee

Credit Point: 30

Offered In: Semester 2