Food Processing and Quality

Hospo, Food & Tourism

Introduction to thermal and non-thermal processing, food composition and chemistry, product quality measures, and assessment of links between composition, processing, and food product quality.

NZ$1,704

inc GST

Enquire about international pricing


This course starts anytime

(20 Credits)


Blended study

This is a mix of online learning & face-to-face sessions

Lincoln University main campus, Lincoln

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Critically review food processing quality

Write critical review articles evaluating and describing food processing quality and the attributes of food products.

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Analyse food processing stages

Describe and evaluate individual elements and stages in food processing chains.

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Evaluate processing impacts on food quality

Describe the processing impacts on food product quality and various attributes of quality.

What You're Signing Up For

This course introduces students to the principles of food processing, both thermal and non-thermal, explores the chemistry and composition of food, and covers methods to assess and measure food product quality. Students will learn how food composition and processing affect product quality and develop skills to critically evaluate quality measures and processing chains in the food industry.

Course Content

  • Thermal food processing
  • Non-thermal food processing
  • Food composition and chemistry
  • Food product quality measures and assessment
  • Food processing quality evaluation
  • Processing impacts on food product quality
  • Techniques for characterising quality attributes (composition, texture, structure)
  • Stages in food processing chains
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What sort of industry will this job lead to

  • Food Technology

  • Agriculture

  • Food Manufacturing

  • Hospitality

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Future employment opportunities might be

  • Food quality control specialist

  • Food processing technician

  • Food technologist

  • Quality assurance roles in food industry