University of the South Pacific
Area of Study
Nutrition and Food Science
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Credits3 - 4
Recommended U.S. Semester Credits3 - 4
Recommended U.S. Quarter Units4 - 6
Hours & Credits
OverviewThis course identifies the recent developments in food technology and their impact on the production of foods. A study of product formulation, sensory evaluation, processing technologies, product development and quality control systems will be included. An evaluation of the contribution of each area to the production of foods will be made. Quality systems and tools used for quality assurance including: control charts: acceptance and auditing inspections; quality standards such as ISO 9000 serious and HACCP implementation; reliability; safety; recall and liability will be part of the course. Special emphasis will be placed on the application of these concepts for local use.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
Please reference fall and spring course lists as not all courses are taught during both semesters.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations
Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.