關於課程
We welcome PhD proposals in areas including: Physical-chemical characterisation of food systems such as proteins and polysaccharides and their mixtures in solution, gel or emulsion states, Structure-Function properties of biopolymer networks, and how these properties are affected by different stressors, such as shear, heat, pH etc..., Chemical interaction of food molecules, particularly macromoleculesChemistry and Technology of processing of food products, with special emphasis on functional foods, Development of novel methods of processing including energy efficient methods of drying.Lipid research, Liposomes and Microencapsulation, New Food Product Development, Food Waste Utilisation, Food carbohydrate chemistry.
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- 實習機會
開始日期及學費
學費僅供參考。立即與我們的留學顧問聯繫了解最新資訊。
- 課程總長: 3 Year(s)
- 費用: 無法取得
In學年take | 位置 |
---|---|
Semester 2 (July), 2024 | Epsom |
Semester 2 (July), 2024 | Auckland |
Semester 2 (July), 2024 | Newmarket |
Semester 2 (July), 2024 | Grafton |
Open intake available throughout 2024 | Auckland |
Open intake available throughout 2024 | Epsom |
Open intake available throughout 2024 | Grafton |
Open intake available throughout 2024 | Newmarket |
來自大學信息
如何申請
Entry requirements for 奧克蘭大學
Masters-level qualification or the equivalent of a bachelors degree with honours
Evidence of significant research, usually undertaken as part of prior study
GPE - 5.5
IELTS (Academic) - Overall score of 6.5 and no bands below 6.0
Internet-based TOEFL (iBT) - Overall score of 90 and a written score of 21
Paper-based TOEFL - Overall score of 575 and an Essay (TWE) of 4.5
English language requirements
托福(TOEFL iBT)總分: 90.0
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