141.312 Food Technology 6: Food Characterisation (15 credits)

A project-based course developing the selection and utilisation of food characterisation methodologies in assessment of food/ingredient function, quality and stability. The course will focus on instrumental and sensory methods of assessing structure, appearance, flavour and texture of a variety of food products. Assessment and characterisation tools will be used to develop analytical and problem solving skills in industry relevant scenarios.

Requirements Requirements help

Offerings Offerings help

Year Semester Mode Location
2017 Semester Two full semester Internal Auckland Campus
2017 Semester Two full semester Internal Manawatu Campus
2018 Semester Two full semester Internal Auckland Campus
2018 Semester Two full semester Internal Manawatu Campus

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