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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.
123.271, 123.201, 141.211, 141.212
General Prerequisite: At least 45 credits from 200 level.
- Restriction(s): 141.330
|2021||Semester Two full semester||Internal||Auckland Campus|
|2021||Semester Two full semester||Internal||Manawatu Campus|
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