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

• Prerequisite(s): 123.271, 123.201, 141.211, 141.212
  General Prerequisite: At least 45 credits from 200 level.
• Restriction(s): 141.330

Offerings

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