141.362 Food Formulation Technology (15 credits)

A study of the physico-chemical properties of food ingredients and their interactions in food systems. Selection of suitable ingredients in food formulations, in particular, stabilisers, thickeners, gelling agents and emulsifiers. Understanding of the destabilisation mechanisms of complex food systems in relation to the ingredients used. A practical course.

Requirements Requirements help

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

Offerings Offerings help

Year Semester Mode Location
2021 Semester Two full semester Internal Auckland Campus
2021 Semester Two full semester Internal Manawatu Campus