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141.715 Food Ingredient Functionality (15 credits)

A course based on the physico-chemical properties of food ingredients impacting on the: (i) stability and sensory properties (technofunctionality) and (ii) health properties (biofunctionality) of foods. A good understanding of the food destabilization mechanisms, and how to control key food reactions, will be gained. Special emphasis will be given to dairy products (dispersions, emulsions, foams and gel systems).

Requirements Requirements help

Note: You may enrol in a postgraduate course (that is a 700-, 800- or 900-level course) if you meet the prerequisites for that course and have been admitted to a qualification which lists the course in its schedule.

Offerings Offerings help

Year Semester Mode Location
2020 Semester One full semester Internal Auckland Campus
2020 Semester One full semester Internal Manawatu Campus

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