NATS 3014 Experimental Foods
Credit Points 10
Legacy Code 300879
Coordinator Christine Hutchison Opens in new window
Description This subject aims to build on students' knowledge of food preparation gained in Food Science 1 and 2, the focus of this subject includes; food science and principles, the interaction of ingredients and the added effects of physical procedures on the end product. Students develop advanced scientific methodologies to give reproducibility. This is a recommended subject for those intending to advance in the areas of recipe development and new product development.
School Science
Discipline Food Science and Biotechnology
Student Contribution Band HECS Band 2 10cp
Check your HECS Band contribution amount via the Fees page.
Level Undergraduate Level 3 subject
Pre-requisite(s) PROC 2002 - Innovative Foods
Restrictions
Successful completion of 60 credit points
Assessment
The following table summarises the standard assessment tasks for this subject. Please note this is a guide only. Assessment tasks are regularly updated, where there is a difference your Learning Guide takes precedence.
| Type | Length | Percent | Threshold | Individual/Group Task |
|---|---|---|---|---|
| Report | 4000 total | 55 | N | Individual |
| Quizzes x 7 | 30 mins x 7 =210 mins | 35 | N | Individual |
| Practical | Weekly assessment | 10 | N | Individual |
Teaching Periods