Legacy Code 301455

Coordinator Christine Hutchison Opens in new window

Student Contribution Band

Check your fees via the Fees page.

Restrictions

Successful completion of 100 credit points

Assumed Knowledge

Knowledge of food commodities and basic chemistry.

Learning Outcomes

On successful completion of this subject, students should be able to:

1. Describe the physical and chemical properties of food commodities.
2. Articulate the design principles and experimental procedures, related to recipe development.
3. Explain the physical characteristics that contribute to quality food products.
4. Describe the scientific principles and skills applied in development of experimental foods.

Subject Content

1. Carbohydrate, Protein and Lipid systems.
2. Biological and Chemical leavening.
3. Sensory and physical characteristics and quality of experimental foods.
4. Principles of sustainable recipe development and experimental food preparation.
5. Experimental procedure and recipe development for different consumer communities.