NATS 2041 Functionality of Food Ingredients
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:
- Describe the physical and chemical properties of food commodities.
- Articulate the design principles and experimental procedures, related to recipe development.
- Explain the physical characteristics that contribute to quality food products.
- 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.
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 | Mandatory |
---|---|---|---|---|---|
Quiz | 6x 20min | 30 | N | Individual | N |
Report | 3x 1000 words | 30 | N | Individual | N |
End-of-session Exam | 2 hours | 40 | N | Individual | N |