NATS 2041 Experimental Foods
Credit Points 10
Coordinator Christine Hutchison Opens in new window
Description Developing innovative foods requires an understanding of food science and the principles that are applied when experimenting with food ingredients and processes. This unit will enable you to gain the scientific knowledge and methodology skills the food industry employs in the sustainable production of nutritious, healthy and appealing foods. Understanding the physical and chemical properties of, and current process techniques to produce different food types, will enable you to develop attributes required by the world's largest employment sector.
Student Contribution Band HECS Band 2 10cp
Check your HECS Band contribution amount via the Fees page.
Level Undergraduate Level 2 subject
Restrictions Must have passed 100 credit points of subjects
- Describe the physical and chemical properties of food commodities.
- Articulate the design principles and experimental procedures, related to recipe development.
- Describe the scientific principles and skills applied in development of experimental foods.
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.
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.
|Report||3x 1000 words||30||N||Individual|
2022 Semester 2
Subject Contact Christine Hutchison Opens in new window
Attendance Requirements 80% attendance rate is imposed in all core subjects’ due to the nature of class activities that are aligned with subject assessments.