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 fees via the Fees page.

Level Undergraduate Level 3 subject

Pre-requisite(s) PROC 2002 - Innovative Foods

Restrictions

Successful completion of 60 credit points