NATS 3014 Experimental Foods

Credit Points 10

Legacy Code 300879

Coordinator Christine Hutchison Opens in new window

Description This unit aims to build on students' knowledge of food preparation gained in Food Science 1 and 2, the focus of this unit 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 unit 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 1002 AND
PROC 2001

Equivalent Subjects NATS 3013 - Experimental Foods


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.

Item 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