NATS 3014 Experimental Foods

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


Successful completion of 60 credit points


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
Report 4000 total 55 N Individual
Quizzes x 7 30 mins x 7 =210 mins 35 N Individual
Practical Weekly assessment 10 N Individual