School of Chemical Sciences


Course details: FOODSCI301 Food Quality Attributes (15 points)

Description: Attributes that make food attractive, such as colour, flavour and texture. and how they alter during processing are studied. Texture measurement and sensory science are components of this course. Methods of studying food structure will be discussed. Lectures will be given on non-destructive testing of food.

Semester: First Semester
Coordinator: Dr. Fan Zhu
Phone: + 64 9 3737599 ext 85997
Room: 302-871
Email: f.zhu@auckland.ac.nz
Prerequisite: FOODSCI 201
Assessment: Incourse 50% (Theory 20%, Practical 30%), Examination 50%