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School of Chemical Sciences

Course details: FOODSCI 304 Food Product Development (15 points)

Description: Development and evaluation of new products from raw ingredients through a thorough understanding of the physical and chemical properties of materials. Sensory evaluation will be a component. Sampling of food products is therefore undertaken in this course.

Semester: Second Semester
CoordinatorA/P Siew-Young Quek
Phone: + 64 9 3737599 ext 85852
Room: 302-869
Prerequisite: FOODSCI 301 and 303
Corequisite: FOODSCI 302 or permission of Programme Director/course co-ordinator
Assessment: Incourse 100% (Theory 35%, Practical 65%)