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School of Chemical Sciences

Course details: FOODSCI707 Food Science (15 points)

Description: Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation, enzymic and non-enzymic browning. Emulsions and foams. Integrated study of selected basic foods.

Coordinator: Fan Zhu
Phone: + 64 9 3737599 ext 85997

Semester: First Semester
Prerequisite: Permission of Postgraduate Coordinator