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A project-based course developing the selection and utilisation of food characterisation methodologies in assessment of food/ingredient function, quality and stability. The course will focus on instrumental and sensory methods of assessing structure, appearance, flavour and texture of a variety of food products. Assessment and characterisation tools will be used to develop analytical and problem solving skills in industry relevant scenarios.
|2020||Semester Two full semester||Internal||Auckland Campus|
|2020||Semester Two full semester||Internal||Manawatu Campus|
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