Food Properties Analysis

Course Code NFSM-112
Lecture hours per week 1
Lab hours per week 2
Course Availability: Open

Through lectures and practical applications in a laboratory setting, students will have an opportunity to develop basic skills in food preparation and presentation: knowledge of the physical and chemical changes which occur in food production: and knowledge of the role of food additives in the food industry. Through individual and group work, participants practise presentation skills and sensory evaluation techniques.