Food Properties Analysis
| Course Code | NFSM-112 |
|---|---|
| Lecture hours per week | 1 |
| Lab hours per week | 2 |
| Course Availability | Open |
| Description | 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. |