Consumer food research 310

Module code VDS 310
Qualification Undergraduate
Faculty Faculty of Natural and Agricultural Sciences
Module content

Planning executing and reporting consumer food research. Food preservation and evaluation techniques. Experiments in food, emphasizing ingredient function and standard preparation methods. Application of experimental methods through which the chemical and physical reactions of food to different food handling, preparation and preservation techniques are illustrated. Quality evaluation and consumer orientated sensory evaluation of food products.

Module credits 21.00
NQF Level 07
Prerequisites VDS 221
Contact time 1 practical per week, 3 lectures per week
Language of tuition Module is presented in English
Department Consumer and Food Sciences
Period of presentation Semester 1

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