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A study of the physico-chemical properties of food ingredients and their interactions in food systems. Selection of suitable ingredients in food formulations, in particular, stabilisers, thickeners, gelling agents and emulsifiers. Understanding of the destabilisation mechanisms of complex food systems in relation to the ingredients used. A practical course.
|2020||Semester Two full semester||Internal||Auckland Campus|
|2020||Semester Two full semester||Internal||Manawatu Campus|
|2021||Semester Two full semester||Internal||Auckland Campus|
|2021||Semester Two full semester||Internal||Manawatu Campus|
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