Food Research and Development


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IFT108 - Food Research and Development


Some knowledge of food processing, chemical and microbiological analysis.

The course is intended to familiar students with the product implementation stage of food product development including preliminary product description, prototype development, product testing and the formal presentation of a new product development. Students learn the importance of product specification, food formation, food ingredient technology, ingredient interaction and how to conduct and terminate a project in an orderly manner. (Lecture only)

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