This subject contains a 3 day Compulsory Residential School.
The residential school will include a range of practical laboratory activities designed to enhance the learning of students. For example, students may:
" Measure the effect of pH and salt concentration on the water holding capability (WHC) of meat.
" Investigate the thickening and gelling behaviours of selected food thickening and gelling agents.
" Characterise the rheological properties of Newtonian and non-Newtonian liquid foods.
" Measure the effect of variation in water activity on the texture of selected foods.
" Assessment of wheat and flour quality using different techniques.
" Characterise foam and emulsion capacity and stability of model food systems.
" Examine the relationship between colour and texture in selected fruits or vegetables.
" Set-up and participate in selected sensory evaluation tests.