FESQ05 Food and Edible Product Development

This course examines the process of food/edible product development and techniques used to measure food sensory aspects, shelf life and food/edible stability. Topics covered will include food structure, shelf-life modelling, and sensory analysis. Research, management processes and technological developments relevant to effective food/edible product development are examined. Students work in teams to plan and execute a major food/edible development project and communicate its results.