HPC1001 - Food Components
|1.||Articulate functional properties of carbohydrates, proteins and fats in food groups to advise innovative and creative combinations for complex dietary situations;|
|2.||Illustrate functional properties of food groups through interactions of ingredients in food systems;|
|3.||Articulate principles underpinning laboratory testing of food physicochemical properties;|
|4.||Elaborate on factors contributing to changes of food properties during preparation, cooking and processing;|
|5.||Appraise sensory properties of foods post preparation, cooking and processing; and|
|6.||Demonstrate an understanding of the safety issues in operating equipment used in the analysis, production and preservation of food products.|
|Presentation||Small Group Presentations (5-7mins each) (3)||30%|
|Test||In-class Test (2)||20%|
|Report||Laboratory Reports (3) based on Video demonstrations||30%|
|Presentation||Individual Poster Presentation||20%|
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