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What you'll be able to do (official learning outcomes)
apply optimisation principles in food formulation and recipe development
discuss the fundamental principles of food quality evaluation and development of standards
explain the guidelines for conducting sensory evaluation; and Allied Health Sciences 440 New
describe methods of reporting and interpretation of results of recipe development and testing
Course contents
Application of optimisation principles in food formulation and recipe development. Fundamental principles of food quality evaluation and development of standards (taste, flavour, shape, size, texture, colour and appearance).
Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study NUT 507.