Course overview
This course will provide students with the essentials of key ingredient in food preparation, processing, food portioning, recipe modification, menu planning, product innovation and the fundamentals of specialised dietary requirements. Culinary nutrition: practice of translating current food and nutrition recommendations into meals that excite the palate, while adhering to evidence-based nutritional parameters and the policies of some healthcare institutions. Students develop, analyse, and execute nutritionally sound food that not only tastes good but adheres to current dietary guidelines. Food Innovation: development of safe and innovative food products. Discuss the role of macronutrients and food ingredients in innovative food products on the food structure and sensory attributes. Analysis of the role of ingredients and their impact on recipe modification, food composition and food product development. Sensory analysis: Sensory and consumer evaluation in recipe modification and/or product development.
Course learning outcomes
- Evaluate, synthesise and practically apply current safety and dietary guidelines in menu planning, recipe modification and product innovation.
- Employ science-based evidence and best-practice principles in the modification, management and preparation of specialized diets for targeted eating environments.
- Critically examine the relationship between the functionality of single and composite ingredients in recipe modification and product innovation.
- Evaluate sensory and consumer analysis in recipe modification and innovative foods.
- Use the commercial kitchen and sensory laboratory to reinforce the theoretical knowledge of food planning, recipe modification and product innovation.