HTC580: Culinary Product Development / Faculty of Hotel & Tourism Management

This course applies the concepts from food science and food technology to comprehend the structure, properties and roles of foods . In conjunction with knowledge in culinary and gastronomy , students are expected to develop new formulation of recipes at the very least for the appeal and comsumption in food outlets with a possible contribution towards manufacture opportunities. The effects of manipulation on foods are discussed and observed through use of varying ingredients, processes and techniques undertaken through lectures and laboratory works. Sensory evaluation is an essential component studied and applied hands-on to ensure relevance of knowledge in relation to consumerism and food product quality.