Title
Delving into Dairy Products
Description
Delve into food science and find out what’s behind the aroma, texture, and taste of some of your favourite foods. This project is a hands-on experience – you will make (and taste) cheese, flavoured yoghurt and chocolate, and enter a product development challenge. You will learn how bacterial cultures are used to make cheese and yoghurt, get hands on experience with a range of food processing methods and evaluate foods in terms of liking and quality using sensory testing methods. You will investigate aroma using gas chromatography olfactometry and measure texture using the latest rheological instruments. This project is Food Science in action, and you will even get to eat the product of your labours – it’s all good!