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13165 (v.2) Food Chemistry 681



 

Area:

School of Public Health

Contact Hours:

6.0

Credits:

25.0

Lecture:

1 x 3 Hours Weekly

Laboratory:

1 x 3 Hours Weekly
The structure of water and ice, water activity, equilibrium relative humidity, intermediate moisture foods. Proximate analysis and chemistry of proteins, lipids, carbohydrates, vitamins, minerals and pigments. Changes that occur during food handling, production, processing and storage. Characteristics and action of enzymes in food and use in the food industry. Methods of food analysis and techniques of sampling. Identification techniques for food pigments and colourings.


Availability

YearLocationPeriodInternalArea ExternalCentral External
2003Bentley CampusSemester 2Y  

- Area External refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research.
- Central External refers to external course/units run through the Curtin Bentley-based Distance Education Area.


 
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