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306154 (v.1) Food Science 285
Area: | School of Public Health |
Contact Hours: | 4.0 |
Credits: | 25.0 |
Lecture: | 1 x 2 Hours Weekly |
Laboratory: | 1 x 2 Hours Weekly |
| Development of skills needed to conduct sensory evaluation of food products. Exploration of the physical and chemical principles relating to the study of food including solutions, colloids, crystal formation and heat transfer. An understanding of interaction between protein, starch, lipids and other food components. |
Availability
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 1 | Y | | |
- 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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