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306155 (v.1) Food Science 286



 

Area:

School of Public Health

Contact Hours:

5.0

Credits:

25.0

Lecture:

1 x 2 Hours Weekly

Laboratory:

1 x 3 Hours Weekly
Chemical and physical interactions of food components such as starch, protein and fat will be explored. Composition, properties and functions of starch, gums, pectins and other thickening agents. Chemical leavening agents and baked products including quick breads, pastry, bread and shortened cakes. The physical and chemical properties of fats, their application to food products and the technology of butter and margarine production.


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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