Courses Handbook 2009

6830 (v.3) Dairy and Egg Processing 582


Area: School of Public Health
Credits: 25.0
Contact Hours: 3.0
** The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline. **
Lecture: 1 x 3 Hours Weekly
Syllabus: Dairy: production, composition, quality testing and processing of milk, type of milk products, butter and cheese production. Eggs: production, composition, grading, quality, processing, drying, freezing, storage, functional properties and future directions.
** To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement. **
Field of Education: 010900 Biological Sciences (Narrow Grouping)
SOLT (Online) Definitions*: Informational
*Extent to which this unit or thesis utilises online information
Result Type: Grade/Mark

Availability

Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.

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