306154 (v.1) Food Science 285


Area:

School of Public Health

Credits:

25.0

Contact Hours:

4.0
 
** 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 2 Hours Weekly

Laboratory:

1 x 2 Hours Weekly
 

Syllabus:

Principles used in sensory evaluation of food products. Exploration of the physical and chemical principles relating to the study of food including solutions, colloids, crystal formation, heat transfer and food processing. An understanding of interactionbetween protein, starch, lipids and other food components.
 
** 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:

19905 Food Science and Biotechnology

HECS Band (if applicable):

2

Extent to which this unit or thesis
utilises online information:

Informational

Result Type:

Grade/Mark

Availability

Year Location Period Internal Area External Central External
2004 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