6839 (v.2) Special Topics in Food Science and Technology 580



 

Area:School of Public Health
Contact Hours:3.5
Credits:25.0
Lecture:1 x 2 Hours Weekly
Laboratory:1 x 3 Hours Fortnightly
A detailed breakdown of the harvesting, processing and preservation of red meat, poultry and fermented meat products. Chemical structure, composition and post mortem biochemical metabolism associated with the processing of these meats. HACCP (Hazard Analysis Critical Control Point), illness and micro organisms which cause illness in meat and meat products.
YearLocationPeriodInternalArea ExternalCentral External
2003Bentley CampusSemester 1Y  

 

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