Courses Handbook 2006 - [Archived]

306155 (v.1) Food Science 286


Area:

School of Public Health

Credits:

25.0

Contact Hours:

5.0
 
** 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 3 Hours Weekly
 

Syllabus:

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.
 
** 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:

019905 Food Science and Biotechnology

Funding Cluster:

08 - Engineering, Science, Surveying

SOLT (Online) Definitions*:

Informational
*Extent to which this unit or thesis utilises online information

Result Type:

Grade/Mark

Availability

Year Location Period Internal Partially Online Internal Area External Central External Fully Online
2006 Bentley Campus Semester 1 Y        
2006 Bentley Campus Semester 2 Y        
Area
External
refers to external course/units run by the School or Department or offered by research.
Central
External
refers to external and online course/units run through the Curtin Bentley-based Distance Education Area
Partially
Online
Internal
refers to some (a portion of) learning provided by interacting with or downloading pre-packaged material from the Internet but with regular and ongoing participation with a face-to-face component retained. Excludes partially online internal course/units run through the Curtin Bentley-based Distance Education Area which remain Central External
Fully
Online
refers to the main (larger portion of) mode of learning provided via Internet interaction (including the downloading of pre-packaged material on the Internet). Excludes online course/units run through the Curtin Bentley-based Distance Education Area which remain Central External

 
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