Courses Handbook 2008

303492 (v.2) Red Meat and Poultry Post Harvest Technology 281


Area: School of Public Health
Credits: 25.0
Contact Hours: 3.5
** 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 Fortnightly
Syllabus: 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 microorganisms which can cause illness in meat and meat products.
** 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
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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