303492 (v.1) Red Meat and Poultry Post Harvest Technology 281
| Area: | School of Public Health |
| Contact Hours: | 4.0 |
| Credits: | 25.0 |
| Lecture: | 1 x 2 Hours Weekly |
| Laboratory: | 1 x 2 Hours Weekly |
| A detailed breakdown of the harvesting, processing and preservation of red meat and poultry. Structure, composition, properties, quality and microbiology of animal foods. Preservation and processing of these foods including the technology of derived products. HACCP (Hazard Analysis Critical Control Point), illness and micro organisms which cause illness in respect to the food handled and or processed. |
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 1 | Y | | | |
Current as of: August 29, 2003 15:52:10
CRICOS provider code 00301J
