306154 (v.1) Food Science 285
| Area: | School of Public Health |
| Contact Hours: | 4.0 |
| Credits: | 25.0 |
| Lecture: | 1 x 2 Hours Weekly |
| Laboratory: | 1 x 2 Hours Weekly |
| Development of skills needed to conduct sensory evaluation of food products. Exploration of the physical and chemical principles relating to the study of food including solutions, colloids, crystal formation and heat transfer. An understanding of interaction between protein, starch, lipids and other food components. |
| 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
