306155 (v.1) Food Science 286
| Area: | School of Public Health |
| Contact Hours: | 5.0 |
| Credits: | 25.0 |
| Lecture: | 1 x 2 Hours Weekly |
| Laboratory: | 1 x 3 Hours Weekly |
| 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. |
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 2 | Y | | | |
Current as of: August 29, 2003 15:52:10
CRICOS provider code 00301J
