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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. |
Availability
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 1 | Y | | |
- Area External refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research.
- Central External refers to external course/units run through the Curtin Bentley-based Distance Education Area. |
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