Area: |
School of Public Health | ||||||||||||||||||||||||
Credits: |
25.0 | ||||||||||||||||||||||||
Contact Hours: |
4.0 | ||||||||||||||||||||||||
** 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 2 Hours Weekly | ||||||||||||||||||||||||
Prerequisite(s): |
7077 (v.5) Chemistry 124 or any previous version OR 7231 (v.5) Chemistry 118 or any previous version |
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Syllabus: |
The chemical and physical characteristics of major food commodities; interactions of food components such as starch, protein and fat; and their role in food processing. | ||||||||||||||||||||||||
** 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 | ||||||||||||||||||||||||
Funding Cluster: | 08 - Engineering, Science, Surveying | ||||||||||||||||||||||||
SOLT (Online) Definitions*: | Informational *Extent to which this unit or thesis utilises online information | ||||||||||||||||||||||||
Result Type: | Grade/Mark | ||||||||||||||||||||||||
Availability |
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