304652 (v.2) Food Science Specialisation 201

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
Practical:	1 x 2 Hours Weekly
Prerequisite(s):	1644 (v.7) Human Biology 134 or any previous version AND 8686 (v.5) Chemistry 128 or any previous version AND 302467 (v.2) Introduction to Microbiology 132 or any previous version
Syllabus:	A study of various food groups and their composition. Preservation and processing techniques used within the food industry. The technological functions of food additives and the Health effects associated with their use. Analytical techniques used to monitor the use of food additives. Allergens and intolerances related to food. Fermented and non-fermented smallgoods production, unconventional foods and exotic meats. The safety parameters of foods and the hurdle effect. The epidemiology of food-bourne illness and food recalls on a state national and international level. Preventative measures available to increase food safety and the role of the Environmental Health Officer in relation to food safety. Food Law in Australia.
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
SOLT (Online) Definitions*:	Informational *Extent to which this unit or thesis utilises online information
Result Type:	Grade/Mark

Availability

Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.