312141 (v.1) Fermentation Studies 101
| Area: | Department of Agribusiness and Wine Science |
|---|---|
| Credits: | 12.5 |
| 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 |
| Tutorial: | 1 x 1 Hours Weekly |
| Practical: | 1 x 1 Hours Weekly |
| Fieldwork: | 1 x 4 Hours Once-only |
| Syllabus: | Fermentation microbiology. Introductory white and red wine production. Fundamentals of beer production. |
| ** 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*: | Supplemental *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.
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Content Last Modified: October 29, 2009
Curtin University of Technology, Perth CRICOS Provider Code 00301J
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