311496 (v.2) Animal Based Foods 282
Note
Tutition Patterns
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.
Unit references, texts and outcomes
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.
| Area: | School of Public Health |
|---|---|
| Credits: | 25.0 |
| Contact Hours: | 4.0 |
| Lecture: | 1 x 3 Hours Weekly |
| Tutorial: | 1 x 1 Hours Weekly |
| Prerequisite(s): |
1644 (v.7)
Human Biology 134
or any previous version
OR 313391 (v.1) Human Structure and Function 100 or any previous version AND 7231 (v.6) Chemistry 182 or any previous version OR 7077 (v.5) Chemistry 124 or any previous version |
| Syllabus: | The production of food commodities with animal origins i.e. dairy, eggs, meat and seafood. The impacts and interactions of physical structure, chemical composition and biochemical reactions during processing of food products derived from these commodities including food safety and food borne infections. |
| 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.
