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 3 Hours Weekly |
Tutorial: |
1 x 1 Hours Weekly |
| |
Syllabus: |
Unit operations in the food industry. Food preservation - heating, chilling, freezing, concentration, dehydration and freeze-drying, the use of salt, sugar, acid and other chemical preservatives. Ionising radiation and modified atmospheres to preserve foods. Effects of food preservation methods and storage of the quality, safety and nutrient content of foods. Principles of food packaging, packaging requirements for preserved foods. |
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| ** 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: |
69900 Other Health (Narrow Grouping) |
HECS Band (if applicable): |
2 |
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Extent to which this unit or thesis
utilises online information: |
Informational |
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. |
