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 |
| |
Syllabus: |
Principles used in sensory evaluation of food products. Exploration of the physical and chemical principles relating to the study of food including solutions, colloids, crystal formation, heat transfer and food processing. An understanding of interactionbetween protein, starch, lipids and other food components. |
| |
| ** 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: |
19905 Food Science and Biotechnology |
HECS Band (if applicable): |
2 |
|
Extent to which this unit or thesis
utilises online information: |
Informational |
Result Type: |
Grade/Mark |
|
Availability |
| Year |
Location |
Period |
Internal |
Area External |
Central External |
| 2004 |
Bentley Campus |
Semester 1 |
Y |
|
|
Area
External |
refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
|
