Area: |
School of Public Health |
Credits: |
25.0 |
Contact Hours: |
5.0 |
| |
| ** 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 1 Hours Weekly |
Tutorial: |
1 x 2 Hours Weekly |
Laboratory: |
1 x 2 Hours Weekly |
| |
Syllabus: |
A study of the principles and application of advanced food chemistry techniques including - food enzymology, high pressure liquid chromatography, gas chromatography and mass spectrometry, gel electrophoresis. Advanced protein, lipid and carbohydrate analytical techniques, microscopy, including transmission and scanning and confocal, advanced image analysis, near and infrared spectroscopy, biotechnology-based assays. |
| |
| ** 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 2 |
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 |
|
