Area: |
School of Public Health |
Credits: |
25.0 |
Contact Hours: |
5.0 |
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| ** 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 3 Hours Weekly |
Prerequisite(s): |
7674 (v.3) Food Evaluation 182 or any previous version
AND
302467 (v.2) Introduction to Microbiology 132 or any previous version
|
| |
Syllabus: |
Food quality - evaluation and control during handling, processing and storage. Total quality control and management. Systems and standards. Microbiological quality control: Legislation - Food premises food handling in the marketplace, institutions and homes. Education program design. Food and nutrition policy - goals, production, habits and new products. |
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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. |
