13167 (v.2) Advanced Food Processing 682

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
Prerequisite(s):	13168 (v.2) Food Engineering 682 or any previous version AND 305078 (v.1) Food Microbiology 532 or any previous version
Syllabus:	Nature and distribution of world animal food resources. Farming, harvesting and marketing practices. Structure, composition, properties, quality and microbiology of animal products and the preservation and processing of these foods. Composition, production, handling, processing and storage of cereals, sugar, fruits and vegetables. Beverage production. Bread production and leavening agents for cakes and batters.
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:	069900 Other Health (Narrow Grouping)
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.