303492 (v.2) Red Meat and Poultry Post Harvest Technology 281

Area:	School of Public Health
Credits:	25.0
Contact Hours:	3.5
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 Fortnightly
Syllabus:	A detailed breakdown of the harvesting, processing and preservation of red meat, poultry and fermented meat products. Chemical structure, composition and post-mortem biochemical metabolism associated with the processing of these meats. HACCP (Hazard Analysis Critical Control Point), illness and microorganisms which can cause illness in meat and meat products.
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:	019905 Food Science and Biotechnology
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.