306154 (v.1) Food Science 285
| Area: | School of Public Health |
| Contact Hours: | 4.0 |
| Credits: | 25.0 |
| Lecture: | 1 x 2 Hours Weekly |
| Laboratory: | 1 x 2 Hours Weekly |
| 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. |
| Year | Location | Period | Internal | Area External | Central External | | 2003 | Bentley Campus | Semester 1 | Y | | | |
Current as of: October 30, 2003 13:11:55
CRICOS provider code 00301J
