6839 (v.2) Special Topics in Food Science and Technology 580
| Area: | School of Public Health |
| Contact Hours: | 3.5 |
| Credits: | 25.0 |
| Lecture: | 1 x 2 Hours Weekly |
| Laboratory: | 1 x 3 Hours Fortnightly |
| 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 micro organisms which cause illness in meat and meat products. |
| 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
