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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. |
Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 1 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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