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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. |
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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