Online Courses Handbook 2003

304656 (v.1) Food Science Specialisation 202

Area:	School of Public Health
Contact Hours:	8.0
Credits:	25.0
Lecture:	1 x 2 Hours Weekly
Tutorial:	1 x 1 Hours Weekly
Laboratory:	1 x 5 Hours Weekly
Prerequisite(s):	8063 (v.4) Microbiology 233 or any previous version AND 304652 (v.1) Food Science Specialisation 201 or any previous version
Food processing and production techniques, dairy products, smallgoods, by-products, game and other conventional food types. The anatomy, physiology and pathology of animals, meat handling and illegal slaughter and sale of meat. Field studies of meat production. Design, construction and maintenance of food manufacturing premises. Cleansing and sanitising. Risk hazard assessment, HACCP procedures. Food hygiene education programs. Environmental hazards and control procedures.