| Area: |
School of Public Health |
| Credits: |
25.0 |
| Contact Hours: |
3.5 |
| |
| ** The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline. ** |
| |
| Lecture: |
1 x 2 Hours Weekly |
| Laboratory: |
1 x 3 Hours Fortnightly |
| |
| Syllabus: |
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 can cause illness in meat and meat products. |
| |
| ** To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement. ** |
| |
| Field of Education: | 19905 Food Science and Biotechnology |
| Funding Cluster: | 08 - Engineering, Science, Surveying |
| SOLT (Online) Definitions*: | Informational
*Extent to which this unit or thesis utilises online information |
| Result Type: | Grade/Mark |
Availability |
| Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information. |
