| Area: |
School of Public Health |
| Credits: |
25.0 |
| Contact Hours: |
5.0 |
| |
| ** 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 Weekly |
| Prerequisite(s): |
7674 (v.3) Food Evaluation 182 or any previous version
AND
302467 (v.2) Introduction to Microbiology 132 or any previous version
|
| |
| Syllabus: |
Food quality - evaluation and control during handling, processing and storage. Total quality control and management. Systems and standards. Microbiological quality control. Legislation - food premises, food handling in the marketplace, institutions and homes. Education program design. Food and nutrition policy - goals, production, habits and new 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: | 69900 Other Health (Narrow Grouping) |
| Funding Cluster: | 06 - Computing, Built Environment, Health |
| 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. |
