303494 (v.4) Plant Based Foods 281

Area:	School of Public Health
Credits:	25.0
Contact Hours:	3.0
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 3 Hours Weekly
Prerequisite(s):	7230 (v.6) Chemistry 181 or any previous version AND 7278 (v.8) Nutrition 182 or any previous version
Syllabus:	The morphology, composition, processing and storage of cereals, grain legumes, oil seeds, root crops, fruits and vegetables; the production and processing of staple and specialty foods from plant materials; the production of food ingredients from plant sources and their properties and applications in food processing.
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:	019905 Food Science and Biotechnology
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.