312141 (v.3) Fermentation Studies 102
Note
Tutition Patterns
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.
Unit references, texts and outcomes
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.
| Area: | Department of Environment and Agriculture |
|---|---|
| Credits: | 12.5 |
| Contact Hours: | 4.0 |
| Lecture: | 1 x 2 Hours Weekly |
| Tutorial: | 1 x 1 Hours Weekly |
| Practical: | 1 x 1 Hours Weekly |
| Fieldwork: | 1 x 4 Hours Once-only |
| Syllabus: | Fermentation microbiology. Introductory white and red wine production. Fundamentals of beer production. |
| Field of Education: | 019905 Food Science and Biotechnology |
| SOLT (Online) Definitions*: | Supplemental *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.
