Overview

The basis of food science is presented in a series of lectures covering traditional and novel methods of preserving foods for distribution and storage. Food commodities are introduced in groups, including dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals and lipids. The need for preservation is discussed, including physical, … For more content click the Read More button below.

Conditions for Enrolment

Pre-requisites:FOOD1120,FOOD2320,CHEM2921

Delivery

In-person - Standard (usually weekly or fortnightly)

Course Outline

To access course outline please visit below link (Please note that access to UNSW Canberra course outlines requires VPN):

Fees

Pre-2019 Handbook Editions

Access past handbook editions (2018 and prior)