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Overview

This is a laboratory based course introducing dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals and lipids as food commodities. The need for preservation is demonstrated as physical, chemical and biological deterioration factors and water relationships. Technologies covered are heating, chilling, freezing, drying, brining, pickling, sugar, packaging (MAP and … For more content click the Read More button below.

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)