Overview

In this laboratory-based course, you will experiment with the properties and functions of dairy, meat, fish, fruit, vegetables, beverages, eggs, sugars, cereals, and lipids as food ingredients. You will demonstrate the need for preservation through physical, chemical and biological deterioration factors, and water relationships. You will also experiment with food … For more content click the Read More button below. Your laboratory work is extended with structured inspections (site visits) of a variety of food processing establishments such as food companies, production areas, and food research institutes. You will learn about the structure, practical operation, and management of the local food industry, and see how your knowledge of food science and technology is applied in commercial situations.

Delivery

In-person - Standard (usually weekly or fortnightly)

Fees

Pre-2019 Handbook Editions

Access past handbook editions (2018 and prior)