Institute of Land and Food Resources

 Bachelor of Applied Science (Dairy Foods)

Table of Contents

Subject Lists
    First year subjects
    Second year subjects
    Third year subjects

First year subjects

209-102 Food Science
209-103 Engineering Physics
209-104 Chemistry
209-105 Computing and Statistics
209-106 Introduction to Food Microbiology
209-107 Quality Management
209-108 Food Engineering
209-109 Food Chemistry
209-110 Industry Placement I

Second year subjects

209-205 Food Microbiology
209-206 Human Resources
209-207 Production Management
209-208 Business and Financial Management
209-209 Fermented Milk Products
209-210 Frozen and Fat Products
209-211 Concentrated and Dried Dairy Products
209-212 Liquid Products and Membrane Technology
209-213 Industry Placement II

Third year subjects

209-305 Production Management Techniques
209-306 Analytical Techniques
209-307 Engineering Applications
209-308 Biochemistry and Fermentation Technology
209-309 Food Industry Policy and Planning
209-310 Food Technology I
209-311 Research Project
209-315 Food Technology II

Status:                   Official 2001
Last Modified:            Wednesday May 23 22:25
SGML to HTML Conversion:  Information Technology Services
Authorised by:            Academic Registrar
Email Enquiries:          Course_Information@registrar.unimelb.edu.au