University of Melbourne
The aim of this subject is to provide students with an understanding of the science and technology associated with the processing of materials of plant and animal origin into food and food products and their preservation by traditional and modern techniques. An integrated presentation embodying chemical, microbiological, nutritional and engineering aspects will be adopted. Practical exercises, demonstrations and site visits will provide experience in commonly applied technologies.
📌 课程信息来源于 Melbourne University Handbook，选课建议为 AI 生成仅供参考。请以官方 Handbook 为准。
数据更新时间：2026 年 2 月 | WhiteMirror 不对信息准确性承担责任
