|Module code||VDS 221|
|Faculty||Faculty of Natural and Agricultural Sciences|
Module 1: The study of different food systems with regard to food preparation. Physical and chemical properties and the influence of the composition in food preparation.
|Service modules||Faculty of Health Sciences|
|Contact time||1 practical per week, 3 lectures per week|
|Language of tuition||Afrikaans and English are used in one class|
|Department||Consumer and Food Sciences|
|Period of presentation||Semester 2|
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