Module code | VDS 221 |
Qualification | Undergraduate |
Faculty | Faculty of Natural and Agricultural Sciences |
Module content | 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. |
Module credits | 18.00 |
Programmes | |
Service modules | Faculty of Health Sciences |
Prerequisites | VDS 210 |
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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