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Certificate IV in Food Technology

Food Biology

This outline may be modified at any time.

Read each reference by clinking on the underlined hyperlinks but remember to return to this course outline to go to the next topic. 
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Please note that these on-line lecture notes are meant only to be an aid to you in regard to the face to face lecture and tutorials conducted at the institute. These notes are not intended to be a complete on-line correspondence course. For complete on-line interactive courses of study

Please refer to the Angliss Cyberschool

Main references for this course are:

Topics/Classes Return to List of On-Line lecture Notes

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Prepared by Barry Brazier


William Angliss Institute
Nutrition Australia
American Society for Microbiology 
Barry Brazier 
The Institute of Food Technologists 
About Melbourne