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Elementary chemistry, biology and physics as they apply to meat science. Atomic and molecular structure, bonding, chemical equilibria, acids and bases as well as an introduction to organic chemistry. Biological systems including single and multicellular organisms. The study of force, work, energy, heat, light and electricity.
Note(s): This course can be started at any time between February and October but enrolment must be completed by enrolment close off dates.
|2018||Semester One full semester||Distance|
|2018||Semester Two full semester||Distance|
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