No offerings have been identified for this subject in 2017
FDS151 Cheese Evaluation (4)
AbstractIntroduces students to the process of evaluating cheese including
flavour characteristics in a range of different cheeses and in
particular, cheeses produced at Charles Sturt University. |
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+ Subject Availability Modes and Location
Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: FDS151
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
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Subject information| Duration | Grading System | School: |
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| One session | SY/US | School of Agricultural and Wine Sciences |
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Enrolment restrictions| Only available to students enrolled in the Study Abroad and
International Exchange Programs. |
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Learning OutcomesUpon successful completion of this subject, students should:
* Classify cheeses into various groups;
* Understand the basic processes of making cheese;
* Evaluate cheese for various quality attributes including flavour, texture and appearance;
* Understand the importance of both objective and sensory methods of cheese evaluation and the relationship between these methods. |
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SyllabusThe subject will cover the following topics:
* The cheese making process;
* Cheese styles;
* Objective methods of cheese evaluation;
* Subjective (sensory) methods of cheese evaluation. |
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The information contained in the 2017 CSU Handbook was accurate at the date of publication: 25 August 2017. The University reserves the right to vary the information at any time without notice.
