FDS151 Cheese Evaluation (4)

Introduces 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.

Subject Outlines
Current CSU students can view Subject Outlines for recent sessions. Please note that Subject Outlines and assessment tasks are updated each session.

No offerings have been identified for this subject in 2019.

Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System

SY/US

Duration

One session

School

School of Agricultural and Wine Sciences

Enrolment Restrictions

Only available to students enrolled in the Study Abroad and International Exchange Programs.

Learning Outcomes

Upon 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.

Syllabus

This subject will cover the following topics:

* The cheese making process; * Cheese styles; * Objective methods of cheese evaluation; * Subjective (sensory) methods of cheese evaluation.

Contact

Current Students

For any enquiries about subject selection or course structure please contact Student Central or ask@csu.edu.au or phone on 1800 275 278.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 334 733 (free call within Australia) or enquire online.

The information contained in the 2019 CSU Handbook was accurate at the date of publication: September 2018. The University reserves the right to vary the information at any time without notice.

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