See LEGEND for key to shading and symbols.
Subject Area - FOOD Term - Term 3 2022
| FOOD1130 | FOOD2320 | FOOD4110 | FOOD8110 | FOOD8320 | FOOD8450 |
| FOOD9100 | FOOD9102 |
Data is correct as at Thu May 26 18:01:03 AEST 2022
| Comp | Sect | Class | Type | Status | Enr/Cap | % Full | Times (weeks, Location) - default 1hour |
| FOOD1130 | Sustainable Food Manufacturing | ||||||
| CRS | CR01 | 2832 | Open | 24/30 | 80% | (Course Enrolment, UGRD) | |
| FOOD2320 | Food Microbiology | ||||||
| CRS | CR01 | 2833 | Open | 30/60 | 50% | (Course Enrolment, UGRD) | |
| FOOD4110 | Advanced Food Chemistry | ||||||
| CRS | CR01 | 2834 | Open | 19/30 | 63% | (Course Enrolment, UGRD) | |
| FOOD8110 | Advanced Food Chemistry | ||||||
| CRS | CR01 | 2131 | Open | 0/20 | 0% | (Course Enrolment, PGRD) | |
| FOOD8320 | Food Microbiology | ||||||
| CRS | CR01 | 2132 | Open | 4/20 | 20% | (Course Enrolment, PGRD) | |
| FOOD8450 | Advanced Food Engineering | ||||||
| CRS | CR01 | 2133 | Open | 7/40 | 18% | (Course Enrolment, PGRD) | |
| FOOD9100 | Advanced Process Technologies | ||||||
| CRS | CR01 | 2134 | Open | 7/50 | 14% | (Course Enrolment, PGRD) | |
| FOOD9102 | Sensory Analysis of Foods | ||||||
| CRS | CR01 | 2135 | Open | 9/50 | 18% | (Course Enrolment, PGRD) | |
| ^ top ^ | |||||||
| LEGEND | |||||||
| * This class requires consent. Students cannot self-enrol. | |||||||
| # Timetable clash allowed. | |||||||
| /odd Runs in odd weeks only. /even Runs in even weeks only. | |||||||
| Comb/w Jointly taught with corresponding class(es) for specified course(s). Capacity shown is effective capacity. | |||||||
| Effective capacity is the class capacity less any places taken by students in the other jointly-taught classes. | |||||||
| [ ] Class capacity where different from effective capacity. | |||||||
| Shaded cells: | LEC | Activity different from previous | |||||
| Stop | Status is Stop Further Enrolment, Tentative, Closed or Cancelled | ||||||
| 100% | Class is full (> 100% means capacity is exceeded) | ||||||
| 80% | Class is nearly full (80% or more) | ||||||
| 50% | Class is half full | ||||||
| 0% | Class is less than half full | ||||||
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