The University of New South Wales

Subject Area Index

See LEGEND for key to shading and symbols.

Subject Area - FOOD  Term - Term 3 2019

FOOD1130 FOOD2320 FOOD4110 FOOD8110 FOOD8320 FOOD8450
FOOD9100 FOOD9102 FOOD9103

Data is correct as at Thu Apr 25 05:01:03 AEST 2019

Comp Sect Class Type Status Enr/Cap % Full Times (weeks, Location) - default 1hour 
FOOD1130   Sustainable Food Manufacturing
CRSCR01 2665Open19/40 48%   (Course Enrolment)
FOOD2320   Food Microbiology
CRSCR01 2451Open54/60 90%   (Course Enrolment)
FOOD4110   Advanced Food Chemistry
CRSCR01 2660Open33/40 83%   (Course Enrolment)
FOOD8110   Advanced Food Chemistry
CRSCR01 1690Open0/20 0%   (Course Enrolment)
FOOD8320   Food Microbiology
CRSCR01 1513Open9/20 45%   (Course Enrolment)
FOOD8450   Advanced Food Engineering
CRSCR01 1619Open36/40 90%   (Course Enrolment)
FOOD9100   Advanced Process Technologies
CRSCR01 1388Open4/50 8%   (Course Enrolment)
FOOD9102   Sensory Analysis of Foods
CRSCR01 1621Open18/50 36%   (Course Enrolment)
FOOD9103   Advanced Food Microbiology
CRSCR01 1583Open28/49 57%   (Course Enrolment)
^ top ^
* 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