See LEGEND for key to shading and symbols.
Subject Area - FOOD Term - Term 3 2021
| FOOD1130 | FOOD2320 | FOOD4110 | FOOD8110 | FOOD8320 | FOOD8450 |
| FOOD9100 | FOOD9102 |
Data is correct as at Thu Apr 15 18:01:02 AEST 2021
| Comp | Sect | Class | Type | Status | Enr/Cap | % Full | Times (weeks, Location) - default 1hour |
| FOOD1130 | Sustainable Food Manufacturing | ||||||
| CRS | CR01 | 2229 | Open | 13/30 | 43% | (Course Enrolment, UGRD) | |
| FOOD2320 | Food Microbiology | ||||||
| CRS | CR01 | 2652 | Open | 36/60 | 60% | (Course Enrolment, UGRD) | |
| FOOD4110 | Advanced Food Chemistry | ||||||
| CRS | CR01 | 2948 | Open | 16/30 | 53% | (Course Enrolment, UGRD) | |
| FOOD8110 | Advanced Food Chemistry | ||||||
| CRS | CR01 | 1743 | Open | 2/20 | 10% | (Course Enrolment, PGRD) | |
| FOOD8320 | Food Microbiology | ||||||
| CRS | CR01 | 1526 | Open | 2/20 | 10% | (Course Enrolment, PGRD) | |
| FOOD8450 | Advanced Food Engineering | ||||||
| CRS | CR01 | 1742 | Open | 9/40 | 23% | (Course Enrolment, PGRD) | |
| FOOD9100 | Advanced Process Technologies | ||||||
| CRS | CR01 | 1737 | Open | 16/50 | 32% | (Course Enrolment, PGRD) | |
| FOOD9102 | Sensory Analysis of Foods | ||||||
| CRS | CR01 | 1224 | Open | 6/50 | 12% | (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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