:: Class Utilisation Summary 2007
See LEGEND for key to shading and symbols.
:: Subject Area - FOOD Term - Semester 1
Data is correct as at Tue Dec 4 02:00:25 EST 2007
| Comp | Sect | Class | Type | Status | Enr/Cap | % Full | Times (weeks, Location) - default 1hour |
| FOOD1008 | F/T Research Thesis Appl Biosc | ||||||
| THE | 0001 | 8391 | Enr | Tent | 0/30 | 0% | |
| FOOD1120 | Introduction to Food Science | ||||||
| LEC | A | 6439 | Enr | Open | 87/95 | 92% | Wed 09-11 (ChemScM17); Wed 14-16 (ElecEngG25) |
| FOOD1360 | Food Processing Principles | ||||||
| LE1 | A | 3841 | Enr | Open | 47/50 | 94% | Fri 09-11 (ChemScM17); Fri 14-16 (MatSc G11) |
| LE2 | M15A | 3843 | Rel | Open | 47/50 | 94% | Mon 15-17 (MechEng502) |
| FOOD1370 | Food Preservation: Principles | ||||||
| LAB | W09A | 3845 | Rel | Open | 53/70 | 76% | Wed 09-14 (FoodSc A1) |
| LEC | A | 3844 | Enr | Open | 53/70 | 76% | Thu 13-16 (ElecEngG24) |
| FOOD1400 | Project | ||||||
| THE | 0001 | 8821 | Enr | Open | 37/40 | 93% | |
| FOOD1480 | Minor Project | ||||||
| THE | 0001 | 8822 | Enr | Open* | 1/30 | 3% | |
| FOOD1490 | Advanced Food Chemistry | ||||||
| LAB | T09A | 3847 | Rel | Open | 10/20 | 50% | Tue 09-12 (w2-6,7-14) |
| LEC | A | 3846 | Enr | Open | 10/20 | 50% | Mon 15 (Law 302); Tue 14 (Sqhouse203); Tue 15 (ChemScM17) |
| FOOD1577 | Food Processing Principles | ||||||
| LE1 | A | 5731 | Enr | Open | 12/20 | 60% | Fri 09-11 (ChemScM17); Fri 14-16 (MatSc G11) |
| LE2 | M15A | 5733 | Rel | Open | 12/20 | 60% | Mon 15-17 (MechEng502) |
| FOOD1587 | Food Preservation: Principles | ||||||
| LAB | W09A | 5735 | Rel | Open | 20/70 | 29% | Wed 09-14 (FoodSc A1) |
| LEC | A | 5734 | Enr | Open | 20/35 | 57% | Thu 13-16 (ElecEngG24) |
| FOOD1697 | Advanced Food Chemistry | ||||||
| LAB | T09A | 5737 | Rel | Open | 4/5 | 80% | Tue 09-12 (w2-6,7-14) |
| LEC | A | 5736 | Enr | Open | 4/5 | 80% | Mon 15 (Law 302); Tue 14 (Sqhouse203); Tue 15 (ChemScM17) |
| FOOD1747 | Spec Topics in Food Sc & Tech | ||||||
| LEC | 0002 | 8827 | Enr | Open* | 0/30 | 0% | |
| FOOD1757 | Topics in Food Science & Tech | ||||||
| LEC | 0002 | 8828 | Enr | Open* | 0/30 | 0% | |
| FOOD1767 | Reading Assignment | ||||||
| LEC | 0002 | 8829 | Enr | Open* | 0/30 | 0% | |
| FOOD1787 | Forensic Food Science | ||||||
| LEC | A | 6108 | Enr | Open | 10/13 | 77% | Mon 11-14 (Law Th G23) |
| FOOD2008 | P/T Res Thesis Appl Biosc | ||||||
| THE | 0001 | 8392 | Enr | Tent | 0/30 | 0% | |
| FOOD2320 | Food Microbiology | ||||||
| LAB | T14A | 3849 | Rel | Open | 46/70 | 66% | Tue 14-17 (Biosci 329) |
| LAB | T14B | 3850 | Rel | Open | 30/70 | 43% | Tue 14-17 (Biosci 231) |
| LEC | A | 3848 | Enr | Full | 76/74 | > 100% | Tue 09-12 (ChemScM17) |
| FOOD2350 | Forensic Food Science | ||||||
| LEC | A | 6107 | Enr | Full | 51/45 | > 100% | Mon 11-14 (Law Th G23) |
| FOOD2627 | Food Microbiology | ||||||
| LAB | T14A | 5739 | Rel | Open | 6/20 | 30% | Tue 14-17 (Biosci 329) |
| LAB | T14B | 5740 | Rel | Open | 5/20 | 25% | Tue 14-17 (Biosci 231) |
| LEC | A | 5738 | Enr | Open | 11/20 | 55% | Tue 09-12 (ChemScM17) |
| FOOD2647 | Food Safety | ||||||
| LEC | 0002 | 9919 | Enr | Full* | 1/1 | 100% | |
| FOOD3220 | Nutrition | ||||||
| LEC | A | 3851 | Enr | Open | 48/70 | 69% | Mon 09-12 (Law Th G02); Thu 10-13 (Biomed ThE) |
| FOOD3567 | Nutrition | ||||||
| LEC | A | 3852 | Enr | Open | 15/18 | 83% | Mon 09-12 (Law Th G02); Thu 10-13 (Biomed ThE) |
| FOOD4450 | Advanced Food Processing | ||||||
| LEC | A | 3853 | Enr | Open | 23/26 | 88% | Wed 16-18 (Law 201); Thu 16-18 (Law 301) |
| FOOD4617 | Advanced Food Engineering | ||||||
| LEC | A | 5741 | Enr | Open | 1/5 | 20% | Wed 16-18 (Law 201); Thu 16-18 (Law 301) |
| FOOD5117 | Minor Project | ||||||
| LEC | 0002 | 8825 | Enr | Open* | 8/30 | 27% | |
| FOOD5127 | Research Project | ||||||
| THE | 0002 | 8826 | Enr | Open* | 3/30 | 10% | |
| FOOD5400 | Industry Liaison | ||||||
| LEC | 0001 | 8818 | Enr | Open | 39/44 | 89% | |
| FOOD5410 | Industry Practicum | ||||||
| WRK | 0001 | 8819 | Enr | Open* | 2/30 | 7% | |
| FOOD9410 | Honours Research Project | ||||||
| THE | 0001 | 8820 | Enr | Open* | 2/30 | 7% | |
| FOOD9420 | Food Science & Tech. (Hons) | ||||||
| THE | 0001 | 8823 | Enr | Open* | 0/30 | 0% | |
| FOOD9430 | Food Science (Honours) | ||||||
| HON | 0001 | 8824 | Enr | Open* | 0/30 | 0% | |
| ^ 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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