People Innovation Excellence

FOOD PROCESSING TECHNOLOGY (4/2 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Describe the principles of Cereal and legume Processing Technologies, Fruits and Vegetables – Processing Technologies and Application, Dairy Processing Technology and its Derivatives, Egg Product Processing Technology, Fat and oils, Aquatic food product, Meat Processing Technology, Poultry Processing and product , Confectionary Product Processing Technology, Beverage Processing Technology, Bakery and Snack Processing Technology; Differentiate the principles of Cereal and legume Processing Technologies, Fruits and Vegetables – Processing Technologies and Application, Dairy Processing Technology and its Derivatives, Egg Product Processing Technology, Fat and oils, Aquatic food product, Meat Processing Technology, Poultry Processing and product , Confectionary Product Processing Technology, Beverage Processing Technology, Bakery and Snack Processing Technology; Apply the principles of Cereal and legume Processing Technologies, Fruits and Vegetables – Processing Technologies and Application, Dairy Processing Technology and its Derivatives, Egg Product Processing Technology, Fat and oils, Aquatic food product, Meat Processing Technology, Poultry Processing and product , Confectionary Product Processing Technology, Beverage Processing Technology, Bakery and Snack Processing Technology; Design and generate a concept for new food product development.

Topics:

  1. Cereal and legume Processing Technologies;
  2. Fruits and Vegetables – Processing Technologies and Application;
  3. Dairy Processing Technology and its Derivatives;
  4. Fat and oils;
  5. Aquatic food product;
  6. Meat Processing Technology;
  7. Poultry Processing and product;
  8. Confectionery Product Processing Technology;
  9. Beverage Processing Technology;
  10. New Food Product Development;
  11. ENTRE;
  12. Bread And Other Yeast-Risen Products

Published at : Updated

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