On successful completion of this course, student will be able to: Explain About fundamental concepts including the principles of chemistry, microbiology, physic and engineering in food processing (animal, plant, and marine materials) into intermediate or finished value-added food products that are safer to eat, nutritious, and good quality; Apply The concepts of operation units (heat and mass transfer, separation process) and thermophysical properties such as thermal properties and kinetics in food processing. Apply about concepts of common principles of food preservation and processing technologies (such as pasteurization, sterilization, drying, chilling, freezing, fermentation, and nanotechnologies) which can be used to preserve food materials, eliminating harmful pathogens present in the food, and minimizing or eliminating spoilage microorganism and enzymes for shelf life extension; Identify About food processing methods which can be used for processing of plant materials such as fruit and vegetables, crops, cereal, fat-oil (non animal), and of animal materials such as milk and dairy, egg, meat and poultry and fish into value-added food products that are safe to eat, nutritious, and good quality in food industry.
- Introduction to Principles of Food Processing;
- Principle of Thermal Processing;
- Separation and Concentration Technologies in Food Processing;
- Drying and preservation technology of intermediate moisture foods;
- Chilling and Freezing Process of Foods;
- Fermentation and Enzyme Technologies in Food Processing;
- Nanotechnology: Principles and Selected Applications for Food Technology;
- Basic Procesing of Crops-Cereals;
- Principle Processing of Fruit and Vegetables;
- Principle Processing of Milk and dairy;
- Principle Processing of Eggs and Egg Products;
- Principle Processing of Fat and Oil;
- Principle Processing of Aquatic Food Products;
- Principle Processing of Meat and Poultry processing.
Published at : Updated