FOOD PROCESSING TECHNOLOGY (4/2 Credits)

Learning Outcomes:

On successful completion of this course, students will be able to: design processing methods that make safe, high-quality foods; explain the source and variability of raw food materials and their impact on food processing operations; explain the effects of preservation and processing methods on product quality; explain physical / visual representation and constructive breakthrough of business ideas

Topics:

1. Cereal, Legume and Tuber Processing Technologies;
2. Dairy Products Processing Technologies;
3. Fruits and Vegetables Processing Technologies;
4. Fat and Oils Processing Technologies;
5. Aquatic Food Products Processing Technologies;
6. Meat Processing Technologies;
7. Bread and Other Yeast-Risen Products Processing Technologies;
8. Poultry Products Processing Technologies;
9. Beverage and Confectionary Processing Technologies;
10. Introduction to Prototype Development II;
11. Documentation;
12. Feedback;
13. Product/ Service Prototype;
14. Key Partnership;
15. Finance &  Perceptual Map;
16. Infographic;
17. Cereal, Legume and Tuber Processing Technologies;
18. Dairy Products Processing Technologies;
19. Fruits and Vegetables Processing Technologies;
20. Fat and Oils Processing Technologies;
21. Aquatic Food Products Processing Technologies;
22. Meat Processing Technologies;
23. Poultry Products Processing Technologies;
24. Bread and Other Yeast-Risen Products Processing Technologies;
25. Beverage and Confectionary Processing Technologies;
26. New Food Product Development.