FOOD PROCESSING TECHNOLOGY II (2 SCU)
Learning Outcomes:
On successful completion of this course, students will be able to: explain the characteristic of food products and major food preservation techniques and underlying principles; explain the processing methods and preservation on food quality; design the processing methods to produce high quality foods.
Topics:
- Chocolate Processing;
- Tea Processing;
- Coffee Processing;
- Spices Processing I;
- Spices Processing II;
- Oleoresin and Essential Oil Processing;
- High Pressure Processing;
- Non-Thermal Processing Technologies;
- Instant Food Processing;
- Drying Process of Foods;
- Extrusion Processing of Foods;
- Flavoring and Coating Technologies;
- Thermal Food Preservation Technique
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