FOOD PROCESSING TECHNOLOGY I (2/2 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: LO1 – Explain the characteristics of food materials and their impact on food processing operations; LO2 – Explain the principles of and effects of processing methods on product quality, safety, and shelf life; LO3 – Design processing methods that make safe, high-quality foods.

Topics:

1. Ice Cream Processing;
2. Bread Processing;
3. Surimi Processing;
4. Margarine Processing;
5. Legumes Milk Processing;
6. Fat and Oil Processing Technologies;
7. Sausage Processing;
8. Meat Processing Technologies I;
9. Noodle Processing;
10. Meatball Processing;
11. Bakery Processing Technologies;
12. Meat Processing Technologies II;
13. Marshmallow Processing;
14. Cereal, Legumes, Tuber Processing Teechnologies I;
15. Starch and Flour Processing;
16. Introduction to Food Processing;
17. Yoghurt Processing;
18. Jam Processing;
19. Cereal, Legumes, Tuber Processing Teechnologies II;
20. Fruits and Vegetables Processing Technologies;
21. Aquatic Processing Technologies;
22. Dairy Processing Technologies I;
23. Beverage and Confectionery Processing Technologies;
24. Dairy Processing Technologies II;
25. Chicken Nugget Processing;
26. Poultry Processing Technologies.