Food Processing and Technology I
|Lecture hours per week||3|
|Lab hours per week|
This course will introduce students to the basics of Industrial food processing. A review of the main constituents of foods and their role in processing is included to link the importance of the knowledge of Chemistry with the basics of food science and processing. Furthermore, the course covers essential topics such as raw material intake and universal unit operations, an in-depth study of thermal processing and equipment, drying and evaporation technology, chilling and freezing methods, food fermentation, and food packaging. All these will build up the general knowledge required for advance course in food processing and technology II.