Food Processing & Technology II
|Lecture hours per week||3|
|Lab hours per week|
This course describes the industrial processes applied to the manufacturing of diverse food products and categories. Emphasis are on formulation ingredients and their functions, unit operations, and industrial equipment for food processing. Food categories discussed are most important in North America and includes brewing, carbonated drinks, dairy, fruit juice/wine processing, fresh and frozen poultry/red meat, baked goods, fruits, and vegetables.