- To present principles of food unit operations and processes, with some examples
of the corresponding equipment.
- Food chemistry and microbiology fundaments
- Understanding written English.
Course contents summary
- Cleaning of equipment and raw materials.
- Cutting and dimension reduction.
- Phase and component separation.
- Mixing, incorporating, structuring.
- Heat treatments.
- Drying and freeze drying.
- Cooling and freezing.
- Not conventional heating and cold processing.