Controlling and killing of microorganisms by moist-heat and dry-heat for food processing,
bacterial destroying by UV, food preservative and industrial sanitizer; checking of sterilization of
canned food; detection of antibiotic residue in food by microbiological method as well as
isolation of enzyme-producing microorganisms and effect of microbial activity product on food;
moral of food technologist and management of resource efficiency
ดาวน์โหลด Course Syllabus