Unit operations, properties of raw food material, postharvest handling for agricultural
materials, food deterioration; principles of food preservation methods such as temperature and
water activity control, and effects of preservation methods on food quality; principles of food
processing techniques, such as minimal processing, heating, pasteurization and sterilization,
chilling and freezing, high pressure processing, drying and evaporation, extrusion and
fermentation; operation of food processing; apply mass balance in food processing; work
effectively as a team
ดาวน์โหลด Course Syllabus