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
Course Syllabus
Course Syllabus