Weeks | Topics |
1 |
What is food engineering?
|
2 |
Food engineering education and future trends
|
3 |
Engineering units
|
4 |
Importance of chemical, biochemical, microbiology and biotechnology in food engineering
|
5 |
Food composition I (carbohydrate, protein)
|
6 |
Food composition II (water, vitamin and minerals)
|
7 |
Food composition III (lipids)
|
8 |
Food processing I
|
9 |
Food processing II
|
10 |
Food processing III
|
11 |
Fermented foods and dairy products and technology
|
12 |
Fruit and vegetable, meat products and technology
|
13 |
Food preservation techniques
|
14 |
Food laws and ethics
|