Semester IV
Food Processing Technology 5 credits Prerequisite(s): Food Commodity Science, Introduction to Food Technology This course is a comprehension of food processing principles through application of chemistry, microbiology and food engineering. The course covers basic preservation methods (thermal processing, drying, low temperature preservation, and canning) and processing of agricultural sources such as sugar and wheat, tea, coffe, chocolate, and oil. The course also covers discussion of meat products (sausage, corned beef, ham, meat balls, curing, etc); poultry produtcs (dried and frozen egg); milk products (butter, cheese, ice cream, condensed milk, and dried milk); and seafood products (surimi, kamaboko, canned fish, etc). Food Processing Technology Lab. 2 credits Prerequisite(s): Food Commodity Science, Introduction to Food Technology The laboratory work is designed to improve analytical skills of the students. The topics include jam and jelly manufacture, noodle making, soybean products and bread making. The laboratory work also includes meat curing, production of ice cream, meat ball, sausages, surimi and kamaboko, as well as some fermented product, such as cider, yoghurt, etc. Food Legislation 2 credits Prerequisite(s): none Food legislation covers the understanding of food legislation and regulation applied nationally and internationally. | Nutrition |
