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FOOD ENGINEERING (ERT 426/3)  

Last Updated: Jul 25, 2016 URL: http://libguides.unimap.edu.my/ert426/3 Print Guide RSS UpdatesEmail Alerts

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SUBJECT GUIDES TO FOOD ENGINEERING

Use this subject guide to help you finding information on the subject Food Engineering. The Library provides both printed, multimedia and electronic resources to help you finding relevant information for your assignments, teaching-learning and research projects. If you need more information about the subject, please feel free to contact us via voice mail, email or Ask Us platforms.

 

COURSE SYNOPSIS

This course covers multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Topics to be covered include introduction to food engineering, food ingredients, nutrition, nutritional information, spoilage, food production systems, preservation processes, freezing, drying, direct-heating, radiation, extrusion and packaging.

 

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