Course Information

Course Code:
Course Number:
Code Course Name Language Type
GID 421E Food Technology English Compulsory
Local Credits ECTS Theoretical Tutorial Laboratory
3 5 3 0 0
Course Prerequisites and Class Restriction
Prerequisites None
Class Restriction None
Course Description
This is the capstone course for Food Engineering majors integrating principles of food chemistry, food microbiology, food engineering unit operations, nutrition and sensory evaluation through discussion of food processing operations. Areas covered include processing of cereals, fruit and vegetables, dairy, and fats and oils. Chemical and biochemical properties of raw materials and their relationship to current processing methods to obtain the desired products will be discussed.

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