Main Education Courses Food processing II

Food Processing II


Schedule: winter & spring semesters
Credit hours: 3
Prerequisite: Mathematics, Physics, organic chemistry, general microbiology
Lecture Hours: 2
Lab Hours: 3


Description:
Study of food processing and preservation methods based on the integrated knowledge of microbiology, chemistry, and food engineering; emphasis will be on water activity, concentration, dehydration, extrusion, fermentation, use of chemicals and other methods of food preservation. Food Processing Laboratory designed to demonstrate key principles in a practical context.


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