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13167 (v.2) Advanced Food Processing 682



 

Area:

School of Public Health

Contact Hours:

4.0

Credits:

25.0

Lecture:

1 x 3 Hours Weekly

Tutorial:

1 x 1 Hours Weekly
Nature and distribution of world animal food resources. Farming, harvesting and marketing practices. Structure, composition, properties, quality and microbiology of animal products and the preservation and processing of these foods. Composition, production, handling, processing and storage of cereals, sugar, fruits and vegetables. Beverage production. Bread production, leavening agents for cakes and batters.


Availability

Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.

 
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