13167 (v.2) Advanced Food Processing 682

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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.