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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.
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