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FOOD 2002 [0.5 credit] Food Processing

Principles of major techniques used in food processing and preservation. Processing of specific food groups including cereals, oilseeds, dairy, beverages and frozen foods. Effects of processing on physico-chemical, rheological, and sensory characteristics. Role of research and development in food industry.
Prerequisite(s): FOOD 1001.
Lectures three hours a week.

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