Basic Information
Course Objective# Knowing Food Production Processes and Equipment. Introduction, Raw Material Reception, Size-reduction, Quantity Measurement, Dosing, Mixing, Fluid Conveyance, Storage of Fluids, Powders and Solids, Heat Treatment, Extrusion, Separation, Evaporation, Distillation, Concentration, Cooling# Freezing, Freeze-drying, Freeze-concentration, Solid Conveyance, Packaging, Cleaning and Sanitizing, Product Development, Process Automation And Control, Quality Assurance.
Faculty: Biotechnology and Food Engineering
|Undergraduate Studies
Pre-required courses
64522 - Intro. to Biotechnology and Food Engi.
Semestrial Information
Weekly Hours
2 Academic Credit • 2 Lecture Hours
Notes
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קבוצה 77 סגורה לסיניים בלבד.
Registration Groups
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Weekly Hours
2 Academic Credit • 2 Lecture Hours
Responsible(s)
Avi Shpigelman
Exams
Session A: 21-04-2024 09:00 - 12:00- הנ.מזון 100. 247. 300.
- הנ.מזון 100. 300.
Registration Groups
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Weekly Hours
2 Academic Credit • 2 Lecture Hours
Notes
-
קבוצה 77 סגורה לסיניים בלבד
Registration Groups
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