Basic Information
Raw Materials in The Food and Biotechnology Industries. Structure And Properties of Foods and Biological Systems, Coloids. Phase Separation# Filtration, Dearation, Gelation, Crystallization. Properties# Mechanical, Rheological, Swelling and Shrinkage. Models and Measuring Methods.
Faculty: Biotechnology and Food Engineering
|Undergraduate Studies
Pre-required courses
(64106 - Thermodynamics in Biotech.and Food Eng. and 64322 - Food Chemistry and 114052 - Physics 2)
Course with no extra credit
64250 - Biomaterial Science and Technology 66313 68238 - Biomateiral Science and Technology
Semestrial Information
Weekly Hours
3.5 Academic Credit • 3 Lecture Hours • 1 Discussion Hours
Registration Groups
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Weekly Hours
3.5 Academic Credit • 3 Lecture Hours • 1 Discussion Hours
Notes
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קבוצה 77 סגורה לסיניים בלבד.
Registration Groups
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Weekly Hours
3.5 Academic Credit • 3 Lecture Hours • 1 Discussion Hours
Notes
-
קבוצה 77 סגורה לסיניים בלבד
Registration Groups
|
|