Technological and Engineering Aspects in Food Anf Biological Products Processing. Lab Exercises in Heat and Mass Transfer, Sterilization and Pasteurization, Heat Exchangers, Diffusion, Drying, Concentration, Microwave Heating. Separation And Concentration By Membranes, Filtration and Centrifugation. Analytical Methods For Monitoring of Processes, Rheology Of Liquids and Semi-solids, Enzymatic Method and Sensors.

Faculty: Biotechnology and Food Engineering
|Undergraduate Studies

Pre-required courses

(64115 - Fluid Mechanics and 64117 - Heat Transfer Phenomena and 64118 - Mass Transport Phenomena)


Course with no extra credit

64235


Semestrial Information