The Course Covers Advanced Aspects of Engineering and Technology In Biological Systems# Microbial and Enzyme Inactivation, Advanced Measurement and Characterization Techniques, Advanced Preservation Technologies (ohmic Heating, High Hydrostatic Pressure, Pulsed Electric Field, Shock-waves), Supercritical Fluid Extraction, Membrans, Extrusion, Control, Process Development. Students Perform A Product Development and Process-planning Project.

Faculty: Biotechnology and Food Engineering
|Undergraduate Studies