The Purpose of The Course Is to Provide The Student With Knowledge Of The Processing of Fruit and Vegetables, With an Understanding of The Various Biochemical Processes Occurring After Harvest and After Production of Common Fruits and Vegetable Based Products, While Familiarizing With The Processing Technologies and Processing Units.

Faculty: Biotechnology and Food Engineering
|Undergraduate Studies
Pre-required courses

(64212 - Food Technology and 64322 - Food Chemistry)

Semestrial Information

Weekly Hours

2 Academic Credit • 2 Lecture Hours

Responsible(s)

Avi Shpigelman

Notes
  • קבוצה 77 סגורה לסיניים בלבד

Registration Groups
77
Enrollment Group No information regarding course hours | פרופ. חבר שפיגלמן אבי
Weekly Hours

2 Academic Credit • 2 Lecture Hours

Responsible(s)

Avi Shpigelman

Notes
  • נוכחות חובה ב- %80 מהקורס + %100 במצגות סטודנטים בסוף הקורס שיתקיימו בשלושת השיעורים האחרונים.
  • אין הקלטות בקורס

Exams
Session A: 13-07-2023 09:00 - 12:00
  • הנ.מזון 300.
Session B: 10-10-2023 09:00 - 19:00
  • הנ.מזון 300.

Registration Groups
10
Lecture Sunday 14:30 - 16:30 הנ.מזון 300 | Avi Shpigelman
Weekly Hours

2 Academic Credit • 2 Lecture Hours

Responsible(s)

Avi Shpigelman


Exams
Session A: 16-02-2021 09:00 - 12:00 Session B: 11-03-2021 09:00 - 12:00
Registration Groups
10
Lecture Thursday 08:30 - 10:30 ויזין 1 | Avi Shpigelman