This Course Provides Students With Comprehensive Knowledge in Advanced Processes, Such As Microwaves, High Pressure and Ohmic Heating, Applicable to Foods and Biologicals. This Includes Familiarization With Advanced Analysis Techniques As Well As Formulation And Re-formulation of Foods. This Course Also Integrates Prior Knowledge In an Innovative Product Development Project.

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

(64117 - Heat Transfer Phenomena and 64239 - Bioprocess and Food Process Eng. Lab. and 64420 - Food Microbiology)