This Course Will Provide Students With Practical Knowledge In Operating Semi-industrial Scale Advanced Technologies For Processing Of Food and Biological Materials As Well As in Characterizing Their Products Using Appropriate Methods. Practical Sessions Will Focus On Innovative Thermal and Non-thermal Processes (ohmic Heating, Pressure-based Technologies), Comparison Between Them and Analysis Of The Ramifications to Food Properties and Components.

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)