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Food Technology
Food Technology
Curriculum
1 Section
18 Lessons
6 Weeks
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Food Technology Course Outline
18
1.0
Introduction
1.1
Physical properties of food materials
1.2
Fluid flow
1.3
Heat and mass transfer, basic principles
1.4
Reaction kinetics
1.5
Elements of process control
1.6
Size reduction
1.7
Mixing
1.8
Filtration
1.9
Centrifugation
1.10
Membrane processes
1.11
Extraction
1.12
Adsorption and ion exchange
1.13
Distillation
1.14
Crystallization and dissolution
1.15
Extrusion
1.16
Video Lectures
1.17
Exams And Certification
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