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Curriculum
- 1 Section
- 18 Lessons
- 6 Weeks
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- Food Technology Course Outline18
- 1.0Introduction
- 1.1Physical properties of food materials
- 1.2Fluid flow
- 1.3Heat and mass transfer, basic principles
- 1.4Reaction kinetics
- 1.5Elements of process control
- 1.6Size reduction
- 1.7Mixing
- 1.8Filtration
- 1.9Centrifugation
- 1.10Membrane processes
- 1.11Extraction
- 1.12Adsorption and ion exchange
- 1.13Distillation
- 1.14Crystallization and dissolution
- 1.15Extrusion
- 1.16Video Lectures
- 1.17Exams And Certification