About the Course
Food processing isn’t a new concept, however, many people might not understand how and why it happens. In this Internship, you will improve your knowledge of food processing technologies and build confidence in the processed foods on the market.
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Introduction
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Food Technology
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Food Nutrients
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Food BioChemistry
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Properties of Food
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Food Quality and Regulations
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Food Processes
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Raw Material Preparation, Cleaning, Sorting, Grading, Peeling -
Separation Processes, Mechanical Separation, Contact Equilibrium
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Membrane Separation Processes, Food Freezing
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Heat Processing Using Steam or Water
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Blanching, Pasteurization
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Heat Sterilization
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Evaporation and Distillation
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Extrusion
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Heat Processing using Hot Air Dehydration, Baking and Roasting
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Heat Processing using Hot Oils Frying
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Heat Processing by Direct and Radiated energy Dielectric, Ohmic
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Processing by the Removal of Heat, Chilling
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Controlled- or Modified-Atmosphere Storage and Packaging
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Freezing, Freeze Drying and Freeze Concentration
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Direct and Radiated Energy- Theory, Effect on Micro-organisms
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Application, Effect and Detections of Irradiated Food
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Pulsed Electric Field Processing
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High Pressure Processing
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Processing using Pulsed Light
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Processing using Ultrasound
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Post Processing Operation Materials Handling, Storage
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Conclusion