Course info
Properties of food and processing, ambient-temperature processing including raw material preparation, water preparation for industry use, size reduction, mixing, separation, utilization of microorganism and enzymes in food industry, irradiation, microwave processing and concentration.
- Teacher: ผศ.ดร.วิสาขะ อนันธวัช
- Teacher: ผศ.ดร.ทนง เอี่ยวศิริ