About This Course
In the course, by exploring the impact of food resource utilization, raw material selection, preservation, processing, packaging, and transportation on food quality, shelf life, nutritional value, and safety, students are required to master the basic principles of food processing such as low temperature, heating, dehydration, irradiation, curing, smoking, chemical preservation, fermentation and understand the basic knowledge and process management of unit operations. Through the training of various teaching links, students should initially have the ability to recognize, express, analyze, solve practical problems in food production, and form scientific research topics.
Requirements
Microbiology, Food Biochemistry, Chemical Engineering.