Course Detail
| Course Title | Food Engineering II |
| Course Code | ICFS 442 |
| Credit | 4 |
| Semester Offered | 1, 2, 3 |
| Duration of Courses | |
| Degree | Undergraduate |
| Programme | Bachelor of Science in Food Science and Technology (International Program) |
| Course Description | Continuation of Food Engineering I; the principles and measurement of various physical properties of foods that measure the overall quality of fresh and prepared foods. These are properties that are important in handling, preparing, processing, preserving, packaging, storing, and distribution of foods, also the principles and limitations of instrumental methods that are currently used to determine physical properties of foods; practical exercises included. |
| Prerequisite | ICFS 441 |
| Other Description | |
| Language of Instruction |