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This course is related to the principles of major preservation technologies such as packaging, chilling, heat processing, freezing, drying and nonthermal processing. The lesson also discusses the specific production methods of major food products.

Aim: To teach you

  •   Nutrients and human physiology related molecular mechanism  
  •   Methods in Nutritional Science to test the physiological effects of foods or food processing
  •   Improve your scientific including;

              independency, critical thinking about science, paper discussions

Introduction to R programming, data analyses and visualizations using R environment

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