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STB3162 - FOOD BIOTECHNOLOGY/BIOTEKNOLOGI MAKANAN

Last modified by Adam Francis on 2015/04/16 14:51

COURSE TITLE

FOOD BIOTECHNOLOGY (Bioteknologi Makanan)

COURSE CODE

STB3162

SYNOPSIS

Main contents include microbiological aspects of food and drinks; common agents and occurrences of food poisoning; food spoilage and control of food degrading microbes. Nutritive values of food. Processing of food by cooling, chemicals, fermentation, canning and drying. Use of additives and flavouring on processed foods. Post-harvest technology, storage, packaging and shelf-lives of cereal, vegetable and fruit products. Production of cakes, confectioneries, biscuits, sweets and desserts.

(Kandungan utama kursus ini adalah aspek mikrobiologi untuk makanan dan minuman; agen dan taburan keracunan makanan; makanan yang rosak dan pengawalan mikrob yang menghuraikan makanan; nilai nutrisi makanan; Pemprosesan makanan melalui penyejukkan, kimia, fermentasi, pengetinan dan pengeringan. Teknologi "post-harvest", penyimpanan, pembungkusan dan jangka hayat bijirin, Produk sayuran dan buah-buahan. Pembuatan kek, coklat, manisan, biskut dan "desserts".)

Faculty of Resource Science and Technology, UNIMAS. Last updated: May 3, 2011, Tue, 4:44 PM

Created by Adam Francis on 2015/04/13 09:36

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