معلومات المقرر

Course Description

This course covers food technologies, focusing primarily on unit operations designed for various food processing methods. These operations are adapted by all Agro-Food Industries (IAA), from the reception of raw materials to the production of the final product. The course is structured into five chapters:

• Chapter I: Unit operations for preparation
• Chapter II: Unit operations for transformation (with or without a change of state)
• Chapter III: Unit operations for stabilization
• Chapter IV: Unit operations for packaging and storage
• Chapter V: Effect of unit operations on processed foods

Course Objective

The objective of this course is to introduce students to the field of Agro-Food Industries (IAA) and help them understand the steps involved in transforming fresh food into a processed product. It covers the principles of unit operations, physicochemical and biological parameters, operating conditions, and the functioning of the equipment used in each process.

Target Audience

The Food and Basics of Food Technologies course (Unit Operations section) is intended for second-year Bachelor's students specializing in Food Sciences at the Faculty of SNV.