1 | Duties, responsibilities and working areas of food engineer |
2 | Food chain from production-to- consumption |
3 | Basic processes in food technology |
4 | Heat transfer, heat relaed characteristics of foods, heat transfer modes |
5 | Heat treatments of foods |
6 | Aseptic processes and aseptic packaging |
7 | Refrigeration and freezing of foodstuffs |
8 | Evaporation technologies |
9 | Distillation technologies |
10 | Extraction technologies |
11 | Drying of foostuffs |
12 | Packaging and storage of foods |
13 | New technologies in food processing and preservation |
14 | Food quality and safety in food establishments |