to study basic physics of food processing and products, including water activity, gel, inter-facial phenomena, emulsion, rheology, texture, viscosity, geometric properties, mass, density, hydrostatics and hydrodynamics, thermodynamics, heat transfer, optical properties and color.
- Teacher: Novita Ika. Putri
- Teacher: Probo Y. Nugrahedi
- Teacher: Haniel Yudiar
Pengemasan Pangan
- Teacher: ALBERTUS ADRIAN SUTANTO
- Teacher: Kristina Ananingsih
- Teacher: Probo Y. Nugrahedi
Description:
Working principles and
major components of food processing equipment in each step of processing,
starting from raw material preparation to final products.
Aims:
•Understand the working principles &
functions of food processingequipment
•Be able to decide the
most appropriate equipment considering the characteristics of raw material and
expected final product & give the argumentation
- Teacher: ALBERTUS ADRIAN SUTANTO
- Teacher: Probo Y. Nugrahedi