2. course description
The focus of this course is description of equipment used throughout the
food supply chain from harvest/assembly to preparation for consumption.
After completing this course, students will recognize how equipment
systems are assembled within a facility and the role of sensing and control
systems in operation of facilities for handling, manufacturing, storage,
distribution and preparation of foods.
3. The aims of food processing could be considered four-fold (Fellows, 2009):
(1) extending the period during which food remains wholesome (microbial and
biochemical),
(2) providing (supplementing) nutrients required for health,
(3) providing variety and convenience in diet, and (4) adding value.
(1)تمديدفترةبقاءالطعاماًعناف(الميكروبيوالكيميائيالحيوي)
(2)توفير(المكمل)العناصرالغذائيةالالزمةللصحة
(3)توفيرالتنوعوالراحةفيالنظامالغذائي،و(4)إضافةقيمة.