The course mainly introduces several high and new technologies in food processing, for example food extrusion technology, food microencapsulation technology, food ultra high pressure technology, food irradiation technology and microwave technology. The content includes the concepts, process principles, processing methods, equipments, applications and new advances of these technologies. In addition, computer vision technology (CV) and nuclear magnetic resonance (NMR) are introduced, including basic knowledge, equipments, methods, applications and new advances in food processing and analysis.
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