Course objective: knowing food production processes and equipment. introduction, raw material reception, size-reduction, quantity measurement, dosing, mixing, fluid conveyance, storage of fluids, powders and solids, heat treatment, extrusion, separation, evaporation, distillation, concentration, cooling: freezing, freeze-drying, freeze-concentration, solid conveyance, packaging, cleaning and sanitizing, product development, process automation and control, quality assurance.

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