This course is designed to be a comprehensive one to cover the emerging technologies applicable in food processing. After successful completion of the course, the participants will
- learn about the innovation as a significant factor in the sustained growth of food industry, 
- understand the fundamentals of novel-innovative food processing technologies in designing new processes
- learn the use of novel technologies to improve the current applications, the quality and safety issues and consumer perspective.

After successful completion of the course, the participants understand the fundamentals of freezing and thawing processes of food products, the physical and chemical changes during freezing-thawing of food products, the traditional and innovative technologies in freezing-thawing processes in designing new processes to improve the current applications, the quality and safety issues in frozen foods and consumer perspective towards the frozen foods and the significance of glass transition concept in frozen foods. They are able to mathematically analyse and design freezing-thawing processes.

After successful completion of this course the participants have knowledge about the theory of canning technology and are able to highlight the theory of canning technology and to indicate the variations of canning.

After successful completion of this course the participants have knowledge about packaging science and novel developments in food packaging technology

The Brewing Technology is one topic in the Beverage Technology II subject which provide the basic and technique for brewing processes, quality control and waste utilization and management. 

Learning Outcome: after successful completion of this course the participant

  • has knowledge of beer ingredients
  • has knowledge of the processes of brewing and equipment 
  • has knowledge of quality control and critical control point 
  • is able to design a proper waste management system