COURSE TITLE: PRINCIPLE OF FOOD PROCESSING AND PRESERVATION 1

COURSE UNIT: 2  CREDIT

COURSE LEVEL: 200 LEVEL

COURSE SEMESTER: 2ND SEMESTER

COURSE TITLE: FLUID MECHANICS AND TRANSPORT PHENOMENA IN FOOD MECHANICS

COURSE UNIT: 2  CREDIT

COURSE LEVEL: 200 LEVEL

COURSE SEMESTER: 2ND SEMESTER

COURSE TITLE: HEAT TRANSFER IN FOOD PROCESSING

COURSE UNIT: 2  CREDIT

COURSE LEVEL: 200 LEVEL

COURSE SEMESTER: 2ND SEMESTER

COURSE TITLE: FOOD BIOCHEMISTRY

COURSE UNIT: 2  CREDIT

COURSE LEVEL: 200 LEVEL

COURSE SEMESTER: 2ND SEMESTER

COURSE TITLE: THERMODYNAMICS

COURSE UNIT: 2  CREDIT

COURSE LEVEL: 200 LEVEL

COURSE SEMESTER: 2ND SEMESTER

COURSE TITLE: PRACTICAL IN PRINCIPLES OF FOOD PROCESSING AND PRESERVATION

COURSE UNIT: 1  CREDIT

COURSE LEVEL: 200 LEVEL

COURSE SEMESTER: 2ND SEMESTER

COURSE TITLE: PRACTICAL IN FOOD BIOCHEMISTRY

COURSE UNIT: 1  CREDIT

COURSE LEVEL: 200 LEVEL

COURSE SEMESTER: 2ND SEMESTER

COURSE TITLE: INTRODUCTION TO FOOD SCIENCE & TECHNOLOGY

COURSE UNIT: 2  CREDIT

COURSE LEVEL: 200 LEVEL

COURSE SEMESTER: 1ST SEMESTER