KURSUS INI MELIPUTI CIRI-CIRI KUALITI MAKANAN, AKIBAT DAN KESAN KEROSAKAN MAKANAN, KONSEP RINTANGAN, PEMANASAN, PENYEJUKAN DAN PENDINGINAN, PENGERINGAN, PEMEKATAN, PENYINARAN, TEKANAN ULTRATINGGI DAN ULTRASONIKASI, PEMBUNGKUSAN DAN ADITIF MAKANAN.(THIS COURSE COVERS CHARACTERISTICS OF FOOD QUALITY, RESULTS AND EFFECT OF FOOD SPOILAGE, HURDLE CONCEPT, HEATING, REFRIGERATION, DRYING, EVAPORATION, IRRADIATION, ULTRA HIGH PRESSURE AND ULTRASONICATION, PACKAGING AND FOOD ADDITIVES)