Kursus ini meliputi prinsip-prinsip operasi unit fizikal dan sampingan dalam pemprosesan makanan. Ini termasuk pengecilan saiz dan penurasan pepejal, penghomogenan dan pengemulsian, pencampuran, teknik pemisahan dan pengekstrakan. Teknik yang be((This course covers the principles of physical unit and ancillary operations in food processing. These include size reduction and solids filtration, homogenization and emulsification, mixing, separation techniques and extraction. Techniques that are asso)