KURSUS INI MERANGKUMI PRINSIP DAN APLIKASI PEMPROSESAN DAN PENGAWETAN MAKANAN. KONSEP RINTANGAN, PEMPROSESAN SUHU TINGGI DAN RENDAH, PEMPROSESAN BUKAN TERMA, PENGERINGAN SERTA PEMEKATAN DIHURAIKAN. KESAN PEMPROSESAN TERHADAP KUALITI DAN KESTABILAN PRODUK(THIS COURSE ENCOMPASSES THE PRINCIPLES AND APPLICATIONS OF FOOD PROCESSING AND PRESERVATION. HURDLE CONCEPT, HIGH- AND LOW- TEMPERATURE, NON-THERMAL, DRYING AND EVAPORATION PROCESSES ARE DESCRIBED. EFFECTS OF PROCESSING ON QUALITY AND STABILITY OF FOOD P)