Kursus ini menekankan prinsip asas kejuruteraan makanan merangkumi unit dan dimensi, termodinamik, aliran bendalir, pemindahan haba dan jisim, dan psikrometri. Kaitan prinsip asas dengan reka bentuk proses pembuatan makanan turut dibincangkan(This course emphasises on the fundamental principles of food engineering which include units and dimensions, thermodynamics, fluid flow, heat and mass transfer, and psychrometry. The relationship between the basic principles and the design of the food ma)
- Teacher: DR. NOOR HADZUIN BINTI NIK HADZIR .
- Teacher: PROF. MADYA DR. CHONG GUN HEAN .