this course covers characteristics of food quality, results and effect of food spoilage, hurdle concept, heating, refigeration, drying, evaporation, irradiation, ultra-high rressure and ultrasonication, packaging and food additives.(this course covers characteristics of food quality, results and effect of food spoilage, hurdle concept, heating, refigeration, drying, evaporation, irradiation, ultra-high rressure and ultrasonication, packaging and food additives.)
- Teacher: DR. NOOR LIYANA BINTI YUSOF .
- Teacher: DR. NOR AFIZAH BINTI MUSTAPHA .
- Teacher: ROZZAMRI BIN ASHARI .