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