FOOD ENGINEERING looks into the following principles: the basic principles of food engineering on problem solving involving unit, density, temperature, pressure, principles and problems in mass balance; principles and problem solving in energy balance; principle of heat transfer; and engineering principles in freezing and refrigeration. The course also exposes students to two other principles: fluid flow and drying processes
- Teacher: ATIKAH BINTI MANSOR ATIKAH
- Teacher: MUHAMMAD IZWAN BIN NORMAN JTKM
- Teacher: NURUL ASMAWANIE BINTI RAMLI 🌹
- Enrolled students: 57