Modern food processing is concerned with the transformation of plant-based and animal-based raw materials into value-added, safe, and stable food, or nutrient formula. Food Science and Engineering is research-oriented and focuses on the interface between complex food matrices and technical processes in the development and production of food.
In this program you acquire expertise regarding the equipment and processes involved in the processing of food, combined with a thorough understanding of the biogenesis of raw materials and their microbiological ecology. You learn to develop appropriate food formulas and processing techniques that allow for product-specific processing conditions in automated production processes using in-line sensor technology.
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