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What is Engineering Properties of Food Materials about?

This course covers the engineering properties of food and biomaterials. It aims to help students identify and explain the measurement of properties like physical, mechanical, rheological, frictional, thermal and electromagnetic properties of these materials. The course consists of lectures and practical sessions on various topics including size, density, strength, texture, heat transfer properties and how they influence process design and quality control. Knowledge of these engineering properties is importa

Author

Mohamad Nadzri Yahaya

Language

EN