Introduction to Food Engineering

• madina_kayumova
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• Resurs turi: Iqtisod va boshqaruv
• Chop etilgan yili: 2009
• Mualliflar: Mualliflar jamoasi:

Nine out of ten Food Science students would probably claim the Food Engineering course as the most diffi cult one in their undergraduate curriculum. Although part of the diffi culty may be related to how food engineering is taught, much of the diffi culty with food engineering stems from the nature of the material. It’s not necessarily that food engineering concepts are more diffi cult than other food science concepts, but food engi neering is based on derivations of equations, and the quantitative manipulation of those equations to solve problems.