This
subject enables students to master the techniques and processes involved in the
transformation of cereals, fruits, vegetables, meat, and fish.
After reading this course, the students should be able to:
- Understand the structure and composition of cereals;
- Master cereal processing techniques ;
- Evaluate cereal quality ;
- Understand fruit and vegetable processing technologies;
- State the principles of canning;
- Explain the various unit operations involved in canning;
- Describe the canning process of fruits and vegetables;
- Acquire skills in meat and fish technology;
- Apply preservation methods for perishable foods.
- Enseignant: LAMIA BENHALIMA