Module: Code : UEF 4.2 Microbiology Food and Fundamentals of Food Technology
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| Lecturer |
Nesrine GHERAIRIA
|
| Information |
Bachelor - Food science
Department of Nutritional Sciences
Website : https://www.univ-soukahras.dz/en/module/5401
Semester : S4
Unit : UEF 4.1.2
Credit : 4
Coefficient: 2 |
| Content |
Introduction to the basic definitions of food, the diversity of food groups, and the various degrees and processes of transformation.
At the end of this course, students will be able to differentiate between food groups, understand their characteristics, and acquire foundational knowledge of their production and the transformation of agricultural raw materials. |
| Evaluation |
Continuous assessment and semester exam. |
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