Food Production and Processing: Fermentation, Nutritional Value and Quality Control

Unit 1 Basic of Career Professionalism in Food Production, Unit 2 Food Safety and Sanitation Management, Unit 3 Basic Tools, Instrumentation, and Equipment, Unit 4 Physical and Chemical Analysis of Foods, Unit 5 Curing and Smoking Meats for Home Food Preservation, Unit 6 Processing Methods for Pickled Products and Fermentation, Unit 7 Sugar Concentration Leading to Food Processing, Unit 8 Packaging Strategies to Support Processed Food Export, Unit 9 Quality Management: Important Aspects for the\r\nFood Industry