Food Technologist Course

MODULE I: The specialized skills object of the activity of the Food Technologist: study and design of food production processes, marketing operations, distribution and supply of raw materials MODULE II: Initial history of food technology and subsequent developments up to the modern age MODULE III: Many companies in the food industry have contributed considerably to the availability of food through important instruments IV MODULE: Instant milk powder in food technology: use, advantages and disadvantages of this system V MODULE: Techniques for producing milk powder produced by drying: roller-dry and spray-dry techniques MODULE VI: The principle of solubility and instantaneousization of powdered milk