Advanced and novel food processing technologies, thermal processing (aseptic processing, ohmic and microwave heating), non-thermal processing (high pressure processing, pulse electric field, high intensity pulse light and ultrasound), separation techniques (membrane filtration and supercritical fluid extraction), minimum processing (ozone, nanobubbles, hurdle technique), texturization technique (extrusion technology), case studies, critical review of current topic related to course content and presentation.
- Teacher: NATCHAPHOL BUAMARD
- Teacher: BHUDSAWAN HIRANVARACHAT
- Teacher: DUSIDA NOOTHONG
- Teacher: AVTAR SINGH
- Teacher: PIYARAT SIRIVONGPAISAL
- Teacher: WIROTE YOURAVONG